Printer Friendly


 CHICAGO, Oct. 13 /PRNewswire/ -- Beginning Oct. 15, all ground meat (beef, pork, veal, lamb) and ground poultry products will display labels with safe food handling instructions, as mandated by the U.S. Department of Agriculture. Non-ground products such as roasts and other poultry products will carry the label beginning April 15, 1994.
 "The Meat Board fully supports the concept of the new label. We are dedicated to the production of nutritious, healthful products and to educating consumers so that they are able to make informed choices about our products," said Jeanne Sowa, executive vice president of marketing for the Meat Board. "Our support of the new handling information is just one component of a comprehensive educational campaign to help consumers understand the importance of safe food handling tips in reducing the occurrence of foodborne illness," said Sowa.
 The label addresses four important facets of proper food handling with specific instructions and helpful visual elements. The instructions encourage consumers to:
 -- Keep products refrigerated or frozen. Thaw in refrigerator or microwave.
 -- Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry.
 -- Cook thoroughly.
 -- Keep hot foods hot. Refrigerate leftovers immediately or discard.
 The label will appear on ground products as of Oct. 15, and later on all meat and poultry products destined for use by consumers in households or food service establishments such as hotels, restaurants and hospitals. All processors, distributors and retailers will be responsible for producing and attaching the labels.
 The following are the minimum required temperatures for "thorough" cooking as defined by the U.S. Department of Agriculture:
 -- Ground beef, veal or lamb (meatloaf, meatballs, patties):
 160 degrees Fahrenheit or until no longer pink
 -- Non-ground meat such as roasts, steaks and chops:
 145 degrees Fahrenheit
 -- All pork including ground products:
 160 degrees Fahrenheit
 -- Ground chicken or turkey:
 165 degrees Fahrenheit
 -- Whole chicken or turkey, unstuffed:
 170 degrees Fahrenheit
 -- Whole, stuffed chicken or turkey:
 180 degrees Fahrenheit (stuffing must reach
 165 degrees Fahrenheit)
 -- Chicken or turkey breasts and roasts:
 170 degrees Fahrenheit
 -- Chicken or turkey thighs and wings:
 cook until juices run clear
 -- Fresh, raw ham:
 160 degrees Fahrenheit
 -- Fully cooked ham, to reheat:
 140 degrees Fahrenheit
 Statistics from the Centers for Disease Control and Prevention (CDC) show that 97 percent of reported foodborne illnesses could have been prevented by proper cooking and handling procedures.
 In addition to promoting the new safe handling instructions, the beef industry has encouraged food safety through consumer brochures, point-of-purchase materials, question/answer sheets and informational campaigns for retailers. Over the past three years, the beef industry has invested nearly $1.5 million to support research on foodborne pathogens. In fiscal year 1994, the industry will invest an additional $1.1 million in food safety research and $200,000 for consumer education.
 Established in 1922, the National Live Stock and Meat Board is a not-for-profit, industry organization committed to helping consumers make informed choices about meat and health through research, education and promotion programs.
 For more information on the safe handling instructions label, consumers may call the USDA Meat and Poultry Hotline at 800-535-4555.
 -0- 10/13/93
 /CONTACT: Amy Levin of the National Live Stock and Meat Board, 312-329-7518/

CO: National Live Stock and Meat Board ST: Illinois IN: AGR FOD SU:

TW -- NY085 -- 1791 10/13/93 15:11 EDT
COPYRIGHT 1993 PR Newswire Association LLC
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Publication:PR Newswire
Date:Oct 13, 1993

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters