Appendix A & B

Appendix A

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. 

Appendix A – Compliance Guidelines for Meeting Lethality Performance Standards for Certain Meat and Poultry Products (June 1999)

FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-To-Eat (RTE) Products and Revised Appendix A (June 2017)

Questions about Lethality and FSIS Appendix A

Appendix B

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:

  • The regulatory requirements associated with stabilization (cooling and hot-holding)
  • The scientific support documents available to help develop a safe process and product
  • Recommend corrective actions in the event of a cooling deviation

Appendix B – Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products- Stabilization (June 1999)

FSIS Compliance Guideline for Stabilization (Cooling and Hot-Holding) of Fully and Partially Heat-Treated RTE and NRTE Meat & Poultry Products Produced for Small and Very Small Establishments and Revised Appendix B (June 2017)

Questions about Stabilization and FSIS Appendix B

FSIS Notice

07-20 Extension of Delayed Implementation of Verification of Revised Appendix A & B (issued Feb. 11, 2020; expires Feb. 1, 2021)