This month we consider a hazard analysis for the Thermally Processed—Commercially Sterile (TPCS) processing category. What is a TPCS product? If you do not know, you cannot conduct a hazard analysis. What separates a TPCS product from Heat Treated – Shelf Stable…
meat processing
Heat Treated but Not Fully Cooked, Not Shelf Stable
This month we consider a hazard analysis for the Heat Treated but Not Fully Cooked – Not Shelf Stable (HTNFCNSS) processing category. What is a HTNFCNSS product? If you do not know, you cannot conduct a hazard analysis. The Code of Federal Regulations (CFR) defines “product” to include any livestock or poultry carcass…
Product with Secondary Inhibitors, Not Shelf Stable
This month we consider a hazard analysis for a product in the Product with Secondary Inhibitors, Not Shelf Stable processing category. What is a Product with Secondary Inhibitors, Not Shelf Stable? If you do not know, you cannot conduct a hazard…
A Raw Not Ground/Raw Ground Hazard Analysis
Last month we considered a slaughter hazard analysis. This month we will go a step further and consider a raw not ground and raw ground hazard analysis and flowchart. We start with the 9 CFR 417.2(a)(2) flow chart describing the process steps…
Introduction to the Updated Red Meat Map & Chart
In 1967 Congress passed the Wholesome Meat Act, Public Law 90-201, amending the Federal Meat Inspection Act (FMIA). The act expanded the federal government’s authority over meat slaughter and processing to intrastate commerce but did create exemptions from the requirement that an inspector be present when slaughtering is taking place. The Wholesome Meat Act allowed the “uninspected” slaughter of meat animals at a custom facility as long as the owner…