[…] 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