What is AskFSIS? FSIS launched AskFSIS in August 2007. AskFSIS is an interactive Web-based application designed to help answer technical and policy-related questions from inspection program personnel, industry, consumer groups, other stakeholders, and the public. Answers from askFSIS are official responses from the Agency and carry regulatory authority. Response times generally range from 1-3 days […]
Update: January 2021 PSMPC is no longer in business. The unit is being operated by Heritage Meats and is parked in one location. All information below is from 2013. As of Sept.2013, the PSMPC MSU is still going strong. From their member newsletter “Year to date, the PSMPC has processed 266 beef, 156 pigs, 129
Puget Sound Meat Producers Cooperative Read More »
Introduction A state- or federally-inspected mobile slaughter unit (MSU), like any inspected meat slaughter or processing business, must comply with USDA food safety regulations promulgated and enforced by USDA’s Food Safety and Inspection Service and, for state-inspected MSUs, the state’s meat inspection program. An MSU must also comply with a variety of other regulations
State and local government regulations that may apply to an MSU Read More »
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 Operating Procedures (SSOPs) Standard Operating Procedures (SOPs) These model plans have been reviewed by food safety experts, HACCP experts, and policy staff from USDA’s Food Safety Inspection Service (FSIS). But
MSU Model HACCP plan, SSOPs, and SOPs Read More »
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 be successful: Capital + Customers + Talent/Staff = Potential Success. What is the best way to ensure these key parts of the equation are there? Write a feasibility study first
Meat Processing Feasibility Studies Read More »
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 5 Mike Smucker’s custom software system images Overview How do small/mid-sized meat processors and marketers with multiple products and customers keep track of everything? Three meat companies showcase the computer
Order & Inventory Management Webinar Read More »
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 you have a computer in your plant. You must know how to use Excel to use these spreadsheets. These spreadsheets MUST be adapted to the specifics of your business (fees
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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 scientists, a processor, and an organic meat marketer explain ingredients, processes, and challenges to natural curing, along with product labeling and regulations. Date: March 4, 2010Duration: 60 minutesPresenters: Jeff Sindelar,
Natural Curing for Meats Read More »
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 utilized in all aspects of the food industry. The objectives of this overview are to introduce the topic and to summarize the key components of a HACCP program. HACCP is
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<< 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 and expertise of several USDA-inspected MSUs in operation. Last update: June 2011 The manual has eight parts: 1. MSU Model HACCP plan, SSOPs, and SOPs 2. What does an MSU
Mobile Slaughter Unit Manual Read More »
