This manual offers comprehensive guidance for anyone interested in building and/or operating an inspected mobile slaughter unit (MSU) based upon on the experiences and expertise of several USDA-inspected MSUs in operation.
Last update: June 2011
The manual has eight parts:
1. MSU Model HACCP plan, SSOPs, and SOPs
2. What does an MSU cost?
3. State and local government regulations that may apply to an MSU
4. Food Safety Assessments: what they are & how to prepare
5. Humane Handling and MSUs
6. Food Defense Plans for an MSU
7. Model MSU Design
8. Product Labeling
Download the whole manual (69 pages, 1.12MB) here: NMPAN Mobile Slaughter Unit Manual
We also strongly suggest you visit the following pages before taking any step to build an MSU:
- How to apply for a USDA grant of inspection
- Videos showing how an MSU works
- MSU case studies (red meat and poultry)
Please send all questions/concerns regarding the MSU Manual to nmpan@oregonstate.edu
