Pre-HACCP Step 3

Develop a Complete List of Ingredients and Raw Materials

The third step is to develop a written list of ingredients and raw materials for each process/product.  The ingredients and raw materials will help to focus on potential hazards in the meat product produced.  Some processors have found it helpful to divide the ingredients as indicated in the form below.

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Product and Ingredients

Product:

Meat Ingredients:

Non-Meat Ingredients:

Restricted Ingredients:

Packaging Materials:

Casing:

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