FSIS-GD-2023-0002: FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline (usda.gov) https://www.fsis.usda.gov/sites/default/files/media_file/documents/FSIS-GD-2023-0002.pdf
- Fermented Genoa salami, hard salami, pepperoni, turkey pepperoni, summer sausage, Abruzzese, Lebanon bologna, sopressata, thuringer, mettwurst, saucisson, chorizo, chourico, soudjouk (sujuk or soujouk), pickled pigs’ feet, bologna in vinegar, landjager 15
- Salt-cured Prosciutto ham, Parma ham, Westphalian ham, Bayonne ham, Serrano ham, Black Forest ham, country ham, pancetta, coppa, capocolla, bresaola, beef prosciutto, basturma, duck prosciutto, linguica, salchichon 18
- Dried dried beef, beef jerky1, beef nuggets, steak tenders, kippered beef, meat sticks, turkey jerky, tasajo, pemmican, pipi kaula, droëwors, biltong, jamon (jambon), longanisa, (some) saucisson, (some) chorizo, dried soup mixes/soup bases, freeze-dried entrees, fried pork skins/rinds/cracklings/chicharrones, lard
https://www.fsis.usda.gov/policy/federal-register-rulemaking/federal-register-notices/availability-fsis-ready-eat-fermented
Availability of FSIS Ready-To-Eat Fermented, Salt-Cured, and Dried Products Guideline
DOCKET NUMBER
Docket No. FSIS-2022-0011
FEDERAL REGISTER STATUS
Notice of availability and request for comments
PROPOSED DATE
May 05, 2023
Summary
FSIS is announcing the availability of and requesting comments on a guidance document for small and very small meat and poultry establishments manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products, that do not use cooking as the primary lethality step. This guideline addresses many commonly asked questions concerning the food safety hazards associated with these products and the key steps in each process needed to ensure safety. This guideline replaces and expands upon information previously found in other guidance documents addressing the safe production of RTE fermented meat and poultry products.
Availability of FSIS Ready-To-Eat Fermented, Salt-Cured, and Dried Products Guideline
DOCKET NUMBER
Docket No. FSIS-2022-0011
FEDERAL REGISTER STATUS
Notice of availability and request for comments
PROPOSED DATE
May 05, 2023
Summary
FSIS is announcing the availability of and requesting comments on a guidance document for small and very small meat and poultry establishments manufacturing ready-to-eat (RTE), shelf-stable, fermented, salt-cured, and dried meat and poultry products, that do not use cooking as the primary lethality step. This guideline addresses many commonly asked questions concerning the food safety hazards associated with these products and the key steps in each process needed to ensure safety. This guideline replaces and expands upon information previously found in other guidance documents addressing the safe production of RTE fermented meat and poultry products.
Dates
Submit Comments on or before July 5, 2023.
Addresses
A downloadable version of the guideline is available to view and print at https://www.fsis.usda.gov/policy/fsis-guidelines. No hard copies of the guideline have been published.
FSIS invites interested persons to submit comments on this guideline. Comments may be submitted by one of the following methods:
Federal eRulemaking Portal: This website provides the ability to type short comments directly into the comment field on this web page or attach a file for lengthier comments. Go to https://www.regulations.gov. Follow the online instructions at that site for submitting comments.
Mail: Send to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, 1400 Independence Avenue SW, Mailstop 3758, Washington, DC 20250–3700.
Hand- or courier-delivered submittals: Deliver to 1400 Independence Avenue SW, Jamie L. Whitten Building, Room 350–E, Washington, DC 20250–3700.
Instructions: All items submitted by mail or electronic mail must include the Agency name and docket number FSIS–2022–0011. Comments received in response to this docket will be made available for public inspection and posted without change, including any personal information, to https://www.regulations.gov.
Docket: For access to background documents or comments received, call (202) 937–4272 to schedule a time to visit the FSIS Docket Room at 1400 Independence Avenue SW, Washington, DC 20250–3700.
For Further Information Contact
Rachel Edelstein, Assistant Administrator, Office of Policy and Program Development; Telephone: (202) 937–4272.
https://www.fsis.usda.gov/guidelines/2023-0002
FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline
This guideline provides information on FSIS regulatory requirements associated with safe production of ready-to-eat (RTE) shelf-stable, fermented, salt-cured, and dried products that rely on multi-hurdle approaches to achieve lethality and shelf-stability. It applies to small and very small meat and poultry establishments although large establishments can benefit from the information. This guideline relates to FSIS regulations in 9 CFR parts 317, 319, 381, 416, 417, 424, 430, and 431.
Submit Comments on or before July 5, 2023.
Addresses
A downloadable version of the guideline is available to view and print at https://www.fsis.usda.gov/policy/fsis-guidelines. No hard copies of the guideline have been published.
FSIS invites interested persons to submit comments on this guideline. Comments may be submitted by one of the following methods:
Federal eRulemaking Portal: This website provides the ability to type short comments directly into the comment field on this web page or attach a file for lengthier comments. Go to https://www.regulations.gov. Follow the online instructions at that site for submitting comments.
Mail: Send to Docket Clerk, U.S. Department of Agriculture, Food Safety and Inspection Service, 1400 Independence Avenue SW, Mailstop 3758, Washington, DC 20250–3700.
Hand- or courier-delivered submittals: Deliver to 1400 Independence Avenue SW, Jamie L. Whitten Building, Room 350–E, Washington, DC 20250–3700.
Instructions: All items submitted by mail or electronic mail must include the Agency name and docket number FSIS–2022–0011. Comments received in response to this docket will be made available for public inspection and posted without change, including any personal information, to https://www.regulations.gov.
Docket: For access to background documents or comments received, call (202) 937–4272 to schedule a time to visit the FSIS Docket Room at 1400 Independence Avenue SW, Washington, DC 20250–3700.
For Further Information Contact
Rachel Edelstein, Assistant Administrator, Office of Policy and Program Development; Telephone: (202) 937–4272.
https://www.fsis.usda.gov/guidelines/2023-0002
FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline
This guideline provides information on FSIS regulatory requirements associated with safe production of ready-to-eat (RTE) shelf-stable, fermented, salt-cured, and dried products that rely on multi-hurdle approaches to achieve lethality and shelf-stability. It applies to small and very small meat and poultry establishments although large establishments can benefit from the information. This guideline relates to FSIS regulations in 9 CFR parts 317, 319, 381, 416, 417, 424, 430, and 431.
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