Start here for an overview of meat and poultry processing rules and regulations. In this part of our site, we explain the different types of inspection, how to apply for a grant of inspection, how to develop a HACCP plan, and some basic meat processing terms and definitions.
We also cover the regulatory basics for further processed meat products, like bacon, jerky, and salami. You can learn about labeling meat and poultry products and different third party certifications. Finally, we introduce you directly to USDA’s Food Safety Inspection Service (FSIS) and its resources for small processors.
See our new fact sheet on the Food Safety & Modernization Act (FSMA) and how it affect meat processing plants. Don’t worry- in general FSMA does not regulate most plants, only some non-meat ingredients and some transportation/distribution elements.
You’ll find even more HACCP resources on our Food Safety page.
Microbiology for Meat Processors: Meat processors wear many hats including “microbiologist.” The resources on this page will give you a basic understanding of microbiology that underpins the food safety systems in a processing facility.
Lastly, NMPAN is part of a small processor working group that the National Sustainable Agriculture Coalition (NSAC) is convening. We are doing our best to listen, gather information, and solicit feedback on ways to enhance communication with the federal inspection program (USDA FSIS). We have created a new page to help you stay abreast of what that working group is up to and background documents to keep you informed.