MSU Extension Meat Processing Variance Training

Appendix A Cooking & Temperature Shortcut Understanding

DOWNLOAD FILE

March 17, 2020

Table detailing different methods of cooking and how to achieve safe temperatures.

DOWNLOAD FILE

You Might Also Be Interested In

Processed Meat Training
HACCP Overview for Employees in Meat and Poultry Establishments
TIME-TEMPERATURE TABLES FOR COOKING READY-TO-EAT POULTRY PRODUCTS

Published on March 18, 2020
Lethality of Commercial Beef Jerky Manufacturing Processes

Published on March 18, 2020
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
Appendix A Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products

Published on March 17, 2020

Accessibility Questions:

For questions about accessibility and/or if you need additional accommodations for a specific document, please send an email to ANR Communications & Marketing at anrcommunications@anr.msu.edu.

Tag List

meat processing variance training

Appendix A Cooking & Temperature Shortcut Understanding

You Might Also Be Interested In

Processed Meat Training

HACCP Overview for Employees in Meat and Poultry Establishments

TIME-TEMPERATURE TABLES FOR COOKING READY-TO-EAT POULTRY PRODUCTS

Lethality of Commercial Beef Jerky Manufacturing Processes

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

Appendix A Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products

Accessibility Questions:

MSU Extension Meat Processing Variance Training