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REGULATIONS AND DIRECTIVES DEVELOPMENT


                                                                                                                            Resource 2

 

                      

Determine Whether the Product Is a Deli or Hotdog Product

 

         Now that you know which of your products is applicable to the new Listeria rule (i.e., post-lethality exposed RTE), determine whether your product is a deli or hotdog product, as defined in the rule.
 

         Deli products are RTE meat or poultry products that are typically sliced, either in an official establishment or after distribution from establishment, and typically assembled in a sandwich for consumption, e.g., spiral cut bone-in hams;   bologna; boiled/baked ham; roast beef; turkey breast; chicken roll.
 

         Typical hotdogs are RTE meat or poultry franks, frankfurters, weiners per 9 CFR 319.180 standard (thus, does not include products like bratwurst, polish sausage, other cooked sausages covered by 9 CFR 319.140).

 

Determine the Control Measures Used for the Product and the Alternative Into Which Your Product Fits 
 

         Now that you know which of your products are covered by the new Listeria rule (i.e., post-lethality exposed RTE), determine which alternative control measure your product fits into.
 

         Alternative 1 Product

            -- Post-lethality treatment and antimicrobial agent/process.

            -- The Post-lethality treatment and antimicrobial agent/process must each be                             
                documented to be sufficient to provide enhanced safety.
 

         Alternative 2 Product

            -- Post-lethality treatment or antimicrobial agent/process

-- The Post-lethality treatment or antimicrobial agent/process must be documented to be sufficient
                 to provide Enhanced safety.
 

         Alternative 3 Product

--  Use of sanitation measures only (in accordance with 9 CFR 430.4 (b)(3)

*        May have post-lethality treatment and/or antimicrobial agent/process but not documented as being sufficient to provide enhanced safety

            --  Special restrictions regarding potential adulteration of deli and hotdog products.
 

         Ingredients Statements
 

         Claims Based on Use of Antimicrobial Ingredients and Post-Lethality Treatments

e.g., Hotdog Ingredients: pork, water, beef, dextrose, salt, corn syrup, sodium lactate, flavorings (spice extractives, garlic powder), modified food starch, sodium phosphate, sodium diacetate, paprika, sodium erythorbate, sodium nitrite.
 

         Modifying an ingredients statement to add a safe and suitable antimicrobial agent may be done generically

 

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For Further Information Contact:
Food Safety and Inspection Service
Regulations and Directives Development Staff
Telephone:  202-720-5627
Fax:  202-690-0486
E-mail:
  FSIS.Regulations@fsis.usda.gov

FSIS is in the process of developing a mechanism for electronic submittal of comments via e-mail -- stay posted.

 

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Last modified: October 10, 2003