83 FR 34101 - Notice of Request for a New Information Collection: (Consumer Research on the Safe Handling Instructions Label for Raw and Partially Cooked Meat and Poultry Products and Labeling Statements for Ready-to-Eat and Not-Ready-to-Eat Products)

DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Service

Federal Register Volume 83, Issue 139 (July 19, 2018)

Page Range		34101-34103
FR Document		2018-15462

In accordance with the Paperwork Reduction Act of 1995 and Office of Management and Budget (OMB) regulations, the Food Safety and Inspection Service (FSIS) is announcing its intention to collect information in the form of consumer research that will include a web- based experimental study and a behavior change study to help inform potential revisions to the current Safe Handling Instructions (SHI) label and assess whether a label revision would improve consumer food safety behaviors. FSIS also will collect information on consumer use and understanding of the labeling on ready-to-eat (RTE) and not-ready- to-eat (NRTE) meat and poultry products, in particular consumers' ability to discern between the two types of products and to ensure that NRTE products that may appear to be ready to eat are thoroughly cooked.

Federal Register, Volume 83 Issue 139 (Thursday, July 19, 2018)

[Federal Register Volume 83, Number 139 (Thursday, July 19, 2018)]
[Notices]
[Pages 34101-34103]
From the Federal Register Online [www.thefederalregister.org]
[FR Doc No: 2018-15462]

[[Page 34101]]

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DEPARTMENT OF AGRICULTURE

Food Safety and Inspection Service

[Docket No. FSIS-2018-0021]

Notice of Request for a New Information Collection: (Consumer
Research on the Safe Handling Instructions Label for Raw and Partially
Cooked Meat and Poultry Products and Labeling Statements for Ready-to-
Eat and Not-Ready-to-Eat Products)

AGENCY: Food Safety and Inspection Service, USDA.

ACTION: Notice and request for comments.

-----------------------------------------------------------------------

SUMMARY: In accordance with the Paperwork Reduction Act of 1995 and
Office of Management and Budget (OMB) regulations, the Food Safety and
Inspection Service (FSIS) is announcing its intention to collect
information in the form of consumer research that will include a web-
based experimental study and a behavior change study to help inform
potential revisions to the current Safe Handling Instructions (SHI)
label and assess whether a label revision would improve consumer food
safety behaviors. FSIS also will collect information on consumer use
and understanding of the labeling on ready-to-eat (RTE) and not-ready-
to-eat (NRTE) meat and poultry products, in particular consumers'
ability to discern between the two types of products and to ensure that
NRTE products that may appear to be ready to eat are thoroughly cooked.

DATES: Submit comments on or before September 17, 2018.

ADDRESSES: FSIS invites interested persons to submit comments on this
Federal Register notice. Comments may be submitted by one of the
following methods:
Federal eRulemaking Portal: This website provides the
ability to type short comments directly into the comment field on this
web page or attach a file for lengthier comments. Go to http://www.regulations.gov. Follow the on-line instructions at that site for
submitting comments.
Mail, including CD-ROMs, etc.: Send to Docket Clerk, U.S.
Department of Agriculture, Food Safety and Inspection Service, 1400
Independence Avenue SW, Mailstop 3758, Room 6065, Washington, DC 20250-
3700.
Hand- or courier-delivered submittals: Deliver to 1400
Independence Avenue SW, Room 6065, Washington, DC 20250-3700.
Instructions: All items submitted by mail or electronic mail must
include the Agency name and docket number FSIS-2018-0021. Comments
received in response to this docket will be made available for public
inspection and posted without change, including any personal
information, to http://www.regulations.gov.
Docket: For access to background documents or comments received,
call (202) 720-5627 to schedule a time to visit the FSIS Docket Room at
1400 Independence Avenue SW, Room 6065, Washington, DC 20250-3700.

FOR FURTHER INFORMATION CONTACT: Gina Kouba, Office of Policy and
Program Development, Food Safety and Inspection Service, USDA, 1400
Independence Avenue SW, Room 6065, South Building, Washington, DC
20250-3700; (202) 720-5627.

