FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline
This guideline provides information on FSIS regulatory requirements associated with safe production of ready-to-eat (RTE) shelf-stable, fermented, salt-cured, and dried products that rely on multi-hurdle approaches to achieve lethality and shelf-stability. It applies to small and very small meat and poultry establishments although large establishments can benefit from the information. This guideline relates to FSIS regulations in 9 CFR parts 317, 319, 381, 416, 417, 424, 430, and 431.
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.