The most dangerous bacteria found in meat products is killed during our cook cycle.
Mold comes from a different source. Since we don’t use chemical preservatives, mold is possible. Vacuum packing, using oxygen absorbers, and proper storage conditions reduce the possibility of mold significantly. It is very important that you store your product in a cool and dark place. It does not need to be refrigerated.
You will need to provide these instructions to your customers and consumers. You will also want to pay close attention to product rotation.