You can find copies of the final rule and additional information at www.ams.usda.gov/COOL, published in the Federal Register on January 15, 2009. The Food Safety and Inspection Service amended the Federal Meat and Poultry Products Regulations: 9CFR 317.8(b) and 381.129. The final rule becomes effective on March 16, 2009, 60 days after the date of publication.
Independent Food Corporation addressed mCOOL for all covered commodities to comply with the federal standards set forth in the statute as interpreted by the USDA and willingly complied with the Interim Final Rule in September 2008:
Upon issuance of the final rule, all procedures and practices were reviewed. No changed were necessary for continued compliance.
For more information, click the links below:
Per USDA regulations, sodium nitrate and sodium nitrite are not permitted in any kind of fresh pork sausage. On the other hand, cooked and cured meats like hams, hotdogs, pork smoked sausage, bologna and salami products are allowed to contain sodium nitrite. USDA considers it a "restricted ingredient," which means it is regulated and only allowed in very small amounts (in sodium nitrite's case, 200 ppm ingoing). The process of cooking and smoking the cured meat actually uses up the ingoing nitrite: analysis of a finished product containing 200 ppm nitrite would typically have less than 10 ppm or less after the cooking process.
Many people think nitrites are bad for them. Actually, USDA has found the opposite: Based on available evidence to date, nitrite as used in meat and meat products is considered safe because known benefits outweigh potential risks. In summary, our fresh pork sausages do not contain sodium nitrite, but each of or fully cooked and cured items do.
Nitrite in meat:
Adding nitrite to meat is only part of the curing process. Ordinary table salt (sodium chloride) is added because of its effect on flavor. Sugar is added to reduce the salt's harshness. Spices and other flavorings are often added to achieve a characteristic "brand" flavor. Most--but not all--cured meat products are smoked after the curing process to impart a smoked meat flavor. Sodium nitrite, rather than sodium nitrate, is most commonly used for curing (although in some products such as country ham, sodium nitrate is used because of the long aging period).
In a series of normal reactions, nitrite is converted to nitric oxide. Nitric oxide combines with myoglobin, the pigment responsible for the natural red color of uncured meat. They form nitric oxide myoglobin, which is a deep red color (as in uncooked dry sausage) that changes to the characteristic bright pink normally associated with cured and smoked meat (such as in wieners and ham) when heated during the smoking process.
Our products do not contain gluten in the form of wheat, rye, oats, and barley. Although our products are labeled in compliance with government regulations, you should always read the ingredient details on the label as formulas change from time to time.
We do not presently identify or label any of the products we produce with the claim "gluten free" as the standard for the term has not yet been finalized by the Food and Drug Administration (FDA) through the rule making process.
Upon publication of the proposed rule, we intend to re-evaluate our ability to apply the claim "gluten free" to our products. Until such time, we will continue to comply with existing regulations governing the identification of products and ingredients.
It is an adverse reaction to a food or food component that involves that body's immune system.
We do not manufacture and pack Falls Brand products with allergens (peanuts, tree nuts, wheat, milk or milk products, egg, and soy) in our facility. Although the exact makeup of the listing "natural flavorings" is proprietary, it does not contain any known allergens. Be sure to check product labels for details on ingredients--formulas do change from time to time.
Our retail products do not contain MSG. Please check product labels for ingredient details as formulas can change from time to time.
For information on MSG, go here.
Salmon Creek Farms Natural Pork is USDA Process Verified for the following points:
The USDA Process Verified Program provides suppliers of agricultural products or services with the opportunity to assure customers of their ability to provide consistent quality products or services. It is limited to programs (or portions of programs) where specified process verified points are supported by a documented quality management system. The specified process verified points are identified by the supplier. The USDA Process Verified Program uses the International Organizations for Standardization's ISO 9000 series standards for documented quality management systems as a format for evaluating program documentation to ensure consistent auditing practices and promote international recognition of audit results. Salmon Creek Farms Natural Pork will continue to maintain extensive documentation and undergo annual comprehensive audits by USDA AMS as part of the USDA Process Verification program.
SQF stands for Safe Quality Food. The SQF Program is a fully integrated food safety and quality management protocol designed specifically for the food sector. Developed over 10 years, it is designed specifically for the food industry with application at all links in the food supply chain.
SQF Certification provides an independent and external validation that a product, process, or service complies with international, regulatory, and other specified standard(s). It also enables a food supplier to give assurances that food has been produced, prepared, and handled according to the highest possible standards. You can see our current SQF certificate here.
The SQF Codes--based on univerally accepted CODEX Alimentarius HACCP Guidelines--offers the food sector a way ot manage food safety and quality simultaneously.
The SQF 1000 Code is designed specifically for primary producers. In addition to GAPs, a producer develops and maintains Food Safety and Food Quality Plans to control those aspects of their operations that are critical to maintaining food safety and quality.
The SQF 2000 Code has wide appeal across the food manufacturing and distribution sectors. In addition to GMPs, a supplier develops and maintains Food Safety and Food Quality Plans to control those aspects of their operations that are critical to maintaining food safety and quality.
A number of additional modules have been developed to support the SQF program. These are voluntary options to suppliers whose markets require additional assurances for matters in addtion to food safety and quality. They include:
SQF is designed to support industry or company branded products. Suppliers design and implement customized management systems to demonstrate equivalence with GAP/GMP and other best practice programs. Achieving SQF certification indicates a supplier's commitment to producing safe, quality food.
The SQF Program is owned by the Food Marketing Institute (FMI). At the request of its retail members, FMI acquired SQF so they could utilize one program that met their requirements and also provided efficiencies for suppliers. The SQF 1000 Code and 2000 Code are recognized by the Global Food Safety Initiative as conforming to the highest international standards and utilizes protocols administered by International Accreditation Forum member Accreditation Bodies.
The SQF Program has been implemented by over 5000 companies operating in Asia-Pacific, the Middle East, United States, Europe and South America. Registered SQF Experts and SQF Auditors implement and audit SQF systems around the world.
Both rigorous and flexible, the SQF Program complements government programs and industry initiatives. It also avoids the duplication and confusion associated with the current array of industry sector programs. SQF certification serves as:
Sodium erythorbate is the sodium salt of erythobic acid, a highly refined food-grade chemical closely related to vitamin C and used as a color fixative in cured meats. Note: Erythorbate is NOT earthworms. Perhaps the spelling or pronunciation has contributed to this misconception because the Hotline receives many calls related to this concern. (Source: USDA FSIS Additives in Meat & Poultry Products)
You cannot get H1N1 from eating or handling pork.
For more information on H1N1, please visit www.factsaboutpork.org.
For an answer to this question, check out this video.
Products can be frozen for up to one year. However, most products are best if consumed within 6 months.