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Raw material specification for fresh pork.

Started by , Feb 21 2019 07:57 AM
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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

 

https://www.ams.usda...-standards/imps

2 Replies

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:

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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

 

https://www.ams.usda...-standards/imps

1 Thank

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

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Fresh Product Supplier Understanding Refused Pork Shipments from Hungary to the USA Training Resources for Creating Raw Material Specifications in Supplement Manufacturing? Best Before Date Format for Fresh Pork in Canada – Numeric or Alphanumeric? Foreign Material Incident Response – Best Practices for Non-Metal Detectable Contaminants? Runoff From Fresh Poultry Stored in Reefer Trailer Risk assessment template for food contact material CCPs for modified atmosphere packaging of fresh meat What are the insulation requirements for dried raw material storage facilities? Training material on Food Safety and Quality
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