Food Safety
And Inspection
Service
Office of Policy, Program and
Employee Development
February 2024

Food Standards and Labeling
Policy Book

Revised February 2024
Revised for Web Publication August 2005
Replaces Publication Dated May 2003 and Removal of Publication Dated 1996

PREFACE

The Policy Book is intended to be guidance to help manufacturers and prepare product labels thatare truthful and not misleading. Compliance with the requirements set forth in this publication
does not, in itself, guarantee an authorization. On receipt of the label application, consideration
will be given to suitability of ingredients statements, preparation, and packaging so as not tomislead the consumer. Adherence to the product and label requirements in this Policy Book does
not necessarily guarantee against possible infringement of all related patents, trademarks or
copyrights.
Changes in this publication are to add new entries, correct errors, condense material, andreformat the entries for ease in reading and use. There will be updates of the publication to
conform to changes in meat and poultry inspection standards and to reflect any current policy
developments.
Errors found in this issue should be reported through channels to your district office.

INTRODUCTION
This Policy Book is assembled in dictionary form and may be used in conjunction with the Meat
and Poultry Inspection Regulations and the Meat and Poultry Inspection Manual, Directives andNotices. It is a composite of policy and day-to-day labeling decision, many of which do notappear in the above publications. They are subject to change and therefore a periodic updating of
this book will take place.
Note: Red Meat
Required percentages of meat required for red meat products are shown on the basis of fresh
uncooked weight unless otherwise indicated. For purposes of this Policy Book, whenever theterms beef, pork, lamb, mutton, or veal are used they indicate the use of skeletal muscle tissue
from the named species (9 CFR 301.2).
Note: Poultry
Required percentages for poultry products are based on a cooked deboned basis unless otherwise
stated. When the standards indicate “poultry”, the skin and fat are not to exceed natural
proportions per (9 CFR 381.117(d)).
Applications for label approval should be addressed as follows:
USDA, FSIS, OPPED
Labeling and Consumer Protection Staff (LCPS)
1400 Independence Avenue, SW
Room 614 – Annex Building
Washington, DC 20250-3700
Product samples (only when requested by LCPS) should be packed with sufficient refrigerant tolast until received. Shipping should be coordinated with requestor to assure delivery before 4:00
p.m. Friday.
Labeling and Consumer Protection Staff
1400 Independence Avenue, SW
Room 614 – Annex Building
Washington, DC 20250-3700

UPDATED ENTRIES SINCE LAST PUBLICATION AUGUST 2005
CORRECTIONS:
Aged
Aged Beef
Artificially
Colored Products
Bratwurst
Bratwurst, Cured
Buffalo Style
CerealChili Sauce with Meat
Chorizo, Fresh
Egg Roll with Meat Egg
Roll with Poultry
Enzymes – Proteolytic
Fajitas
Giblets and/or Necks Sold with Carcasses
Kiska, Kisba, Kishka, or Stuffed Derma
Labeling of Boneless Beef, Ham or Poultry Products
Labeling of Modified Breakfast Sausage, Cooked Sausage, and Fermented Sausage Products
Identified by a Nutrient Content ClaimLabeling of Modified Substitute Versions of Fresh (Species) Sausage, Hamburger or Ground
Beef Products
Pasty (Cornish Style)Pizza Burger
Pizza Sauce with Sausage
Pizza Topping Containing Sausage Pizza
Topping Mix
Poultry Meat, Raw
Protective Coverings (Meat)
Serving Suggestion, Serve as Suggested and Similar Phrases
Solutions in Red Meat Products
Textured Vegetable Protein (TVP) Products-Fresh Meat or Poultry Meat Ratios
Yeast
DELETIONS:
Added Solutions (Poultry) (Boneless)
Chicken Tocino
Dipped Steaks
Ham, SmithfieldJambalaya – 6/4/19
Marinated
Methyl Cellulose
Pizza, Combination or Deluxe
Poultry Roast
Select or Higher

REVISIONS:
Amenability
Approximate
Artificial Marbling - Red Meat Products
Barbecue Meat or Poultry “Eastern North Caroline Style” – Renamed Barbecue Meat or
Poultry “Eastern North Carolina Style”
Beef a La Mode
Caddies
CheeseCheese Products Containing Meat
Chicken Cordon Bleu
Chinese Style Barbecue Meat
Cooked Red Meat Products Containing Added Substances – Renamed Cooked Red Meat
Products Containing Added Solutions
Dry Salt Cured
Fabricated SteakFajitasFor Further Processing
Fresh, “Not Frozen” and Similar Terms When Labeling Meat and Poultry Products
Glazes – Renamed Ice Glazes with Flavor
Grade Marks
Halal and Zabiah Halal Kosher
Hearts/Heart Meat
Jerk or Jerk Style
Labeling of Products Containing Meat with Added Solutions or Other Nonmeat Ingredients In
Secondary Products
Natural Claims
Papain
Pizza
Pizza Chicago Style
Pizza Containing Cheese Substitutes
Potato Sausage, Swedish Style, or Potato Ring or Potato Pudding
Poultry Grading (Labeling)
Poultry, Raw Solution – Renamed Poultry, Raw with Added Solution
Pressure Sensitive Stickers and Indelible Ink
Product Name Qualifiers
Rolls
Teriyaki, Meat or Poultry – Renamed Teriyaki, Meat or Poultry (Cooked)
Teriyaki Products
Tocino (Filipino or Philippine Style
Tocino, Poultry
Water Base Solutions in Red meat In Meat Products
Weisswurst
DEFINITIONS:
Corrections: Previous entries that were inadvertently removed from last publication have been
added back in, or typographical errors which have been corrected, and/or regulatory cites
corrected
Deletions: Entries which have been removed
Revisions: Previous entries which have been revised to reflect current agency policy

ABBREVIATIONS

AMS
BHA
BHT
CRDSM
FDA
FR
FSIS
FTC
GRAS
HVP
IMPS
IT
LCPS
MPR
MSG
NAMP
NFDM
NOP
OPPED
PDBFT
PDCB
PDCP
PDPFT
PER
PFF
pH
PPM
SP
TVP
URMIS
USA
USDA
VPP

Agriculture Marketing Service
Butylated Hydroxyanisole (anti-oxidant)
Butylated Hydroxytolune (anti-oxidant)
Calcium Reduced Dry Skim Milk
Food and Drug Administration
FrenchFood Safety and Inspection Service
Federal Trade Commission
Generally Recognized as Safe
Hydrolyzed Vegetable Protein
Institutional Meat Purchase Specifications
ItalianLabeling and Consumer Protection Staff
Moisture Protein Ratio
Monosodium Glutamate
National Association of Meat Purveyors
Nonfat Dry Milk
National Organic Program
Office of Policy Program and Employee Development
Partially Defatted Beef Fatty Tissue
Partially Defatted Chopped Beef
Partially Defatted Chopped Poultry
Partially Defatted Pork Fatty Tissue
Protein Efficiency Ratio
Protein Fat Free
Measure of Acidity
Parts Per Million
SpanishTextured Vegetable Protein
Uniform Retail Meat Identity Standards
United States of America
United States Department of Agriculture
Vegetable Protein Product

ADDED SOLUTIONS (WITH JUICES):
Products with added solutions that are cooked in an impervious bag and as a result of thecooking contain free flowing juices that are not drained, should be labeled to reflect thesolution and the juices, e.g., (“Roast Beef Contains up to 12 percent solution with
Juices”).
AGED:
Aging is the process by which fresh beef (carcasses or cuts) are held in a controlledenvironment for a specified period of time of slaughter, to allow enzymatic activity t
degrade complex proteins and promote the development of flavor and tenderness.
The term “Aged” on a label must be qualified, e.g., “Aged 65 days.”
See: Dry Aged
AGED BEEF:
The beef products (carcass or cuts) are maintained in a fresh unfrozen state for aminimum of 14 days from the day of slaughter. Aging claims made within the supply
chain (e.g., prior to the point of sale at retail or food service) shall specify the minimum
number of days aged and the type of aging used on the principal display panel on the label(e.g., “Wet aged for a minimum ofdays.”). If an aging claim is made at the point ofsale to the consumer, the minimum claimed for aging shall appear on the principal display
panel of the label (e.g., “Aged for a minimum of a minimum ofdays.”).
For additional information refer to USDA, AMS, Standardization Branch“ALL”, “PURE”, AND “100 PERCENT” POULTRY:
A labeling claim, such as, “meat used is 100 percent white meat”, may only be used when
the poultry meat contains no added ingredients. A labeling claim, such as, “white meat
only,” is acceptable when white meat is used to the exclusion of dark meat. In thissituation, other ingredients may be present in the poultry portion of the product.

“ALL or 100 PERCENT BEEF (Patty Mix)”:
Beef patty mix may be labeled “all,” “pure,” or “100 percent beef,” when the only added
ingredients are partially defatted chopped beef or finely textured beef. An ingredients
statement would be required on bulk packed product but not retail packages. “All,”“Pure,” or “100 percent,” may not be used if partially defatted beef fatty tissue (PDBFT),
is used or mechanically separated species (MSS), are used.
ALPHA CELLULOSE:
When used as a carrier of flavoring ingredients, it need not be shown in the ingredients
statement, unless it functions as a binder in the meat or poultry product.
AMENABILITY:
The Federal Meat Inspection Act (FMIA) and Poultry Products Inspection Act (PPIA),
and their implementing regulations, provide for certain exemptions from USDA
jurisdiction (and, therefore, inspection), e.g., products prepared for human consumptionthat contain meat or poultry ingredients in relatively small proportions, or are notconsidered by consumers to be products of the meat or poultry industry. Generally, the
USDA has determined by policy that the “relatively small proportions” of livestock
ingredients are: 3 percent or less raw meat; less than 2 percent cooked meat or otherportions of the carcass; or 30 percent or less fat, tallow or meat extract, alone or in
combination. In the case of poultry, the “relatively small proportions” are: less than 2
percent cooked poultry meat; less than 10 percent cooked poultry skins, giblets or fat,separately; or less than 10 percent cooked poultry skins, giblets, fat and poultry meat(limited to less than 2 percent) in any combination (refer to 9 CFR Part 381.15(a)). For
dried products containing poultry, these percentages are computed on the basis of the
moist cooked chicken in the ready to serve product when prepared according to thedirections on the consumer package. Regarding the second exemption criterion, the
USDA has determined the application of the “historical perception” criterion to foodproducts containing meat or poultry on a case-by-case basis.
Some products that are exempted from USDA jurisdiction based on the criteria above
include stocks or broths prepared with “relatively small amounts” of meat or poultry,
bouillon cubes, dehydrated meat soups, cheese balls with pepperoni, pork and beans,closed-face sandwiches, mince meat, bagel dogs, and pepperoni rolls. A condition for
the application of these exemptions is that product exempt from USDA jurisdiction muststill be prepared with USDA inspected meat or poultry product or meat or poultry from aninspection system equivalent to the USDA inspection system. In addition, generally, any
product exempted from USDA jurisdiction cannot be represented as a meat food orpoultry product, except as provided in the meat or poultry regulations. A product isdeemed as representing a meat food or poultry product if a term representing meat orpoultry is used on labeling, e.g., in the product name, without appropriate qualification.

ANDOUILLE (FR):Made with pork and/or pork byproducts stuffed into large intestines. Product can be soldcooked or uncooked. Andouille is a coined name and must be accompanied by a true
product name, e.g., “sausage” or “pudding” depending on formulation. If beef is used, it
must be shown in the product name, e.g., “Beef Andouille Sausage” or “Beef Andouille
Pudding.”
ANTIOXIDANTS:
BHA and BHT are permitted in spice mixtures at 0.02 percent of the essential oil content
without declaration on meat or poultry food product labels. Antioxidants are permitted incooked fresh sausages and fresh sausage-like products (e.g., a pork, water soy protein
product). BHA and BHT are not permitted in non-specific meat or poultry products.
APPROXIMATE:
The word “approximate” may be used to describe the thickness of bacon and the number ofpieces in an institutional package when the actual net weight is declared (for example, 18 21 pieces). “Approximately” is acceptable in a descriptive designation for meat and poultry
products (for example, “Containing approximately 6% of a solution of...” or “Marinatedwith approximately 3% solution of...”). The word “approximate” cannot be used inconjunction with the serving size or the required declaration of net weight of contents.
ARROZ CON POLLO (SP):The product must contain at least 15 percent cooked chicken meat. The label must show,
the true product name, in English, i.e., “Rice with Chicken,” except if the product is
distributed solely in Puerto Rico.
ARTIFICIAL MARBLING - RED MEAT PRODUCTS:
Fats and oils, for example, butter, margarine, vegetable oils. etc., may be added to red meatproducts, for example, roast beef and steaks. However, the presence of such substances
must be indicated as part of the product name, as a product name qualifier, or in a solution
statement, for example, “Roast Beef and Margarine Product,” “Vegetable Oil Added,”“Containing 10% of a solution of milk,...” All applicable regulations and policies should be
followed for these products. In addition, products that appear to be of a higher quality must
include a statement to indicate this, for example, “Injected with Beef Fat” or “Product may
appear to be of a higher quality than the actual grade.” Samples may be necessary to
determine if this requirement applies.

ARTIFICIALLY COLORED PRODUCTS:
Labels of products which are artificially colored either by artificial colors or natural
colors must bear a statement to indicate the presence of the coloring, e.g., “artificiallycolored” or “colored with annatto.” Products whose true color is disguised by packing
media, e.g., colored pickling solutions, must also have labels that include a statement thatindicates the presence of the color. The statement must appear in a prominent andconspicuous manner contiguous to the product name. When a component within a
product is artificially colored, e.g., breading, sauce, and sausage, a qualifying statement is
not necessary. However, in all cases, the presence of the coloring must appear in theingredients statement. Whenever FD&C Yellow No. 5 is used, it must be declared in theingredients statement by FD&C Yellow No. 5 or Yellow 5. Some products, e.g., chorizos
and some of the sausages of the longaniza variety, are expected to be characterized bycoloring. In these situations, the presence of the coloring need only be indicated in theingredients statement.
See: Policy Memo 112 on caramel coloring
Policy Memo 095 on colored casings
Policy Memo 113 dated June 24, 1988
AU GRATIN POTATOES AND BACON:At least 8 percent fully cooked bacon (based on 40 percent yield).
BABY FOOD:
High Meat Dinner - At least 26 percent meat.
High Meat Poultry Dinner - At least 18.75 percent cooked poultry meat, skin, fat andgiblets.
Meat and Broth - At least 61 percent meat.
Vegetable with Meat - At least 8 percent meat.
Poultry with Broth - At least 43 percent cooked poultry meat, skin, and giblets.
Poultry and Rice - At least 5 percent cooked deboned poultry meat.
Note: Wine, Mechanically Separated Species, nitrites, and nitrates are not acceptable inbaby and toddler foods.
BABY FOOD WITH FRESH HAM OR BACON:
Ham or bacon without nitrates or nitrites must be shown in the ingredients statement as
ham or bacon (water, salt, sugar, etc., without nitrates or nitrites).

BACON:The term “bacon” is used to describe the cured belly of a swine carcass. If meat fromother portions of the carcass is used, the product name must be qualified to identify the
portions, e.g., “Pork Shoulder Bacon.”“Certified” refers to products that have been treated for trichinae.
See: 9 CFR 318.10
BACON AND PORK SAUSAGE:
Product is formulated with a high percentage of bacon (usually bacon ends and pieces)with at least 20 percent pork.
BACON ARKANSAS AND ARKANSAS STYLE BACON:
Product which is identified as Arkansas Bacon or Arkansas Style Bacon is produced fromthe pork shoulder blade Boston roast. The pork shoulder blade Boston roast includes the
porcine muscle, fat and bone, cut interior of the second or third thoracic vertebrae, andposterior of the atlas joint (first cervical vertebrae), and dorsal of the center of thehumerus bone. For Arkansas Bacon, the neck bones and rib bones are removed by
cutting close to the underside of those bones. The blade bone (scapula) and the dorsal fat
covering, including the skin (clear plate), are removed, leaving no more than one-quarterinch of the fat covering the roast. The meat is then dry cured with salt, sugar, nitrites, andspices, and smoked with natural smoke. The meat may not be injected or soaked incuring brine, nor may any artificial or liquid smoke be applied to the meat. Product thatis prepared outside the state of Arkansas but in the manner prescribed may be identified
as “Arkansas Style Bacon.” The true product name must be shown as “Boneless Cured
Pork Shoulder Butt.”
BACON (Canned - Pasteurized):
A shelf stable item, which must have at least 7 percent brine concentration.
BACON (Canned, Prefried):
In “Canned Prefried Bacon,” e.g., “Bacon Crumbles,” the following criteria should beapplied:1. M/SP Index of 0.4 or more. M/SP = Moisture/ (Salt x Protein)
2. A Brine Ratio of 9.0 or less. Brine Ratio = Moisture/Salt

3. A Brine concentration of 10 percent or more. Brine concentration = Salt/(Moisture +Salt)
4. Maximum 40 percent yield
BACON (Cooked):
Not to yield more than 40 percent bacon - 60 percent shrink required. BHA and BHT
may be used as antioxidants in precooked bacon at level of 0.01 percent individually or
0.02 percent collectively, based on fat content. TBHQ can be used in products as anantioxidant in combination with BHT and BHA; but it can not be used alone except incooked bacon.
BACON DRESSING FOR STUFFING:
The product must contain at least 8 percent bacon.
BACON-LIKE PRODUCTS:
Bacon-like products, including poultry bacon, labeled with “bacon” in the name must
follow the same requirements as those applied to pork bacon. These requirements
include, but are not limited to, limits on restricted ingredients and the requirement that thebacon must return to green weight.
Beef bacon is a cured and smoked beef product sliced to simulate regular bacon. It isprepared from various beef cuts and offered with a variety of coined names, including“Breakfast Beef,” “Beef Bacon,” etc. A common or usual name is required, e.g., “Cured
and Smoked Beef Plate,” and should be shown contiguous to the coined name.
Poultry bacon products are acceptable and may be designated as (Kind) Bacon. However,a true descriptive name must appear contiguous to (Kind) Bacon without intervening typeor design, in letters at least one-half the size of the letters used in the (Kind) Bacon, andin the same style and color and on the same background. An example of an acceptable
designation is “Turkey Bacon-Cured Turkey Breast Meat-Chopped and Formed.”
The descriptive name can serve alone as the product name.
See: Policy Memo 106A dated December 17, 1991
BACON PRODUCTS:
The bacon products intended for further cooking before consumption, i.e., slab bacon fordeli slicing, can be labeled “certified,” “roasted” or “partially cooked” provided the
product is cooked to 148° F and the labeling clearly indicated the product is intended to
be further cooked before consumption.

BANGERS:
A sausage-like product prepared with meat and varying amounts of rusk or other cereals.
The label must show percentage of rusk (or other cereal) adjacent to product name inprominent lettering. May be labeled British, Scottish or Irish Style.
BARBECUE (BBQ), PRODUCTS:
Barbecue (BBQ), products that are composed of uncured red meat products that are
injected, massaged, tumbled, etc., and which are cooked back to or below the weight of
the raw meat product (green weight), must use the term “seasoned” or “flavored,” in
conjunction with the meat product in the product name, e.g., “BBQ Seasoned Pork,” or“Sliced Seasoned Beef with Barbecue Sauce.”
The labeling for uncured red meat products containing some solutions that are used tomake BBQ products (9 CFR 319.312 or 319.80) which are not cooked back to green
weight or are not in compliance with the cooking yield must have a containing statementon the label. A containing statement is required in the product name when the cooking
yield is not met, e.g., “BBQ Pork Containing up to 15 percent of a solution.” Similarly, a
containing statement is required in the product name when the product does not havesufficient quantities of meat minus the solution to meet the minimum meat requirement.
However, in limited situations when the minimum meat requirement (minus the solution)is met and when cook yield is compensated for by adding additional meat, the containing
statement can either be placed in the product name or attached to the meat component in
the ingredients statement, e.g., “Ingredients: Beef Containing up to 25 percent …sugar,
spices.”Also, see Policy Memo 84A and Policy Memo 102.
Red meat components that contain binders and extenders and do not meet one of thebarbecue standards (9 CFR 319.80, 319.312) shall be descriptively labeled to include theextender, nomenclature in the product name, e.g., “BBQ Seasoned Beef, Modified Food
Starch and Gelatinized Wheat Starch”, “Pork and Binder Product with Barbecue Sauce”,
or “BBQ Cooked Beef and Binder Product” followed by a parenthetical list of all of its
ingredients. Bone-in red meat products do not have to comply with Federal meat
regulation, 9 CFR 319.312 or 319.80 with regard to cooking yield and must indicate thepresence of bones in product name, e.g., “Seasoned Cooked Pork Ribs with Barbecue
Sauce” or “Barbecue Beef Ribs.”
When bone-in red meat products are injected, massaged, tumbled, etc., and do not returnto green weight after cooking, the containing statement shall appear once on the label in(1) the ingredients statement as part of the red meat component (only if there is enough
Beef Ribs without solution to meet the requirement for “Beef Ribs and BBQ Sauce”), or(2) in the product name, e.g., “Beef Ribs, containing 10 percent of a solution and BBQ
Sauce.”BARBECUE (Infrared Cooked):
The label must indicate heat source, e.g., “infrared cooked,” with lettering no less than
one-half the size of the largest letter in the word “barbecue.”
BARBECUE MEAT OR POULTRY “EASTERN NORTH CAROLINA STYLE”:
Acceptable identification for barbecued meat (9 CFR 319.80) or barbecued poultry (9 CFR
381.164 or 381.165) product that is flavored with a vinegar based solution using apple cider
vinegar or white vinegar. The solution is seasoned with pepper, that is, black pepper, red
pepper, or cayenne pepper. Other ingredients may include salt, sugar and hot pepper sauce.
BARBECUE SAUCE WITH CHICKEN:
The product must contain at least 15 percent cooked chicken meat. Changing the size ofthe term “Chicken” does not change the 15 percent cooked chicken meat requirement.
BARBECUE SAUCE WITH MEAT:
The product must contain at least 35 percent cooked meat. When the name of the productshows meat in smaller letters, not more than one-half the size of the largest letter in the
product name, 25 percent cooked meat is required.
BEEF A LA KING:
The product must contain at least 20 percent cooked beef.
BEEF A LA MODE:
A product consisting of sliced cooked beef (that is marinated in wine, cognac, vegetable
stock) with carrots, onions, and other ingredients covered with wine sauce. The productmust contain at least 50 percent cooked beef.
BEEF ALMONDINE WITH VEGETABLES:
The product must contain at least 18 percent cooked meat on the ready-to-serve basis.
The product must contain almonds.
BEEF AND DUMPLINGS WITH GRAVY:
The product must contain at least 25 percent meat and not more than 25 percent water
blanched dry dumplings.
BEEF AND GRAVY:
The product contains at least 50 percent cooked beef.

BEEF BLOOD:
This is an acceptable ingredient for beef patties provided the product name is qualified,such as “Beef and Blood Patties” or “Beef Patties with Blood.”
BEEF BLOOD GLAZE:
A coating of beef blood is permitted on cured products (e.g., ham, hamette, etc.) if the
product name is prominently qualified to reflect the coating. Nitrite is not permitted in
the glaze.
BEEF BRISKET (Canned):
The minimum brine concentration required is 5.5 percent.
BEEF BURGUNDY OR BOURGUIGNONNE:
The product must contain at least 50 percent beef. Product contains beef cubes,
mushrooms, onions, and red wine or burgundy gravy. May include other vegetables, e.g.,carrots, shallots, tomato paste, or potatoes. Other acceptable names include “Beouf A La
Bourguignonne,” “Beef Burgundy Style,” “Beef Burgundy,” and “Burgundy Beef.”
BEEF BURGUNDY WITH NOODLES:
The product must contain at least 50 percent beef in the beef burgundy portion. Total
product should not contain more than 50 percent cooked noodles.
BEEF CHEEK MEAT AND BEEF HEAD MEAT AND PORK CHEEK MEAT AND
PORK HEAD MEAT (USE AND LABELING AS AN INGREDIENT IN MEAT FOOD
PRODUCTS):
Beef cheek meat and pork cheek meat refers to beef and pork cheeks from which theglandular material has been removed.
Beef head meat and pork head meat refer to muscle tissue remaining on the beef and hog
skull after removal of the skin, cheeks, tongue, and lips. The meat normally attached toand considered as part of the tongue trimmings when detached from the tongue trimmings
may also be included as beef head meat or pork head meat although it can be labeled as“beef” or “pork.”
When beef cheek meat and/or beef head meat are included in boneless beef, its presence
must be specifically declared. Examples include: “Boneless Beef - Contains Beef Cheek
Meat and Beef Head Meat,” “Boneless Beef Head Meat,” “Boneless Beef - Ingredients:

Beef, Beef Head Meat, Beef Cheek Meat,” or “Boneless Beef - 20 percent Beef Head
Meat, 15 percent Beef Cheek Meat.”
Beef cheek meat and/or beef head meat may be used in unlimited quantities and identified
as “beef” in meat food products unless restricted by regulatory standards for specificproducts as indicated in 9 CFR 319.15(a) (Chopped beef, ground beef), 319.15(b)(Hamburger), 319.15(d) (Fabricated steak), 319.81 (Roast Beef parboiled and steam
roasted), 319.100 (Corned beef), 319.300 (Chili con carne), 319.301 (Chili con carne withbeans), and 319.303 (Corned beef hash).
The presence of pork head meat is not required to be identified on the labeling ofboneless pork. However, pork cheek meat and/or pork head meat may be used inunlimited quantities and identified as “pork” in meat food products, unless restricted byregulatory standards as indicated in 9 CFR 319.300 (Chili con carne) and 319.301 (Chili
con carne with beans).
See: Policy Memo 098B dated August 1, 1990 - Cheek Meat
BEEF CONCENTRATE AND SALT:
Broth derived from cooking fresh beef containing 3 percent to 4 percent solids is
centrifuged and evaporated to approximately 60 percent solids under vacuum. The water
fraction is salted to a level of 25.5 percent of the water weight (100 lbs. concentrated
stock at 60 percent will have 10.2 lbs. of salt added, making a total weight of 110.2 lbs.).
There is no need for refrigeration.
BEEF CONSOMME:
The standard requires beef as an ingredient and a minimum protein content of at least 3
percent in the finished product.
“Beef stock” or “beef broth” (or mixture of both) may be used to comprise the beef
ingredient. Additional optional ingredients are gelatin, beef extract, tomato puree,hydrolyzed plant protein, and seasoning.
BEEF (Dried or Air Dried):
Product name is “Air Dried Beef” or “Dried Beef.” MPR 2.04:1. It is usually cured by
rub and/or stitch pump followed by cover pickle for 4 to 8 weeks with several overhauls(turned over for the application of additional cure), then placed in smokehouse or drying
chambers for 3 to 10 days.
BEEF FIBRIN:
This is a component mixture of beef fibrinogen and beef thrombin plasma protein used tobind pieces of meat or poultry together. It is limited to 10 percent.

1. If used from seven percent of ten percent, it must appear in the product name,e.g., “Bacon Wrapped Beef Tenderloin Steak Formed with Beef Fibrinogen andThrombin.” Therefore, the smallest letter in the product name must be at least 1/3
size of the smallest letter in the product name.
2. If used at less than seven percent, it must be a product name qualifier, e.g.,“Formed with Beef Fibrinogen and Thrombin.” As a product name qualifier,there is no size requirement, however, it must contiguous to the product nameand be prominent and conspicuous. Additionally, the terms “Beef Fibrin” or“Fibrin” may be used in the product name as a qualifier and its components
identified elsewhere on the principal display panel. In this situation, the terms“Beef Fibrin” or “Fibrin” and its components are linked to each other bymeans of asterisks. Acceptable terminology’s for the components are “BeefFibrinogen and Thrombin Plasma Protein,” or “Beef Fibrinogen and Thrombin.”
BEEF GRAVY MIX:
The product must contain at least 15 percent dried beef.
BEEF MARSALA:
The product must contain at least 50 percent beef. Product contains beef cubes, Marsala
wine sauce, and usually mushrooms and onions. White wine may be used, but it may not
replace Marsala wine.
BEEF ORIENTAL OR ORIENTAL BEEF:
The product must contain at least 12 percent meat and oriental style vegetables and sauce.
The label must show true product name, e.g., “Beef Oriental with Vegetables.”BEEF ROULADE:
The product must contain at least 50 percent cooked meat. Usually a thin strip of flankmeat wrapped around vegetables and cooked.
BEEF SLICES A-LA-PIZZAIOLA:The product must contain at least 50 percent cooked beef.
BEEF STROGANOFF:
A dish with a creamy sauce prepared with beef cut into narrow strips or cubes andsautéed. Product labeled “Beef Stroganoff” should be prepared with a formula, which
includes at least 45 percent beef, or 30 percent cooked beef.

1. The product must contain at least 10 percent sour cream, or
2. 7.5 percent sour cream, and 5 percent wine, or
3. 9.5 percent whole milk, 2 percent sour cream, and 2 1/2 percent wine.
BEEF STROGANOFF WITH NOODLES:
Meat and sauce portion must meet the standard for Beef Stroganoff. Total product shallcontain no more than 50 percent cooked noodles.
BEEF SUKIYAKI:The product must contain at least 30 percent meat based on total product. Consists ofthinly sliced beef and various vegetables cooked in a flavored beef stock. This is not a
stew as the vegetables and components are mixed during the cooking process.
Vegetables used with this food are celery, bean sprouts, leeks, onions, mushrooms,
Chinese cabbage, carrots, spinach, water chestnuts, bamboo shoots, and bean curds.
BEEF TRIPE STEW:
There are two versions of this product. One is of Mexican origin and merchandised inassociation with the term “Menudo.”Corn is a prominent ingredient in its formula. The standard for an item of this nature
requires that it contain not less than 33 percent beef tripe computed on the basis of theuncooked tripe in relation to total ingredients.
The second product is popular in Puerto Rico. It is referred to as “Mondungo.” The
product is made with 25 percent raw beef tripe. The remainder consists principally of
potatoes, a squash with pumpkin-like appearance and flavor, and a native vegetable called“Tanier.” When the vegetables are not distinguishable, this product can be labeled as“Dominican Style Mondungo.”
BEEF WELLINGTON:
It is made with beef tenderloin that is roasted very rare. It is then spread with a liver pate,covered with pastry, and baked in a hot oven until pastry is brown. The product must
contain at least 50 percent cooked meat and no more than 30 percent pastry.
Alternatively, mushroom duxelle is an acceptable substitute for liver pate, but a true
descriptive product name is required, e.g., “beef tenderloin covered with mushroom
duxelle and wrapped with pastry.”
BEERWURST, BIERWURST:
A cooked smoked sausage. Same requirements as beef salami, with the exception thatpork may be used.

