Appendix A Compliance Guidelines For Meeting Lethality Performance Standards For Certain Meat And Poultry Products

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March 17, 2020

Introduction

Establishments producing ready-to-eat roast beef, cooked beef and corned beef products and certain ready-to-eat poultry products are required by FSIS to meet the lethality performance standards for the reduction of Salmonella contained in §§ 318.17(a)(1) and 381.150(a)(1) of the meat and poultry inspection regulations. Further, FSIS requires meat and poultry establishments, if they are not operating under a HACCP plan, to demonstrate how their processes meet these lethality performance standards within a written process schedule validated for efficacy by a process authority (§§ 318.17(2)(b)and (c) and 381.150 (2)(c) and (d)).
To assist establishments in meeting the lethality requirements, FSIS is issuing these compliance guidelines, which are based upon the time/temperature requirements contained in previous regulations. Establishments may choose to employ these guidelines as their process schedules. FSIS considers these guidelines, if followed precisely, to be validated process schedules, since they contain processing methods already accepted by the Agency as effective.
Also within these guidelines, FSIS has provided discussion regarding disposition of product following heating deviations and advice for the development of customized procedures for meeting the lethality performance standards.

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