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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   30 downloads

pork 2.pdf   115.33KB   19 downloads

pork3.pdf   178.31KB   18 downloads

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