date:Mar 21, 2016
d rule that proposed to establish food safety performance standards for all ready-to-eat (RTE) and all partially heat-treated meat and poultry products.
Consistent with the 2001 proposed rule, this supplemental proposed rule, if finalized, will remove the provisions for the prescribed treatment of pork products. FSIS Hazard Analysis and Critical Control Point (HACCP) regulations require every federally inspected establishment to identify and control food safety hazards that are reasonably likely