NACCHO Virtual Sharing Session on Specialized Food Process: Fermentation/Curing
April 9 @ 12:00 pm - 1:00 pm
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 will focus 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.
Participants will have the opportunity to exchange ideas with their peers virtually throughout the session and ask questions to the presenters.
- Brian Nummer, Utah State University Food Safety Extension
- Zachary Lustgarten, Boulder County Public Health, CO