Food Safety
search
cart
facebook twitter linkedin
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Food Safety
  • NEWS
    • Latest News
    • White Papers
  • PRODUCTS
  • TOPICS
    • Contamination Control
    • Food Types
    • Management
    • Process Control
    • Regulatory
    • Sanitation
    • Supply Chain
    • Testing and Analysis
  • PODCAST
  • EXCLUSIVES
    • Food Safety Five Newsreel
    • eBooks
    • FSM Distinguished Service Award
    • Interactive Product Spotlights
    • Videos
  • BUYER'S GUIDE
  • MORE
    • ENEWSLETTER >
      • Archive Issues
      • Subscribe to eNews
    • Store
    • Sponsor Insights
  • WEBINARS
  • FOOD SAFETY SUMMIT
  • EMAG
    • eMagazine
    • Archive Issues
    • Editorial Advisory Board
    • Contact
    • Advertise
  • SIGN UP!
NewsRegulatoryUSDA

National Chicken Council Submits Supplement to Validate Cooking Instruction Changes

National Chicken Council Submits Supplement to Validate Cooking Instruction Changes

EccentricCanvas/iStock / Getty Images Plus via Getty Images

March 2, 2022

The National Chicken Council (NCC) has submitted a supplement to the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) to update its 2016 petition requesting that FSIS adopt regulations establishing labeling requirements for not-ready-to-eat (NRTE) stuffed chicken breast products that may appear ready-to-eat (RTE). 

The petition was first filed by NCC on May 24, 2016. The supplement updates the petition to reflect updates in "collective understanding" of these chicken products. 

NCC believes some consumers may be unsure of the proper handling and cooking methods for NRTE stuffed chicken products that may appear RTE, and the proposed measures are necessary to ensure proper handling and cooking of these products. FSIS has demonstrated in the past that adding information to labels, such as warning statement and validated cooking instructions, is the best way to address products when consumers may need additional information to ensure that they consume these products safely.

In September 2021, the National Advisory Committee on Meat and Poultry Inspection (NACMPI) held a public meeting to discuss the topic of NRTE stuffed chicken breast products that may appear RTE. The subcommittee was asked the following questions:

  • Given FSIS’ consumer research findings and an open multistate Salmonella Enteritidis illness outbreak, should FSIS re-verify that companies continue to voluntarily label these products as raw in several places on the label and include validated cooking instructions?
  • What, if any, actions can FSIS take to prevent and reduce illnesses associated with the handling or consumption of these NRTE products? For example, should FSIS:
    • Conduct exploratory sampling for pathogens and/or indicator organisms in these and other similar raw, stuffed, or non-stuffed partially processed products?
    • Require establishments to apply a lethality treatment to ensure that all products are RTE?
    • Sample these products for Salmonella because consumers customarily undercook them?
    • Require establishments that produce these products to reassess their Hazard Analysis and Critical Control Points plans, in light of outbreak data?
    • Conduct targeted consumer outreach? If so, please provide some ideas on the best approaches.

The subcommittee concluded that FSIS should reverify the labeling and validate cooking instructions for these products. The labels should also include language to warm consumers not to use microwaves or air fryers if validated cooking instructions are not provided for these products. 

For these reasons, NCC maintains and requests that FSIS take the following actions:

  1. Conduct a rulemaking to adopt a regulation requiring that NRTE stuffed chicken breast products that appear RTE be labeled to clearly inform consumers that the products are raw and how to properly handle and cook them
  2. Publish a Compliance Guideline explaining how to validate cooking instructions for NRTE stuffed chicken breast products that appear RTE, which incorporates NCC’s “Best Practices for Cooking Instruction Validation for Frozen NRTE Stuffed Chicken Breast Products.” 

Specifically, NCC requests that FSIS amend Part 381 of Title 9 of the Code of Federal Regulations to add a new subsection (c) to Section 381.125.

KEYWORDS: chicken National Chicken Council USDA-FSIS

Share This Story

Looking for a reprint of this article?
From high-res PDFs to custom plaques, order your copy today!

Recommended Content

JOIN TODAY
to unlock your recommendations.

Already have an account? Sign In

  • people holding baby chicks

    Serovar Differences Matter: Utility of Deep Serotyping in Broiler Production and Processing

    This article discusses the significance of Salmonella in...
    Testing & Analysis
    By: Nikki Shariat Ph.D.
  • woman washing hands

    Building a Culture of Hygiene in the Food Processing Plant

    Everyone entering a food processing facility needs to...
    Sanitation
    By: Richard F. Stier, M.S.
  • graphical representation of earth over dirt

    Climate Change and Emerging Risks to Food Safety: Building Climate Resilience

    This article examines the multifaceted threats to food...
    Risk Assessment
    By: Maria Cristina Tirado Ph.D., D.V.M. and Shamini Albert Raj M.A.
Subscribe For Free!
  • eMagazine Subscription
  • Subscribe to eNewsletter
  • Manage My Preferences
  • Website Registration
  • Subscription Customer Service

