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FSIS Issues Notice on Use of Ingredients of Potential Public Health Concern
FSIS published a Federal Register notice on May 8, titled, The Use of Ingredients of Potential Public Health Concern.
This notice informs establishments that prepare meat and poultry products of the need to ensure proper control over
the use of ingredients, especially those that present a potential public health concern, and over the ingredient labeling
of their products.
Establishments should ensure that their systems provide such control as part of the next reassessment of their Hazard
Analysis and Critical Control Point systems.
The agency is accepting comments through the Federal eRulemaking Portal at https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.regulations.gov and by electronic
mail at FSIS.RegulationsComments@usda.gov.
This notice is available on FSIS' Web site at
https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/OPPDE/rdad/
FRPubs/05-016N.htm.
FSIS Extends Comment Period on Retail Lists
FSIS has extended the comment period on the proposed rule on the availability of lists of retail consignees during
meat or poultry product recalls. The agency is now accepting comments until June 11.
FSIS published a Federal Register notice on May 10, titled, Availability of Lists of Retail Consignees During
Meat or Poultry Product Recalls.
The notice announces that FSIS is reopening and extending the comment period for the proposed rule which originally
closed on May 8.
This action is based on requests made by individuals who attended the agency's April 24 public meeting to solicit
comments on the proposal.
Comments may be submitted through the Federal eRulemaking Portal at https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.regulations.gov
and by electronic mail at FSIS.RegulationsComments@usda.gov.
This notice is available on FSIS' Web site at
https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/OPPDE/rdad/
FRPubs/2005-0028.htm.
National Advisory Committee on Meat and Poultry Inspection to Hold Public Meeting
FSIS published a Federal Register notice on May 12, to announce that the National Advisory Committee on
Meat and Poultry Inspection will hold a public meeting on May 23-24. The committee will discuss issues related to
building a more robust risk-based inspection system.
Subcommittees will hold open meetings on May 23, from 3 p.m. to 6 p.m. The full committee will hold a public meeting on
both days from 8:30 a.m. to
2 p.m.
All committee meetings will be held in the conference room at the south end of the cafeteria located in the
USDA South Building, 1400 Independence Avenue, SW., Washington, DC.
The agency is accepting comments through the Federal eRulemaking Portal at https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.regulations.gov
and by electronic mail at FSIS.RegulationsComments@usda.gov.
The notice is available on FSIS' Web site at
https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/OPPDE/rdad/
FRPubs/2006-0005.htm.
Export Tip of the Week
Containers of meat and poultry products certified on FSIS Form 9060-5, Meat and Poultry Export Certificate of
Wholesomeness, are box stamped with information which includes the unique number of the corresponding health
certificate.
The primary purpose for box stamping the product is to link the product being exported to the health certificate.
These box stamps should only be placed on the containers and not on the health certificate or any other accompanying
documentation.
The only exceptions to this rule are for product destined to the European community countries, Switzerland and Russia.
FSIS inspection officials should check with the Office of International Affairs at (202) 720-7473 if an exporter requests
that health certificates or any other accompanying documentation carry the box stamp.
Visit FSIS' Web site at https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/
Regulations_&_Policies/Export_Information/index.asp
to learn more about requirements for exporting products to other countries.
Export Requirement Updates
The Library of Export Requirements has been updated to reflect changes in export requirements for the following:
- Cayman Islands
- Costa Rica
- Dominican Republic
- El Salvador
- Mexico
- Republic of Korea
- Singapore
- Vietnam
Complete information can be found at: https://webarchive.library.unt.edu/eot2008/20081105020547/http://www.fsis.usda.gov/Regulations_&_Policies/
Export_Information/index.asp.
"No-Show" Guests Jeopardize Food
Question: I prepared a special dinner for a group of friends, but I just heard the weather report on TV a
dvising everyone to stay home. What should I do with all the food?
Answer: If your guests can reschedule within four days, cooked foods can be stored safely in the refrigerator.
For longer storage, freeze any cooked meat or poultry entree or casserole. Arrange the cooked foods in shallow airtight
containers or wrap tightly with heavy-duty aluminum foil or freezer wrap, and freeze. These foods will keep their best
quality (flavor, texture and juiciness) for three to four months.
Also, most vegetable, rice and pasta dishes can be frozen. Cream sauces may become lumpy or separate when frozen and
reheated, but they will be safe to serve again.
For additional food safety information about meat, poultry or egg products, call the toll-free USDA Meat and Poultry
Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072.
The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Recorded messages are
available 24 hours a day.
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Last Modified:
May 12, 2006 |
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