Regulatory Requirements and Product Safety

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Regulatory Requirements and Product Safety

• Animal Sciences 555.02
• Lynn Knipe

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Meat Inspection Requirements

• Hairnets required to cover hair on head, beards
  mustaches (ODA)
• Have the right to bare arms.
• White coats over street clothes for raw product
  handling
• Blue coats for cooked product handling

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• No jewelry (rings, watches, tongue studs, etc.)
• Separation of raw vs. cooked, fresh vs. cured
  products
• Label product
• Use Not for Sale labels, your name, An. Sci.
  555.02, name of product date
• Keep tubs/pans off floor

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• Keep cardboard boxes off
  tables, other contact surfaces.
• No eating/drinking in inspected areas.
• No open-toed shoes, shorts or shoes worn in
  barns.
• Inedible vs. trash barrels.
• Inedible product vs. viscera

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• Trim surface of any product touching floor or
  discard.
• Do SSOP check before processing starts.

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Fully Cooked Products

• Contact surfaces and gloved hands cleaned
  sanitized.
• Also need clean knives, thermometers, blue
  coats.
• Separation of products in time and space.

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5 Parts of SSOP

• Must have a written plan describing daily
  procedures conducted before and during
  operations, and frequency at which they will be
  conducted to prevent direct contamination or
  adulteration of meat product(s).
• Must maintain daily records.
• corrective actions

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SSOP Continued

• Signed/dated by person with on-site authority
  upon initiation when modified.
• Must identify pre-operational and operational
  sanitation activities.
• Must identify who is responsible for
  implementing maintaining daily activities.

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General Lab Practices

• Need to contact David ODiam or Dr. Zerby,
  before doing any work in Meat Lab.
• Clean up after labs and individual project
  processing.
• Dress warmly for labs.
• Non-slip shoes recommended.

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