- ID (Added: 16-Aug-2024)
- 277
- Source
- USDA/Food Safety and Inspection Service (FSIS)
- Type
- Website
- Title
- FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix B) (Website)
- Description
- This website contains links to the FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix B) in English, Arabic, Chinese, Spanish, and Vietnamese. This guideline provides information on the Agency regulatory requirements associated with safe production of heat-treated ready-to-eat (RTE) and not-ready-to-eat (NRTE) meat and poultry products with respect to preventing or limiting the growth of spore-forming bacteria and other pathogens. It applies to small and very small meat and poultry official establishments although all meat and poultry establishments may apply the recommendations in this guideline. It relates to 9 CFR 318.17(a)(2), 9 CFR 318.23(c)(1), 9 CFR 381.150(a)(2), 9 CFR 381.150(b), and 9 CFR 417. Related resources are also linked: Clostridium Perfringens Market Basket Study Results, and Docket No. FSIS-2017-0016: FSIS Guidance: Small and Very Small Meat and Poultry Establishments regarding Cooking and Stabilization in Meat and Poultry Products.
- Format
- Website
- Applies to
- Organisms: Clostridium perfringens, Always List
- Foods: Ready-to-Eat Meat and Poultry, Poultry, Pork, Milk, Egg, Chicken, Beef, Always List
Back to Resource Locator
