Overview Recording Pam Saunders’ slides Arion Thiboumery’s slides Product Costing Spreadsheets Price Indexing Transcription of the webinar recording Overview Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. A processor and a marketer, both specializing in niche meats, walk us through the ins and outs of how […]
Product Costing for Meat Processors and Marketers Read More »
Contents 1 Overview 2 eXtension Page Explaining Poultry Processing Exemptions 3 Dr. David Zeitz’s Presentation Slides 4 Donald Delozier’s Presentation Slides 5 Using an Exempt Facility to Process Poultry from more than one Producer Overview Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. We first covered
Poultry Processing Exemptions II (2010) Read More »
Mobile Slaughter Units: Reports from the Field and Future Directions Date: September 10, 2013 Duration: 90 minutes Inspected mobile slaughter units for beef, bison, and other red meat species have been operating for more than a decade. How are they working out? What have we learned? And how might the next generation of MSUs be
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<< 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 regulatory compliance. Considerations Unique to Mobile Red Meat Slaughter Building and operating a USDA-inspected mobile slaughter unit can require creative approaches to regulatory compliance,
How To Use the USDA FSIS Website This page overviews resources available on the USDA-FSIS Small & Very Small Plants Web Page. In addition to those explained here, other resources exist, such as Resources to assist with compliance askFSIS Export/import information Indexes for FSIS Directives, Notices and Guidelines. This is an incredibly helpful tool for
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What is AskFSIS? FSIS launched AskFSIS in August 2007. AskFSIS is an interactive Web-based application designed to help answer technical and policy-related questions from inspection program personnel, industry, consumer groups, other stakeholders, and the public. Answers from askFSIS are official responses from the Agency and carry regulatory authority. Response times generally range from 1-3 days
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 of Sept.2013, the PSMPC MSU is still going strong. From their member newsletter “Year to date, the PSMPC has processed 266 beef, 156 pigs, 129
Puget Sound Meat Producers Cooperative Read More »
Introduction A state- or federally-inspected mobile slaughter unit (MSU), like any inspected meat slaughter or processing business, must comply with USDA food safety regulations promulgated and enforced by USDA’s Food Safety and Inspection Service and, for state-inspected MSUs, the state’s meat inspection program. An MSU must also comply with a variety of other regulations
State and local government regulations that may apply to an MSU Read More »
Introduction This set of model food safety documents for a USDA-inspected mobile slaughter unit includes: Hazard Analysis Critical Control Point (HACCP) Plan Sanitary Standard Operating Procedures (SSOPs) Standard Operating Procedures (SOPs) These model plans have been reviewed by food safety experts, HACCP experts, and policy staff from USDA’s Food Safety Inspection Service (FSIS). But
MSU Model HACCP plan, SSOPs, and SOPs Read More »
Is this a good idea? Will it work for us? And what’s it going to cost? Every meat processing plant needs the following equation to be successful: Capital + Customers + Talent/Staff = Potential Success. What is the best way to ensure these key parts of the equation are there? Write a feasibility study first
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