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
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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.
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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:
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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
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Per the requirements of Chapter 9 Code of Federal Regulations, Section 317 and Section 381 subpart N, all meat and poultry products must have labels with up to 8 required features. Only the first 3 label features listed below will be required on all products. All products with more than 1 ingredient must have an
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Learn how these scale-sensitive regulations may be able to help you bring your poultry to market. This page is not a legal document and should not be considered legal advice. All poultry exemptions are regulated by Chapter 9, Code of Federal Regulations, Section 381.10 After the Summary table below, we overview the poultry exemptions
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Mobile Slaughter Unit Costs and Revenues: Projections from Nevada In their 2007 report Locally Produced Livestock Processing and Marketing Feasibility Assessment, research and extension faculty at the University of Nevada, Reno, analyzed the economic feasibility of a local meat production system using two mobile slaughter units and a non-mobile fabrication facility, in Northern Nevada. Excerpts
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This article is a sub-article of the larger article Mobile Slaughter Unit Costs and Revenues: Projections from Nevada. Excerpted with permission from Curtis, K. R.*, M. Cowee, A. Acosta, W. Hu, S. Lewis, T. Harris. 2007. Locally Produced Livestock Processing and Marketing Feasibility Assessment. Technical Report UCED 2006/07-13: University Center for Economic Development, Department of
cost estimates for the mobile units & stationary fabrication facility Read More »
