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: […]
Step 7: Provide a Written Hazard Analysis and HACCP Plan Read More »
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 clear and detailed enough that staff following the SSOPs will clean all areas to adequately maintain food safety. SSOPs are the foundation of HACCP, and
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Per the requirements of Chapter 9 Code of Federal Regulations, Section 317 and Section 381 subpart N, all meat and poultry products must have labels with up to 8 required features. Only the first 3 label features listed below will be required on all products. All products with more than 1 ingredient must have an
Step 5: Obtain Approved Labels and/or Brands Read More »
Learn how these scale-sensitive regulations may be able to help you bring your poultry to market. This page is not a legal document and should not be considered legal advice. All poultry exemptions are regulated by Chapter 9, Code of Federal Regulations, Section 381.10 After the Summary table below, we overview the poultry exemptions
Understanding Poultry Exemptions Read More »
Mobile Slaughter Unit Costs and Revenues: Projections from Nevada In their 2007 report Locally Produced Livestock Processing and Marketing Feasibility Assessment, research and extension faculty at the University of Nevada, Reno, analyzed the economic feasibility of a local meat production system using two mobile slaughter units and a non-mobile fabrication facility, in Northern Nevada. Excerpts
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This article is a sub-article of the larger article Mobile Slaughter Unit Costs and Revenues: Projections from Nevada. Excerpted with permission from Curtis, K. R.*, M. Cowee, A. Acosta, W. Hu, S. Lewis, T. Harris. 2007. Locally Produced Livestock Processing and Marketing Feasibility Assessment. Technical Report UCED 2006/07-13: University Center for Economic Development, Department of
cost estimates for the mobile units & stationary fabrication facility Read More »
This article is a sub-article of the larger article Mobile Slaughter Unit Costs and Revenues: Projections from Nevada. Based on research, the analysis performed, and estimated returns on investment, this study recommends operating two mobile slaughter units with a localized processing plant. This section outlines the current slaughter demand as well as the distributed slaughter
what mobile unit capacity will satisfy existing slaughter demand? Read More »
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 programs listed below accept adult students except for the Buckeye Career Center program, which is for high school students. Most teach only the butchering and
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Updated Sept. 2013 A cautionary tale, this is a three part story about one slaughter & processing plant, first conceived in 1999, opened in 2001, failed & reborn twice, and closed for good in August 2008. The equipment was auctioned off on September 18, 2008. But rumor has it the plant may reopen again. As
Harvey, North Dakota USDA Slaughter and Processing Plant Read More »
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, an analyst at the University of Idaho, using estimates from Joel Huesby, Thundering Hooves MSU owner and operator. The tool lets you test the feasibility of
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