Does anyone have a SOP (Sanitary Operating Plan) they've either created or found that they wouldn't mind sharing either in public or private? I'm about through my fist batch of 25 Cornish X and I'm thinking I'd like to do more to sell as I seem to enjoy the raising and processing. Here in Texas, it turns out that small home/farm producers can be exempted from inspections if under a certain number are raised, processed and sold onsite by the owner. You have to fill out a form and also have a SOP on file. I found a sample online but want to see what HOME/SMALL processors might use as a SOP. Thanks, and I couldn't have done it nearly as easily without reading the forum.