BERLINER:
A cooked smoked sausage usually made from coarsely cut cured pork in large casings.
When beef is used, it shall not exceed 50 percent of the meat block. Pork stomachs or
beef tripe not permitted.
See: Policy Memo 048 dated May 18, 1982
BERLINER BLOOD SAUSAGE:
A cooked blood sausage containing diced bacon. After cooking it is dried and smoked.
Ham fat, snouts, and lips are not permitted.
See: Blood Sausage
BIER SCHINKEN (GR):The literal translation is “Beer Ham.” If product is made of all pork, it may be labeled“Bier Schinken.”
BINDERS IN POULTRY, BONELESS, RAW OR COOKED:
Binding agents may be added individually or collectively in amounts not to exceed 3
percent for cooked poultry products and 2 percent for raw poultry products based on total
finished product. When binders are added in excess of these levels, the common or usualname of the binder or the generic term “Binders Added” shall be included in a productname qualifier, e.g., “Turkey Breast-Gelatin Added.” In all cases, the presence of these
ingredients must be shown in the ingredients statement.
This policy is intended to apply to binders which are used in chopped or chunked poultry
products that are formed into rolls, loaves, etc., but not to binders added directly into
whole muscle by injection, massaging, tumbling, etc., which then act as extenders.
See: Policy Memo 103 dated February 13, 1987
BLOCKWURST:
A semi-dry type sausage. The maximum MPR is 3.7:1.
BLOOD AND TONGUE SAUSAGE:
Same as blood sausage, except cured and cooked pork or beef tongues are used.

BLOOD SAUSAGE:
A cooked sausage formulated with blood and some meat. Usually contains pork skins
and/or pork jowls. May also contain sweet pickled ham fat, snouts, and lips. If the
product does not contain meat, it must be labeled as “Blood Pudding.”
BOINGGHETTI:This label must show a true product name, “Spaghetti with Chicken Sauce.” The productmust contain at least 6 percent cooked chicken meat.
BONE-IN MEAT WITH SAUCE:
Must have at least 50 percent meat (cooked basis). Product with barbecue sauce mustcomply with 9 CFR 319.312.
BONELESS BREAST TRIMMINGS:
Boneless breast trimmings (turkey or chicken) are defined as trimmings that are removed
from the breast portion only. When a product is formulated with boneless breast
trimmings, the amount of skin should be indicated in order to determine that the meatrequirement is met for a standardized product and that the product is properly labeled.
Trimmings from the ribs may be identified as white turkey or white chicken trimmings, or
white turkey or white chicken rib meat (excluding skin).
BRATWURST:
This is a fresh sausage product that may contain byproducts when properly declared in theingredients statement. Vegetables, cheese and fruit are also acceptable when properly
declared as part of the product name e.g., “cheddar bratwurst.”
See:

9 CFR 319.140
Sausage Classification
Sausage Type Products with Fruits and Vegetables
Sausage Containing Cheese

BRATWURST, CURED:
Product that meet the requirement for bratwurst but also contain cures must be labeled as“Cured Bratwurst.” Bratwurst can be a cooked product.
BREAKFAST LINKS OR PATTIES:The names “Breakfast Links” and “Breakfast Patties” can be considered fanciful names,
which must be followed by a descriptive product name. Such products are acceptablewithout compliance with the fresh pork sausage or breakfast sausage standard. If thenames “Breakfast Links” or “Breakfast Patties” are used without further qualification, theproducts must meet either the fresh pork sausage standard or the breakfast sausage
standard.
BREAKFASTS (Containing Meat):
The product must contain at least 15 percent cooked meat or poultry or meat or poultry
food product based on the total net weight of breakfast.
BROTH, BEEF OR PORK:No distinction has been made between “broth” and “stock.” They may be usedinterchangeably as the resulting liquid from simmering meat and/or bones in water withseasonings. Both products have an MPR of 135.1 or a 67.1 MPR for concentrate.
BROTWURST:
A cured and cooked sausage that may be smoked.
BROWN AND SERVE SAUSAGE:The standard is based on one of the four options as listed below:
1.

Moisture Protein Ratio (MPR) is no more than 3.7:1, fat limited to 35
percent, and 10 percent water at formulation.

2.

No more than 10 percent added water at formulation and a yield of no
greater than 80 percent.

3.

No more than 8.8 percent added water at formulation and a yield nogreater than 85 percent.

4.

Product must meet fresh sausage standard before cooking. The label mustshow true product name, e.g., “Brown and Serve Pork Sausage.”

BROWN AND SERVE SAUSAGE (Canned):
A cooked sausage, usually without cure, and not more than 8 percent water. The weightof the sausage at canning shall not exceed weight of fresh uncured meat ingredients plus
weight of curing and seasoning ingredients.
BRUNSWICK STEW:
The product must contain at least 25 percent (fresh basis) of at least two kinds of meat,
one of which may be poultry. Product must contain corn as one of the vegetables.

See: Poultry Brunswick Stew
BUFFALO STYLE:
Meat or poultry products that are cooked and usually coated with a mild or spicy sauce
containing, Cayenne red pepper, vinegar, salt and garlic, can be labeled, “Buffalo Style.”
It would also be acceptable on any product labeled, “made in Buffalo, NY.” Buffalo
wings is a fanciful term that requires a descriptive name.
BURGUNDY SAUCE WITH BEEF AND NOODLES:
The product must contain at least 25 percent cooked beef in the product, with up to 20
percent cooked noodles. Product must contain enough wine to characterize the sauce.
BURRITOS:A Mexican style sandwich-like product consisting of a flour tortilla, various fillings, andat least 15 percent meat or 10 percent cooked poultry meat. The flour tortilla is rolled andmay or may not have tucked ends. Fillings may contain, in addition to meat or poultry
meat, such major ingredients as beans, potatoes, cheese, rice, tomatoes, and chilies.
Examples of product names are “BEEF BURRITO,” “TURKEY BURRITO,”“CHICKEN FAJITA BURRITO,” AND “CHILI VERDI WITH BEANS BURRITO.” If
ingredients, e.g., rice or beans, are declared in the product name, they must appear in theproper order of predominance. Ingredients cannot be mentioned in the product nameunless all other ingredients present in amounts equal to or above the declared ingredientare included in the name, e.g., “BEANS, BEEF, TOMATO, ONION, AND RICEBURRITO.”The use of “Red Chili” or “Green Chili” or a similar designation of the chili content in a
starburst, flag, or similar display, separated from the product name, is acceptable. If suchdesignations are used as part of the descriptive name, the presence of the chilies must
appear in the correct order of predominance, and all other ingredients present in amounts
equal to or greater than the chilies must appear in the product name.
A claim or name that identifies the use of shredded meat or shredded poultry meat ispermitted. However, if ground meat or ground poultry meat is also used, its presence
must also be identified in the claim or name, e.g., “Shredded Beef and Ground Beef
Burrito.”“BURRITO” alone, may be used to name the product without a descriptive name.
However, the ingredients statement must appear directly beneath “burrito.”
BURRITOS WITH SAUCE OR GRAVY:
Product must contain at least 50 percent burritos.

BUTIFARRA-SAUSAGE:
An uncured sausage. Labeling that features the term “Butifarra” would require an
additional product name:
Pork Sausage - for those products that meet the fresh pork sausage standard.
Fresh Sausage - for those products that include byproduct but do not meet the standard forpork sausage.
Sausage - for those products that are incubated or fermented. The term Puerto Rican
Style would be applicable if manufactured in Puerto Rico.
See: Policy Memo 002 dated May 30, 1980
CADDIES, DISPLAY CADDIES-LABELING WITH RESPECT TO THE MARK OFINSPECTION:
All meat and poultry product placed inside a display caddy must be fully labeled with all
mandatory labeling features of an immediate container per 9 CFR 317.2 or 381 Subpart N.
Display caddies when used as a shipping container are required to bear the mark ofinspection and may continue to bear the mark of inspection when used as a caddie at retailfor one-time use display. Display caddies may bear other labeling features as duplicatedfrom the approved product labeling for the product or products within the display caddy.
CAJUN:
Refers to product made in Louisiana.
CAJUN STYLE/CAJUN RECIPE:
Acceptable identification for products containing onion/onion powder/dehydrated onion,
garlic/garlic powder/dehydrated garlic, white pepper, red pepper, and black pepper.
CALABRESE (IT):A salami originating in Southern Italy. Usually made entirely of pork seasoned with hot
peppers.
CALZONE, CALZONI (IT):
Turnover-like product made with dough stuffed with meat or poultry, cheese, andseasonings and baked. It must contain 25 percent meat or 14 percent poultry meat. The
label must show a true product name, e.g., “Sausage and Cheese Calzone.”
CANADIAN AND CANADIAN STYLE BACON:“Canadian Bacon” and “Canadian Style Bacon” are synonymous and should not be
considered geographical terms.

The term “Canadian Style Bacon,” when featured on the label as a product name or partof a product name (i.e., as a description, etc.), may stand alone without an additional
qualifier indicating the true geographical origin of the product.
“Chunked and Formed” and “Water Added” products are permitted, provided properlabeling is applied.
Uncooked and/or unsmoked “Canadian Style Bacon” is also permitted, provided labelingdescribes the product as uncooked and/or unsmoked.
Product which is identified as “Canadian Style Bacon” is made from a trimmed bonelesspork loin. On the shoulder end, the cross section of the longissimus dorsi muscle shall beequal to or larger than the combined cross sectional areas of the splenius and semispinalis
capitis muscles. The ham end shall be removed anterior to the ilium. The exposed faces
shall be approximately perpendicular with the skin surface. The dorsal and ventral sideon each end of the “Canadian Style Bacon” shall not be more than 1.0 inch different inlength. The belly is removed adjacent to the longissimus dorsi muscle. All bones andcartilage shall be removed. The tenderloin and the flesh overlying the blade bone areexcluded. The surface fat (and false lean when necessary) shall be trimmed to 0.3 inches
thick at any point. The fat on the ventral and dorsal sides is neatly beveled to meet thelean.
See: Policy Memo 050B dated December 19, 1985
CANADIAN STYLE BACON MADE WITH/FROM PORK SIRLOIN HIPS:
The sirloin is obtained by removing a 5- to 7-inch section of the pork loin immediately infront of the hip or pelvic bone. The sirloin hip is obtained by removing the half of thesirloin which comprises the posterior end of the pork loin. The tenderloin is not included
and surface fat shall be trimmed to 0.3 inches in thickness.
The labeling for these Canadian Style Bacon products must bear a qualifying statement,
adjacent to the product name, clarifying that pork sirloin hips are included or that the
product is made entirely from pork sirloin hips, e.g., “Canadian Style Bacon--Includes
Pork Sirloin Hips” or “Canadian Style Bacon--Made from Pork Sirloin Hips.” Thesmallest letter in the qualifier should not be less than one-third the size of the largest
letter in the product name. The qualifier must be of equal prominence to the product
name.
Chunked (or chopped) and formed varieties and substances controlled by the protein fat
free (PFF) regulation for cured pork products 9 CFR 319.104 shall be labeled inaccordance with applicable guidelines.
Use of this type of product in a secondary product, e.g., a pizza, requires complete
identification only in the ingredients statement; the product name of the secondaryproduct need only refer to Canadian Style Bacon, e.g., Canadian Style Bacon Pizza.
See: Policy Memo 116 dated July 11, 1988
CANNED CHOPPED BEEF OR PORK:
Cured product with no more than 3 percent water in formula.
CANNED MEAT:“Canned meat with Natural Juices;” is acceptable for product that has been pumped orcontains up to 10 percent of a solution before canning and processing. Processed canned
uncured meat products, when water or broth is added to the can may not be called “withnatural juices,” but the acceptable name would be “with juices.”
CANNELLONI (IT):
Product must contain at least 10 percent meat or 7 percent cooked poultry meat.
Cannelloni is an Italian term referring to a product with the same characteristics as“Ravioli” except Cannelloni has a tubular form. The product name should show the typeof species, e.g., “Beef Cannelloni.”
CANTONESE STYLE SPECIES:
Marinated in a solution of soy sauce, cooked and returned weight. In addition, product ismildly seasoned with sugar, salt, wine, and spices.
CAPACOLLO,
Capacolo) (IT):COOKED (Capicola,

Capocolla,

Capacola,

Capicollo,

Cappicola,

Boneless pork shoulder butts which are cured and then cooked. The curing process may
be dry curing, immersion curing, or pump curing. The cured product is coated withspices and paprika before cooking. This product shall always be labeled with “Cooked”
as part of the product name. Water added is permitted.
CARAMEL COLORING:
Caramel is considered a natural color. However, when caramel coloring is added to a
product, the product name must be qualified to indicate the presence of artificial coloring,e.g., “Cooked Roast Beef-Caramel Coloring Added” or “Artificially Colored.” Thisrequirement does not apply to gravies, sauces, and similar products where the use of suchcoloring is customary. Seasoning mixes containing small quantities of caramel coloring
may be used if the caramel coloring does not impart color to the finished product.
Caramel coloring may be used on the surface of raw products, e.g., beef patties, if thename is appropriately qualified. However, caramel coloring may not be added directly tothe formulation of a raw product where the caramel coloring becomes an integral part of
the total product.
See: Policy Memo 112 dated June 6, 1988
CARBONADE (FR):
Product must contain at least 50 percent meat. It may contain beef, pork, or mutton, andbeer or wine. Product is slowly cooked, either by braising or stewing.
Label must show a true product name, e.g., “Beef Carbonade.”
CARRIERS:
Substances, as defined by the Food and Drug Administration, that carry flavoring
compounds, e.g., essential oils, on their surface, and are not expected to provide afunctional effect, e.g., binding and emulsifying, in the finished food product and areconsidered incidental. Some substances, e.g., maltodextrin and modified food starch, arenot carriers but actually diluents or bulking agents, and must be declared in theingredients statement.
Dextrose and/or sugar are commonly used as carriers for spice extracts and resins of
spices. The carrier must be declared in the ingredients statement, except in those cases
where a sweetening agent is used separately in formulating the meat or poultry productand the use of the spice mixture will not result in the quantity of the carrier being morethan 0.75 percent of the seasoning mix. When a determination cannot be made from theinformation on the label application, declaration is required.
Salt, when used as a carrier, will always be declared regardless of amount used.
CASING, ARTIFICIAL:
Frankfurters packaged in retail containers with the artificial casing left on must bear aprominent statement, e.g., “Remove casing before eating,” contiguous to the productname on the label.
CASSEROLE:
Product must contain at least 25 percent meat or 18 percent cooked meat.
CASSOULET (FR):
Product must contain at least 25 percent meat. A complex stew consisting of dried whitebeans and a combination of pork, lamb, game, and sausages. The ingredients are cooked,
then put into a casserole, usually covered with crumbs, and baked. Label must show true
product name, e.g., “Beans and Bacon in Sauce.”CENTER SLICE:
When the term “Center Slice” is used on labels for slices of ham from smoked andcooked, smoked, or water cooked hams, product must be sliced from an area of theoriginal ham positioned about 1 inch on each side of a center cut.
CEREAL:
Cereal is a generic term for grains from grass, e.g., wheat, rice, rye, oats, barley, and corn.
All ingredients must be listed by common or usual name on labeling. However, cereal is
not a common or usual name and requires a sublisting in the ingredients statement.
CERTIFIED:
With the exception of the term “Certified Pork” the term “certified” implies that theUnited States Department of Agriculture (USDA) and the Agriculture Marketing Service(AMS) have officially evaluated a meat product for class, grade, or other quality
characteristics. When used under other circumstances, the term should be closely
associated with the name of the organization responsible for the “Certification” process(e.g., “XYZ Company's Certified Meat,” or “Our Certified Meat”).
CERVELAT:A cured and cooked sausage, often a semi-dry or dry summer sausage. Hog stomachs,
beef tripe and extenders are permitted. There is no MPR (moisture protein ratio)requirement.
CHA SHU BOW (CH):A steamed bun with a dry roasted pork filling requiring 15 percent cooked pork. Labelmust show true product name, e.g., “Steamed Bun with a Pork and Cabbage Filling.”
CHEEK MEAT, BEEF:
Natural proportions are considered to be 2 percent.
See: Policy Memo 098B dated August 1, 1990
See: 9 CFR 319.15
The use of cheek meat is limited to 25 percent in ground beef, chopped beef and similar
type products. If cheek meat exceeds 2 percent (natural proportions), its presence must be
declared.

CHEESE:
1. When cheese is declared in the ingredients statement of a fabricated product, cheddar
cheese must be used in the product's formulation.
2. Swiss, Gruyere: The term “Gruyere” pertains to a cheese that closely resembles “Swiss
Cheese” both in its appearance and on analysis, although it has smaller holes than Swiss
Cheese. FDA advises that Gruyere Cheese is a suitable substitute for Swiss Cheese andgives the same character to a finished food product, e.g., “Chicken Cordon Bleu.”
3. The term Cheese may appear in the product name, e.g., “Ham and Cheese Loaf,”
provided the common name is declared in the ingredients statement.
4. When a cheese product and meat or poultry food product are packaged together, theproduct name shown on the label must show the name of each component product.
For example, if slices of ham and slices of a cheese product are packaged together, theproduct name should include “Ham” and the name of the cheese product (e.g., Ham andPasteurized Processed American Cheese). Alternatively, the Pasteurized Processed
American Cheese could be parenthetically qualified contiguous to the product name (e.g.,“Ham and Cheese (Pasteurized Processed American Cheese”). The name “Ham andCheese” alone would be acceptable if the cheese used was “Cheddar Cheese.”
5. Use of substitute or imitation cheese in products where real cheese is expected (e.g.,
Cordon Bleu) requires the product name be changed or qualified to indicate the presenceof the ersatz cheese. Substitute and imitation cheeses cannot be described as “cheese” inthe product name. There is no limitation on the amount of ersatz cheese used.
6. Expressed Nutrient Content Claim Standardized Cheese – FDA regulation 21 CFR
130.10 is a general definition and standard of identity rule for manufacturing and labelingof substitute cheese products where its normal counterpart is governed und 21 CFR Part
133. Such products use the name of a standardized cheese in their statement of identity
but do not comply with the standard of identity because of a deviation that is described by
an expressed nutrient content claim that has been defined by FDA regulation. These
products must be identified on the labeling of meat and poultry products by their common
or usual name which contains an expressed nutrient content claim along with thestandardized name of cheese, e.g., “Low Fat Cheddar Cheese.” In addition, the expressed
nutrient content cheese must be properly identified in the ingredients declaration by its
common or usual name and a sublisting of its ingredients that display an asterisk(s)identifying an ingredient(s) in the cheese sublisting and linked to another asterisk with astatement indicating “ingredients not in regular…” and/or “ingredients in excess ofamount permitted by…” The asterisk(s) and the statement in the ingredients declaration
are necessary as they are part of the identity of the expressed nutrient content cheese.

7. Cheese is a standardized product.
See: 21 CFR 130.10 and 133 for a listing of standardized cheeses
CHEESE (PASTEURIZED PROCESSED CHEESE FOOD OR SPREAD):
A cheese food product with a standard of identity, but is not considered a cheese.
Therefore, it cannot be used in meat food products where cheese is an expected
ingredient, e.g., “Cheesefurters” or “Veal Cordon Bleu.” It is acceptable in non-specificloaves, etc.
CHEESE PRODUCTS CONTAINING MEAT:
Homogeneous cheese and meat products, e.g., cheese balls with pepperoni, must containmore than 50 percent meat to be amenable to USDA inspection. Cheese products that
contain 50 percent or less meat are considered products of the dairy food industry and,thus, are exempt from federal inspection. When cheese and meat are separate
components in a package, the packaged product is amenable, provided, it contains 2
percent cooked meat.
CHEESE STANDARDIZED PRODUCTS:
Cheese standardized products that require real cheese, e.g., chicken cordon bleu, must use
FDA standardized cheese or those FDA standardized cheeses specified. Use of a
substitute, imitation cheese or other non FDA standard cheeses, if permitted, must be
declared in the product name, or a suitable qualifier, e.g., chicken cordon bleu made with
reduced fat cheese. The 90/10-cheese rule is only applicable to pizza.
CHICHARRONES (PR):The Spanish name for fried pork skins. Product must have an English product name,“Fried Pork Skins” except in Puerto Rico.
CHICHARRONES de POLLO (PR):An acceptable product name for “Marinated Cut-up Fried Chicken” sold in Puerto Rico.
When product is destined for sale only in Puerto Rico, “Chicharrones de Pollo” can be theproduct name. When destined for sale in other places, “Chicharrones de Pollo” must be
explained with true product name.
CHICKEN, ALOHA:“Aloha Chicken” is acceptable as a coined name which must be followed by a true
product name, e.g., “Chicken and Sauce with Rice.” The standard for the product is 22
percent cooked poultry meat.

CHICKEN AND NOODLES AU GRATIN (FR):
Product must contain at least 18 percent cooked chicken meat.
CHICKEN CORDON BLEU (FR):
Product should contain:
1. Chicken breast meat (sliced) with or without chicken skin. Marinade or solution may
be included in the meat content of the product. If another part of the chicken is used,product would need to be descriptively labeled, for more information see #5 in thisentry.
2. Cured pork, e.g.: ham, Canadian Style Bacon
3. Cheese or pasteurized processed cheese
4. Product can be breaded or unbreaded. If breading is used, breading is limited to 30%.
5. If any of the conditions for chicken cordon bleu are not met, the product should be
descriptively labeled. Not meeting the conditions can include using uncured bacon,
uncured turkey ham, cured turkey ham, imitation cheese, or some other part of thechicken than the breast.
CHICKEN ENCHILADA SUIZA:
The product consists of chicken enchiladas with a cream sauce. The sauce used must be
made with sour cream, heavy cream, or whipping cream in an amount sufficient tocharacterize the sauce. The label must show a true product name, e.g., “Chicken
Enchilada with Cream Sauce.”
CHICKEN OVA:
These can not be used for human consumption without first going to an egg products
plant for pasteurization (because of problem with potential Salmonella contamination).
Chicken Ova can not use the poultry inspection legend.
CHICKEN PAPRIKA:
Product must contain at least 35 percent chicken. A Hungarian dish. Sauce must containeither sour or sweet cream and enough paprika to give a pink color.

CHICKEN WELLINGTON:
It is made with roasted chicken that is spread with liver pate, covered with pastry, andbaked in a hot oven until pastry is brown. The product must contain at least 59 percent
cooked meat and no more than 30 percent pastry.
CHILI:
1. “Brick Chili” or “Condensed Chili” requires 80 percent meat. Cereal is limited to 16
percent.
2. Chili with reconstitution directions should meet the chili standard whenreconstituted.
3. When beef heart meat, cheek meat, or head meat is used in excess of 25 percent of themeat block, it must be reflected in the product name, e.g., “Chili with Beef and Beef
Heart Meat.”
4. When beef appears in the product name, BEEF MAY BE THE ONLY MEAT
SOURCE USED. Beef Chili may not contain beef fat or other beef byproducts.
5. “Chili Gravy with Meat” requires at least 40 percent fresh meat and no morethan 8 percent cereals.
6. Cured meats are not an expected ingredient in chili; when used, they must be shown aspart of the product name.
7. The terms “Chili” or “Chili con Carne” may be used interchangeably.
8. Since “con carne” means “with meat,” products labeled as chili con carne
should include only red meat and not poultry. Products which meet the chili
standard and include poultry may be labeled “beef and chicken chili,” “beefchili, chicken added,” etc., as appropriate. The binder and extender limitationof 8 percent is based on total formulation.
See: 9 CFR 319.300
CHILI COLORADO:
Product must meet 9 CFR 319.300 requirements. Chili peppers must be exclusively of the
red variety. If a prepared chili powder is used, it must be prepared exclusively from redchili peppers.
The term “Colorado” is used for red more than “Rojo” in Mexico. The term “Rojo” isused more in Spain, Puerto Rico, and Cuba.
See: Policy Memo 013 dated September 12, 1980

CHILI-MAC:
Product must contain at least 16 percent meat. The label requires a true product name,e.g., “Bean, Macaroni and Beef in Sauce”.
CHILI PIE:
Chili component of the total product must have at least 40 percent fresh meat.
CHILI PUPS:
An emulsion stuffed in casing and smoked. Label requires a true product name, e.g.,“Chili con Carne and Ground Beans Product.” Product must contain at least 60 percent
fresh meat in total formulation.
CHILI RELLENO:
Product must contain at least 12 percent fresh meat and be coated with a batter and thenfried. Sometimes product is called “Chili Pepper Relleno.” Relleno means stuffed.
CHILI SPAGHETTI:
Product must contain at least 16 percent meat.
CHILI SAUCE WITH MEAT:
Product must contain at least 6 percent meat.
CHILI VERDE (SP):
Product must meet 9 CFR 319.300 requirements. Chili peppers must be exclusively of
the green chili or Verde chili pepper varieties. If a prepared chili powder is used, it musthave been prepared exclusively from green chili or Verde chili peppers. Products, e.g.,“Chili Verde with Beans” shall comply with 9 CFR 319.301 and the above requirements
for “Chili Verde.”
See: Policy Memo 013 dated September 12, 1980
CHILI WITH BEANS:
1. “Brick Chili with Beans” or “Condensed Chili with Beans” requires 50 percent meatand cereal is limited to 16 percent.
2. Chili with Beans with reconstitution directions should meet the Chili with Beansstandard when reconstituted.

3. When beef heart meat, cheek meat, or head meat is used in excess of 25 percent of themeat block, it must be reflected in the product name, e.g., “Chili with Beef and Beef
Heart Meat with Beans.”
4. When beef appears in the product name, beef may be the only meat source used. Beef
Chili with Beans may not contain beef fat or other beef byproducts.
5. Cured meats are not an expected ingredient in Chili with Beans; when used, they must
be shown as part of product name.
6. “Chili with Beans” formulae usually contain up to 25 percent of beans in a product.
About one-fourth of these beans may be incorporated in the product as ground beans andshould be listed in the ingredients statement as ground beans.
7.

The terms “Chili with Beans” or “Chili con Carne with Beans” may be usedinterchangeably.

8.

The binder and extender limitation of 8 percent is based on total formulation.

See: 9 CFR 319.301
CHIMICHANGA:
Product must contain at least 15 percent meat or 10 percent poultry meat. A Mexican
specialty from the State of Sonora. Like burritos, product is made by wrapping a flour
tortilla around a filling; but unlike the burrito, chimichanga is fried until brown and crisp.
“Fried Burritos” is acceptable.
CHINESE BRAND LINKS:
Raw nonspecific sausage-like products. These products are permitted to contain artificial
red coloring; however, if pork is used it must be certified. Unlike the term “links,”“Chinese Brand Links” is considered a coined or fanciful name, and [as a] nonspecificproduct, it must be accompanied by an ingredients statement. Furthermore, “made in
USA” must be contiguous to the word “brand” but cannot intervene between “links” andthe ingredients statement.
CHINESE PEPPER STEAK:
A Chinese main dish, usually served with rice, must contain at least 30 percent cooked
beef. Beef steak is cut into thin strips, browned in fat or oil, and added to a soy flavoredsauce. Vegetables are also added to the sauce. Green pepper strips are always used andother vegetables may be included.

CHINESE STYLE BARBECUE MEAT:
Acceptable identification for barbecued meat (9 CFR 319.80) product that is flavored with asolution with soy sauce, grain alcohol or dry sherry wine, and a sweetener, that is, sugar orhoney. Other ingredients may include garlic or scallions, ginger or ginger juice, sesame or
peanut oil. The product may be artificially colored. If artificially colored, a qualifier isneeded.
CHINESE STYLE BEEF:
Product must contain grain alcohol and soy sauce.
CHINESE STYLE SAUSAGE:
Product must contain grain alcohol and soy sauce.
CHIPPED BEEF:
Beef that is dried, chipped, or sliced and may be cured or smoked. An MPR 2.04:1 isrequired. It may be chunked, ground, chopped, and formed. If so, the product name must
be qualified, e.g., “Chipped Beef, Chunked and Formed.”
Acceptable fill:
1. 2 oz. in a 4 fluid oz. glass, or
2. 2 1/2 oz. in a 5 fluid oz. glass, or
3. 5 oz. in a 9-5/8 fluid oz. glass.
CHITTERLINGS:
Approved label must identify the species of food animal from which the product isderived. Hog bungs may be labeled “Pork Chitterlings.” The purge under normal
conditions should not exceed 20 percent of the net weight of frozen chitterlings.
See: 9 CFR 317.8(b)(30)
CHOICE GRADE, FANCY GRADE POULTRY:“Choice” or “Fancy” may not be used in conjunction with “Grade” on poultry labels.
These terms and others like “Prime” and “Top Quality” on poultry labels indicate onlythat product is equal to U.S. Grade A.
CHOPPED CHICKEN LIVERS:
Total product must contain at least 50 percent cooked chicken livers. Wheat flour andsimilar ingredients are acceptable.

CHOPPED CHICKEN LIVERS COMBINED WITH OTHER CHARACTERIZINGCOMPONENTS:
Product must contain at least 30 percent cooked livers, e.g., “Chopped Chicken Livers
with Eggs and Onions”.
CHOPPED HAM:
A total of 15 percent shank meat is permitted. This is 3 percent above the normal
proportion of 12 percent shank meat found in a whole ham.
See: 9 CFR 319.105
CHOP SUEY, AMERICAN:
Product must contain at least 25 percent fresh meat in total formulation. A stew-like dishprepared with beef, pork, or veal. Vegetables include onion and celery. Macaroni,
noodles, or rice are usually incorporated in the product, although recipes suggest serving
chop suey over one of these.
CHOP SUEY (VEGETABLES WITH MEAT):
Product must contain at least 12 percent fresh meat.
CHORIZO (SP):The product name “Chorizo” can be used for any type of chorizo sausage that is cooked,
dry, semi-dry, cured and fresh without further product name qualification. Other
requirements for various types of chorizo apply, including the sausage standard. It isseasoned with Spanish pimento and red pepper.
Partially defatted pork fatty tissue is acceptable in Chorizo. Wine is considered aflavoring and need only appear in the ingredients statement. However, the liquid iscredited as added water.
CHORIZO, FRESH:
These products may contain vinegar. The vinegar used must have a strength of no lessthan 4 grams of acetic acid per 100 cubic centimeters (20o C.).
Policy Memo 034 dated October 1, 1981
CHORIZO IN LARD:
Product must contain at least 55 percent chorizo.

