Schaffer Label Consulting LLC

Usda Labeling

BREED & RAISING CLAIMS

MAXIMIZE YOUR PROFIT POTENTIAL

BEEF - HOGS - SHEEP

Beed or Raising claims for livestock slaughtered and processed under USDA inspection require prior label approval by the USDA Food Safety Inspection Service.
As a grower, you don't have to have your meat processor apply for a label claim. You can secure a breed

MAXIMIZE YOUR PROFIT POTENTIAL

BEEF - HOGS - SHEEP

My services include coordination with your meat processor, product formulation if applicable (examples: sausage, ham, bacon, jerky, snack sticks, bologna), nutrition facts, label sketch, development of all documentation needed, and label submission.

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Ingredient Statement

BREED & RAISING CLAIMS

Convert product formula into order of ingredient by weight
Proper identification of ingredients
Application of contains 2% or less of rule
Allergen statement

Nutritional Facts

BREED & RAISING CLAIMS

Standard of identity

Correct serving size and servings per container based on RACC (Reference Amount Customarily Consumed)
Nutritional Panel Format based on regulation appropriate with package size.

Standard of identity

Confirm product name and meet standard of identity or is a fanciful name
Text size requirements
Application of product name qualifier
Reference to geographic location
Use of style, brand or type in product name

Label Format

Standard of identity

Label Format

Required design features principle display panel and information panel

haccp plans for retail meat processors - technical support

HACCP for Retail Meat Processors

HACCP Plans for Reduced Oxygen Packaging and Curing Processes
Individualized standard operating procedures (SOP) and easy to use logs.
Support during inital start up of HACCP Plan and annual review.
Technical review of formulas containing restricted ingredients such as Sodium NItrite, Sodium Phosphates, and Sodium Erythorbate are in compliance with part per million (ppm) calculations.
Creation of ingredient statements with ingredient listed in the order of predominace by weight.
Allergen identification and control program
Labeling compliance
Formal documented recipes with automatic batch size calculatons and ingredient lot tracking.

Product Deveopment

Product concept Ideation
Regulatory compliance paramotors
Label design
Costing
Shelf life

Continuous Product Improvement

Trouble shooting processes to improve product :
Yield
Texture
Color
Processing time
Flavor