USDA: verplichte etikettering mals gemaakt vlees definitief

The U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced new labeling requirements for raw or partially cooked beef products that have been mechanically tenderized. Consumers, restaurants, and other food service facilities will now have more information about the products they are buying. Under this rule, these products must bear labels that state that they have been mechanically, blade or needle tenderized. The labels must also include 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 (Nieuwsbericht USDA, 13 mei 2015).
Klik hier voor het volledige nieuwsbericht.
Klik hier om de definitieve bepaling te downloaden (1,28 MB).

Heeft u vragen over dit onderwerp, neem dan contact met ons op via e-mail of bel: +31-(0)182-512411. Dit bericht is ook opgenomen in ons maandelijkse overzicht, de NVC Members-only Update.