Raw sliced beef product production and regulations
Started by kfromNE, Mar 09 2021 08:55 PM
Under the USDA guidelines - we're looking at producing a raw sliced beef product (fajita cut). What size is considered intact vs non-intact? What are the regulations on E.coli testing for small establishments that will produce around 20,000lbs – 30,000lbs weekly of this product?
Repackaging of Food Grade product
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Is there a minimum PPM of nitrites necessary to deem a product food safe when curing meats?
Mock Recalls - Seafood and Beef
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Repackaging of Food Grade product
Standard Microbial Count for Equipment /Utensils in Food Industry (MEAT PRODUCTION AND VEGETABLES)
Mycotoxin and heavy metal limits in frozen fruits and vegetables as per EU regulations
Is there a minimum PPM of nitrites necessary to deem a product food safe when curing meats?
Mock Recalls - Seafood and Beef
Fumes in the Production Facility
Requirements for shipping organic product that is sealed and only distributed by a certified distributor?
Using cattle salt-non food grade on a food production line
How would I verify my HACCP Plan for new product?
Production Personnel Wearing Finger Nail Polish and Gloves