If you want to re-pack or process meat or poultry in the United States, you will need to be inspected by the USDA.
Inspection by the USDA requires that you have in place a set of processes and procedures centered around your HACCP plan. They start with “Thermometer Calibration” and end with your “Recall Program”.
We can assist you in bringing your plant’s procedures up to USDA standards or we can help with a specific problem where you and your inspector do not see eye to eye.
Our team has 25 years experience in creating and updating HACCP plans for the USDA approval and has built five manufacturing facilities designed to operate under USDA and FDA inspection.
For a free consultation, please contact us: