Smoking and Curing of Meat as a Food Preservative - Techniques and Methods

Why Should You Attend:

Permits, variances, and licenses are necessary before permission is granted to allow smoking and curing meat. Depending on State, County, or Local ordinances, smoking meat or even the selling of cured and smoked meats is not allowed until proper documentation can be shown. A discussion of vital preparation and storage steps as well as proper smoking and transportation of cured meats will illustrate the benefits and realities of such a demanding process.

This one hour online training will highlight the methods for curing and smoking meats. This session will also discuss the HACCP for cured meats and packaging, storage and transportation considerations of mass produced cured meats. It will provide attendees an understanding of the benefits and health risks of meat curing and smoking process. This webinar will be presented in practical language understandable by all technically educated or trained individuals in meat packaging and sausage production industries regardless of specialty.

Areas Covered in the Webinar:

This online session on meat curing and smoking will discuss the following topics:

• Techniques and methods of smoking and curing meats commercially.
• Benefits and health Risks of curing and smoking meats.
• Types of wood burned to add antioxidant and antimicrobial protection.
• HACCP (Hazard Analysis Critical Control Points) for cured meats.
• Proper packaging of smoked sausages, and meats.
• Nitrate and nitrite additives in mass commercial packaging.
• Storage and shipping considerations for mass produced cured meats.

Who will Benefit:

This online webinar will be beneficial at levels from senior management to operations in meat processing and packaging industries. It would be valuable for the following personnel with experience levels ranging from seasoned veterans to those newly assigned to roles related to curing and meat packaging:

• Plant Managers
• Food Packaging Directors
• Process Automation and design teams
• Operations/Production Management
• Food Manufacturing Operations personnel
• Food Processing and Design Engineering
• Meat and Meat products Quality Assurance Personnel
• Meat Packaging Quality Control Professional

Instructor Profile:

Jeffrey Giesberg, is a trainer and consultant at Experience Safety Training & Consulting located in Yonkers, New York, specializing in safety, health, and environmental issues affecting the food industry. Over the past 12 years, Jeff has provided many schools and organizations throughout the Northeast with dynamic training in construction safety, food safety, safety administration, safety management and leadership, hazardous materials, and industrial rescue.

Before developing Experience Safety, Jeff was an instructor of Career Trade Technology at Elizabeth High School located in Elizabeth, New Jersey where he prepared High School students for careers in the Food, Refrigeration, and Electrical Fields. Jeff is an admired speaker on numerous safety topics, a certified Food Manager Professional (FMP), an active member of the Refrigeration Service Engineers Society (RSES), Air Conditioning Contractors of America (ACCA), and National Fire Prevention Association. Jeff holds a Master of Arts in Communication from Seton Hall University and a Food Safety Professional Certificate from the National Environmental Health Association.

Topic Background:

Smoking and curing meat as a food preservative remains an important and popular food processing method. Concern has arisen over the emergence of new foodborne illnesses that challenge the safety of traditional food preservation methods and the public's desire for variety and healthfulness that leads them to both non-traditional foods and non-traditional processes that may lack research into their safety. Smoking itself may not have originally been seen as a meat preservation method. However, it has been shown that heat used to dry out meat will preserve it longer. Meat will not go bad as quickly when dried, and smoke lends that smoky aroma and taste to otherwise dry, bland meat. The constituents of smoke, like phenols, slow bacterial growth.

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