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.
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
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)