Source: http://www.law.cornell.edu/cfr/text/9/317?quicktabs_7=0
Timestamp: 2013-12-19 18:18:07
Document Index: 606453271

Matched Legal Cases: ['art 317', 'art 317', '§ 317', '§ 317', 'art 317', 'art 317']

9 CFR Part 317 - LABELING, MARKING DEVICES, AND CONTAINERS | Title 9 - Animals and Animal Products | Code of Federal Regulations | LII / Legal Information Institute
CFR › Title 9 › Chapter III › Subchapter A › Part 317 › prev | next
SUBPART A — General (§§ 317.1 - 317.24)
SUBPART B — Nutrition Labeling (§§ 317.300 - 317.400)
35 FR 15580, Oct. 3, 1970, unless otherwise noted.
Title 9 published on 2013-01-01The following are ALL rules, proposed rules, and notices (chronologically) published in the Federal Register relating to 9 CFR 317 after this date.2013-08-09; vol. 78 # 154 - Friday, August 9, 201378 FR 48631 - Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products
typeregulations.gov FR Doc.2013-19322 RIN Docket No.FSIS-2008-0017 DEPARTMENT OF AGRICULTURE, Food Safety and Inspection Service Proposed rule; extension of comment period. Comments are due by October 8, 2013. 9 CFR Part 317 SummaryThe Food Safety and Inspection Service (FSIS) is extending the comment period for the Federal Register proposed rule, “Descriptive Designation for Needle- or blade-tenderized (Mechanically Tenderized) Beef Products” until October 8, 2013. The Agency is taking this action in response to two requests made by trade associations.
2013-06-10; vol. 78 # 111 - Monday, June 10, 201378 FR 34589 - Descriptive Designation for Needle- or Blade-Tenderized (Mechanically Tenderized) Beef Products
typeregulations.gov FR Doc.2013-13669 RIN0583-AD45 Docket No.FSIS-2008-0017 DEPARTMENT OF AGRICULTURE, Food Safety and Inspection Service Proposed rule. Comments must be received by August 9, 2013. 9 CFR Part 317 SummaryThe Food Safety and Inspection Service (FSIS) is proposing to require the use of the descriptive designation “mechanically tenderized” on the labels of raw or partially cooked needle- or blade-tenderized beef products, including beef products injected with marinade or solution, unless such products are destined to be fully cooked at an official establishment. Beef products that have been needle- or- blade-tenderized are referred to as “mechanically tenderized” products. FSIS is proposing that the product name for such beef products include the descriptive designation “mechanically tenderized” and an accurate description of the beef component. By including this descriptive designation consumers will be informed that this product is non-intact. Non-intact products need to be fully cooked in order to be rendered free of pathogenic bacteria because bacteria may become translocated from the surface of the meat during mechanical tenderization. FSIS is also proposing that the print for all words in the descriptive designation as the product name appear in the same style, color, and size and on a single-color contrasting background. In addition, FSIS is proposing to require that labels of raw and partially cooked needle- or blade-tenderized beef products destined for household consumers, hotels, restaurants, or similar institutions include validated cooking instructions that inform consumers that these products need to be cooked to a specified minimum internal temperature, and whether they need to be held at that minimum temperature for a specified time before consumption, i.e., dwell time or rest time, to ensure that they are fully cooked. Based on the scientific evidence that indicates that mechanically tenderized beef products need to be cooked more thoroughly than intact beef products, FSIS is proposing these amendments to the regulations. FSIS is also announcing that it has posted on its Web site guidance for developing validated cooking instructions for mechanically tenderized product. The recommendations in the guidance document are based on the results from published research designed to identify minimum internal temperature and time combinations sufficient to render a product and studies designed to validate cooking instructions.