Hello - Small meat plant drowning in regulation
Started by iheartswine, Jan 20 2017 01:03 AM
Hey Guys,
New to the group. My business partner are about to complete a buildout on a state inspection butcher facility, no slaughter. We are trying to win through the vast amount of paperwork and getting our haccp plan in order. Hoping to start verification in the next month or so!
Been scoping out some of the forums and looks like this will be a great asset while dealing with the unknown!
Question of Regulation (EC) No 1333/2008 how to define a mixed wheat flour
Charcuterie Meat (pre-sliced< cold cuts) Mix - Different HACCP Cateories
Hot fill validation meat stews and sauces
USDA Oversight Concerns at Small Jerky Facility
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iheartswine- welcome..
yah this is thebest place to be.
yes, meat is heavily regulated and you might have to house an inspector sometimes..
I'm in meat too. Hopefully can be of some help
Welcome and if you need help let us know.
:welcome:
Regards,
Simon
Question of Regulation (EC) No 1333/2008 how to define a mixed wheat flour
Charcuterie Meat (pre-sliced< cold cuts) Mix - Different HACCP Cateories
Hot fill validation meat stews and sauces
USDA Oversight Concerns at Small Jerky Facility
SQF: Why Environmental Monitoring Is a Pet Food Plant's Early-Warning System
Restricting access to a small sanitation chemical dispenser/station to comply with food defense
Digital Plant Management Platforms
Food Safety Tips for Small Businesses: What to Prioritize?
Can Label Application Cover Multi-Plant Processing for Salami Logs?
Procedure Needed for Thawing Meat in Warehouse Conditions