Fermented foods webinar to cover processing


SALEM, Ohio — A webinar will be held Sept. 30 on the Niche Meat Processors Network (NMPAN), and will be presented in collaboration with the U.S. Department of Agriculture’s Food Safety and Inspection Service.

Fermented and dried meat products, from jerky to biltong, are growing in popularity, and an increasing number of small meat processors are making these products for their own sales or on a co-packing basis.

HACCP regulations require these processors to use “validated” processes scientifically proven to kill dangerous pathogens. The webinar will be held at 1 p.m. and will teach small processors about tools that small processors can use to assure their products are safe and in compliance with regulations.

It’s an online version of a recent symposium at the 2015 International Association for Food Protection Conference in Portland, Oregon.

Speakers include Meryl Silverman, USDA-FSIS; Mohammad Koohmaraie, IEH Laboratories & Consulting Group; and Barbara Ingham, University of Wisconsin-Madison.

No pre-registration is required. A few minutes before the start time, go to https://connect16.uc.att.com/usda/meet/?ExEventID=85277207 and follow on-screen instructions. Call in by dialing 888-844-9904; passcode is 5277207. For more information, call Lauren Gwin, at 541-737-1569.


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