FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A
- Appendix A Compliance Guidelines for Meeting Lethality Performance Standards for certain Meat and Poultry Products, January 1999.
- Appendix A Guidance on Relative Humidity and Time/Temperature for Cooking/Heating and Applicability to Production of Other Ready-to-Eat Meat and Poultry Products (Appendix A Humidity Guidance), June 16, 2017.
- Time-Temperature Tables for Cooking Ready-to-Eat Poultry Products, 2005.
- FSIS Guidance on Safe Cooking of Non-Intact Meat Chops, Roasts, and Steaks (5-log Table), April 2009.
This guideline provides information on the Agency regulatory requirements associated with safe production of ready-to-eat (RTE) products with respect to the destruction of Salmonella and other pathogens. It applies to small and very small meat and poultry official establishments. It relates to 9 CFR 430.