PROCESSING INSPECTORS' CALCULATIONS …
United States Department of AgricultureFood Safety Inspection ServiceAdministrative ManagementHuman Resource Development DivisionPROCESSING INSPECTORS' CALCULATIONS HANDBOOKRevised 1995iiiTABLE OF CONTENTSPageSpecificationsiChapter1INTRO DUCTION1Overview and Purpose1Background2Establishment Responsibilities4Inspection Responsibilities42CONVERSION TO PARTS PER MILLION (PPM)63CURING AGENT (NITRITE AND NITRATE) CALCULATIONS11Introduction11Nitrite Used in Cured, Comminuted Products12Nitrite Used in Cured, Pickled Products19Nitrite Used in Cured, Dry Products24Nitrite Used in Bacon27Nitrate Used in Cured, Comminuted, Pickled, and Dry Products31Nitrite and Nitrate Used Together in a Single Curing Method32Nitrite and Nitrate Used Together withMore Than One Curing Method33 4CURE ACCELERATOR CALCULATIONS34Introduction34Cure Accelerator Limits34Cure Accelerators Used in Cured, Comminuted Products35Cure Accelerators Used in Cured, Pickled Products36Replacing Cure Accelerators with Citric Acid or Sodium Citrate37ivTable of ContentsChapterPage5PHOSPHATE CALCULATIONS38Introduction38P
1 Chapter 1 INTRODUCTION OVERVIEW AND PURPOSE The mission of the Food Safety and Inspection Service (FSIS) is to assure that meat, meat food, poultry, and poultry food products distributed in interstate commerce are wholesome, not
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