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.
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
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)