HACCP Plan Pork, Sheep, Goat Slaughter 04/11/2003 Version 1

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HACCP Plan Pork, Sheep, Goat Slaughter Product Description COMMON NAME: HOW IS IT TO BE USED? TYPE OF PACKAGE? LENGTH OF SHELF LIFE? AT WHAT TEMPERATURE? pork, sheep, goat, lamb carcass halves or quarters; whole heads; head and cheek meat; (species) variety meats (heart, liver, tongue) Further processing No packaging is used for carcass wholes and halves; butcher paper, freezer wrap, or cryovac bag for head and cheek meat; butcher paper or cryovac for heart, liver, and tongue Carcass halves and quarters: 14 days under refrigeration (< 41°F) Head and cheek meat: 7 days under refrigeration, 6 months frozen. Heart, liver, tongue: 7 days under refrigeration, 6 months frozen. WHERE WILL IT BE SOLD? LABELING INSTRUCTIONS: IS SPECIAL DISTRIBUTION CONTROL NEEDED? Further processed in our plant Carcasses have ID tag and inspection legend; carcass quarters have inspection legend.Head and cheek meat are labeled with appropriate product label including safe handling instructions. Heart, liver, tongue (if not subdivided) have inspection legend; if subdivided, these products would have an appropriate product label including safe handling instructions. Lot code based on production date applied along with appropriate product label. 04/11/2003 Version 2
HACCP Plan Pork, Sheep, Goat Slaughter 04/11/2003 Version 3
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HACCP Plan Pork, Sheep, Goat Slaughter 04/11/2003 Version 1

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