SUPPLEMENTARY INFORMATION:
Title: Consumer Research on the Safe Handling Instructions Label
for Raw and Partially Cooked Meat and Poultry Products and Labeling
Statements for Ready-to-Eat and Not-Ready-to-Eat Products.
Type of Request: New information collection.
Abstract: Safe handling instructions are required on the labels of
raw or partially-cooked (i.e., not considered RTE) meat and poultry
products, if the product is destined for household consumers or
institutional uses (9 CFR 317.2(l) and 9 CFR 381.125(b)). FSIS first
required the SHI label for raw and partially cooked meat and poultry
products in 1994 (54 FR 14528). Since that time, the required design of
the SHI label has not been changed.
When the SHI label was developed in 1994, the minimal internal
temperature requirements for determining whether a meat or poultry
product was cooked enough to be safe varied by product. Given this, as
well as product and label size limitations, FSIS concluded that ``Cook
Thoroughly'' was the only simple, single statement appropriate to use
for all products (54 FR 14538). FSIS now recommends on its website four
internal minimal temperatures: One for all poultry (165 [deg]F), one
for ground meat (160 [deg]F), one for all whole-muscle meat (145 [deg]F
and hold for 3 minutes), and one for fish (145 [deg]F). With only four
temperature recommendations, the information could be more easily
incorporated into the SHI requirements. Other possible changes to the
SHI label include incorporating updated icons and providing a web link
or phone number for more information.
In response to inquiries from consumer groups and other
stakeholders about potential changes to SHI requirements, FSIS gathered
input from members of academia, industry, and consumer stakeholders in
November 2013. FSIS presented these suggestions to the National
Advisory Committee on Meat and Poultry Inspection (NACMPI) in January
2014. The NACMPI Subcommittee on Food Handling Labels recommended that
FSIS pursue changes in the existing SHI label and conduct consumer
research to determine the effectiveness of any revisions to the SHI
label.
In 2015, FSIS conducted six consumer focus groups (OMB No. 0583-
0166; 11/30/2017) to evaluate understanding of the current SHI label
and responses to possible revisions. The focus groups revealed that
consumers would find certain revisions to the SHI label useful.
Participants suggested changes to improve comprehension and adherence
to recommended safe handling practices (e.g., add recommendations to
use a food thermometer and endpoint temperatures for different cuts of
meat and poultry). Based on the results of these focus groups, FSIS
determined that additional research using more rigorous, quantitative
approaches with a larger sample of consumers was needed to help inform
potential revisions to the current SHI label and assess whether a label
revision would improve consumer food safety behaviors.
In addition, during the March 2016 NACMPI meeting, the national
advisory committee reviewed and discussed whether FSIS should pursue
proposing mandatory features on the label of processed NRTE products
that may appear to be fully cooked (e.g., are breaded or have grill
marks). The committee recommended that FSIS require statements, such as
``Raw, ``Uncooked,'' or ``Ready to Cook,'' on the labels of raw
products that may appear RTE, so it is clear that these products
require cooking to a proper internal temperature before eating. The
committee also recommended that FSIS conduct consumer research to
understand the optimal messaging and design of packaging to ensure
consumers properly understand that NRTE products that may appear to be
fully cooked need to be cooked for lethality. The committee stated that
such labeling may help consumers properly distinguish between NRTE
products, which require a lethality step, and RTE products, which do
not require a lethality step; thus, the committee stated that this
labeling may help consumers safely prepare NRTE products. Specifically,
the committee suggested that FSIS conduct consumer research to evaluate
the effectiveness of possible locations for point of purchase labeling
information and various color

[[Page 34102]]

