肉品碎肉及肉糜的规范（Meat meat and meat specification）.docVIP

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肉品碎肉及肉糜的规范（Meat meat and meat specification）.doc

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肉品碎肉及肉糜的规范（Meat meat and meat specification）

肉品碎肉及肉糜的规范（Meat meat and meat specification） First, objective: to standardize the meat cut meat processing and meat process Scope of application: all branches Three, meat processing: Produced in the repair process are: meat meat, three lymph glands, injury of meat, fat, lean meat, chopped meat Skin. The meat left in the operating room should not exceed 20 minutes, to inhibit the growth of bacteria. Meat courses in each shop must be set up in a cold storage and freezer area with three layers of light shelves and custom made 50cm*35cm*12cm (length * width * height) blue basket of meat goods for daily maintenance Meat, and ask the artist to cooperate with the production of uniform logo (with fresh post magnetic stickers) to facilitate and Normal commodity differentiation. First, lymph gland, three gland, wound meat processing: needs to establish the special-purpose account book (sees the appendix), from repairs cuts Scrap each process clearly record date, quantity, relevant operators and other content, and weekly sinks The General Logistics Department to check by fresh assistant manager. According to the monthly summary after binding to customer service For future reference, the fascia, lymph, three glands, and injured meat should be placed in the defective and rejected areas, Maintain 5cm intervals with other scrap products. The weight of the resulting lymph gland, three gland, and injured meat It is deducted when the goods are received the next day, so as not to increase the loss. Two, broken meat, fat, fat and lean pork skin: broken repair after storage in the operating room Not more than 20 minutes. The broken meat and pig fat respectively at about 2kg component bagging sealed, placed Put into the shallow net type turnover box and place it in the freezer in time. Pay attention to the meat With thickness of not more than 10cm, the turnover box should be packed meat flat on the freezer for 16 hours or more, (each time it is marked with the SGS label), after freezing,