TAILIEUCHUNG - A GUIDE TO FEDERAL FOOD LABELING REQUIREMENTS FOR MEAT AND POULTRY PRODUCTS

I wish to thank Dr. Quazi Shahabuddin, Research Director, BIDS and Dr. Paul Dorosh, Chief of Party, FMRSP IFPRI, Dhaka for their valuable comments on an earlier version of this Report. In estimating consumption of poultry products, the research has largely used the primary data generated by the Flood Impact Study, FMRSP IFPRI, Dhaka which was led by Dr. Carlo Del Ninno. I gratefully acknowledge the generous help offered by him in this respect. I have also benefited from the extremely useful and constructive comments made by Dr. Chris Delgado on an earlier draft of this report. The research assistance. | A GUIDE TO FEDERAL FOOD LABELING REQUIREMENTS FOR MEAT AND POULTRY PRODUCTS Edited by Post R. Budak C. Canavan J. Duncan-Harrington T. Jones B. Jones S. Murphy-Jenkins R. Myrick T. Wheeler M. White P. Yoder L. Kegley M. The Labeling and Consumer Protection Staff Office of Policy Program and Employee Development Food Safety and Inspection Service . department oF agriculture August 2007 Work performed under contract by Hogan Hartson LLP Washington DC DISCLAIMER This Guide is designed as a user-friendly introduction to the basic food labeling requirements for meat and poultry products. It does not represent nor should it be relied upon as an official or binding statement by the Labeling and Consumer Protection Staff LCPS Office of Policy Program and Employee Development OPPED of the Food Safety and Inspection Service FSIS of the . Department of Agriculture USDA . Users should consider changes in FSIS regulations and policies arising after the Guide s publication date. The impetus for the Guide was to create a user-friendly comprehensive guide to assist food companies in the development of food labels that comply with the array of requirements policies. While not a substitute for careful review of the requirements referenced throughout the Guide will provide the reader with a useful tool to identify and understand those requirements that shape the food label presented to consumers. Building from the expertise and experience of the Labeling and Consumer Protection Staff OPPED the Agency sought to utilize a contractor who would offer an understanding of the rules in practice. The reader benefits from the day-to-day learning s of those who are involved in the review and approval of labels and others who routinely assist companies in the application of the labeling rules. LCPS developed the scope and content of this Guide under a contract with Hogan Hartson LLP Washington DC. The Agency recognizes the contributions of the staff who served as editors and provided .

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