- ID (Added: 16-Aug-2024)
- 379
- Source
- USDA/Food Safety and Inspection Service (FSIS)
- Type
- Document
- Title
- FSIS Ready-to-Eat Fermented, SaltCured, and Dried Products Guideline May 5, 2023 (Adobe PDF)
- Description
- This guideline provides information on the Agency 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 official establishments although large establishments can also benefit from the information. It relates to 9 CFR part 417.
- Format
- Adobe PDF
- Applies to
- Organisms: Trichinella spp., Toxoplasma spp., Staphylococcus aureus, Salmonella spp., Listeria monocytogenes, Escherichia coli, Clostridium perfringens, Clostridium botulinum
- Foods: Ready-to-Eat Meat and Poultry
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