The American Association of Meat Processors (AAMP) has grown considerably over the past few years. Enhanced member services, a continued partnership with affiliate organizations, and the tireless work of member volunteers have made this possible.
An SOP (standard operating procedure) is a procedure specific to your operation that describes the activities necessary to complete a task. Any document that is a "how to" falls into the category of an SOP.
With the signing of the Food Safety Modernization Act in 2011, food storage facility managers were asked to shift their mindset from reactive to preventive measures.
We reassess HACCP Plans for two reasons. First, it is required by regulation that meat plants reassess their HACCP Plans at least once each calendar year.
Periodically, the Food Safety and Inspection Service (FSIS) will announce its expectation that establishments reassess their HACCP plans in addition to the annual reassessment expected by the regulations.
