On September 19 and September 21, 2022, the U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) will host two encore webinars to provide an overview of the revised 2021 Cooking Guideline for Meat and Poultry Products (Revised Appendix A) and 2021 Stabilization Guideline for Meat and Poultry Products (Revised Appendix B).

Pre-registration for the webinars is not required. Recordings of both webinars, along with presentation slides, will be posted on the FSIS website for those unable to attend.

• The September 19 webinar will be held from 1–3 P.M. Eastern Time (ET) 
• The September 21 webinar will be held from 10 A.M.–12 P.M. ET.

The webinars are intended for establishments that were unable to attend the webinars hosted earlier this year. The previous webinars, held on May 23 and May 24, are available on the FSIS website. The September webinars will cover the same content as the May webinars and will provide an opportunity for participants to ask questions.

FSIS announced the availability of the revisions of its cooking (lethality) and stabilization (cooling and hot-holding) guidance, referred to as Appendices A and B, in the December 14, 2021 Federal Register. Establishments that utilized previous versions of Appendix A as support have until December 14, 2022, to either update to the 2021 guidelines or identify alternative support.