We’re taking a summer break from NMPAN webinars, but we’ve got several great topics lined up for the fall including: lessons learned from NC Choices'...>Read More
Processors who make small batches of sausage for independent meat producers often use commercial, pre-blended mixes. Mixing a producer's own specialty...>Read More
Planning a meat processing business? These tools can help.Every business needs a plan, whether you're just getting started or changing course after many...>Read More
Plant Operations- Inspection, HACCP, Rules & Regulations Labels and CertificationsFSIS >Read More
There are basically four types of inspection a meat processor can operate under:
The United States Department of Agriculture's Food Safety and Inspection...>Read More
We strongly encourage you check with your food safety inspection agency and local building authorities before beginning any construction.Building a meat...>Read More
USDA's Food Safety and Inspection Service finalized new rules last year about nutritional labeling of meat and poultry products. The new rules are effective...>Read More
Mobile slaughter/processing units have been getting attention in recent years as a potentially expedient way to bring access to inspected processing to a...>Read More
Cut to the INDEX
Brigid A. McCrea is a native of California and grew up in both Los Angeles and Silicon Valley. She was introduced to farming through her local 4-H club and...
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