CHORIZO IN LARD, CANNED:
Canned chorizos that are packed hot, usually in lard, and are not thermally processedmust have a moisture protein ratio of 1.8:1 and a pH of not more than 5.5. An alternative
standard is a water activity (Aw) of 0.92.
CHOW MEIN WITH MEAT:
Product must contain at least 12 percent fresh meat.
CHULENT (CHOLENT):
Product must contain at least 25 percent fresh meat. A meal-in-one dish of Jewish
cuisine made in various ways. The product name can stand without qualification.
COARSE GROUND MEAT TRIMMINGS:
Coarse ground trimmings may be shipped from an establishment without meeting the 30
percent fat limitation if a specific fat content is declared, e.g., “Coarse Ground Beef
Trimmings-40 percent fat beef.” If the labeling terminology is “Coarse Ground Beef” or“Ground Beef”, the 30 percent fat limitation shall apply.
COLORED CASING:
Colored casings on meat and poultry products which do not transfer color to the product,
but which change and give a false impression of the true color of the products, must belabeled to indicate the presence of the casings. Acceptable terminology includes “Casing
Colored” or “Artificially Colored.” These phrases must appear contiguous to the product
name.
Casings which are the same color as the product and not misleading or deceptive, e.g., awhite opaque casing on a summer sausage, do not have to be so labeled. Also, products
consisting of whole muscle bundles, e.g., hams, pork butts, etc., packaged in coloredwrappings where a cut surface is not visible through the casing are exempt.
The color agent must be specifically identified on the label either in the product namequalifier or ingredient statement.
See: Policy Memo 095 dated February 27, 1986
See: 9 CFR 319.15(d)COMPOSITE INGREDIENTS STATEMENT:
Processors who use a multi-ingredient product, e.g., pepperoni from various sources, as
an ingredient, may identify all the ingredients that may be present from all the various
formulations (i.e., a composite ingredients statement). However, the ingredientsidentified as those that may be present can only be those ingredients that are minor innature and cannot include ingredients, e.g., the meat component that have a bearing on
the overall characteristics or value of the product. The minor ingredients must be
identified using one of the following examples of acceptable formats:1.

pepperoni (pork, beef, water, salt, spices, sodium nitrite. May also containlactic acid starter culture, sugar, and sodium ascorbate).

2.

bacon bits (cured with water, salt, dextrose and/or sugar, sodium nitrite).

3.

pepperoni, pork, beef, water, sweeteners (contains one or more of thefollowing: sugar, dextrose, fructose, corn syrup), salt, spices, sodium
nitrite).

Labeling records must identify all the ingredients of each type of component that is used
so the accuracy of the composite ingredients statement can be determined. All labelingfor meat and poultry products must either comply with this type of format or,alternatively, accurately list all ingredients used in the product.
See: Policy Memo 072 dated May 18, 1984
COOKED BEEF, EQUIVALENCY:
In lieu of fresh beef, a 70 percent yield figure is used if no yield information is provided.
See: FSIS Directive 7124.1 Table 2
COOKED BREAKFAST SAUSAGE:
Antioxidants are permitted when product is formulated on a raw basis (no more than 3
percent water).
COOKED RED MEAT PRODUCTS CONTAINING ADDED SOLUTIONS:
Cooked corned beef products and cooked cured pork products not addressed by the cured
pork products regulation (9 CFR 319.104, 319.105), that weigh more than the weight of the
fresh uncured article, may be prepared if they are descriptively labeled to indicate thepresence and amount of the additional substances. Acceptable product names include:“Cooked Corned Beef and X % Water” or “Cooked Cured Pork and Water Product, X % of
Weight is Added Ingredients,” and “Cooked Pastrami and Up to 20 % of a Solution.” Theingredients of the solution may accompany the product name or appear in locationsprescribed for ingredient statements. Product name prominence guidelines are found in
Policy Memo 087A (on Word Size in Labeling of Product Names and Fanciful Names) and
Policy Memo 109 (on Labeling Prominence Guidelines for Cured, Cooked Products with
Added Substances That Do Not Return to Green Weight). If product name qualifiers, suchas “X % of Weight is Added Ingredients,” are used, the labeling prominence guidelines
used for cured pork products as found in 9 CFR 319.104(b) apply.

Uncured red meat products that weigh more than the weight of the fresh article after
cooking should be labeled with a qualifying statement indicating the amount of solution
remaining after cooking, for example, “After cooking, contains X % of a seasoning solutionof . . . .” The ingredients of the solution may accompany the qualifying statement or appear
in locations prescribed for ingredient statements. The qualifying statement must be
one-fourth the size of the largest letter in the product name. If the ingredients of thesolution accompany the qualifier, they must appear in print one-eighth the size of the mostprominent letter in the product name. Other labeling prominence guidelines are found in
Policy Memo 087A (Word Size in Labeling of Product Names and Fanciful Names).
If cooked, uncured red meat products that contain added solutions prior to cooking arecooked back to or below the weight of the fresh (green weight) article, words, such as“seasoned” and “flavored,” are to be used to reflect the addition of the added substances, forexample, “Seasoned Cooked Beef.”
For cooked products, the % added solution for the label statement is determined bysubtracting the fresh (green) weight of the article from the weight of the finished cooked
product, (that is, after injecting, marinating, etc., and cooking), dividing by the weight of
the finished product, and multiplying by 100.
This policy is intended to apply to solutions that impart favorable flavor and other sensory
characteristics, but not to solutions containing ingredients used to extend a product, such as
isolated soy protein and carrageenan.
Nonstandardized, raw red meat products containing added solutions must comply with 9
CFR 317.2(e)(2).
See: Policy Memo 084A dated November 30, 1994 (Cooked Red Meat Products Containing Added
Substances)
CORN DOG OR KORN DOG:
A coined name which must be accompanied by a true product name, e.g., “Batter
Wrapped Franks on a Stick.” Product is limited to 65 percent batter and a minimum of
35 percent frankfurter.
CORN DOG OR KORN DOG (POULTRY):“Corn Dogs” made from poultry cooked sausage, e.g., poultry franks or poultry
frankfurters, must show the “kind” of poultry used in conjunction with the coined name“Corn Dogs,” e.g., “Chicken (or Turkey) Corn Dogs.” The “kind” name should be shownin type size at least one-third the size of the largest letter of the coined name. A
descriptive name, e.g., “Batter Wrapped Chicken Frank on a Stick,” must accompany thecoined name. If the descriptive name is at least one-third the size of the coined name, the“kind” name need not precede the coined name.
See: Policy Memo 061A dated September 16, 1985

CORN MEAL MUSH WITH BACON:
Product must contain at least 15 percent cooked bacon.
CORNED BEEF AND CABBAGE:
Product must contain at least 25 percent cooked corned beef.
CORNED BEEF (Canned, Cooked with Natural Juices):
Canned product labeled “Cooked Corned Beef with Natural Juices,” is limited to 10
percent added solution before cooking. If the added solution is greater than 10 percent,the label must
indicate the total added solution, e.g., “Cooked Corned Beef and Water product-X percent
of weight is added ingredients.”
See: Cooked Corned Beef Products With Added Substances
CORNED BEEF, GRAY:
Gray corned beef is not a cured product but one that contains water, salt, sugar,
flavorings, etc. It should be labeled as “Gray Corned Beef,” “Gray Corned Beef Rounds,”
etc. The label must show an ingredients statement rather than a curing statement asshown on other corned beef labels.
CORNED BEEF WITH JUICES:
Uncooked corned beef with juices (or without juices and spices) is unacceptableterminology for corned beef products meeting standards in 9 CFR 319.101 and 319.102
for corned beef brisket and corned beef round (and other cuts). The presence of freeflowing juices in a package does not change this policy. The net weight includes freeflowing juices.
COTECHINO (IT):
Pork skin sausage. Meat and meat by-products other than pork skin can be used in thisproduct. It could also be given the name of pork skin sausage in parentheses as acommon name. Italian sausage. A variety of cooked sausage.
See: 9 CFR 319.140
COUNTRY:
A geographical term that refers to an unincorporated area. To use country, the productmust be made in the country.

COUNTRY FRIED:
Refers to a fried product that is usually breaded. It is not considered a geographical term.
COUNTRY OF ORIGIN:
Statement, “Product of ……….” need only appear beneath the product name on the
Principal Display Panel on imported product.
COUNTRY STYLE CHICKEN:Cut up chicken in which the wishbone is left whole.
COUNTRY STYLE (FARM STYLE) SAUSAGE:
When sausage products are labeled “farm style” or “country style,” they must be preparedwith natural spices with the exclusion of oleoresins, essential oils, or other spiceextractives. Sugar is the sweetening agent for “farm style” or “country style.” HVP,
MSG, and antioxidants are permitted ingredients. Products so labeled are not necessarily
prepared in the country (on the farm) but are expected to have these characteristics.
See: 9 CFR 317.8(b)(2)Manual 19.3(a)CREAMED BEEF (Chipped or Dried):
Product must contain at least 18 percent dried beef. It may be produced using a cured
beef, or beef product which has been chopped, pressed, or cooked.
CREAMED CHEESE WITH CHIPPED BEEF:
Product consists of cream cheese, chipped beef, cream and chopped onions. The meatcomponent must be at least 12 percent of the total formulation.
CREAMED SAUCE WITH MEAT OR CREAMED MEAT PRODUCTS (Chipped Beef,
Cooked Beef, Sausage, Ham, Franks, Meatballs, Etc.):
Product must contain at least 18 percent meat or meat products (on a cooked basis). The
kind of meat product used should be reflected in the product name (e.g., “Creamed Cured
Beef, Chopped, Pressed, Cooked”).
CREOLE STYLE:
Term applies to many dishes made with tomatoes, spices, and green peppers. Spices
include onion, garlic, bell pepper, white pepper, red pepper, black pepper, parsley, andother Louisiana seasonings, e.g., bay leaf, filét, paprika, or pepper sauce.

CREPE FILLING:
Must contain at least 40 percent cooked meat or 20 percent cooked meat if filling has one
other characterizing ingredient, e.g., cheese, and at least 14 percent cooked meat when thefilling has two other characterizing ingredients, e.g., cheese and mushrooms. This isbased on the total weight of the filling.
CREPES:
Product must contain:
1. At least 20 percent cooked meat when the filling contains no other major characterizing
component.
2. At least 10 percent cooked meat when the filling contains one other major
characterizing component (e.g., cheese).
3. At least 7 percent cooked meat when the filling contains two or more other major
characterizing components (e.g., cheese and mushrooms).
These percentages are based on the total weight of the product.
CROISSANT:A crescent shaped roll requiring 18 percent cooked meat. Label must show a true productname, e.g., “Croissant with a ham and cheese sauce filling.”
CROQUETTE:
Product must contain at least 35 percent cooked meat, based on total formulation. Beef,
ham, etc., must appear as part of the product name.
CURDLAN:A substance identified y the common or usual name “curdlan” has been approved for use
in foods (see 12/16/1996 Federal Register), and for non-standardized meat products,
poultry products, and in Policy Memo 123 and 121B products as abinder/stabilizer/thickener/texturizer.
CURED MEAT PRODUCTS - Labeling of Mechanically Reduced:
The traditional names of cured meat products, e.g., bacon, may be used even thoughmechanical reduction-like chopping or chunking has taken place before the product has
acquired the characteristics expected of the product, provided the finished productacquires the characteristics expected. Furthermore, the mechanical reduction must benoted in the product name or in a qualifier to the product name (e.g., chopped bacon orbacon-chopped and formed).
See: Policy Memo 033 dated September 4, 1981
CURED MEAT PRODUCTS - Packed in Brine:
Cured meat products, e.g., pork tails, pork snouts, and cured boneless beef brisket, that
contain 120-200 PPM nitrite and are packed and sold in brine solution, do not require a
handling statement, e.g., “Keep Refrigerated,” provided the finished product has at least
10 percent brine concentration, and the packing medium contains a sufficient quantity ofsalt to maintain the 10 percent brine concentration in the product.
CURED PORK BELLIES:
Such products are assumed to be further processed into bacon. Therefore, cured porkbellies must meet the restricted ingredients requirement for bacon.
CURED PORK:
Cured pork products, that contain modified food starch, X percent solution ISP,
carrageenan or sodium caseinate, that fall into the PFF value of “Ham, Water Added” andthe “Ham and Water product X percent solution” category, must be labeled with theappropriate PFF Nomenclature, Descriptive Labeling, e.g., “ham, water and binder
product,” will be used if:
1.
2.
3.
4.

binders are at levels above those permitted by the regulations
binders other than those permitted are use
two or more binders are used in combination orif the PFF value of the finished product falls in the “ham” or “ham withnatural juice” category which do not permit binders.

CURED TURKEY THIGH MEAT:
A product labeled “cured turkey thigh meat” (without turkey ham in the name) must
follow the turkey ham standard. The product “cured turkey thighs” (which includes skinand bone), is not required to meet the standards for turkey ham and cannot be labeled“turkey ham.”
CURRIED SAUCE WITH MEAT (POULTRY) AND RICE CASSEROLE:
Product must contain at least 35 percent cooked meat or poultry meat based on the sauce
and meat portion only.

CURRY PRODUCT:
1. Meat Curry- Must contain at least 50 percent meat (lamb, beef, etc.)
2. Poultry Curry- Must contain at least 35 percent cooked poultry meat.
CUTLET, BEEF:
Beef cutlet may be chopped and formed.
CUTLET, PORK:“Pork Cutlet” may consist of pork temple meat, inside masseter muscles, and small piecesof lean from the tip of pork jaws. These are flattened and knitted together in “cutlet” size
products by means of “cubing” or “Frenching” machines, or by hand pounding with“cubing hammers.” The term “cutlet” relates to thin slices of meat. They can be
identified as sliced pork meat product when the designation clearly states the specific partof the carcass from which the meat in the product is derived (e.g., “Pork Loin Cutlets”).
All of the terms should be conspicuously displayed on labels.
CUTLET, POULTRY:
Poultry cutlets may be fabricated as opposed to using whole pieces of poultry meat.
However, the term “cutlet” must be properly and distinctly qualified to describe theproduct, e.g.:“Turkey Cutlet From a Turkey Loaf”“Chicken Cutlet From Chicken Roll”“Turkey Cutlet, Chopped and Formed”
Cooked poultry cutlets, which are solid pieces and contain added water, should not belabeled as patties. A solution statement is not needed.
CUTLET VEAL:
Must be a solid piece of meat from the round; slice thickness may vary. However,combining several thin slices to represent a single cutlet is not permitted.
DEHYDRATED MEAT CALCULATION FACTOR:
The fresh meat equivalent based on a given amount of dehydrated meat can be found by
multiplying the weight of the dehydrated beef by the factor 2.8. This factor was derived
as follows: Assuming canners and cutters grade beef was used, the composition of meat
would be approximately 12 percent fat, 18 percent protein, 69 percent water, and 1
percent ash. Then 100 pounds of beef, when dehydrated to 5 percent moisture, would be
100 less 64 or 36 pounds dehydrated meat. Thus, 100 divided by 36 equals 2.8.

Assuming that the amount of dehydrated beef equivalent of 100 pounds of fresh beef isthat quantity containing 18 pounds of protein, then 18 divided by the percentage ofprotein found by analysis of dehydrated beef would be the amount of dehydrated beef
equivalent to 100 pounds of fresh meat.
DEHYDRATED POULTRY CALCULATION FACTOR:
The moist deboned cooked poultry or poultry meat equivalent based on a given amount ofdehydrated poultry or poultry meat which can be found by multiplying the weight of thedehydrated poultry or poultry meat by the factor of 4.0.
DEHYDRATED PRODUCTS WHEN WATER IS ADDED:
Three methods are acceptable for listing dehydrated products. Listing of the ingredients(1) As “water, dehydrated potatoes” or “dehydrated potatoes, water,” whichever is theproper order, (2) As “reconstituted potatoes,” or (3) As “rehydrated potatoes.” If thereference was to meat instead of potatoes, the word beef, pork, or whatever wasappropriate would be substituted for the word “potatoes.”
DEVILED POULTRY:
Is a semi plastic cured poultry food product made from finely comminuted poultry innatural proportions and containing condiments. Deviled poultry may contain poultry fat,provided that the total fat content shall not exceed 35 percent of the finished product andthe moisture content shall not exceed that of the fresh unprocessed poultry. When skin is
in excess of natural proportions, skin must be included in the product name (e.g. “Deviled(Kind) with (Kind) Skin Added”).
DINNER DOG:
A coined name - must show true product name, e.g., “A Meat and Soy Protein
Concentrate Product.”
DINNERS AND SUPPERS, FROZEN:
Frozen products labeled as “dinner” or “supper” must weigh at least 10 ounces and shallcontain at least 3 components consisting of the following: meat, poultry, cheese, eggs,
vegetables, fruit, potatoes, rice or other cereal-based products (other than bread or rolls).
This is not intended to include products like casseroles and stews that have all of thecomponents combined. Sauces and gravies are not considered one of the components.
They may also contain other servings of food, e.g., soup, bread or rolls, appetizer,
beverage, and dessert, and these components may be included in the minimum 10-ounce
net weight requirement. If meat is featured in the product name, e.g., Beef Dinner, therequirement is 25 percent or 2.5 ounces cooked meat. If a meat food product is featured
in the product name, e.g., Beef Burgundy Dinner, then 25 percent or 2.5 ounces of meatfood product is needed. If poultry is featured in the name, e.g., Chicken Dinner, thestandard is 18 percent or 2 ounces cooked deboned poultry meat, whichever is greater.
However, if a poultry food product is featured in the product name, e.g., Chicken a La
King Dinner, the 25 percent or 2.5 ounces of poultry food product, whichever is greater,
is needed. The meat requirement for products with net weights greater than 10 ounces
may be established exclusive of the appetizer, bread, and dessert, provided the remaining
components weigh not less than 10 ounces.
The name for dinner and supper products shall consist of or include a listing of each of
the dish components in descending order of predominance by weight, for example, Fried
Chicken Dinner - Fried Chicken, Mashed Potatoes, Peas and Carrots. Dinner or supper
identification may appear on side panels without the complete product name shown, forexample, “Fried Chicken Dinner” or “Beef Dinner.”
When a dessert is one of the components of a frozen dinner or supper, i.e., a multicomponent item, it may appear out of the order of predominance in the product name andappear as the last component in the product name.
DIXIE BACON:
True product name, e.g., “Pork Jowl Dixie Bacon, Cured and Smoked” shall appear on
the label.
DIXIE SQUARE:
Same as for Dixie Bacon.
DOG FOOD:
See: 9 CFR 355.29
DOUGH CONDITIONER:
A generic or class name that cannot stand alone in the ingredients statement. The term
"Dough Conditioner" must be followed immediately by the common or usual name of all
ingredients present.

DRIED EGG WHITE ADDED:
See: Wheat Gluten
DRIED SOUP MIXES (MEAT):
Dried meat soups are not amenable.
Poultry - See: 9 CFR 381.15
DRY AGED:
Fresh Meat is held (without vacuum packing) for various periods of time (usually 10 days
to 6 weeks) under controlled temperatures (34o F to 38o F), humidity, and airflow to avoid
spoilage and ensure flavor enhancement, tenderness, and palatability.
There is a difference of opinion regarding the best cooler humidity. Some prefer low
humidity of from 70 to 75 percent so that exposed surfaces of meat remain dry. Others
use humidity’s up to 85 to 90 percent in order to purposely develop a mold growth on
the outside of the meat and reduce evaporation losses. Ultraviolet light may be used toreduce microbial load in the aging room. The number of days aged does not have toappear on the label when the product is identified as "Dry Aged" (e.g., "Dry Aged Beef.")
DRY CURED:
Product labeled as "dry cured" shall not be injected with a curing solution or processed byimmersion in a curing solution.
DRY MILK PRODUCTS:
Approved dry milk items include whole dry milk, nonfat dry milk, calcium-reduced driedskim milk, dried whey and lactose-reduced dried whey. If nonfat dry milk is reconstituted
prior to addition to product, it would be declared on the label as "Reconstituted Skim
Milk."DRY SALT CURED:
Dry salt cured product may contain a curing solution injected directly into the tissue but
not through the circulatory system before it is covered with a dry curing mixture. It may
be momentarily moistened to facilitate initial salt penetration but cannot be immersed in acuring solution.

DUAL WEIGHT REQUIREMENT FOR STUFFED POULTRY LABELS:
Poultry products that consist solely of bone-in poultry and stuffing, e.g., a "Stuffed
Turkey," shall bear weight statements on the label indicating the total net weight of the
product and a statement indicating the minimum weight of the poultry in the product.
When a stuffed poultry product is a component of a dinner or an entree, only the total net
weight needs to be shown on the label.
See: Policy Memo 018A dated December 26, 1985
DUCK, SALTED:
This product should reach an internal temperature of 155o F.
DUMPLINGS WITH BEEF:
The product must contain at least 18 percent meat in total formulation.
DUTCH BRAND LOAF:
A nonspecific loaf that must be qualified as "Made in USA."
EASTER NOLA:
Salami that is made with pork that is coarsely chopped and mildly seasoned with black
pepper and garlic.
EGG FOO YOUNG WITH MEAT:
The product must contain at least 12 percent meat.
EGG FOO YOUNG WITH POULTRY:
The product must contain at least 3 percent poultry meat.
EGG ROLL, VIETNAMESE STYLE:
The product must contain soy bean noodles or cellophane noodles, and fish sauce oranchovy extract. They are usually rolled in a thin spring roll skin or a dry rice paper skin.
EGG ROLL WITH MEAT:
The product must contain at least 10 percent meat.

EGG ROLL WITH POULTRY:
The product must contain at least 2 percent poultry.
EGGS BENEDICT:The product must contain at least 18 percent cured smoked ham. A poached egg on a
toasted English Muffin, topped with a slice of ham, and covered with hollandaise sauce.
EGGS, FRESH:
For breakfast-type foods the egg portions may be referred to in the product name and theingredients statement as “Fresh U.S. Grade A Large.” The eggs must be received inshells or broken and blended and not in dry or frozen form.
EMPANADILLAS (SP):A turnover containing 25 percent fresh meat or poultry (raw basis). The species or kind ispart of the product name, e.g., “Beef Empanadillas.” The product may vary in size fromlarge to hors d'oeuvre size.
EMPANADILLAS CHORIZO:
An empanadilla that contains at least 25 percent fresh chorizo or 17 percent dry chorizo.
ENCAPSULATION:
An encapsulated additive, e.g., salt is an acceptable name. It does not require a sublisting
if encapsulated in vegetable oil. If encapsulated in an animal fat, the specific animal fat
must be identified in the ingredient statement.
Encapsulated lactic acid starter culture does not need to be sublisted.
ENCHILADA (SP):The product must contain at least 15 percent meat or 10.5 percent poultry meat. A
Mexican type food consisting of a “tortilla” which has been filled with a variety offillings and then rolled.
The species must appear in the product name, e.g., “Beef Enchilada.”
ENCHILADA WITH BEEF CHILI GRAVY OR ENCHILADA PREPARED WITH
MEAT AND SAUCE:
The product must contain at least 50 percent Enchilada.

ENCHILADA - Sonora Style:
The product consists of two or more tortillas stacked “pancake style” with filling spread
between each tortilla. Cheese may be mixed into the tortilla dough prior to frying.
ENTREE (Principal Dish or Main Course):
Product labeled entree should fall into one of the following categories:
1. All meat or meat food product - 100 percent meat or meat food product.
2. Meat or meat food product and one vegetable; or meat or meat food productand gravy - 50 percent cooked meat or meat food product.
3. Meat and Vegetable with Gravy - 30 percent cooked meat portion; meat andgravy portion at least 50 percent, (e.g., Salisbury Steak with Potatoes and Gravy).
4. Meat or Entree portion of a meal type products - 25 percent cooked meat ormeat food product, (e.g., Meat Loaf Dinner would require 25 percent meat loaf).
ENZYME TREATED PRODUCT:
Product from carcasses of animals injected with papain; liver, heart, tongue, cheek andhead meat, trimmings, boneless beef, tenderloin, tails, tripe and cuts of meat not showing
an imprint of the roller brand reading, “tenderized with papain,” shall be properly
identified and kept separate from other product. Kidneys must be segregated andproperly labeled.
When such product leaves an official establishment, the immediate container shall bear alabel showing, in addition to the other required labeling, a statement like “tenderized withpapain” prominently displayed contiguous to the product name.
The establishment will furnish retail dealers handling such product with labels bearing thestatement, “tenderized with papain” prominently displayed contiguous to the productname for use by such dealers on consumer packages or on product prepared fromcarcasses of animals injected with papain. Inspection personnel visiting retail markets
should observe the effectiveness of this requirement. When retail outlets do not follow
this identification, these facts should be immediately reported to the Food Labeling
Division.
ENZYME TRIMMINGS FROM ANTE-MORTEM INJECTED BEEF:
Beef trimming from this operation may be used in fresh meat products without label
declaration.

ENZYMES - PROTEOLYTIC:
A 3 percent limit permitted pickup on dipped items, e.g., steak and solid pieces of meat.
The label must declare the presence of the enzyme, e.g., “Tenderized with Papain.”
Trimmings from this method may be used in fresh meat products up to 25 percent of theformula, provided the finished product is immediately frozen and that distribution islimited to institutional use only. The labeling record should state the conditions andmeans of inspection control. Meat from this method may be used in cooked ground beef
products up to 25 percent of the formula without showing the ingredients of the solution.
See:

9 CFR 317.8(b)(25)
9 CFR 424.21
9 CFR 381.120

EXOTIC/NON-AMENABLE PRODUCTS-USE OF CURE AGENTS:
Only amenable meat/poultry products can contain curing agents (i.e., nitrites etc.), withthe exception of ratites (ostrich, rhea, emu) and squab. The prior function of nitrite andnitrate, according to FDA regulations, applies only to those species that were considered“meat” or “poultry” prior to September 1958. Therefore, amenable species that cancontain cure agents are identified as the following:
1. Poultry – (domesticated birds) chicken, turkey, duck, geese, and guineas.
2. Meat – cattle, sheep, swine, and goat. Non-amenable products, such as buffalo,
reindeer and pheasant, can not contain curing agents; such products are considered tobe regulated under FDA regulations. However, if non-amenable products areincluded in an amenable product, curing agents would be permitted. The curing
agents would be calculated based on both the amenable meat/poultry product andnon-amenable meat/poultry product. For example, the formula includes 3 lbs.
Cooked chicken and 97 lbs. buffalo. The calculation for the curing agents would bebased on 100 lbs. of meat. In addition, in those situations where the meat block
consists of an amenable product and a nonamenable product (refer to the example),the appropriate inspection legend should represent the amenable product. Therefore,
using the example above, the label would have a poultry legend.
Product derived from exotic/non-amenable species that contain over 3 percent raw
meat (cattle, sheep, swine, goat, horses or other equine) are subject to inspection. The
game meat used in these products must be derived from carcasses slaughtered under
the Food Safety and Inspection Service. Products made with meat from exotic andnon-amenable exotic species with 3 percent or less of meat or edible portion fromcattle, sheep, swine, goat, horses or other equine, or up to 30 percent fat from these
species are non-amenable provided the only reference to meat or meat byproducts on
the labeling is in the statement of ingredients and the product name includes the term“flavored with (amenable species).”Custom prepared products composed of meat from exotic/nonamenable species andup to 30 percent animal fat are not amenable. Labeling such products with the term
applies (see: 303.1 (a) (2)).
Products made with meat from game animals with 3 percent or less of meat or edible
portion from cattle, sheep, swine, goat, or up to 30 percent meat fats provided the only
reference to meat or meat byproducts on the labeling is in the statement of ingredientsor referred to as “flavored with.”
Custom prepared products composed of meat from game animals and up to 30 percent
animal fat. Labeling “Not For Sale” applies.
See: 303.1 (a)(2)Buffalo and venison must be federally or state inspected; however, venison may also
be produced under the supervision of inspection officials of a country approved toexport meat products into the United States. All other meat from exotic/nonamenable species that is used in formulating amenable products must be derived fromcarcasses slaughtered under the Food Safety and Inspection Service.
EXTRA AND MORE THAN:
The terms “extra” or “more (component) than” may be used provided the following
guidelines are followed:(1) There is at least a 10 percent increase in the particular component of interest over theamount that is found in the usual or “regular” formulation.
(2) Information must be provided with the label application that compares the productformulation containing the “extra” amount of the component to the regular formulation of
the same- - -product to establish that at least a 10 percent increase in the component has
occurred. Therefore, the usual or “regular” component claims at the time of label review
must be presented so that the necessary comparison of formulations can be made.
(3) In the situation where production of the “regular” product formulation ceases, the“extra” or “more (component) than” product labels would be given a 6-months temporary
approval.
(4) A comparison to a similar product on the market may be made to support the “extra”
or “more/than” type claim, provided suitable market basket data are submitted with thelabel application that establish the similarity of formulations and show the increased
amount of the component over the “usual” amount.
See: Policy Memo 118 dated October 31, 1988

FABRICATED STEAK:
1. Steaks that include large sections or pieces of meat that are molded or shaped to form
one large piece and then sliced. A qualifier such as “formed” must be included in the
product name.
2. Raw fabricated steaks with added solutions must be labeled in accordance with 9 CFR
317.2(e)(2).
3. Antioxidants are permitted.
4. When made from simulated fat covering and or marbling, the product name must containa truthful descriptive designation, for example, “artificially marbled-simulated fat
covered beef steak.”
FAJITAS:
The Spanish translation is “little belts” or strips of meat. Fajitas are strips of seasoned or
marinated red meat or poultry meat, which have been cooked. Red Meat Fajitas requirelabeling in accordance with the current policy memo for cooked red meat with added
solutions (Policy Memo 084A). Fajitas may also be sandwich-like product, requiring 15
percent strips of cooked meat or poultry meat (excluding the solution above green weight),
topped with onions, peppers, and sauce, and rolled in a flour tortilla. Fajita, including thename of the meat or poultry, may stand alone, for example, “Beef Fajita,” “Chicken Fajita.”
Raw meat or poultry strips with added solutions must be labeled in accordance with 9 CFR
317.2(e)(2) or 9 CFR 381.117(h), and identified as “...for fajitas”, for example, “beef strips
containing 10% of a solution of water, salt, spices, and spice extractives for fajitas.”
FARM STYLE SAUSAGE:
See: Country Style (Farm Style) Sausage
FARMER SAUSAGE CERVELAT:Is usually a semi-dry sausage; but may be made in dry form. Usually made of equal partsof pork and beef delicately seasoned without garlic.
FARMER SUMMER SAUSAGE:
This is a special type of sausage made of beef and pork, salt, spices, nitrite or nitrate, andheavily smoked. It is classed as “Cervelat,” and no extenders are permitted. It is dry withan MPR of 1.9:1. The word “Farmer” is considered a generic term, and labels can beapproved without any qualifying words like “Style” or “Brand.” Such labels are notrequired to bear a statement identifying the place of manufacture. The Product must be
trichina-treated.
FIBER PRODUCTS:
Fiber products such as bran are acceptable only in non specific products.

