recent regulatory changes for meat poultry labeling
TRANSCRIPT
F O U N D AT I O N F O R
R E S E A R C H E D U C A T I O NM E AT P O U LT R Y
Recent Regulatory Changes for Meat & Poultry Labeling
Presenter: Debbie NeceCargill Scientific & Regulatory Affairs Director
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R E S E A R C H E D U C A T I O NM E AT P O U LT R Y01/30/2017 3
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AGENDA
Descriptive Designation Labeling for Raw Meat and Poultry Products with Added Solution
Mechanically Tenderized Beef Labeling Revised Animal Raising Claims Guidelines Proposed Revision to Nutrition Facts Questions
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Descriptive Designation Labeling for Raw Meat and Poultry Products with Added Solution
9 CFR 317.2(e)(2) ; 9 CFR 381.117 (h)
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WHO IT AFFECTS
All raw meat and poultry manufacturers: Domestic establishments Foreign establishments exporting to US Retailers
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REQUIREMENTS OF THE RULE
Descriptive designation must be part of the product name.
Descriptive designation includes: % of the added solution All ingredients (single or multi‐ingredient) in
descending order of predominance
Percent solution must be a number with the percent symbol. E.g. “15% solution” not “fifteen percent
solution”01/30/2017 7
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REQUIREMENTS OF THE RULE
Product name and Descriptive designation must be the same font, same shadowing, same color, same boldness and on the same color background. The background color must be solid.
No text or graphics can be between the Product name and Descriptive designation.
The word “Enhanced” may not be used in the product name or in the descriptive designation.
“Marinated” can replace “injected” now for all percents of injection.
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REQUIREMENTS OF THE RULE
There must be a separate ingredient statement if the descriptive designation does not sub‐list multi‐ingredient components.
All lettering in product name and descriptive designation must meet 1/3 sizing: Shortest letter compared to tallest letter This part of rule is not effective until January
1, 201801/30/2017 9
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PRODUCTS COVERED BY RULE:
Do not meet a standard of identity Ex – Corned Beef that have 10% solution
or more or Corned Beef Brisket that are 20% or more
Ex – Naturally Cured Pork not under PFF Are sold into retail, HRI, further processing Are produced in retail facility such as
grocery stores
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PRODUCTS NOT COVERED:
Raw products meeting standard of identity All cooked products with added solution
statements Descriptively labeled raw products Ex ‐ Beef, Water and Binder Product
Heat‐treated, breaded, whole muscle products with added solutions
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EXAMPLE LABEL FROM FSIS
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EXAMPLE LABELSBack Product Label
with no nameFront Product label with Product Name and Descriptive Designation
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EXAMPLE LABELS
Back Product Label with breakout of seasoning
mix
Front Product label with Product Name and Descriptive Designation
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EXAMPLE BEEF LABELS FOR SOLUTION STATEMENT ONLY
Back Product Label with Product
Name, Descriptive Designation and
Ingredient list
Front Product label with Product Name and
Descriptive Designation
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EFFECTIVE DATE January 1, 2016 ‐ raw poultry, pork and
other red meat (excluding beef below) with added solutions (except statement may be 1/4 size)
May 17, 2016 – raw mechanically tenderized or injected beef (except statement may be 1/4 size)
January 1, 2018 – all raw meat and poultry products with solution must comply with 1/3 size requirement
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Mechanically Tenderized Beef Labeling (MTB)
9 CFR 317.2(e)(3)
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WHO IT AFFECTS
All raw mechanically tenderized beef manufacturers: Domestic establishments Foreign establishments exporting to US Retailers
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REQUIREMENTS OF THE RULE
Descriptive designation (mechanically tenderized, blade tenderized, or needle tenderized) must be part of the product name.
All lettering in product name and descriptive designation must meet 1/3 sizing: Shortest letter compared to tallest letter
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REQUIREMENTS OF THE RULE
Product name and Descriptive designation must be the same font, same shadowing, same color, same boldness and on the same color background. The background color must be solid.
No text or graphics can be between the Product name and Descriptive designation.
Validated cooking instructions required for those items going to household consumers, hotels, restaurants, or similar institutes.
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COOKING INSTRUCTIONS REQUIREMENTS
List a cooking method Specify that products need to be cooked to a
certain minimum internal temperature Indicate if products need to be held at a
minimum temperature or higher for a specified time before eating. i.e. dwell time or rest time, to ensure that
potential pathogens are destroyed Indicate that internal temperature should be
measured by a thermometer.
