Been tring to determine the food safety rules on jerky. to cure or not to cure, where can I get jerky tested for moisture
they have some interesting articles on their web, but does anyone have the rules of the trade they can share?
Original Post
Replies sorted oldest to newest
Are you thinking of selling just within your state or possibly selling interstate? For in-state, contact your state's department of agriculture. Also, the local extension office will have all the regulations and food safety information needed.
If you are planning to sell interstate, then you need to contact the USDA directly.
If you are planning to sell interstate, then you need to contact the USDA directly.
Here's a few links applicable to my state:
http://agr.wa.gov/FoodAnimal/FoodProcessors/docs/FPLice...pplicationSept02.pdf
http://agr.wa.gov/FoodAnimal/FoodProcessors/LicenseHandbook.htm#Handbook
Here are a few links to other sources:
http://www.fsis.usda.gov/PDF/Compliance_Guideline_Jerky.pdf
http://www.foodsafety.gov/~fsg/fsghaccp.html
http://www.fsis.usda.gov/Science/hazard_analysis_&_path..._reduction/index.asp
http://vm.cfsan.fda.gov/~lrd/haccp.html
http://www.fsis.usda.gov/Food_Safety_Education/index.asp
http://www.fsis.usda.gov/OPPDE/nis/outreach/models/HACCP-1.pdf
http://agr.wa.gov/FoodAnimal/FoodProcessors/docs/FPLice...pplicationSept02.pdf
http://agr.wa.gov/FoodAnimal/FoodProcessors/LicenseHandbook.htm#Handbook
Here are a few links to other sources:
http://www.fsis.usda.gov/PDF/Compliance_Guideline_Jerky.pdf
http://www.foodsafety.gov/~fsg/fsghaccp.html
http://www.fsis.usda.gov/Science/hazard_analysis_&_path..._reduction/index.asp
http://vm.cfsan.fda.gov/~lrd/haccp.html
http://www.fsis.usda.gov/Food_Safety_Education/index.asp
http://www.fsis.usda.gov/OPPDE/nis/outreach/models/HACCP-1.pdf