FSIS Guidelines for Small and Very Small Meat and Poultry Establishments regarding Cooking and Stabilization in Meat and Poultry Products
The Food Safety and Inspection Service (FSIS) is announcing the availability of two updated guidelines for meat and poultry establishments concerning the destruction of Salmonella and other pathogens during cooking of ready-to-eat (RTE) meat and poultry products (lethality) and the control of the growth of spore-forming Clostridial pathogens in heat-treated RTE and not-ready-to-eat (NRTE) meat and poultry products during cooling and hot-holding (stabilization). The updated guidelines reflect changes made in response to comments received on the 2017 versions of these guidelines.
On December 14, 2022, FSIS will verify that establishments that had been using the 1999 and 2017 versions of Appendix A and B are instead using the 2021 updated versions of the guidance or have identified alternative scientific support for their cooking and stabilization processes, making changes to their HACCP systems as needed.
Downloadable versions of the guidelines are available to view and print at FSIS Cooking Guideline for Meat and Poultry Products (Appendix A) and FSIS Stabilization Guideline for Meat and Poultry Products (Appendix B) once copies of the guidelines have been published.
For Further Information Contact
Rachel Edelstein, Assistant Administrator, Office of Policy and Program Development; Telephone: (202) 205-0495.