FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)
Replaces: FSIS-GD-2017-0008
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 although all meat and poultry establishments may apply the recommendations in this guideline. It relates to 9 CFR 318.17(a)(1), 9 CFR 318.23, 381.150(a)(1), and 9 CFR 417.
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.