PROCESSING
Before poultry products can be sold they typically have to be processed. The rules and regulations, when they exist, can vary depending on the product being produced. For meat and eggs, food safety is an important consideration for product processing and storage.
It is important to remember that poultry meat and eggs are food products derived from live animals. As a result, bacterial contamination is common.The aim of those involved in animal agriculture is to keep the level of contamination as low as biologically possible so that a safe, nutritious food product is produced.
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CHICKEN - EGGS
Proper handling of eggs: From hen to consumption (Virginia Tech)
Farm made: A guide to on-farm processing for organic producers (includes a chapter on table eggs) - The Kerr Center for Sustainable Agriculture
Egg cleaning procedures for the backyard flock (University of Nebraska)
Small-scale egg handling - ATTRA
CUSTOM PROCESSING IN KENTUCKY
Mobile Processing Unit (Kentucky State University)
You-tube video - Kentucky mobile poultry processing facility
You-tube video - NESFI poultry processing unit
SS Enterprise (Certified Organic)
Central Kentucky Custom Meats - Liberty, KY 606-787-4851
See also Rules and Regulations
POULTRY - MEAT
Niche Meat Processor Assistance Network - An eXtension website designed to help very small to mid-sized meat (and poultry) processors strengthen and expand. Contains online and in-person resources and information.
Masters thesis final report - Mobile processing: Appropriate technology for pastured poultry producers (Sarah Stokes, University of Montana)
Ergonomic training for the poultry industry (University of Kentucky)
Transporting poultry in a humane manner (Virginia Tech)
The color of meat and poultry (USDA / FSIS)
Water in meat and poultry (USDA / FSIS)
Home processing of poultry (Oklahoma State University)
Processing farm-raised poultry (Kansas State University)
Avoiding residues in small poultry and game bird flocks (Oregon State University)
Grower guidelines for poultry and fowl processing (North Carolina State University)
State HACCP contacts and Coordinators
Small and Very small plant outreach (USDA/FSIS)
Small Plant News - newsletter
Regulatory education meetings and events
'How to' workshops for small and very small plants (USDA/FSIS)
Transporting poultry in a humane manner (Virginia Tech)
Understanding poultry exemptions (eXtension)
How to raise heritage turkeys on pasture: Processing and marketing regulations (American Livestock Breeds Conservancy)
Organic meat & poultry processing basics (Minnesota Department of Agriculture)
WATERFOWL - MEAT
WATERFOWL - FEATHERS AND DOWN
DISCLAIMER: References to commercial products or services provided via this Web site are intended for informational and educational purposes only, and do not necessarily reflect the views or opinions of the Department of Animal and Food Sciences, University of Kentucky Extension, or the University of Kentucky as a whole.
