| FSIS Guidelines for Small and Very Small Meat and Poultry Establishments regarding Cooking and Stabilization in Meat and Poultry Products (Website) |
Website |
FSIS |
16-Aug-2024 |
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| FSIS Office of Field Operations (OFO) (Website) |
Contact |
FSIS |
30-Jul-2009 |
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| FSIS Policy (Website) |
Website |
FSIS |
30-Jul-2009 |
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| FSIS Programs & Offices (Website) |
Website |
FSIS |
16-Aug-2024 |
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| FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline (Website) |
Website |
FSIS |
16-Aug-2024 |
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| FSIS Ready-to-Eat Fermented, SaltCured, and Dried Products Guideline May 5, 2023 (Adobe PDF) |
Document |
FSIS |
16-Aug-2024 |
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| FSIS Risk Assessment for Guiding Public Health-Based Poultry Slaughter Inspection: An Implementation Scenario-Based Approach (Website) |
Website |
JIFSAN Food Risk |
16-Aug-2024 |
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| FSIS Risk Assessment for Risk-Based Verification Sampling of Listeria monocytogenes (Adobe PDF) |
Document |
FSIS |
16-Aug-2024 |
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| FSIS risk assessments (Website) |
Website |
FSIS |
20-Jun-2006 |
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| FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A June 2017 (Adobe PDF) |
Document |
FSIS |
16-Aug-2024 |
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