Fiber type foods are permitted in meat and poultry products and must be identified by heircommon or usual name, such as oat bran. However, fiber is not permitted in meat orpoultry products, e.g., soy fiber, oat fiber, and wheat fiber. Presently, there is norecognized definition for fiber.
FILLET STYLE:“Fillet style” must be qualified, e.g., “chunked and formed,” if the meat or poultry
product is not made from a solid piece of meat or poultry. The term “fillet” is defined asa solid piece of meat or poultry.
FLANKEN IN THE POT:
The product must contain at least 25 percent beef. Product is made from beef plates andmay contain such components as Matzo Balls, Noodles, and Vegetables. True productname, e.g., “Flanken in the Pot with Matzo Balls, Noodles and Vegetables” must be used.
FLAVORED WITH --:Any product with a standard in Section 9 CFR 319 and 9 CFR 381 of the regulations
must meet that standard and may not be designated “flavored with.” If a product does notmeet the standard as it appears in the Policy Book it can be labeled “Flavored with.”“Flavored with” can be anything from over 3 percent fresh meat or 2 percent cooked meat
to below the standard for the product.
FLAVORING:
Ingredients, e.g., thiamine hydrochloride, monosodium glutamate, disodium inosinate,
disodium guanylate, hydrogenated vegetable oil, and other commonly used materials
must be listed separately.
Such ingredients as diacetyl, hexanal, ethyl alcohol, dimethyl sulfide, diallyl sulfide, andfurfuryl mercaptan may be declared as artificial flavors or artificial flavorings without
naming each.
When spices and/or flavorings are presented on labels coming from foreign countries, theidentity of the spices and/or flavorings must be made know.
FOIE GRAS PRODUCTS, DUCK LIVER AND/OR GOOSE LIVER:
Goose liver and duck liver foie gras (fat liver) are obtained exclusively from specially fed
and fattened geese and ducks. Products in which foie gras is used are classified into thefollowing three groups based on the minimum duck liver or goose liver foie gras content:

(A) FRENCH PRODUCT NAME
Foie Gras d'Oie Entier
Foie Gras de Canard Entier

ACCEPTABLE ENGLISH PRODUCT
NAMEWhole Goose Foie Gras
Whole Duck Foie Gras

These are products in which goose liver or duck liver foie gras are the only animal tissues
present. They may contain added substances, e.g., seasonings and cures and when truffles
are featured in the product name, they are required at a minimum 3 percent level.
(B) FRENCH PRODUCT NAME
Foie Gras D'Oie
Foie Gras de Canard
Bloc de Foie Gras D'Oie
Bloc de Foie Gras de Canard
Parfait de Foie Gras D'Oie
Parfait de Foie Gras de Canard

ACCEPTABLE ENGLISH PRODUCTNAMEGoose Foie Gras
Duck Foie Gras
Block of Goose Foie Gras
Block of Duck Foie Gras
Parfait of Goose Foie Gras
Parfait of Duck Foie Gras

These products are composed of a minimum 85 percent goose liver or duck liver foiegras, although “parfaits” may contain mixtures of goose liver and/or duck liver foie gras.
These products may also contain a wrapping or stuffing consisting of the lean or fat ofpork, veal, or poultry, pork liver, and/or aspic jelly. When these ingredients are used,their presence must be indicated in a product name qualifier. Truffles, when featured in
the product name, are required at a minimum 3 percent level.
(C) FRENCH PRODUCT NAME
Pate de Foie D'Oie
Pate de Foie de Canard
Galantine de Foie D'Oie
Galantine de Foie de Canard
Puree de Foie D'Oie
Puree de Foie de Canard

ACCEPTABLE ENGLISH PRODUCTNAMEPate of Goose Liver
Pate of Duck Liver
Galantine of Goose Liver
Galantine of Duck Liver
Puree of Goose Liver
Puree of Duck Liver

These products must contain a minimum of 50 percent duck liver and/or goose liver foiegras and may also contain a wrapping or stuffing of the lean or fat of pork, veal, or
poultry, pork liver, aspic jelly, extenders, and/or binders. When these ingredients areused, their presence must be indicated in a product name qualifier. Truffles, whenfeatured in the product name, are required at a minimum 1 percent level.

In all groups, an English translation of the term “foie gras” is not required, although allother product name terms must be translated into English. The kinds of poultry liver(s)used must be indicated in the product name. Also, other species and/or binders used must
be indicated in a product name qualifier immediately following the product name, while
the ingredients statement must follow the product name or qualifier as the case may be.
See: Policy Memo 076 dated September 21, 1984
FOR FURTHER PROCESSING:
Products that require further processing at another federally inspected plant may leave afederally inspected plant under one of the following conditions:
1. With the name of the finished product qualified by a “For Further Processing”
statement (for example, “Turkey Ham For Further Processing”); or
2. With a fully descriptive name. (for example, uncooked ham contains up to 30% of asolution of water, salt, sodium erythorbate, and sodium nitrite)“For Further Processing” is not acceptable on a label when a product is formulated orprocessed in a manner contrary to the regulations.
FRESH,” “NOT FROZEN” AND SIMILAR TERMS WHEN LABELING MEAT AND
POULTRY PRODUCTS:
The word “fresh” may not-be used to describe:
1. Any cured product, e.g., corned beef, smoked cured turkey, or prosciutto.
2. Any canned, hermetically sealed shelf stable, dried, or chemically preserved product.
3. Any raw poultry, poultry part, or any edible portion thereof whose internal
temperature has ever been below 26 degrees Fahrenheit.
4. Any injected, basted, marinated poultry, poultry part or any edible portion thereof
whose internal temperature has ever been below 26 degrees Fahrenheit.
5. Any other finished processed poultry product (including cooked poultry products)
where its temperature has ever been below 26 degrees Fahrenheit, e.g., turkey
sausage, chicken meatballs, cooked breaded chicken nuggets, etc.
6. Any uncured red meat product permitted to be treated with a substance that delays
discoloration, such as, ascorbic acid, erythorbic acid, or citric acid.
7. Any product treated with an antimicrobial substance or irradiated.

8. The phrase “never frozen” or similar verbiage is not permitted on an unprocessed orprocessed poultry product where the internal temperature of the product has ever been
below 0 degrees Fahrenheit or on any red meat product that has ever been frozen.
Further, the phrase “never frozen” or similar verbiage is not permitted on refrigerated
secondary products where the meat or poultry component has ever been frozen, e.g.,multi-component meals, dinners, etc.
Generally, trademarks, company names, fanciful names, etc., containing the word “fresh”
are acceptable, even on products produced in a manner described in one through seven
above, provided the term is used in such a manner that it remains clear to the purchaserthat the product is not fresh.
Secondary products, e.g., pizza, multi-component meals, dinners, etc., sold in the
refrigerated state, i.e., not frozen or previously frozen, may be labeled as “fresh” when theterm is used to describe the product as a whole even when made from components
processed in a manner described in one through seven above.
This entry cancels Policy Memo 022C dated January 11, 1989, since 022C is out of date.
FRESH THURINGER:
Not an acceptable name.
FRIED NOODLES WITH PORK:
The product must contain at least 12 percent fresh pork in total formulation.
FRIED PRODUCTS:
1. Frying medium need not be shown on the label.
2. Breading is not limited to 30 percent unless breaded is in the product name.
3. Fried chicken labels do not need to state “fully cooked” or refer to breading because
fried denotes fully cooked and breading is expected. Fried poultry products in dinners
are limited to 30 percent breading.
FRIED RICE WITH MEAT:
The product must contain at least 10 percent meat; may contain eggs and vegetables.
FRIES:
1. Beef testicles may be labeled as “Beef Fries.” They are not permitted to be used as aningredient in meat food products.
2. “Fries” is not a required part of the product name, “species mountain oyster.”

FRITTERS:
The product must contain at least 35 percent raw red meat/poultry or red meat/poultry
food product in the total formulation depending on the name, i.e., “Beef Fritter” must
contain 35 percent beef and a “Chicken Patty Fritter” must contain 35 percent chicken
patty. Fritters can contain up to 65 percent batter/breading (coating). If “breaded” isincluded in the product name, the batter/breading is limited to 30 percent.
See: Policy Memo 089 dated May 29, 1985
FRIZZES:An acceptable name. Similar to pepperoni but not smoked. MPR of 1.6:1.
GALICIAN SAUSAGE:
Cured beef and pork is seasoned and stuffed into beef rounds. It is then smoked at a hightemperature. Cooling is done in a blast of air which produces a wrinkled appearance
which is characteristic of Galician sausage.
GELATIN:
Gelatin is a binder/extender and is only permitted in a few meat and poultry products.
Examples where gelatin is permitted include:
1. non-specific products
2. jellied products, e.g., souse, jellied beef loaf and head cheese
3. as a covering for products such as paté, to bind two pieces of meat together and in
products where “gelatin” would be part of the product nameGelatin is permitted as a thickening agent in menudo (i.e., beef tripe stew). If it is used in
red meat paté products, its presence must be indicated by product name qualification.
It is not permitted in products like sausage, luncheon meat, and meat loves. Gelatin is anacceptable ingredient in souse, jellied beef loaf, headcheese, canned whole hams requires
qualifier if gelatin is added.
See: MPI Manual 18.19 (b)(2)
See: Policy Memo 121B
GELATIN IN POULTRY ROLLS:
If gelatin or some other binder comprises more than 3 percent of the formula, the name ofthe product must be qualified by wording, e.g., “Gelatin Added.”See: MPI Manual 18.19 (b)(2)

GENERAL OFFICES:The company’s grant of inspection permits the general office address to be use din thesignature line for any firm “doing business as.”GENOA OR GENOA SALAMI:
Is a dry sausage product with an MPR not in excess of 2.3:1. It is prepared with all pork
or with a mixture of pork and a small amount of beef. The meat is given a coarse grindand enclosed in a natural casing. No smoke is used in its preparation.
GEOGRAPHIC AND RELATED TERMS (REQUIREMENTS FOR THE USE ON
PRODUCT LABELS):
Any label representation that expresses or implies a particular geographical origin of the
product, or any ingredient of the product, shall not be used except when such
representation is:1.

A truthful representation of geographical origin, e.g., “Virginia Ham” for a ham
produced in the State of Virginia; or

2.

A trademark or trade name which:a. has been so long and exclusively used by a manufacturer or distributor that it isgenerally understood by consumers to mean the product of the particular
manufacturer or distributor, e.g., “Swiss Chalet;” orb. is so arbitrary or fanciful that it is generally understood by the consumer not tosuggest geographical origin, e.g., “Moon Sausage;” or

3. A part of the name required or allowed by an applicable Federal law, regulation or
standard, e.g., “Frankfurter,” “Vienna;” or
4. A name whose market significance is generally understood by consumers to connote aparticular class, kind, type or style of product, or preparation rather than to indicate
geographical origin of the product, e.g., “Mexican Style Dinner,” “Italian Style
Pizza.” Such terms must be qualified with the word “style” or “type,” unlessspecifically approved by the Administrator as a generic term, e.g., “Lebanon
Bologna,” “Genoa Salami,” Milan Salami.”
Any geographical representation that does not meet the aforementioned guidelines should
be qualified by the word “brand,” provided that the word “brand” is not used in such a
way as to be false or misleading. A qualifying statement identifying the place where theproduct was actually made is required in proximity to the brand name, e.g., “Milwaukee
Brand Bacon, Made in Chicago, Illinois.” The word “Brand” must be in the same sizeand style of type as the geographical term. If the product has a foreign brand name, it
may be identified as having been made in this country, e.g., “Scandinavian Brand Bacon,
Made in U.S.A.”.
See: Policy Memo 068 dated February 9, 1984
GEOGRAPHIC TERMS:
1. Country, Ranch, and Farm in Trade, Branch and Fanciful Names: Trade names, brandnames, or fanciful names that include the words country, ranch, or farm, e.g.,“Country Kitchen,” “Ranch House,” “Hickory Farms,” or “Carabeef Ranch Brand” do
not invoke section 9 CFR 317.8 of the regulations regarding the use of the term“Country” or “Farm”. However, if the terms are used alone in conjunction with the
product name, e.g., “Country Stew,” then such products must be prepared in the
country or on the ranch or farm and meet any other requirements prescribed.
2. Southern: The term “Southern” is restricted to use only in areas south of theMason-Dixon Line and east of the Mississippi River as well as Arkansas, Louisiana,
and Missouri, which are also considered southern states.
GERMAN POTATO SALAD WITH BACON:
The product must contain at least 14 percent cooked bacon in total formulation.
See: Salad-German Potato SaladGERMAN SAUSAGES WITH MILK:
Whole milk is a permitted ingredient in the following meat food products when theingredients statement is shown immediately under the name of the product or the milk isshown in a qualifying statement contiguous to the product name: Speckblutwurst,
Kalbsbratwurst, Langblutwurst, Blutwurst, Gelbwurst, Zengenwurst, Brand Tongue andBlood Pudding Kalbslebenwurst. (Swiss Liver Sausage, Kalbslebenwurst should beconsidered on the same basis as Bockwurst (e.g., no limit on water or milk)).
Milk is a characterizing ingredient in German sausages and not an extender. Products
which contain milk should be called by their proper names.
GIBLET GRAVY (Kind):
Requires 7.25 percent giblets. The product must contain an equal number of livers,
hearts, and gizzards.

GIBLETS AND/OR NECKS SOLD WITH CARCASSES:
Poultry giblets consist of approximately equal numbers of hearts, gizzards, and livers, as
determined on a count basis. Rabbit giblets consist of the liver and heart.
Although often packaged with them, the neck is not a giblet. Giblet packs are expected
within the cavities of eviscerated whole birds or eviscerated whole rabbits or when
packaged with cut-up whole birds or cut-up whole rabbits, therefore, qualifying thepresence of giblets is not required on labeling. However, when giblets are not expected, aproduct name qualifier is required, e.g., “Packed with Giblets.”
In situations where parts of giblets are missing, a product name qualifier is required, e.g.,“Parts of Giblets Missing” or “Parts of Giblets May Be Missing.” In situations where thegiblets are missing entirely from an eviscerated carcass or a cut-up whole carcass, a
product name qualifier is required, e.g., “Packed Without Giblets.” In addition, an excess
of one of the giblet components can not be added to make up for another missing giblet
component. In this case, a proper qualifying statement is required, e.g., “Packed with 2
Gizzards, 1 Liver.”A neck, when not attached to the carcass of a whole bird, is also expected to be present
within the carcass or packed with the cut-up whole carcass. Accordingly, a product namequalifier is not required to flag the presence of the neck. Rather, when the neck is
missing, a product name qualifier is required, e.g., “Without Neck.”
See: 9 CFR 381.170 (b) (21) and 9 CFR 354. (m)
GLYCERIN:
May not be added to any product as such; may be used in proprietary mixes.
GOETTA:An oatmeal product similar to scrapple. Goetta is prepared with a formula containing notless than 50 percent meat and meat byproducts. The cereal component should consist ofoats or oat products and just enough water to prevent product from sticking and burningduring the preparation process. The term “Old Fashioned” when noted on a label for“Goetta” refers to the round shape.
GOETTINGER CERVELAT:
A dry cervelat with no byproducts or binders.
GOOSE LIVER OR GOOSE LIVER SAUSAGE:At least 30 percent cooked goose liver. When pistachio nuts are added, product namemust be qualified, i.e., “pistachio nuts added.”
GORDITAS, MEAT/POULTRY:
The product must contain at least 15 percent cooked meat/poultry based on the weight of
the total product. The “species” or “kind” gorditas name (Beef Gordita, Chicken Gordita)
may stand alone. If other characterizing ingredients such as potatoes, rice, beans, etc, areincluded in the name, they must be reflected in their order of predominance, e.g., Beefand Potato Gorditas, Rice and Chicken Gorditas, as determined by the formula.
GOTEBORG:
A Swedish dry sausage made of coarsely chopped beef and sometimes pork. Mildly
seasoned with thyme. It has a somewhat salty flavor and is heavily smoked, usually inlong casings and air dried.
GOTHAER CERVELAT:
Originated in Gotha, Germany. Usually made of very lean pork finely chopped andcured.
GOULASH:A stew-like product with at least 25 percent meat or 12 percent poultry meat. Unlessdesignated “Hungarian,” generally means stew, whether veal, pork, beef, turkey, etc., areused. Product may be just meat and gravy or meat and gravy with vegetables served withor without rice, potatoes, or noodles.
GOULASH, HUNGARIAN STYLE:
The product must contain paprika and at least 25 percent meat or 12 percent poultry meat.
May not contain noodles, potatoes or dumplings.

GRADE MARKS:
Labeling of grades on species that are not officially graded, that reference US, USDA, or
enclosed within an official shield, are not permitted (e.g., “USDA Choice pork,” or “US
Prime pork” statements are not allowed because pork product is not graded). However,official grade names may be used for non-graded species products, provided they do notreference US, USDA, or are enclosed in or near an official grade shield. For example,
Prime Ham or Choice Pork Shoulder.
Grade marks for products imported from foreign countries can only use that countries
grading system. Foreign countries cannot use USDA, AMS grading terminology, i.e.,prime, choice, select on foreign product entering or processed in the U.S.
The grading term “good” on poultry is considered puffery and is acceptable.
Meat (beef, veal, and lamb) grading terms, “prime,” “choice,” “select,” may not be used
immediately preceding “kind” poultry, unless the poultry is equivalent to USDA Grade A.
For example, “Choice Turkey” or “Select Chicken” must come from Grade A birds.
Graded product labeled as “Select or Higher” “Choice or Higher” are only allowed onwholesale labeled product, not on retail. Product intended for retail can only be labeledwith one specific grade e.g., “Choice product in a Choice retail package.”
GRAVIES:The product must contain at least 25 percent meat stock or broth, or 6 percent meat.
Mono and diglycerides allowed in amount of 1 percent in gravies.
GRAVY AND BEEF:
The product must contain at least 35 percent cooked beef (beef same size lettering as
gravy). For 25 percent cooked beef (beef lettering no larger than one-half size gravy).
GRAVY AND DRESSING WITH PORK OR GRAVY AND PORK WITH DRESSING:
The product must contain at least 14 percent cooked pork.
GRAVY AND POULTRY SALISBURY STEAK:
Not more than 65 percent gravy and at least 35 percent poultry salisbury steak.
GRAVY AND SWISS STEAK:
The product must contain at least 35 percent cooked meat.
GRAVY AND YANKEE POT ROAST:
The product must contain at least 35 percent cooked beef. Beef is cooked with or without
vegetables.

GREEK SAUSAGE:
The product must contain orange peel.
GROUND BEEF:
May not contain added fat. Maximum total fat 30 percent. Cheek meat is permitted up to
25 percent and must be declared in the ingredients statement. For more than 25 percent,show as “Ground Beef and Cheek Meat,” all the same size.
Beef of skeletal origin, or from the diaphragm or esophagus (weasand) may be used in the
preparation of chopped beef, ground beef, or hamburger.

GROUND BEEF CHUCK AND ROUND:
Product to be labeled “Ground Beef Chuck” or “Ground Beef Round” must comply withthe following guidelines:
1. “Ground Beef Chuck” must be derived from all or part of the primal part of the beefcarcass commonly referred to as the “Beef Chuck,” except as provided for in 3. The
product must comply with the fat requirements of 9 CFR 319.15(a).
2. “Ground Beef Round” must be derived from all or part of the primal part of the beefcarcass commonly referred to as the “Beef Round,” except as provided for in 3. The
product must comply with the fat requirements of 9 CFR 319.15(a).
3. Generally, shank meat may be added but may not exceed the natural proportion of thebeef carcass, which is considered to average 6 percent. Higher quantities of shank meat
may be used if the shank meat remains attached during the cutting and boning of theboneless chuck or round, or if the processor can demonstrate that a higher percentage isapplicable.
See: Policy Memo 091 dated September 16, 1985
GROUND BEEF - Hamburger and Soy Products:
Combinations of ground beef or hamburger and soy products may be descriptively
labeled, e.g., “Hamburger and Textured Vegetable Protein Product” or “Ground Beef andIsolated Soy Protein Product” if the combination product is not nutritionally inferior tohamburger or ground beef. If the combination products are nutritionally inferior, they are
to be labeled as Imitation Ground Beef (or Imitation Hamburger) or Beef Patty or Beef
Patty Mix in accordance with Section 9 CFR 317.2(j)(1) and Section 9 CFR 319.15(c)respectively.
See: Policy Memo 016B dated August 18, 1994

GUM ARABIC:May be used up to 2 percent in breading and batter mixes.
GUM TRAGACANTH:
A carrier and stabilizer in liquid spice extractives not to exceed 0.1 percent in finishedproduct. Not permitted in sausage products.
GUM-Vegetable:
Spice extractive products which employ vegetable gums as emulsifiers have been
approved. The addition of vegetable gum is limited to no more than 15 percent in theseasoning blend emulsion.
GUMBO:A Creole word for okra. It is now recognized as meaning a dish or a soup thickened withokra. To qualify, the dish must have okra as an ingredient. Either the soup or the stew
standard would apply, depending on product name (“Chicken Gumbo”). Productidentified as “Creole Style Gumbo” does not contain okra, however, it must containa roux (flour, milk, or water, etc.) or gumbo file (dried powder young leaves and leafbuds of sassafras).
GYROS:
Products identified with this term must contain at least 65 percent meat and no more than
12 percent extenders and binders. Examples include gyro loaf, gyro cone, gyro portions,and gyro slices.
HALAL AND ZABIAH HALAL:
Use of the terms, “Halal and Zabiah Halal” on labeling requires certification by anappropriate third party authority.
HAM A LA KING:
Must contain at least 20 percent ham (cooked basis).
HAM AND BACON LOAF:
There is a limit of 3 percent water in this product.

HAM AND CHEESE LOAF:
Nonspecific loaf. Cheese is chopped into small cubes and combined with finely groundham.
HAM AND CHEESE SALAD:
Product must contain at least 25 percent ham (cooked basis).
See: Salads
HAM AND CHEESE SPREAD:
Product must contain at least 25 percent ham (cooked basis).
HAM AND DUMPLINGS AND SAUCE OR GRAVY:
Product must contain at least 18 percent cooked ham.
HAM, BOILED:
A fully cooked, boneless product which must be cooked in water and may be processed ina casing or can. The product may be of various shapes and may be partially cooked inboiling water.
HAMCOLA:
Not an acceptable product name; should be accompanied by true product name, i.e.,“Boneless Cooked Ham Coated with Spices.”
HAM CAPACOLLA, COOKED:
Ham that has been cured and then cooked.
HAM CHOWDER - CONDENSED:
Product must contain at least 10 percent cooked ham.
HAM-COOKED-SECTIONED AND FORMED:
The qualifying phrase “sectioned and formed” is no longer required on boneless ham
products, e.g., “ham” and “ham-water added.” The addition of small amounts of ground
ham added as a binder to such products may be used without declaration. The amount ofground ham that may be used can represent no more than 15 percent of the weight of theham ingredients at the time of formulation. Products containing more than 15 percent
ground ham trimmings must be labeled to indicate the presence of the ground ham, e.g.,

“a portion of ground ham added.” Policies regarding the required use of terminology
such as “chunked and formed” and “ground and formed” will continue.
See: Policy Memo 023 dated February 10, 1981
Policy Memo 041B dated February 15, 1991
Whole hams require a cooking temperature to differentiate the ready to eat products fromtrichinae treated products. The reason that the temperature is required is to determine thelabel requirements (e.g., safe handling) and proper serving size.
HAM CROQUETTES:
Product must contain at least 35 percent cooked ham. If chopped ham is used, theproduct name must be “Chopped Ham Croquettes.”
HAM, FRESH (or uncured):Ham that does not contain a cure must be labeled either “Fresh” or, if the ham meets therequirements of 9 CFR 319.2, “Uncured.” This also applies to cooked product, and mustbe labeled cooked product “Cooked Uncured Ham.”
HAM HALF:“Half Ham” is permitted on labels for semi- boneless ham products which during theirprocessing have had the shank muscles removed. The two halves of the finished producthave approximately an equal amount of bone. The term “No Slices Removed” has also
been deemed suitable for use with a ham item referred to as “Half Ham.”
HAM OMELET:
Product must contain at least 18 percent cooked ham.
HAM/PARMA HAM/PROSCIUTTO DI PARMA:
Ham, when labeled “Parma Ham” and/or “Prosciutto di Parma,” would have to be
produced in the region of Parma, Italy, in accordance with Italian Law, which defines thedenomination of origin, the territorial limits of production, characteristics of the product,
and the method of manufacture.
HAM, QUARTER, SEMI-BONELESS (No Slices Removed):
The product consists of a ham prepared as a “Regular Semi-Boneless, Half Ham” which
is sectioned again to result in four pieces just about equal not only in weight but also incontent of bone.

HAM ROLL SAUSAGE:
Ham trimmings and ham shank meat are permitted.
HAM SALAD:
Product must contain at least 35 percent cooked ham. Chopped ham may be used without
it appearing in the product name.
See: Salads
HAM, SCOTCH STYLE:
A cured, uncooked, boned, and rolled whole ham either tied or in a casing.
HAM, SHANKLESS:
When the term, “shankless” is used in reference to a ham, it indicates that the shank has
been removed by a cut through the joint at a right angle to the femur bone. The distal tipof the semitendinous muscle may be severed above its tendinous attachment, leaving an
extension approximately 2 inches long. The extension is considered an integral part of
the ham's body and is usually folded over the femur's end.
HAM SHORTCAKE:
Product must contain at least 25 percent cooked ham.
HAM TRIMMINGS:
Ham trimmings, to be labeled as ham, cannot contain excess shank meat. The fat content
will not exceed 35 percent. It will consist of at least 65 percent lean meat as determinedby chemical analysis.
HAM, WESTPHALIAN OR WESTPHALIAN STYLE HAM:
Ham is cut with bone in, the hip bone cut out, cured in a combination of dry and pickle
cure but not a pickle alone. It is smoked in a medium warm (no greater than 100o F.)
smokehouse until a shining red brown or chestnut color is acquired. Beechwood may be
used and will impart the characteristic Westphalian flavor. Other hard woods are also
acceptable. Juniper berries are permitted.

HANDLING STATEMENTS:
Acceptable handling statements, in addition to those required in sections 9 CFR 317.2(k)and 9 CFR 381.125, include “Keep Refrigerated - May be Frozen” or “KeepRefrigerated-Can be Frozen.”
See: Policy Memo 014 dated September 12, 1980.
HANDLING STATEMENTS ON RETORTED PRODUCTS:
Handling statements may appear on labels for shelf stable product, even though suchproduct does not have to be refrigerated or frozen, and provided the statement will
accurately reflect conditions of distribution and sale. These products are to be handled in
the plant as shelf stable items including incubation and condition-of-container
examinations. Once the product is refrigerated or frozen for shipment, distribution, anddisplay for sale it is to be handled as a refrigerated or frozen item.
See: Policy Memo 104 dated February 13, 1987
The statement “previously handled frozen for your protection, refreeze or keep
refrigerated” is now acceptable on poultry products under the usual restriction of use forsuch statements.
HEAD MEAT:
After removal of the cheeks, lips, snout, skin, and tongue from the head there remains
small pockets and areas on the skull to which muscle tissue is attached. This muscle may
be removed and used in product and declared on labeling as beef or pork as the case may
be. However, there are a few standardized products in which the regulations limit theamount of this meat that may be used and require that it be specifically declared on thelabel (e.g., chili, chili with beans, and corned beef hash).
See: Beef Cheek Meat and Beef Head Meat (use and labeling as an ingredient inmeat Food Products)
HEADCHEESE:
A jellied product consisting predominantly of pork byproducts and seasoning ingredients.
It must contain some product from the head. Extenders like cereal, soy derivatives,nonfat dry milk, etc., are not permitted ingredients of headcheese.

HEARTS:
Beef and Pork Hearts that include the heart cap are considered meat by-products definedin 9 CFR 301.2. They may not be labeled as “beef,” “pork,” etc. in an ingredients
statement. When used in a product, they must be identified by species, for example, “BeefHearts.” Hearts that include the heart cap may be considered meat only for the purpose of
calculating the meat to textured vegetable protein ratios.
HEAT AND EAT SAUSAGE:
Not the same as Brown and Serve Sausage. When the “heat and eat” term is used,product must comply with cooked sausage regulations, e.g., limitation of 10 percent
added water and not more than 3 1/2 percent binder.
HICKORY SMOKED:“Hickory flavored” ad “hickory taste” are acceptable terms on products that have beensmoked with some hickory in the sawdust. They do not need to be smoked with 100
percent hickory smoke.
HIGH FRUCTOSE CORN SYRUP (HFCS):HFCS may be used to flavor meat or poultry products in amounts sufficient for its
intended purpose, provided the following conditions are met:
1.

