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.