| The
guidelines are designed to provide a recommended
set of practices and procedures that processors
may want to adopt in their entirety or in part to
ensure optimal quality and food safety. These
recommendations focus on a variety of operations
in the meat industry. Some items are not covered
within the guidelines, but should be covered by
existing Sanitation Standard Operating Procedures
(SSOPs) and/or other plant-specific processing programs. |
| |
Best
Practices Producer Resource Guide
Guidelines
for Pathogen Control During Tenderizing/Enhancing of Whole
Muscle Cuts
Guidelines
developed by a group of trade organizations to discuss
best practices that can be implemented throughout the
tenderizing or enhancing operation, as well as during
cleaning and sanitizing operations, to reduce the likelihood
that contamination with potential pathogens (specifically
E. coli O157:H7) will occur.
Pathogen
Control During Tenderizing/Enhancing of Whole Muscle Cuts
Condensed
version of the orignal document published above
Guidelines
for Holding Tested Products
Guidelines
developed by a group of trade organizations and operational
personnel from a variety of sectors of the meat industry.
Guidelines are designed to develop and discuss best practices
that can be used throughout the food production system
to ensure that products being tested for pathogens or
other adulterants are held until results are received.
Guidelines
For Developing Best Practices For Beef Slaughter
Guidelines
developed by a group of trade organizations and operational
personnel from firms that have a slaughter operation.
Guidelines are designed to discuss best practices that
can be used throughout the slaughter operation to achieve
the optimal end-result on the finished product.
Guidelines
For Handling Vacuum Packed Sub-Primal Beef Cuts
Guidelines
developed by a group of trade organizations and operational
personnel from firms that have beef fabrication operations.
Guidelines are designed to recommend the optimum safe
handling of the primary and potential secondary end products
from vacuum-packaged sub-primal beef cuts.
Guidelines
For Developing Best Practices For Raw Ground Products
Guidelines
developed by a group of trade organizations and operational
personnel from firms that have grinding operations. Guidelines
are designed to provide a recommended set of practices
and procedures that processors may want to adopt to ensure
optimal quality and food safety.
Guidelines
For Best Practices For Spinal Cord Removal
Guidelines
developed by a group of trade organizations and operational
personnel from firms that have beef slaughter operations.
Guidelines were developed for the purpose of identifying
certain procedures that may be followed to improve process
control for assuring the removal of spinal cord from vertebral
bone.
Removing
the Risk: Developing Best Practices For The Removal
Of SRMs
Guidelines
developed by Dr. Kerri Harris and Dr. Jeff Savell as
best practices can be used for minimizing the risk of
spreading BSE and controlling SRMs.
Guidance
For Beef Grinders and Suppliers Of Boneless Beef and Trim
Products
Produced
by the FSIS, this guide is intended to illustrates how
grinders and suppliers of boneless beef and trim products
can implement controls to minimize food safety hazards,
such as E. coli O157:H7 and Salmonella
associated with ground beef.
Guidance
For Minimizing The Risk Of Escherichia coli O157:H7
and Salmonella In Beef Slaughter Operations
Produced
by the FSIS, this guide illustrates the implementation
of controls to minimize food safety hazards (e.g. E.
coli O157:H7 and Salmonella ). This guide
was designed on the belief that E. coli O157:H7
and Salmonella are likely to be food hazards
reasonably likely to occur in beef production.
Guidelines
For Developing Good Manufacturing Practices (GMPs), Standard
Operating Procedures (SOPs) and Environmental Sampling/Testing
Recommendations (ESTRs) In Ready-To-Eat (RTE) Products
Guidelines
developed by a group of trade organizations, operational
personnel from firms producing RTE products, and a group
of industry microbiologists . Guidelines outline the development
of GMPs, SOPs and ESTRs to address Listeria monocytogenes
in ready-to-eat products.
Guidelines
For Developing Good Manufacturing Practices (GMPs), Standard
Operating Procedures (SOPs) For Raw Ground Products
Guidelines
developed for the National Meat Association to provide
general recommendations for GMPs and SOPs for grinding
operations.
Good
Manufacturing Practices (GMPs) for Fermented Dry & Semi-Dry
Sausage Products
Guidelines
developed by the American Meat Institute Foundation to
provide general recommendations for GMPs and SOPs for
the production of fermented dry & semi-dry sausage
products.
More
processing guidelines are currently being developed and
will be available soon. |
