Standard Operating Procedures for Mechanical Tenderization

Chef’s Requested Foods is committed to ensuring that the foods we handle are processed with the health and safety of the consumer in mind while also protecting the rights of animals to be treated humanely.

Chef’s Requested Foods (est. 5792, P5792) operates under USDA inspection and in accordance with an approved HACCP (Regulation 9 CFR Part 417) and SSOP (Regulation 9 CFR Part 416) program. Our HACCP program is assessed on an annual basis as per Notice 65-07.

Chef’s Requested Foods requires that all raw meat suppliers provide signed documentation regarding their food safety and quality programs ensuring that materials do not contain E. coli O157:H7. Additionally, Chef’s Requested Foods incorporates the use of lactic acid spray to eliminate or reduce pathogenic microbials below detectable limits before any further processing takes place, e.g. mechanical tenderization. Also, Chef’s Requested Foods utilizes natural antimicrobial agents in the further processing (e.g. marination) of mechanically tenderized products to ensure the wholesomeness of the product that the consumer expects.

Finally, Chef’s Requested Foods guarantees all food products shipped not to be adulterated or misbranded within the meaning of the Federal Food, Drug, and Cosmetic Act at the time of shipment.

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