Document 2qD4p22EqQVKx948Qnq4Mopdp

MANUFACTURING CHEMISTS ASSOCIATION 1872 A CENTUR v OF SERVICE 1972 1825 CONNECTICUT AVENUE, N.W. WASHINGTON, D. C. 20009 (202) 483-6126 February 14, 1972 To: FOOD, DRUG, AND COSMETIC CHEMICALS COMMITTEE Subject: Ingredient Statements for Cured Meat Products Gentlemen: Attached for your information is a copy of the notice of proposed rule making on the above subject which appeared in the February 5 Federal Register. Sincerely yours, MMH:gr Attachment Distribution "B" M.SM. Hoover, Secretary Food, Drug, and Cosmetic Chemicals Committee i0 ASI 00003144 PROPOSED RULE MAKING Further, this document proposes to amend 8 316.10 of the regulations to re quire an Ingredients statement directly on all cured products, Whether or not In containers. Therefore, Fart 316 of the regulations (9 CFR, Part 316) would be amended by adding a new paragraph (d) to 5 316.10 to read: 316.10 Markings of meat food prod ucts with official inspection legend and ingredients statement. *** 9* <d) All cured products shall be marked with the list of Ingredients in accord ance with Part 317 of this subchapter. Further, Part 317 of the regulations (9 CFR, Part 317) would be amended by adding a new 317.17 to read as follows: 317.17 Interpretation and statement of labeling policy. With respect to sections l(n) (7) (9) and (12) of the Act and 1 317.2, any sub stance mixed with another substance to cure a product must be identified In the t 9 CFR Parts 316, 3171 Ingredients statement on the label of such product. For example, curing mixtures INGREDIENT STATEMENTS FOR CURED MEAT PRODUCTS composed of such ingredients as water, salt, sugar, sodium phosphate, sodium nitrate, and sodium nitrite or other per Notice of Proposed Rule Making Notice Is hereby given In accordance with the administrative procedure pro visions In 5 U.S.C. 533 that the Consumer and Marketing Service Is considering amending Parts 316 and 317 of the meat Inspection regulations <9 CFR 316 and ') as Indicated below, pursuant to the lorlty contained In section 21 of the . i.aeral Meat Inspection Act, as amended <21 U.S.C. 621). Statement of considerations. The art of curing meat Is as old as history itself. Long before the meat Industry was estab lished, individuals cured their own meats with Ingredients known to them. As the years passed, these simple curing mix tures became more and more compli cated. The marketing methods, too, mitted substances which are added to any product, must be identified on the label of the product by listing each such in gredient in accordance with the pro visions of 5 317.2. Any person who wishes to submit writ ten data, views, or arguments concerning the proposed amendments may do so by filing them in duplicate with the Hear ing Clerk, U.S. Department of Agricul ture, Washington, D.C. 20250, by Febru ary 28, 1972. All written submissions made pursuant to this notice will be made available for public inspection at the Of fice of the Hearing Clerk during business hours (7 CFR 1.27(b)). Comments on the proposal should bear a reference to the date and page number of this issue of the Federal Register. changed drastically. Where years ago Done at Washington, D.C., on Febru only one or two standard ingredients ary 1, 1972. made up the curing mixtures, today a G. R. Grange, curing mixture may be composed of 10 Acting Administrator. or more ingredients. Then, too, the general public was more intimately [FR Doc.72-1760 Filed 2-4-72;8.-60 am) acquainted with curing procedures, hav ing more farm ties than exist today. Lately, it has become Increasingly ap parent that the general public has no knowledge of the ingredients In such cured products as ham, bacon, dried beef, corned beef, pastrami, capacollo, and other cured meat products. In the past, the standard curing in gredients used were not identified on such products or their labels. However, under section l(n) (7) (9) and (12) of the amended Act and 317.2 of the regula tions thereunder, labels on the immedi ate containers of all products fabricated from two or more ingredients are re quired to list all of the Ingredients in the products. This document proposes to interpret those requirements as applying *" the ingredients of cured meat products. No. 25-------6 FEDERAL REGISTER, VOL. 37, NO. 23--SATURDAY, FEBRUARY 3, 1972