Recent Regulatory Changes for Meat & Poultry Labeling

Transcription

1 Recent Regulatory Changes for Meat & Poultry Labeling Presenter: Debbie Nece Cargill Scientific & Regulatory Affairs Director

2 01/30/2017 2

3 01/30/2017 3

4 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 01/30/2017 4

5 Descriptive Designation Labeling for Raw Meat and Poultry Products with Added Solution 9 CFR 317.2(e)(2) ; 9 CFR (h) 01/30/2017 5

6 WHO IT AFFECTS All raw meat and poultry manufacturers: Domestic establishments Foreign establishments exporting to US Retailers 01/30/2017 6

7 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

8 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. 01/30/2017 8

9 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, /30/2017 9

10 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 01/30/

11 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 01/30/

12 EXAMPLE LABEL FROM FSIS 01/30/

13 EXAMPLE LABELS Front Product label with Product Name and Descriptive Designation Back Product Label with no name 01/30/

14 EXAMPLE LABELS Front Product label with Product Name and Descriptive Designation Back Product Label with breakout of seasoning mix 01/30/

15 EXAMPLE BEEF LABELS FOR SOLUTION STATEMENT ONLY Front Product label with Product Name and Descriptive Designation Back Product Label with Product Name, Descriptive Designation and Ingredient list 01/30/

16 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 01/30/

17 Mechanically Tenderized Beef Labeling (MTB) 9 CFR 317.2(e)(3) 01/30/

18 WHO IT AFFECTS All raw mechanically tenderized beef manufacturers: Domestic establishments Foreign establishments exporting to US Retailers 01/30/

19 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 01/30/

20 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. 01/30/

21 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. 01/30/

22 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 b bd a32b 99a41c75eeb6/Comp_Guide_MTB.pdf?MOD=AJ PERES 01/30/

23 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. 01/30/

24 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. 01/30/

25 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. 01/30/

26 EXAMPLE LABEL FROM FSIS 01/30/

27 EXAMPLE LABEL FOR MECHANICALLY TENDERIZED 01/30/

28 Front Product label with MTB, Cooking Instructions, Product Name and Descriptive Designation EXAMPLE LABELS FOR MTB AND SOLUTION STATEMENT Back Product Label with no Product Name and full Ingredient list 01/30/

29 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, salt 01/30/

30 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 01/30/

31 Updated Labeling Guideline for Animal Raising Claim Documentation Guideline on FSIS website 01/30/

32 GUIDELINE SPECIFICS Effective Date October 5, 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. 01/30/

33 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 01/30/

34 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 01/30/

35 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 01/30/

36 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 01/30/

37 EXAMPLE LABEL FROM FSIS 01/30/

38 EXAMPLE LABELS 01/30/

39 Nutrition Facts Proposed Update Comments for proposed regulation due March 20, /30/

40 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. 01/30/

41 FDA FORMAT 01/30/

42 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 01/30/

43 DON T HOLD YOUR BREATH TO AVOID CHANGE. 01/30/

44 Questions 01/30/