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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 28th, 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 27th, 2019

Guidance for Processing Cured and Hot Smoked Sausage

FS116/FSHN0508 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27th, 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 27th, 2019

Guidance for Processing Fresh-cut Produce in Retail Operations

FS113/FSHN0505 by Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray MobleyFebruary 27th, 2019

Guidance for Processing Fresh Juices in Retail Operations

FS114/FSHN0506 by Keith R. Schneider, W. Steve Otwell, Victor Garrido, and Ray MobleyFebruary 28th, 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 27th, 2019

Guidance for Processing Smoked Seafood in Retail Operations

FS111/FSHN0503 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 27th, 2019

Guidance for Processing Sushi in Retail Operations

FS117/FSHN0509 by W. Steve Otwell, Keith R. Schneider, Victor Garrido, and Ray MobleyFebruary 28th, 2019