Articles Tagged with ''haccp''

This workshop will take place prior to the AMSA 68th Reciprocal Meat Conference in Lincoln, NE on Saturday, June 13th.

Nobody ever goes into meat processing to spend their days filling out paperwork. Unfortunately, part of the cost of doing business is to ensure that a company’s Hazard Analysis & Critical Control Point plan is up-to-date and accurate.

The recall numbers for 2014 have been tabulated by the USDA. All total, there were 94 recalls in the year, totaling 18,675,102 pounds of products.

More cumin-related recalls, plus inspection- and HACCP-related problems.

Various products recalled due to lack of inspection, lack of HACCP plan, tainted cumin.

One of the more recent trends to hit restaurants has been the rise in charcuterie, or the curing of meats like sausages or hams.

Customer and consumer trust is not a traded commodity on the open market. We know this trust is earned over time.