The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA FSIS) has released a new Hazard Analysis and Critical Control Points (HACCP) Model for Fully Cooked, Not Shelf Stable Roast Beef. The model replaces the 1999 Generic HACCP Model for Fully Cooked, Not Shelf Stable Meat and Poultry Products. The new model applies to products that undergo a full lethality heat process step to achieve food safety.
Products that receive a full lethality heat process step are not shelf-stable, and must be frozen or refrigerated throughout their shelf life. These products are also considered ready-to-eat, as the full lethality heat process step makes them safe to eat without further preparation by the consumer.
The HACCP Fully Cooked, Not Shelf Stable Model’s critical control points do not apply to all operations or products; the model demonstrates a general production process and should be modified depending on its application. The model also includes references for guidance on the selection of food safety critical limits, which must come from scientific documents or other credible sources.
The model is not law and does not legally obligate the public in any way. It is only intended to provide clarity to the public regarding existing legal requirements or agency policies.