Just A Few Or Our Facilities Strict Adherence To Quality Standards And Guidelines.

United States:

1. USDA Regulations:

Comply with the Federal Meat Inspection Act (FMIA) and associated regulations.
Follow guidelines outlined in the Code of Federal Regulations (CFR) Title 9.

2. Facility Design and Construction: Design and construct your facility according to USDA guidelines, including sanitation and processing area requirements.
Develop and implement a Hazard Analysis and Critical Control Points (HACCP) plan.

3. Equipment Approval: Use equipment that meets USDA standards for safety and sanitation.
Ensure that all equipment is approved by the USDA.

4. Personnel Training: Train staff in proper food handling, safety, and hygiene.
Designate a qualified individual to oversee and implement the HACCP plan.

5. Application and Inspection: Submit an application for inspection to the USDA Food Safety and Inspection Service (FSIS).
Undergo pre-operational inspection by USDA inspectors. Obtain necessary permits and licenses from local health authorities.

6. Labeling and Packaging: Comply with USDA labeling requirements for meat products. Ensure packaging materials meet safety standards and are approved.

7. Record Keeping: Maintain thorough records of production, processing, and distribution. Keep records of HACCP plans, testing, and sanitation procedures.

8. Traceability: Implement a traceability system to track the source of raw materials and destination of finished products.

9. Compliance with Other Regulations: Adhere to additional regulations such as environmental standards and labor laws.

10. Ongoing Compliance:
– Be prepared for regular inspections by USDA officials.
– Stay informed about updates and changes in regulations.

 

Canada:

1. Canadian Food Inspection Agency (CFIA): Comply with regulations set by the Canadian Food Inspection Agency (CFIA). Familiarize yourself with the Safe Food for Canadians Regulations.

2. Facility Design and Construction: Design and construct your facility according to CFIA guidelines. Develop and implement a Preventive Control Plan (PCP).

3. Equipment Approval: Use equipment that meets CFIA standards for safety and sanitation.

4. Personnel Training: Train staff in proper food handling, safety, and hygiene. Designate a qualified individual to oversee and implement the PCP.

5. Application and Inspection: Submit an application to the CFIA for registration and inspection. Undergo inspections by CFIA officials.

6. Labeling and Packaging: Comply with CFIA labeling requirements for meat products. Ensure packaging materials meet safety standards and are approved.

7. Record Keeping: Maintain comprehensive records of production, processing, and distribution. Keep records of PCP implementation, testing, and sanitation procedures.

8. Traceability: Implement a traceability system to track the source of raw materials and destination of finished products.

9. Compliance with Other Regulations: Adhere to additional regulations such as environmental standards and labor laws.

10. Ongoing Compliance:
– Be prepared for regular inspections by CFIA officials.
– Stay informed about updates and changes in regulations.