Fermentation and curing of meat, poultry, game, and fish products, as well as other fermentations (e.g., kombucha and kimchee) are considered specialized processes under the U.S. Food and Drug Administration Model Food Code.
This virtual sharing session held on April 9, 2019 focused on the science and proper implementation of fermentation and curing. Presenters will also discuss local health departments’ HACCP plan review processes for retail establishments using specialized processes.
Presenters:
- Brian Nummer, Utah State University Food Safety Extension
- Zachary Lustgarten, Boulder County Public Health, CO
