New FSIS HACCP Model for Fully Cooked, Not Shelf Stable Roast Beef
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.