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
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
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
<< 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
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
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,
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
Updated March 2018 In January 2012, this unit transitioned to new ownership. After the original operator decided not to renew his lease, the state
<< 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
To view our meat processing video Part III: From Carcass to Cooler to Cut and Wrap* click here. * (c) Niche Meat Processor Assistance Network
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