Impacts of Unsafe Food Production

This page corresponds to Training Video 3 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 3: Impacts of Unsafe Food Production.

Supplmental Information

Bad_Bug_Book

Critical_Limit_Summary_for_RTE_Product_Shelf-Stability1

FDA_Seafood_HACCP_Appendix_4_Bacterial_Growth_and_Inactivation1

Processing_Inspectors_Calculation_Handbook_USDA_FSIS_Directive_7620-31

Safe_Practices_for_Food_Processes_Chpt._3_Factors_that_Influence_Microbial_Growth

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).