AFDO Retail Processing Guides series
Guidance for Processing Beef Jerky in Retail Operations
FS110/FSHN0502 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 28, 2019
Guidance for Processing Cured and Smoked Ham and Pork Loins
FS115/FSHN0507 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27, 2019
Guidance for Processing Cured and Hot Smoked Sausage
FS116/FSHN0508 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27, 2019
Guidance for Processing Fermented and Dried Sausage in Retail Operations
FS109/FSHN0501 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27, 2019
Guidance for Processing Fresh-cut Produce in Retail Operations
FS113/FSHN0505 by Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray MobleyFebruary 27, 2019
Guidance for Processing Fresh Juices in Retail Operations
FS114/FSHN0506 by Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray MobleyFebruary 28, 2019
Guidance for Processing Reduced Oxygen Packaged (ROP) of Raw, Frozen, Seafood in Retail Operations
FS112/FSHN0504 by Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray MobleyFebruary 27, 2019
Guidance for Processing Smoked Seafood in Retail Operations
FS111/FSHN0503 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27, 2019
Guidance for Processing Sushi in Retail Operations
FS117/FSHN0509 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 28, 2019