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The FSIS Microbiological Testing Program for Ready-to-Eat (RTE) Meat and Poultry Products
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TABLE 4. USDA/FSIS microbiological HACCP verification testing program for
RTE meat and poultry products produced in USDA-inspected establishments
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| Product Category |
Examples (not all inclusive) |
| Whole sausage-type product, peeled |
Hot dogs, frankfurters, knockwurst, and
other products cooked in a casing that is removed by a peeling process after the lethality step
and before final packaging |
| Whole sausage type product, unpeeled |
Hot dogs, bologna, andouille sausage,
pepperoni, salami and similar products that are shipped in the same casing that exists during
the lethality step |
| Large mass, chopped and formed |
Turkey roll, loaves, cooked ham, and other
products that have been processed before lethality in a manner where exterior bacteria could be
transferred to the internal tissues |
| Large mass, whole muscle |
Cooked roast beef, whole chickens, cooked
corned beef, cooked turkey breast, bone in ham, prosciutto, dry cured ham. That is, products with
only external bacteria prior to the lethality step |
| Small mass, chopped and formed |
Meatballs, chicken nuggets, patties, breakfast sausage |
| Small mass, whole muscle |
Chicken tenders, whole muscle cutlets, chicken breasts |
| Salads, pâtés and spreads |
Chicken salad, ham salad, liverwurst, pâté de foi gras |
| Sliced, diced, shredded (with or without sauce) |
Sliced ham, sliced turkey, diced cooked chicken, beef barbeque, sliced pepperoni, chipped beef |
| Multi-component products |
Dinners, entrees, wraps, pocket sandwiches, egg rolls, pizza |
| Other |
Products that can not be categorized into the other nine categories |
Return to Report |
Last Modified:
April 13, 2006 |
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