{"product_id":"technical-hygiene-guidelines-basturma-manufacturing-plants","title":"Technical \u0026 Hygiene Guidelines - Basturma Manufacturing Plants","description":"\u003cp\u003e\u003cem\u003eBasturma has no kill step: salt, water activity and time carry the entire defence.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eNothing in a cured dried meat process reaches a lethal temperature, so safety rests on the preservation barriers - salting, curing, pressing, drying and the spice coating - and on a building that does not undo them. This one reference document sets both for basturma plants, in 52 chapters and six annexes aligned with the Codex Alimentarius meat hygiene codes, ISO 22000 and ISO\/TS 22002-1.\u003c\/p\u003e\n\u003cp\u003eIt moves from hygienic building fabric, product-area surfaces, sections and one-way flow into raw meat control, then through the process chain to high-care handling and shelf life, with annexed specification tables, an inspection checklist, a cleaning reference and a Codex to ISO mapping.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eThe preservation system: barriers, water activity and what they demand of the plant\u003c\/li\u003e\n\u003cli\u003eMeat raw materials, species authenticity, thawing, salt and curing agents\u003c\/li\u003e\n\u003cli\u003eSalting and curing, pressing and desalting, drying and ripening, and the spice coating\u003c\/li\u003e\n\u003cli\u003eFinished product specification, slicing and high-care handling, packaging and labelling\u003c\/li\u003e\n\u003cli\u003eMould and Listeria monocytogenes control in the post-drying zone, with process and shelf-life validation and microbiological and chemical verification\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eProducers of basturma and other cured dried meats, plant and QA managers, food technologists, and the inspectors responsible for approving and auditing cured-meat operations. Buyers usually come to it before an approval visit or a retailer audit, or after a mould finding has questioned a recipe that was never written down as a process. It gives the plant a stated barrier system it can validate, verify and defend.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792710316372,"sku":"AGS-03-039","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-004_Basturma_Manufacturing_Plants.png?v=1786639546","url":"https:\/\/agskits.com\/products\/technical-hygiene-guidelines-basturma-manufacturing-plants","provider":"Apex Global Solutions","version":"1.0","type":"link"}