Food Safety and Inspection Service December 14, 2021 – Federal Register Recent Federal Regulation Documents

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FSIS Guidelines for Small and Very Small Meat and Poultry Establishments Regarding Cooking and Stabilization in Meat and Poultry Products (Previously Referred to as Appendices A and B)

Document Number: 2021-26993

Type: Notice

Date: 2021-12-14

Agency: Department of Agriculture, Food Safety and Inspection Service

The Food Safety and Inspection Service (FSIS) is announcing the availability of two updated guidelines for meat and poultry establishments concerning the destruction of Salmonella and other pathogens during cooking of ready-to-eat (RTE) meat and poultry products (lethality) and the control of the growth of spore-forming Clostridial pathogens in heat-treated RTE and not-ready-to-eat (NRTE) meat and poultry products during cooling and hot-holding (stabilization). The updated guidelines reflect changes made in response to comments received on the 2017 versions of these guidelines.

https://regulations.justia.com/regulations/fedreg/2021/12/14/2021-26993.html