Basic Food Safety

This page corresponds to Training Video 2 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 2: Basic Food Safety.

Supplemental Cooling Information

Appendix_B_Compliance_Guidelines

Appendix_B_Stabilization_Option_2

Supplemental Lethality Information

Appendix_A_and_Compliance_Guidelines

Appendix_A_Guidance_on_Relative_Humidity_95-033F1

Appendix_A_Humidity_Table1

Lethality_of_Commercial_Jerky_Manufacturing_Processes1

RTE_Poultry_Tables1

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) or Sarah Wells at .(JavaScript must be enabled to view this email address).