Safe Production of Fermented Products

Keeping your fermented meat safe from pathogens when cooking and cooling for storage.

Proper methods of cooking and cooling of fermented products are important to reduce the risk of pathogens like Staphylococcus aureus and Salmonella spp. Follow the guidelines in this video from the American Association of Meat Processors (AAMP). It includes important instructions and safeguards specific to fermented products as you prepare them for sale and safe storage. For more information visit https://www.fsis.usda.gov/guidelines/2023-0002. For support, visit https://www.aamp.com/.