New Plant Orientation: Safe and Easy - English/Spanish/Navajo

Understanding and implementing regulations for the production of safe and wholesome meat products can be challenging. The United States Department of Agriculture's Food Safety Inspection Service (USDA/FSIS) in partnership with New Mexico State University and the New Mexico Livestock Board, created this video to help new and existing meat processing plants reach this goal. In this video, plant owners will get an overview of the plant inspection process and learn about two methods designed to reduce pathogens. They will see how to implement Sanitation Standard Operating Procedures (SSOP) and individualized Hazard Analysis and Critical Control Points (HACCP) plans. HACCPs and SSOPs were developed by USDA/FSIS and are supported both on national and state levels. By following these procedures faithfully, meat processors can reach their goal of producing safe, unadulterated meat that will be both profitable and healthy.

Understanding and implementing regulations for the production of safe and wholesome meat products can be challenging. The Unites States Department of Agriculture's Food Safety Inspection Service (USDA/FSIS) in partnership with New Mexico State University and the New Mexico Livestock Board, created this video to help new and existing meat processing plants reach this goal. In this video, plant owners will get an overview of the plant inspection process and learn about two methods designed to reduce pathogens. They will see how to implement Sanitation Standard Operating Procedures (SSOP) and individualized Hazard Analysis and Critical Control Points (HACCP) plans. HACCPs and SSOPs were developed by USDA/FSIS and are supported both on national and state levels. By following these procedures faithfully, meat processors can reach their goal of producing safe, unadulterated meat that will be both profitable and healthy.

Understanding and implementing regulations for the production of safe and wholesome meat products can be challenging. The United States Department of Agriculture's Food Safety Inspection Service (USDA/FSIS) in partnership with New Mexico State University and the New Mexico Livestock Board, created this video to help new and existing meat processing plants reach this goal. In this video, plant owners will get an overview of the plant inspection process and learn about two methods designed to reduce pathogens. They will see how to Implement Sanitation Standard Operating Procedures (SSOP) and individualized Hazard Analysis and Critical Control Points (HACCP) plans. HACCPs and SSOPs were developed by USDA/FSIS and are supported both on national and state levels. By following these procedures faithfully, meat processors can reach their goal of producing safe, unadulterated meat that will be both profitable and healthy.