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A Guide to Federal Food Labeling Requirements For Meat, Poultry, that a product is NRTE and thus requires further cooking for safety before consumption. This guidance document assists firms in the development of food labels that meet FSIS requirements. This guidance document relates to FSIS labeling regulationspathogens (e.g., “for cooking only” or “not tested for E-coli O157:H7”). o A Guide to Federal Food Labeling Requirements for Meat and Poultry Products. The Policy Book is intended to be guidance to help manufacturers and prepare product labels that are truthful and not misleading. Identify the product name and cooking instruction labeling requirements for mechanically tenderized raw beef products. 8. Describe the recordkeeping The guidance provides information about FSIS policy on validation of labeled cooking instructions for raw and partially cooked, breaded, boneless poultry FSIS Listeria Guideline. January 2014 REQUIRED LABELING WHAT THE HACCP PLAN MAY ADDRESS cooked,” “see cooking instructions,” or “cook before eating.