HACCP Plan Reassessment for Smaller Processing Plants #04617
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Implementing a Recall Program for Small Processors #04452
A recall is a voluntary procedure by a company to remove adulterated products that may pose health hazards to consumers from the marketplace. This fact sheet discusses when a recall should be issued, how to initiate a recall and what affects a recall will have on a business.
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Introduction to HACCP for Meat and Poultry Processors #04309
The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science-based process control system for food safety. This fact sheet desribes the history of the system and the steps needed to implement HACCP in a processing facility.
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Meat Inspection #04313
This fact sheet reviews the meat inspection process and programs.
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Meat Plant Sanitation #04616
From the very beginning a plant must be committed to sanitation, beginning with construction of the facility for ease of sanitation through the development of a properly maintained plant sanitation program. This fact sheet reviews important aspects of sanitation a plant must consider in order to sustain profitability and reputation.
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Pre-Shipment Record Review Options for Small Processors #04451
Because many small operations lack the appropriate personnel to conduct HACCP under traditional means, novel approaches are required to meet certain regulatory requirements. This publication describes clarifications of the Final Rule by USDA that give small processors the flexibility to pursue non-traditional avenues of meeting regulatory requirements.
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Safety of Cured Pork Products #04275
This document talks about methods of curing and residual nitrite use. It also addresses nitrite's role in human health.
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Traceability for the Pork Industry: Challenges and Opportunities #04666
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Trichinae #04377
Provides basic information about Trichinae and the Trichinae Herd Certification program.
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Verification and Validation of HACCP Plans in U.S. Meat Processing Facilities #04618
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What Will HACCP Mean to My Business #04372
This fact sheet discusses the impact of HACCP on processors including responsibilities, standard operating procedures and more.
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An Overview of Methods for Measuring the Impact of Sanitation Procedures for Swine Transport Vehicles #04532
Today biosecurity protocols are extremely important in order to protect the health status of a herd. In this fact sheet, two methods of measuring the cleanliness of swine transport vehicles are reviewed, and the strengths and weaknesses of each are summarized.
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Feed Withdrawal Prior to Slaughter: Effects on Pork Quality and Safety #04672
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Handwashing and General Employee Hygiene #04620
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Modified Atmospheric Packaging (MAP): Microbial Control and Quality #04667
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Pork Irradiation Project #04286
This fact sheet reviews the advantages of irradiation technology in improving food safety.
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Pork Irradiation Safety #04284
This fact sheet provides an overview of irradiation, including a look at research on the technology and potential benefits.
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