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Meat Science

Department of Animal Sciences and Industry

 

Meat Processing News Newsletter

Issue Highlights
2001 Winter bullets_balls_pp_002.gif (326 bytes)Spices: A baker's dozen for processed meats-Part I
bullets_balls_pp_002.gif (326 bytes)USDA labeling web site
2000 Fall bullets_balls_pp_002.gif (326 bytes)Controlling Listeria in your facility-Part II
bullets_balls_pp_002.gif (326 bytes)HACCP reassessment
2000 Summer bullets_balls_pp_002.gif (326 bytes)Controlling Listeria in your facility-Part I
2000 Winter bullets_balls_pp_002.gif (326 bytes)Updated sanitation requirements for meat and poultry establishments
bullets_balls_pp_002.gif (326 bytes)New product ideas
1999 Fall bullets_balls_pp_002.gif (326 bytes)Food related illness and death in the United States
bullets_balls_pp_002.gif (326 bytes)Modifications to room temperature as a CCP
bullets_balls_pp_002.gif (326 bytes)HACCP self-study
bullets_balls_pp_002.gif (326 bytes)Selected internet resources
1999 Summer bullets_balls_pp_002.gif (326 bytes)Selecting HACCP processing categories for your products
bullets_balls_pp_002.gif (326 bytes)Listeria monocytogenes reassessment guidelines
bullets_balls_pp_002.gif (326 bytes)Performance standards for certain meat and poultry products
1999 Spring bullets_balls_pp_002.gif (326 bytes)USDA authorizes 'certified organic' meat, poultry labeling
bullets_balls_pp_002.gif (326 bytes)Controlling Listeria in your plant
bullets_balls_pp_002.gif (326 bytes)Profitability tips for cured meat products-Part III
1998 Fall bullets_balls_pp_002.gif (326 bytes)Profitability tips for cured meat products-Part II
bullets_balls_pp_002.gif (326 bytes)Keeping HACCP records confidential
1998 Summer bullets_balls_pp_002.gif (326 bytes)USDA FSIS HACCP Hotline Trends
bullets_balls_pp_002.gif (326 bytes)Profitability tips for cured meat products-Part I
1998 Spring bullets_balls_pp_002.gif (326 bytes)GMP's and SOP's
bullets_balls_pp_002.gif (326 bytes)Getting started on your HACCP plans-Part II
1997 Winter bullets_balls_pp_002.gif (326 bytes)Getting started on your HACCP plans
bullets_balls_pp_002.gif (326 bytes)Performance Based Inspection System (PBIS)
1996 Fall bullets_balls_pp_002.gif (326 bytes)HACCP and Sanitation SOP's required for all meat plants
bullets_balls_pp_002.gif (326 bytes)Producing award-winning meat products
1995 Fall bullets_balls_pp_002.gif (326 bytes)Labeling changes for ingredient statements

 

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Page Updated 11/13/02
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