Elaboracion Segura de Carne - Safe Processing of Jerky

A project that helps independent beef jerky producers safely prepare their product and avoid contamination by bacteria like Salmonella

Elaboracion Segura de Carne
Dr. Nancy Flores approached our department in 2009 with an idea to create a training module for independent beef jerky producers in New Mexico. The project concentrates on proper preparation techniques for thawing, seasoning, cooking, and dehydrating jerky, with an emphasis on fighting Salmonella contamination.

As project lead, my role focused on maintaining a cohesive art direction, coordinating the implementation of art assets with programming, and keeping the client informed of progress and deadlines met.

This project is available in English and Spanish.
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