HFCS must contain not less than 40 percent fructose on a solids basis.

2.

HFCS must have a dextrose equivalence (D.E.) of not less than 93.

3.

HFCS must have a sweetening power greater than or equal to sugar (sucrose).

4.

HFCS must be identified on the label as High Fructose Corn Syrup in theingredients statement, curing statement, etc.

See: Policy Memo 035 dated October 27, 1981
HOLSTEIN OR HOLSTEINER:
Product is the same as FARM STYLE SAUSAGE, except that it is stuffed into wide
casings and heavily smoked, usually in long casings, and air dried. No extenders are
permitted.

HONEY CLAIM IN PRODUCT:
A honey claim may be made or implied on a product label if:
1.

The product contains at least 3 percent honey.

2.

Honey contains at least 80 percent solids, U.S. grade C or above.

3.

When other sweeteners, (sugar, dextrose, maltose, invert sugar, corn syrup solids,
and similar ingredients) are used, the quantity may not exceed one-half that of thehoney, e.g.. If 3 percent honey is used, then no more than 1 1/2 percent of allother sweeteners may be used.

4.

Product to be identified as “Honey Glaze” must contain honey to other sweeteners
at a ratio no less than 2:1. If dried honey is used, the ratio is to be no less than
1.6:1.

5.

When honey is included in a breading, a honey claim may be made regardless ofthe quantity of honey used.

HONEY CURED OR SUGAR CURED:“Honey Cured” may be shown on the labeling of a cured product if:(1)

the honey used contains at least 80 percent solids or is U.S. grade C or above;(2)

honey is the only sweetening ingredient or when other sweetening ingredients areused in combination with honey, they do not exceed one-half the amount of honeyused; and honey barbecue touch of honey(3)

honey is used in an amount sufficient to flavor and/or affect the appearance of thefinished product.

Traditionally, cured products which are labeled to indicate the presence of honey, e.g.
Honey ham, must meet the parameters prescribed herein.
“Sugar Cured” may be used on the labeling of a cured product if:(1)

the sugar used is cane sugar or beet sugar;(2)sugar is the only sweetening ingredient or when other sweetening ingredients areused in combination with sugar, they do not exceed one-half the amount of sugar
used; and(3)

sugar is used in an amount sufficient to flavor and/or affect the appearance of thefinished product.

“Honey and Sugar Cured” or “Sugar and Honey Cured” may also be used on labeling if:(1)

the honey and sugar are of the nature described above;(2)

the honey and sugar are the only sweetening agents or when other sweetening
ingredients are used in combination with the honey and sugar, they do notindividually exceed either the amount of honey or sugar used and collectively do
not exceed one-half the total amount of honey and sugar; and(3)

the honey and sugar are used in amounts sufficient to flavor and/or affect theappearance of the finished product.

See: Policy Memo 038 dated December 16, 1981
HORS D'OEUVRE (Snack):
Product must contain at least 15 percent cooked meat or 10 percent bacon (cooked basis).
True product name must be shown, e.g., “Puffed Pastry Wrapped Frank.”
HOT DOG CHILI SAUCE WITH MEAT:
Product must contain at least 6 percent meat.
HOT DOG CHILI WITH MEAT:
Product must contain at least 40 percent meat. Sausages and bologna rework not
permitted.
HUNAN STYLE SEASONED PORK:
Acceptable for pork shoulder sliced into one inch pieces and marinated in a solution ofsoy sauce, garlic, and ginger, cooked and returns to green weight. The product may be
flavored with other seasoning ingredients, e.g., star anise and coriander.
HYDROLYZED BEEF STOCK:A beef stock which has been treated with acid, alkali, or enzymes to digest the protein.
The protein molecules are broken down into amino acids, peptides, polypeptides, andpeptones. As the digestion is carried out for longer periods of time, more and more of thelarger molecules are broken down into amino acids, with free alpha-amino groups. By
analyzing these alpha-amino nitrogens one can determine the degree of hydrolysis. 100
percent hydrolysis would mean that all the nitrogen (protein) is in the form of aminoacids. 10 percent of hydrolysis would mean that only 10 percent of the nitrogen is in theform of free amino acids, while the rest is still present in polymeric form.

The label should indicate the degree of hydrolysis. This is determined from the ratio of
amino nitrogen to total nitrogen.
amino nitrogen = percent hydrolysis
total nitrogen
A product labeled 50 percent Hydrolyzed Beef Stock must, therefore, have 50 percent of
the total nitrogen present as amino nitrogen. Adding percent solids is optional. The
percent solids would not necessarily be the same percent as hydrolysis depending on the
thickness (consistency) of product.
HYDROLYZED GELATIN:
Hydrolyzed gelatin is permitted in frankfurters and similar products (9 CFR 319.180) at
levels typically used for flavorings (less than 2 percent). Hydrolyzed gelatin may
currently be used a 2 percent in 9 CFR 319.180 and like products as a flavoring. If
gelatin is used in a product, make sure it is permitted for use in the product. Hydrolyzed
gelatin is acceptable in poultry franks 9 CFR 319.180 and like products at levels not toexceed 2 percent of total formula until otherwise notified.
Hydrolyzed gelatin is recognized as a binder rather than flavoring and may be used at
levels of 2 percent or less in 9 CFR 319.180 type products.
HYDROLYZED OAT FLOUR:
Hydrolyzed oat flour is safe and may be used in non-standardized meat/poultry products
as a binder at below typical binder use levels, i.e., 3 percent. It may be used in low fat
hamburger, water, and hydrolyzed oat flour product as per Policy Memo 121.
HYDROLYZED PROTEIN:“Hydrolyzed Protein (milk, egg, soy)” is an acceptable common or usual name provided
all components are hydrolyzed. “Hydrolyzed Protein (potato, gelatin)” is an unacceptable
ingredient declaration and must be declared as “hydrolyzed potato protein and hydrolyzed
gelatin.”Salt is present in hydrolyzed protein and must appear in the sublisting of the hydrolyzed
protein if it does not appear elsewhere in the ingredients statement.
HYDROXYPROPYL METHYLCELLULOSE (HPMC):
Emulsifying agent, binder, thickener, and a stabilizer. This is accepted for its emulsifying
qualities when prepared as a solution and applied as a dip.
1.

Not more than 2 percent in solution.

2.

Not more than 4 percent weight gained in product.

3.

Not more than .08 percent hydroxypropyl methylcellulose infinished product.

4.

Must be identified in the ingredients statement for purpose.

5.

Approved on individual basis only.

ICE GLAZES WITH FLAVOR:
If an ice glaze component contributes to the flavor profile of the product, the ice glaze
coating must be counted toward the total net weight of the finished product. In addition, theproduct name must contain a descriptive designation for the coating and coating percentage
in accordance with 9 CFR 317.2(e)(2) or 381.117(h), for example, “raw chicken breast
filets with rib meat containing up to 16% of a solution of water seasonings and salt andcoated with 6.5% butter garlic seasoning.” Or, if the same solution is used for injection (orby any other method of incorporation) and for the ice glaze coating the percentages may be
combined, for example, “chicken breast filets with rib meat, containing and glazed with up
to 22.5% of a solution of water, salt, seasonings, and garlic.”
ICE-GLAZED BREADED CHICKEN NUGGETS:
If an ice glaze is applied for the purpose of setting the breading, the term “ice glazed”
needs to appear in close contiguous to the product name. The water cannot be included aspart of the net weight statement and the transmittal form should indicated this.
IMITATION FLAVORS:
Imitation beef flavor, imitation mushroom flavor, flavor base for gravies and similar
substances which enhance, fortify, or help to simulate a flavor are usually composed offood additives and, as such, are not “artificial flavors” for labeling purposes. This classof imitation flavors can be composed of such ingredients as flour, fats, oils, salt,
hydrolyzed vegetable protein, vegetable gums, thiamine hydrochloride, beta alanine,
disodium inosinate, glutamic acid, and a host of other ingredients. These flavorings mustbe identified on labels by showing each individual ingredient by its common name. Class
names, e.g., amino acids are not acceptable. Each specific amino acid must be listed.
INCIDENTAL ADDITIVES:
As defined in the Food and Drug Administration regulations (21 CFR 101.100(a)(3)),
incidental additives are substances present in foods at insignificant levels and that do notserve a technical or functional effect in that food. In determining whether a substance isan incidental additive, the following criteria may be applied:1.

Substances that are present in a food as a result of having been present in an
ingredient added to the food and have a technical or functional effect on theingredient but not on the finished food, or2.

Substances that are processing aids, defined as:a. substances added during processing but removed before the food is packaged in
its finished form, orb. substances added during processing but that are converted to constituents
normally present in the food, and do not significantly increase the amount of those
constituents naturally found in the food, orc. substances that are added to a food for their technical or functional effect in theprocessing but are present in the finished food at insignificant levels and do nothave any technical or functional effect in that food.
INGREDIENT LABELING:
1. All ingredients in FDA standardized products, e.g., Cheddar Cheese (Water, salt,
cheddar, etc.), and on standardized products, e.g., Soy sauce, Worcestershire sauce,require complete disclosure of all ingredients on the labels of meat and poultry
products.
2. Protein hydrolysates must identify the common and usual names and identify thesource from which the protein is derived, e.g., “hydrolyzed vegetable protein” would
be declared as “hydrolyzed corn protein.”
3. FDA certified color additives require the listing of the common or usual names, e.g.,
FD&C Blue No. 1, Blue 1, or Blue 1 Lake. Color additives not subject to certification
may be declared as “artificial color,” “artificial color added,” or “color added.”
Alternatively, color additives not subject to certification may be declared as “coloredwith,” or “color,” with blank space filled in with the name of thecolor additive listed in 21 CFR 73, e.g., “colored with annatto” or “caramel color.”
4. Cured meat products used as ingredients, regardless of their level of use, requirecomplete disclosure of all ingredients in the formulation of meat and poultry products.
See: FSIS Directive 7237.1, Rev. 1, “Labeling of Ingredients”
FSIS Directive 7140.1, Rev. 1, “Questions and Answers Relating to Ingredients”
INSERT LABELS FOR USE AT RETAIL STORES:
No inspection legend is permitted on insert labels.
INSPECTION LEGENDS (DUAL):
Products consisting of mixed meat and poultry ingredients shall bear either the official
meat inspection legend or poultry legend, depending on which ingredients are present in
the greater amounts. If meat or poultry ingredients exist in equal proportions, either
official legend may be used. If meat and poultry ingredients exist in exact proportions
and both appear in the product name, the official legend must reflect the ingredientappearing first in the product name.
Containers of products intended for sale to household consumers can bear only theofficial mark of inspection of the product enclosed. Containers of products intended for
distribution to other than the retail trade may bear both the official meat inspection legend
and the official poultry products inspection legend.

See: Policy Memo 075 dated August 14, 1984
INSPECTION MARK ON WING TAG:
When the inspection mark is shown on a wing tag, either the plant number or the firm's
name and address must also appear.
INTESTINES:
Intestines can be prepared as edible product and bear the mark of inspection.
IRISH STEW:
Product does not require a geographical qualifying statement nor the words, “Style,”“Type,” or “Brand.” Usually it contains lamb or mutton but beef may be used. It mustmeet the stew standard. Vegetables include onions, carrots, potatoes, and turnips.
Dumplings are often used. Beans are not acceptable in “Irish Stew.”
ISOLATED SOY PROTEIN:
This food ingredient is similar to soy protein concentrate except that additional extraction
has removed more of the non-protein fraction, thereby increasing its protein content. It isprepared by alkaline solubilization of the soy protein and then precipitation of same in anacid bath. It may be powdered, extruded, or spun into fibrils and has a protein content of
90 to 95 percent. Products of spun fibrils may be referred to as “Textured Soy Protein
Isolate,” “Isolated Soy Protein Fibers,” or “Spun Isolated Soy Protein.” The PER of
isolated soy protein is about 1.9 and indicates a poorer quality protein than that of soy
flour or soy protein concentrate (PER 2.2). When hydrated textured (structured) protein
isolate is added to meat food products, the ingredients statement should read “Hydrated
Textured (Structured) Isolated Soy Protein.”
ITALIAN SAUSAGE:
Beef and pork Italian sausage is acceptable. Tomato products and other unexpected
ingredients can be added if the product name indicates their presence. Red pepper
permitted under 9 CFR 319.145(b)(1).
See: 9 CFR 319.145
ITALIAN STYLE:
Acceptable term for products containing anise or fennel or Italian type cheese (e.g.,
Mozzarella, Parmesan, Provolone, Ricotta, Romano) or at least three of the following:basil, garlic, marjoram, olive oil, or oregano. Sausage products must meet the Italian
Sausage requirements as per Regulation 9 CFR 319.145.

ITALIAN STYLE SMOKED SAUSAGE:
This is a smoked sausage (10 percent added water) and is not a 9 CFR 319.145 (Italiansausage) product. However, the product must contain Italian style ingredients found in
the policy book under Italian style.
JAGWURST:The product is the same as yachtwurst (The Americanized name for the item). It is acooked sausage made from a fine emulsion with cubes of lean meat rather than fat (as inmortadella).
JAMAICAN STYLE:
Term may be used to identify meat and poultry food products made with allspice, garlic,
onion, red pepper, and thyme. The name of the product must be further qualified with astatement, like “with Jamaican Style Seasoning,” e.g., “Jamaican Style Chicken
Wings-with Jamaican Style Seasonings.” If the product formula contains textured soy
product, then the ration rules apply.
JAMAICAN STYLE PATTIES:
Product has at least 25 percent meat enclosed in a crust. The label must show true
product name, e.g., “Beef Turnover.” If the formula contains textured soy product, thenthe ratio rules apply.
JAMON:
Spanish word for “ham.” In the usage of Spanish-speaking people outside Spain, it hascome to mean cured pork. “Jamon di Cocinar” is cured pork for cooking as opposed toslicing. When the term “Jamon” appears before the name of a limb, it means the productis cured. With the exception of products available for sale in Puerto Rico, all Spanish
product names followed with the English translation.
Examples of acceptable product names are:Jamon de Paleta - Cured Pork Shoulder
Jamon de Pierna - Cured Pork Leg
JARDINIERE (FR):Must contain at least 50 percent cooked meat based on total product. It means “in themanner of the gardener.” The term applies to dishes made with diced garden vegetables
which have been cooked with meat. Jardiniere should be followed by a true productname, e.g., “Beef with Vegetables.”JERK OR JERK STYLE:
The terms “JERK” or “JERK STYLE” can be used to describe red meat or poultry wholemuscle, fabricated products, and other meat poultry food products that are mixed or placedin a “spicy seasoning.” The seasoning usually contains scallion, onion, thyme, allspice(pimento), hot peppers, and usually contains at least one or more of the following: nutmeg,
cinnamon, sugar, brown sugar, garlic, and rice or wine vinegar. The seasoning may be in
the form of paste, marinade, sauce, or dry seasoning mixture. The product is mixed orplaced in the spicy hot seasoning raw or the product may be grilled, cooked, or smoked.
Examples of acceptable product names are, for example, “Oven Roasted Jerk Chicken”,“Jerk Pork Sausage” or “Jerk Style Smoked Beef Sausage.”
Raw “jerk” or “jerk style” meat or poultry products with added solutions must be labeled inaccordance with 9 CFR 317.2(e)(2) or 9 CFR 381.117(h), for example, “Jerk Style Beef
containing 10% marinade of water and spicy seasoning.”
JERKY:All Jerky products must have a MPR of 0.75:1 or less; “species” or “kind” must be in thename. Products may be cured or uncured, dried, and may be smoked or unsmoked, air oroven dried. A reference to the particular type of drying method is not a labelingrequirement.
1.

“Beef Jerky” - Produced from a single piece of beef. May also be classified as“Natural Style Beef Jerky” provided this product name is accompanied by the
explanatory statement “made from solid pieces of beef” or comparable
terminology. When a “Natural” claim (not natural style) is made, the policies as
outlined in Policy Memo 055 are to be applied.

2.

“Beef Jerky Chunked and Formed” - Produced from chunks which are molded andformed and cut into strips.

3.

“Beef Jerky Ground and Formed or Chopped and Formed” - Produced as
described, molded and formed and cut into strips.

4.

Jerky products that contain over 3½ percent binders (2 percent ISP) must reflect
the binder in the product name, i.e., “Beef Soy Protein Concentrate jerky, groundand formed. Jerky products that contain binders at levels below 3½ percent
should express the binder in a qualifying statement, e.g., beef jerky - soy protein
added.

5.

“Species (or Kind) Jerky Sausage.” The word “Jerky” can appear on labels for
product in which the “species” or “kind” has been processed by chopping or
grinding and stuffed into casings under the following conditions only:a. The word “Sausage” must appear immediately contiguous to “Jerky” whenever
it is shown. “Sausage” must be in type at least one-third as high as “Jerky” in thesame color ink and on the same background. The words “stick,” “piece” etc.
cannot be used as substitutes for “sausage” in the product name. “Sausage”
means that the product has been chopped.
b. The product may be dried at any stage of the process.

JUNIOR MEAT SNACKS:
Product must conform to the sausage standards going into the jar before processing.
Limited to 3 1/2 percent extenders.
JUNIPER BERRIES:
Juniper berries and twigs are normally thrown on the fire from which dry cured hams aresmoked. Juniper berries have been approved in the curing ingredients of Westphalian
Ham.
KABOBS:
Product consists of chunks of red meat or poultry and vegetables placed on a metal orwooden skewer. “Kabob” may be included in the descriptive name, e.g., “Beef,
Mushrooms, and Onion Kabob.” A kabob may be cooked or uncooked, but the label
must clearly indicate this. This product may contain but does not require vegetables.
KALBELWURST:
Product is similar to Bockwurst with no limit on water or milk.
KATRIFITAS:
A coined word used to describe a type of empanadillas. The product consists of doughcontaining yucca made to resemble a meat turnover and has a special meat filling. The
product must contain at least 25 percent raw meat (beef) in total formulation. Label must
include a true product name in conjunction with “Katrifitas,” e.g., “Katrifitas, Beef
Turnover made with Yucca Shell,” or similar wording.
KELCO-GEL:
A thickening agent used in sauces. It contains sodium alginate, calcium carbonate, anddisodium phosphate. The amount of disodium phosphate in the finished product isapproximately 0.099 percent. Its use should be judged on an individual basis.

KIDNEYS FROM ENZYME INJECTED BEEF:
Product may be exported to other countries. They must be labeled “Beef Kidneys,
Tendered with Papain - For Export Only.”
KIELBASA:
A sausage that is cured, cooked, and usually smoked. Kolbassy is Czechoslovakian
spelling; other variations include Kielbassy, Kolbasa and Kolbase. Kielbasa is madefrom coarsely ground pork or coarsely ground pork with added beef or mutton.
“Hungarian Style Kolbase” is finely ground product, seasoned and stuffed into casings.
The 70/30 rule can be used, however, pork must always be the predominant meat
ingredient. “Beef Kielbasa” is prepared with only beef as the meat ingredient.
Byproducts are not permitted ingredients in these sausages.
An uncured (fresh), uncooked variety, with no more than 3 percent water exists. “Fresh”
shall be used in the name when the product is uncured. When fresh Kielbasa is cooked or
smoked, then cooked or smoked is required in the product name. The requirements of
Policy Memo 110 apply when these perishable, cooked, uncured products are packaged inhermetically sealed containers.
KIPPERED BEEF:
A cured dry product similar to beef jerky but not as dry. MPR of 2.03:1 is applied to
product.
KISKA; Kisba, Kishka, or Stuffed Derma.
Ingredients statement is part of the product name. A meat food product prepared two
ways:
1.

Prepared with meat byproducts, including beef blood, pork snouts, pork livers,
pork cheeks, etc. Packaged in fully labeled retail size packages or individually
banded. When beef blood is used, it must be shown as part of product name.

2.

Prepared with more than 30 percent animal fat, mixed with farinaceous(consisting of or made of flour or meal) materials containing no other meat
byproducts and ordinarily stuffed into beef casings and cooked. Productcontaining 30 percent or less fat is not considered amenable to the Federal Meat
Inspection Act.

KNISHES:
Product must contain at least 15 percent cooked meat or poultry or 10 percent bacon(cooked basis). Same as snack standard. The type of meat or poultry should be identified
in a true product name, e.g., “Chicken Knishes.”
KONJAC FLOUR:
Food ingredient that provides the effects of thickening, gelling, texturizing, and waterbinding, e.g.,”binder,” similar to that of starch vegetable flours, such as potato flour.
Konjac flour can be used in meat and poultry products in which starch vegetable flours
are permitted, e.g., 3.5 percent in cooked sausage products such as frankfurters andbologna.
KOSHER:Use of the term, “Kosher” on labeling requires certifications by an appropriate third party
authority.
KOSHER (Product Containers):
Containers must be labeled “Kosher tags attached” when used for hearts, livers, and otherproducts or tissues with attached metal tags indicating kosher inspection.
KRAKOW:
Acceptable name for a cooked sausage similar to “Berliner.”
KREPLACH:
Product must contain at least 20 percent meat. The type of kreplach should be identified
in a true product name, e.g., “Beef Kreplach.”
KUBBEE:
Other acceptable names are: Kubbe, Kibbe, Kabeda, Kilin, Kibbes, Kibby, Kabbo, orKabe.” A product popular in Syria and Lebanon. It must contain at least 25 percent meatbased on total formulation; it must contain soaked cracked wheat and show the true
product name, e.g., “Fried Cracked Wheat and Beef Balls,” “Baked Stuffed Wheat andBeef Patty.” Products may be shaped like a hamburger and fried or shaped into balls andfried.

KUEMMELWURST:
An acceptable name. The product is the same as Carawaywurst and is a cooked sausageof the ring variety, with whole caraway seeds. Usual ingredients are beef, pork, salt,
caraway, flavorings, and cure.
KURMA:
Product must contain at least 50 percent meat or at least 35 percent poultry meat.
LABELING, CHECK-OFF BLOCKS:
The use of check-off blocks on immediate containers for identifying products that lookalike but are different in composition is not permitted.
Examples of product that may look alike but are different in composition are as follows:

Ground Beef and Beef Patty Mix

Partially Defatted Chopped Beef and Partially Defatted Beef Fatty TissueFrankfurters and Frankfurters with Variety Meats

Finely Ground Chicken and Finely Ground Chicken Meat

Comminuted Chicken and Comminuted Chicken With Kidney and Sex Glands
RemovedHowever, exceptions to this policy may be granted. Exceptions would require that theestablishment operators develop a procedure which the assigned inspector can readily
monitor to ensure correct labeling. Such procedures, accompanied by written commentsfrom the assigned inspector and where possible, the circuit supervisor, must be forwarded
to the area supervisor for review and approval.
Approved procedures must be attached to the label records accompanying new or
modified labels submitted for approval.
See: Policy Memo 083A dated May 12, 1988
LABELING FOR SUBSTITUTE PRODUCTS:
If a product fails to comply with a standard only because the meat or poultry content islower than required and the product has generic identity as a nonmeat product (e.g., pizza,stew, pies), then the product may be designated by the nonmeat terminology in thestandardized name (e.g., “PIZZA,” “STEW,” “PIE”), provided the meat/poultry content
of the product is conspicuously disclosed contiguous to the product name along with astatement of the amount of meat/poultry in the standardized product. (For example,
PIZZA (contains 5 percent sausage; SAUSAGE PIZZA contains 12 percent sausage.)
Such product may not be nutritionally inferior to the standardized product it resembles.
For this purpose, nutritional inferiority is defined, consistent with the requirement of 21
CFR 101.3(e)(4), as any reduction in the content of an essential nutrient that is present at
2 percent or more of the U.S. RDA per serving of protein or any of the vitamins or
minerals for which U.S. RDAs are established. A quality control procedure must be
approved for such products by the Processed Products Inspection Division before thelabel can be used.
If a product is nutritionally inferior to the standardized product it resembles, it must belabeled “imitation” in accordance with 9 CFR 317.2(j) and 9 CFR 381.1(b).
See: Policy Memo 069 dated March 23, 1984
LABELING OF PRODUCTS WITH GROUND OR EMULSIFIED TRIMMINGS:
The addition of small amounts of ground or emulsified ham trimmings, beef trimmings,
or poultry trimmings to these products may be used without declaration. However, if
poultry skin is being used to produce poultry trimmings, it may not exceed natural
proportions as prescribed in 9 CFR 381.117 and 381.118 of the Poultry Products
Inspection Regulations. The amount of ground or emulsified trimmings that may be used
can represent no more than 15 percent of the fresh or green weight of the ham, beef, orpoultry block at the time of formulation (e.g., 85 lbs. intact muscle and 15 lbs. of
trimmings). These trimmings may be from a different process, however, they must bederived from like cuts or parts, e.g., emulsified round trimmings injected into productcalled "Boneless Roast Beef Round," emulsified breast meat trimmings injected into
product called "Boneless Roasted Turkey Breast," or emulsified chuck trimmings injected
into product called "Cooked Roast Beef" derived from the beef chuck. The information
pertaining to the source of trimmings and cut of product being used must be indicated in
the product formulation on label submittals. Emulsified trimmings consist of suspending
ground trimmings in a curing solution or other solutions (i.e., that impart flavor) throughthe use of a mechanical emulsifier, then injecting the liquid suspension directly into thewhole muscle portion of the hams, beef roasts, or poultry products. The emulsified
suspension must be used during the same day of production. Furthermore, a written
proposal outlining processing procedures for injecting the suspensions of ham, beef, orpoultry trimmings into the boneless product must be submitted by establishments,
through appropriate inspection channels, to the Processed Products Inspection Division,
Science and Technology, for review and approval. Such approval is a prerequisite
for label use. Products containing more than 15 percent ground trimmings or emulsified
trimmings must be labeled to indicate the presence of the ground ham, beef or poultry
trimmings added or emulsified ham, beef or poultry trimmings being injected, e.g., "A
Portion of Ground Ham Added," "Emulsified Beef Added," "Ground Poultry Trimmings

Added," or "Emulsified Beef Trimmings Added." Policies regarding the required use ofterminology such as "chunked and formed" and "ground and formed" will continue.
See: Policy Memo 041B dated February 15, 1991
LABELING OF MODIFIED BREAKFAST SAUSAGE, COOKED SAUSAGE, AND
FERMENTED SAUSAGE PRODUCTS IDENTIFIED BY A NUTRIENT CONTENT
CLAIM:
Modified breakfast sausage, cooked sausage, and fermented sausage products aresubstitute versions of the standardized or traditional products that have been formulated
and processed to reduce the fat contents to qualify for use of nutrient content claims, but
do not comply with the standard of identity or composition as described in the meat andpoultry regulations or the Standards and Labeling Policy Book (Policy Book) because of
the use of ingredients used for fat replacement which are precluded or restricted by thesestandards. The deviation from the standard or the traditional, i.e., “regular product,” isconveyed by associating an expressed nutrient content claim for the appropriate reduction
in fat content and the standardized or traditional product name, e.g., “Reduced Fat
Frankfurter” or “Low Fat Pepperoni.” The nutrient content claims that may be used arethose related to a reduction in fat contents that are identified in the regulations for meatproducts in 9 CFR Part 317 and for poultry products in 9 CFR Part 381.
Maintaining Product Integrity: The following guidelines must be applied to assure that themodified versions of the subject meat and poultry sausage products do not violate theintegrity of the standardized or traditional product for which they purport to be
substitutes: (1) the product must be similar in shape, flavor, consistency, and generalappearance to the product as prepared according to the regulatory or traditional standard,(2) the meat or poultry used to formulate the modified product must come from the sameanatomical location when the standardized term is related to an anatomical region on an
animal, e.g., “ham” is expected to be from the hind leg of the hog and cured; thus, “leansmoked ham sausage” would be comprised of meat from the hind leg of a hog that has
been smoked and cured, (3) the modified sausage product must result from the sameprocessing procedures as those specified for the subject sausage products described byregulatory or Policy Book standards, (4) there must not be deviations from product safety
criteria (e.g., salt content, curing agents, pH, water activity and/or moisture/protein ratio)that are provided in the regulatory or Policy Book standards for sausages, and (5) the
modified product must achieve the appropriate reduction in fat content to be eligible touse a nutrient content claim in conjunction with the standardized or traditional product
name.
Performance Characteristics: In producing modified, substitute versions of sausages, thedeviations from ingredient provisions of the regulatory and Policy Book standards shouldbe the minimum necessary to qualify for the nutrient content claim while maintaining theperformance characteristics similar to the standardized or traditional product, i.e., similar
preparation, cooking, and handling characteristics. If a modified version of thestandardized or traditional sausage does not perform in substantially the same way as thestandardized or traditional item, the label must include a prominent statement informing

the consumer of such differences. For example, a “low fat frankfurter” that essentiallyhas all of the characteristics of a frankfurter, but cannot be grilled, would indicate “notrecommended for grilling.” A “reduced fat pepperoni” that displays essentially all thecharacteristics of pepperoni, but cannot be cooked, would, for example, indicate “notrecommended for cooking” or “do not cook.”
Safe and Suitable Ingredients: A modified, substitute sausage product must be formulatedwith approved safe and suitable ingredients, e.g., those identified in 9 CFR 424.21, andthose determined to be safe and suitable by the Food Standards and Ingredients Branch,
Product Assessment Division. Such ingredients are to be used at the lowest level
necessary to achieve the intended effect of reducing fat as compared to the standardized
or traditional product. Safe and suitable ingredients are those used to replace fat, improvetexture, and prevent syneresis.
An ingredient or component of an ingredient that is specifically required by the regulatory
or Policy Book standard for characterizing purposes, e.g., cheese in a cheesefurter, fresh
livers in liver sausage, cured ham in a ham sausage, and fennel or anise in an Italiansausage, shall be present in the required amount, if applicable, or otherwise in asignificant amount to provide a characterizing identity to the product. Moreover, aningredient or component of an ingredient that is not permitted by regulations for use in
any meat or poultry sausage product, e.g., sodium benzoate, shall not be added to amodified, substitute product.
Product Identity: The name of the modified version of the standardized or traditional
product that complies with all parts of the policy prescribed herein is the appropriate
expressed nutrient content claim for the meat and/or poultry product with a reduction in
fat content and the applicable standardized or traditional term, e.g., “Lean Sausage,” “97
percent Fat-Free (or “Low Fat”) Kielbasa,” “Low-Fat Frankfurter Made with Beef, Pork
and Turkey,” “Reduced Fat Pepperoni,” “Extra Lean Turkey Italian Sausage,” and “LiteGenoa Salami.” The size and style of type must conform to the nutrition labeling
regulations.
Ingredients Statement: To assist the consumer in differentiating between the standardized
or traditional sausage product and the modified, substitute version, ingredients that are
not provided for by regulatory or Policy Book standards, or used in excess of theallowable levels specified, must be appropriately identified with an asterisk in theingredients statement. The statement(s) defining the asterisk(s), e.g., “*Ingredient(s) not
in regular“(fill in name of the standardized or traditional product), or“*Ingredients(s) in excess of amount permitted in regular“(fill in name of thestandardized or traditional product), or both as appropriate, must be legible andconspicuous, and shall immediately follow the ingredients statement in the same size andstyle of type.
See: Policy Memo 123 dated January 20, 1995

