Rolnictwo i żywność · 14/12/2021

FSIS Updates Guidelines for Meat and Poultry Establishments on Cooking and Stabilization of Pathogens

The Food Safety and Inspection Service (FSIS) has released updated guidelines for small and very small meat and poultry establishments on destroying Salmonella and other pathogens during cooking of ready-to-eat products and controlling the growth of Clostridial pathogens during cooling and hot-holding, in response to comments received on the 2017 versions of the guidelines.