MSU Model HACCP plan, SSOPs, and SOPs
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
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Meat Processing Feasibility Studies
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
Order & Inventory Management Webinar
Contents 1 Overview 2 Recording of the Webinar 3 Rick Reams Presentation Slides – POS system 4 Jeff Peterson Presentation Slides – Modified off-the-shelf software
Meat Cutting Instruction Spreadsheets
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
Natural Curing for Meats
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
Hazard Analysis Critical Control Point (HACCP)
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
Mobile Slaughter Unit Manual
<< 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
Product Labeling
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
Model MSU Design
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,
Food Safety Assessments: what they are & how to prepare
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
