Before
buying meat and poultry in quantity from a
door-to-door dealer, become an informed consumer
by getting to know important information about
the company and dealer. Some tips to
keep in mind when making the decision to purchase
are:
•
Check the dealer
. Ask for
literature and take plenty of time to read
it. If you lack the time to check into the
distribution practices of the company, consider
not purchasing from them.
•
Ask for a brochure
. Reputable
companies will have a local sales office with
a published price list that includes the address
and phone number of the company. Along with
the price list they may offer recipes and
nutrition information using their products.
•
Check for grading
information on the product.
Companies can chose to have the meat
and poultry that they sell graded by USDA;
it is not mandatory. This is the only mark
of identity you have for knowing the quality
familiar to you. If a meat or poultry product
is graded by USDA, there must be a USDA grade
shield or mark on the carcass, package or
product label. Only the official USDA grade
can be used as a guide to the quality of the
meat. If the company claims it is selling
Choice beef, for example, it must be proclaimed
on the package or product label.
Meat and poultry companies may label products
with a company's private quality label. If
a product is labeled with a term such as "restaurant
quality," ask the company which USDA
grade is comparable.
•
Understand the
cuts.
Know which cut of meat or poultry you are
buying when making a meat or poultry purchase
decision. Check the label for proper identification
of the cut of meat or poultry you are purchasing.
For example, you don't want to pay top dollar
for tenderloin and receive a cheaper cut such
as a shoulder roast.
•
Read the label
on the package or carton before you buy. Insist
on having the establishment number where the
meat or poultry was inspected. Inspection
of meat and poultry is mandatory and all meat
and poultry transported and sold either interstate
or within the state must be inspected by the
Federal or State government. The box or package
of meat must bear the plant's inspection number.
The Food Safety and Inspection Service carries
out USDA's responsibilities under the Federal
Inspection Act for the Federal Government
and the Ohio Department of Agriculture's Division
of Meat Inspection carries out those same
responsibilities for the state of Ohio. These
laws protect consumers by assuring that meat
and poultry products are wholesome, unadulterated,
and properly marked labeled and packaged.
USDA and state inspected products are required
to give information about the product on the
label. On raw products the species, the cut,
the net weight, the ingredients statement
and the safe handling statement are required.
No ingredient may be added to fresh meat or
poultry unless the ingredient is listed on
the label. Some companies may offer less tender
cuts, or lower grades of meat or poultry for
lower prices because the product has been
tenderized with a marinade or flavoring agent.
Beware of any dealer who wants you to purchase
bulk quantities of meat and poultry that are
not properly labeled. Always ask the dealer
to leave the box or labeling information if
individual products are not labeled.
•
Ask to see their
retail permit. In
the State of Ohio, mobile units (i.e. trucks
or vans) selling meat and/or poultry items
door-to-door, or “unsolicited”, must license
that unit with their local health department.
They should be able to provide you with a
copy of that license, or at a minimum, tell
you which local health they are registered
with. You can then verify that information
by calling that local health department. If
you feel uncomfortable at any time, or feel
you are getting the “run-around”, go with
your instincts and don't make the purchase.
•
Always check to
be sure the product has been carried in a
refrigerated vehicle.
Never buy meat or poultry products that are
carried in an unrefrigerated truck or car
trunk. The product may be unsafe because bacteria
that cause illness multiply rapidly above
40 degrees.
•
If you change your
mind.
The Federal Trade Commission Cooling-Off Rule
gives you three days to cancel purchases that
are made in your home or at a location that
is not the permanent place of business or
local address of the seller. The Cooling-Off
Rule does not cover sales of $25 or under.
Under the rule, the salesperson must
orally inform you of your cancellation rights
at the time of sale . You also must
be given two copies of a cancellation form
and a copy of your contract or receipt. The
contract or receipt should be dated, show
the name and address of the seller, and explain
your right to cancel. The contract or receipt
must be in the same language used in the sales
presentation. Also remember that using
a charge card does not guarantee a refund.
To cancel a sale, sign and date one copy of
the cancellation form. Make sure the envelope
is postmarked before midnight of the third
business day after the contract date. Saturday
is considered a business day but Sunday and
Federal holidays are not. Because proof of
the mailing date and receipt are important,
consider sending the cancellation form by
certified mail. Keep the other copy of the
cancellation form for your records.
•
If you have a complaint
about the company.
Try to resolve your dispute with the seller
first. Make sure you act quickly. Write a
letter of complaint and send it certified
mail. A letter is important because it puts
your complaint on record and lets the company
know you are serious about pursuing the dispute.
Be sure you keep a copy for your records.
If you are still not satisfied, remember you
always have the right to seek the advise of
a lawyer.
In
general, beware of claims that are
too good to be true. They usually are.
*As
provided by the Food Safety and Inspection
Service
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