LABELING OF MEAT AND POULTRY STICK ITEMS:
Stick items such as beef jerky, pepperoni sticks, and beef sticks must be labeled (i.e.,
contain the required label features as outlined in 9 CFR 317 and 9 CFR 381, Subpart N)
according to the following guidelines:
1. If sold in fully labeled bulk containers, i.e., canisters, caddies, or similar containers,
stick items do not have to be fully labeled unless they are individually wrapped. This
type of container cannot be reused.
2. If sold in bulk containers, i.e., canisters, caddies, or similar containers that are notfully labeled, stick items must be fully labeled. Bulk containers such as these may
only be refilled with fully labeled product.
3. If sold in small, fully labeled cartons, boxes, or similar containers (e.g., 3 oz., net
weight) that are only intended for retail sale intact, stick items may be individuallywrapped and unlabeled.
See: Policy Memo 111 dated June 6, 1988
LABELING OF MODIFIED SUBSTITUTE VERSIONS OF FRESH
SAUSAGE, HAMBURGER OR GROUND BEEF PRODUCTS:(SPECIES)

This policy allows modified versions of fresh (species) sausages, ground beef, or
hamburger to contain non-meat or poultry, “fat-replacing ingredients” (e.g., binders suchas carrageenan, modified food starch) and to be identified by certain nutrient content
claims in accordance with nutrition labeling regulations effective on August 8, 1994, in
conjunction with descriptive labeling, e.g., “Lean Pork Sausage with a X percent Solutionof ...,” or “Low Fat Ground Beef, Water, and Carrageenan Product.”This policy allows for the use of terms defined in regulations, e.g., “Lean,” “Reduced
Fat,” “Low Fat,” etc., to be used to describe fresh (species) sausage, ground beef, or
hamburger products with a reduction in fat content resulting from the use of added
ingredients (i.e., “fat replacers” such as carrageenan and isolated soy protein). These
products must meet the criteria for use of the nutrient content claim associated with thefat reduction. The nutrient content claim may be used in conjunction with thestandardized name provided the consumer is informed of the actual components of the
product through labeling, i.e., descriptive product name, ingredients statement, andNutrition Facts.
Meat products, including those that meet the criteria established for claims, such as“Lean,” “Low Fat,” “Lower Fat,” “Reduced Fat,” etc., that combine fresh (species)sausage, ground beef, or hamburger, and other safe and suitable ingredients, for the
principal purpose of replacing fat, may be descriptively labeled. Examples of suchproducts are “Lean Ground Beef, Water, and Carrageenan Product,” “Low Fat Ground
Beef With a X percent Solution of ...,” “Lean Beef Sausage, Water, and Carrageenan

Product,” or “Reduced Fat Pork Sausage, Water, and Binders Product,” provided
conditions prescribed in the regulations, viz., 9 CFR 317, for use of the nutrient content
claim are satisfied. In contrast, modified versions of fresh (species) sausage, ground beefor hamburger product containing added ingredients that do not qualify for use of anutrient content claim prescribed in the nutrition labeling regulations must be labeled as
Imitation Pork Sausage, Imitation Beef Sausage, Imitation Ground Beef, Imitation
Hamburger, Beef Patty or Beef Patty Mix in accordance with 9 CFR Section 317.2(j)(1)and Sections 9 CFR 319.141 (Fresh pork sausage), 319.142 (Fresh beef sausage), and319.15 (Miscellaneous beef products), respectively.
Descriptively labeled, modified, substitute versions of fresh (species) sausage, groundbeef, or hamburger product with a reduction in fat content must comply with thefollowing guidelines:
1. The descriptive name of a modified, substitute product with a reduction in fat content
is the applicable nutrient content claim used in conjunction with the appropriate
standardized name and fat-replacing ingredients, e.g., “Low Fat Ground Beef, Water
and Carrageenan Product,” or “Lean Pork Sausage with an X percent Solution of
Water, Modified Food Starch, Spices, and Salt.” Words in the descriptive name may
be of a different size, style, color, or type but, in all cases, the words must be
prominent, conspicuous, and legible. Moreover, no word in the descriptive nameshould be printed in letters that are less than one-third the size of the largest letterused in any other word in the descriptive name. The solution statement, when used, isconsidered to be part of the descriptive product name and must comply withdescriptive name sizing requirements.
2. Fat-replacing ingredients (e.g., binders and water) and fat in the finished product may
not exceed 30 percent of the product as formulated for the modified, substitute groundbeef, hamburger, or fresh beef sausage product, and no more than 40 percent of the
product formulation for the substitute fresh pork sausage. The fat content must be inaccordance with requirements for use of the applicable nutrient content claim.
3. The product includes mandatory nutrition labeling prescribed in the meat inspection
regulations, viz., 9 CFR 317.
4. The product is formulated with approved safe and suitable ingredients, e.g., those
identified in 9 CFR 424.21(c)(4), and which are determined to be safe and suitable by
the Labeling and Consumer Protection Staff, that are used at the lowest level
necessary to achieve the intended effect as a fat-replacing ingredient (i.e., binder).
See: Policy Memo 121B dated January 20, 1995
LABELING OF PRODUCT NAMES, FANCIFUL NAMES, WORD SIZE:
Words in product names or fanciful names may be a different size, style, color, or type,but in all cases, the words must be prominent, conspicuous, and legible. Moreover, noword in a product name, i.e., a common or usual name, a standardized name, or adescriptive name should be printed in letters that are less than one-third the size of thelargest letter used in any other words of the product name. The same guidelines apply toletters of words in fanciful names that may accompany the product name.
For example, for a product labeled Chili Mac--Beans, Macaroni and Beef in Sauce, “ChiliMac” is the fanciful name and “Beans, Macaroni and Beef in Sauce” is the product name.
No letter in “Chili Mac” may be smaller than one-third the size of the largest letter in“Chili Mac.” Similarly, no letter in the descriptive name may be smaller than one-third
the size of the largest letter in the descriptive name. This policy is not intended to address
the relative size of words in fanciful names versus product names. The size of words inqualifying statements, e.g., “Water Added,” “Contains up to ...,” “Smoke Flavoring
Added,” etc., are not affected by this policy memo.
See: Policy Memo 087A dated September 16, 1985
LABELING OF PRODUCTS CONTAINING MEAT WITH ADDED SOLUTIONS OR
OTHER NONMEAT INGREDIENTS IN SECONDARY PRODUCTS:
In those situations where meat containing an added solution or other nonmeat ingredients,for example, Ham-Water Added, Cooked Corned Beef and Water Products, Uncooked
Beef-Containing up to 10% of a solution of water, salt, and sodium phosphate, are used insecondary products in sufficient quantities to meet the minimum meat requirement without
including the added solution, or nonmeat ingredients, the product name need not include
any reference to the added solution or nonmeat ingredients; for example, Corned Beef andCabbage would be an acceptable name for a product if the corned beef portion of the corned
beef and water product was present in a sufficient quantity to satisfy the 25 percent cooked
corned beef requirement. The ingredients statement, however, must include nomenclature
as required by the regulations or policy (see also 9 CFR 317.2(e)(2) and 084A (Cooked Red
Meat Products Containing Added Substances)). In this example, the ingredients statement
would list “Cooked Corned Beef and Water Product-X percent of added ingredients are . . .
.”For products in which the added solution ingredient as a whole is used to meet theminimum meat requirement, the product name must contain The appropriate nomenclature(i.e., descriptive designation for raw read meat products or containing statement for cooked
red meat products above green weight) for the added solution component, for example, aproduct made with cooked beef with solution above green weight named “Beef (containing
up to 10% of a flavoring solution) Burgundy”. The ingredients statement must also include
the same nomenclature for the added solution meat ingredient.
See: Policy Memo 102 dated January 6, 1987 (The Labeling of Products Containing Meatwith Added Solutions or Other Nonmeat Ingredients in Secondary Products)
LABELING OFCOMPONENTS:

PRODUCTS

WHICH

INCLUDE

PACKETSOF

OTHER

Wording indicating that the product contains, in addition to the meat or poultry product,another component, e.g., a gravy, sauce, or seasoning packet must appear in conjunction
with the name of the product in such a manner that it is obvious to the purchaser that heor she is also purchasing that packet along with the meat and/or poultry product. The
wording must be shown in print no smaller than one-third the size of the largest letter inthe rest of the product name, of such color that will insure it not being overlooked at pointof purchase, and positioned contiguous to the rest of the product name, so as not to appear
in whole or part on any panel except the main display panel. The net weight individualcomponents may be shown but are not required.
See: Policy Memo 099 dated September 2, 1986
LABELING OF SAFE THAWING INSTRUCTIONS ON CONSUMER PACKAGES:
Thawing instructions which appear on the label of a frozen meat or poultry product mustbe given in accordance with FSIS' recommendations for safe thawing procedures. These
procedures are as follows:1.

Thawing product in the refrigerator.

2.

Thawing product in cold water, changing water every 30 minutes until product isthawed.

3.

Thawing product in a microwave oven for less than 2 hours. Cook immediately.

Upon request, alternative thawing procedures may be considered. However, scientificevidence which thoroughly establishes the safety of an alternative thawing proceduremust be presented with the procedure when it is submitted for review.
See: Policy Memo 119 dated September 28, 1989
LABELING PROMINENCE GUIDELINES FOR CURED, COOKED PRODUCTS WITH
ADDED SUBSTANCES THAT DO NOT RETURN TO GREEN WEIGHT:
The cured, cooked products covered by sections 9 CFR 319.100 (“corned beef”), 319.101(“corned beef brisket”), 319.102 (“corned beef round and other corned beef cuts”), and319.104(a) (“cured pork products” under PFF) of the Federal meat inspection regulations;and by Policy Memos 057A (“Labeling Turkey Ham Products Containing Added Water”)
and 084A (“Cooked Corned Beef Products and Cured Pork Products with Added
Substances”), whose weights after cooking exceed the weight of the fresh uncured article,
shall bear the product name and qualifying statements on the principal display panel using
the following guidelines:(1)

The product name and the qualifying statements must be prominent andconspicuous.

(2)

The label will bear the product name on the principal display panel in lettering notless than one-third the size of the largest letter in terms commonly associated withthe product name, e.g., cooked, boneless, chopped, pressed, smoked, or words
which could be a part of the product name, e.g., steak, butt portion, shank portion.
(3)

The product name will be judged prominent if the lettering is of the same styleand color, and on the same color background as that which is used for the terms
commonly associated with the product name or words which could be a part of the
product name (see guidelines (2)). If other styles, colors, and/or backgrounds areused, the prominence must be judged equal to those terms and words which could
be associated with or part of the product name.

(4)

The product name must be distinct and separate from otherlabel
information.
Thus, the product name should not be part of or embedded in qualifying phrases
or descriptions that include a list of added solution ingredients.
Examples of acceptable terminology are “Corned Beef and Water Product” and“Cured Pork and X percent of a Solution.”(5)

The label for the products covered by this policy memo must also bear qualifying
statements that conform to established policies on the size of the lettering in thesestatements in relation to product name (as outlined in Policy Memo 087A, FSIS
Directive 7110.2, and Policy Memo 057A).
See: Policy Memo 109 dated October 8, 1987

LABELING REQUIREMENTS FOR PUMP-CURED BACON PRODUCTS TREATED
WITH D- OR D1-ALPHA-TOCOPHEROL IN SURFACE APPLICATIONS:
Pump-cured bacon treated on the surface with d- or d1-alpha-tocopherol must be labeledwith a product name qualifier which identifies the substances involved and the method of
application. The qualifier must identify both the carrier and active substance in theirorder of predominance. The specific names, d- or d1-alpha-tocopherol, or the term,
Vitamin E, may be used in the name qualifier. Examples of acceptable name qualifiers
are “Sprayed with a solution of vegetable oil and Vitamin E” or “Dipped in a solution ofcorn oil and d-alpha-tocopherol.” The name qualifier must be contiguous to the productname and printed in a style as prominent as the product name. The type used for thestatement must be at least one-fourth the size of the most prominent letter in the productname, except that the ingredients of the mixture may be in print not less than one-eighth
the size of the most prominent letter in the product name. The specific name of theingredients, d-alpha-tocopherol or dl-alpha-tocopherol, and of the carrier must be listed assuch in the ingredients statement or curing statement, as required by 9 CFR 317.2(f)(1).
See: Policy Memo 105 dated April 13, 1987
LAMB CURRY:
Product must contain at least 50 percent fresh meat.

LANDJAEGER CERVELAT:A semi-dry sausage that originated in Switzerland. It is about the size of a large
frankfurter but pressed flat, smoked and dried giving it a black appearance.
LARD CONTINUOUS PROCESS:
This nomenclature identifies the commodity produced from clean and sound edible
tissues of swine by a low-temperature separation process in which the oil is separated
from the fatty tissue by means of a combination of heat and centrifugal force. Labelingrecords containing the above designation should identify in detail the process andequipment used in producing the commodity.
LARD - CURED PORK TISSUE USE:
Cured pork trimmings may be rendered to produce lard manufactured in compliance withthe lard and leaf lard standard. Rendered bacon is not acceptable in lard.
See: Policy Memo 052 dated September 15, 1982
LARD REFINED:This term is applied to open-kettle rendered, prime steam, or dry-rendered lard put
through a filter press, with or without bleaching agent.
LASAGNA:
Sauce is an expected ingredient of lasagna products and its declaration in the productname is optional. Cheese Lasagna with meat: 12 percent meat
Lasagna with Meat and Sauce: 12 percent meat
Lasagna with Meat Sauce: 6 percent meat in total productLasagna with Poultry: 8 percent poultry meat
Lasagna with Tomato Sauce, Cheese, and Pepperoni: 8 percent pepperoni
Meat Lasagna: 12 percent meat
Poultry Lasagna: 8 percent poultry meat

LAU - LAU:
Product must contain at least 25 percent meat. A Hawaiian dish made with pork and fish,
wrapped in taro leaves. Label must have a true product name, e.g., “Pork and Fish
Stuffed Taro Leaves.”
LEBANON BOLOGNA:
A coarse ground, fermented, semi-dry sausage. If the product has a MPR of 3.1:1 or lessand a ph of 5.0 or less, no refrigeration is required. It is made with beef. No extenders orhearts are permitted in the product. This is not a 9 CFR 319.180 product.
LEGENDS:
Products consisting of mixed meat and poultry ingredients shall bear either the official
meat inspection legend or poultry legend, depending on which ingredients are present in
the greater amounts. If meat or poultry ingredients exist in equal proportions, either
official legend may be used. If meat and poultry ingredients exist in exact proportions
and both appear in the product name, the official legend must reflect the ingredientappearing first in the product name.
LENTIL SOUP WITH BACON - German Style:Acceptable name for a lentil soup containing only bacon. The bacon requirement is 4.0
percent for condensed and 2.0 percent for ready to eat.
LEONA:
An acceptable name. A coarse ground cooked sausage.
LIMA BEANS WITH HAM OR BACON IN SAUCE:
Product must contain at least 12 percent ham or bacon.
See: 9 CFR 319.310
LINGUICA:A Portuguese type sausage containing pork and excluding other meat and meat
byproducts. Usually contains nonfat dry milk and condiments, e.g., vinegar, cinnamon,
cumin seed, garlic, red pepper, salt, and sugar. Paprika and cures are acceptable in thisproduct.
See: Policy Memo 015A dated June 22, 1981

LINKS:This designation falls into four categories:
1.

“Links” without further qualification refers to an all pork fresh sausage in links.

2.

“Links Sausage” can be used to designate any sausage type formulation usually
cured and smoked in links, except for those formulations containing poultry. (See
Policy Memo 030A.)

3.

“Links cereal and nonfat dry milk added” usually formulated with meat and meat
byproducts cured and smoked, and approved with the understanding each link isbanded with an approved band label.

4.

“Links, A pork and textured vegetable protein product” followed immediately by
the ingredients statement is acceptable. “Links,” “Top's Links,” “Joe's Links” arecoined names and must be followed immediately by true product name.

LITTLE SMOKIES:
A smoked small variety sausage link made with beef and pork.
LIVER AND ONIONS:
Product must contain at least 45 percent liver.
LIVER, CHOPPED:
Product must contain at least 50 percent liver.
LIVER, ONIONS AND EGGS:
Product must contain at least 40 percent liver.
LIVER PRODUCTS:
The product name does not have to include the species for multi-ingredient liver products,
such as chopped liver, liver pate, and pureed liver. However, the species must be
identified in the ingredients statement. For single ingredient liver products, such as sliced
beef liver, the species must be identified in the product name. “Kind” liver must always
be identified.
Products with liver in the name (except for products listed) must contain a minimum of
30 percent liver.

LIVER SPREAD (STREICH LEBERWURST):The product name “Liver Spread (Stretch Leberwurst)” is acceptable. Product name must
contain at least 30 percent liver in total formulation.
LIVERWURST OR “PATE DE FOIE - STYLE LIVERWURST”:
Product must meet liver sausage requirements. (See Regulation 9 CFR 319.182)
LOAF:
A “Loaf” (other than meat loaf) consists of meat in combination with any of a wide range
of nonmeat ingredients. These products are not identified with the term “MeatLoaf,””Beef Loaf,” or the like but with designations, e.g., “Olive Loaf,” “Pickle andPimiento Loaf,” “Honey Loaf,” “Luxury Loaf,” and others that are descriptive.
LOAF, CANNED, PERISHABLE:
Canned perishable products in the loaf category must:
1. Meet the perishable requirements. (See 9 CFR 317.2(k).)
2. Show a brine concentration of not less than 3.5 percent in finished product. Showa brine concentration of not less than 6.0 percent when the products containcereal, starch, or other extenders.
3. Be cooked to a minimum internal temperature of at least than 150o F.
4. When extenders are added the product name must be qualified, e.g., “(Name ofextender) added.”
LOLA AND LOLITA (IT):Dry sausage products of Italian origin. Consists of mildly seasoned pork and contains
garlic. Lolita comes in 14 oz. links, while Lola comes in 2 1/2 lb. links.
LONDON BROIL:
Name can only be applied to a cooked product. Products including the expression“London Broil” on labels must be prepared with beef flank steak. Uncooked productmust be labeled to indicate this, e.g., “Beef Flank Steak for London Broil.” If preparedfrom another cut, the identity of that cut must accompany the term “London Broil,” e.g.,“Sirloin Tip London Broil.”LONG ISLAND STYLE OR TYPE:
Not acceptable for poultry products.
LONGANIZA:
Longaniza is a fresh sausage product. If it is prepared otherwise, the product name must
indicate its nature, e.g., “Cured Longaniza.” Paprika is an acceptable ingredient because
it is expected.
LONGANIZA AND PUERTO RICAN STYLE LONGANIZA:
Longaniza is an acceptable name for Puerto Rican sausage made from pork which may
contain beef but does not contain annatto. Added fat is not permitted.
Puerto Rican Style Longaniza is acceptable labeling for sausage made from pork which
may contain beef and does contain annatto. Added fat is not permitted, although up to 3
percent lard may be used as a carrier for annatto. When annatto is used, it should be
included in the ingredients statement as “annatto” in accordance with Section 9 CFR
317.2(j)(5) of the meat inspection regulations.
See: Policy Memo 021 dated February 9, 1981
LOUKANIKA:
An acceptable name for cooked fresh Greek sausage. It is usually made with lamb andpork, oranges, allspice, whole pepper, and salt.
LUMPIA or LOOMPYA:A Philippine style or Filipino style egg roll. There are no special ingredient requirements;
it refers to a shape of the egg roll. Lumpia or Loompya are generally longer and thinnerthan traditional egg rolls.
LUNCHEON MEAT:
1.

“Luncheon Meat” cannot contain livers, kidneys, blood, detached skin, partiallydefatted pork or beef tissue, or stomachs.

2.

On the label the meat components of “Luncheon Meat” are identified in theingredients statement as “beef,” “pork,” “beef tongue meat,” “pork tongue meat,”“beef heart meat,” and “pork heart meat.”3.

In the ingredients statement “Beef” and “Pork” means lean meat with overlying
fat and the portions of sinew, nerve, and the blood vessels which normallyaccompany muscle tissue and which are not separated in the process of dressing

but not including bone and skin. Up to 10 percent of the meat portion of theformula can consist of cured and smoked meat trimmings which does not require
special declaration in the ingredients statement except included under “pork” and“beef.”
4.

Heart or heart muscle, tongues, or tongue meat and cheek meat can be included in“Luncheon Meat” under the following restrictions:a.

Hearts or heart meat or tongues or tongue meat must be declaredindividually by species in the ingredients statement on the label.

b.

No restriction on the percentage limits of hearts, heart meats, tongues, andtongue meats in the formulation.

c.

The terms “heart meat” and “tongue meat” refer to the muscle tissue
remaining after heart caps, glands, nodes, connective tissue, etc. aretrimmed away.

5.

Water added to “Luncheon Meat” during manufacture cannot exceed 3 percent by
weight of the total ingredients, this is controlled by weighing ingredients and notby analysis. Care must be used to see that water is not added indirectly throughthe use of undrained hearts and tongues.

6.

The only ingredients permitted in “Luncheon Meat” are curing ingredients,
sweetening agents, spices, and flavoring. All of these substances must be declaredin the ingredients statement by name, except the various “flavorings” and “spices”
which need not be named individually. “Spices” refer to natural spices and not to
extracts.

LYONER WURST:
A cooked, smoked, and finely ground sausage originating in Germany. It is usually madewith beef, pork, (no chicken) flavoring, cure, and contains green peppercorns.
LYONS SAUSAGE (FR):A dry sausage made exclusively of pork (four parts finely chopped lean and one or twoparts small diced fat) with spices and garlic which is stuffed into large casings, cured andair-dried.
MACARONI AND BEEF IN SAUCE:
Product must contain at least 12 percent beef.

MACARONI AND CHEESE WITH HAM:
Product must contain at least 12 percent cooked ham.
MACARONI SALAD WITH (Meat or Poultry):
Product must contain at least 12 percent cooked meat or poultry meat.
MADE WITH … QUALIFIERS:
Need only mention the species or kind in the statement even when only a byproduct of thespecific species or kind is used, e.g., pork, chicken and beef hearts in a sausage would
carry a qualifier “made with pork, chicken and beef.”
MADE WITH 100 percent REAL CHEESE:
This statement is acceptable on products as long as the cheese components are all 100
percent real cheese. It is not acceptable if a cheese food product or imitation cheese isincluded in the formula.
MALIC ACID:
Malic acid has been used extensively for many years as part of flavoring/seasoning
mixtures which are added to components of meat or poultry products. It may be approved
as a flavoring agent, and is acceptable as a component in a seasoning mix, e.g., inmarinades and sauces, but may not be added alone to a product.
MANICOTTI (IT):
Product must contain at least 10 percent fresh meat. An Italian main dish consisting ofrectangular-shaped pasta spread with a filling of meat (e.g., sausage, ground beef, or
chopped prosciutto) and/or cheeses (e.g., ricotta and mozzarella). The pasta is rolled,edges pressed to seal, and covered with grated parmesan cheese and tomato sauce. A true
product name must be shown, e.g., “Beef Manicotti in Sauce.”
MARGARINE SUBSTITUTES:
Meat food products that are substitutes for margarine because they contain less than 80
percent fat and/or oil need not be labeled “imitation” if the product has a fully descriptive
name and the finished product contains 15,000 international units of Vitamin A per
pound.
The descriptive name of the product may include the term “Spread” (or “Spred”), which
has been widely adopted as a generic fanciful name for this class of product.

The following guidelines shall be used in selecting the appropriate descriptive productname:
1. “Animal Fat Spread (or Spred)” is an acceptable product name for a product preparedfrom animal fat as the sole source of fat.
2. “Animal Fat and Vegetable Oil Spread (or Spred)” is an acceptable product name for a
product prepared with a combination of animal fat(s) and vegetable oil(s) in which thevegetable oil(s) content is greater than 20 percent of the total of the fat(s) and oil(s) used
but less than 50 percent of the total.
3. “Animal Fat Spread (or Spred) - Vegetable Oil Added” is an acceptable product namefor a product prepared with a combination of animal fat(s) and vegetable oil(s) in which
the vegetable oil(s) content is 20 percent or less of the total of the fat(s) and oil(s) used
but greater than 2 percent of the total.
4. The fanciful name “Spread” (or “Spred”) accompanied by a list of all ingredients
individually identified by their common or usual name in order of decreasing
predominance is acceptable regardless of the nature and amount of fat(s) and/or oil(s)used.
In 1., 2., and 3. above, the descriptive product name may include the percent of each fat
and/or oil and may include the common or usual name of each fat and/or oil used.
See: Policy Memo 045 dated April 7, 1982
MARENGO:
Product must contain at least 35 percent cooked meat or poultry meat. It has chicken orveal in a sauce containing tomatoes, mushrooms, onions, and wine, and label must show
true product name, e.g., “Chicken Marengo.”
MARINE OIL:
Herring oil and other marine species oils found by FDA to be satisfactory may be
combined with animal and mixture of animal and vegetable oils processed as meat foodproducts. Labels will bear statements identifying the presence of such substances, e.g., ashortening consisting of 50 percent herring oil and the remainder equal amounts of animaland vegetable oils would be “Shortening, Prepared with Herring Oil, Animal andVegetable Oils.”
MARKING:
Labeling may consist of a combination of printing, stenciling, box dyes, etc. for large truecontainers and for shipping containers. Crayons are unacceptable for applying requiredlabeling features except for figures indicating content quantity. Approval of official
marks appearing in newspaper advertisements, billboards, etc. is not necessary; however,such marks may be reviewed locally before publication. Such markings should conformto the illustrations in the regulations and not be misleading.

“MAY CONTAIN” STATEMENTS:
The use of “may contain” or “and/or” labeling may be used in the ingredients statement’s
sublisting of sliced and/or diced products from various sources.
See: “Composite Ingredients Statement.”
MEAT AND DRESSING:
Product must contain at least 50 percent cooked meat.
MEAT AND DRESSING WITH GRAVY:
Product must contain at least 30 percent cooked meat.
MEAT BASE:
A granular, paste-like product which is shelf-stable primarily because of its high saltcontent (30-40 percent).
1. Beef Base - 15 percent beef or 10.5 percent cooked beef
2. Pork Base - 15 percent pork or 10.5 percent cooked pork
3. Ham Base - 18 percent ham
MEAT BROTH OR MEAT STOCK:MPR 135:1. Condensed 67:1
MEAT BYPRODUCTS:
Byproducts must be individually declared by species and specific name in the ingredients
statement, e.g., Pork Liver, Beef Tripe, and Beef fat.

MEAT CASSEROLES:
Product must contain at least 25 percent meat or 18 percent cooked meat.
MEAT CURRY:
Product must contain at least 50 percent meat.
MEAT FLAVORING:
Meat flavoring – when characteristic meat flavorings such as bacon are added in amounts
less than 2 percent in addition to the required meat component of a product, such meatflavorings need not appear in the product label.
MEAT FOLDOVER MIT DRESSING:
Product must contain at least 50 percent meat (chopped and formed).
MEAT FOOD PRODUCTS CONTAINING POULTRY INGREDIENTS - LABELING:
Meat food products containing poultry ingredients in amounts that exceed 20 percent of
the total livestock and poultry product portion of the meat food product must haveproduct names that indicate the presence of the poultry ingredients, e.g., “Beef andChicken Chili” or “Chili made with Beef and Chicken.”
Meat food products containing poultry ingredients in amounts at 20 percent or less of thetotal livestock and poultry product portion of the meat food product must have productnames that are qualified to indicate the presence of the poultry ingredients, e.g., “BeefStew - Turkey Added.”
However, meat food products that do not meet specified minimum livestock ingredientrequirements because poultry ingredients are replacing any part of the required livestock
ingredients must have product names that indicate the presence of the poultry ingredients,
e.g., “Beef and Turkey Stew” or “Stew Made with Beef and Turkey.”
This policy does not apply to: (1) red meat products that are expected to contain poultry
ingredients, e.g., “Brunswick Stew and Potted Meat Food Product” (Section 9 CFR
319.761); (2) cooked sausages identified in Section 9 CFR 319.180 of the meat
regulations (Policy Memo 005A); or (3) nonspecific loaves, rolls, logs, etc., e.g., Pickle
and Pimento Loaf.
See: Policy Memo 030A dated September 13, 1982

MEAT LOAF:
Uncooked or cooked pork, beef, veal or lamb, and other ingredients in loaf form, but notcanned.
1. Ingredients, e.g., cracker meal, oatmeal, bread crumbs, nonfat dry milk, soy ingredients(untextured), milk, and whole eggs are not required in the product name.
2. Product may contain:a. Head meat, cheek meat, heart meat, and tongue meat under label declaration in
the ingredients statement only.
b. Not more than 12 percent extenders and binders.
c. Partially defatted chopped beef or pork up to 25 percent and declared as meat in
the ingredients statement.
3. Product must contain at least 65 percent meat.
4. Onion, tomato juice, water, and other liquid extenders are not directly controlled.
MEAT LOAF, CANNED (Perishable):
Canned perishable products in the loaf category must:
1. Meet the perishable labeling requirements. See: 9 CFR 317.2(k),2. Be cured with at least 1 ounce nitrate per 100 pounds of product and 1/2 percent
dextrose or 1 percent sugar.
3. Have a brine concentration of at least 3.5 percent in the finished product. Products that
contain cereal, starch, or other extenders must have a brine concentration of at least 6.1
percent.
MEAT LOAF, CANNED (Sterile Packed):
No head, cheek, heart, or tongue meat permitted. Other requirements are the same as
uncanned cured meat loaf. Binders and extenders must be shown in the product name,e.g., “Meat Loaf, cereal added.”
MEAT PASTY OR PASTIES:
Product must contain at least 25 percent meat. The label must show the true productname, e.g., “Beef Pasty.”MEAT PIE FILLING:
Product must contain at least 37 percent meat.
MEAT PIES (OR VEGETABLE MEAT PIES):
Product must contain 25 percent meat; meat in gravy may be counted towards meat
content.
MEAT/POULTRY EXTENDED PRODUCTS:
These should always be listed in the ingredients statement of the secondary product by
their correct name, e.g., “Beef, water and binder product,” unless it is included in thename of the product, e.g., “Chili made with beef and binder product.”
MEAT RAVIOLI:
Product must contain at least 10 percent meat in ravioli.
MEAT RAVIOLI IN MEAT SAUCE:
Product must contain at least 10 percent meat in ravioli and at least 50 percent ravioli intotal product, and at least 6 percent meat in sauce.
MEAT RAVIOLI IN SAUCE:
Product must contain at least 10 percent meat in the ravioli and at least 50 percent ravioliin the total product.
MEAT SAUCE:
Product must contain at least 6 percent ground meat.
MEAT SPREADS:
Product must contain at least 50 percent meat or 35 percent cooked meat. When anothermajor component is considered a significant source of protein such as cheese is added therequirement is reduced to 25 percent cooked meat. Product must show a true productname, e.g., “Sausage and Cheese Spread.”
MEAT STICK AND CHEESE COMBINATION PRODUCTS:
The following criteria are used for dry meat stick and cheese combination products thatneed not bear a “keep refrigerated” handling statement.

