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Bookmark or Share- Shelf-Stable Food Safety - Food Safety and Inspection ServiceShelf-Stable Food Safety. Foods that can be safely stored at room temperature, or “on the shelf,” are called “shelf stable.”. These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not ...
- HACCP Model for Fully Cooked—Not Shelf Stable Roast BeefEstablishments are to tailor the model(s) to fit the establishment’s operation. This Fully Cooked—Not Shelf Stable HACCP model applies to products that receive a full lethality heat process step to achieve food safety. The full lethality heat process step makes these products safe to eat with no further preparation required by the consumer.
- HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky)A Generic HACCP Model for Ready-to-Eat, Heat-Treated, Shelf-Stable (Beef Jerky) The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule in July 1996. The HACCP regulations (9 CFR Part 417) require establishments to develop and implement a system of ...
- FSIS Product Categorization Process Category - Food Safety and ...require shelf stable products to be frozen or refrigerated for food safety purposes. Ifthe establishment produces using the processing steps applicable under this process category and the product is not shelf stable, then establishment is producing product under the process category Fully Cooked -Not Shelf Stable. Fully Cooked - Not Shelf ...
- Chart of Ready-to-Eat (RTE) vs. Not RTE (NRTE) Products: Resource 1Shelf Stable • •Products with secondary inhibitors Not Shelf Stable If the product is not shelf stable, labeling such as keep refrigerated or frozen is required. SHI are not required and should not be used because they could be misleading to consumers. Validation that the meat or poultry component s (e.g., a 5-log reduction of . Salmonella).
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