Item
PITA PIT NSP BURNTEND N/S (9109)
Fully Cooked and Smoked Pork Burnt Ends
Ingredients: Pork, Contains up to 15% Solution of Water, Dry Vinegar, Salt, and Sodium Phosphates. Rubbed With: Sugar, Salt, Dehydrated Garlic & Onion, Spices, Dehydrated Red Bell Pepper, Natural Flavor, Paprika Extract, and Less Than 2% Soybean Oil and Silicon Dioxide Added as Anticaking Agent.
Frozen Entree
Locations
| Location name | Address |
|---|---|
| National Steak & Poultry | 301 E. 5th Avenue Owasso, OK 74055 |
Documents
| Type | Location | File name | Effective | Expiration |
|---|---|---|---|---|
| Ingredient Statement | National Steak & Poultry | 09109 CS.pdf | 12/15/2023 | 12/14/2024 |
| Product Specification Sheet | National Steak & Poultry | 09109 CS.pdf | 12/15/2023 | 12/14/2026 |
| Allergens | National Steak & Poultry | Allergens.pdf | 6/6/2024 | 6/6/2026 |
| Country of Origin | National Steak & Poultry | Country of Origin.pdf | 6/14/2024 | 6/14/2027 |
| Item Questionnaire | National Steak & Poultry | Item Questionnaire.pdf | 6/7/2024 | 6/7/2027 |
| Lot Code | National Steak & Poultry | Lot Code Description_National Steak Processors.docx | 4/24/2024 | 4/24/2027 |
| California Prop. 65 | National Steak & Poultry | NSP KC- Food Safety Plan Overview 05.14.2024.pdf | 5/14/2024 | 5/14/2026 |
| HACCP Process Flow Diagram | National Steak & Poultry | NSP KC- Food Safety Plan Overview 05.14.2024.pdf | 5/14/2024 | 5/14/2026 |
| Nutrition | National Steak & Poultry | Nutrition.pdf | 6/7/2024 | 6/7/2027 |
| Suitability Requirements | National Steak & Poultry | Suitability Requirements.pdf | 6/7/2024 | 6/7/2027 |
