USDA Guidance Cured-Fermented-Dried Meats

The following is a file containing two USDA FSIS authored guidance documents on cured, fermented, and dried meats including the USDA FSIS model HACCP plan.  It is recommended that retail operators wanting to produce dry and semi-dry sausage and dried whole muscle meats use this guidance to educate themselves before they consider writing a HACCP plan. Secondly, operators should become familiar with the formatting and required elements of a food code HACCP Plan as specified in the latest edition of the food code section 8-201.14.