Beef Chili Regulations
Started by 723000, Nov 13 2017 03:53 PM
We use steam jacketed kettles for cooking soups, and hot fill into pouch. A new catagory will be beef chili. We will be using a fully cooked beef ingredient. Would FSIS appendix A apply? I need a scientific study on file. Any suggestions?
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Appendix A is a good place to start, especially when using already cooked meat. Just straight up ask your inspector if she/he thinks the data is applicable, if they don't then ask what the standard they want to hold you will be.
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Mock Recalls - Seafood and Beef
What are acceptable limits for compressed air testing for raw frozen beef steaks?
Shelf life testing of beef and chicken donair meat
Discoloration and browning in raw ground beef products
High Enterobacteria and TVC Counts on Minced Beef
Finished product critical parameters for dry aging of beef
Raw beef boxing
Shelf life study of raw beef sandwich steaks
Mould growth above whole beef carcasses
Environmental Monitoring for Beef and Pork Slaughter Plant