7 Slaughterhouse, Boning and Butchery Operations: Red Meat Poultry Meat C:
pre-process handling of animal products System elements Module 9: GMP for pre-processing of animal products
Applies to the slaughtering, dressing, processing, transport, storage, chilling, freezing and wholesaling of all animal species and game animals for consumption and extends to all meat cuts. Includes uncooked poultry, pork and red meat animal species prepared in retail butcher shops, boning rooms and meat wholesale markets, including ground (minced) meats. Bone in and whole muscle fillet for pork and red meat species including ground (minced) red meat. Bone in and whole muscle poultry fillet and ground (minced) poultry meat.
So don't hire either one of the auditing companies!!!!
Towards the end of the manufacturing code book you will find descriptions of each of the categories. This would put you into Module 9 (and 2, but that's for everyone). You can ALWAYS email SQFI directly about questions, emails are on SQFI.com
FSC 8 would only apply if you were making sausage or some such thing where you are adding other ingredients
Edited by Scampi, 16 January 2019 - 08:45 PM.