Overview Recording Pam Saunders’ slides Arion Thiboumery’s slides Product Costing Spreadsheets Price Indexing Transcription of the webinar recording Overview Please Note: This webinar is no longer available in video form,
A Niche Meat Processor Assistance Network webinar Please Note: This webinar is no longer available in video form, however, the presentation materials remain active. USDA’s Food Safety and Inspection
Contents 1 Overview 2 eXtension Page Explaining Poultry Processing Exemptions 3 Dr. David Zeitz’s Presentation Slides 4 Donald Delozier’s Presentation Slides 5 Using an Exempt Facility to Process Poultry
Contents 1 Overview 2 Recording of the Webinar 3 eXtension Page Explaining Poultry Processing Exemptions 4 Dr. Robert Ragland’s Presentation Slides 5 Clarence Davis’ Presentation Slides 6 Requesting to
Learn how these scale-sensitive regulations may be able to help you bring your poultry to market. This page is not a legal document and should not be considered legal
Per the requirements of Chapter 9 Code of Federal Regulations, Section 317 and Section 381 subpart N, all meat and poultry products must have labels with up to 8 required
Overview Meat labels can be confusing, for producers, processors, and consumers. Officials from both the USDA/FSIS Labeling and Program Delivery Division, and Iowa Meat and Poultry Inspection, and the operations
Overview Note: This webinar video is no longer available, but the other resources and materials are all listed below. On May 24, 2010 USDA’s Food Safety and Inspection Service issued
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,
How To Use the USDA FSIS Website This page overviews resources available on the USDA-FSIS Small & Very Small Plants Web Page. In addition to those explained here, other resources
A Niche Meat Processor Assistance Network webinar Date: May 29, 2014 Duration: 1 hour HACCP — Hazard Analysis Critical Control Point — has been around for
Updated 4.29.2022 There are a very limited number of hands-on vocational whole-animal meat cutting programs in the US and Canada that offer short courses and certificate programs. All of these
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 products) or the state inspection
HACCP stands for Hazard Analysis and Critical Control Point. A hazard analysis is the process used to determine the food safety hazards reasonably likely to occur in the production process.
Sanitation Standard Operating Procedures (SSOPs) document the steps that must be taken to ensure proper sanitation throughout a meat plant, both for food contact areas and elsewhere. SSOPs must be
States offering state inspection will have their own individual applications (List of State Contacts). The application for a federal grant of inspection is FSIS form 5200.2. You can only get
To operate under inspection, your plant must meet the Sanitation Performance Standards of Title 9, Code of Federal Regulations, Sections 416.2 and 416.3 (9 CFR 416). If you have not
State or local health authorities can provide a letter stating that the plant’s sewage system is acceptable. If a state or local authority certifies the water source (Step 1), they
If your plant will be using water supplied by a municipal water supply system (such as city, county, or other public water system) you must obtain a letter issued by
Poultry processing regulations can be confusing, especially for small operations. Here we walk you through the federal law and small-scale exemptions and state-level laws and regulations. Table of Contents Federal
There are four types of inspection a meat processor can operate under, or some combination thereof: Federal Inspection (USDA) The United States Department of Agriculture’s Food Safety and Inspection Service
Last Updated: September 9, 2015 This page was created by the Niche Meat Processor Assistance Network: www.nichemeatprocessing.org. One of the most daunting questions for any new meat processing facility is, “how will
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
Cost Calculator for a Mobile Slaughter Unit This Excel-based planning tool is based on the Thundering Hooves mobile slaughter unit (MSU) in Washington State. It was created by Kathleen Painter,
<< Back These three short videos show how a USDA-inspected mobile slaughter unit works. Although USDA-FSIS requirements are the same nationwide, some states and localities differ in their regulations, for