This FSIS webinar will provide an overview of the recently issued Ready-To-Eat Fermented, Salt-Cured, and Dried Products Guideline.  This guidance document was developed for small and very small meat and poultry establishments manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products, that do not use cooking as the primary lethality step. This guideline addresses many commonly asked questions concerning the food safety hazards associated with these products and the key steps in each process needed to ensure safety. This guideline replaces and expands upon information previously found in other guidance documents addressing the safe production of RTE fermented meat and poultry products.  The webinar will also provide an opportunity for participants to ask questions.

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