Processed and Cured Meats

Quick Links

Processed Meat & Poultry Validation Database– provided by Foundation of Meat & Poultry Research & Education

Understanding Processed Meat

Good Manufacturing Practices for Fermented Dry & Semi-Dry Sausage Products

FSIS Guidelines

FSIS-GD-2023-002 Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline (May 5, 2023)

FSIS Directives

7,000 Series: Processed Products

7530.1 Handling a Process Deviation or Abnormal Container Thermally Processed, Commercially Sterile Canned Product (Sept. 27, 2018)

7620.3 Processing Inspectors’ Calculations Handbook (July 30, 1995)


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Bryan, TX 77808
Telephone: 979-846-9011
Fax: 979-846-8198

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