Links - Publications A variety of publications are available that pertain to the meat industry. Most of these publications are free and some can email daily news directly to you. A variety of useful educational material can be downloaded and printed. AAMP also sells publications that are produced throughout the year. Code of Federal Regulations Food Chemical News Food Dictionary Food Processing Magazine Food Product Design Food Production Daily.com Food Regulation.com Food Systems Insider Homemade Sausage Making Independent Processor Journal of Food Protection MeatingPlace Magazine Meat & Poultry Magazine Meat & Poultry Nutrition Meat Process.com Packaging Digest Prepared Foods Magazine The National Provisioner Render Magazine Small Plant News BSE Resource Manual The Ham Handbook The Jerky Journal Meeting The Regulations to Control Listeria monocytogenes in Ready-To-Eat Products Food Security Resource Manual Porcine Myology Bovine Myology Colorado State University Beef Cutout Calculator Pennsylvania Food Code Certification Program - This certification program is a 15-hour home study course developed by the American Association of Meat Processors, and approved by the PA Department of Agriculture. The course puts particular emphasis on food preparation, handling, serving, retailing, wholesaling, food service, catering, and distribution operations in which meat, poultry, seafood and other exotic species, may be featured in raw or processed form, or used as an ingredient. Meat Buyers Guide - Published by the North American Meat Processors Association, this resource publication is for foodservice purchasers, educators, students and the many others who deal with the public and our industry. Association of Food & Drug Officials - AFDO printed publications. Food Safety, Quality and Security - Expectations and Criteria for Food Processing Facilities NCBA Materials for Retailers - The National Cattlemen's Beef Association has developed new merchandising materials to assist industry professionals with information and instruction on the fabrication and merchandising of the new cuts. HACCP Resource Materials - FSIS brochure of food safety resource materials designed to assist small and very small plants. Iowa Meat Processors' Resource Guidebook - A Guide to Building, Upgrading or Expanding a Small Meat Processing Facility in Iowa. USDA/NCDA & CS Facility Guidelines for Meat Processing Plants - Guidebook is intended for use by meat and poultry establishments in considering decisions about design and construction of their facilities, as well as the selection of equipment to be used in their operations. Guidelines For The Construction And Operation Of An Official Red Meat Establishment - Basic guidelines for the construction and operation of an official red meat establishment provided by the Iowa Department Of Agriculture And Land Stewardship. Guidelines For The Construction And Operation Of An Official Poultry Establishment - Basic guidelines for the construction and operation of an official poultry establishment provided by the Iowa Department Of Agriculture And Land Stewardship. FSIS Directive 7620.3 - Processing Inspector's Calculation Handbook - The USDA's Food Safety and Inspection Service calculation handbook designed primarily as a reference or aid to learn how to perform various calculations . The calculation handbook identifies various regulatory limitations on the use of restricted ingredients (e.g. cure agents, cure accelerators, binders and extenders, phosphates, antioxidants, and flavorings). Food Standards and Labeling Policy Book - August 2005 - The USDA's Food Safety and Inspection Service policy book intended for the labeling compliance staff, food industry manufactures, and as a guide for consumers. The policy book outlines food standards of identity and the labeling required of certain products. Direct Meat Marketing Handbook - A 134 page handbook published by the University of Wisconsin-Extension and the Department of Agriculture directed towards livestock producers who are or would like to market their animals (as meat) directly to consumers. Direct and Local Meat Marketing - The Direct and Local Meat Marketing will provide assistance to producers in developing and marketing products that will flow through local markets. It will provide educational and assistance programs for development of business plans. Curing of Meat and Poultry Products - The USDA's Food Safety and Inspection Service module designed to increase the student's awareness of the curing process of meat and poultry products. The module encompasses curing definitions, curing process and methods, hazards associated with the curing process, and more. The Many Varieties of Sausage - Sausages are among the oldest meat products recorded in history. There are literally hundreds of different types of sausages. Produced by the National Hot Dog & Sausage Council, this document provides a glossary of sausages, nutrition information, historical data, sausage making information, and much more. Food Irradiation Brochure - Brochure developed by the National Cattleman's Beef Association to answer questions regarding food irradiation. Comparison of the U.S. Grading System - Informational sheet developed by AAMP to compare the U.S. meat grading system to the Canadian grading system.