Advisory for Retail Processing with Proper Controls and Variances for Product Safety
This guidance has been prepared in response to a notable increase in on-site retail processing (manufacturing) of foods traditionally processed in controlled plant environments. Such retail processing can involve, but is not limited to acidifying, smoking, drying, fermenting, curing, reduced oxygen packaging, and other operations that are traditionally done at a food manufacturing plant level. The key distinction for processing as related to this guidance is that the processing occurs on-site in the retail setting. This guidance is intended for retailers and regulatory personnel to help understand the controls to implement in a retail operation in order to process and sell safe food products.
Click on the following links to view the Advisory(ies)...
• Beef Jerky [View PDF]
• Cured & Hot Smoked Sausage [View PDF]
• Cured & Smoked Ham [View PDF]
• Fermented and Dried Sausage [View PDF]
• Fresh-cut Produce [View PDF]
• Fresh Juice [View PDF]
• Reduced Oxygen Packaged (ROP) of Raw, Frozen Seafood [View PDF]
• Smoked Seafood [View PDF]
• Sushi [View PDF]