Contents 1 Overview 2 Recording of the Webinar 3 eXtension Page Explaining Poultry Processing Exemptions 4 Dr. Robert Ragland’s Presentation Slides 5 Clarence Davis’ Presentation Slides 6 Requesting to Use an Exempt Facility to Process Poultry from more than one Producer/Grower Overview Please Note: This webinar is no longer available in video form, however, […]
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What’s NMPAN? ***visit our website at nichemeatprocessing.org*** The Niche Meat Processor Assistance Network (NMPAN) is a national network of people and organizations providing technical assistance and other support to small to mid-sized meat processors and the livestock producers and niche meat buyers who depend on them. Small and mid-sized plants—when available at all—can lack
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<< 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 be certified as well. Common examples include organic, humane, halal, and kosher. Here are brief descriptions of what these terms mean, relative to meat processing,
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USDA Organic Seal Meat cannot be labeled or sold as organic unless the slaughter and processing happens at a facility that is certified organic. Attaining organic certification is quite straightforward and not difficult for most processors. And they can still process non-organic meats. The key issue is the ability to segregate organic product, both physically
NMPAN Home Page Find Help Near You Find a Meat Processor Near You New to Meat Processing Tools for Businesses Mobile Slaughter/Processing Units Processor Case Studies NMPAN Webinars About NMPAN Cut to the INDEX
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<< Back The mystery explained, step by step. Poultry inspection There are seven steps to becoming an inspected meat or poultry processing plant. This process is often referred to as “obtaining a grant of inspection,” because the inspection agency grants you the right of inspection. Each step is explained on its own page. Each page
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Paying a lot for workers comp? This page will help you find out if your employees are properly classified. This page is for informational purposes only and does not constitute legal advice, nor does it make any guarantees regarding how your business should be classified for workers compensation rate purposes. How Scopes Classifications Work
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The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “STORE: MEAT, FISH OR POULTRY—RETAIL” CROSS-REF. Cold Storage Locker Frozen Foods—includes
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The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “BUTCHERING” *Special Note – Oregon* – 2081 is not applicable. Refer
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The following is the technical classification for worker’s compensation classification codes as written by the National Council on Compensation Insurance (NCCI). Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. “MEAT PRODUCTS MFG.” Codes 2095 and 2089—Packing House shall not be
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