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Mobile Poultry Processing Unit: Food and Farm Safety Management Guide

Consumer demand for poultry products in each region is represented by a four- level nested Constant Elasticity of Substitution (CES) demand system (see figure 1). At the bottom level, consumers choose among alternative sources of imported high-value poultry products or low-value poultry products, respectively. We have chosen to use an Armington specification due to the variation in unit value across exporters for a given importing region (see table 1). This price variation indicates there are some differences across countries in the specific types of high- or low-value products being traded. Thus, the low-value poultry being exported. | The Commonwealth of Massachusetts Executive Office of Health and Human Services Department of Public Health Bureau of Environmental Health Food Protection Program Mobile Poultry Processing Unit Food and Farm Safety Management Guide for Small-Scale Poultry Producers and Processors Using a Massachusetts-Inspected MPPU Adopted from the New England Small Farm Institute and the New Entry Sustainable Farming Project Formatted May 2011 by the Food Protection Program Bureau of Environmental Health Massachusetts Department of Public Health 1 Table of Content Preface.4 Chapter 1 - MPPU Safe Food-Handling Plan 1.0 - Introduction.5 1.1 - MPPU Processed Food Products.6 1.2 - MPPU Operation.7 1.3 - MPPU Food Production Process Flow Diagram.8 Chapter 2 - Good Manufacturing Practices 2.0 - Introduction.9 2.1 - Provide Training for Processing Personnel.9 2.2 - Establish Health and Hygiene Policies for Processing Personnel.9 2.3 - Create and Maintain a Clean Processing Environment.10 2.4 - Control Pests Inside and Outside.11 2.5 - Control Access.11 2.6 - Provide and Protect Potable Water.11 2.7 - Maintain and Securely Store Processing Equipment and Utensils.12 2.8 - Provide Secure Storage for Processing Supplies and Materials.12 2.9 - Manage Processing Wastes.12 Chapter 3 - Standard Operating Procedures 3.0 - Introduction.14 3.1 - SOP for Site Management and Pest Control.14 3.2 - SSOP for Personnel Health and Hygiene.14 3.3 - SSOP Pre-Operational Inspection and Sanitation Schedule.14 3.4 - SSOP Daily Operational Sanitation Maintenance.15 3.5 - SSOP for Chill Tank and Refrigeration Temperature Monitoring.15 3.6 - SSOP Post-Operational Sanitation Schedule.16 Chapter 4 - Hazard Analysis Critical Control Point Plan 4.0 - Introduction.17 4.1 - The Seven Steps of HACCP.17 4.2 - Hazard Analysis and Identification of Critical Control Points.19 4.3 - Identifying Critical Limits Monitoring and Corrective Actions.23 4.3 - Identifying Critical Limits Monitoring and Corrective Actions.26 4.4 - .