For many years the USDA: Food Safety Inspection Service (FSIS) has had a website on the Internet. At one point in time the website had gotten very large and was difficult to navigate.

Small meat processors have the ability to produce products for local or regional markets that are unique in ethnicity, appearance, texture and flavor.

There are numerous ways for those in the meat business to increase summertime sales

The Global Food Safety Initiative (GFSI) is a non-profit foundation created under Belgian Law in May 2000. The Consumer Goods Forum is responsible for daily management of GFSI. The GFSI vision is “safe food for consumers everywhere.”

We are all used to putting labels on our products. All too often we think of a label solely as a way to convey to customers information about; the product name, product ingredients, nutritional information, net weight and your company name.

Summer is over and school has started. Each year with the start of school there is a flurry of school related activities such, as band competitions and football games. These extracurricular activities always have a portion of their expenses for which they must generate funds.

In recent months and years we all have seen the devastation a tsunami wave can have on an island. On June 16-18, I had the opportunity to attend the American Association of Meat Processors Annual Convention and Suppliers Exposition at the Peppermill Resort and Casino in Reno.

When manufacturing sausage products we essentially do four things; comminute meat (comminute is a fancy word for reduction in particle size i.e. grinding, flaking, dicing or chopping), season the product, manipulate proteins and shape the product.