US – The USDA's Food Safety and Inspection Service has issued a new compliance guide for poultry meat processors outlining new chilling requirements for ready to cook products.
The new chilling requirements came into force on 20 October as part of the final Modernisation of Poultry Slaughter Inspection rule.
Poultry plants can comply by following the time and temperature chilling procedures that FSIS approved under the Salmonella Initiative Program (SIP).
FSIS said that it “considers the former regulations and procedures approved under SIP as “safe harbors” that have been scientifically validated”.
This means implementing the regulatory time and temperature provisions removed by the final rule on modernisation of poultry inspection.
However, FSIS added that poultry processors may also choose to develop their own validated chilling procedures that will effectively control the pathogen and bacteria levels.
The guidelines are now open for public comment over the next 60 days.
TheMeatSite News Desk