options, font, and other display options. FSIS has not previously
conducted research on this topic.
To assess whether revisions are needed to the SHI label required on
all raw and partially cooked products and to evaluate the ability of
consumers to properly discern between NRTE and RTE products and how
labeling for these products can be improved, FSIS is requesting
approval for a new information collection to conduct consumer behavior
research. This research will include a web-based experimental study, as
well as a behavior change study, which includes three components: An
observational meal preparation experiment, an eye-tracking study, and
in-depth interviews (IDIs). The research will help inform potential
revisions to the current SHI label and assess whether a label revision
would be likely to improve consumer behaviors related to safely
preparing raw and partially cooked meat and poultry products. The study
will also collect information on consumer use and understanding of
labeling for RTE and NRTE meat and poultry products.
FSIS has contracted with RTI International to conduct the web-based
experimental study and the behavior change study. For the web-based
experimental study, a selected sample of online consumer panel members
will be invited to participate in the study via email. Inbound sampling
will be used to select a sample of respondents with demographic
characteristics (e.g., age, education level, race, and ethnicity)
similar to the U.S. population. The primary aim of the web-based
experimental study is to test 25 mock SHI labels that vary by visual
design elements (e.g., borders, white space, spatial arrangement) to
determine which labels are most salient to consumers. Label salience
(i.e., participants' degree of attention to the label) will be assessed
using a limited-time exposure approach with cued recall questions.
Secondary aims of the study include assessing comprehension of safe
handling instructions and safe handling icons and measuring the
participants' motivation to comply with safe handling messages. The
data from the experimental study will be analyzed to identify the five
SHI labels that best attract respondents' attention, and from these,
three labels will be selected for further testing in the behavior
change study.
To assess and compare consumer behavior in response to the current
SHI label (control) and the three alternative SHI labels, a behavior
change study will be conducted in test kitchen facilities located in
four different locations (one in each of four Census regions).
Participants will be recruited using convenience sampling (e.g., by
posting ads on social media). The study will ensure a diverse sample of
participants with respect to race, ethnicity, age, education level, and
presence of a child (0-17 years) in the household. The study will use a
fully randomized experimental design with participants randomly
assigned to one of three treatment groups (that will be used to assess
three alternative SHIs) or a control group (that will be used to assess
the current SHI). Participants will be given recipes and ingredients,
including two raw meat products bearing the assigned SHI label and
asked to prepare two meat dishes and a salad. To assess attention to
the SHI label during meal preparation, participants will wear a mobile
eye-tracking device. Research staff will video-record meal preparation
and clean-up. Trained researchers will subsequently view the videos and
use a coding rubric to assess adherence to the recommended safe
handling instructions (e.g., washing hands before meal preparation and
after touching raw meat). Statistical analysis comparing the
differences in handling behavior scores between the control (current
SHI label) and treatment groups will be conducted to identify the label
that may most effectively lead to participants' following the safe
handling practices on the label.
Following meal preparation, participants will be directed to
examine each of six mock meat and poultry products (i.e., stimuli)
while wearing the eye-tracking device: Two RTE products, two NRTE
products that appear ready to eat, and two raw products. Participants
will be asked to complete a series of search tasks to determine which
version of the SHI label (three treatment versions or the current
label) is most often attended to on a meat and poultry package and to
assess whether participants can properly distinguish between RTE and
NRTE products that appear to be ready to eat. Eye-tracking metrics for
each area of interest (AOI), including total time spent viewing each
AOI, will be produced and used in statistical analyses to determine the
label that best captures participants' attention.
Lastly, participants will take part in an IDI and be asked
debriefing questions regarding the meal preparation experiment and
questions to understand how consumers determine whether a meat or
poultry product needs to be cooked before eating it. The data will be
analyzed by analysts using a thematic content analysis approach.
Estimate of Burden: For the pretest for the web-based experimental
study, it is expected that 1,700 individuals will receive email
invitations to complete the study and that 100 will be eligible and
subsequently complete the study. For the web-based experimental study,
it is expected that 70,000 individuals will receive email invitations
to complete the study and that 3,600 will be eligible and subsequently
complete the study. The invitation email for the pretest and the full-
scale study is expected to take 2 minutes to read (0.033 hour). The
survey is expected to take 20 minutes to complete. The total estimated
burden of the web-based experimental study is 3,623.3 hours.
For the behavior change study, it is expected that 1,695
individuals will complete the screener and that 565 will be eligible
and subsequently be contacted by phone to schedule an appointment. Of
these, it is assumed that 480 will take part in the study. Each
screening is expected to take 8 minutes (0.133 hour). It is expected to
take 7 minutes (0.117 hour) to read or listen to each appointment call/
confirmation email/reminder call. It is expected to take 10 minutes
(0.167 hour) to read the informed consent form and watch the
instructional video. Taking part in the behavior change study will take
a total of 140 minutes (2.333 hours), which includes an observational
meal preparation experiment (80 minutes), an eye-tracking component (30
minutes), and IDIs (30 minutes). The estimated annual reporting burden
for the behavior change study is 1,491.9 hours, which is the sum of the
burden estimates for each component of the study (including the burden
for individuals who initially complete the screener but are not
eligible or do not agree to participate).
For all components of the information collection, the estimated
total number of individuals to be screened is 73,395, and the estimated
total number of individuals to complete the web-based experimental
study, including pretest, and the behavior change study is 4,180. The
estimated total burden for the information collection is 5,115.2 hours.

