Cooking & Cooling Summary

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.

Safe Product of Cured Products

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.

Safe Production of Fermented Products

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.

Safe Production of Jerky

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.

Safe Production of Large-Diameter Products

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.

Salmonella Control in Poultry

Food Safety

Salmonella Control in Poultry

Protecting your operation and customers from Salmonella takes multiple safeguards and approaches.

Meat Recall Plan Development

Food Safety

Meat Recall Plan Development

This USDA booklet offers guidance on determining if a recall is necessary and the communication that follows.

Meat Safety with Sous-vide

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.

Salmonella Numbers Matter

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.

Understanding Salmonella’s Ability to Cause Illness

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.

Preventing Listeria

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.

Managing Biohazards

Food Safety

Managing Biohazards

If there’s ever a need to clean up bodily fluids, use this valuable reference guide to establish a plan to keep everyone safe.