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