Food Safety and Inspection Service December 2021 – Federal Register Recent Federal Regulation Documents
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Eligibility of Lithuania to Export Egg Products to the United States
The Food Safety and Inspection Service (FSIS) is announcing that it intends to list Lithuania as a country eligible to export egg products to the United States. FSIS has reviewed Lithuania's laws, regulations, and documents concerning their egg products inspection system, audited the system as implemented, and determined that Lithuania's egg products inspection system is equivalent to the system that the United States has established under the Egg Products Inspection Act (EPIA) and its implementing regulations. Should FSIS make a final determination to list Lithuania as eligible to ship egg products to the United States, only egg products produced in certified Lithuanian establishments would be eligible for export to the United States. All such products would continue to be subject to re-inspection at U.S. points-of-entry by FSIS inspectors. FSIS is requesting comment before it makes a final determination concerning Lithuania's equivalence for egg products. FSIS will announce its final determination in a subsequent Federal Register notice.
National Advisory Committee on Meat and Poultry Inspection; Nominations for Membership
The U.S. Department of Agriculture (USDA) is soliciting nominations for membership for the National Advisory Committee on Meat and Poultry Inspection (NACMPI). The full Committee consists of 20 members, and each person selected is expected to serve a 2-year term. The USDA is announcing Committee vacancies to minority businesses and organizations, consumer groups, businesses, media, local and state governments, and academia to attract and appoint diverse candidates. The USDA expects to appoint new Committee members for the entire committee in 2022.
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)
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.
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