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  1. routinely inspect food equipment for general sanitary fabrication, construction, and design as well as proper installation. The US Department of Agriculture (USDA)/Food Safety & Inspection Service (FSIS) pre-approves equipment for use in meat, poultry, and egg product facilities (FSIS, 2004). Similarly, the USDA/Agricultural Marketing

  2. Answer: Eggs packed in USDA grademarked consumer packages labeled as free range must be produced by hens that are able to roam vertically and horizontally in indoor houses, and have access to fresh food and water, and continuous access to the outdoors during their laying cycle.

  3. 6 Απρ 2012 · “Free-range” or “pasture-fed” eggs are produced by hens raised outdoors or with access to outdoors. In addition to the feed provided, these hens may also eat wild plants and insects. Natural: This term simply means that nothing was added to the egg.

  4. Pasture-raised & Free Range Products. The USDA regulates the term “free range” for poultry products, and to use this term the producers must exhibit that the poultry has access to the outside for at least 5 minutes each day.

  5. Identify facility and sanitation requirements for specific rooms and operations typically found in plants, including candling, transfer, breaking, cooling, holding, freezing, defrosting, drying, washing and sanitizing, and pasteurization rooms. Identify the health and hygiene of plant employee requirements.

  6. The 3-A Sanitary Standards provide criteria for materials and fabrication for specific types of dairy equipment. Examples of equipment covered by 3-A Sanitary Standards are centrifugal and positive displacement rotary pumps, compression valves, non-coil batch processors, and bag collectors for dry milk products.

  7. food production process where food safety hazards are deemed reasonably likely to occur. Definitions . For the purpose of this document, the following definitions apply. Critical control point (CCP): A step in a food production process at which a control can be applied to prevent, eliminate, or reduce a food safety hazard to acceptable levels.