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