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

  • Jerky Processing High Temperature Cook-Drying

    Published on April 27, 2020
    Validation of commercial processes for inactivation of Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes on the surface of whole-muscle turkey jerky.

  • Jerky Compliance Guidelines

    Published on April 27, 2020
    FSIS compliance guideline for meat and poultry jerky produced by small and very small establishments.

  • Generic HACCP Model for Heat Treated, Shelf Stable Meat and Poultry Products

    Published on April 27, 2020
    The Generic Models contain a description of the steps in preparing a HACCP plan and the thinking process used by a HACCP team in developing their plan. Two appendices are included.

  • Heat Treatment

    Published on April 27, 2020
    One of the most common CCP’s is the use of a heat treatment for products in the heattreated, shelf-stable; heat-treated, not shelf-stable; and not fully cooked, not shelf-stable categories.


For customer service or technical support questions when ordering the DVD or online video access, please contact customer support.

For questions about the variance, please contact the Michigan Department of Agriculture and Rural Development (MDARD) 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 or Sarah Wells at