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MSU Extension Meat Processing Variance Training

  • What is the Food Code?
  • Basic Food Safety
  • Impacts of Unsafe Food Production
  • Acronyms & Prerequisite Programs
  • HACCP Principles 1-7
  • MDARD Application & Forms
  • Making a Wet Bulb
  • Proper Amount of Nitrite
  • Extending the Shelf Life
  • Jerky References
  • USDA Compliance
  • Reduced Oxygen Packaging
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  • What is the Food Code?
  • Basic Food Safety
  • Impacts of Unsafe Food Production
  • Acronyms & Prerequisite Programs
  • HACCP Principles 1-7
  • MDARD Application & Forms
  • Making a Wet Bulb
  • Proper Amount of Nitrite
  • Extending the Shelf Life
  • Jerky References
  • USDA Compliance
  • Reduced Oxygen Packaging
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MSU Extension Meat Processing Variance Training

  • Home
  • College of Agriculture & Natural Resources

  • What is the Food Code?
  • Basic Food Safety
  • Impacts of Unsafe Food Production
  • Acronyms & Prerequisite Programs
  • HACCP Principles 1-7
  • MDARD Application & Forms
  • Making a Wet Bulb
  • Proper Amount of Nitrite
  • Extending the Shelf Life
  • Jerky References
  • USDA Compliance
  • Reduced Oxygen Packaging