Jerky References

This page corresponds to MSU Extension’s 12-video Specialized Meat Processing Variance Training series. Below you will find supplemental information that will help you understand and complete the training.

Supplemental Information

HACCP-101.pdf

Heat_Treatment.pdf

Jerky_Process_High_temp_cook-drying.pdf

Compliance-Guideline-Jerky-2014.pdf

Heat Treated, Self-Stable Jerky Center for Meat Process

1_-_Check_List_Heat_Treated_Shelf_Stable.pdf

2_-_Heat_Treated_Product_Description.pdf

3_-_Heat_Treated_Flow_Diagram.pdf

4_-_Heat_Treated_Hazard_Analysis.doc

5_-_Heat_Treated_HACCP_Plan_Update_of_012411.doc

6_-_SOP_for_Tempering.pdf

7_-_Ecoli_Testing_Labs_Jan2011_2.pdf

8_-_Degree-Hour_Scientific_Supporting_Documentation.pdf

9_-_Critical_Limit_Summary_for_RTE_Product_Shelf-Stability.pdf

Heat_Treated_Shelf_Stable_Model_-_Full_Plan.pdf

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).