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.
Date posted/updated: April 2010
The manual has nine parts:
1. MSU Model HACCP plan, SSOPs, and SOPs
2. Costs to build and operate an MSU (pending*)
3. State and local government regulations that may apply to an MSU
4. Food Safety Assessments: what they are & how to prepare
5. Humane Handling and MSUs
6. Food Defense Plans for an MSU
7. Model MSU Design
8. MSU Equipment and where to find it (pending*)
9. Product Labeling
*NOTE: Parts 2 and 8 will be added soon; to receive notice when they are posted, please visit the NMPAN website to join the NMPAN email list.
Download the whole manual (69 pages, 1.12MB) here: NMPAN Mobile Slaughter Unit Manual
We also strongly suggest you visit the following pages before taking any step to build an MSU:
- How to apply for a USDA grant of inspection
- Videos showing how an MSU works
- MSU case studies (red meat and poultry)
Lead authors:
- Lauren Gwin, Oregon State University/Niche Meat Processor Assistance Network Co-coordinator
- Chris Benedict, Washington State University/NMPAN WA State Affiliate
