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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
FSIS Directives
7,000 Series: Processed Products
6120.2 High Pressure Processing (HPP) and Inspection Program Personnel (IPP) Verification Responsibilities (May 23, 2012)
7530.1 Handling a Process Deviation or Abnormal Container Thermally Processed, Commercially Sterile Canned Product- Revision 4 ( Sept. 27, 2018)
7620.3 Processing Inspectors’ Calculations Handbook (July 30, 1995)
University Resources