Food Safety
Thermometer Calibration Guide: Keeping Your Food Safety Tools Accurate
This guide shows how to accurately calibrate thermometers using ice or boiling water, helping processors maintain high food safety standards.
Food Safety
Cooking & Cooling Summary
This video offers a review of the AAMP Cooking & Cooling series with some final thoughts by Outreach Specialist Abbey Davidson.
Food Safety
Safe Product of Cured Products
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.
Food Safety
Safe Production of Fermented Products
Proper methods of cooking and cooling of fermented products are important to reduce the risk of pathogens like Staphylococcus aureus and Salmonella spp.
Food Safety
Safe Production of Jerky
Reducing the risk of pathogens in your jerky by following the most recent guidelines helps ensure a safe product for your customers.
Food Safety
Safe Production of Large-Diameter Products
This detailed video takes you through specifics to meet critical cooking and cooling limits for large-diameter products, including bone-in hams.
Food Safety
Salmonella Control in Poultry
Protecting your operation and customers from Salmonella takes multiple safeguards and approaches.
Food Safety
Meat Recall Plan Development
This USDA booklet offers guidance on determining if a recall is necessary and the communication that follows.
Food Safety
Meat Safety with Sous-vide
The accompanying article sheds light on the parameters one should follow to keep food safe when using sous-vide cooking.
Food Safety
Salmonella Numbers Matter
This resource discusses the importance of accurately quantifying Salmonella in food products to assess and manage public health risks effectively.
Food Safety
Understanding Salmonella’s Ability to Cause Illness
This resource will help you understand the factors that influence how Salmonella causes illness, emphasizing the importance of considering the type and amount of bacteria when assessing food safety.
Food Safety
Preventing Listeria
Use the accompanying fact sheet for information, prevention resources and FSIS best practices to lower the potential risk of listeria contamination.