Natural Curing for Meats
Overview Demand for cured meats made without synthetic nitrates/nitrites is rising, and processors are seeking information on safe and effective methods. On this webinar, meat
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Hazard Analysis Critical Control Point (HACCP)
HACCP: An Overview The acronym HACCP stands for “Hazard Analysis Critical Control Point” (pronounced ‘hás•sip’). HACCP is a food safety management system that is increasingly
Mobile Slaughter Unit Manual
<< Back This manual offers comprehensive guidance for anyone interested in building and/or operating an inspected mobile slaughter unit (MSU) based upon on the experiences
Product Labeling
Introduction All labels on meat and poultry products must be pre-approved (before sale of product) by either USDA’s Food Safety and Inspection Service (for federally-inspected
Model MSU Design
The first USDA-inspected mobile slaughter unit, built and operated by the Island Grown Farmers Cooperative, is 34 feet long. It was designed by Bruce Dunlop,
Food Safety Assessments: what they are & how to prepare
What’s an FSA? A Food Safety Assessment (FSA), done randomly or in response to a problem, is an audit done by FSIS at federally
Tangletown Farm Poultry Processing
Updated March 2018 In January 2012, this unit transitioned to new ownership. After the original operator decided not to renew his lease, the state
Mobile Slaughter Unit Videos
<< Back These three short videos show how a USDA-inspected mobile slaughter unit works. Although USDA-FSIS requirements are the same nationwide, some states and localities
Part III: From Carcass to Cooler to Cut and Wrap
To view our meat processing video Part III: From Carcass to Cooler to Cut and Wrap* click here. * (c) Niche Meat Processor Assistance Network
Part II: Stunning, Bleeding, and Moving the Carcass into the Unit
To view our meat processing video Part II: Stunning, Bleeding, and Moving the Carcass into the Unit* click here. * (c) Niche Meat Processor Assistance Network
