American Meat, LLC is federally inspected
by the USDA as are the large processing plants. This is an important
issue in comparison to many local processors who do not have
USDA inspection and do not have to adhere to established safety
guidelines. We have federal inspectors in our plant at all times
to inspect each carcass and to monitor the further processing
of all meat to ensure safety.
The USDA requires all plants to have a HACCP Plan. HACCP
stands for Hazard Analysis and Critical Control Points. This
plan is a detailed look at each step in our process from start
to finish. By analyzing each step we can determine if there
is any possible hazard that could arise (before the fact).
If it is determined that a hazard is reasonable likely to
occur there are steps put in place to prevent and monitor
that step so that no adulterated product is put into human
consumption. Through this program we have several temperature
checks, monitoring procedures and testing programs in place
that are preformed by In-house Quality Control.
5This testing includes tests for generic E.coli, E.coli 0157:H7,
Salmonella, and Listeria Monocytogenes. This testing is completed
both in-house and by an accredited outside laboratory. Our
monitoring program includes inspection of the facility, all
sanitation, sterilization, manufacturing practices and employees
throughout the day. Each specific hourly inspection, temperature
and various other control parameters are carefully recorded.
This plan allows us to supply, with confidence, a safe and
sterile environment in which meat is processed to produce
the highest quality product for our customers.