Last Updated: Feb. 2010 Meat Cutting Instruction Spreadsheets: the Basics These spreadsheets offer a convenient way to keep cutting instructions and invoices in order, if you have a computer in your plant. You must know how to use Excel to use these spreadsheets. These spreadsheets MUST be adapted to the specifics of your business (fees […]
Meat Cutting Instruction Spreadsheets Read More »
Overview Demand for cured meats made without synthetic nitrates/nitrites is rising, and processors are seeking information on safe and effective methods. On this webinar, meat scientists, a processor, and an organic meat marketer explain ingredients, processes, and challenges to natural curing, along with product labeling and regulations. Date: March 4, 2010Duration: 60 minutesPresenters: Jeff Sindelar,
Natural Curing for Meats Read More »
HACCP: An Overview The acronym HACCP stands for “Hazard Analysis Critical Control Point” (pronounced ‘hás•sip’). HACCP is a food safety management system that is increasingly utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is
Hazard Analysis Critical Control Point (HACCP) Read More »
<< 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 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
Mobile Slaughter Unit Manual Read More »
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 agency (for state-inspected products). Here we overview the federal label approval process. (State inspection programs may vary in their process; contact the inspection agency directly
The first USDA-inspected mobile slaughter unit, built and operated by the Island Grown Farmers Cooperative, is 34 feet long. It was designed by Bruce Dunlop, IGFC member, with Featherlite, a trailer company. These photos show the unit’s interior: MPU Interior The photo on the left shows the MSU skinning and evisceration area as seen from
What’s an FSA? A Food Safety Assessment (FSA), done randomly or in response to a problem, is an audit done by FSIS at federally inspected plants to assure that food safety procedures are effective. According to FSIS, a central goal of the FSA process is to “reduce recalls and enforcement actions by providing valuable
Food Safety Assessments: what they are & how to prepare Read More »
Updated March 2018 In January 2012, this unit transitioned to new ownership. After the original operator decided not to renew his lease, the state of Vermont put the unit up for auction. It was purchased by Tangletown Farm, in Middlesex, VT. The new owners developed an operational plan with the help of the Vermont
Tangletown Farm Poultry Processing Read More »
<< 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 example, about waste water and offal disposal. Please consult directly with your local authorities. Part I: The Set-Up – the Mobile Unit and the Farm
Mobile Slaughter Unit Videos Read More »
To view our meat processing video Part III: From Carcass to Cooler to Cut and Wrap* click here. * (c) Niche Meat Processor Assistance Network 2009 Audio Text In this video, you’ll see how the two mobile slaughter unit butchers clean and prepare a carcass neatly and efficiently. First, they remove the head, saving out
Part III: From Carcass to Cooler to Cut and Wrap Read More »