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!
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Mayonnaise Glass Bottling Plant Process
Reusable Water Bottles on plant floor
Food safety regulation for carton ink
Validated Monitoring Procedure for Frozen Meat Products.
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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
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Mayonnaise Glass Bottling Plant Process
Reusable Water Bottles on plant floor
Food safety regulation for carton ink
Validated Monitoring Procedure for Frozen Meat Products.
Is wearing of steel toe shoes required on the plant floor?
Small manufacturer frozen ready meal process steps
Help with Process Development for Dressings, Sauce, Dips Plant
Reworking Spoiled Pork Meat
Meat Processing Garment Policy