Venison processing can be very profitable if you manage it correctly. Before the start of each venison season it is appropriate to review your procedures and pricing from the previous year and determine if there are any changes that you need to make.

What you are looking for are places in your process flow where product stays in one place and continuously slows down the whole line.

Learn measures meat and poultry plants can take towards allergen control in the three key areas identified by FSIS.

How is it possible for one person or a small group of people to stay current? While it is not an impossible task, it is certainly not an easy one.

December is typically a very busy month so set aside some time in the first two weeks of January to plan for 2016.

Fall and winter are particularly busy times for many small meat processors who process venison.

In 1998 the National Advisory Committee on Microbiological Criteria for Foods defined a CCP as “a step at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce it to an acceptable level.”

Since 2010 FSIS has been discussing the need for improved HACCP System Validation, and the agency has published considerable information on the topic.

Fresh sausages are one of the most popular types of processed meat.