Has FSIS changed stance on stabilization of cured, smoked intact pork muscle product?
(9-03) FSIS has not changed its position on stabilization of cured, smoked intact pork muscle product. Establishments have the responsibility to address any food safety hazards likely to occur in the process. If an establishment is applying heat to product, it is expected that any food safety hazards associated with the stabilization of that product are addressed. If an establishment determines that Clostridium perfringens is a food safety hazard likely to occur, measures that are adequate to control this hazard must be an integral part of the HACCP system. FSIS has permitted establishments to use the criteria in FSIS Directive 7110.3 or Appendix B, Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Stabilization), as supporting documentation for stabilization processes. Establishments should understand that the criteria in FSIS Directive 7110.3 may not be the most effective measures for controlling spore-forming bacteria. Establishments may use other stabilizati