More Videos

Sponsored Content

Sponsored Content is a special paid section where industry companies provide high quality, objective, non-commercial content around topics of interest to the Food Safety Magazine audience. All Sponsored Content is supplied by the advertising company and any opinions expressed in this article are those of the author and not necessarily reflect the views of Food Safety Magazine or its parent company, BNP Media. Interested in participating in our Sponsored Content section? Contact your local rep!

close
  • Deli Salads
    Sponsored byCorbion

    How Food Safety is Becoming the Ultimate Differentiator in Refrigerated and Prepared Foods

Popular Stories

Image of Tyson Foods logo and the logos of Tyson Foods brands

Tyson Foods is Reformulating Food Products to Eliminate Petroleum-Based Synthetic Dyes

USDA building.jpg

More Than 15,000 USDA Employees Take Trump Administration's Resignation Offer

Woman reading the warning label on a bottle of wine

A 40-Year Hangover: Efforts to Revive 1980s Advocacy About the Potential Negative Effects of Alcohol Consumption

Events

May 12, 2025

The Food Safety Summit

Stay informed on the latest food safety trends, innovations, emerging challenges, and expert analysis. Leave the Summit with actionable insights ready to drive measurable improvements in your organization. Do not miss this opportunity to learn from experts about contamination control, food safety culture, regulations, sanitation, supply chain traceability, and so much more.

May 13, 2025

Traceability Next Steps—Supply Chain Implementation

Live Streaming from the Food Safety Summit: Join us for this engaging and highly practical workshop focused on building and sustaining traceability efforts across the food supply chain. 

May 13, 2025

Effective Sanitation Basics

Live Streaming from the Food Safety Summit: This dynamic workshop will help participants understand the sanitation process, effective monitoring, use of data streams, and root cause analysis basics.

View All

Products

Global Food Safety Microbial Interventions and Molecular Advancements

Global Food Safety Microbial Interventions and Molecular Advancements

See More Products
Environmental Monitoring Excellence eBook

Related Articles

  • liquor and beer storefront

    National Association of Wine Retailers Make the Case for Changes to U.S. Regulations of Alcohol Sales

    See More
  • Inadequate Cooking and Handling Partly to Blame for Persistent Salmonella Illnesses in Canada

    See More
  • italian flag up close

    Italy Submits Draft EU Legislation to Ban Cell-Based Meat and Plant-Based Protein Labeled as Meat

    See More

Events

View AllSubmit An Event
  • June 12, 2025

    Additive Bans Ahead: Your Guide to Avoiding Risk and Maintaining Agility

    Live: June 12, 2025 at 12:00 pm EDT: From this webinar, attendees will learn how ingredient bans will impact product development, labeling, and sourcing.
View AllSubmit An Event

Related Directories

  • National Environmental Health Association (NEHA)

    We support over 7,000 environmental health professionals globally, offering top-tier credentialing, educational materials, and events. Our FSMA courses include PCQI, FSVP, and IAVA. We employ experts to ensure the highest standards in practice and testing, fostering career growth and networking through our community and peer-reviewed journal. https://www.neha.org/FSPCA-PCQI-training.
  • ASI

    ASI is a leading product safety auditing, training, and certification company based in St. Louis that’s provided farm-to-fork food safety solutions since the 1940s. ASI offers a full suite of safety and quality solutions to the food and beverage, dietary supplement, consumer goods, and cannabis industries. ASI is an ANAB-accredited SQF Certification Body that also offers BRCGS, FSSC, IFS, and other certifications as a part of Kiwa Group.
  • REJIMUS Inc.

    REJIMUS is a preeminent food safety and regulatory management consultancy enabling companies in the Food & Beverage, Dietary Supplement, Cosmetic and OTC industries to achieve cost-efficient compliance and optimize supply chains, while mitigating overall quality and regulatory risks for ingredients and finished products.
×

Never miss the latest news and trends driving the food safety industry

eNewsletter | Website | eMagazine

JOIN TODAY!
  • RESOURCES
    • Advertise
    • Contact Us
    • Directories
    • Store
    • Want More
  • SIGN UP TODAY
    • Create Account
    • eMagazine
    • eNewsletter
    • Customer Service
    • Manage Preferences
  • SERVICES
    • Marketing Services
    • Reprints
    • Market Research
    • List Rental
    • Survey/Respondent Access
  • STAY CONNECTED
    • LinkedIn
    • Facebook
    • Instagram
    • X (Twitter)
  • PRIVACY
    • PRIVACY POLICY
    • TERMS & CONDITIONS
    • DO NOT SELL MY PERSONAL INFORMATION
    • PRIVACY REQUEST
    • ACCESSIBILITY

Copyright ©2025. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing