Mobile Poultry Processing Unit Farm and Food Safety Management Guide

Created with SARE support
Jennifer Hashley and Judith Gillan | 2012 | 37 pages

New Entry Sustainable Farming Project and the New England Small Farm Institute prepared this guide for small-scale poultry producers and processors using a Massachusetts-inspected mobile poultry processing unit or stationary on-farm facility. It includes information and sample documentation to help producer-processors with:

  • Good Manufacturing Practices (GMPs)
  • Standard Sanitation Operating Procedures (SSOPs)
  • Hazard Analysis Critical Control Points (HACCP)

The guide also includes practical resources and sample daily use report logs that producers can print off to use on processing day.

More poultry processing resources are available through New Entry, including guide books and online calculators for estimating the costs associated with poultry production and processing.

Want more information? See the related SARE grant:

This material is based upon work that is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture through the Sustainable Agriculture Research and Education (SARE) program. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.