Replaces: FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments, 2012 This guidance provides information to help very small meat and …

2016年11月3日 · Jerky and Food Safety. When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, …

jerky producers need to ensure the growth of toxigenic microorganisms, such as . Staphylococcus aureus, is controlled during the process and prevented during the distribution and storage of …

FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)

Examples of jerky standards are products that have a moisture to protein ratio of 0.75:1 or less, they may be cured or uncured, and sodium nitrite is not required. Establishments should …

The internal temperature of jerky slices was similar to the smokehouse temperature after three hours of drying (Fig. 1). Calicioglu and co-workers (2003b) reported that the internal …

6 天之前 · For example, and establishment may prepare fully cooked hot dogs (RTE), lunch meat (RTE) and beef jerky (RTE). Users can contact the individual establishment for product …

2024年8月30日 · The beef jerky and bacon jerky products were produced on various dates between Jan. 19, 2024-Aug. 21, 2024. The products were produced without the benefit of …

2016年3月4日 · Sanitation Performance Standards Compliance Guide Introduction Introduction. On October 20, 1999, the Food Safety Inspection Service (FSIS) published a final rulemaking …

2 3 4 6 Prior to developing the HACCPplan, please read the FSIS At EXAMPLE PRODUCT DESCRIPTION Process Type and Product Name: Fully Cooked —Not Shelf Stable Roast Beef