- 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
- 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
- FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix . . .
Preface This is a revised version of the FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A) It has been updated in response to comments received on the previous version and renamed In addition, the guideline has been revised to include recommendations from previous versions and new updates based on up-to-date science The guideline also includes changes to improve its
- 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 . . .
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
- 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
- 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
- Shelf-Stable Food Safety - Food Safety and Inspection Service
These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening Not all canned goods are shelf stable
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