- ID (Added: 16-Aug-2024)
- 279
- Source
- USDA/Food Safety and Inspection Service (FSIS)
- Type
- Website
- Title
- FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline (Website)
- Description
- "This website contains links to the FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline in English, Arabic, Chinese, Spanish, and Vietnamese. This guideline provides information on FSIS regulatory requirements associated with safe production of ready-to-eat (RTE) shelf-stable, fermented, salt-cured, and dried products that rely on multi-hurdle approaches to achieve lethality and shelf-stability. It applies to small and very small meat and poultry establishments although large establishments can benefit from the information. This guideline relates to FSIS regulations in 9 CFR parts 317, 319, 381, 416, 417, 424, 430, and 431. Related resources are also linked: Webinar: Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline, and Docket No. FSIS-2022-0011: Availability of FSIS Ready-To-Eat Fermented, Salt-Cured, and Dried Products Guideline."
- Format
- Website
- Applies to
- Organisms: Trichinella spp., Toxoplasma spp., Salmonella spp., Listeria monocytogenes, Escherichia coli, Clostridium perfringens, Clostridium botulinum, Always List
- Foods: Ready-to-Eat Meat and Poultry
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