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USDA/FSIS RIN: 0583-AD44 Publication ID: Spring 2011 
Title: ●Performance Standards for Pumped or Massaged Bacon 
Abstract: The Food Safety and Inspection Service is proposing to remove from its regulations the provisions that prescribe the levels of nitrite, curing accelerators, and other substances that must be used in producing pumped or massaged bacon made from pork bellies (pumped or massaged bacon). The Agency is proposing to replace these provisions with an upper limit for nitrite (based on the highest level of nitrite allowed in existing regulations for pumped or massaged bacon) and with a performance standard of no volatile nitrosamines when the product is fried under certain conditions (i.e., when the product is fried at 340 degrees Fahrenheit for 3 consecutive minutes on each side 21 days after slicing 
Agency: Department of Agriculture(USDA)  Priority: Other Significant 
RIN Status: First time published in the Unified Agenda Agenda Stage of Rulemaking: Proposed Rule Stage 
Major: No  Unfunded Mandates: No 
CFR Citation: 9 CFR 424    9 CFR 435 (New)   
Legal Authority: 21 USC 601 et seq.   
Legal Deadline:  None
Timetable:
Action Date FR Cite
NPRM  11/00/2011    
Regulatory Flexibility Analysis Required: Undetermined  Government Levels Affected: None 
Small Entities Affected: Businesses  Federalism: No 
Included in the Regulatory Plan: No 
RIN Data Printed in the FR: No 
Agency Contact:
Rachel Edelstein
Assistant Administrator, Office of Policy and Program Development
Department of Agriculture
Food Safety and Inspection Service
1400 Independence Avenue SW., 350-E JLW Building,
Washington, DC 20250-3700
Phone:202 205-0495
Fax:202 720-2025
Email: rachel.edelstein@fsis.usda.gov