Appendix A
This guideline provides information on the Agency regulatory requirements associated with safe production of ready-to-eat (RTE) products with respect to the destruction of Salmonella and other pathogens. It applies to small and very small meat and poultry official establishments although all meat and poultry establishments may apply the
recommendations in this guideline. It relates to 9 CFR 318.17(a)(1), 9 CFR 318.23, 381.150(a)(1), and 9 CFR 417.
FSIS Cooking Guideline for Meat and Poultry Products- Revised Appendix A (December 2021)
Appendix B
This guidance provides information on the Agency regulatory requirements associated with safe production of heat-treated ready-to-eat (RTE) and not-ready-to-eat (NRTE) meat and poultry products with respect to preventing or limiting the growth of spore-forming bacteria and other pathogens. It applies to small and very small meat and poultry official establishments although all meat and poultry establishments may apply the recommendations in this guideline. It relates to 9 CFR 318.17(a)(2), 9 CFR 318.23(c)(1), 9 CFR381.150(a)(2), 9 CFR381.150(b), 9 CFR 417.
FSIS Stabilization Guideline for Meat and Poultry Products- Revised Appendix B (December 2021)
Additional Resources
Docket No. FSIS-2017-0016 FSIS Guidelines for Small and Very Small Meat and Poultry Establishments regarding Cooking and Stabilization in Meat and Poultry Products
FSIS Notice 59-21 Availability of Cooking Guideline (Revised Appendix A) and Stabilization Guideline (Revised Appendix B) and Extension of Delayed Implementation of Verification