Guidelines for Developing and (ESTRs) Ready-to …

Guidelines for DevelopingGood Manufacturing Practices (GMPs),Standard Operating Procedures (SOPs)andEnvironmental Sampling/TestingRecommendations (ESTRs) Re ady-to-Eat (RTE)ProductsIn Cooperation WithNorth American Meat Processors; Central States Meat Association; South Eastern Meat Association; Southwest Meat Association;Food Marketing Institute; National Meat Association; andAmerican Association of Meat Processors (pending final approval)April 1999ii This is not a regulatory document. These recommendations were developed by industry represenatives for producers of RTEproducts to use to develop plant-specific GMPs and Guidelines for Developing Good Manufacturing Practices (GMPs)and Standard Operating Procedures (SOPs) for Ready-to -Eat (RTE) Products11. Good Manufacturing Practices (GMPs)..42. Standard Operating Procedures (SOPs).. for Environmental Sampling /Testing Recommendationsfor Plants Producing Ready-to -Eat Recommended Approach to Environmental Microbial Sampling.

Guidelines for Developing Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs) and Environmental Sampling/Testing Recommendations

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