| A product containing a meat/poultry product (in
whole or in part) which has not received an adequate lethality treatment for
pathogens (i.e., raw or partially cooked product). |
Not ready-to-eat |
· Raw
Product Ground – ISP 03B
· Raw
Product Not Ground – ISP 03C
· Not
Heat Treated Shelf Stable – ISP 03E
· Heat
Treated –shelf stable – ISP 03F
· Heat
Treated but not Fully Cooked Not Shelf Stable - ISP 03H
·
Products with secondary inhibitors Not Shelf Stable – ISP 03I |
Product must be labeled with statements such as
keep refrigerated, keep frozen, or refrigerate leftovers. Use of Safe
Handling Instruction (SHI) labeling required. |
·
Use of SHI labeling (Some establishments may have a CCP for SHI
labeling application).
If it is not obvious that the product is raw and needs
to be cooked:
· Features
on labeling are conspicuous so that intended user is fully aware that
product must be cooked for safety. This is best conveyed through the product
name (e.g., “Cook and Serve”) but may also be conveyed by the use of an
asterisk on the product name that is associated with a statement on the
principle display panel, or by a burst stating such things as “needs to be
fully cooked,” “see cooking instructions,” or “cook before eating.”
· Validation
that:
a. Cooking
and preparation instructions on the product are sufficient to destroy
pathogens.
b. Instructions are realistic for the intended consumer. |
|
A product containing a meat/poultry component that has
received a lethality treatment for pathogens in combination with
non-meat/poultry components that need to receive a lethality treatment by
the intended user.
This includes meals, dinners, and frozen entrees. |
Not-ready-to-eat |
·
Heat Treated but not Fully Cooked Not Shelf Stable - ISP 03H |
Product must be labeled with statements such as
keep refrigerated or frozen. Use of SHI labeling is recommended. |
· Validation
that:
a. The
meat/poultry component received an adequate lethality treatment for pathogens.
b. Cooking and preparation instructions on the product are sufficient to destroy pathogens.
c. Instructions are realistic for the intended consumer.
· Features on labeling are conspicuous so that intended user is fully aware that product must be cooked for safety. This is
best conveyed through the product name (e.g., “Cook and Serve”) but may
also be conveyed by the use of an asterisk on the product name
that is associated with a statement on the principle display
panel, or by a burst stating such things as “needs to be fully
cooked,” “see cooking instructions,” or “cook before eating.”
·
If necessary, hazard analysis should address whether instructions on
the label are needed related to cross-contamination (e.g., avoid contact of contents) and prevention of pathogenic
growth (e.g., promptly refrigerate leftovers).
NOTE: Inspection program personnel are to collect samples as RTE if the
establishment does not follow the guidance above. |
| A product containing a meat/poultry component
that has received a lethality treatment for pathogens that may or may not be
in combination with a non-meat/ poultry component that does not need to
receive a lethality treatment by the intended user. |
Ready-to-eat |
· Not
Heat Treated Shelf Stable – ISP 03E
· Fully
Cooked Not Shelf Stable – ISP 03G
· Products
with secondary inhibitors Not Shelf Stable - ISP 03I |
If the product is not shelf stable labeling
such as keep refrigerated or frozen is required. |
·
See part 417 of the meat and poultry regulations. |
