Resources
- Guidance for Allergen Control in Meat Establishments
- Guidance for Selecting a Commercial or Private Laboratory
- Guide to E. coli O157:H7 Testing of Raw Ground Beef and Raw Ground Beef Components
- Industry Best Practices for Holding Tested Products
- Guidelines for Developing Best Practices for Beef Slaughter
- Good Manufacturing Guidelines for the Removal of Spinal Cord During Slaughter Operations and Sampling and Testing of Advanced Meat Recovery Product for Glial Fibrillary Acidic Protein Analysis
- Guidelines for Developing Good Manufacturing Practices (GMPs), Standard Operating Procedures (SOPs), and Environmental Sampling/Testing Recommendations (ESTRs)-Ready to Eat Products
- Should We All Be Eating Less Meat? Exploring the Science and Controversies Surrounding Meat by Kathleen Zelman, MPH, RDN
- Understanding Processed Meat by Kathleen Zelman, MPH, RDN