Date: April 21, 2015
Time: 10 am PST / 1pm EST for one hour
All NMPAN webinars are free and open to the public.
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.