USDA's Food Safety and Inspection Service (FSIS) posted a compliance guide outlining measures establishments that produce ready-to-cook (RTC) poultry can implement to meet new chilling requirements that became effective on October 20, 2014, under the final Modernization of Poultry Slaughter Inspection rule. Establishments can comply by following the time and temperature chilling procedures that FSIS approved under the Salmonella Initiative Program (SIP), by implementing the regulatory time and temperature provisions removed by the final rule on modernization of poultry inspection, or by developing their own validated chilling procedures that will control the levels, and prevent the multiplication, of spoilage organisms and pathogenic bacteria. FSIS is accepting public comments on the guide for 60 days.
To view the full update, and for additional information regarding ways to submit comments, click here.
To read the rest of the story, please go to: American Meat Institute