- ID (Added: 16-Aug-2024)
- 376
- Source
- USDA/Food Safety and Inspection Service (FSIS)
- Type
- Website
- Title
- FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B) (Website)
- Description
- "This guideline provides information on the Agency regulatory requirements associated with safe production of heat-treated readyto-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. On this page, the document on FSIS Stabilization Guideline for Meat and Poultry Products (Revised Appendix B) can be found in English, Arabic, Chinese, Spanish, and Vietnamese. Related resources linked include: Clostridium Perfringens Market Basket Study Results, 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: Organism not specified, Clostridium perfringens
- Foods: Ready-to-Eat Meat and Poultry, Poultry, Pork, Milk, Egg, Chicken, Beef
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