ShapeShapeauthorShapechevroncrossShapeShapeShapeGrouphamburgerhomeGroupmagnifyShapeShapeShaperssShape

New Food Safety Guide for Smaller Processors

25 September 2012, at 9:44am

US - The USDA Food Safety and Inspection Service (FSIS) has published a guide for smaller poultry meat processors producing ready-to-eat (RTE) products, with the focus on food safety, particularly on the control of foodborne pathogens such as Salmonella and Listeria.

FSIS says the guidance document – entitled 'FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products' – is intended to assist small and very small meat and poultry establishments that manufacture ready-to-eat (RTE) meat and poultry products in understanding the regulatory requirements associated with safe production of these products with respect to Salmonella and other pathogens.

It also provides information about processing and safe handling of RTE products after the lethality step to control pathogens, such as Salmonella and Listeria monocytogenes.

In addition, the document provides lessons learned from Food Safety Assessments (FSAs). FSIS has updated this finalized guidance document to provide more options for achieving lethality in RTE meat and poultry products and to further clarify information that was previously provided. FSIS has also added an appendix to respond to public comments received on the draft version issued in April 2011.

Finally, the document provides guidance to assist establishments in meeting FSIS regulations. Guidance represents best practices recommended by FSIS, based on the best scientific and practical considerations, and does not represent requirements that must be met.

Further Reading

You can view the full document from FSIS by clicking here.