1. Labeling Issues for Raw Beef Pathogen Control and Regulatory Compliance in Beef Processing September 9-10, 2015

2. New Rules That Impact Beef Labeling Descriptive Designation for Raw Meat and Poultry Products Containing Added Solutions - The added solutions rule Descriptive Designation for Needle- or Blade- Tenderized (Mechanically Tenderized) Beef Products - The MT rule

3. Added Solutions Rule Products affected: raw meat and poultry that contain added solutions and that do not meet a standard of identity. The standard of identity for ‘ready-to-cook poultry products to which solutions are added” has been removed.

4. Added Solutions Rule Labeling change summary - Descriptive designation will have to include the percentage of added solutions in a numeric percentage form (e.g. 15%) and the individual ingredients or multi-ingredients components in the solution listed in descending order of predominance based on weight. Added solutions may be declared with the word “containing” or “contains”. - Can be located above, below, or next to the product name

5. Added Solutions Rule Labeling change summary Product name including the descriptive designation - Must appear in a single easy-to-read type style and color and on a single-color contrasting background. - Print may appear in upper and lower case letters, with lower case not smaller than 1/3 the size of the largest letter.

6. Added Solutions Rule Dates - Effective date, January 1, 2016 (if beef refer to MT rule) - Applicability date, January 1, 2018 for size of product name since current policy memos allow for ¼ the size of the largest letter

7. Added Solution Rule Labels of meat and poultry products containing added solutions can be generically approved provided they display all mandatory features in a prominent manner in compliance with the regulations

8. Mechanically Tenderized Rule Products Affected: raw or partially cooked needle- or blade- tenderized products including beef products injected with a marinade or solution unless the products are intended to be fully cooked or receive another full lethality step at an official establishment.

9. Mechanically Tenderized Rule Labeling Change Summary Product name including the descriptive designation - Designation is: mechanically tenderized, blade tenderized or needle tenderized - Must appear in a single easy-to-read type style and color and on a single-color contrasting background. - Print may appear in upper and lower case letters, with lower case not smaller than 1/3 the size of the largest letter.

10. Mechanically Tenderized Rule Product name including the descriptive designation - Can be located above, below, or next to the product name. - Can be generically approved provided they display all mandatory features in a prominent manner in compliance with the regulations. - MT rule does not apply to vacuum or enzyme formed beef products.

11. Mechanically Tenderized Rule Labeling Change Summary - Validated cooking instruction for products destined for household consumers, hotels, restaurants or similar institutions - Instructions contain: the cooking method, minimum temperature, whether the product needs held for a specified time, and use of a digital thermometer - Instructions can appear any where on the label

12. Mechanically Tenderized Rule Dates: - Effective date: May 17, 2016 - FSIS will delay enforcing the labeling requirements for beef products with added solutions until the effective date of the MT rule, i.e. May 17, 2016

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