HACCP Plan – Beef Slaughter Product Description
Product: Beef 1. Receiving Live Cattle 2. Stunning / Bleeding OR Shooting/Bleeding 01/26/2006 Version; Supersedes all other versions 3. Head / Shank Removal 5. Skinning 8. Splitting 9. Trim Zero Tolerance 10. Final Wash 12. Chilling 6. Evisceration 4. Head Processing 9. Trim Zero Tolerance 7. Variety Meats Processing 9. Trim Zero Tolerance ... ................
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