Validation of Dried and Fermented Meats

October 22, 2015 Print Friendly and PDF

Validation of Dried and Fermented Meats: Tools for Small Processors

A Niche Meat Processor Assistance Network webinar, presented in collaboration with USDA's Food Safety and Inspection Service.

Date: September 30, 2015

Duration: 90 minutes

Niche Meat Processor Assistance Network logo

Overview:  

Specialty fermented and dried meat products, from jerky to biltong, are growing in popularity, and an increasing number of small meat processors are making these products for their own sales or on a co-packing basis. HACCP regulations require these processors to use "validated" processes -- that is, processes scientifically proven to kill dangerous pathogens. That kind of scientific support can be hard to track down. 

On this webinar, we learned about tools that small processors can use to assure their products are safe and in compliance with regulations. This webinar was an online version of a recent symposium by these speakers at the 2015 International Association for Food Protection Conference in Portland, Oregon.

Speakers: Meryl Silverman, USDA-FSIS; Mohammad Koohmaraie, IEH Laboratories & Consulting Group; and Barbara Ingham, University of Wisconsin-Madison.

All NMPAN webinars are open to the public and free of charge. To learn about upcoming webinars and view recorded sessions, visit the NMPAN Webinars page.

 

Click here to View the Webinar Presentation Slides

 

Looking for more information on validation?  Check out this Validation Training presentation by FSIS available on YouTube here.  

 

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.