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[…] maintaining 3rd party audits (including GFSI-SQF), navigating conversations with USDA and regulatory compliance as well as leading operations in a mid-sized facility, from slaughter through to ready-to-eat HACCP plans and everything in between. Denise established Single-Shot consulting and is working as a consultant in the meat/food industry. E-mail contact: denise@single-shotconsulting.com Arion Thiboumery Arion Thiboumery, […]
Regulations & Food Safety Meat Processing Rules & Regulations Apply for Grant of Inspection Developing a HACCP Plan/Food Safety Further Processed Meats (like smoked & cured) 3rd Party Certifications/Audits USDA FSIS Resources for Small Processors The rules are vast. Consult the USDA FSIS website for more or check your state.
Meat Inspection Poultry Processing Regulations and Exemptions /further-processed-meat-products How to apply for Meat and Poultry Inspection How to use the FSIS Web Site Finding Directives https://www.nichemeatprocessing.org/68092/how-to-appeal-an-inspection-decision Ask FSIS /food-safety-haccp Food Safety / HACCP /microbiology-for-meat-processors /product-labeling Certifications: organic, humane, religious Processing meat
[…] thinking of the MHS as a way for people to try out the business, get some experience operating under inspection, with FSIS. And it comes with a HACCP plan.” – Jess Hamilton All MSUs have been conceived and built to add to local, inspected slaughter capacity. In New York, an MSU built to fill […]
[…] floor. I also mention how I, myself, was (GASP) a plant manager at a meat processing facility that slaughtered up to 100 head per day, had six HACCP plans and around 120 employees. I will admit, I was told by a former manager of mine who had worked in several large meat plants, that […]
[…] and straightforward. The FSIS model is not specific to MSUs, but that didn’t matter. “You don’t have to use everything in their model,” explains Barbara Thomas, IGFC HACCP Coordinator. “You just have to look at all the suggestions and implement the ones that make sense for your plant. I just read through the model […]
[…] number that matches the broad subject matter category the directive covers: 5,000 Series: Program Services. FSIS federal grants of inspection; Hazard Analysis and Critical Control Point ( HACCP); Inspection procedures; In-depth verification (IDV) reviews; Federal-State issues; Cooperative programs; Custom exemptions 6,000 Series: Slaughter Inspection Finished product standards; Zero-tolerance for fecal material; Antimicrobials; Carcass spraying; […]
By Rebecca Thistlethwaite, Director of the Niche Meat Processor Assistance Network at Oregon State University, and Timothy Delbridge, PhD., Agricultural Economist in the Dept. of Applied Economics at Oregon State University Contact: thistler@oregonstate.edu, timothy.delbridge@oregonstate.edu Continued from the newsletter: Obviously, there are a lot of factors at play, which this short article can’t get into. However, […]
[…] Network; Casey McKissick and Sarah Blacklin, NC Choices Table of Contents Introduction: project background, purpose, and process; profiles of the participating processors Strategies and Tools for Small-Scale Processors HACCP in the Cloud: Electronic Records Management for a Very Small Plant Improving Communication with Customers Addressing Inefficiencies and Bottlenecks Spreadsheets for Sausage Recipes Order and Inventory […]
[…] as edible product (sanitary conditions, temperature, employee hygiene, etc.); Produced from product that could be used for human food. (No inedible products, no products that deviated from HACCP plan, etc.); Labeled according to poultry or red meat regulations (but without the inspection legend or “bug”); Produced during inspection hours. The full regulations are spelled […]