(1) The dry meat stick portion must have a water activity of less than 0.90, thecheese portion must have a water activity of less than 0.94, and the equilibrium of
the water activity of the two components must be no greater than 0.92;(2) the dry meat portion, if fermented, must be fermented by an active
fermentation culture (typically to a pH 5.0 or below) and;(3) for products where the meat portion and the cheese portion are packaged
together, there must be a heat seal between the dry meat stick and cheesecomponents which separates the meat stick from the cheese stick by at least 4 mm.
(4) Dry meat stick and cheese combination products not meeting these criteria
must be labeled with a “keep refrigerated” statement in lieu of compelling datathat establish safety.
Products not meeting the criteria stated above can be labeled without a “keeprefrigerated” statement if a control program ensuring safety and shelf stability isestablished by the established.
MEATBALL STEW:
Meatball stew contains at least 25 percent meatballs and usually contains vegetables suchas potatoes, peas, carrots, etc., and gravy or thick broth resulting from cooking all
ingredients together. The meatballs must meet the Meatball Standard.
MEATBALLS:
Uncooked or cooked pork, beef, veal, and lamb, and other ingredients in a ball form.
1. Product must contain at least 65 percent meat.
2. Binders and extenders are limited to 12 percent of the total product. 6.8
percent of isolated soy protein is considered the equivalent to 12 percent of theother binders or extenders. The permitted binders and extenders include, but are
not limited to, cereal, bread crumbs, cracker meal, soy flour, soy protein
concentrate, isolated soy protein, and textured vegetable protein.
3. Cheeks, hearts, and tongues are not allowed, but product may contain headmeat, cheek meat, heart meat, and tongue meat when declared in the ingredients
statement.
4. Partially defatted chopped (PDC) (species) may be used up to 25 percent of themeat block. PDC (species) can be identified as (species) in the ingredients
statements. (See entry for Partially Defatted Chopped (species).

MEATBALLS IN SAUCE:
Requires a 50 percent minimum of meat-balls, by weight in finished product.
MEATBALLS, SWEDISH STYLE:
Product must contain at least 65 percent fresh meat. “Swedish Meatballs” or “Swedish
Style Meatballs” are small in size and usually contain two or three different varieties ofmeat, nutmeg and/or allspice, potatoes, and milk. “Swedish Brand Meatballs Made in
USA” means any meatball.
MEATBALLS, TURKEY:
Product must contain at least 65 percent raw turkey meat. Skin is permitted in natural
proportions of meat used, if skin is in excess of natural proportions, it shall be reflected in
the product name.
MEDITERRANEAN STYLE:
Acceptable identification for product containing onion or garlic, olive oil and four of anyof the following groups:
1. Vegetable or fruit: dried apricot, artichoke, dried date, dried fig, eggplant, tomato,
pepper (green or red), squash, lemon or lemon juice, raisin and olives.
2. Legume or nut: fava bean, chick pea, white cannelloni bean, green bean, lentil,
almond, pine nut, pistachio.
3. Seasoning: dill, coriander, cinnamon, cumin, fennel, basil, oregano, thyme, saffron,rosemary, parsley, mint, sumac, turmeric.
4. A regional dish as component, e.g., pita bread, yogurt, Italian or Greek type cheese,pasta, couscous or bulgur.
MERGUEZ, MERGUES OR MERGHEZ SAUSAGE:
A hot and spicy fresh sausage originating in North Africa and common in France whichcontains hot pepper and/or paprika. The meat component must contain beef and may
contain lamb or mutton when labeled as “Merguez Sausage.” When pork is used as partof meat component, the product is labeled as “Merguez Sausage with Pork.” When pork
is the only meat ingredient, the product is labeled “Pork Merguez Sausage.”

METTWURST:
An uncooked cured smoked sausage in which byproducts and extenders are not permitted.
Beef heart meat is acceptable. Water is limited to 3 percent and the fat content shall not
exceed 50 percent.
See: Policy Memo 020A dated March 26, 1981
METTWURST, COOKED:
Mettwurst which is cooked must be labeled “Cooked Mettwurst,” and may contain up to
10 percent water based on the finished product.
See: Policy Memo 020A dated March 26, 1981
METZ SAUSAGE:
Cured lean beef and pork and bacon are finely chopped, seasoned, and stuffed into beef
middles. It is air-dried for 5 days, then given a cool smoke. It is classed as a semi-dry
sausage.
MEXICAN STYLE:
Acceptable for products that contain at least four of the following: jalapeno peppers, chili
peppers, green chilies, cumin, cayenne peppers, red or green peppers, chili powder,
jalapeno powder, Monterey Jack cheese, or cheddar cheese. This policy applies to asingle food and does not supersede Policy Memo 068.
MEXICAN STYLE DINNERS:
Products like tamales, enchiladas, and tacos must make up 25 percent of the dinner orentree to qualify as “Mexican Style.” The individual product standard must also be met.
MEXICAN STYLE SAUCES:
A garnish (decoration) of cheese in or on the sauce of Mexican style foods does not
require the presence of the cheese to be declared in the product name or qualifying
statement.
MILAN OR MILANO SALAMI:
A dry sausage with a maximum MPR of 1.9:1. It is an Italian-type salami, except themeat is finely cut. It is made with beef, pork fat, spiced with garlic, and has a distinctive
cording.

MINCE MEAT:
Product must contain at least 12 percent fresh meat or 9 percent cooked meat. Heart meat
may be substituted. In addition to “Mince Meat,” the product name should include kindsof meat, e.g., “Mince Meat with Beef” or “Mince Meat with (species) Heart Meat.” When
2 percent or more cooked meat but less than 9 percent cooked meat is present in theformula, the product is amenable and the name must state that the product is “Mince Meat
Flavored With.”
A product marketed as “Mince Meat” which contains less than 2 percent cooked meat orcontains only beef suet as the ingredient of animal origin, is not considered as a meat foodproduct and is not amenable.
MIXTURES:
Mixtures of nonfat dry milk (NFDM), calcium reduced dry skim milk (CRDSM), or dried
whey, reduced lactose whey, reduced minerals whey, and whey protein concentrate withother substances are not allowed, except in batter and gravy mixes and breaders.
Mixtures of cereal, soy preparations and/or sodium caseinate with other substances are
permitted to come into the plant for use in batter and gravy mixes, but they must belabeled to show their intended use, e.g., “Patty Mix” or “Gravy Mix.” The labels of the
mixtures must show the ingredients in order of their predominance.
MOCK DRUMSTICKS:
An imitation product; nonspecific.
MOCK TURTLE SOUP:
Product must contain at least 10 percent beef and may be made with beef and beef
byproducts.
MOFONGO:
Pork skins and plantain type product with at least 20 percent pork skins in the total
formulation. It must show true product name, e.g., “Pork Skin Filling Wrapped in
Plantain.”MOISTURE PROTEIN RATIO (MPR):
Frizzes
Jerky
Pepperoni
Dry Sausage
Tropic Cure Pork
Thuringer
Dried Meat
Chipped Beef

1.6:1
0.75:1
1.6:1
1.9:1
3.25:1
3.7:1
2.04:1
2.04:1

Ukrainian Sausage
Kippered Beef
Dry Salami
Genoa Salami
Sicilian Salami
Italian Salami
Roast Beef, Canned
Farmer Summer Sausage

2.0:1
2.03:1
1.9:1
2.3:1
2.3:1
1.9:1
2.25:1
1.9:1

MOISTURE PROTEIN RATIO (MPR) -PH:
Nonrefrigerated or shelf-stable sausages must have an MPR of 3.1:1 or less and a pH of
5.0 or less, unless commercially sterilized. This does not apply to products containing
more than 3.5 percent binders or 2 percent isolated soy protein.
MONDONGO:
A mixture of one or more of the following: (a) beef tripe, (b) cattle feet with or without
hide on, (c) chitterlings, and (d) beef intestines.
See: Beef Tripe Stew
MORCELLA BLOOD PUDDING:
Nonspecific. The product is made from pork fat, beef blood and/or pork blood, and may
contain meat.
MORTADELLA:
Normally a cooked sausage but can be dry or semi-dry. It is similar to salami and cervelat
except that it has large chunks of pork fat. Red sweet peppers up to 4 percent andpistachio nuts up to 1 percent are acceptable as long as they are shown in the true product
name.
MORTADELLA (CANNED):
Canned items designated “Mortadella” must be labeled with the phrase “Perishable, Keep
Under Refrigeration” and must have an MPR of 3.85:1 or less.
See: Manual 18.46

MORTADELLA - POULTRY:
Poultry Mortadella is a dry, semi-dry, or cooked sausage formulated with poultry. The
sausage must contain large chunks of pork fat and may contain extenders and/or binders.
Red sweet peppers are permitted up to 4 percent and pistachio nuts up to 1 percent andshown as added in the true product name.
See: Policy Memo 029
If product is canned, the MPR must not exceed 3.85:1, the internal temperature must havereached 160o F and the product labeled “Perishable, Keep Under Refrigeration” or similar
wording.
MORTADELLA WITHOUT FAT CUBES OR CHUNKS:
Product must meet the standard for Mortadella and the label be qualified to indicate theabsence of Fat Cubes or Chunks, e.g., “Mortadella without Fat Cubes” or “Mortadella
without Fat Chunks.”
MOUSAKA, MOUSSAKA, MUSAKA (GK):Must contain at least 25 percent meat. Mousaka is a casserole containing layers of meatand eggplant made in various ways throughout the Middle East. A true product name isrequired, e.g., “Eggplant and Meat Casserole.”
MULLICATAWNY SOUP:
Product must contain at least 2 percent cooked poultry meat and enough curry powder
and pepper to characterize the product. The label must show a true product name, e.g.,“Chicken Mullicatawny Soup.”
MULLIGAN STEW:
Product must contain at least 25 percent fresh meat or meat and poultry. Mulligan stew isa mixture of vegetables and meat combined in a gravy or sauce. The label must have atrue product name, e.g., “Chicken and Meat Mulligan Stew.”
MUSTARD BRAN:
This is not considered a spice and must be declared as “Mustard Bran.” It is not
acceptable in sausage.
MUSTARD FLOUR:
It is a spice that is commonly used in sausage products.

MYVACET:(Distilled Acetylated Monoglycerides). Acceptable for use as a coating on sausage
casings. Sausages coated with Myvacet shall show, adjacent to the product name, aqualifying statement disclosing the presence of the compound, e.g., “Summer Sausage
Coated with a Solution of Distilled Acetylated Monoglycerides.”NACHO STYLE, NACHO FLAVOR, AND SIMILAR TERMS:
Acceptable terminology for products possessing the commonly expected flavor
characteristics associated with “Nachos,” a Mexican hors d'oeurve. The characterizing
flavor components generally include, but are not limited to, cheese (Cheddar or MontereyJack), tomato (tomato solids, tomato powder), spices, or other natural seasonings andflavorings (usually garlic and onion), and chili peppers (mild or hot). Romano andParmesan cheese are also often present. However, these cheeses may not be used tosatisfy the above cheese requirement.
NATURAL CLAIMS:
The term “natural” may be used on labeling for meat products and poultry products,
provided the applicant for such labeling demonstrates that:(1) the product does not contain any artificial flavor or flavoring, coloring ingredient, or
chemical preservative (as defined in 21 CFR 101.22), or any other artificial or synthetic
ingredient; and (2) the product and its ingredients are not more than minimally processed.
Minimal processing may include: (a) those traditional processes used to make food edibleor to preserve it or to make it safe for human consumption, e.g., smoking, roasting,freezing, drying, and fermenting, or (b) those physical processes which do notfundamentally alter the raw product and/or which only separate a whole, intact food into
component parts, e.g., grinding meat, separating eggs into albumen and yolk, and pressing
fruits to produce juices.
Relatively severe processes, e.g., solvent extraction, acid hydrolysis, and chemical
bleaching would clearly be considered more than minimal processing. Thus, the use of anatural flavor or flavoring in compliance with 21 CFR 101.22 which has undergone morethan minimal processing would place a product in which it is used outside the scope ofthese guidelines. However, the presence of an ingredient which has been more thanminimally processed would not necessarily preclude the product from being promoted as
natural. Exceptions of this type may be granted on a case-by-case basis if it can bedemonstrated that the use of such an ingredient would not significantly change thecharacter of the product to the point that it could no longer be considered a natural
product. In such cases, the natural claim must be qualified to clearly and conspicuously
identify the ingredient, e.g., .all natural or all natural ingredients except dextrose,
modified food starch, etc.”

All products claiming to be natural or a natural food should be accompanied by a brief
statement which explains what is meant by the term natural, i.e., that the product is anatural food because it contains no artificial ingredients and is only minimally processed.
This statement should appear directly beneath or beside all natural claims or, if elsewhereon the principal display panel; an asterisk should be used to tie the explanation to theclaim.
The decision to approve or deny the use of a natural claim may be affected by the specificcontext in which the claim is made. For example, claims indicating that a product isnatural food, e.g., “Natural chili” or “chili - a natural product” would be unacceptable fora product containing beet powder which artificially colors the finished product. However,“all natural ingredients” might be an acceptable claim for such a product.
Correction: In the August 2005 edition of the Policy Book, a “Note” was added to theentry on “natural claims” indicating that “Sugar, sodium lactate (from a corn source), andnatural flavorings from oleoresins or extractives are acceptable for “all natural” claims.
The Note was followed by other new text that stated “This entry cancels Policy Memo055 dated November 22, 1982. See: 7 CFR NOP Final Report, Part 205.601 through205.606 for acceptable ingredients allowed for all natural claims.” This “Note” is now
revised to read as follows:
Note: Sugar and natural flavorings from oleoresins or extractives are acceptable for “allnatural” claims. The other text, including the reference to “sodium lactate (from a cornsource)” has been removed from the guidance on “natural claims” for the reasons
explained below.
The note regarding sodium lactate (from a corn source) was added to the “natural” entry
in recognition that manufacturers could show that the ingredient was from a natural
source (i.e., from corn), was no more than minimally processed, and provided a flavoring
effect, not an antimicrobial effect, at levels consistent with those regulated for the purposeof flavoring (i.e., less than 2 percent of a formulation). Thus, the Agency considered suchuses to be consistent with the meaning of “natural.” However, recent information
provided to FSIS raises questions about this judgment. This information indicates that
sodium lactate, potassium lactate, and calcium lactate provide an antimicrobial effect at
levels that have been regulated as providing a flavoring effect. Therefore, regardless ofwhether it can be shown that any form of lactate is from a natural source and is not morethan minimally processed, the use of lactate (sodium, potassium, and calcium) may
conflict with the meaning of “natural” because it may be having a preservative effect at
levels of use associated with flavoring. Thus, listing “sodium lactate (from a cornsource)” in the previous entry may have been in error, at least without qualifying thelisting by stating that the use of this ingredient or any ingredient known to have multiple
technical effects needs to be judged on a case-by-case basis at the time of label approvalto assess that the intended use, level of use, and technical function are consistent with the1982 policy. Whether there should ever be a blanket acceptance of any ingredient thathas multiple functions, including an antimicrobial or preservative function, in products
labeled “natural” is a complicated issue that is best addressed through notice andcomment rulemaking. Therefore, FSIS has removed the reference to sodium lactate fromthis guidance but will judge claims that foods to which a lactate has been added can becharacterized as “natural” on a case-by-case basis, pending the outcome of a rulemaking
on the use of “natural” that the Agency intends to initiate in the near future.
This correction also removes the statement in the entry on “Natural Claims,”“See: 7 CFR NOP Final Report, Part 205.601 through 205.606 for acceptable ingredientsallowed for all natural claims.” This statement was intended to help manufacturers locate
a source to support the claims that ingredients they use in “natural” products are not morethan minimally processed, are not artificial or synthetic, and do not act to preserve
products. The Agency has removed this text because it was confusing users of the policy
guidance who thought that any ingredient that is “organic” could be used in a “natural”
product, which is not the case.
NATURAL SMOKED COLOR:
Approval can be properly granted to labels with this statement when the products
involved are “Smoked” and not artificially colored. The results of the use of artificial
smoke materials can, by means of a number of processing operations, result in a color
characteristic being acquired by the frankfurters, bologna, and the like. The term
“Natural Smoked Color” can be used to properly identify this point.
NAVARIN:
Navarin is a stew containing lamb or mutton and vegetables and considered a national
dish of France. It must meet the meat stew standard of 25 percent meat. Show true
product name, e.g., “Navarin-Lamb Stew.”
NEGATIVE LABELING:(1)

Negative labeling is allowed if it is unclear from the product name that the
ingredient is not present. For example, the use of the term “no beef” on the labelof “turkey pastrami” would further clarify that the product does not contain beef.

(2)

Negative labeling is allowed if the statement is beneficial for health, religious
preference, or other similar reasons. For example, highlighting the absence of salt
in a product would be helpful to those persons on sodium-restricted diets.

(3)

Negative labeling is allowed if the claims are directly linked to the productpackaging, as opposed to the product itself. For example, flexible retortable
pouches could bear the statement “no preservatives, refrigeration or freezing
needed with this new packaging method.”(4)

Negative labeling is allowed if such claims call attention to the absence ofingredients because they are prohibited in a product by regulation or policy. The
statement must clearly and prominently indicate this fact, so as not to mislead orcreate false impressions. For example, “USDA regulations prohibit the use ofpreservatives in this product” would be an acceptable statement for ground beef.
(5)

Negative labeling is allowed to indicate that absence of an ingredient when that
ingredient is expected or permitted by regulation or policy. This could also apply
to ingredients which are not expected or permitted by regulation or policy if theingredients could find their way into the product through a component. For
example, the use of “no preservatives” on the label of “spaghetti with meat andsauce” (where regulations do not permit the direct addition of preservatives)would be acceptable if the product contained an ingredient, such as cooking oil,which could contain antioxidants but do not.

These guidelines do not preempt the requirements of the nutrition labeling regulation.
Therefore, negative claims such as “unsalted” would have to comply with the provisions
stated in the nutrition labeling regulations.
See Policy Memo 019B dated August 18, 1994
NET QUANTITY OF CONTENTS ON COMBINATION PACKAGES:
The guidelines for stating the net quantity of contents on combination packages
containing both liquid and solid products are as follows:
1. The declaration of net quantity of contents for a combination package shall be
expressed in terms of fluid measure for individual products that are liquid and in terms of
avoirdupois weight for individual products that are solid, semisolid, or viscous, provided
the quantity statements for identical packages or units are combined. For example, thefruit drink would be expressed in fluid measure and the meat, cheese, crackers, andcookies would be expressed in the combined avoirdupois weight.
2. The declaration of quantity shall be preceded by one of the following terms, as
appropriate: “Net Weight,” “Net Wt.,” or “Net Contents.”
The net quantity of contents declaration may appear in more than one line. Therefore,both stacked and side-by-side declarations would be considered appropriate.
-

Descriptive terms may be used to identify the liquid and solid components of the
package, e.g., entree, meal, or drink; however, such terms shall not include brandnames.

-

Connecting words such as “and” or “plus” are permitted to be used as part of thedeclaration of contents.

Examples of acceptable net content declarations are as follows:(1) Entree Net Wt. 8 oz., Drink 4 fl. oz. (120ml)

(2) Net Contents: lunch 8 oz. plus fruit drink 4 fl. oz.
(3) Net Wt. 8 oz. Drink 4 fl. oz. (120ml)(4) Net Weight 8 oz. and 4 fl. oz.
Federally inspected meat and poultry products are exempt from the requirements of the Fair
Packaging and Labeling Act (FPLA), including the mandatory metric labeling provisions thatwent into effect February 14, 1994. However, if metric labeling is included voluntarily, suchlabeling should comply with the FPLA.
The guidelines contained in this policy memo will be subject to the provisions prescribed in
9 CFR 317.2(h) and 9 CFR 381.121 of the Federal regulations.
See: Policy Memo 124 dated January 17, 1995
NET WEIGHT STATEMENT:
Divider Pak: On a product where two cans are taped together, one of which contains themeat or poultry item and the other a vegetable, e.g., “Chicken Chow Mein,” the meat orpoultry label may include the net weight on the 20 percent panel. The vegetable can bears
the true name of the product with the total net weight of the other can and the drained
weight of the vegetable can.
Double Packing: When a poultry product and a non-poultry product are separately
wrapped and placed in a single immediate container bearing the name of both products,
the net weight shown on the immediate container may be the total net weight of the two
products or the net weight of the poultry product and the non-poultry product separately.
Additional Net Weight Information: Nonregulatory information of a net weight nature,e.g., 4-3 oz. packages, accompanying a net weight statement is acceptable and need notadhere to the size and spacing restrictions.
Open Net Weights: Open net weights may be presented in pounds and ounces,
decimals, decimal fractions, or fractions, e.g., 1 1/2 lbs., 1.6 lbs.
Net Weight Requirements: The statement of net quantity of contents is required on all
products intended for sale at retail intact. In addition, shipping containers must bear a net
quantity of contents statement if product inside is not uniform in weight (i.e., random
weight). Piece counts may not be used in lieu of a required net quantity of contents
statement on a shipping container but may be used as additional information.
Multi-Unit Retail Packages: Fully labeled packages of more than one of the same meator poultry product packages in an open (i.e., clear) overwrap do not have to include a net
weight statement.

See: 9 CFR 317.2(h), and 9 CFR 381.121(b)MPI Bulletin 211
NET WEIGHT STATEMENTS ON PACKAGES WITH HEADER LABELS:
The guidelines for determining the size and location of net weight statements on meatfood product packages with header labels are as follows:
1. The entire front of the package is considered the principal display panel of the
package and its area is used to determine the size of the net weight statement. Print
size specifications for the net weight statement specified by the regulations must be
followed.
2. The net weight statement should be placed within the lower 30 percent area of theheader label if no other mandatory labeling features are printed on the rest of theprincipal display panel of the package. If mandatory features do appear below theheader label, the net weight statement must be placed within the lower 30 percent of
the total area containing any mandatory information.
A “Header Label” is a small label applied across the top of a package usually bearing allof the mandatory labeling information. The rest of the package is most often a clear film
containing a meat or poultry product, e.g., luncheon meat. This type of packaging isdesigned to be used on pegboard type displays.
See: Policy Memo 047 dated May 3, 1982
“NEW” AND SIMILAR TERMS:
Terms like “new,” “now,” “improved,” and similar terms may be used within thefollowing guidelines:
1. The terms may only be used for a period of 6 months from the date of the initialapproval, except as noted in 2., 3., and 4. below.
2. Extensions to the 6-month period may be granted if:
a. Processors can demonstrate that production or distribution delays precluded
the use of the approved labeling as scheduled. In such situations, the lost time
can be restored.
b. Processors can demonstrate that labeling inventory needs for the 6-month
period were over estimated due to poor sales. The processors must maintainrecords which indicate the amount and the date the labeling was originallypurchased. In this situation, up to an additional 6 months can be granted. No
further extension will be considered.

3. In those situations where it is customary to distribute “new” products to various
geographical regions, each geographic area may receive a sketch approval for 6
months if the processor can assure adequate controls over the segregation anddistribution of the products.
4. In situations where it is customary to test market product in no more thanapproximately 15 percent of the intended total marketing area before total distribution
begins, labeling for the test market area can receive a sketch approval and also be
included in the 6-month sketch approval given to the labeling of the productdistributed to the total marketing area. Processors must be able to assure that only 15
percent of the total market is involved in test marketing.
See: Policy Memo 107 dated August 18, 1987
NEW ENGLAND BOILED DINNER:
Product must contain at least 25 percent cooked “Corned Beef.”
NEW ORLEANS STYLE:
Acceptable for products that contain any five of the following ingredients:
Roux base, rice, onion, green onions garlic, celery, bell peppers, cayenne pepper,
white pepper, parsley, or tomato.
The product may contain various protein sources including seafood and game.
NITRITE:
Calculations should be based on the total meat block including the muscle tissue, fat andblood (e.g., “Blood Pudding”). If the product is cured, the blood would be included andconsidered part of the meat.
NON-AMENABLE PRODUCT/VOLUNTARY INSPECTION:[Examples of non-amenable products are sandwiches containing meat or poultry, clam
chowder which has less than 1 percent bacon for export to Japan, and natural casings forexport]. Any non-amenable product can be produced under voluntary inspection whenrequested (9 CFR 318.13 and Subchapter B, Part 350.3(c)). However, most FSIS
requirements have to be met concerning labeling, i.e., mandatory labeling features, anaccurate ingredients statement, handling statement, etc. Safe Handling Instructions are
not required even for raw non-amenable products. FDA nutrition labeling rules apply tosuch products.

NON-DAIRY WHITE SAUCE OR NON-DAIRY SAUCE:
A sauce made with a non-dairy creamer. If this type of a sauce is proposed for use with
“Chipped Beef,” a suitable name would be “Non-Dairy White Sauce with Chipped Beef”
or “Non-Dairy Sauce with Chipped Beef.” The reference to “Cream” or any of its
derivations should not appear in the product name.
NONSPECIFIC MEAT FOOD PRODUCTS:
Red meat items of this type do not have specific requirements, i.e., they do not possess astandard of identity or composition. Consequently, these products shall be identified by
one of two ways: (1) A descriptive name that identifies characterizing components and/or
ingredients, or (2) a fanciful or coined name that is accompanied by an ingredients
statement. The latter approach should be used when the use of a descriptive name is notpractical, e.g., when the descriptive name would read like an ingredients statement.
When a fanciful name or coined name is used, the ingredients statement should appear
contiguous to the product name on the principal display panel of an immediate container.
NONSTANDARDIZED COOKED SAUSAGELIVESTOCK AND POULTRY INGREDIENTS:

PRODUCTSCONTAINING BOTH

The labeling of nonstandardized cooked sausage products must comply with 9 CFR
319.180.
Meat food products are those in which more than 50 percent of the livestock and poultry
product portion consists of livestock ingredients. Such cooked sausage products whichcontain poultry ingredients at more than 15 percent of the total ingredients (excluding
water) must have product names that indicate the species of livestock and kind(s) ofpoultry ingredients, e.g., “Beef and Turkey Frankfurter” or “Frankfurter Made From Beef
and Turkey.”
Poultry food products are those in which more than 50 percent of the livestock andpoultry products portion consists of poultry. Livestock ingredients at more than 20
percent of the total poultry and livestock ingredients must have product names thatindicate the kind(s) of poultry and species of livestock ingredients, e.g., “Turkey and Beef
Frankfurter” or “Frankfurter Made From Turkey and Beef.” Such cooked sausage
products which contain livestock ingredients at 20 percent or less of the total poultry andlivestock ingredients must have product names that are appropriately qualified to indicate
the inclusion of livestock ingredients, e.g., “Turkey Frankfurter - Pork Added or Turkey
Frankfurter - With Pork. ” (The product names of cooked sausage products whichcontain no livestock ingredients designate the kind(s) of poultry ingredients, e.g., “Turkey
Frankfurter.”) Cooked sausage products containing over 50 percent meat ingredientswould carry the red meat legend while those containing over 50 percent poultry
ingredients would carry the poultry legend.

