Jerky under the US FDA food code
Producing meat or poultry jerky is considered as a “Specialized Process” that requires a pre-approved HACCP plan. There are safety concerns as follows:
- destruction of meat or poultry pathogens in the process
- room temperature storage or refrigerated storage over 7 days
- vacuum packaging
- curing salts use
Q: Can I make Jerky that does not require HACCP? A: This is debatable. The lower three bullet points above all require HACCP as designated in the Food Code (3-502.11). Could an operator dry jerky and freeze it? The food code does not specifically address drying meats as a Specialized Process in 3-502.11. Some regulators view “drying meats” as a specialized process no matter what. The main concern they would have is the drying process chosen safe with regard to the first bullet point above. Will the drying process demonstrate a 5 log reduction of E. coli O157:H7? For this reason HACCP is require that contains scientific validation that the plan is safe.