Retained Water in Raw Meat and Poultry Products; Poultry Chilling Requirements

The Food Safety and Inspection Service is correcting errors in a final rule, published in the Federal Register of January 9, 2001, limiting the amount of retained water in raw meat and poultry products and amending the poultry chilling requirements. The Agency made inadvertent paragraph designation and other errors in the amended regulatory text and in corresponding preamble references to the regulatory amendments. One such error affected the regulation preventing poultry with fecal contamination from entering the chiller. The Agency is also adding a cross-reference to a provision on the sources of ice and water used for chilling to ensure that the regulations on this subject are read consistently.