MEAT AND POULTRY LABELS WRAP IT UP... J*A • Various sodium claims appear on pro- ducts with reduced sodium contents. These claims are based on the amount of sodium in a serving size. Processors must use one of the following: "The irradiation logo" „_ .. _ .. „«,-.- „ "Sodium Free" or "Salt Free" — products must contain 5 milligrams (mg.) or less sodium per serving. "Very Low Sodium" — products must contain 35 mg. or less sodium per serving. "Low Sodium" — products must contain 140 mg. or less sodium per serving. "Unsalted" or "No Salt Added" — products processed without 6 salt. Caution: These products may contain other sources of sodium such as monosodium glutamate. Check the ingredi- ent statement. "Reduced Sodium" — products must contain 75 percent less sodium than the traditional product. "Lower or Less Salt or Sodium" — products must contain at least 25 percent less sodium than the traditional product. • Fat claims are used on pro- ducts that are naturally low in fat or that have a reduced fat content. They are: "Extra lean" — products must contain 5 percent or less fat. Actual amount must be indi- cated on the label. "Lean" and "low fat" — pro- ducts must contain 10 percent or less fat. The amount of fat must be indicated on the label. Some products may be labeled "Lite."* "Lite," "lighter," "leaneif and "lower fat" — products must contain 25 percent less fat than similar products on the / market. i(| *"Lite" can have various meanings, including a reduc- tion in fat, calories, sodium, or breading of a product. Reading the label can help you choose the product you want. Six Steps to Easy Label Reading 1. Product Names and Illustration — Your first clues to choosing the product you want. 2. Ingredients and Net Weight — tell what's in the product recipe and how much is in the container. 3. Inspection Mark says the product has been inspected. 8 4. Nutrition Information — Check the nutrition list to see if the product is right for your diet. 5. Special Handling Instructions and Dating — Follow directions and use dates for safe keeping of products. 6. Company name and lot number— are important references for handling "problem" products. Inspection mark says ft S Set f G From the farm to the grocery store, USDA inspectors check meat and poultry to ensure that safely prepared, properly labeled products reach consumers. The official USDA inspection mark or stamp is your proof that the product was inspected. You can find the inspection stamp on processed meat and on poultry products such as canned beef stew and chicken franks. The stamps include the number of the plant in which the product was produced. The plant number is pre- ceded with the letters "EST." for "establishment" on processed meats, and with the letter "P" on poultry. This data makes it easy for USDA to refer to the plant that produced the product should a problem occur. Although, it is not part of the inspection stamp, the name and address of the company that made the product must also appear on the label. This is the company you can contact if you have a prob- lem or question about the product. To help you, the company may ask specific information about the product, such as the lot or batch number if it's included on the package and the net weight. The lot or batch number tells on what day and on what shift the products were produced. If the products are recalled from the market, the numbers identify the lots. 10 The net weight tells the weight of the contents inside the container. It must be on the label and can be shown in pounds or fluid ounces. State-inspected products Some products are inspected by inspection programs run by States. State -inspected products must meet standards equal to those of the Federal Government. These products must show a State inspection mark and can be sold only within that State. 11 Dates and handling IllOil CICllOflO Many products have dates on them, even though dating is optional. The date stamped on product packages can indicate product freshness and can serve as a guide to safe storage time, provided consumers know how to use it. What do they mean? The "Sell-by" date is the last day the product should be sold. 12 The "Use-by" date tells you how long the product will retain top eating quality after you buy it. Some products may have an "Expiration Date," which tells you the last day the food should be eaten or used. Canned and packaged foods have "Pack" dates which tell you when the product was processed. Following hand- ling instructions is the best way to en- sure products remain safe to eat. Today the packaging of products that need refrigeration is similar to packaging for products that can be stored on the shelf. Therefore, it is ne- cessary to follow the directions on the label to make sure you handle the product properly. All perishable products must give handling instructions, such as "Keep Frozen" or "Keep Refrigerated." Some meat and poultry products may be labeled "Ready-to- Eat" or "Fully Cooked," which means no fur- ther cooking is necessary. Other product labels may have directions on how long and at what temperature to cook a product. These directions are not required nor verified by USDA. When cooking instruc- tions are not included on the label, your best bet is to thoroughly cook the product. 13 Other Questions About Meat and Poultry Labels? Call USDA's Meat and Poultry Hotline 800-535-4555* Washington, D.C. area residents call 447-3333* Staffed by home economists, the hotline operates week- days from 10 a.m. to 4 p.m., eastern time. Our hotline ex- perts can help you better understand meat and poultry labels, and answer your questions on the proper handling of meat and poultry to keep them safe to eat. They can also tell you how to handle problems with meat and poultry products. To report a problem product, first refrigerate it — if pos- sible, in the original container. Second, notify the store where you bought it. Then call the Hotline. They'll tell you what you should do, and whether health authorities should be notified. You can also write to: The Meat and Poultry Hotline USDA-FSIS, Rm. 1165-S Washington, D.C. 20250 These numbers are accessible by Telecommunications Devices for the Deaf. 14 For More Labeling Information, You Can Order: 1. FSIS Facts - Food Additives, FSIS-16, March 1982. 2. Meat and Poultry Products — A Consumer Guide to Con- tent and Labeling Requirements. Home and Garden Bul- letin No. 236, July 1981. For Information on the Safe Handling of Meat and Poultry, You Can Order: 1. THE SAFE FOOD BOOK - Your Kitchen Guide. Home & Garden Bulletin No. 241, December 1984. 2. TALKING ABOUT TURKEY - How to Buy, Store, Thaw, Stuff, and Prepare Your Holiday Bird. Home & Garden Bulletin No. 243, July 1984. 3. SAFE FOOD TO GO - A Guide to Packing Lunches, Pic- nicking & Camping Out. Home & Garden Bulletin No. 242, November 1985. Single free copies of the publications are available from: FSIS Publications Office, USDA, Rm. 1165-S Washington, D.C. 20250 15 Labeling Dictionary Binders and Extenders — help to hold a meat or poultry product together and also aid in retaining product moisture. Curing — is often done by adding a limited amount of nitrite in combination with salt during processing. These curing ingredients give products, such as bacon and turkey ham, their characteristic taste and color. Skeletal Meat — refers to muscular tissues that remain attached to the animal's bone structure when muscles used for major meat cuts are removed. Meat Byproducts (also called "Variety Meats") — are the edible animal parts other than the muscle and skeletal meat. When variety meats, such as organ meat, are used in products, the terms "Meat Byproducts" or "Variety Meats," are included in the product name. Rancidity — occurs when fat is exposed to oxygen. Exposure to oxygen causes fat molecules to break down quickly resulting in a stale, rancid odor in the product. Antioxidants, such as BHA and BHT, are used to slow this process and extend the shelf-life of meat and poultry products. 16 UNIVERSITY OF FLORIDA 3 1262 08850 3940 sen BY *> W w«jr.„ c KfEP REFR,6 £RATE0 N£ T *T. io oz. " - nited States / w epartment of Safety and gnculture Inspection Service me and Garden Bulletin Number 238