This workshop covers requirements for various types of meat preservation (with and without curing), and application of HACCP and the FDA Food Code to these processes. When there is interest, we also cover hot smoking of fish for preservation. Meat preservation processes, often referred to as “curing,” rely on several key steps and rather complex science to produce safe products, often with extended shelf life. One or more process steps use controls outside of normal requirements of the FDA Food Code, such as extended holding in the temperature danger zone, or use of restricted additives. For this reason, HACCP food safety plans and an approved regulatory variance are required when conducted at retail.

• Meat Preservation and Curing 
  • Sausages 
  • Bacon and similar products 
  • Hams, pastrami, and similar products 

The workshop, the first segment presents formal instruction applying the principles of HACCP specifically to one process category, and in a manner that is more “user-friendly” to retail operators. The second segment presents the thought process to assist operators in writing the HACCP plan from start to finish, including the supporting (prerequisite) policies and procedures as required by the Food Code, using SC AG-provided templates. 

The SC Department of Education Office of Career and Technical Education has approved 15 certificate renewal credits for educators who complete both segments of this workshop and who submit a HACCP plan for review.

7/18/25 Meat Preservation and Curing HACCP Workshop Segment 1 

7/25/25 Meat Preservation and Curing HACCP Workshop Segment 2 

Register online