USDA Compliance

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.

1_-_Escherichia_coli

2_-_HACCP

3_-_Inspection_Requirements

4_-_Labeling

5_-_Listeria_monocytogenes

6_-_Microbiological_Test_Methods_and_Laboratories

7_-_Ready_to_Eat_Products

8_-_Salmonella

9_-_Sanitation_Performance_Standards

10_-_Additional_Resources

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).