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FSIS Issues Directive Regarding Verification Procedures for Lethality and Stabilization

Tuesday, June 27, 2017

(North American Meat Institute)

The Food Safety and Inspection Service (FSIS) issued a directive providing instructions to inspection program personnel (IPP) for verifying lethality and stabilization processes at establishments that make ready-to-eat meat and poultry products. The directive also addresses stabilization processes in establishments that make not ready-to-eat heat-treated, not-fully-cooked meat and poultry products, including partially-cooked and char-marked meat patties and partially-cooked poultry breakfast strips. In addition, the directive includes new information for verifying lethality and stabilization processes during fermentation/acidification, saltcuring and drying, and for evaluating heating and cooling deviations, among other updates. The Meat Institute contacted FSIS seeking clarification about whether Appendices A and B , issued in June 1999, are still valid to support current lethality and stabilization processes utilized by the industry. The Meat Institute will update members when an answer is received.

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