Updated 4.29.2022 There are a very limited number of hands-on vocational whole-animal meat cutting programs in the US and Canada that offer short courses and certificate programs. All of these
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 products) or the state inspection
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.
Sanitation Standard Operating Procedures (SSOPs) document the steps that must be taken to ensure proper sanitation throughout a meat plant, both for food contact areas and elsewhere. SSOPs must be
States offering state inspection will have their own individual applications (List of State Contacts). The application for a federal grant of inspection is FSIS form 5200.2. You can only get
To operate under inspection, your plant must meet the Sanitation Performance Standards of Title 9, Code of Federal Regulations, Sections 416.2 and 416.3 (9 CFR 416). If you have not
State or local health authorities can provide a letter stating that the plant’s sewage system is acceptable. If a state or local authority certifies the water source (Step 1), they
If your plant will be using water supplied by a municipal water supply system (such as city, county, or other public water system) you must obtain a letter issued by
Poultry processing regulations can be confusing, especially for small operations. Here we walk you through the federal law and small-scale exemptions and state-level laws and regulations. Table of Contents Federal
There are four types of inspection a meat processor can operate under, or some combination thereof: Federal Inspection (USDA) The United States Department of Agriculture’s Food Safety and Inspection Service
Last Updated: September 9, 2015 This page was created by the Niche Meat Processor Assistance Network: www.nichemeatprocessing.org. One of the most daunting questions for any new meat processing facility is, “how will
Update: January 2021 PSMPC is no longer in business. The unit is being operated by Heritage Meats and is parked in one location. All information below is from 2013. As
Cost Calculator for a Mobile Slaughter Unit This Excel-based planning tool is based on the Thundering Hooves mobile slaughter unit (MSU) in Washington State. It was created by Kathleen Painter,
<< 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 differ in their regulations, for
<< Back USDA’s Food Safety and Inspection Service, as part of its assistance and outreach to small and very small plants, offers several resources for MSU operators, to help with
<< 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 and expertise of several USDA-inspected
<< Back All of these case studies include photos, and some include actual unit designs. Island Grown Farmers Cooperative The IGFC unit was the first USDA-inspected mobile slaughter unit in
<< Back Mobile slaughter and processing units are now in operation around the country. Here is some basic info about them. (Note that as more and more poultry MPUs come
<< Back Contents 1 Succession Planning 1.1 Worksheet 1: Identify Your Goals 1.2 Worksheet 2: Identify the Goals of Other Stakeholders 1.3 Worksheet 3: Management Succession Planning 1.4 Worksheet 4:
<< Back This page was created by the Niche Meat Processor Assistance Network. Click on the link for more useful meat processing resources. What’s on this page: Why write a
<< Back What’s on this page? Finding capable and willing labor is a serious challenge for all meat processors, regardless of size. Small plants often require a higher average skill
<< Back What’s on this page? Building a meat plant is no easy job. Even commercial contractors may not be familiar
<< Back There are many certifications currently available for livestock producers to differentiate their meat products in the marketplace. Some market niches and producer and/or product certifications require that processors
Niche Meat Processor Case Studies The following case studies offer a detailed look inside a variety of niche-oriented meat processors. Some have photos, design drawings, and even videos. The processors
