- ID (Added: 16-Aug-2024)
- 280
- Source
- USDA/Food Safety and Inspection Service (FSIS)
- Type
- Website
- Title
- Availability of FSIS Ready-To-Eat Fermented, Salt-Cured, and Dried Products Guideline (Website)
- Description
- "This website contains a link to Docket No. FSIS-2022-0011 regarding the Availability of FSIS Ready-To-Eat Fermented, Salt-Cured, and Dried Products Guideline. FSIS is announcing the availability of and requesting comments on a guidance document for small and very small meat and poultry establishments manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products, that do not use cooking as the primary lethality step. This guideline addresses many commonly asked questions concerning the food safety hazards associated with these products and the key steps in each process needed to ensure safety. This guideline replaces and expands upon information previously found in other guidance documents addressing the safe production of RTE fermented meat and poultry products. Related resources are also linked: FSIS Guideline: FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline, and Webinar: Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline."
- Format
- Website
- Applies to
- Organisms: Trichinella spp., Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Escherichia coli, Clostridium perfringens, Clostridium botulinum
- Foods: Ready-to-Eat Meat and Poultry
Back to Resource Locator
