Puget Sound Meat Producers Cooperative
Update: January 2021 PSMPC is no longer in business. The unit is being operated by Heritage Meats and is parked in one location. All information
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State and local government regulations that may apply to an MSU
Introduction A state- or federally-inspected mobile slaughter unit (MSU), like any inspected meat slaughter or processing business, must comply with USDA food safety regulations
MSU Model HACCP plan, SSOPs, and SOPs
Introduction This set of model food safety documents for a USDA-inspected mobile slaughter unit includes: Hazard Analysis Critical Control Point (HACCP) Plan Sanitary Standard
Meat Processing Feasibility Studies
Is this a good idea? Will it work for us? And what’s it going to cost? Every meat processing plant needs the following equation to
Order & Inventory Management Webinar
Contents 1 Overview 2 Recording of the Webinar 3 Rick Reams Presentation Slides – POS system 4 Jeff Peterson Presentation Slides – Modified off-the-shelf software
Meat Cutting Instruction Spreadsheets
Last Updated: Feb. 2010 Meat Cutting Instruction Spreadsheets: the Basics These spreadsheets offer a convenient way to keep cutting instructions and invoices in order, if
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
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
