Overview Note: This webinar is no longer hosted, but the class materials and resources are still listed below. The 2008 Farm Bill included a provision to allow the interstate sale
Other Loan Guarantee Programs While a guarantee may be necessary under certain circumstances and can sometimes foster better loan terms (related to repayment period or interest rate) depending on the
A Niche Meat Processor Assistance Network webinar Date: Tuesday, July 26, 2016 Duration: one hour Overview: Livestock producer co-ops are often interested in owning and operating their own processing plants. On this webinar,
A Niche Meat Processor Assistance Network webinar Date: March 30, 2016 Duration: one hour Overview: Managing, treating and removing solid waste and wastewater often comes at a significant cost for small-scale meat processing
The following studies and reports, listed in order of publication date, look at different challenges related to meat processing in Oregon. Oregon Lamb Processing Feasibility Study Author: NEWCO Northwest, on
Adapted from Volume 3, Number 11 of Small Plant News As a small plant operator, you probably already know that FSIS issues directives to provide official communications and instruction to
Five Financial Assistance Programs that Work Many financial assistance programs at the state and federal levels will not work for small meat processors. If we had a dollar for every
With the expansion of uncured, nitrite/nitrate-free products in the marketplace, there has been some confusion around the regulatory requirements. Uncured (or “nitrite/nitrate-free”) products require the same safe handling instructions* as cured products since
Producer-Processor Communication Local meat and poultry can’t get to market without a processor, but processors are pulled in many directions: producers would like more processing options, the kind of
If you are a meat processor, and you believe your inspector has given you an “NR” or noncompliance record that is unwarranted or an error, you have the right to
Interstate Shipment of State Inspected Meat and Poultry In April 2011, USDA’s Food Safety and Inspection Service (FSIS) announced the final rule for the new Interstate Shipment of State
What’s Going On With Validation? UPDATE: USDA hearings on validation In June 2010, USDA held two public meetings on the HACCP Draft Validation Guidance (transcripts can be found on the
Here we offer references to the regulatory requirements around humane handling in connection with slaughter and describe one mobile unit’s experience with a humane slaughter audit. Regulatory Requirements and Guidance
According to the USDA, an animal is considered kosher if it is a ruminant (“chews the cud”) and has split or cloven hooves. For red meat, this means only the
Livestock Producers Cooperative Association, Odessa, Washington The Livestock Producers Cooperative Association (LPCA) is a multi-species meat processing plant in Odessa, Washington, located near the center of the state. It
Are You Still Doing Business On A Handshake? Get it in Writing to Save Time and Money By Steven A. Kronenberg An excerpt of this article appeared in the
What’s on this page? The right equipment can make a world of difference in a small meat processing facility. On this page we have videos of several processors sharing their favorite
Link to Recording and Presentations This Niche Meat Processor Assistance Network webinar, “The Business of Meat Processing: Planning and Profitability,” took place on June 2, 2011. You can find
Last updated December 2008. All codes are subject to change. Contact your state worker’s compensation bureau for the most up to date information. Standard NCCI Code Exceptions Please note that
On October 2, 2015, this content was automatically unpublished and marked as inactive. Please feel free to rework this page, along with properly indicating the copyright for all included
<< Back What’s on this page? Meat processing rules and regulations are complex but not impossible to understand. In the words of one of our favorite processors, Will Harris
<< Back What’s on this page? HACCP stands for “Hazard Analysis and Critical Control Point.” A hazard analysis is the process used to determine the food safety hazards reasonably likely
Food Defense Plans: the Basics What is a Food Defense Plan? According to USDA’s Food Safety and Inspection Service (FSIS), food defense “focuses on protecting the food supply from
Southern Puget Sound, 2008 Study title: “Local Meat for Local Meals: An Assessment of Demand for a Mobile Slaughtering Unit in Pierce, King, Kitsap and Thurston Counties, for the
Updated 5.21.2023 This page will highlight different state-level grant or loan programs that can be utilized to start new meat processing plants, upgrade existing ones, or fund other niche meat
