date:Mar 18, 2013
the Kansas State Department of Agriculture in conjunction with FSIS. Some fully cooked products were given the mark of inspection, but the company does not have a HACCP plan for fully cooked product. Further investigation revealed that other Ready-To-Eat or heat-treated products were produced without HACCP plans. HACCP plans, in which establishments identify potential hazards associated with a given product, and identify a means of addressing those hazards in the production process, are require