Meat Processing
Food safety and traceability for the meat and meat products industry.
Typical sector problems
- Control of microbiological risks specific to meat and meat products (such as Salmonella or Listeria)
- Maintaining the cold chain across every stage of the process
- Full traceability from raw material receipt to finished product
Commonly applicable requirements
- HACCP system with critical control points defined for hazards specific to the meat sector
- Good Manufacturing Practices adapted to slaughterhouses or meat processing plants
- Documented traceability and cold chain control
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