FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A)

Revised Appendix A · FSIS-GD-2021-0014 · December 2021

Agency: USDA Food Safety and Inspection Service (FSIS)
Guideline ID: FSIS-GD-2021-0014
Issue date: 2021-12-01
Version used by this calculator: 2021
Replaces: FSIS-GD-2017-0008
Official URL: https://www.fsis.usda.gov/guidelines/2021-0014
File SHA-256: ae2fa18606c15b9c45dd1ca3d378725f6cd51854cc169bb3371b9c9da118f03f
Bytes: 1583508
Downloaded: 2026-09-14 10:34:48
Last checked: 2026-09-14 10:34:48

What this document is

FSIS states that the guideline provides information on Agency regulatory requirements associated with safe production of ready-to-eat (RTE) products with respect to the destruction of Salmonella and other pathogens. It applies to small and very small meat and poultry official establishments, although all meat and poultry establishments may apply the recommendations.

Scope used on this site

This calculator uses only the 2021 Revised Appendix A as the active source. The 2017 edition exists as historical context and is not the default lookup version. Appendix B (stabilization) is architecturally reserved and is not included in this release.

Tables structured here

Table 1 — Critical Operating Parameters for FSIS Humidity Options (pages 26–26), status: verified
Table 2 — Time-Temperature Combinations for Meat Products to Achieve Lethality (pages 35–35), status: verified
Table 3 — Time-Temperature Combinations for Chicken Products to Achieve Lethality (pages 37–37), status: verified
Table 4 — Time-Temperature Combinations for Turkey Products to Achieve Lethality (pages 38–38), status: verified
Cooked Poultry Rolls Options — Cooked Poultry Rolls Options (pages 39–39), status: verified
Table 6 — Time-Temperature Combinations for Meat Products to Achieve a 5-Log Reduction (pages 59–59), status: verified

Source

Data on this page are derived from the USDA Food Safety and Inspection Service (FSIS) Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.

View official FSIS guideline

Important

This website is an independent informational tool and is not affiliated with, endorsed by, or operated by USDA FSIS.

The calculations and data presented on this website are based on the USDA FSIS Cooking Guideline for Meat and Poultry Products (Revised Appendix A), December 2021.

FSIS guidance does not have the force and effect of law. Users are responsible for determining the scientific and regulatory support applicable to their own processes.