FSIS Releases New HACCP Model for Fermented, Salt-Cured and Dried Products

The U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS) released a new generic hazard analysis and critical control point (HACCP) model for ready-to-eat fermented, salt-cured and dried products.

FSIS previously published the FSIS Ready-to-Eat Fermented, Salt-Cured, and Dried Products Guideline in 2023, which provides information on FSIS regulatory requirements associated with safe production of ready-to-eat shelf-stable, fermented, salt-cured and dried products that rely on multi-hurdle approaches to achieve lethality and shelf-stability. The model illustrates the processing of a dried fermented sausage in the HACCP processing category of not heat treated and shelf stable.

Consistent with previous models, the new HACCP model includes a product description, ingredients list, production flow diagram, hazard analysis and HACCP plan. The model is intended to assist establishments in meeting regulatory requirements to produce safe and wholesome products.

FSIS HACCP models may not necessarily apply to all operations or products, and the contents of the models are nonbinding, said the agency. Flow diagrams in the models demonstrate a general production process and should be modified to reflect the processes used at the establishment.

Along with the 1996 Pathogen Reduction/HACCP final rule, FSIS made generic HACCP models for different meat and poultry processes available as examples on how to meet regulatory requirements. As announced in an October 2020 constituent update, FSIS updated its HACCP guide and multiple generic HACCP models and also developed a Sanitation Standard Operating Procedures guide. New and updated models reflect changes in FSIS policy and lessons learned about implementing HACCP since its inception, said the agency.

FSIS HACCP models are available on the FSIS Guidelines page and the Small & Very Small Plant Guidance page of the FSIS website.