HACCP
Resource Materials
FSIS
has updated (2007) this brochure designed to assist small
and very small plants with their HACCP programs.
Iowa
Meat Processors' Resource Guidebook
A
Guide to Building, Upgrading or Expanding a Small Meat
Processing Facility in Iowa.
USDA/NCDA
& CS Facility Guidelines for Meat Processing Plants
Guidebook
is intended for use by meat and poultry establishments
in considering decisions about design and construction
of their facilities, as well as the selection of equipment
to be used in their operations.
Guidelines
For The Construction And Operation Of
An Official Red Meat Establishment
Basic
guidelines for the construction and operation of an official
red meat establishment provided by the Iowa Department
Of Agriculture And Land Stewardship.
Guidelines
For The Construction And Operation Of An Official Poultry
Establishment
Basic
guidelines for the construction and operation of an official
poultry establishment provided by the Iowa Department
Of Agriculture And Land Stewardship.
FSIS
Directive 7620.3 - Processing Inspector's Calculation Handbook
The
USDA's Food Safety and Inspection Service calculation
handbook designed primarily as a reference or aid to learn
how to perform various calculations . The calculation
handbook identifies various regulatory limitations on
the use of restricted ingredients (e.g. cure agents, cure
accelerators, binders and extenders, phosphates, antioxidants,
and flavorings).
Food
Standards and Labeling Policy Book - August 2005
The
USDA's Food Safety and Inspection Service policy book
intended for the labeling compliance staff, food industry
manufactures, and as a guide for consumers. The policy
book outlines food standards of identity and the labeling
required of certain products.
Fresh
Sausage Operations
The
USDA's Food Safety and Inspection Service module designed
to increase the student's awareness of fresh sausage operations
and the characteristics of fresh sausage products . The
module includes definitions referred to in the production
of fresh sausage, common types of sausage, purpose and
restrictions of non-meat ingredients, characteristics
of certain fresh sausage, processing calculation, and
more.
Cured
and Smoked Meats
The
USDA's Food Safety and Inspection Service module designed
to increase the student's awareness of cured and smoked
meat operations. The module encompasses curing, smoking,
responsibilities of the establishment producing cured
and smoked meats, restricted ingredients, massaging, processing
calculations, and bacon manufacturing.
Cooking
& Cooling of Meat and Poultry Products
The
USDA's Food Safety and Inspection Service module designed
to provide information and demostrate the proper application
of basic microbiology, the Food Code, and applicable regualtions
as they pertain to the cooking and cooling of meat and
poultry products at the retail level.
Safe
Practices for Sausage Production
The
USDA's Food Safety and Inspection Service module designed
to increase the student's awareness of sausage production.
The module encompasses specific requirements for sausage
formulations, specific requirements that relate to identification
and wholesomeness of the product, and more.
Direct
Meat Marketing Handbook
A
134 page handbook published by the University of Wisconsin-Extension
and the Department of Agriculture directed towards livestock
producers who are or would like to market their animals
(as meat) directly to consumers.
Direct
and Local Meat Marketing
The Direct
and Local Meat Marketing will provide assistance to producers
in developing and marketing products that will flow through
local markets. It will provide educational and assistance
programs for development of business plans.
Curing
of Meat and Poultry Products
The
USDA's Food Safety and Inspection Service module designed
to increase the student's awareness of the curing process
of meat and poultry products. The module encompasses
curing definitions, curing process and methods, hazards
associated with the curing process, and more.
|
|
The
Many Varieties of Sausage
Sausages
are among the oldest meat products recorded in history.
There are literally hundreds of different types
of sausages. Produced by the National Hot
Dog & Sausage Council, this document provides
a glossary of sausages, nutrition information, historical
data, sausage making information, and much more.
|
National
Cattlemen's Beef Association Retail Beef Cuts Chart
Chart
describing where retail beef cuts come from on a beef
animal.
Beef
and Hormones Brochure
Brochure
developed by AAMP to answer questions regarding the use
of hormones in cattle.
Food
Irradiation Brochure
Brochure
developed by the National Cattleman's Beef Association
to answer questions regarding food irradiation.
Comparison
of the U.S. Grading System
Informational
sheet developed by AAMP to compare the U.S. meat grading
system to the Canadian grading system.
|
