FSIS Issues New Salmonella Guide for Small Entities

The revised compliance guide will be useful to small and very small meat and poultry establishments.

The Food Safety and Inspection Service has issued a revised compliance guide that will help small and very small meat and poultry establishments produce ready-to-eat products with respect to Salmonella and other pathogens.

Posted Sept. 19, the guide is not available in hard copy, according to the FSIS notice announcing its availability.

FSIS noted one commenter suggested addressing the guide to the entire industry, not just small and very small establishments. In response, FSIS said it is important for this category to have access to a full range of scientific and technical support in order to establish safe, effective HACCP systems. The guide is addressed to them because it contains information that may otherwise not be available to them, the notice states.

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