Dr. Brian Nummer PhD


Page: Meats


Bacon | Jerky | Cured-fermented-dried | Cured meats | Peking Duck | Dry aging | Meat glue | Vegetable meat cure | more

Meat and poultry processing is almost always considered a specialized process under section 3-502.11 of the model FDA Food Code.  This essentially means that any process would require a pre-approved HACCP program.  Click the links above for detailed information on these processes.

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