State or local health authorities can provide a letter stating that the plant’s sewage system is acceptable. If a state or local authority certifies the water source (Step 1), they may also certify the sewage system in the same letter. Resource Sample Letter for Approved Sewage System This sample also contains a sample letter for […]
Step 2: Obtain a Sewage System Letter Read More »
If your plant will be using water supplied by a municipal water supply system (such as city, county, or other public water system) you must obtain a letter issued by the municipality, or your state or county public health service. If you will be using a private water supply (such as a private well), the
Step 1: Obtain Approved Water Source Letter Read More »
To operate under inspection, your plant must meet the Sanitation Performance Standards of Title 9, Code of Federal Regulations, Sections 416.2 and 416.3 (9 CFR 416). If you have not done so already, contact your food safety inspection service and work with them to finalize the details of your plant’s design. While your food safety
Step 3: Facilities Must Meet Regulatory Performance Standards Read More »
States offering state inspection will have their own individual applications (List of State Contacts). The application for a federal grant of inspection is FSIS form 5200.2. You can only get an application by contacting your FSIS District Office and asking them to mail you one (List of District Offices). You can download a sample copy
Step 4: File an Application for Inspection Read More »
<< Back What’s on this page? 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.
Food Safety / HACCP Read More »
<< Back What’s on this page? Meat processing rules and regulations are complex but not impossible to understand. In the words of one of our favorite processors, Will Harris of White Oak Pastures, “you gotta keep the meat cool, clean and covered.” Maintaining proper temperatures, good sanitation, and protection from foreign elements (indoors and
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Contents 1 Basic Information 2 The Market Opportunity 3 Basic History/Development 4 The People/Organization(s) Involved 5 Funding Source 6 Business Plan 7 Deciphering Regulations and Complying 8 Plant Design 9 Big Glitches and How They Were Solved 10 Required Equipment 11 Staff Needed and How They Were Found/Trained, What They Cost 12 Financial Sustainability Plan
Good Natured Family Farms Meat Processing Plant Read More »
<< Back What’s on this page? Finding capable and willing labor is a serious challenge for all meat processors, regardless of size. Small plants often require a higher average skill level than large plants but cannot afford to pay a high wage through the employee-training period. While we do not know of any great solutions
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Niche Meat Processor Case Studies The following case studies offer a detailed look inside a variety of niche-oriented meat processors. Some have photos, design drawings, and even videos. The processors gave generously of their time and information so that we could share their stories with you. Fixed Facilities Foothills Local Meat/Butcher Bars (April 2018) Asheville
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Smucker’s Meats is a USDA-inspected slaughter, fabrication, and further-processing plant for red meat. The core of their business is processing locally grown livestock that are sustainably raised. Their services are in high demand — they are typically scheduled out 3-4 months. They are located in Mount Joy, PA. Smucker’s Meats website Additional case study (2012): more
