IEH Academy

IEH Academy Webinar

Changes in USDA Meat Temperature Regulations

Dr. Gene Bartholomew hosted a live webinar to interpret lengthy USDA guidelines and better understand how to ensure the safety and quality of meat and poultry products.

Webinar Recording

Webinar Description

Meat and poultry producers must ensure that fully cooked, ready-to-eat (RTE) products are free of pathogens, as these products may be consumed right out of the package without further heat treatment. One of the biggest challenges many producers face is the inclusion of humidity during cooking as Salmonella can survive heat treatment under dry conditions. Food producers need to adhere to additional USDA guidelines for cook schedules based on fat levels and chilling practices following cooking. This webinar will help you interpret USDA guidelines and better understand how to ensure the safety and quality of your RTE meat and poultry products.

Who Should Attend

HACCP or food safety plan coordinators, cooking supervisors, product R&D teams, production supervisors, heating equipment manufacturers.

Topics Covered

  • A brief history of cooking and chilling determinations within USDA and establishment of Appendix A and B guidelines
  • The focus on Salmonella lethality
  • Original and revised time/temperature tables for lethality and why we worry about humidity
  • Other cooking control options
  • A brief discussion of revisions to Appendix B – product stabilization or chilling

Webinar Length

45 minutes

Meet the Instructor

Dr. Gene Bartholomew

 

Let's get in touch

Have questions? Our team is here to help. Also available is IEH customer service at (206)522-5432 or iehacademy@iehinc.com.
By filling out this information, you are adhering to our privacy policy.