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Processed Meat & Poultry Validation Database– provided by Foundation of Meat & Poultry Research & Education
Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products
Processing Procedures: Dried Meats
Processing Inspectors’ Calculations Handbook
Table of Safe and Suitable Ingredients (Updated Oct. 28, 2020)
FSIS Directives
7,000 Series: Processed Products
University Resources