• Record the Supplier of the Raw Material including the establishment number.

  • Record the product name.

  • Record the product temperature.

  • Evaluate the color of the raw materials.

  • Evaluate the odor of the raw material.

  • Raw Meat Inspection: Check a Minimum of 40 lbs of meat. Record the number of pieces with a defect. Record the weight of the sample pulled and the overall weight of the raw product used.

  • What was the sample weight?

  • What was the lot weight?

  • Were there any bones?

  • Record the number of pieces with bones.

  • Was there any cartilage?

  • Record the number of pieces with the defect.

  • Were there any pieces with blood spots?

  • Record the number of pieces with the defect.

  • Were there any damaged pieces?

  • Record the number of pieces with the defect.

  • Were there any pieces with bruises?

  • Record the number of pieces with the defect.

  • Were there any pieces with visible arteries or veins?

  • Record the number of pieces with the defect.

  • Was there any visible foreign objects in the sample?

  • Describe the foreign material and keep the sample for further evaluation.

  • Was there any other defects associated with the product?

  • Record the number of pieces with the defect.

  • Inspection Comments: Record any additional observations associated with the inspection.

Verification and Validation

  • Time the audit was completed.

  • QFS Signature

  • Select date

  • QFS Management Review

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