{"product_id":"technical-hygiene-guidelines-meat-products-manufacturing","title":"Technical \u0026 Hygiene Guidelines - Meat Products Manufacturing","description":"\u003cp\u003e\u003cem\u003eOne mincer and one blender serve a dozen products, and carry the hazards of all of them.\u003c\/em\u003e\u003c\/p\u003e\n\u003ch2\u003eOverview\u003c\/h2\u003e\n\u003cp\u003eMeat products manufacturing is treated as a whole category rather than one line. The guideline runs to 48 chapters with five annexes, aligned with Codex CXC 1-1969 and CXC 58-2005 and with ISO 22000 and ISO\/TS 22002-1, opening on the product categories and their hazard profiles.\u003c\/p\u003e\n\u003cp\u003eIt then sets the establishment, its fabric, surfaces, utilities, sanitary facilities and one-way flow sections, before the process backbone shared across the industry, from receipt and raw meat storage through to thermal processing, chilling, freezing, packaging, labelling and recall.\u003c\/p\u003e\n\u003ch2\u003eWhat it covers\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eProduct categories and their hazard profiles across a mixed manufacturing range\u003c\/li\u003e\n\u003cli\u003eSpecies authenticity, mechanically separated meat, non-meat ingredients, binders and fillers\u003c\/li\u003e\n\u003cli\u003eAdditives, allergen management, raw meat storage and tempering\u003c\/li\u003e\n\u003cli\u003eMincing, mixing and blending, forming, coating and battering, thermal processing\u003c\/li\u003e\n\u003cli\u003eMicrobiological and chemical verification and shelf-life validation\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003ePlant and production managers at processors running mixed ranges, HACCP teams whose hazard analysis must hold across several lines at once, and inspectors of general meat manufacture. Usually bought ahead of an ISO 22000 assessment or a customer audit, it adds annexed facility tables, an inspection checklist and a Codex to ISO 22000 mapping.\u003c\/p\u003e","brand":"Apex Global Solutions AGS","offers":[{"title":"Default Title","offer_id":56792711496020,"sku":"AGS-03-024","price":190.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1052\/4996\/4372\/files\/AGS-03-024_Meat_Products_Manufacturing.png?v=1786639546","url":"https:\/\/agskits.com\/products\/technical-hygiene-guidelines-meat-products-manufacturing","provider":"Apex Global Solutions","version":"1.0","type":"link"}