Elizabeth (Liz) Boyle Kansas State University

Resources Authored

Factsheets

Introduction to HACCP for Meat and Poultry Processors

Publish Date: 06/03/2006

The Hazard Analysis Critical Control Point (HACCP) concept is a systematic, science based process control system for food safety. This concept forms the basic structure of a preventative system for the safe production of meat products. Note that the key to this system is that it is a preventative approach to producing the safest possible meat products for human consumption. This means that potential biological, physical or chemical food safety hazards, whether they naturally occur in food, are contributed by the environment, or are generated by a deviation in the production process, are prevented, eliminated or reduced to produce safe meat products.


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Resources Reviewed

Factsheets

Direct Marketing of Meat Products

Publish Date: 06/03/2006

So, you want to market meat products from the animals you produce directly to consumers? Great idea! This guideline provides information for producers and entrepreneurs who are attempting to direct market their products for the first time. In most cases, this is a completely new experience for most producers. It can be overwhelming if you do not take it one step at a time. To be successful in marketing your product directly to consumers, it is important that you understand a few issues prior to making a large monetary investment. In many cases, as you gather information on how to direct market your product, you may find that this endeavor requires more responsibility and/or effort than you had originally planned to commit. If that is the case, dont feel defeated. At least you explored the idea and put forth an effort to learn more about your industry.


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