| 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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