ABSTRACT
This chapter provides basic information on various types of shelf-stable meat products and the principles for controlling the food safety hazards speci‘c to these products.
In the United States, the Food Safety Inspection Service (FSIS), a unit of the Department of Agriculture (USDA), is responsible for the safety of meat and meat produces. In accordance with the following, please note that, for this chapter:
1. The text and tables have been collated from multiple USDA public documents (legal, regulatory, and training), distributed in USDA’S website, https://www.fsis.usda.gov.
