IEH Academy

Changes to USDA Meat Temperature Regulations Training

Course details

Self-Paced eLearning

49.00

1 Hour

Dr. Gene Bartholomew

This course will help you interpret updated USDA guidelines and better understand how to ensure the safety and quality of your RTE meat and poultry products.

Course Description

The USDA has had regulations in place since 1999 covering lethality and chilling (stabilization) performance standards for certain fully-cooked meat and poultry products. Processors who make these specific products are required to meet these performance standards or develop scientifically-based control measures delivering an equivalent margin of safety.

While not legally required, the agency expects producers of all other meat and poultry products to also follow these standards as part of their HACCP plan. The USDA recently published updated guidelines to address both lethality (Appendix A) and stabilization (Appendix B) controls.

These guidelines were revised in response to changing scientific knowledge, comments from users and academia, and a recognition that some standards are difficult to meet.

This course deciphers the language in the revised appendices, reviews the impacts of these revisions and offers insights on how to address both lethality and stabilization controls to minimize impacts on the producer.

Changes to USDA Meat Temperature Regulations
Changes to USDA Meat Temperature Regulations
Changes to USDA Meat Temperature Regulations
Changes to USDA Meat Temperature Regulations

Agenda

  • Discuss the origins of Appendix A and Appendix B
  • Identify the differences between guidelines and regulations
  • Discuss Appendix A, its changes in the most recent revision, and how to apply it
  • Discuss several issues with applying Appendix A
  • Discuss Appendix B, its changes in the most recent revision, and how to apply it
  • Discuss practical considerations of using chilling guidelines
  • Discuss how to incorporate chilling guidelines in your food safety plan

Registration and Payment

To register for this course, please visit our training portal.

Meet the Instructor

Dr. Gene Bartholomew