This rule requires official and retail stores that grind raw beef for sale in commerce to maintain specific information about their grinding activities. This rule is necessary to improve the Inspection Service’s ability to accurately trace the source of foodborne illness outbreaks involving ground beef and to identify the source
Attached to this bulletin is a file that provides step-by-step instructions on properly completing the model grinding log template that was designed by USDA/FSIS to capture the information required by the final rule.
Fresh Ground Beef Production Log / Tracking List - North Dakota
Download a printable version of the form by clicking the link below or browse more documents and templates provided by the North Dakota Department of Agriculture. Download, Fill In And Print Fresh Ground Beef Production Log/tracking List - North Dakota Pdf Online Here For Free.
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Fresh Ground Beef Production on Log/ Tracking List Time of Grind Production Code of Product Produced Amount (in pounds) of Product Produced Package Size of Product Produced Exact Name/ Type of Product Produced. Author: Diana Dietz Created Date:
Ground Beef Production Log Trade Secret Confidential Commercial Information Reviewed by _____ Date _____ EST # Date Machine # Run GRIND LOT NUMBER: Time: PRE-GRIND INSPECTION: ... All components to-be-ground have proper traceability documentation. ( YES / NO ) Was a Corrective Action Report / On the Spot Correction necessary? ( YES / NO )
Get the free Fresh Ground Beef Production Log/Tracking List
Fresh ground beef production can be filled out by providing accurate information about the quantity of ground beef produced, processing facilities used, and other relevant details.
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It will improve FSIS’ ability to accurately trace the source of foodborne illness outbreaks involving ground beef products and identify the source materials that need to be recalled. It will provide FSIS with proper documentation in efforts to trace ground beef products back to supplier(s).
Production Logs - A Beef Grinding Log may be used in conjunction with a company’s beef production log (or cutting list) log. Production logs are used by retailers to project and produce specific types and amounts of steaks and roasts needed in a production cycle. A fall-out benefit of production logs is that they collect
Record the production date from the box or chub. Note: If ingredients have a different production date always start a new line on the grinding log. 5. Fresh or Frozen Storage Record if ingredients were stored Fresh with anF or with aZ if ingredients were Frozen. 6. Date Acceptable
This log template is designed to track the source materials used, the products produced, and any microbiological independence between lots. Establishments are encouraged to use the below template as a guide, and include any additional information in the record