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Safe Food Coalition Petitions FSIS to Update Safe Handling Labels

Friday, June 10, 2016

(North American Meat Institute)

A coalition of consumer groups is urging the Food Safety and Inspection Service (FSIS) to revise the mandatory safe handling instructions (SHI) label for raw and partially cooked meat and poultry products. FSIS has not updated the SHI label rules since 1994. The coalition’s citizens petition asks for revisions that would require labels to include recommended internal end-point temperatures and “rest time” requirements, and instructions to use a thermometer to verify internal temperatures, among other information.

The Meat Institute has previously encouraged FSIS to review the effectiveness of the SHI with the goal of improving consumer handling and preparation of meat and poultry products. The National Advisory Committee on Meat and Poultry Inspection also evaluated the issue and recommended that a review include consumer research into different labeling options to ensure that safe handling labels are designed in a way that is most likely to be used by consumers to positively impact their safe handling practices.

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