Date: April 23, 2015 (note: new date)
Time: 10 am PST / 1pm EST for one hour
To attend: Go to https://connect.extension.iastate.edu/nichemeat 5-10 minutes before start time and log in as a guest.
All NMPAN webinars are free and open to the public.
Many small-scale inspected facilities, retail butcher shops and restaurants would like to make dry-cured and fermented products in house. This can be difficult to do from three perspectives: 1) to produce a quality product, 2) to produce a safe product, and 3) to meet the regulatory requirements.
In this webinar, we will describe the challenges that most facilities face in starting a dry-cured product line and how they might be overcome. We’ll also share a new and novel resource for dry-cured HACCP: Underground Meats' open-sourced HACCP.
Speakers: Underground Meats and USDA's Food Safety Inspection Service.
For more information: email Kathryn Quanbeck, NMPAN Program Manager: kathryn.quanbeck[at]oregonstate[dot]edu.
How to join NMPAN: go to the Niche Meat Processor Assistance Network website, type your email address into the box on the right, and click "subscribe."