Sanitation Guidance For Beef Grinders (Page 4 of 4) in pdf

Sanitation Guidance For Beef Grinders Page 4

Examples of Good Records

Good records include:

Producing store name

Address

City/state/zip

Date of each lot of store ground product produced, where a lot is defined as all

identically labeled product produced from full equipment clean-up to clean-up

Exact name/type of store ground product

Amount of each lot of store ground product

Sell by/use by date and/or production code of each lot of store ground product

Other information used to identify store ground product

Full name(s) and product code(s) of all source products used to formulate each lot

of store ground product

10.

All Federal or State Establishment numbers of each source product contained in

each lot of store ground product

11.

Each source product sell by, use by, or production date/code

12.

The source firm name, establishment number and use by/sell by/production

date/code for all Shop trim/rework used in each lot of store ground product

13.

Date and Time the grinder was sanitized between source materials

14.

Bills of Sale (e.g. sales receipts) reflecting Item numbers for each ground beef

product sold to consumers

15.

Invoice(s) and Bill(s) of lading for source product(s)

Sanitation Guidance For Beef Grinders Page 4