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 […]
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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
Scopes Classification 8031 – Meat, Poultry, or Fish – Retail Read More »
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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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 DEALER—WHOLESALE” Codes 8021 and 2089—Packing House
Scopes Classification 8021 – Meat, Poultry, or Fish Dealer – Wholesale Read More »
Buying the Whole Animal for dummies. Beef and Pork Whole Animal Buying Guide This consumer-oriented guide, created by Iowa State University’s Small Meat Processors Working Group, explains buying pork and beef as whole animals (or portions thereof) directly from local producers. Common retail pork and beef cuts are explained with color photos by primal.
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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. Hazards are grouped into three categories:
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