<< 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. […]
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<< 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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Poultry are unique in the meat processing world. There are different regulations, poultry specific processors, allowances for on-farm processing, mobile poultry processing units, and specific food safety research that pertains to poultry. Now you can find all the NMPAN resources on these subjects on one page. For a list of independent USDA-inspected poultry processing plants,
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