Replaces: FSIS Compliance Guideline for Meat and Poultry Jerky Produced by Small and Very Small Establishments, 2012

This guidance provides information to help very small meat and poultry establishments that manufacture jerky identify the key steps in the jerky process needed to ensure safety and the scientific support available to help develop a safe process and product. It applies to small and very small meat and poultry official establishments that produce jerky. It relates to 9 CFR 317(2)(k), 381.150, 416, 417, and 430.