Raw material specification for fresh pork.
Hello quality lovers,
May I know raw material specification for fresh pork including chemical, microbial criteria and also physical appearance?
Thanks in advance.
:biggrin: :biggrin: :biggrin:
the physical appearance will depend on your customer.............silver skin off or on................all fat trimmed or just some...........etc etc Or you can write a spec with each of those items discussed but then you'd need separate sku's for them
Hello quality lovers,
May I know raw material specification for fresh pork including chemical, microbial criteria and also physical appearance?
Thanks in advance.
:biggrin: :biggrin: :biggrin:
I assume local consumption.
It will depend on local Regulatory (safety/non-safety if such exists)..
Otherwise, for example, see this current post/thread -
https://www.ifsqn.co...ts/#entry137901
and, just for example,
pork1.pdf 836.28KB 29 downloads
pork 2.pdf 115.33KB 19 downloads
pork3.pdf 178.31KB 18 downloads