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FSIS is Accepting Comments on Listeria Rule Report
FSIS is accepting comments on the recently released report outlining the impact of the interim final rule designed to
further reduce the incidence of Listeria monocytogenes (LM) in ready-to-eat (RTE) meat and poultry products. The
report shows that the overall safety of these products has improved in response to the Listeria interim final
rule because establishments have strengthened their control procedures, increased testing and taken additional steps to
eliminate the pathogen.
FSIS will consider comments on the report along with those received on the LM interim final rule. The comment
period on the interim final rule has been extended to coincide with the close of the comment period for the report,
January 31, 2005. Comments should be submitted to: FSIS Docket Clerk, Docket #04-032N, U.S. Department of Agriculture,
Food Safety and Inspection Service, Room 102, Cotton Annex, 300 12th St., SW, Washington, DC 20250-3700.
The complete report, entitled "Assessing the Effectiveness of the Listeria monocytogenes Interim Final Rule"
is available on the FSIS Web site at: www.fsis.usda.gov/regulations_&_policies/RD_97-013F/
Public Meeting Set to Discuss Food Labeling Agenda Items
On January 19, 2005, Leslye Fraser, U.S. Delegate to Codex Committee on Food Labeling, has scheduled a public meeting to
discuss biotech labeling, country of origin labeling, quantitative ingredient labeling and advertising. The meeting will be
held in Harvey Wiley Federal Building, FDA 5100 Paint Branch Parkway, College Park, Md. Room 1A-003 (Auditorium) from 1:00 p.m. - 4:00 p.m.
For more information contact Leslye Fraser at (301) 436-2378 or by e-mail at
leslye.fraser@fda.hhs.gov
Food Safety Resource: The USDA Meat and Poultry Hotline
"My husband got a cured ham as a gift and left it in the car trunk all day. Since it's cured, it's safe, isn't it?"
"I just discovered I cooked the turkey with the package of giblets still inside the cavity. Are the turkey and giblets safe to eat?"
These and thousands of other questions are posed to the U.S. Department of Agriculture's (USDA) Meat and Poultry Hotline
every year, especially during the holiday season, America's favorite time to cook. Callers don't want to discard valuable
food, but more importantly, they don't want to serve food that could make someone sick.
The Hotline has served over two million callers since it began operating on July 1, 1985. Educating consumers about food safety
to reduce the risk of foodborne illness is the Hotline's overriding mission.
Instant Information to Consumers
Hotline food safety specialists are able to assess the caller's knowledge of food safety and provide appropriate guidance.
Talking callers through a difficult or puzzling situation helps them choose the safest food-handling alternatives, thus
reducing the risk of foodborne illness. Specialists also assist by clearing up misconceptions callers may have about food
safety. The Hotline is staffed by food safety specialists with backgrounds in home economics, nutrition and food technology.
In an emergency situation, such as an outbreak of foodborne illness, a power outage or natural disaster, the Hotline provides
vital information to consumers in a timely manner. For example, in the event of a meat or poultry recall, callers can obtain
detailed information that will help them identify the suspect product.
How to Contact the Hotline
You may speak with a food safety specialist - in English or Spanish - from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays
year-round. Recorded food safety messages may be heard 24 hours a day. The toll-free number is 1-888-MPHotline (1-888-674-6854).
The toll-free number for the hearing impaired (TTY) is 1-800-256-7072. Questions can also be answered 24/7 by "Ask Karen" at
www.fsis.usda.gov/Food_Safety_Education/ASK_KAREN/. Karen is a
Web-based system that answers typed questions about the safe handling, preparation and storage of meat, poultry and egg
products. For more information on the Hotline visit: www.fsis.usda.gov/education/USDA_meat_&_poultry_hotline/
Holiday Food Safety
"I frequently order take-out foods when I am entertaining. What should I do with the food after I bring it home?"
How you handle the food will depend on its temperature when you pick it up. First, take the food home immediately. Do not leave
take-out foods at room temperature longer than two hours. At room temperatures over 90 °F, discard after one hour.
Foods cold when picked up should be refrigerated until serving time. If the food is hot, and you will be eating within two hours,
keep it in an oven set at a high enough temperature to keep the internal temperature at 140 °F. Use a food thermometer to
monitor the internal temperature of the food. If you are picking up the foods far in advance, refrigerate them and reheat later
for serving.
Library of Export Requirement Updated
The Library of Export Requirements has been updated to reflect changes in export requirements for Canada, Jamaica, Jordan and Russia. Complete information can be found at:
www.fsis.usda.gov/regulations/
Index_of_Import_Requirements_by_Country/
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