Food Safety, HACCP, GMPs
Proper cooking, storage and handling are the only ways to ensure safe food. Hazard Analysis and Critical Control Points (HACCP) have been implemented to ensure food safety throughout the manufacturing process. Careful adherence to formulas, cooking times, and chill down times are critical. Mrs. Ressler's also stresses cleanliness in order to ensure production of the highest quality food products, while always following Good Manufacturing Practices (GMPs.) Hand-wash stations are available throughout the plant and are required to be used after any absence from the work area or any time one's hands become soiled or contaminated. Gloves and hairnets must be worn by employees in the plant, as well as company provided boots. Personal items must not be taken into the plant area, including cell phones, coats, purses, piercings, jewelry, and hair fasteners among other objects. Employees are encouraged to take all necessary precautions against contamination of food by paying careful attention to the basic principles for food safety.
Check out the Federal Food Safety website for further information, http://www.foodsafety.gov/index.html
Check out the Federal Food Safety website for further information, http://www.foodsafety.gov/index.html
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Also, feel free to view further information on the safe handling of meat and poultry items from the USDA's website!
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Turkey
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Chicken
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Beef FAQ's | ||||