Transcription of Guidelines for Developing and (ESTRs) Ready-to-Eat (RTE ...
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Guidelines for Developing and (ESTRs) Ready-to-Eat (RTE ...
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.
specifications (broken, ends and pieces, leakers, etc.) to re-enter the system is an important factor that must be considered. Therefore, the following categories are recommended to help distinguish between the types of reprocessing activities that may occur during the production of RTE products. 1.
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