Welcome to Excellent Meats
WHOLESALE MEATS & PROVISIONS
EXCELLENT MEATS, L.L.C.
Route 9, Bldg. 9, Unit 30, Toms River, New Jersey 08755 .
Phone: (732) 240-4022 - Fax: (732) 349-4116
Excellent Meats, L.L.C.
is a wholesale meat supplier known for Quality and Service. The company has a growing number of customers, in addition to
a wholesale operation supplying restaurants and institutions in New Jersey. Excellent Meats produces its own sausage and virtually
any cut of portion control beef desired, as well as poultry, veal and pork. In addition to all meats, we provide deli
products and items that range from french fries to pickles.
Meats, L.L.C. is primarily a wholesale company that provides for the food service industry. The plant is USDA inspected (est. #9949) and upholds a strict HACCP plan to produce a clean and sanitary environment. Since all
meat products produced are USDA inspected we
can guarantee freshness and quality.
Whatever your need, Excellent Meats can deliver the
worlds finest products to your business, from beef, pork, poultry and lamb, to veal and now seafood. We thank you for
visiting Excellent Meats Company Website.
be glad to assist you if you would like a sales representative to review our expanding product list with you, please
let us know. Please feel free to fill out our Credit Application and fax or email the
completed form to start doing business today.
Download Credit Application
Excellent Meats, LLC Wholesale Meats For Delivery to Restaurants and Institutions!
Now Avalable for Home Delivery! See: Services
Excellent Meats provides supplies and
provisions throughout the entire New Jersey area.
Excellent Meats, LLC is a U.S.D.A.
inspected plant since 1996.
|Click to access USDA home page.
Federal Inspection (USDA)
The United States Department of Agriculture's Food Safety and Inspection Service (USDA
FSIS) is responsible for this type of inspection. Federally inspected products can be shipped over state lines (interstate
commerce) and internationally to many countries. Federal inspection requires a HACCP plan, SSOPs, daily inspection of processing facilities,
Critical Control Point
The acronym HACCP stands for "Hazard Analysis Critical Control Point" (pronounced 'hás•sip').
HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives
of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is a system that
relies on process controls to minimize food safety risks in the food processing industry. It is useful to think of HACCP as
a preventative food safety system and not a traditional quality control inspection system. HACCP is not zero risk and does
not eliminate the possibility of a hazard getting into the food product. Rather, HACCP attempts to decrease that possibility
to an acceptable level.
Significant hazards for a particular food product are identified after a review of all the processing steps
and use of scientific information. The steps during which these hazards can be controlled are identified and critical limits
are set for key processing steps, such as processing temperatures and holding times. Monitoring procedures are carried out
to evaluate whether these critical limits are met. Should the process fall outside these limits, preplanned corrective actions
are taken to prevent the potentially defective product from entering the market. In addition, the HACCP system relies on extensive
verification and documentation to assure that food safety has not been compromised during any step. Thus, HACCP provides a
structure for assessing risks or what could go wrong and for putting the controls in place to minimize such risks.
Foodborne hazards controlled through HACCP
include physical, chemical, and microbiological agents that have the potential to cause adverse health effects when a food
containing them is eaten and that are reasonable likely to occur if not controlled. Although consumers have historically been
most concerned with chemical hazards such as pesticide residues and heavy metal contamination, microbiological contaminants
and allergens have been the recent focus of public health officials. The HACCP system addresses and controls all significant
hazards associated with a particular product.
HACCP is not a new system. The concept was developed in the 1960s
by the Pillsbury Company, while it was working with the National Aeronautics and Space Administration (NASA) and U.S. Army
Laboratories to provide safe food for space expeditions. The limitations of end-product testing became evident to those who
were trying to provide the safest possible food products. To ensure that food used for space missions would be safe, NASA
would need to test almost all manufactured products, leaving little for use. A new approach was needed. The practical and
proactive system of HACCP evolved from these efforts to understand and control food safety failures. HACCP has been widely
used by industry since the late 1970s and is now internationally recognized as the best system for ensuring food safety. It
is endorsed by the United Nations (U.N.) Food and Agricultural Organization and the World Health Organization and in the U.S.
by the National Advisory Committee on Microbiological Criteria for Foods.
HACCP and Food Regulation
The U.S. Food and Drug Administration (FDA)
used HACCP-based principles when establishing low-acid food canning regulations in the 1970s. In 1995, the FDA issued regulations
that made HACCP mandatory for fish and seafood products, and in 2001 it issued regulations for mandatory HACCP in juice processing
and packaging plants. In addition, a voluntary HACCP program was implemented in 2001 for Grade A fluid milk and milk products
under the cooperative federal/state National Conference on Interstate Milk Shipments program. The FDA also implemented pilot
HACCP programs for a variety of other food- processing segments and for retail foods. The USDA has also implemented HACCP.
In 1998, USDA's Food Safety and Inspection Service mandated HACCP be used in the nation's meat and poultry processing
plants. Currently, HACCP systems are used for pathogen reduction in more than 6,500 raw meat and poultry plants. The U.S.
food-processing industry will inevitably be faced with more mandatory HACCP programs under FDA and USDA Food Safety and Inspection
Service (FSIS) regulations in the future. The HACCP system has been implemented under regulations in Europe and in other countries
(e.g., Canada, Australia, and New Zealand) and is a high priority program under Codex Alimentarius, the world food standards
HACCP is not a stand-alone program. Necessary prerequisite programs must
be in place before its full implementation. Prerequisite programs, an essential part of the overall food safety plan, are
practices and/or conditions needed before and during HACCP. Typical prerequisite programs include Good Manufacturing Practices
(GMPs), raw material control programs, vendor certifications, sanitary standard operating procedures (SSOPs), and recall and
traceback procedures. Examples of GMPs include sanitary facility design, proper pest control procedures, and handwashing and
sanitary facility provision and upkeep. SSOPs include minimizing cross-contamination in the plant, maintaining a potable water
supply, ensuring sanitary facilities through specific practices, and maintaining individual pieces of equipment within the
Principles of HACCP
The seven principles of
Principle 1: Conduct
a hazard analysis. Potential hazards associated with a food are identified, along with measures to control those hazards.
Principle 2: After evaluating all processing steps, determine the critical control points (CCPs).
CCPs are points in a food's production and processing when significant hazards can be controlled or eliminated.
Principle 3: Establish critical limits for each CCP. Each CCP must operate within specific parameters to
ensure the hazard is being appropriately and effectively controlled.
Principle 4: Set up systems
to monitor each CCP. Monitoring involves defining how the CCPs will be assessed, monitoring at the appropriate time intervals,
determining who will perform the monitoring, and maintaining proper monitoring records.
Establish corrective actions. When a critical limit is not met (a process deviation), proper actions must be taken. These
can be both short- and long-term corrective actions. Appropriate records must be maintained.
6: Establish verification procedures. Verification is used to confirm that the system is working properly and that
procedures outlined in the HACCP plan are being followed.
Principle 7: Maintain records and other
documentation. This includes all records required in the various parts of the HACCP plan, as well as other key records such
as sanitation logs, supplier agreements, and shipping documents.