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Interstate Shipment of State Inspected Meat and Poultry In April 2011, USDA’s Food Safety and Inspection Service (FSIS) announced the final rule for the new Interstate Shipment of State Inspected Meat and Poultry program. The program, established in the 2008 Farm Bill, allows state-inspected processors to ship their products across state lines, if (a) […]
What’s Going On With Validation? UPDATE: USDA hearings on validation In June 2010, USDA held two public meetings on the HACCP Draft Validation Guidance (transcripts can be found on the FSIS Validation webpage. The hearings followed the release of a Validation Fact Sheet. The fact sheet and hearings indicated that public concern about this issue […]
Here we offer references to the regulatory requirements around humane handling in connection with slaughter and describe one mobile unit’s experience with a humane slaughter audit. Regulatory Requirements and Guidance For a USDA-inspected slaughter facility, mobile or fixed, the requirements for humane handling in connection with slaughter are spelled out in the Humane Methods of […]
According to the USDA, an animal is considered kosher if it is a ruminant (“chews the cud”) and has split or cloven hooves. For red meat, this means only the flesh of deer, antelope, goats, sheep and bovines can be kosher. Chicken, turkey, duck and goose (i.e. not birds of prey) can also be kosher. […]
Livestock Producers Cooperative Association, Odessa, Washington The Livestock Producers Cooperative Association (LPCA) is a multi-species meat processing plant in Odessa, Washington, located near the center of the state. It was formed primarily by cattle producers involved in the Cattle Producers of Washington (CPoW) but will process sheep, goats, pigs, and bison as well. They […]
Are You Still Doing Business On A Handshake? Get it in Writing to Save Time and Money By Steven A. Kronenberg An excerpt of this article appeared in the September 2011 NMPAN Newsletter. Steven Kronenberg, an attorney focusing on the food processing, grocery, and restaurant sectors, volunteered to write this for NMPAN in hopes […]
What’s on this page? The right equipment can make a world of difference in a small meat processing facility. On this page we have videos of several processors sharing their favorite pieces of equipment and processor-to-processor advice about equipment. What do other processors buy? Any suggestions on what to get? Equipment Videos Processor-to-Processor Equipment Advice Equipment […]
Link to Recording and Presentations This Niche Meat Processor Assistance Network webinar, “The Business of Meat Processing: Planning and Profitability,” took place on June 2, 2011. You can find the webinar recording, presentation slides, and links to the discussed publications on this page of the NMPAN webinar archive. Webinar Overview Planning to expand, change, […]
Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. Standard NCCI Code Exceptions Please note that these classification codes can be used if, and only if an employee is soley engaged in one of the below activities. For example, employees that […]
On October 2, 2015, this content was automatically unpublished and marked as inactive. Please feel free to rework this page, along with properly indicating the copyright for all included images and republish it as appropriate. Do not hesitate to Contact our Community Support staff with any questions you may have. Humane treatment of farm […]
<< 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 […]
<< 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. […]
Food Defense Plans: the Basics What is a Food Defense Plan? According to USDA’s Food Safety and Inspection Service (FSIS), food defense “focuses on protecting the food supply from intentional contamination, with a variety of chemicals, biological agents, or other harmful substances by people who want to do us harm.” A food defense plan […]
Southern Puget Sound, 2008 Study title: “Local Meat for Local Meals: An Assessment of Demand for a Mobile Slaughtering Unit in Pierce, King, Kitsap and Thurston Counties, for the Puget Sound Meat Producers Cooperative.” Date of study: 2008 Author: Georgine Yorgey, University of Washington (lead author); For study summary: Todd Murray, Washington State University […]
Updated 5.21.2023 This page will highlight different state-level grant or loan programs that can be utilized to start new meat processing plants, upgrade existing ones, or fund other niche meat supply chain projects. Some of these are in response to the COVID-19 pandemic and others are longer standing programs designed to incentivize local and regional […]
Page updated 9.1.2022 If you are selling meat, it has to be inspected (both slaughter & butchering) by either a state inspection program or a USDA Food Safety Inspection Service inspector. We will go into more details about what that means below. If you are selling a live animal to a person or a group […]
There are a limited number of independent USDA-inspected poultry processing plants that will do custom fee-for-service processing for farmers. We will attempt to update this list when we hear of new ones. Below is a map and table of the establishments we have located. Marble City Meats 514 Odena Rd. N, Sylacauga, AL 35150 Alabama […]
USDA Grants Available for Meat Processors (& Producers) (updated 4.20.2023) Grant Tips: First off, all federal grants require you to first register in the System for Award Management (SAM), then register with Grants.gov. This process can take up to 4 weeks, so keep that in mind for proposal due dates. You do not need […]
A Niche Meat Processor Assistance Network webinar. Date: May 30, 2023 Duration: 90 minutes As we all know, small and mid-sized meat processors are running out of options for solid waste management. Landfills are now charging exorbitant rates, if they’ll take processing waste at all. Many states do not allow composting, and rendering […]
A Paicines Ranch Learning Center & Cienega Capital webinar. From the Paicines Ranch website: A conversation on the middle of the meat supply chain and what it takes to make a processing operation financially successful “Processing is the bottleneck!” How many times have we heard this and wanted to understand this better to be able […]
