Abstract
Selling meat products successfully involves complying with regulations, particularly surviving a Food Safety Inspection Service (FSIS) inspection of your facility s slaughter and processing stages. Learn a little of the legal history driving current policy and how to navigate the application process in this six-page bulletin. Along with noting available onsite exemptions, it provides a workflow for preparing an application by discussing necessary actions like developing a Hazard Analysis Critical Control Point (HACCP) food-safety plan and writing and documenting Sanitation Standard Operating Procedures (SSOPs) to streamline the process. A copious number of helpful links provides access to the forms and other information to further help you get started.