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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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FSIS Microbiological Testing Program for Ready-to-Eat (RTE) Meat and Poultry Products: Table 4

TABLE 4. USDA/FSIS microbiological HACCP verification testing program for RTE meat and poultry products produced in USDA-inspected establishments
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


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Last Modified Mar 05, 2014