Food Safety and Inspection Service, USDA § 317.345
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Food Safety and Inspection Service, USDA § 317.345 §§ 317.314–317.342 [Reserved] loin chop boneless, pork loin rib chop, pork spareribs, pork loin tenderloin, § 317.343 Significant participation for pork loin sirloin roast, pork shoulder voluntary nutrition labeling. blade steak, pork loin top roast (a) In evaluating significant partici- boneless, ground pork, lamb shank, pation for voluntary nutrition labeling, lamb shoulder arm chop, lamb shoulder FSIS will consider only the major cuts blade chop, lamb rib roast, lamb loin of single-ingredient, raw meat prod- chop, lamb leg (whole, sirloin half, or ucts, as identified in § 317.344, including shank half), veal shoulder arm steak, those that have been previously frozen. veal shoulder blade steak, veal rib (b) FSIS will judge a food retailer to roast, veal loin chop, and veal cutlets. be participating at a significant level if the retailer provides nutrition labeling [58 FR 664, Jan. 6, 1993, as amended at 59 FR 45196, Sept. 1, 1994] information for at least 90 percent of the major cuts of single-ingredient, § 317.345 Guidelines for voluntary nu- raw meat products, listed in § 317.344, trition labeling of single-ingredient, that it sells, and if the nutrition label raw products. is consistent in content and format with the mandatory program, or nutri- (a) Nutrition information on the cuts tion information is displayed at point- of single-ingredient, raw meat prod- of-purchase in an approriate manner. ucts, including those that have been (c) To determine whether there is sig- previously frozen, shall be provided in nificant participation by retailers the following manner: under the voluntary nutrition labeling (1) If a retailer or manufacturer guidelines, FSIS will select a rep- chooses to provide nutrition informa- resentative sample of companies allo- tion on the label of these products, cated by type and size. these products shall be subject to all (d) FSIS will find that significant requirements of the mandatory nutri- participation by food retailers exists if tion labeling program, except that nu- at least 60 percent of all companies trition labeling may be declared on the that are evaluated are participating in basis of either ‘‘as consumed’’ or ‘‘as accordance with the guidelines. packaged.’’ In addition, the declaration (e) FSIS will evaluate significant of the number of servings per container participation of the voluntary program need not be included in nutrition label- every 2 years beginning in May 1995. ing of single-ingredient, raw meat (1) If significant participation is products (including ground beef), in- found, the voluntary nutrition labeling cluding those that have been pre- guidelines shall remain in effect. viously frozen. (2) If significant participation is not (2) A retailer may choose to provide found, FSIS shall initiate rulemaking nutrition information at the point-of- to require nutrition labeling on those purchase, such as by posting a sign, or products under the voluntary program. by making the information readily available in brochures, notebooks, or § 317.344 Identification of major cuts leaflet form in close proximity to the of meat products. food. The nutrition labeling informa- The major cuts of single-ingredient, tion may also be supplemented by a raw meat products are: Beef chuck video, live demonstration, or other blade roast, beef loin top loin steak, media. If a nutrition claim is made on beef rib roast large end, beef round eye point-of-purchase materials all of the round steak, beef round top round requirements of the mandatory nutri- steak, beef round tip roast, beef chuck tion labeling program apply. However, arm pot roast, beef loin sirloin steak, if only nutrition information—and not beef round bottom round steak, beef a nutrition claim—is supplied on point- brisket (whole, flat half, or point half), of-purchase materials: beef rib steak small end, beef loin ten- (i) The requirements of the manda- derloin steak, ground beef regular tory nutrition labeling program apply, without added seasonings, ground beef but the nutrition information may be about 17% fat, pork loin chop, pork supplied on an ‘‘as packaged’’ or ‘‘as loin country style ribs, pork loin top consumed,’’ basis; 215 VerDate Aug<31>2005 10:21 Jan 31, 2008 Jkt 214029 PO 00000 Frm 00225 Fmt 8010 Sfmt 8010 Y:\SGML\214029.XXX 214029 yshivers on PROD1PC62 with CFR.