Information
-
Conducted on
-
Prepared by
-
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