[[Page 34103]]

Estimated Annual Reporting Burden for the Web-Based Experimental Study and the Behavior Change Study
--------------------------------------------------------------------------------------------------------------------------------------------------------
Estimated Annual
Study component Number of frequency per Total annual Hours per response Total hours
respondents response responses
--------------------------------------------------------------------------------------------------------------------------------------------------------
Web-Based Experimental Study
--------------------------------------------------------------------------------------------------------------------------------------------------------
Pretest invitation........................... 1,700 1 1,700 0.033 (2 min.)........................... 56.7
Pretest...................................... 100 1 100 0.333 (20 min.).......................... 33.3
Survey invitation............................ 70,000 1 70,000 0.033 (2 min.)........................... 2,333.3
Survey....................................... 3,600 1 3,600 0.333 (20 min.).......................... 1,200.0
----------------------------------------------------------------------------------------------------------
Total.................................... .............. .............. .............. ......................................... 3,623.3
--------------------------------------------------------------------------------------------------------------------------------------------------------
Behavior Change Study
--------------------------------------------------------------------------------------------------------------------------------------------------------
Screening questionnaire...................... 1,695 1 1,695 0.133 (8 min.)........................... 226.0
Appointment phone script, confirmation email, 565 1 565 0.117 (7 min.)........................... 65.9
reminder phone script.
Consent form and video....................... 480 1 480 0.167 (10 min.).......................... 80.0
Meal Preparation, eye-tracking & in-depth 480 1 480 2.333 (140 min.)......................... 1,120.0
interviews.
----------------------------------------------------------------------------------------------------------
Total.................................... .............. .............. .............. ......................................... 1,491.9
----------------------------------------------------------------------------------------------------------
Total................................ .............. .............. .............. ......................................... 5,115.2
--------------------------------------------------------------------------------------------------------------------------------------------------------

Respondents: Consumers.
Estimated Number of Respondents: 73,395.
Estimated Number of Annual Responses per Respondent: 1.
Estimated Total Burden on Respondents: 5,115.2 hours.
Copies of this information collection assessment can be obtained
from Gina Kouba, Office of Policy and Program Development, Food Safety
and Inspection Service, USDA, 1400 Independence Avenue SW, Room 6065,
South Building, Washington, DC 20250-3700; (202) 720-5627.
Comments are invited on: (a) Whether the proposed collection of
information is necessary for the proper performance of FSIS's
functions, including whether the information will have practical
utility; (b) the accuracy of FSIS's estimate of the burden of the
proposed collection of information, including the validity of the
method and assumptions used; (c) ways to enhance the quality, utility,
and clarity of the information to be collected; and (d) ways to
minimize the burden of the collection of information, including through
the use of appropriate automated, electronic, mechanical, or other
technological collection techniques, or other forms of information
technology. Comments may be sent to both FSIS, at the addresses
provided above, and the Desk Officer for Agriculture, Office of
Information and Regulatory Affairs, Office of Management and Budget,
Washington, DC 20253.
Responses to this notice will be summarized and included in the
request for OMB approval. All comments will also become a matter of
public record.

Additional Public Notification

Public awareness of all segments of rulemaking and policy
development is important. Consequently, FSIS will announce this Federal
Register publication on-line through the FSIS web page located at:
http://www.fsis.usda.gov/federal-register.
FSIS also will make copies of this publication available through
the FSIS Constituent Update, which is used to provide information
regarding FSIS policies, procedures, regulations, Federal Register
notices, FSIS public meetings, and other types of information that
could affect or would be of interest to our constituents and
stakeholders. The Update is available on the FSIS web page. Through the
web page, FSIS is able to provide information to a much broader, more
diverse audience. In addition, FSIS offers an email subscription
service which provides automatic and customized access to selected food
safety news and information. This service is available at: http://www.fsis.usda.gov/subscribe. Options range from recalls to export
information, regulations, directives, and notices. Customers can add or
delete subscriptions themselves, and have the option to password
protect their accounts.

