New USDA Guidance for Certain RTE Fermented, Cured Meat Products
The U.S. Department of Agriculture’s Food Safety and Inspection Service (USDA’s FSIS) has released a guidance document for 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.
FSIS is seeking public comment on the guideline until July 5, 2023. The agency will host two webinars to provide an overview of the guidance and an opportunity for participants to ask questions. The webinars will take place on: