The USDA Standards for Ordering and Receiving Chicken and Steak Commercially

The United States has an agricultural department or USDA which sets the guidelines for meat products and all meat products and inspection services. They ensure that meat and poultry is processed, labeled and packaged according to the federal standards laid down by them. There are standards established in Acts that apply to interstate and foreign trade. Most states also have their own standards which quite often will exceed the USDA standards for ordering and receiving chicken and steak commercially. While ordering meat products USDA regulations must be stipulated and it is up to the supplier to see that all of these are scrupulously met.

When receiving steak or chicken products it is essential that you inspect the meat product labels and ensure that they contain the net weight and name of the product. The inspection information should contain the identification number of the inspection facility. All these items have a specific location on the label and also included would be the list of nutrients, facts about nutrition, instructions for safe handling and an address line. The label should also have the name of the establishment that has been authorized as a food safety inspection service and you should check the weight and numbers to make sure that the information given on the label is authentic. You can include all this information on the internet or overstock coupons you give out for increasing your business. And if you sell steak you can get Outback Steakhouse coupons for your customers.

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Ingredients would need to be listed on the label if there are two or more ingredients. The list should be in order of the weight of each ingredient, but items that constitute less than 2 percent can just be listed at the end of the ingredient list. Sub ingredients also need to be part of the list, so that as a buyer you can be sure that you have not received any chicken or steak that contains ingredients that you may not like to sell or may not be a choice of your customers. All artificial flavors, coloring or preservatives also need to be listed as some of them can cause allergies.

You should make sure that the information regarding handling contains the need for keeping these products refrigerated or frozen. Some products are ready to eat where others need to be cooked. The USDA regulations need that this should also be specified on the label along with any information on utensils to be used, dealing with leftovers and need for clean working surfaces or the need to keep the chicken and steak separately.

Meat products need to be kept at temperatures of under 26 degrees Farenheight and it is essential that transport carrying them must be capable of maintaining this temperature up to the point of delivery. Transport must also maintain cleanliness standards essential for food items including hygiene standards necessary for the persons loading and unloading the meat products. Chicken is normally slaughtered at the age of six to eight weeks if they are broilers. Cows are ready for slaughter after the age of four, two years after she has had her first calf.

The USDA Standards for Ordering and Receiving Chicken and Steak Commercially

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