Trichinella/Fresh Raw Pork Products/Consumer Cooking Practices/Supporting Hazard Analysis Questions & Answers
Guideline ID
FSIS-GD-2018-0010
Issue Date
July 2018
This guideline concerns how establishments should consider consumer cooking practices when addressing controls for Trichinella in their HACCP systems for raw products that are customarily safely prepared by consumers. This guidance relates to 9 CFR 417 and 418.10.
Disclaimer: The contents of this guidance document do not have the force and effect of law and are not meant to bind the public in any way. This document is intended only to provide clarity to the public regarding existing requirements under the law or agency policies.