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| Use the Compliance Guides Index as your first
resource in maintaining compliance with FSIS policies. For the most recent
regulatory information, please visit the
Regulations, Directives & Notices page. |
Compliance Guideline for Controlling Salmonella and Campylobacter in Poultry,
Second Edition (May 7, 2008; PDF Only)
This compliance guideline describes concerns and validated controls for
each step in the broiler slaughter process. It targets small and very
small poultry plants to help them better comply with regulatory requirements.
Compliance
Guideline for Meat & Poultry Jerky Produced by Small and Very Small Plants
(Updated Apr 2007; PDF Only)
The purpose of this document is to provide small and very small meat
and poultry plants with guidance material and updated information on
the safe manufacture of jerky. It is not intended to set a regulatory
requirement, only guidance material.
Compliance Guideline
for Small and Very Small Plants Appealing Inspection Decisions
(Aug 31, 2006; PDF Only)
FSIS provided guideline to help small and very small plants understand
the appeals process and learn how to make an appeal.
Guidance for Determining Whether a Poultry Slaughter or Processing
Operation is Exempt from Inspection Requirements of the Poultry Products
Inspection Act (Updated Apr 12, 2006; PDF Only)
This guide provides assistance to producers or businesses in determining
whether their slaughter or processing operations require United States
Department of Agriculture or State inspection, as mandated in the Poultry
Products Inspection Act.
Guidelines for Escherichia coli Testing for Process
Control Verification in Cattle and Swine Slaughter Establishments
(1996; PDF Only)
Under the Pathogen Reduction/HACCP regulation, cattle and swine slaughter
establishments are required to test carcasses for generic E. coli
as a means of verifying process control. This document outlines sampling
and microbial testing procedures that would meet this requirement.
Guidelines for Escherichia coli Testing for Process
Control Verification in Poultry Slaughter Establishments
(1996; PDF Only)
Under the Pathogen Reduction/HACCP Regulation, poultry slaughter establishments
are required to test carcasses for generic E. coli as a means
of verifying process control. This document outlines sampling and microbial
testing procedures that would meet this requirement.
Compliance Guidelines for Establishments on the FSIS Microbiological
Testing Program & Other Verification Activities for Escherichia coli
O157:H7 (Apr 13, 2004; PDF Only)
This guidance pertains to Directives 10,010.1, 5000.2, and 6420.2.
A Guide to
Federal Food Labeling Requirements For Meat and Poultry Products.
(PDF Only)
This manual is designed to assist manufacturers, consumers, and FSIS
personnel on the regulatory requirements and policies for labeling products.
Guidance on Meaning of “Prohibited Substances” in FSIS Actions
on the Use of Ingredients in Meat and Poultry Products (Apr
8, 2008; PDF Only)
FSIS provides guidance on “prohibited substances” to interested parties
who wish to use new food ingredients in the manufacture of meat and poultry
products.
Compliance
Guide on the Determination of Processing Aids (Apr 8, 2008;
PDF Only)
The intent of this guidance is to convey FSIS’ approach to determining
whether an ingredient may be considered a processing aid.
Labeling Compliance Policy Guide on Poultry Food Product Dating
(Feb 15, 2006; PDF Only)
This guide explains the appropriate use of pack dates and slaughter dates
on poultry food product labels, provides clarification regarding the
regulatory requirements, and addresses current practices.
Labeling Policy Guidance - Uncooked, Breaded, Boneless Poultry
Products (Updated Jan 17, 2007; PDF only)
This document provides guidance to the industry on the modifications
that are necessary for the labeling of uncooked, breaded (both pre-browned
and not pre-browned), boneless poultry products that also may be stuffed
or filled, char-marked, or artificially colored.
Meat and Poultry Hazards and Controls Guide (Oct
4, 2005; PDF Only)
FSIS developed this guide to help FSIS personnel to evaluate all aspects
of an establishment's system for producing processed meat and poultry
products.
Supervisory
Guideline for Pathogen Reduction/HACCP Regulatory Requirements
(1998; PDF Only)
FSIS provides guidance to Field Operations supervisors on how to assign,
guide, direct, and assess the work of inspection personnel performing
in-plant Basic and Other Compliance/Noncompliance procedures that are
designed to support the inspection system activities and enforcement
of regulatory requirements in establishments subject to the Pathogen
Reduction-Hazard Analysis and Critical Control Point (HACCP) rule.
Time-Temperature Tables for Cooking Ready-To-Eat Poultry Products
(Mar 2, 2005; PDF Only)
This document provides time and temperature tables used for cooking Ready-To-Eat
(RTE) poultry products.
Docket No. 95-033F Performance Standards for the Production of
Certain Meat and Poultry Products (Jan 6, 1999) |
PDF
Sanitation
Performance Standards Compliance Guide (Oct 13, 1999)
FSIS presents or references methods already proven to be effective in
maintaining sanitary conditions in meat and poultry establishments.
Listeria monocytogenes
FSIS Scheduling Criteria for Routine Lm Risk-Based (RLm)
Sampling Program (Mar 21, 2008; PDF Only)
FSIS provides the criteria used to identify establishments to be tested
for Listeria monocytogenes in food contact, environmental, and
product samples under the Routine Lm Risk-Based (RLm) Sampling Program.
Regulatory Limits for
Listeria
Supplementary Guidance on the Use of Antimicrobial Agents to Control
Listeria Monocytogenes in Post-Lethality Exposed Ready-to-Eat
Meat and Poultry Products (Feb 11, 2008; PDF Only)
FSIS is issuing this guidance to establishments to reiterate and emphasize:
1) Resources on the validation and application of antimicrobial agents
or processes for effective control of LM; 2) Recommendations on the validation
and application of antimicrobial agents or processes; and 3) Sanitation
practices to control Listeria in RTE operations.
Compliance Guidelines for the Interim Final Rule, "Control Of
Listeria monocytogenes In Ready-To-Eat Products"
(May 2006; PDF Only)
These guidelines help establishments producing Ready-to-Eat (RTE) meat
and poultry products, especially small and very small establishments,
in their use of control methods for L. monocytogenes to comply
with the requirements of 9 CFR 430.
Summary of Listeria monocytogenes Compliance Guideline
for Small and Very Small Meat and Poultry Plants that Produce Ready-to-Eat
Products (Apr 3, 2007; PDF Only)
This document is intended to assist small and very small meat and poultry
plants that manufacture ready-to-eat (RTE) products to understand the
regulatory requirements associated with the production of these products.
Verification Procedures for the Listeria monocytogenes
Regulation and Microbial Sampling of Ready-to-Eat (RTE) Products for
the FSIS Verification - FSIS Directive 10240.4 (Mar 16,
2006; PDF Only)
This directive provides direction to CSIs regarding the implementation
of the new RLm sampling program including the three projects, RLMCONT,
RLMENVR, and RLMPROD, as part of Phase 2 of the Agency's overall
L. monocytogenes risk-based verification testing program.
PolicyPoints
FSIS provides Powerpoint presentations to promote a uniform understanding
of Agency notices, directives and other issuances.
See Also:
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Last Modified:
May 7, 2008 |
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