Section: 4- Cured Meat & Poultry Product Operations | FPL 9800 Refresher- Further Processing & Labeling Refresher | TrainingPROD

Section outline

- Select activity Cured Meat and Poultry Module Objectives
  
  Cured Meat and Poultry Module Objectives Interactive Content
- Select activity Curing Methods
  
  Curing Methods Interactive Content
- Select activity Non-Food Safety Consumer Protection (NFSCP) PHIS Tasks
  
  Non-Food Safety Consumer Protection (NFSCP) PHIS Tasks Interactive Content
- Select activity Cure Agent Cure Accelerator Workshop Key
  
  Cure Agent Cure Accelerator Workshop Key File
- Select activity Restricted Ingredients
  
  Restricted Ingredients Interactive Content
- Select activity Added Solutions and Shrink Determinations
  
  Added Solutions and Shrink Determinations Interactive Content
- Select activity Added Solution Workshop Key
  
  Added Solution Workshop Key File
- Select activity Bacon Processing
  
  Bacon Processing Interactive Content
- Select activity Bacon Workshop Key
  
  Bacon Workshop Key File