Safe Product of Cured Products

Production concerns when cooking and cooling cured meat and steps to take to keep products safe.

Understanding cooking critical limits, proper come-up-time (CUT), relative humidity and cooling parameters is important to keep cured meat safe from pathogens and to ensure stable storage life. Stay current by following the guidance of this video from the American Association of Meat Processors (AAMP). It also includes helpful tips for further online research and links to other resources. For more information visit https://www.fsis.usda.gov/guidelines/2021-0014. For support, visit https://www.aamp.com/.