The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced the availability of a guidance document for small and very small meat and poultry establishments manufacturing ready-to-eat, shelf-stable, fermented, salt-cured, and dried meat and poultry products, that do not use cooking as the primary lethality step to kill bacteria. FSIS will accept public comments through July 5, 2023.
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