AL-MARWA LLC
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Soujouk Production: Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. After fermentation step, product is cooked in the smokehouses. Chilled products packaged with roll stock packaging machine.
All the products are produced under USDA inspection
There is three Critical Control Points.
Fermenting the stuffed products to ph. under 5.3.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Soujouk Production: Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. After fermentation step, product is cooked in the smokehouses. Chilled products packaged with roll stock packaging machine.
All the products are produced under USDA inspection
There is three Critical Control Points.
Fermenting the stuffed products to ph. under 5.3.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Soujouk Production: Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. After fermentation step, product is cooked in the smokehouses. Chilled products packaged with roll stock packaging machine.
All the products are produced under USDA inspection
There is three Critical Control Points.
Fermenting the stuffed products to ph. under 5.3.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Beef Franks Production:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. Stuffed products are cooked in smokehouses. Cooked franks are peeled with peeler. Peeled franks are packaged with roll stock packaging machine.
There are two Critical Control Points.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Mortadella Production:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into impervious casings.
There are two Critical Control Points.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Mortadella Production:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into impervious casings.
There are two Critical Control Points.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Mortadella Production:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into impervious casings.
There are two Critical Control Points.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Mortadella Production:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into impervious casings.
There are two Critical Control Points.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Sliced Salami Production:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. Stuffed products are cooked in smokehouses. Cooked salamies sliced from slicer then packaged on roll stock machine.
There are two Critical Control Points.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Sliced Salami Production:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. Stuffed products are cooked in smokehouses. Cooked salamies sliced from slicer then packaged on roll stock machine.
There are two Critical Control Points.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Soujouk Production: Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. After fermentation step, product is cooked in the smokehouses. Chilled products packaged with roll stock packaging machine.
All the products are produced under USDA inspection
There is three Critical Control Points.
Fermenting the stuffed products to ph. under 5.3.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Soujouk Production: Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. After fermentation step, product is cooked in the smokehouses. Chilled products packaged with roll stock packaging machine.
All the products are produced under USDA inspection
There is three Critical Control Points.
Fermenting the stuffed products to ph. under 5.3.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Soujouk Production: Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and mixed then stuffed into casings. After fermentation step, product is cooked in the smokehouses. Chilled products packaged with roll stock packaging machine.
All the products are produced under USDA inspection
There is three Critical Control Points.
Fermenting the stuffed products to ph. under 5.3.
Cooking temperature USDA appendix A
Chill down temperature USDA appendix B
Documents Up to Date
Documents
Cevabi Kofta :
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and stuffed in shaped products. Products are frozen in the freezer. Frozen products are packeged on rollstock machine.
There is one Critical Control Point.
The temperature of raw, not ground products must be below 44.6F prior to packaging.
Documents Up to Date
Documents
Hamburger:
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and stuffed in shaped products. Products are frozen in the freezer. Frozen products are packeged on rollstock machine.
There is one Critical Control Point.
The temperature of raw, not ground products must be below 44.6F prior to packaging.
Documents Up to Date
Documents
Inegol Kofta :
Slaughtered animals are de-boned, boneless meat and receive nonmeat ingredients grinded and stuffed in shaped products. Products are frozen in the freezer. Frozen products are packeged on rollstock machine.
There is one Critical Control Point.
The temperature of raw, not ground products must be below 44.6F prior to packaging.
Documents Up to Date
Locations
| Location name | Address |
|---|---|
| AL-MARWA LLC (corporate) | 670 E. CHERRY ROAD QUAKERTOWN, PA 18951 USA |
Documents
| Type | Location |
|---|---|
| Recall Plan | AL-MARWA LLC (corporate) |
| HACCP Plan (Facility) | AL-MARWA LLC (corporate) |
| Allergen Control Policy | AL-MARWA LLC (corporate) |
| Insurance | AL-MARWA LLC (corporate) |
| W-9 | AL-MARWA LLC (corporate) |
| Letter of Guarantee | AL-MARWA LLC (corporate) |
| Food Defense Plan Statement | AL-MARWA LLC (corporate) |
| ZBI - Halal (supplier format, certificate) | AL-MARWA LLC (corporate) |
| 3rd Party Audit Certificate | AL-MARWA LLC (corporate) |
| FDA Registration | AL-MARWA LLC (corporate) |
| ZBI - Kosher (supplier certificate format) | AL-MARWA LLC (corporate) |
| ZBI - Organic (Supplier certificate) | AL-MARWA LLC (corporate) |
| ZBI - Vegan/Vegetarian Statement | AL-MARWA LLC (corporate) |
| ZBI - Pest Control Program and Policies | AL-MARWA LLC (corporate) |