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[…] owned and maintained by KSU. Farmers use it on a rental basis to process poultry and aquaculture. The training and use manual for this unit, complete with HACCP plan and detailed operating procedures, is available for a small fee. For this and other information about the unit, contact: Steve Skelton (502) 597-7501 steven.skelton@kysu.edu NOTE: […]
[…] methods. On this webinar, meat scientists, a processor, and an organic meats marketer explain ingredients, processes, and challenges to natural curing, as well as product labeling issues. HACCP in an Hour Date: May 29, 2014Duration: 1 hour HACCP — Hazard Analysis Critical Control Point — has been around for decades as a food safety […]
[…] 30 minutes with Brian Brozovic Marketing & Sales Working with wholesalers/distributors Operations Compliance Programs Click to Schedule 30 minutes with Tyler Cook New Product Development Value-Added Products HACCP Planning & Compliance Click to Schedule 30 minutes with Abbe Turner Getting started writing a winning proposal Application questions, narrative development Agricultural Business Plans/ Value Added […]
[…] case into a product for sale. This limits shrink and prepared foods can have higher margins in some cases. -Even though retail exempt processing does not require HACCP plans, it is a good idea to create them anyways to prevent risk and food safety problems down the road. Also, should you ever decide to […]
[…] you build, you need permits: business permits, building permits, and wastewater permits. More on meat processing rules and regulations >> How to apply for inspection>> Processing Regulations: SOPs, SSOPs, and HACCP Standard Operating Procedures. Sanitation Standard Operating Procedures. Hazard Analysis Critical Control Point. Unless you’re planning a custom-exempt plant, you’ll need a written plan for each of these before you can begin operations under a “grant of inspection.” The plans must be examined and approved by your inspection agency and are subject to regular review. More on Processing Regulations>> More on SOPs, SSOPs, and HACCP >> Microbiology for Meat Processors Meat processors wear many hats and one of them is that of the resident microbiologist. It is helpful to have a basic understanding of microbiology as you develop your food safety and HACCP plans, or if you are interested in making cured or fermented products like salami. More on microbiology >> Labor Start thinking about your workforce needs during business planning. Meat processing is hard work. Finding able and willing employees challenges plants throughout the industry. Finding workers and time to train them will be an important part of your business plan. More on workforce issues >> Learn from others! Need inspiration? Or cautionary tales? Check out our case studies of (mostly but not always) successful meat and poultry processors. Financing Options
[…] specialist and the state Aquaculture Coordinator at the Kentucky Department of Agriculture. As a core member of the mobile processing unit management team, she developed all the HACCP plans and training programs for mobile unit managers and she has a Master’s in Aquaculture from Kentucky State University and a long history with this project. […]
[…] beef by doing it with other people and watching other plants. Good Natured Family Farms operates the plant as a USDA inspected facility. Gary developed the plant’s HACCP plan by taking templates off the Internet and customizing them, and working with a group of USDA inspectors to design the system. The Endicotts purchased the […]
[…] 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 all HACCP plans must require that SSOPs are not only documented when they are performed but that they are also reviewed at least once a […]
[…] food safety systems.” An FSA is done by an FSIS Enforcement Investigations & Analysis Officer (EIAO) who visits your plant to review your food safety documents ( HACCP, SSOPs, etc.) and to assess your plant in action. Current FSIS practice is that every federally-inspected establishment will receive an FSA at least once every 4 […]
[…] goats by adding an additional inspection day. Deciphering regulations and complying It took longer than they expected to get their grant of inspection. Mike took a HACCP training course at Penn State, but they hired a consultant to write their first HACCP plan. At the same time, they wrote to USDA to start […]
