Fed Regist. 2006 May 8;71(88):26677-9.
The Food Safety and Inspection Service (FSIS) is publishing this document to inform establishments that prepare meat and poultry products of the need to ensure that they maintain proper control over the use of ingredients, especially those that present a potential public health concern, and over the ingredient labeling of their products. Establishments should ensure that their systems provide such control as part of their next reassessment of their HACCP systems. FSIS invites comments on the matters presented in this document.
食品安全检验局（FSIS）发布本文件，旨在告知肉类和禽类产品加工企业，有必要确保其对配料的使用，尤其是那些可能引发公共卫生问题的配料，以及对其产品的配料标签进行适当控制。企业应确保其体系在下次对危害分析与关键控制点（HACCP）体系进行重新评估时，能提供此类控制措施。FSIS欢迎就本文件中提出的事项发表意见。
