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- Jerky and Food Safety - Food Safety and Inspection Service
Jerky and Food Safety When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140°F temperature of a food dehydrator Included here is the scientific background behind drying food to make it safe and the
- Springville Meat Cold Storage Co. , Inc. , Recalls Beef Jerky Beef . . .
WASHINGTON, June 3, 2025 - Springville Meat Cold Storage Co , Inc , Springville, Utah establishment, is recalling approximately 15,388 pounds of heat-treated shelf-stable ready-to-eat (RTE) beef jerky beef snack stick products and voluntarily inspected elk, venison and buffalo jerky products due to misbranding and undeclared allergens, the U S Department of Agriculture's Food Safety and
- FSIS Issues Public Health Alert for Ready-to-eat Beef Jerky Stick . . .
FSIS Announcement WASHINGTON, July 02, 2025 – The U S Department of Agriculture's Food Safety and Inspection Service (FSIS), is issuing a public health alert for ready-to-eat (RTE) beef jerky stick products that may be contaminated with extraneous materials, specifically plastic
- LSI, Inc. Recalls BBQ Pork Jerky Product Due To Possible Foreign Matter . . .
The affected jerky product has a one-year shelf-life with “best by” dates ranging October 23, 2025, through September 23, 2026, printed on the side of the packaging The following product is subject to recall [view labels]: 14 5-oz and 16-oz plastic pouches containing “GOLDEN ISLAND fire-grilled PORK JERKY Korean BARBECUE recipe ”
- FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small . . .
Following a 2003 salmonellosis outbreak from Salmonella Kiambu in jerky produced in New Mexico1, FSIS published the first version of the Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments
- HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky)
A Generic HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky) The United States Department of Agriculture (USDA) published the Pathogen Reduction Hazard Analysis Critical Control Point (HACCP) Systems Final Rule in July 1996 The HACCP regulations (9 CFR Part 417) require establishments to develop and implement a system of controls designed to address safety hazards
- FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small . . .
Replaces: FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments, 2012 This guidance provides information to help very small meat and poultry establishments that manufacture jerky identify the key steps in the jerky process needed to ensure safety and the scientific support available to help develop a safe process and product It applies to small
- Idaho Smokehouse Partners Recalls Ready-To-Eat Beef Stick Products Due . . .
Idaho Smokehouse Partners Recalls Ready-To-Eat Beef Stick Products Due to Possible Foreign Matter Contamination
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