Transcription of Institutional Meat Purchase Specifications
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Institutional Meat Purchase Specifications
fresh PORK SERIES 400 EFFECTIVE: November 2014 Institutional MEAT Purchase Specifications 2 Institutional Meat Purchase Specifications fresh Pork - Series 400 Contents Section Title Page Section Title Page Introduction 3 USDA Certification & Verification 12 IMPS Documents 3 Contact Information 12 Contact Information 3 Material Requirements 13 IMPS Ordering Checklist 4 Quality 13 Checklist Elements 4 Excellent Condition 13 Ordering Data to be Specified by the Purchaser 4 Lean Quality 13 Item No., PSO s & Special Instructions 4 Workmanship 13 Abbreviations 4 Fat Trimming 14 Added Ingredients 5 Peeled/Denuded 14 Tenderization 6 Peeled/Denuded, Surface Membrane Removed 14 State of Refrigeration 6 Cuts & Roast Items 14 Fat Limitations 6 Bri
ingredients to be added to any IMPS fresh pork item. Ingredients may be added by immersion or injection. Unless otherwise specified, ingredients shall be limited to water, salt, sodium phosphate, and antimicrobials. The purchaser may specify any one of the following levels of added ingredients within a purchase order:
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