Revise the mandatory safe handling instructions (SHI) label for meat and poultry products;
Add a SHI label to catfish products since these products are now under USDAâ€™s oversight.
Isnâ€™t it time to revise this important food safety label? Shouldnâ€™t consumers know the â€œkill stepâ€ cooking requirements for deadly foodborne pathogens?
In 1994, USDA required all raw and partially cooked meat and poultry products to have a safe handling instructions (SHI) label. Since then, research has identified the end-point temperatures required to kill internal bacteria. Yet, that information is NOT listed on the SHI label.