Direct Marketing Meat Guide
In this section we present an assortment of documents related to food safety and state and federal regulations. Two short overviews of these issues by Dr. Dennis Buege (below and next page) are followed by a table of guidelines from DATCP. Then DATCP brochures on direct marketing, meat inspection, and meat labeling are provided, followed by two excerpts from Wisconsin state statutes related to livestock processing and marketing. Two more short pieces about meat labeling are followed by Dr. Larry Borchertís article about controlling chemical residues in livestock and meat. Finally, an article on the safety of cured pork products is offered from the National Pork Producers Council.