USDA Non-Discrimination Statement

No agency, officer, or employee of the USDA shall, on the grounds
of race, color, national origin, religion, sex, gender identity, sexual
orientation, disability, age, marital status, family/parental status,
income derived from a public assistance program, or political beliefs,
exclude from participation in, deny the benefits of, or subject to
discrimination any person in the United States under any program or
activity conducted by the USDA.

How To File a Complaint of Discrimination

To file a complaint of discrimination, complete the USDA Program
Discrimination Complaint Form, which may be accessed online at http://www.ocio.usda.gov/sites/default/files/docs/2012/Complain_combined_6_8_12.pdf, or write a letter signed by you or your
authorized representative.
Send your completed complaint form or letter to USDA by mail, fax,
or email:
Mail: U.S. Department of Agriculture, Director, Office of
Adjudication, 1400 Independence Avenue SW, Washington, DC 20250-9410.
Fax: (202) 690-7442.
Email: program.intake@usda.gov.
Persons with disabilities who require alternative means for
communication (Braille, large print, audiotape, etc.), should contact
USDA's TARGET Center at (202) 720-2600 (voice and TDD).

Paul Kiecker,
Acting Administrator.
[FR Doc. 2018-15462 Filed 7-18-18; 8:45 am]
BILLING CODE 3410-DM-P

Federal Register / Vol. 83, No. 139 / Thursday, July 19, 2018 / Notices 34101

DEPARTMENT OF AGRICULTURE Agency name and docket number FSIS– members of academia, industry, and
2018–0021. Comments received in consumer stakeholders in November
Food Safety and Inspection Service response to this docket will be made 2013. FSIS presented these suggestions
available for public inspection and to the National Advisory Committee on
[Docket No. FSIS–2018–0021]
posted without change, including any Meat and Poultry Inspection (NACMPI)
Notice of Request for a New personal information, to http:// in January 2014. The NACMPI
Information Collection: (Consumer www.regulations.gov. Subcommittee on Food Handling Labels
Research on the Safe Handling Docket: For access to background recommended that FSIS pursue changes
Instructions Label for Raw and documents or comments received, call in the existing SHI label and conduct
Partially Cooked Meat and Poultry (202) 720–5627 to schedule a time to consumer research to determine the
Products and Labeling Statements for visit the FSIS Docket Room at 1400 effectiveness of any revisions to the SHI
Ready-to-Eat and Not-Ready-to-Eat Independence Avenue SW, Room 6065, label.
Washington, DC 20250–3700. In 2015, FSIS conducted six consumer
Products)
FOR FURTHER INFORMATION CONTACT: Gina focus groups (OMB No. 0583–0166; 11/
AGENCY: Food Safety and Inspection Kouba, Office of Policy and Program 30/2017) to evaluate understanding of
Service, USDA. Development, Food Safety and the current SHI label and responses to
ACTION: Notice and request for Inspection Service, USDA, 1400 possible revisions. The focus groups
comments. Independence Avenue SW, Room 6065, revealed that consumers would find
South Building, Washington, DC 20250– certain revisions to the SHI label useful.
SUMMARY: In accordance with the 3700; (202) 720–5627. Participants suggested changes to
Paperwork Reduction Act of 1995 and improve comprehension and adherence
SUPPLEMENTARY INFORMATION:
Office of Management and Budget to recommended safe handling practices
Title: Consumer Research on the Safe (e.g., add recommendations to use a
(OMB) regulations, the Food Safety and
Handling Instructions Label for Raw and food thermometer and endpoint
Inspection Service (FSIS) is announcing
Partially Cooked Meat and Poultry temperatures for different cuts of meat
its intention to collect information in
Products and Labeling Statements for and poultry). Based on the results of
the form of consumer research that will
Ready-to-Eat and Not-Ready-to-Eat these focus groups, FSIS determined
include a web-based experimental study
Products. that additional research using more
and a behavior change study to help
Type of Request: New information rigorous, quantitative approaches with a
inform potential revisions to the current
collection. larger sample of consumers was needed
Safe Handling Instructions (SHI) label Abstract: Safe handling instructions
and assess whether a label revision to help inform potential revisions to the
are required on the labels of raw or current SHI label and assess whether a
would improve consumer food safety partially-cooked (i.e., not considered
behaviors. FSIS also will collect label revision would improve consumer
RTE) meat and poultry products, if the food safety behaviors.
information on consumer use and product is destined for household
understanding of the labeling on ready- In addition, during the March 2016
consumers or institutional uses (9 CFR NACMPI meeting, the national advisory
to-eat (RTE) and not-ready-to-eat (NRTE) 317.2(l) and 9 CFR 381.125(b)). FSIS
meat and poultry products, in particular committee reviewed and discussed
first required the SHI label for raw and whether FSIS should pursue proposing
consumers’ ability to discern between partially cooked meat and poultry
the two types of products and to ensure mandatory features on the label of
products in 1994 (54 FR 14528). Since processed NRTE products that may
that NRTE products that may appear to that time, the required design of the SHI
be ready to eat are thoroughly cooked. appear to be fully cooked (e.g., are
label has not been changed. breaded or have grill marks). The
DATES: Submit comments on or before When the SHI label was developed in committee recommended that FSIS
September 17, 2018. 1994, the minimal internal temperature require statements, such as ‘‘Raw,
ADDRESSES: FSIS invites interested requirements for determining whether a ‘‘Uncooked,’’ or ‘‘Ready to Cook,’’ on
persons to submit comments on this meat or poultry product was cooked the labels of raw products that may
Federal Register notice. Comments may enough to be safe varied by product. appear RTE, so it is clear that these
be submitted by one of the following Given this, as well as product and label products require cooking to a proper
methods: size limitations, FSIS concluded that internal temperature before eating. The
• Federal eRulemaking Portal: This ‘‘Cook Thoroughly’’ was the only committee also recommended that FSIS
website provides the ability to type simple, single statement appropriate to conduct consumer research to
short comments directly into the use for all products (54 FR 14538). FSIS understand the optimal messaging and
comment field on this web page or now recommends on its website four design of packaging to ensure
attach a file for lengthier comments. Go internal minimal temperatures: One for consumers properly understand that
to http://www.regulations.gov. Follow all poultry (165 °F), one for ground meat NRTE products that may appear to be
the on-line instructions at that site for (160 °F), one for all whole-muscle meat fully cooked need to be cooked for
submitting comments. (145 °F and hold for 3 minutes), and one lethality. The committee stated that
• Mail, including CD–ROMs, etc.: for fish (145 °F). With only four such labeling may help consumers
Send to Docket Clerk, U.S. Department temperature recommendations, the properly distinguish between NRTE
of Agriculture, Food Safety and information could be more easily products, which require a lethality step,
Inspection Service, 1400 Independence incorporated into the SHI requirements. and RTE products, which do not require
Avenue SW, Mailstop 3758, Room 6065, Other possible changes to the SHI label
sradovich on DSK3GMQ082PROD with NOTICES

