The Food Safety and Inspection Service (FSIS) is hosting a virtual public meeting with the National Advisory Committee on Meat and Poultry Inspection (NACMPI). FSIS will ask NACMPI to review and advise about the steps FSIS should take to better support the production of artisanal, shelf-stable, ready-to-eat (RTE) fermented, salt-cured, or dried products that rely on multiple hurdles for lethality. Second, FSIS will ask NACMPI to review and advise whether FSIS should continue not to sample or test boxed beef primal and sub-primal products for STEC, if they are intended for intact cuts.