United States Government Publishing Office publisher pbl distributor dst United States National Archives and Records Administration Office of the Federal Register author aut Government Organization text government publication eng FR Regulatory Information 2015_register executive 2015-05-16 article Rules and Regulations D09002ee1c7f7959d D09002ee1c7f7962c United States Department of Agriculture originator org United States Government Agency or Subagency United States Food Safety and Inspection Service originator org United States Government Agency or Subagency The Food Safety and Inspection Service (FSIS) is amending the Federal meat inspection regulations to require the use of the descriptive designation "mechanically tenderized," "blade tenderized," or "needle tenderized" on the labels of raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with a marinade or solution, unless the products are to be fully cooked or to receive another full lethality treatment at an official establishment. Under these final regulations, the product names of the affected products will have to include the descriptive designation "mechanically tenderized," "blade tenderized," or "needle tenderized" and an accurate description of the beef component. The print for all words in the descriptive designation and the product name will have to be in a single easy-to- read type style and color and must appear on a single-color contrasting background. The print may appear in upper and lower case letters, with the lower case letters not smaller than one-third (\1/3\) the size of the largest letter. In addition, the labels of raw and partially cooked needle- or blade-tenderized beef products destined for household consumers, hotels, restaurants, or similar institutions will have to bear validated cooking instructions. The instructions will have to specify the minimum internal temperatures and any hold or "dwell" times for the products to ensure that they are fully cooked. FSIS is amending the regulations because of scientific evidence that mechanically tenderized beef products need to be fully cooked in order to reduce the risk of pathogenic bacteria that may be transferred to the interior of the meat during mechanical tenderization. FSIS is also announcing the availability of updated guidance for the use of federally inspected establishments in developing validated cooking instructions for mechanically tenderized product. 80 FR 28153 https://www.govinfo.gov/app/details/FR-2015-05-18/2015-11916 2015-11916 fr18my15-1 RIN 0583-AD45 3410-DM-P Docket No. FSIS-2008-0017 https://www.govinfo.gov/app/details/FR-2015-05-18/2015-11916 https://www.govinfo.gov/content/pkg/FR-2015-05-18/html/2015-11916.htm https://www.govinfo.gov/content/pkg/FR-2015-05-18/pdf/2015-11916.pdf Food Labeling Food Packaging Meat Inspection Nutrition Reporting and Recordkeeping Requirements 20 p. 28153 28172 80 FR 28153 Title 9 Part 317 9 CFR Part 317 RIN 0583-AD45 Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products; Federal Register Vol. 80, Issue RULE 2015-11916 DEPARTMENT OF AGRICULTURE Food Safety and Inspection Service 2016-05-17 Docket No. FSIS-2008-0017 3410-DM-P 2015-11916 Final rule.

The Food Safety and Inspection Service (FSIS) is amending the Federal meat inspection regulations to require the use of the descriptive designation "mechanically tenderized," "blade tenderized," or "needle tenderized" on the labels of raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with a marinade or solution, unless the products are to be fully cooked or to receive another full lethality treatment at an official establishment. Under these final regulations, the product names of the affected products will have to include the descriptive designation "mechanically tenderized," "blade tenderized," or "needle tenderized" and an accurate description of the beef component. The print for all words in the descriptive designation and the product name will have to be in a single easy-to- read type style and color and must appear on a single-color contrasting background. The print may appear in upper and lower case letters, with the lower case letters not smaller than one-third (\1/3\) the size of the largest letter. In addition, the labels of raw and partially cooked needle- or blade-tenderized beef products destined for household consumers, hotels, restaurants, or similar institutions will have to bear validated cooking instructions. The instructions will have to specify the minimum internal temperatures and any hold or "dwell" times for the products to ensure that they are fully cooked. FSIS is amending the regulations because of scientific evidence that mechanically tenderized beef products need to be fully cooked in order to reduce the risk of pathogenic bacteria that may be transferred to the interior of the meat during mechanical tenderization. FSIS is also announcing the availability of updated guidance for the use of federally inspected establishments in developing validated cooking instructions for mechanically tenderized product.

The effective date is May 17, 2016. As discussed below in the preamble, FSIS has established this effective date based on the potential public health benefits. Daniel L. Engeljohn, Ph.D., Assistant Administrator, Office of Policy and Program Development, Food Safety and Inspection Service, U.S. Department of Agriculture, 1400 Independence Avenue SW., Washington, DC 20250-3700; Telephone (202) 205-0495; Fax (202) 720-2025. Food Labeling Food Packaging Meat Inspection Nutrition Reporting and Recordkeeping Requirements Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products , program.intake@usda.gov FoodRisk.org fsis.usda.gov http://blogs.usda.gov/2011/05/25/cooking-meat-check-the-new-recommended-temperatures/ http://foodrisk.org/exclusives/EcoSure/ http://webarchives.cdlib.org/sw1rf5mh0k/http:/www.ers.usda.gov/Data/FoodborneIllness/ http://www.fsis.usda.gov/federal-register http://www.fsis.usda.gov/subscribe http://www.fsis.usda.gov/wps/portal/fsis/topics/regulations/advisory-committees/nacmpi http://www.fsis.usda.gov/wps/wcm/connect/3a97f0b5-b523-4225-8387-c56a1eeee189/Market_Shares_MTB_0212.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/6d2ee97-3fd1-4186-b1e7-656e7a57beb2/time-temperature-table-042009.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/7afddc93-f812-42fb-92b7-52455124bbe0/Beef_Risk_Assess_ExecSumm_Mar2002.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/7da02e44-712f-4779-aa10-fb1760493261/Petition_CFP_071710.pdf?MOD=AJPERES http://www.fsis.usda.gov/wps/wcm/connect/d000cb67-23bc-4303-8f7b-71dcba5e7cd7/2009-0019.pdf?MOD=AJPERES http://www.gpo.gov/fdsys/pkg/FR-2011-07-26/pdf/2011-18347.pdf http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf Vol. 80, no. 95 Office of the Federal Register, National Archives and Records Administration 2015-05-18 continuing daily deposited born digital 393 p. Table of Contents: AE 2.7: GS 4.107: AE 2.106: KF70.A2 https://www.govinfo.gov/app/details/FR-2015-05-18 P0b002ee18c69c157 0097-6326 0042-1219 0364-1406 769-004-00000-9 000582072 f:fr18my15 https://www.govinfo.gov/app/details/FR-2015-05-18 https://www.govinfo.gov/content/pkg/FR-2015-05-18/pdf/FR-2015-05-18.pdf https://www.govinfo.gov/content/pkg/FR-2015-05-18/xml/FR-2015-05-18.xml fdlp 28153 28536 DGPO 2015-05-16 2024-06-02 FR-2015-05-18 machine generated eng FR FR-2015-05-18 80 95