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Niche Meat Processing Contents Read More »
<< Back The mystery explained, step by step. Poultry inspection There are seven steps to becoming an inspected meat or poultry processing plant. This process is often referred to as “obtaining a grant of inspection,” because the inspection agency grants you the right of inspection. Each step is explained on its own page. Each page
How to apply for Meat and Poultry Inspection Read More »
Paying a lot for workers comp? This page will help you find out if your employees are properly classified. This page is for informational purposes only and does not constitute legal advice, nor does it make any guarantees regarding how your business should be classified for workers compensation rate purposes. How Scopes Classifications Work
Workers Compensation for Meat Processors Read More »
The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “STORE: MEAT, FISH OR POULTRY—RETAIL” CROSS-REF. Cold Storage Locker Frozen Foods—includes
Scopes Classification 8031 – Meat, Poultry, or Fish – Retail Read More »
The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “BUTCHERING” *Special Note – Oregon* – 2081 is not applicable. Refer
Scopes Classification 2081 – Butchering Read More »
The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “MEAT PRODUCTS MFG.” Codes 2095 and 2089—Packing House shall not be
Scopes Classification 2095 – Meat Products Manufacturing Read More »
The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “STORE: MEAT, FISH OR POULTRY DEALER—WHOLESALE” Codes 8021 and 2089—Packing House
Scopes Classification 8021 – Meat, Poultry, or Fish Dealer – Wholesale Read More »
Buying the Whole Animal for dummies. Beef and Pork Whole Animal Buying Guide This consumer-oriented guide, created by Iowa State University’s Small Meat Processors Working Group, explains buying pork and beef as whole animals (or portions thereof) directly from local producers. Common retail pork and beef cuts are explained with color photos by primal.
Local Meat Buying Guide Read More »
HACCP stands for Hazard Analysis and Critical Control Point. A hazard analysis is the process used to determine the food safety hazards reasonably likely to occur in the production process. This also identifies the preventive measures, or “critical control points,” that the establishment can use to control those hazards. Hazards are grouped into three categories:
Step 7: Provide a Written Hazard Analysis and HACCP Plan Read More »
Sanitation Standard Operating Procedures (SSOPs) document the steps that must be taken to ensure proper sanitation throughout a meat plant, both for food contact areas and elsewhere. SSOPs must be clear and detailed enough that staff following the SSOPs will clean all areas to adequately maintain food safety. SSOPs are the foundation of HACCP, and
Step 6: Provide a Written Standard Operating Procedure for Sanitation Read More »