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FSIS Schedules Webinars Regarding Labeling Requirements

Tuesday, September 13, 2016

(North American Meat Institute)

The Food Safety and Inspection Service (FSIS) will host webinars on September 20 and 29, 2016, at 1 p.m. ET, to provide information about the new labeling requirements for raw meat and poultry product that contain a solution and for mechanically tenderized beef. To access the webinars, click here .

New labeling requirements for raw meat that contain added solutions, excluding beef and raw poultry products, became effective on January 1, 2016. Under this rule, products with added solutions must include a descriptive designation that provides the solution percentage along with the solution's ingredients.

Meanwhile, new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized became effective on May 18, 2016. The rule requires these products to bear labels that state that they have been mechanically, blade or needle tenderized. The labels must also include validated cooking instructions that explain safe preparation practices.

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