HACCP

Webinar: Deregulation for Small Meat Processors

A Niche Meat Processor Assistance Network webinar.    Date: August 24, 2023 Duration: 120 minutes   Are you interested in learning more about what deregulation could look like in the niche meat industry? Please enjoy this lively discussion between Denise Perry, PhD and meat processing operations expert, and David Zarling of NMPAN where they facilitate a

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Newsletter: Ongoing Affiliate Training

HACCP and Meat Cutting Courses eHACCP.org is also offering online accredited HACCP courses. Check out their offerings here. HACCP Consulting Group offers virtual basic HACCP courses, including some in Spanish. See their upcoming courses here. Upcoming HCG Courses: Basic HACCP January 25-26, 2024; Virtual in Spanish February 27-28, Virtual FSPCA Preventative Controls and HACCP January 23-25, 2024; Virtual Next

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NMPAN Comments on FSIS Draft Validation Guidelines

What’s Going On With Validation? UPDATE: USDA hearings on validation In June 2010, USDA held two public meetings on the HACCP Draft Validation Guidance (transcripts can be found on the FSIS Validation webpage. The hearings followed the release of a Validation Fact Sheet. The fact sheet and hearings indicated that public concern about this issue

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Open-Sourced HACCP: Making Cured Meats Production More Accessible

  A Niche Meat Processor Assistance Network webinar                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. Overview: Many small-scale

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Jerky

  If you are interested in preparing jerky in your processing facility, you will need to demonstrate lethality in your jerky-making process. Typically this means cooking under controlled humidity per Appendix A, and then drying. This AskFSIS question addresses this: http://askfsis.custhelp.com/app/answers/detail/a_id/902/ A few words of advice on jerky making from our listserv: “A real smokehouse

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Food Safety / HACCP

<< Back What’s on this page? HACCP stands for “Hazard Analysis and Critical Control Point.” A hazard analysis is the process used to determine the food safety hazards reasonably likely to occur in the production process. This also identifies the preventive measures, or “critical control points,” that the establishment can use to control those hazards.

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