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| Small and Very Small Inspected Meat, Poultry, or Egg Product Establishments (Fiscal Year 2004) |
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| PROJECT: Development of Virtual Library for Meat and Poultry Processors
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| Project Objective |
Develop a series of online publications to assist small and very
small meat and poultry processors in developing, implementing and validating their HACCP plans and food safety systems.
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| Project Number; Completion Date |
FSIS-C-33-2003
October 2004 |
| Work Product |
Virtual Library - Meat, Poultry and Egg Processors (Fact Sheets) |
| Cooperator |
Auburn University |
| FSIS Project Manager & Phone |
Sally Fernandez
(202) 690-6520 |
| Product Access |
Auburn University Web Link:
http://www.ag.auburn.edu/poul/virtuallibrary |
| PROJECT: Implementation of a Post-Packaging Heat Treatment to Reduce Listeria monocytogenes
on Ready-to-Eat Meat Products for Very Small and Small Establishments
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| Project Objective |
To determine if the application of heat treatments at a specified
time and temperature will reduce levels of L. monocytogenes associated with pre-packaged ready-to-eat meat products.
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| Project Number; Completion Date |
FSIS-C-08-2003
December 2005 |
| Work Product |
Implementation of a Post-Packaging Heat Treatment to Reduce
Listeria monocytogenes on Ready-To-Eat Meat Products for Very Small and Small Establishments (DVD and Booklet) |
| Cooperator |
Pennsylvania State University |
| FSIS Project Manager & Phone |
Kathleen Barrett
(202) 690-6520 |
| Product Access |
Copies Available:
http://www.fsis.usda.gov/Science/
HACCP_Resources_Order_Form/index.asp |
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Last Modified:
February 8, 2008 |
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