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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Biological Hazard Guidance

This page provides guidance material for the prevention of microbiological hazards in meat, poultry and egg products.

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Shiga Toxin-Producing Escherichia coli (STEC)

Sanitary Dressing and Antimicrobial Implementation at Veal Slaughter Establishments: Identified Issues and Best Practices (Sep 2015)
The purpose of this document is to help veal slaughter establishments to implement effective sanitary dressing procedures and antimicrobial treatments and to properly assess microbial testing results.

FSIS Compliance Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia coli (STEC) in Raw Beef (including Veal) Processing Operations (2017) 
This guideline is designed to assist establishments producing non-intact and intact cuts intended for raw non-intact beef products so they may understand the adulterant status of STEC in beef products and design supportable control measures for STEC.

Compliance Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia Coli (STEC) and Salmonella in Beef (including Veal) Slaughter Operations (2017) 
This guideline provides beef and veal slaughter establishments with information concerning best practices at slaughter that they can use to prevent, eliminate, or reduce levels of fecal and associated microbiological contamination, specifically contamination with Shiga Toxin Producing E. coli (STEC) and Salmonella.

Compliance Guideline for Establishments Sampling Beef Trimmings for Shiga Toxin-Producing Escherichia coli (STEC) Organisms or Virulence Markers (Aug 2014)
This Compliance Guideline is meant to help beef slaughter/fabrication establishments that manufacture beef trimmings develop and implement statistical process control procedures to assess the effectiveness of their controls for preventing contamination during the slaughter operation.

Pre-Harvest Management Controls and Intervention Options for Reducing Shiga Toxin-Producing Escherichia coli Shedding in Cattle: An Overview of Current Research (Aug 2014)
This document provides beef slaughter establishments with an informational resource on pre-harvest management controls and interventions for reducing Shiga toxin-producing E. coli (STEC) shedding in beef cattle production.

Generic Escherichia coli

Guidelines for Escherichia coli Testing for Process Control Verification in Cattle and Swine Slaughter Establishments (1996)
Under the Pathogen Reduction/HACCP regulation, cattle and swine slaughter establishments are required to test carcasses for generic E. coli as a means of verifying process control. This document outlines sampling and microbial testing procedures that would meet this requirement.

Guidelines for Escherichia coli Testing for Process Control Verification in Poultry Slaughter Establishments (1996)
Under the Pathogen Reduction/HACCP Regulation, poultry slaughter establishments are required to test carcasses for generic E. coli as a means of verifying process control. This document outlines sampling and microbial testing procedures that would meet this requirement.

Best Practices Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens | PDF | Arabic | Chinese | Spanish | Vietnamese
This guidance document provides specific actions that retailers can take in the delicatessen (deli) area to decrease the potential for Listeria monocytogenes growth or cross-contamination.

Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens (Brochure) | En Español PDF | Hmong PDF
This brochure provides best practice tips for deli operators.

FSIS Compliance Guideline: Controlling Listeria monocytogenes (Lm) in Post-lethality Exposed Ready-to-Eat (RTE) Meat and Poultry Products (Jan 2014)
This compliance guideline provides specific recommendations that establishments producing post-lethality exposed ready-to-eat (RTE) meat and poultry product may follow to meet the requirements of 9 CFR part 430, the Listeria Rule.

FSIS Scheduling Criteria for Routine Lm Risk-Based (RLm) Sampling Program (Mar 21, 2008)
FSIS provides the criteria used to identify establishments to be tested for Listeria monocytogenes in food contact, environmental, and product samples under the Routine Lm Risk-Based (RLm) Sampling Program.

Verification Procedures for the Listeria monocytogenes Regulation and Microbial Sampling of Ready-to-Eat (RTE) Products for the FSIS Verification - FSIS Directive 10240.4 (Feb 3, 2009)
This directive provides direction to CSIs regarding the implementation of the new RLm sampling program including the three projects, RLMCONT, RLMENVR, and RLMPROD, as part of Phase 2 of the Agency's overall L. monocytogenes risk-based verification testing program.

Minimizing the Risk of Campylobacter and Salmonella Illnesses Associated with Chicken Liver (Jul 2018)
FSIS is issuing this guideline to help FSIS-regulated establishments, retail food outlets, and foodservice entities mitigate the public health risks from chicken liver.

FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A (Jun 2017)
This guidance document is intended to assist small and very small meat and poultry establishments understand the regulatory requirements associated with safe production of ready-to-eat (RTE) products with respect to Salmonella and other pathogens.

FSIS Compliance Guideline for Stabilization (Cooling and Hot-Holding) of Fully and Partially Heat-Treated RTE and NRTE Meat and Poultry Products Produced by Small and Very Small Establishments and Revised Appendix B (Jun 2017)
This guidance document is designed to help small and very small meat and poultry establishments that produce heat-treated (both fully and partially heat-treated) ready-to-eat (RTE) and not-ready-to-eat (NRTE) meat and poultry products that stabilize their products (by cooling or hot-holding) understand: 1) The regulatory requirements associated with stabilization (cooling and hot-holding); 2) The scientific support documents available to help develop a safe process and product; and 3) Recommended corrective actions in the event of a cooling deviation.

DRAFT Compliance Guideline for Controlling Salmonella and Campylobacter in Raw Poultry Fourth Edition (December 2015)
This guideline for poultry articulates how industry can meet FSIS requirements regarding control of food safety hazards.

Compliance Guideline for Controlling Salmonella in Market Hogs (December 2013)
The first edition of the Compliance Guideline contains recommendations for controlling Salmonella in market hogs from pre-harvest through slaughter.

Compliance Guideline for Minimizing the Risk of Shiga Toxin-Producing Escherichia Coli (STEC) and Salmonella in Beef (including Veal) Slaughter Operations (2017) 
This guideline provides beef and veal slaughter establishments with information concerning best practices at slaughter that they can use to prevent, eliminate, or reduce levels of fecal and associated microbiological contamination, specifically contamination with Shiga Toxin Producing E. coli (STEC) and Salmonella.

FSIS Compliance Guideline for the Prevention and Control of Trichinella and Other Parasitic Hazards in Pork Products (May 2018)
This guideline is designed to help establishments, with a focus on small and very small establishments,understand available options that are effective for the prevention and control of Trichinella spiralis and other parasitic hazards in ready-to-eat (RTE) and not-ready-to-eat (NRTE) pork products.

 

Last Modified Oct 31, 2018