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Two types of processing: Mobile Poultry Processing Unit (MPPU) and future small scale Poultry Processing Facility under USDA inspection


Mobile poultry butchery services are performed humanely, on site, using state of the art equipment and food safety procedures.
At Fournier Foods, we help farmers to provide high quality, safe poultry products at reasonable costs to the plates of their local customers. Our Mobile Poultry Processing Unit (MPPU) is designed to meet farmers where they raise their poultry—minimizing precious time farmers spend away from the farm for the daunting task of poultry processing themselves. State of the art equipment and rigorous training provides farmers a processing service second to none. We will service backyard and small farms handling approximately 75 chickens or 30 turkeys per day. No location is too remote with our generator-powered MPPU for custom butchery. All that is required is a potable water supply. 


Future small scale poultry processing facility under USDA inspection.

What's in the Future?
Fournier Foods
understands the need for farmers to expand and grow their poultry business. Here at Fournier Foods we have developed a HACCP (Hazard Analysis & Critical Control Points) plan and SOP's (Standardized Operating Procedures) for the proper and safe way to process poultry for local consumer consumption. This is the structured procedure’s for a USDA inspection approval. Opening a wider market, reaching consumers across state lines, in farm stands, supermarkets and restaurants.

Fournier Foods recognizes a growing need for poultry raised locally, humanely, and without antibiotics on farms with sound environmental sustainability practices. In order to meet that growing demand, local farmers must move beyond custom butchery practices towards a USDA processing center. Fournier Foods is working to meet that need, and satisfying the demand with a proposed state of the art poultry processing service offered to our local farmer's. Our goal is that the processing plant will offer a USDA approved butchery, some marketing and distribution service's with a maximum capacity of processing 2000 chickens per day.

Increasing the availability of organic, free range and antibiotic free products is the cornerstone of creating a sustainable growing environment, economy and community for generations to follow.


Blogs from Steve Normanton Grass-Fed Beef 

"Bringing Home the Pork"
September 15, 2013 by Steve Normanton

Left to right: Craig Fournier, Chelsea Kruse, Beth Hodge, Jeanne Shaheen, Steve Normanton, Kate Snyder

I did not even wear a coat and tie to my own wedding, but I had to wear one last week when Craig and I traveled to Washington DC as part of a New England Farmers Union delegation. Along with other members of the National Farmers Union, we were there to lobby our region’s representatives in the House and the Senate, to work on getting a new Farm Bill passed and not to just extend the old one for another year. Extending the old Farm Bill would jeopardize some of the programs that support our farmers the most in New England. The Beginning Farmer and Rancher Program, the Farmers Market Promotion Program and the National Organic Certification Cost-Share Program would fall by the wayside due to lack of funding as a result of their expired baselines.

We also brought attention to some of the sticking points in the FDA’s recommended Food Safety Modernization Act that would have a catastrophic financial impact on small farmers all over New England. On Tuesday, NFU presented Rep. Annie Kuster (NH) with a Golden Triangle Award, the organization’s highest legislative honor. This annual award is presented to members of Congress who have demonstrated leadership and who support policies that benefit America’s family farmers, ranchers, fishermen and rural communities. Finally, we briefed both House and Senate New England representatives about the increased livestock and aquaculture production in our region, and we highlighted some of challenges we are facing due to lack of infrastructure, lack of skills and training.

It was a busy week and a great opportunity to learn more about the ins and outs of policy making, but I was really happy to get back to the farm and “slip into something more comfortable”!

"A Visit from Big Brother"
July 2, 2013 by Omar Khudari

Another first for us this month was a visit from the USDA Food Safety Inspection Service. Small producer-growers like us are not required to have a government inspector present when we process chicken. However, we ARE required to abide by all the food safety requirements of the law–and the government can theoretically drop in whenever they want to see if we are doing it right. Normally for an operation as small as we are, that theoretical possibility is remote. However, mobile processing units like ours have been popping up around the country, and the USDA is curious and concerned to learn more about them. For our part, we have been bragging about our training, our planning, our testing, and our documentation. So the USDA decided to see how we like the taste of a little scrutiny.

Craig was understandably nervous about the visit—as was our food safety consultant Ellen Weist (herself an ex-military meat inspector). Those USDA guys don’t smile or chat very much. But we did get a one-word report card before they left: “Phenomenal.” Afterward, Craig had to sit down, and we made him breathe into a paper bag.