National Advisory Committee Makes
Recommendations for the Safe Cooking of Poultry Products
Today, FSIS posted a report of recommendations from the National
Advisory Committee on Microbiological Criteria for Foods (NACMCF)
for consumer guidelines on the safe cooking of poultry products,
including a minimum internal temperature requirement for the product
to ensure microbiological safety.
NACMCF held public meetings from March 21-24, to discuss cooking
parameters for seafood, consumer guidelines for the safe cooking
of poultry products and the food safety importance and public health
significance of Mycobacterium avium subspecies paratuberculosis.
At this week's meeting, NACMCF recommended a single, minimum internal
product temperature of 165° F at which foodborne pathogens, such
as Salmonella, Campylobacter and the avian influenza
virus, would be destroyed.
The committee made several recommendations for the development
of consumer guidelines for the safe preparation of frozen, raw poultry
entrees. Among these recommendations are:
- The need to point out that a longer cooking time is needed
if the product is frozen at the beginning of the cooking process;
- Informing consumers that microwaving a raw chicken product
from the frozen state is not advisable unless the package provides
substantial further instructions for determining that the product
has achieved the recommended final safe temperature; and
- Providing instructions about properly measuring temperature.
The report of NACMCF's recommendations is available on FSIS' Web
site at http://www.fsis.usda.gov/PDF/
NACMCF_Report_Safe_Cooking_Poultry_032406.pdf (PDF Only).
FSIS Issues Notice on Clarification Regarding Squab Inspection
FSIS issued Notice 17-06 on March 22, to provide inspection program
personnel with clarification on whether a squab that is shipped
with the head remaining on the carcass is eligible to bear the mark
On April 26, 2001, FSIS began mandatory inspection services at
establishments processing squabs pursuant to the Poultry Products
A "squab" is a young pigeon from one to about 30 days of age.
Squabs may be considered wholesome, not adulterated, and eligible
to receive the mark of inspection when shipped with the head remaining
attached to the carcass provided that the carcass has been satisfactorily
bled and eviscerated including the crop. The establishment must
also meet all parts of FSIS regulations (9 Code of Federal Regulations
(CFR) Part 381) that apply to poultry and 9 CFR Parts 416 and 417.
This notice is available on FSIS' Web site at http://www.fsis.usda.gov/
If you have any questions regarding Notice 17-06, then contact
FSIS' Technical Service Center at 1-800-233-3935.
IKE Preliminary Scenario Available Online
FSIS has made preliminary Interactive Knowledge Exchange (IKE) Scenario
04D-06, Clarification of the Appeal Process for FSIS Personnel
and Industry (example: Appeal Denied), available for comment
through March 31.
This scenario is the second of two that focuses on the appeals
The scenario can be viewed on FSIS' Web site at http://www.fsis.usda.gov/FSIS_Employees/
If you have questions or comments regarding the preliminary IKE
scenario, then contact FSIS' Technical Service Center at 1-800-233-3935
or by electronic mail at
FSIS to Issue Directives and Notices
FSIS publishes directives and notices to enable the agency to carry
out its mission of protecting public health. Within the next month,
FSIS expects to issue the following directives and notices:
- 5000.1, Revision 2 - Verifying an Establishment's Food
Safety System (This directive is being revised to remove
instructions to enforcement, investigations and analysis officers
(EIAOs) because the instructions for EIAOs are being incorporated
into the 5100 directives series.)
- 10,220.4 - Using the FAST Antimicrobial Screen Test (FAST)
to Detect Antimicrobial Drug Residues in Cattle and Swine
(This directive is being issued to replace the Swab Test on Premises
in swine slaughter establishments. FAST is the preferred in-plant
screen test for any slaughter class of swine or cattle. This directive
also clarifies FSIS' policies regarding the use of in-plant residue
screening tests for the detection of antimicrobial drug residues
in cattle and swine.)
- 12,600.1 - Voluntary Reimbursable Inspection Services (Fee-for
Service) (This directive describes voluntary reimbursable
services available to facilities such as warehouses, cold storage
facilities and off-premise freezers.)
Notices (Numbers are assigned as notices are issued.)
- PBIS Profile Extension Instructions on Food Defense Plans
(This notice provides instructions to inspectors-in-charge for
completing the profile extension about an establishment's food
- Donated Foods (This notice provides instructions regarding
circumstances when establishments can donate food which is not
in compliance with other consumer protection regulations.)
- Availability of Cleaning Frequency Questions and Answers
(This set of questions and answers addresses inquiries from inspection
program personnel about the circumstances under which meat and
poultry establishments are able to employ less than daily cleanups
in their operations.)
- Salmonella Verification Sampling of Turkey Carcasses (This
notice provides inspection program personnel who receive sample
collection request forms (FSIS Form 10,210-7) with information
and instructions for conducting the Salmonella verification
sampling of turkey carcasses.)
Export Tip of the Week
Many importing countries require additional certification statements
that should be placed in the "Remarks" section of FSIS Form 9060-5,
Meat and Poultry Export Certificate of Wholesomeness, or
may require the issuance of an accompanying "Letterhead Certificate."
Some of the additional statements refer to practices that are under
the purview of the Animal and Plant Health Inspection Service (APHIS).
For example, a county or region of a state may be considered ineligible
to export poultry because of avian influenza restrictions.
When in doubt, inspection officials should check with the local
APHIS veterinarian-in-charge to confirm whether or not the product
was derived from birds in restricted areas. If restrictions apply,
then the health certificate should not be issued.
Visit FSIS' Web site at http://www.fsis.usda.gov/Regulations_&_Policies/
Export_Information/index.asp to learn more about requirements for
exporting products to other countries.
Export Requirement Updates
The Library of Export Requirements has been updated to reflect changes
in export requirements for the following:
- People's Republic of China
Complete information can be found at: http://www.fsis.usda.gov/Regulations_&_Policies/
The Facts about Ground Poultry
Question: What is ground poultry?
Answer: There is no established regulatory
standard for "ground poultry." However, the regulations on "boneless
poultry" apply to ground poultry -- the product is composed in its
entirety of the kind of poultry indicated and the form of the boneless
poultry must be labeled. The identity of the raw material and the
physical nature of the end product is used in identifying "ground"
or "comminuted" poultry.
Question: How should ground poultry be
cooked, stored and handled?
Answer: Ground poultry and ground poultry
dishes should always be cooked to 165° F internal temperature; leftovers
should also be reheated to 165° F or until hot and steaming. Always
wash hands, utensils, counters, cuttings boards and sinks with soap
and hot water to prevent cross-contamination of cooked food with
For more information regarding facts about ground poultry, visit
FSIS' Web site at http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=