Last month, we discussed the Food Safety and Inspection Service’s (FSIS) Salmonella Compliance Guideline for Small and Very Small Meat and Poultry Established that Produce Ready-to-Eat (RTE) Products and Revised Appendix A. This month, we want to focus on the FSIS’ Compliance Guideline for Stabilization (Cooling and Not-Holding) of Fully and Partially Heat-Treated RTE and NRTE Meat and Poultry Products Produced by Small and Very Small Establishments and Revised Appendix B (Stabilization Compliance Guideline).
The Stabilization Compliance Guideline replaces the January 1999 Appendix B the agency published on cooling recommendations for certain products. The Stabilization Compliance Guideline was made available on June 15 and the comment period was extended through Sept. 17.