1. Please help me understand the costs associated with building a small processing facility versus a mobile processing unit. From the research I have done, the costs for a MPU run around $200,000 whereas a permanent facility costs upwards of $1,000,000. Published: October 19, 2009
2. What are the nine states that have Talmadge-Aiken plants? Published: October 07, 2009
3. What is the rough estimate of capital expenditures needed to build a small/medium-scale slaughterhouse (equipment, machinery, tools, and building costs, not variable costs, or land costs)? Published: August 20, 2009
4. I am looking for supporting documentation to be able to hold raw meat products at or below 50F for up to 10 hours. Published: August 18, 2009
5. Does a HACCP Plan have to have a CCP? Published: August 01, 2009
6. When a facility has applied for USDA inspection and been granted and does not use the facility immediately for meat products but instead make nonusda products, will it be penalised? Published: July 17, 2009
7. I am looking for any existing examples of mobile seafood processing plants - specifically shellfish, to begin with. I have not been able to find any examples. Fish processing plants are likely to have similar regulations, however, so I am interested in those too. I am further looking for helpful resources on developing a plant. Published: July 06, 2009
8. What type of certifications are needed by a contractor for the cleaning of a meat processing plant? Published: June 12, 2009
9. Are prions in animal wastes destroyed at temperatures of 1,700F? Published: June 03, 2009
10. Are there grant and/or loan programs available for the small business niche meat processor? Published: May 27, 2009
11. I have a very small USDA approved slaughter plant. In my federal grant of inspection, custom-exempt slaughter is also approved. Do I also need state approval, or can I perform custom exempt slaughter under the federal grant? Published: May 21, 2009
12. How much dry ice is required to ship meat 2 day service? Can gel freezer packs be used to keep meat frozen? The weight of the meat would range from 5 lbs. to 20 lbs. Is there a better styrofoam container to ship with than others? Published: May 05, 2009
13. We are attempting to raise chickens for eggs on our pasture. We have 5 acres with horses on it now. We built an elevated coop for the chickens with a caged bottom on it so they can get out for some fresh air. At what age are the chicks old enough to fend for themselves, so we can let them out to start free ranging? We are a little nervous about this since we have hawks, owls, coyotes, etc. Published: April 28, 2009
14. How do you contact the USDA to get plant approval? Published: April 20, 2009
15. How much does the inspector cost? Published: April 20, 2009
16. How do I insert an active Web page link into an FAQ? Published: April 20, 2009
17. I operate a meat processing business in Oregon. My workman's compensation insurance provider has all 10 of my employees classified under 2089, "packing houses--all operations," at a rate of $11.06 per hundred. I have a mobile slaughter truck with 2 employees and a part-time butcher that would likely be correctly classified however, the rest of my employees are retail. Can you help clarify classifications and rates for our type of business? Published: April 09, 2009
18. Are there differences in perceived flavor and quality of frozen vs. fresh meat? Published: April 04, 2009
19. How does changing the atmosphere in a package affect the storage of meat? Published: April 04, 2009
20. I need a label for selling meat – what is it, how do I make it, who approves it and when? Published: March 30, 2009
21. If I have my livestock processed in a state-inspected facility then does the state have to approve my label? Published: March 30, 2009
22. How do I go about writing HACCP plans for the items I will be producing? Published: March 29, 2009
23. Who pays for a meat plant to become certified organic? Published: March 29, 2009
24. Do mobile poultry processing facilities require state or federal inspection in order to sell whole chickens to my neighbors? Published: March 29, 2009
25. What is a food defense plan and how do I write one for my meat processing plant? Published: March 29, 2009
26. What does organic certification cost for a meat processor? Published: March 29, 2009
27. Can I process both organic and non-organic product in my facility? Published: March 29, 2009
28. How much hamburger should I get from one beef animal? Published: March 29, 2009
29. Can state-inspected livestock products only be sold in the state where they are processed even if my farm is in another state? Published: March 29, 2009
30. I want to obtain USDA inspection for my meat plant. What do I need to do to get started? Published: March 29, 2009

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