Validation of Dried and Fermented Meats: Tools for Small Processors
Date: September 30, 2015
Duration: 90 minutes
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.