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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  Guidelines, Developing, Rest, Guidelines for developing and, Guidelines for developing, Sops, Gmps

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