FAQ

• What is the difference between a Custom and Inspected slaughter facility?
• How often are inspectors in an inspected slaughter/processing facility?
• What is HACCP?

  HACCP (Hazzard Analysis Critical Control Points) is a plant's food safety plan to ensure safe non-adulterated food is produced and introduced into commerce for human consumption.

• Can I sell my farm-raised beef to individuals and retail stores?
• Can I sell my farm-raised poultry/rabbits that I have slaughtered?
• Can I make meat products in my home to sell to individuals and retail stores?