a lethality step; thus, the committee
Washington, DC 20250–3700. include incorporating updated icons stated that this labeling may help
• Hand- or courier-delivered and providing a web link or phone consumers safely prepare NRTE
submittals: Deliver to 1400 number for more information. products. Specifically, the committee
Independence Avenue SW, Room 6065, In response to inquiries from suggested that FSIS conduct consumer
Washington, DC 20250–3700. consumer groups and other stakeholders research to evaluate the effectiveness of
Instructions: All items submitted by about potential changes to SHI possible locations for point of purchase
mail or electronic mail must include the requirements, FSIS gathered input from labeling information and various color

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Document Created: 2018-07-19 01:35:18
Document Modified: 2018-07-19 01:35:18

Category		Regulatory Information
Collection		Federal Register
sudoc Class		AE 2.7: GS 4.107: AE 2.106:
Publisher		Office of the Federal Register, National Archives and Records Administration
Section		Notices
Action		Notice and request for comments.
Dates		Submit comments on or before September 17, 2018.
Contact		Gina Kouba, Office of Policy and Program Development, Food Safety and Inspection Service, USDA, 1400 Independence Avenue SW, Room 6065, South Building, Washington, DC 20250-3700; (202) 720-5627.
FR Citation		83 FR 34101

83 FR 34101 - Notice of Request for a New Information Collection: (Consumer Research on the Safe Handling Instructions Label for Raw and Partially Cooked Meat and Poultry Products and Labeling Statements for Ready-to-Eat and Not-Ready-to-Eat Products)

DEPARTMENT OF AGRICULTUREFood Safety and Inspection Service

Federal Register Volume 83, Issue 139 (July 19, 2018)

DEPARTMENT OF AGRICULTURE
Food Safety and Inspection Service