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
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Appendix B: Stabilization Option 2 Rapid Cooling Between 120°F and 80°F
Published on March 17, 2020
I am using Appendix B: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization) as my supporting document to meet 9 CFR 417.5(a)(2) for my critical limit (CL) at my critical control point (CCP) for cooling per my HACCP plan. -
Appendix B Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products
Published on March 17, 2020
Establishments producing ready-to-eat roast beef, cooked beef and corned beef products, fully cooked, partially cooked, and char-marked meat patties, are required by FSIS to meet the stabilization performance standards.
Supplemental Lethality Information
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Lethality of Commercial Beef Jerky Manufacturing Processes
Published on March 18, 2020
Lethality of commercial whole-muscle beef jerky manufacturing processes against salmonella serovars and escherichia coli O157:H7 . -
TIME-TEMPERATURE TABLES FOR COOKING READY-TO-EAT POULTRY PRODUCTS
Published on March 18, 2020
The 1999 FSIS final rule, Performance Standards for the Production of Certain Meat and Poultry Products, requires a 6.5 log10 relative reduction (6.5 log10 lethality) of Salmonella for cooked beef, roast beef and corned beef . -
Appendix A Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products
Published on March 17, 2020
Establishments producing ready-to-eat roast beef, cooked beef and corned beef products and certain ready-to-eat poultry products are required by FSIS to meet the lethality performance standards. -
Appendix A Cooking & Temperature Shortcut Understanding
Published on March 17, 2020
Table detailing different methods of cooking and how to achieve safe temperatures. -
Appendix A Guidance on Relative Humidity and Time/Temperature for Cooking/Heating and Applicability to Production of Other Ready-to-Eat Meat and Poultry Products
Published on March 17, 2020
The purpose of this FSIS Compliance Policy Guideline is to clarify how Appendix A, may be used to support validation of the cooking or heat treatment steps in an establishment's HACCP plan for ready-to-eat (RTE) meat and poultry products
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 grobbelj@msu.edu or Sarah Wells at wellssa1@msu.edu.
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