An essential part of owning and managing a meat processing facility is understanding the specific procedures associated with the meat manufacturing and distribution process. Even the smallest establishments producing cooked, ready-to-eat beef and poultry products are required to follow compliance guidelines initiated by the Food Safety and Inspection Service (FSIS).
Continue reading The FSIS Appendix A: Updates to Meat Processing StandardsThe FSIS Appendix A: Updates to Meat Processing Standards
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