Open-Sourced HACCP: Making Cured Meats Production More Accessible

Open-Sourced HACCP: Making Cured Meats Production More Accessible

Niche Meat Processor Assistance Network webinar               

Date: April 21, 2015

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 inspected facilities, retail butcher shops and restaurants would like to make dry-cured and fermented products in house.  This can be difficult to do from three perspectives: 1)  to produce a quality product, 2) to produce a safe product, and 3) to meet the regulatory requirements.  

In this webinar, we will describe the challenges that most facilities face in starting a dry-cured product line and how they might be overcome. We’ll also share a new and novel resource for dry-cured HACCP: Underground Meats' open-sourced HACCP.  

Speakers: Underground Meats and USDA's Food Safety Inspection Service.

For more information: email Kathryn Quanbeck, NMPAN Program Manager: kathryn.quanbeck[at]oregonstate[dot]edu. 

How to join NMPAN: go to the Niche Meat Processor Assistance Network website, type your email address into the box on the right, and click "subscribe."

Created by Kathryn Quanbeck

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