ME 212 Lecture Notes - Lecture 4: Personal Protective Equipment, Meat Industry, Hazard Analysis And Critical Control Points

• School: Cal Poly
• Department: Mechanical Engineering
• Course: ME 212
• Professor: Steve Klisch

Document Summary

Food safety is the most vital when dealing/studying meat. Local level: sops & ssops custom to each plant. Usda: fsis (food safety inspection services: the jungle will never be forgotten. Haccp: originally made by pillsbury and nasa in the 60s but later taken over by meat industry in 1996. Sop"s and ssops: standard operating procedure, standard sanitation operating procedure, outlines good manufacturing practices (gmp, hair nets, personal protective equipment (ppe, helmets. Food handling contamination: there can be food handling contamination through the introduction of bacteria and/or viruses.