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  • Turkey Sector: Background Statistics | Economic Research . . .
    Data are reported annually in the USDA, National Agricultural Statistics Service (NASS) Poultry-Production and Value report U S turkey meat production (ready-to-cook weight): 2019: 5 82 billion pounds; 2020: 5 74 billion pounds; 2021: 5 56 billion pounds; 2022: 5 22 billion pounds; 2023: 5 46 billion pounds
  • In Response to Lawsuit, EPA Agrees to Timeline for First . . .
    An October 2018 report from the Environmental Integrity Project and Earthjustice, “Water Pollution from Slaughterhouses,” reviewed the records of 98 meat and poultry processing plants across the United States and found that the median facility released an average of 331 pounds of total nitrogen per day, about as much as the amount contained
  • Meat Inspection and Grading | Oklahoma State University
    First, the Federal Meat and Poultry Inspection Program is administered by the U S Department of Agriculture’s Food Safety and Inspection Service (FSIS) The organizational structure of FSIS consists of a slaughter inspection division, a processed meat inspection division, a technical services, and a compliance and evaluation staff
  • After ICE Raids, a Reckoning in Mississippi’s Chicken Country
    The Koch Foods chicken processing plant in Morton, Miss , was targeted by Immigrations and Customs Enforcement nearly all-white work force in Mississippi’s poultry industry, or the civil
  • Bird flu outbreak in the US. What to know | AP News
    The largest producer of fresh eggs in the United States said Tuesday, April 2, 2024 that it has stopped production at a Texas plant after bird flu was found in chickens there Cal-Maine Foods, Inc said in a statement that approximately 1 6 million laying hens and 337,000 pullets, about 3 6% of its total flock, were destroyed after the
  • Fully Cooked, Not Shelf Stable - e HACCP
    The United States Department of Agriculture (USDA) published a final rule in July 1996 mandating that HACCP be implemented as the system of process control in all USDA inspected meat and poultry plants As part of its effort to assist establishments in the preparation of plant-specific HACCP plans, FSIS
  • Guidebook For The Preparation Of HACCP Plans
    C-3 sanitation, quality control, and engineering, as well as employees directly involved in daily processing activities There is no magic number of employees needed to write a HACCP plan





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