SOPs/ WORK INSTRUCTIONS

• Work Instruction 1: Dropped Meat Product Procedure

• Work Instruction 2: Receiving and Accepting Chilled Raw Meat and Frozen Poultry

• Work Instruction 3: Raw & RTE Product Loading, Refrigerating and Freezing

• Work Instruction 4: Pre-Trimming of Meat

• Work Instruction 5: Boning, Trimming, Slicing and Koshering of Raw Meat

• Work Instruction 6: Thawing of Frozen Raw Meat Products

• Work Instruction 7: Manufacture of Cured Whole Muscle Products by “Gunther” Pickling Injector and Post Cooking Processing (Colouring & Seasoning)

• Work Instruction 8: Manufacture of Fresh and Sausages Smallgoods (This SOP is to be read in conjunction with SOP No. ….)

• Work Instruction 9: Cooking/ Smoking of Meat and Meat Products & Potentially Hazardous Foods

• Work Instruction 10: Microbiological & Chemical Product Sampling & Testing Program (Verification program)

• Work Instruction 11: Post Cooking Processing - Cooling

• Work Instruction 12: Slicing (Using Bizebra Automatic Slicer)

• Work Instruction 13: Packing (Vacuum packaging and tray-overwrap Packaging)

• Work Instruction 14: Labelling of Finished Products

• Work Instruction 15: Load Out/ Dispatch and Delivery of Meat and Meat Products

• Work Instruction 16: Manufacture of Dried & Cooked Meats (whole and comminuted)

• Work Instruction 17: Manufacture of Chicken Soup and Free Range Chicken Broth

• Work Instruction 18: Manufacturing of Moisture Infused (MI) Whole Muscle by Gunther Injector

• Work Instruction 19: Weighing of Restricted Non-Meat Ingredients (Sodium Nitrite & Celery Extract)

• Work Instruction 20: Modified Atmosphere Packaging (MAP) by Gas Flushing (Paxon Yang Express XL)

• Work Instruction 21: Manufacture of Raw FODMAP Natural Beef Burgers, Beef Burgers (Fresh & Frozen) & Chicken Burgers (Frozen)