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Meat packing quality control for export
Meat packing quality control for export of beef, pig and other fresh meat products.
Easy meat & meat packing quality control!
Each test can be configured to send instant alerts to selected staff if a test fails. Receive full QC report and photos instantly.
Configure unlimited quality tests for customers, internal QC, QMS, government mandated quality tests, regulated livestock quality testing
Attach unlimited photos, lab tests & documents to QC tests
Tests can be associated with anything such as animal, lot, batch, supplier, customer, order, delivery, shipment and more…
Test types include pass/fail, score, value range, percentage of sample.
Full quality control solution can be configured for livestock, meat during the curing or dry-ageing process, meat pre pack quality control, post pack meat quality control, pre-shipment and pre export QC.
The farmsoft meat packing app guides each quality station for maximum accuracy & speed:
Processes are configurable for each type of animal and station, perform basic meat processing, or perform value added manufacturing
Each station can enter / access only data relevant to their tasks, and rapidly record outputs. Includes carcass processing and subsequent boning processes.
Rapidly switch to next animal (or jump around if carcasses not being processed in the intended order)
Each station can work simultaneously on different animals or lots.
Easily pull a carcass for testing, suspicion of quality problem, or to condemn
Carcasses market for testing can’t be further processed until the testing process is completed (this stops the carcass from being boned or sold)
Marking a carcass for drag in automatically removes halal status
Verify animal RFID in as many steps as required
Automatically assigned animal inventory numbers
Schedule livestock in batches (unlimited livestock pens for storage of livestock)
Production management can:
Schedule production to fill specific orders
Monitor progress of each lot
View outputs from production
Quality feedback management for meat customers
Manage & analyze customer complaints, capture customer comments, photos, documents, and more. Trace customer complaints back to the original supplier of livestock, or establishment. Instant alerts to relevant staff when a customer complaint/feedback is received.
Livestock supplier quality management
Simple or comprehensive supplier quality management using unlimited quality management programs, which can be supplier specific, livestock type specific, or generic for all suppliers. Each supplier quality program records notes, photos & more, linked to supplier delivery, batch, purchase order, etc.
Share quality results directly from the app with your suppliers. Instant alerts if a test fails.
Pick & send orders rapidly
Scan inventory onto pallets or allow farmsoft to suggest exact inventory for each order based on FIFO & order specs.
Build new pallets / shipping containers from existing inventory to fill orders
Shipping container management
The correct documents (invoice, BOL, shipping) are presented or automatically sent to admin when the order is filled and sent to government export systems via the cloud.
Complete meat sales process…
Capture customer orders & specs (used on boning specification sheets) and meat quality requirements
Monitor & manage the progress of meat order picking, quality control, and shipping from the Logistics dashboard
Assign transport details to orders and perform quality control on individual shipments and individual shipping containers (truck, license, driver name, shipping container #, temp rec #, seal #, export details, etc)
Assign loading order of each order
Manage prices, including price list management for specific parts, and groups of customers (used on orders automatically)
Attach unlimited documents to orders (international shipping documents, certificate of origin, lab tests etc)
Capture any special information you need on the order, including fields specific to livestock processing (your consultant will configure this for you).
Attach photos of truck / shipping containers to shipments for QC and insurance purposes
7 Stages of Quality Control Checks for Meat and Poultry
Products of meat and poultry have often been connected to the occurrence of foodborne illnesses. These illnesses can be reduced by implementing the HACCP concept (Hazard Analysis Critical Control Point). However, the FSIS has the overall oversight and authority for quality control checks in meat and poultry products that are intended for commercial distribution. Its main responsibility is to ensure that there is a wholesome production of meat and poultry products.
Therefore, all businesses that produce meat and poultry that is federally inspected should design and operate HACCP guidelines. The systems arising from these guidelines should be able to conduct scientific process controls that can be approved to effectively eliminate, reduce, or prevent food safety hazards.
The Seven HACCP Quality Control Checks for Meat and Poultry
1. Conducting a Hazard Analysis
A hazard is any chemical, biological, or physical cause that is likely to cause injuries or illness when not well controlled. This quality control check is important because it helps in developing hazards that may cause illness or harm when not controlled effectively. In the HACCP plan, it is important to consider the raw materials and other ingredients, storage and distribution, and use by a consumer.
The potential hazards are evaluated depending on their severity and their likely outcome. Severity considerations including impact, magnitude, and duration of injury or illness can help in understanding the health hazards to the public.
2. Pinpoint Critical Control Meat packing quality control for export points
A CCP is important in eliminating or preventing food safety hazards. Potential hazards that can cause injury or illnesses if control is absent should be addressed by determining the CCPs. The information that is developed in the hazard analysis will be used by the HACCP team to identify CCPs in the process.
Some examples of CCPs include chilling, thermal processing, testing for chemical residues, testing products for contaminants, and product formulation. CCPs should be developed and also documented carefully. Additionally, they should be used for product safety purposes.
3.Establishing Critical Meat packing quality control for export limits
When developing HACCP quality control checks, the next step involves establishing critical limits for all control points. The critical limits are arguments that help determine whether a control measure of the CCP is out of control.
The NACMCF (National Advisory Committee on Microbiological Criteria for Foods) defines a critical limit as a maximum or minimum value where chemical, biological, or physical parameters can be controlled to reduce, prevent, or eliminate the occurrence of food safety hazards.
4.Establish Critical Control Point Monitoring Procedures
After CL is set for each and every CCP in the HACCP development plan, there are certain procedures that should be established to monitor CCPs and to help in determining whether critical limits are being met. Monitoring should assess whether the CCP is still under control and to provide a record that can be used in future.
Purpose of monitoring
- Track control of the entire process
- To identify when deviation occurs, and when there is loss of control
- To provide a document for verification purposes
5.Establishing Meat packing quality control for export Corrective Actions
Corrective action should be determined for each CCP in cases where the CL hasn’t been met. Corrective actions used often depend on the type of process and type of food produced. In case there is any deviation from the CL, corrective action is required to prevent any hazardous food materials from being distributed to consumers.
Examples of Corrective Actions
- Detecting and removing the cause of deviation
- Keeping the CCP under control after taking the corrective action
- Instituting measures that prevent recurrence
- Making sure the affected produce isn’t shipped to consumers
6.Establishing Recordkeeping Procedures
When coming up with an HACCP plan, a firm should ensure that its system is effective in recordkeeping. This is because records are written evidence of the HACCP system. All the measurements and corrective actions that are taken should also be documented and filed.
These records can help to trace the history of the production of the finished product. In case there are any questions, the records can be used to determine whether the end product was safe for consumption.
HACCP systems of meat and poultry businesses should be systematically verified. There are four main verification principles used to verify HACCP systems as stated by the NACMCF. The verification process ensures that HACCP plans are implemented as planned. This process also confirms that the critical control points are accurate.