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Media reports have highlighted the process of tenderized beef, a process that breaks muscle fibers to make certain cuts of beef more tender. A number of consumer resources are available below:
Meat Myth Crushers Facts Sheet About Tenderized Meats American Meat Institute's Blog Facts About Beef
On October 22, 2012 the FDA began accepting food facility registration renewals, which had previously been delayed by the Agency. At this time, the same types of food facilities that were required to register with FDA before FSMA are required to register with FDA and renew such registrations. Those facilities include facilities that manufacture, process, pack, or hold food for human or animal consumption in the U.S.
For more information, check out this NGA Industry Information on FSMA FDA Registration.
The following information has been provided to help grocers understand the process and answer consumers questions about finely textured beef, also known as "pink slime" in the media.
AMI Video -- The Facts About Lean Finely Textured Beef Questions and Answers About Lean Finely Textured Beef AMI Media Statement
USDA Statement USDA BSE Resource Page USDA Animal Plant Health Inspection Service Meat Safety.org
NGA continues to serve on the processed food panel for the Institute of Food Technologists-led product tracing pilots related to the Food Safety Modernization Act. The panel serves three main functions: Assist in fine-tuning the approach for the pilot studies; participate in the execution of the pilot and evaluate the results and help develop draft portions of the report to FDA.
Since 2007, NGA has been participating in PTI as part of a food industry self-regulatory effort. Please click here to learn more about PTI. In the past, NGA has also provided comments to the FDA and the Institute of Food Technologists panel tasked with developing two product tracing pilot programs. Please click here to read NGA’s comments regarding the Traceability Pilot Programs.
On January 5, 2010, President Obama signed the Food Safety Modernization Act, into law ushering the most significant overhaul of U.S. Food Safety laws in decades. The bill gives the FDA mandatory food recall authority, directs the FDA to establish science based standards for safe production and harvesting of fruits and vegetables, increases inspections at high risk facilities, and requires food facilities to have written food safety plans, which impacts wholesalers.
FDA Food Safety Legislation Site FDA Foods Site USDA Food Safety and Inspection Service
Vice President, Public Affairs email@example.com Maggie Lyons
Director, Government Relations firstname.lastname@example.org Kailee Tkacz
Manager, Government Relations email@example.com
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