i did it. Its not that bad. You get used to it. They just basically want you to record the number on the box, the date on the box, how much you ground, Do you use bench trim, ect....
Starting in June we will have to make daily logs on the ground meat we do. Anyone doing this already?
Is that a national law too, or just a state law in some states? Some places in my state have been doing this for a long time. Other places still do not record anything
-- Edited by Burgermeister on Saturday 9th of April 2016 01:30:08 AM
Starting in June we will have to make daily logs on the ground meat we do. Anyone doing this already?
Is that a national law too, or just a state law in some states? Some places in my state have been doing this for a long time. Other places still do not record anything
-- Edited by Burgermeister on Saturday 9th of April 2016 01:30:08 AM
I think it became a national law about 7 years ago. I remember when we had to start doing it when I still lived in Va, but when I moved back to MI they still weren't doing it until about 4 years ago. So some states are still catching on.
We just recently beenbeen informed on this earlier this year. They have been talking about it since 2014, they just decided it will be mandatory nationally on June 20, 2016.
Sprouts requires it on all fresh ground beef. You may think you can skip a day or two, but we have 2 separate inspection processes that can torch your ass a month later if you don't have every day filled out. Plus we are required to cook a sample from every batch for percentage. Ain't no running markets from the meat office anymore, fellows.
been doing grind logs for years , it is a great way follow product from beginning to end . easy to get used to . it is hands on , jest don't let anyone forget .
As per video..."Avoid grinding whole subprimals"
Grinding whole subprimals May not make much sense in the profit or merchandising regime, but from a safety standpoint wouldn't it be safer than grinding trimmings which consists almost entirely of trimmed outer surfaces which have the highest microbial density?
I used to write down all the cases of tube grinds I was going to open and just time stamp throughout the day on manual logs. Tracing trimmings would be a natural extension of that.
Now we type in the gun the product, packer, Est#, pack date and time but there's to trimmings subprimals traceability other than acknowledging that we grind them. We don't have any scanning integration.
Isn't excessive sanitation unsanitary? Won't that increase cleaning chemical and water exposure to the product?
Hello Every one!! Still among the Living! My thoughts- They ought to solve serous problems, instead of little pittly stuff that some tree hugger wants ! I thought all you guys would tell FDA where to stuff it. I don't have time for this crap!!
Yeah we started this on saturday but many of my stores have been getting ahead of the game to get use to the new federal law. Its not that bad until you have to clean the grinder after every single f-ing use. You might as well hire a person just to grind burger and clean the grinder all damn day.
-- Edited by HuBBs on Sunday 19th of June 2016 02:50:14 PM
We always had to do that at Pathmark, at least from when I started in 1981.
Date, type, time of grind, and fat content from the fat tester.
We also were required to completely disassemble, wash, and sanitize both the primary grinder and secondary grinder/blender. Union or not, if you got caught cheating you would me terminated, union or not.
HuBBs wrote:
Yeah we started this on saturday but many of my stores have been getting ahead of the game to get use to the new federal law. Its not that bad until you have to clean the grinder after every single f-ing use. You might as well hire a person just to grind burger and clean the grinder all damn day.
-- Edited by HuBBs on Sunday 19th of June 2016 02:50:14 PM
easy to do have the slaughterhouse put a peelable label on the packs they sell to stores for grind instead of reading tiny print off a box for someone to misprint....peel label off put it in a book with the date on so gives a record for tracability work with them to make it an easy system.
We always had to do that at Pathmark, at least from when I started in 1981.
Date, type, time of grind, and fat content from the fat tester.
We also were required to completely disassemble, wash, and sanitize both the primary grinder and secondary grinder/blender. Union or not, if you got caught cheating you would me terminated, union or not.
We did that as well in regards to logging but they started wanting us to separate the grind logs. One log is now time, type of grind, est, lot number and/or batch number. The other sheet was pretty much the break down of every single cut we made with again est, production date, and lot number.
Also I can't find any news on the net about the law being put on hold til November. As far as me and my coworkers know, it went into effect this past saturday.