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VALIDATING OF COOKING INSTRUCTIONS
FSIS released a 31 page Compliance Guideline for Validating Cooking Instructions for Mechanically Tenderized Beef Products
Guidelines can be found on FSIS website http://www.fsis.usda.gov/wps/wcm/connect/606919b6‐5192‐40bd‐a32b‐99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJPERES
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EXAMPLE OF COOKING INSTRUCTIONS FROM FSIS:
Gas Grill: 1) Heat gas grill on Medium‐High. 2) Cook for 6 minutes to an internal temperature of 145°F as measured with a food thermometer. Flip steak over at least twice during cooking. 3) After removing from the gas grill, for safety, allow meat to rest at or above 145° F internal temperature for at least three minutes before serving.
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EXAMPLE OF COOKING INSTRUCTIONS FROM FSIS:
Cook the following size steaks on a grill for the time indicated until the cooked steak reaches 145° F as measured with a meat thermometer. Then allow the product to rest for 3 minutes.
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PRODUCT NOT COVERED:
Mechanically Tenderized beef that receives full lethality treatment at an official establishment
Products that receive other tenderizing methods (ex pounding or cubing) which changes the appearance of the product.
Corned beef Beef that is less than 1/8” thick (ex beef carne
asada) Beef that is only vacuum tumbled.
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EXAMPLE LABEL FROM FSIS
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EXAMPLE LABEL FOR MECHANICALLY TENDERIZED
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EXAMPLE LABELS FOR MTB AND SOLUTION STATEMENT
Front Product label with
MTB, Cooking
Instructions, Product
Name and Descriptive Designation
Back Product Label with no Product Name and full Ingredient list
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REQUIREMENTS WHEN BOTH MTB AND ADDED SOLUTION ARE APPLIED
Both descriptive designations are considered equal
They may be placed in any order by product name Ex ‐ “Beef Needle Tenderized Contains 12%
solution of water, salt” Ex – “Beef Contains 12% solution of water, salt
Needle Tenderized Ex – “Needle Tenderized Beef Contains 12%
solution of water, salt01/30/2017 29
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EFFECTIVE DATE
May 17, 2016 – raw mechanically tenderized or injected beef (except statement may be 1/4 size)
January 1, 2018 – all raw meat and poultry products with solution must comply with 1/3 size requirement
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Updated Labeling Guideline for Animal
Raising Claim Documentation
Guideline on FSIS website
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GUIDELINE SPECIFICS
Effective Date – October 5, 2016. Guideline was effective the date it was released. FSIS did request comments until December 2016, from which they may update the guideline with.
Impacted – All establishments, meat and poultry domestic and imported products to the U.S., that have animal raising claims.
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GUIDELINE SPECIFICS Packaging with animal raising claims must
be approved by LPDS (FSIS) before use. FSIS in‐plant inspectors are to verify that
product with animal raising claims have a FSIS label approval on file.
Definitions and guidelines for frequently used claims: Age of Animal Animal Welfare & Environmental Stewardship Breed
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GUIDELINE SPECIFICS Definitions and requirements for frequently
used claims continued: Diet Living, Raising, Raising Conditions Raised without Antibiotics – Red Meat Raised without Antibiotics – Poultry Raised without Hormones Source or Traceability
Third Party Certification accepted but not required
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GUIDELINE SPECIFICS Documentation typically needed for
submittal of these claims to FSIS:1. Detailed written description explaining the
controls used for ensuring that the raising claim is valid from birth to harvest or the period of raising being referenced by the claim;
2. A signed and dated document describing how the animals are raised (e.g., vegetarian fed, raised without antibiotics, grass fed), to support that the specific claim made is truthful and not misleading
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GUIDELINE SPECIFICS Documentation typically needed for
submittal of these claims to FSIS cont’d:3. A written description of the product tracing
and segregation mechanism from time of slaughter or further processing through packaging and wholesale or retail distribution.
4. A written description for the identification, control, and segregation of non‐conforming animals/product
5. If a third‐party certifies a claim, a current copy of the certificate
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EXAMPLE LABEL FROM FSIS
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EXAMPLE LABELS
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Nutrition Facts Proposed Update
Comments for proposed regulation due March 20, 2017
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PROPOSED RULE
Effective Date – None. This is a proposal only. FSIS is asking for comments by March 20, 2017 then put forth Final rule with effective date.
FDA Products – FDA final rule has been released. FDA products need to be compliant by July 26, 2018 for manufacturers with $10 million in sales.
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FDA FORMAT
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EXAMPLES OF PROPOSED CHANGES TO FOLLOW FDA RULE: Format Change sodium DV from 2400mg to 2300mg Establish reference values for children
under age of 4 & pregnant/lactating women Require dual‐column nutrition for certain
containers Modify some RACCs Require trans fat listing
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DON’T HOLD YOUR BREATH TO AVOID CHANGE.
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Questions
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