To assist establishments in meeting food safety regulatory requirements, USDA-FSIS has released a new, generic Hazards Analysis and Critical Control Points (HACCP) model for ready-to-eat (RTE) fermented, salt-cured, and dried products.
USDA-FSIS Publishes New Generic HACCP Model for RTE Fermented, Salt-Cured, Dried Products
August 12, 2025
Food Safety News
