Processed & 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 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

Restricted Ingredient Calculations: A Helpful Tool for Meat Processors in the Development of Processed Meats by the University of Wisconsin-Madison