Acronyms and Prerequisite Programs

This page corresponds to Training Video 4 in MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete Training Video 4: Acronyms and Prerequisite Programs.

Supplemental Information

416.1_General_Rules

416.2_Establishment_Grounds_and_Facilities

416.3_Equipment_and_Utensils

416.4_Sanitary_Operations

416.5_Employee_Hygiene

416.6_Tagging_Insanitary_Equipment_Utensils_Rooms_or_Compartments

416.11_General_Rules

416.12_Development_of_Sanitation_SOPs

416.13_Implementation_of_SOPs

416.14_Maintenance_of_Sanitation_SOPs

416.15_Corrective_Actions

416.16_Recordkeeping_Requirements

416.17_Agency_Verification

Contact

For customer service or technical support questions when ordering the DVD or online video access, please contact shop.msu.edu customer support.

For questions about the variance, please contact the Michigan Department of Argriculture and Rural Develoment at 1-800-292-3939. You can also find more information about the meat variance at MDARD’s Meat Processing Regulations and Resources page.

For questions about the meat variance training series and how it can help you, please contact MSU Extension specialist Jeannine Schweihofer at .(JavaScript must be enabled to view this email address).