Availability of Revised Guideline for Controlling Retained Water in Raw Meat and Poultry
Published Date: 1/17/2025
Notice
Summary
The USDA’s Food Safety and Inspection Service updated its guide to help meat, poultry, and certain fish producers correctly calculate how much water stays in their products after processing. Establishments must submit updated plans by March 3, 2025, and update labels by January 1, 2026. These changes clear up common math mistakes and keep things fair and safe without extra costs.
Analyzed Economic Effects
5 provisions identified: 1 benefits, 2 costs, 2 mixed.
Submit Revised Retained Water Protocols
If you operate a meat, poultry, or Siluriformes fish establishment, you must submit your revised Retained Water Protocol (RWP) to the Risk Management and Innovations Staff (RMIS) via askFSIS by March 3, 2025.
Update Product Labels to Show Retained Water
If you make raw meat, poultry, or Siluriformes fish products, you must update product labels to disclose the maximum percentage of retained water in the raw product as required by 9 CFR 441.10(b) by January 1, 2026.
FSIS Will Begin Reviewing Protocols Oct 1, 2025
The FSIS Office of Field Operations will begin reviewing establishments' retained water protocols on October 1, 2025, which may trigger compliance follow-up for establishments.
Clarified Processes Subject to Retained Water Rule
FSIS clarifies that processes subject to 9 CFR 441.10 include carcass washing (with or without antimicrobial), spray chilling, water or ice chilling, post-chill spraying, and application of any aqueous antimicrobial or processing aid; scalding/flushing gastrointestinal organs, flushing beef heads, and washing parts to remove excess blood are not subject.
Guideline Clarifies Calculations and Methods
The revised FSIS guideline explains correct formulas for calculating retained water, highlights common arithmetic errors, provides examples and safe harbors, and states establishments may develop alternative methods; the guidance does not have the force of law.
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