Specialized Food Process Webinar: Smoking Meats
April 22 @ 1:00 pm - 2:00 pm
Curing, smoking, and drying of meat, poultry, and fish are considered specialized processes under the U.S. Food and Drug Administration Model Food Code.
This virtual online sharing session hosted by NACCHO will focus on the science and proper implementation of smoking meat, poultry, and fish. Participants will have the opportunity to exchange ideas with their peers virtually throughout the session and ask questions to the presenters.