See: Policy Memo 087A regarding word size in the labeling of product names.
See: Policy Memo 005A dated November 25, 1987
NOODLE CHICKEN VEGETABLE DINNER OR NOODLE CHICKEN DINNER WITH
VEGETABLES:(Canned or in glass jars). Product must contain at least 6 percent cooked chicken.
NUGGET LABELING:
Nuggets are irregularly shaped, usually bite-sized meat and/or poultry products which areusually breaded and deep fat fried and intended to be used as finger foods. There are anumber of different types of nuggets, the labeling for which is:(1)
Products made from a solid piece of meat or poultry may use the term “Nugget” aspart of the product name without further qualification (e.g., “Chicken Nugget,” “Beef
Nugget”).
(2)
Products made from chopped and formed meat or poultry may use the term
“Nugget” as part of the product name, provided a qualifying statement describing suchprocess is shown contiguous to the product name (e.g., “Chicken Nugget, Chopped andFormed” or “Beef Nugget, Chopped and Formed”).
(3)
Products made from chopped meat or poultry and containing binders, extenders
and/or water may use the term “Nugget” as a fanciful name, provided a descriptive nameimmediately follows “Species” or “Kind” nugget (e.g., “Breaded Nugget-Shaped Chicken
Patties”).
(4)
Products described in (1), (2), and (3) above which are breaded shall be labeled as“breaded” and shall be limited to 30 percent breading.
See: Policy Memo 088 dated May 23, 1985
OAT FIBER:“Oat fiber,” should be identified in the ingredients statement as “isolated oat product.” It
may be used in non-standardized products and in products, such as, “taco fillings.”
OLEOMARGARINE:The Establishment Number may be omitted from the outer container, provided that
articles are completely labeled including Establishment Number inside.
See: 9 CFR 317.2(i)OMELET, DENVER OR WESTERN STYLE:
Product must contain at least 18 percent ham with onions and green and/or red peppers.
OMELET, FLORENTINE:
Product must contain at least 9 percent cooked meat and must contain spinach.
OMELETS WITH:
Bacon - must contain at least 9 percent cooked bacon
Chicken Livers - must contain at least 12 percent cooked liver
Corned Beef Hash - must contain at least 25 percent corned beef hashCreamed Beef - must contain at least 25 percent creamed beef
Ham - must contain at least 18 percent cooked ham
Sausage - must contain at least 12 percent dry sausage
Sausage and Cheese, (omelet with pepperoni, cheese and sauce) - must contain at least 9
percent sausage in the total product.
OPEN DATING:
Labels showing further qualifying phrases in addition to the explanatory phrase must
submit with the application sufficient documentation to support these additional claims.
See (9 CFR 317.8(b)(32) and 9 CFR 381.129(c).) Some local authorities require thatpackaged foods heated and sold hot from industrial catering vehicles be dated with the
day the foods were placed in the warming units (e.g., Tuesday, Friday, etc.). Whenassured by the local authorities that the foods are under a rigid local inspection program,the designations may be approved without an explanatory statement as required by theregulations. To date, only the county of Los Angeles, California, has provided thisassurance.
The packing date should be shown on immediate or shipping containers of poultry foodproducts as required by regulations (9 CFR 381.126 and 381.129(c)). When meat orpoultry products are packed and held in freezer storage for later repacking, theexplanatory phrase on repacked product should be in terms of “sell by” or “use before.”
However, if a “packed on” phrase is desired, the date shown shall be that of the original
packing of the product.

OSTRICH AND OTHER RATITES (EMU):
Products that do not contain 3 percent of beef, pork, chicken or turkey, can not containcure ingredients, i.e., Nitrite, nitrate.
PAELLA CON BACALAO (SP):
Product must contain at least 35 percent cooked meat or poultry meat and include seafoodand no more than 25 percent cooked rice. The label must show true product name, e.g.,“Beef and Fish with Rice.”
PAPAIN:
Meat and poultry products that are dipped in a solution containing papain are require toshow in conjunction with the product name a statement, for example, “Tenderized with asolution of (list ingredients of solution).” Carcasses of animals treated with papain by antemortem injection are required to be roller branded “Tenderized with Papain.” Parts not somarked are required to be labeled as “Tenderized with Papain.”
See: 9 CFR 317.8(b) (25)
9 CFR 381.120
9 CFR 424.21
Enzymes-Proteolytic
PAPRIKA:
Generally, paprika and/or oleoresin of paprika are not permitted in or on fresh red meatproducts, fresh ground poultry, or fresh poultry sausage. They are permitted under thefollowing conditions:1.

In both red meat and poultry products where such ingredients are acceptable andexpected, including Italian Sausage, Salisica, Chorizo, Longaniza, and Hungarian
Style products. All requests for additional products should be referred to theLabeling and Consumer Protection Staff to determine their acceptability.

2.

On red meat products where their use does not misrepresent the leanness or
freshness, e.g., application to a surface layer of fat and not to the muscle tissue.
However, the name must be appropriately qualified, e.g., “coated with paprika” or“artificially colored.”3.

In or on products where they are expected and the product name discloses this fact,
or the product name refers to a component expected to contain the ingredients.
Examples include: “Beef with Barbecue Sauce,” “Beef - Barbecue Flavor,” “Chicken
Paprikash,” “Chicken with Orange Sauce,” or similar type products.

4.

In fresh whole muscle poultry products, provided their presence is properly described,
e.g., “coated with paprika,” or “artificially colored,” as appropriate.

PARTIALLY COOKED:
1.

Partially cooked bacon – acceptable nomenclature if shrink requirement for fully
cooked bacon is not met must meet requirements for trichinae treatment. Cooking
instructions are required.

2.

Partially cooked poultry – unacceptable for cooked poultry products.

PARTIALLY DEFATTED (BEEF OR PORK) FATTY TISSUE:
These are byproducts produced from fatty trimmings containing less than 12 percent leanmeat. These ingredients may be used in meat products in which byproducts are acceptable.
Products include nonspecific loaves, beef patties, frankfurters with byproducts, bologna
with variety meats, imitation sausage, potted meat food product, sauces, or gravies. May
be used in excess of the amounts of meat necessary to satisfy the standard for only the
products listed in the Policy Book. However, in this situation, the PDCB or PDCP must
always be declared in the ingredients statement.
See: 9 CFR 319.15(e) 9
CFR 319.29(a)PARTIALLY DEFATTED CHOPPED (Beef or Pork) (PDCB, PDCP):
1. Partially Defatted Chopped Beef is not permitted in hamburger, ground or chopped
beef. The School Lunch Program requires that when PDCB is used in products like tacomix, which later may be used in preparing other products (e.g., tacos or patties), the
PDCB or PDCP must always be declared in the ingredients statement on the labelingof the taco mix. All Beef or 100 percent Beef is acceptable as product name.
2. Partially Defatted Chopped may be used in excess of meat necessary to satisfy thestandards on only the products listed in the Policy Book. However, in this situation, the
PDCP must always be declared in the ingredients statement.
See: MPI Manual 18.55
PARTIALLY DEFATTED COOKED (Beef or Pork) FATTY TISSUE:
This product may be used as an ingredient in: Beef patties (cooked and uncooked), Pottedmeat food product, Sauces, Gravies, Imitation sausage, and Nonspecific loaves. No limit on
quantity is made. It is believed to be self-limiting.

THE AMOUNT AND LABELING OF PDCB AND PDCP IN FOOD PRODUCTS

CLASS FOOD CATEGORYAMOUNTLABELING
Beef or Pork, or bothI

Beef Patties
Imitation Sausage
Non Specific Loaf
Potted Meat Food ProductPatty Mix

No Limit
No Limit
No Limit
No Limit
No Limit

Beef or Pork, or both
Beef or Pork, or both
Beef or Pork, or both
Beef or Pork, or both
Always must be declared

Beef for Roasting

12 percent of Meat Block

Chinese Egg roll and other
Chinese Specialties

Up to 12 percent of the Meat
Block
Up to 12 percent of the Meat
Block
Up to 12 percent of the Meat
Block
Up to 12 percent of the Meat
Block
Up to 12 percent of the Meat
Block
Up to 12 percent of the Meat
Block
Up to 25 percent of Meat
Block
Up to 25 percent of Meat
Block
Up to 25 percent of Meat
Block
Up to 15 percent of Meat
Block
Up to 15 percent of Meat
Block
Up to 25 percent of Meat
Block or larger
Up to 25 percent of Meat
Block or larger
Up to 25 percent of Meat
Block or larger

II

Chopped Beef SteakCorned Beef Hash
Fabricated Steaks
Pepper SteakSalisbury SteakLuncheon Meat (nonspecific)
Pizza Meat Topping
Pizza With Meat
Cooked Sausage (9 CFR
319.180 (b))
Pepperoni
III

Chili
Meat Loaf
Meat Balls

IV

Beef or Pork
Beef or Pork
Beef or Pork
Beef or Pork
Beef or Pork
Beef or Pork

Beef or Pork
Beef or Pork
Always must be declared
Must be declared
As beef; or pork,larger must be declared
As beef; or pork,larger must be declared
As beef; or pork,larger must be declaredif

if

Meat Fillings for Tacos,
Burritos, Enchiladas, Tamales
and other Mexican Foods

Up to 25 percent of Meat
Block or larger

As beef; or pork,larger must be declared

Corned Beef Hash

Up to 12 percent of Total Product
Formulation

Beef

if
if

Note: All percentages as calculated on the basis of the fresh weight of meat content.
PARTIALLY HYDROLYZED WHEY PROTEIN:
An acceptable ingredient name for a binder.
PASTELLES (SP):
Product must contain at least 10 percent fresh meat. Product is always made withpork in Puerto Rico. The label must show the true product name, e.g., “Pork
Pastelles.”
PASTELLILLOS (SP):
Puerto Rican Style product containing at least 8 percent cooked meat. Species ispart of the product name. The label must show the true product name, e.g., “Pork
Pastellillos.”
PASTITSIO:(Greek for casserole). Product must contain at least 25 percent fresh meat or 18
percent cooked meat. A product containing macaroni, ground beef, tomato paste,wine, white sauce, and Parmesan cheese that may be labeled “Greek Style
Pastitsio.”
PASTRAMI:
Cooked cured beef with spices, generally made from the plate but other cuts can beused. The product must be smoked or treated with smoke flavoring. “Pastrami,
Water Added” is not permitted, although similar products labeled according to
Policy Memo 084A are permitted. The term “Unsmoked Cooked Pastrami” must be
used when the product is not smoked or does not contain smoke flavoring.
Pastrami may or may not be coated with spices. When product is coated, aqualifier is not required.
PASTRAMI JERKY:
Acceptable name for product processed as pastrami prior to meeting therequirements for jerky.
PASTRAMI, TURKEY:
A cured turkey product that is cooked. The product must be smoked or treated withsmoke flavoring. The term “Unsmoked Cooked Turkey Pastrami” must be used when the
product is not smoked or does not contain smoke flavoring. Cured turkey thigh meat is
an acceptable name.

PASTY (CORNISH STYLE):
Product must contain at least 25 percent beef. Product consists of a round or square ofpiecrust with a filling of chopped beef, potatoes, and onions.
PATE DE FOIE:
Product must contain at least 30 percent liver. Pate means paste; foie means liver.
See: Foile Gras Products
PATTIE FOLDOVER MIT DRESSING:
Product must contain at least 50 percent pattie.
PATTIES:
Chopped and shaped and similar terms not required on products labeled patties.
1.

Paprika not permitted in fresh meat patties.

2.

PDCB or PDCP may be listed as beef or pork, except in patties with mechanicallyseparated (species) product and school lunch labeled products.

3.

PDBFT and PDPFT permitted. Must show as such in the ingredients statement.

4.

Meat patties, with added fat up to 20 percent of the meat block, from a source
other than that shown in the name, show as added (ex., Veal Patties, Beef Fat
Added): over 20 percent to be part of the product name, e.g., “Veal and Beef Fat
Patties.”

5.

Ground beef patties - no extenders or water added. Hamburger patties - no extenders
or water added. Same requirement as hamburger.

6.

Pre-broiled beef patties with simulated stripes (patties are deposited on conveyor andpre-broiled). Parallel stripes are applied with a solution of caramel coloring andwater through parallel spigots. Product name will identify artificial color marks on
the label.

7.

Antioxidants are permitted in pork or beef patties both raw and cooked.

8.

Beef Patties: If beef byproducts are added which are not permitted by the standard,
the list of ingredients must immediately follow the product name. See: 9 CFR
319.15(c)9.

Pork Patties: The standard for beef patties 9 CFR 319.15(c) shall be applied with the
exception that the species is pork.

PAUPIETTE (FR):Thinly sliced pieces of meat stuffed and rolled. Same standard as “Beef Roulade,” which
is at least 50 percent cooked meat.
PEANUT FLOUR:
Can only be used in nonspecific products that are not subject to moisture controls.
PECTIN:Can be used at a maximum use level of 3 percent in nonstandardized meat and poultry
food products. The common and usual name of the ingredient, regardless of its source, is“pectin” (21 CFR 184.1588).
PEPPER:
The term “pepper”: as used in the Italian sausage regulation refers to the pungent spices,such as: black, white, cayenne, or red pepper. “Paprika” as an optional ingredient is lesspungent and is used primarily for its coloring qualities. Bell peppers, chilies, paprika andcayenne or red pepper, are from the capsicum pepper family. These products havespecific uses and are recognized by specific names. “Paprika” should not be substituted
for “pepper” in a meat or poultry food product.
PEPPERONI:
A dry sausage prepared from pork or pork and beef. Combinations containing more than
55 percent beef are called beef and pork pepperoni. Pepperoni made with beef must be
called beef pepperoni. Pepperoni must be treated for destruction of possible live trichinae
and must have an MPR of 1.6:1 or less. Antioxidants are permitted in pepperoni. The
casing, before stuffing, or the finished product, may be dipped in a potassium sorbate
solution to retard mold growth. Extenders and binders are not permitted in pepperoni.
Hearts, tongues, and other byproducts are not acceptable ingredients.
PEPPERONI, COOKED:
Cooked pepperoni is not an acceptable product name.
PEPPERONI WITH POULTRY:
Poultry may be added to pepperoni if properly labeled. If the meat block contains 20
percent or less poultry, the product is labeled “Pepperoni with Turkey (kind) Added.”
When poultry over 20 percent of the meat and poultry block product is labeled “Pork andTurkey (kind) Pepperoni,” an MPR of 1.6:1 is applied. If the amount of poultry exceedsthat of the meat, the product label reads “Turkey and Pork Pepperoni.” This would carrya poultry legend.

PEPPERS AND COOKED SAUSAGE IN SAUCE:
Product must contain at least 20 percent cooked sausage in total formulation.
PERISHABLE UNCURED MEAT AND POULTRY PRODUCTS IN HERMETICALLYSEALED CONTAINERS:
Establishments seeking approval of label applications for perishable, uncured products
which have received a less rigorous heat treatment than traditionally canned product (9CFR 318 and 381, SUBPARTS G and X, respectively) must submit a sufficiently detailed
processing procedure either incorporated on or attached to the FSIS Form 7234-1,
APPLICATION FOR APPROVALS OF LABELS, MARKING OR DEVICE. The
procedure must include a description of product formulation, method(s) of preparation,cooking and cooling temperatures, type of container, and cooking and handling
instructions.
Hermetically sealed containers include glass jars, metal cans, flexible retortable pouches,
plastic semi-rigid containers, etc., that are airtight and/or impervious after filling andsealing.
The policy does not apply to raw meat or poultry, cooked or roast beef, cooked poultryrolls and similar products, whole or uncut cured products, or products that are distributedand marketed frozen. However, products containing cured meat or poultry as components
in combination with raw vegetables, e.g., pasta salads and other chilled meat/poultry
meals or entrees containing raw or partially cooked vegetables, are covered under thispolicy, provided the above-mentioned procedural attributes are indicative of the
manufacturing process.
In addition, an approved partial quality control program (PQCP) is required which must
address the critical points in the manufacturing process. As such, the PQCP must containa detailed description of: ingredient storage controls, product formulation andpreparation, container filling and sealing, any heat treatment (times/temperatures) applied,
including a description of the equipment used, any other treatments applied, coolingprocedures (times/temperatures), lot identification procedures; finished product storage
conditions, in plant quality control procedures, and records maintenance procedures. The
PQCP must be forwarded to the Processed Products Inspection Division (PPID) for
appropriate review and approval before the product label may be used. Guidelines fordevelopment of PQCP's for these products may be obtained from PPID upon request.
See: Policy Memo 110 dated December 8, 1987
PET FOOD:
1.

Certified pet food is manufactured under fee-for-service inspection in a facility
approved for the manufacture of animal food. Labeling regulations for certified
animal food specify that approval is granted by the labeling staff. However, final
approvals are not granted since LCPS no longer grants final approvals. Rather, thecompany should keep a copy of the final label attached to the sketch approval.

2.

Most food for animal consumption produced in a Federal facility is non-certified. It
is not an inspected product; therefore, it is inedible product and does not bear any
mark of inspection. The product has to be conspicuously labeled to distinguish itfrom human food. Additionally, the labeling must be in conformance with 21 CFRPart 501, Animal Food Labeling since animal food labeling is also under thejurisdiction of the Food and Drug Administration.

PFEFFERWURST (GR):
Product should conform to sausage standard and contain whole peppercorn. Pork livers,
pork stock, and beef blood are not acceptable ingredients.
PHOSPHATED TRIMMINGS IN LOAVES:
Trimmings from preparation of pork cuts, cured with approved phosphates besides othercuring ingredients, may be used without limitation in loaves other than meat loaves.
When such trimmings are used, phosphates may be listed in the ingredients statement
using the term “sodium phosphates” or other applicable generic terms.
PHOSPHATES IN DIPPING SOLUTIONS CONTAINING PROTEOLYTIC ENZYMES:
Phosphates have been approved for use as buffering agents in dry mixtures intended forsolutions containing proteolytic enzymes. The phosphates should not exceed 0.1 percentof the “tenderizing” solution if they are to be considered incidental additives.
PICADILLO (SP):
Product must contain at least 35 percent cooked meat. A Mexican style hash usually
made with beef, garlic, onions, vinegar, and raisins. The species should be in the productname, e.g., “Beef Picadillo.”
PICKLED PRODUCTS, DRY PACKED:
Products that are pickled and dry packed should be qualified with the name of the pickle
as part of the product name, e.g., “Knockwurst Pickled with Vinegar,” or “Knockwurst
Pickled.” The weight of the package shall be the weight of the product less the weight ofthe pickle that will weep out of the product.
PIE FILLING:
Product must contain at least 37 percent meat. Poultry pie filling must contain at least
18.75 percent cooked poultry meat.
PIES:
Product must contain at least 25 percent meat. Meat in the gravy may be counted.
Poultry pies require at least 14 percent cooked poultry meat.

PIES, ENGLISH STYLE-AUSTRALIAN STYLE:
Product must contain at least 25 percent meat or meat byproduct. Contains gravy and novegetables with a puff pastry top.
PIMENTO (SP):Refers to allspice, but must be specifically named. It is also known as Jamaica pepper.
PIMIENTO SAUSAGE:
Pimientos permitted when declared in product name as “Pimiento Sausage.”
See: Policy Memo 120 dated August 1, 1990
PINKELWURST (GR):A cooked product that is stuffed in a casing with a diameter of from 1 1/2 to 2 inches anda length of about 10 to 12 inches. It is formulated with beef fat, pork fat, onions, oat
groats, water, and sufficient spice to satisfy seasoning requirements.
PIROSHKI OR PIROGI:Product must contain at least 10 percent cooked meat. A Russian or Jewish dish made ofthin rolled dough or pastry that is filled and either steamed, baked, or fried. They
resemble small turnovers, pockets, or raviolis.
PIZZA:
Products identified as “pizzas” that contain a meat or poultry component as part of the
product name are no longer required to contain a minimum amount of meat or poultry
provided that the meat component is sufficient to make the product subject to USDA
jurisdiction. An antioxidant used in pepperoni or sausage need only be reflected in theingredients statement.
See: 9 CFR 317.8(b)(40) and 9 CFR 381.129(f)PIZZA BURGER:
Product meets the burger standard, e.g., hamburger or ground beef patty. It can be two
patties with cheese (usually Romano) and/or tomato or pizza sauce between the patties.
PIZZA, CHICAGO STYLE:
Acceptable labeling for a product which has been manufactured by first placing thecheese on the crust, then following with the meat and then the sauce. Condimental
quantities of a grated cheese may then be placed on the top. The product usually has thedeep dish characteristics.

PIZZA CONTAINING CHEESE SUBSTITUTES:
The labels for products containing cheese in a ratio less than one part cheese to nine parts
cheese substitute, need to include additional qualifying information. Example: Pizza Sausage, cheese substitute and cheese; Combination Pizza - Sausage - Pepperoni Imitation Cheese and Cheese.
See: Policy Memo 01 dated May 6, 1980
PIZZA DOGS:
A nonspecific product.
PIZZA, PAN STYLE:
Pizza that is marketed in a pan and contains a thick crust.
PIZZA PUPS:
Product has two crusts, filled with a mixture of pork, tomato puree, and condimental
substances. The finished article is approximately 8 inches in length, 2 1/2 inches widewith a thickness of 3/4 inches. It is a type of pizza. The label must show a true productname, e.g., “Pork and Sauce Filling in A Crust.”
PIZZA ROLL:This is a nonspecific meat food product. When the name appears on a label, there must
be a contiguous statement identifying the major components of the product or a complete
ingredient listing. There are two major types of pizza rolls. One is a cooked sausage-likemeat food product that contains cheese, usually contains peppers and has no water
limitation. The second type consists of a roll-shaped dough enclosure with various
fillings. A manufacturer of the latter type of product has asserted trademark protection of
the term “pizza roll.”
PIZZA SAUCE WITH SAUSAGE:
Product contains at least 6 percent sausage.
PIZZA SAUSAGE:
Not an acceptable name. Product must be labeled “Sausage for Pizza.”PIZZA, SICILIAN STYLE:
A thick crust pizza. The crust is usually 50 percent or greater of the total pizza product.

PIZZA TOPPING CONTAINING SAUSAGE:The sausage portion of cooked pizza topping contains up to 10 percent water and 3.5
percent binders (9 CFR 319.140). The formulation must indicate the sausage portion of
the pizza topping. However, the ingredients statement of the cooked pizza topping does
not have to list “sausage” in its sublisting. There are no restrictions on the amount of
seasonings in the sausage portion.
1. Pizza topping must be cooked.
2. In the sausage portion:a. Water ≤ (less than or equal to) 10 percent of the sausage portionb. Binders including TVP ≤ (less than or equal to) 3.5 percent of thesausage portionc. Seasonings are unlimited
3. The ingredients statement of the pizza topping can be arranged in different
ways:
a. Composite e.g., cooked pizza topping [pork, water, TVP (…),
Seasonings (…)]
b. Component, e.g., cooked pizza topping [sausage (pork, water,
seasonings (…), TVP (…), water (…)]
These parameters do not apply when specific sausage products are subject to otherregulations, e.g., Italian Sausage. In these situations, the specific regulation (i.e., Italian
Sausage) provides the requirements, such as, the amount of water and binders are
permitted.
PIZZA TOPPING MIX:
A nonspecific product, which includes products with names that indicate the type of meator poultry in the product (e.g., Chicken and Pork Pizza Topping or Beef Pizza Topping).
Antioxidants are permitted, see 9 CFR 424.21. Water, extenders, and binders are
acceptable.
PIZZA, WORD SIZE:
When a pizza has a true product name, e.g., “Combination Sausage and Pepperoni Pizza,”
the true product name must be prominent, conspicuous, and legible, with all words atleast one-third the size of the largest letter in any word of the product name. If on thelabel the manufacturer also elects to display elsewhere the word “Pizza” in exaggerated
fashion, the word “Pizza” is not considered in the determination of the size of the letterswithin the true product name.
See: Policy Memo 087A dated September 16, 1985

PFF (PROTEIN FAT FREE) ADJUSTING FOR USE:
Protein Fat Free (PFF) controlled cured pork products with qualifying statements, e.g.,“Ham-Water Added,” may be used in place of PFF controlled cured pork products
without qualifying statements, e.g., Ham, to meet the minimum meat requirements ofvarious products. However, the amounts of the PFF controlled cured pork products withqualifying statements used will need to be increased. For example, if a standard requires
a certain amount of Ham and a processor wishes to use “Ham-Water Added,” a greater
amount of the “Ham-Water Added” will be needed to meet the standard. The magnitudeof the additional amount is directly related to the relationship between the respective PFF
values.
See: Policy Memo 093 dated December 16, 1985
Example: Ham Salad requires 35 percent Cooked Ham. “Ham Water Added” will be
used in the product formula.
Calculation: Multiply the PFF value for Ham (20.5) by the amount of required Ham (35percent). Divide this answer by the PFF value of the product being used to formulate theproduct. (In this example, PFF value for “Ham-Water Added” is 17.0.)
Answer: [(0.35 x 20.5) / 17.0] x 100 = 42.21 percent “Ham-Water Added” needed in theformula.
Example: Ham Pie requires 25 percent Ham based on green weight. “Ham with Natural
Juices” will be used in the product formula.
Calculation: Multiply the PFF value for Ham (20.5) by the amount of required ham (25percent). Divide this answer by the PFF value of the product being used to formulate theproduct.
(In this example, PFF value for “Ham with Natural Juices” is 18.5.)
Answer: [(0.25 x 20.5) / 18.5] x 100 = 27.70 percent “Ham with Natural Juices” needed in
the formula.
ADJUSTING FOR “HAM AND WATER PRODUCT X percent OF THE WEIGHT IS
ADDED INGREDIENTS.”
Consider a formulated product which is required to contain at least 50 percent Cooked
Ham. If the processor chooses to use a “Ham and Water Product (HWP)” in which 20
percent of the weight is added ingredients as the source of the Ham in the formulation,
this product contains 80 percent Ham and 20 percent added ingredients. Clearly, theprocessor must use more than 50 percent HWP in the process. Using 50 percent HWP
would result in only 40 percent Ham in the finished product, i.e., the added ingredients in the
HWP represents 25 percent of the ham content. (If it were a 10 lb. HWP, there would be 8
lbs. of Ham and 2 lbs. of added ingredients. (2 / 8 x 100 = 25 percent). Consequently, an
additional 25 percent of HWP is required in the formulation.
The following example may be used to determine the percentage HWP needed to equalHam:
Ham and Gravy requires 50 percent Cooked Ham. “Ham and Water Product 20 percent of
Weight is Added Ingredients” will be used in the formulation.
Step 1:

Subtract the percent added ingredients from 100 percent.
In this example: 1.00 - 0.20 = 0.80)

Step 2:

Determine the amount of Ham needed in the formula. (Inthis example: 50 percent)

Step 3:

Divide the amount of Ham required.
Determined in Step 2) by the answer in Step 1 (Inthis example: (0.50 / 0.80 = 0.625)

Step 4: Multiply the answer in Step 3 by 100. Answer for this example is 62.50 percent“Ham and 20 percent Water Product” is needed as the equivalent of 50
percent Ham.
PLANTATION:
The regulations and policies applicable to “Farm” also apply to plantation.
POINT OF PURCHASE MATERIALS:
Point of purchase materials which refer to specific meat or poultry products are
considered labeling under certain circumstances. When printed and/or graphic
informational materials (e.g., pamphlets, brochures, posters, etc.) accompany or are
applied to products or any of their containers or wrappers at the point of purchase, suchmaterials and the claims that they bear are deemed labeling and they are subject to theprovisions of the Federal Meat Inspection Act and the Poultry Products Inspection Act.
Although the Food Labeling Division (FLD) does not exercise its authority to subject
point of purchase materials to specific prior approval (materials shipped with the products
from the federally inspected establishment are an exception), we do expect point ofpurchase materials to be in accordance with the Federal regulations and all current
labeling policies. Upon request, FLD will review and comment on the point of purchasematerials submitted to our office. During the review process, promotional materials will
be scrutinized for special claims, particularly those related to nutrition, diet, and animalhusbandry practices.
Claims related to nutrition and diet must be made in accordance with all current nutrition
labeling regulations. Continuing compliance with stated claims will be assured throughperiodic sampling, as necessary. Claims are expected to be within the complianceparameters identified in the nutrition labeling regulations.
Animal husbandry claims (e.g., the nonuse of antibiotics or growth stimulants) may bemade only for products shipped in containers or wrappers labeled with the same animal
production claims.
See: Policy Memo 114A dated August 18, 1994

POLISH SAUSAGE:
A sausage that is cured, cooked, and usually smoked. Pork and pork byproducts shallcomprise at least 50 percent of the meat and meat byproducts ingredients. To have beef
as a predominant ingredient, the product name would be “Beef and Pork Polish Sausage.”Green peppers are permitted up to 4 percent in total formulation.
An uncured (fresh), uncooked variety with no more than 3 percent water also exists.
“Fresh” shall be used in the name when the product is uncured. When Fresh Polish
Sausage is cooked or smoked, then the product name is either “Cooked Fresh Polish
Sausage” or “Smoked Fresh Polish Sausage.” The requirements of Policy Memo 110
apply when these perishable, cooked, uncured products are packaged in hermeticallysealed containers.
POLYNESIAN STYLE SAUSAGE:
Product must contain fruit juices, a sweetening agent, and soy sauce.
POLYSORBATE:
Permitted in pickling solutions without declaration.
PORK AND BACON SAUSAGE:
Up to 50 percent bacon permitted provided:
1. bacon is brought back to green weight before use.
2. product is trichinae treated.
3. product name is “Pork and Bacon Sausage.”
The standard for “Pork Sausage and/with Bacon” is 10 to 20 percent bacon, and for “Porkand Bacon Sausage” is more than 20 percent but not more than 50 percent bacon.
PORK AND DRESSING:
Product must contain at least 50 percent cooked pork.
PORK AND DRESSING WITH GRAVY:
Product must contain at least 30 percent pork.
PORK CRACKLINGS:
Product eligible to be labeled as “Pork Cracklings” must be prepared from fatty tissues
from which the skin has been detached. If the skin is not removed from the productbefore rendering, a descriptive name, e.g., “Pork Cracklings, Fried-Out Pork Fat with
Attached Skin,” must be used.

PORK FAT:
Pork fat shall be declared as such in the ingredients statement. Clear fatbacks and clear
shoulder plates must be declared as “Pork Fat.” Pork fat may be declared as pork in theingredients statement if it contains visible lean and it is used in a standardized productwhich has a fat limitation.
PORK JOWLS:
Product may be declared as pork if skinned.
See: Pork SkinsPORK SAUSAGE:
Product identified as pork sausage does not include the use of pork cheeks. When suchan item is offered as “Whole Hog,” tongues, hearts, and cheeks may be used in the natural
proportion as found in the hog carcass. “Fresh” shall be used in the name when the
product is not cured, cooked and/or smoked.
PORK SKIN RESIDUE AFTER GELATIN EXTRACTION:
This material consists of back fat skins from which the gelatin has been extracted bymeans of soaking the skin in acid and subsequent low temperature cooking for the
extraction of gelatin. It is not permitted in sausage but may be used in imitation sausage,
potted meat food product, loaves (other than meat loaves), and other nonspecificproducts.
PORK SKINS:
Not permitted in salami, bologna, frankfurters, Vienna sausage, and braunschweiger.
When packed in vinegar pickle, they are not permitted to be artificially colored. Whenpork skin, either attached to fat and/or muscle tissue or detached from fat and/or muscle
tissue, is used to manufacture meat or poultry products, it must be specifically listed in
the formulation on the label approval application form and in the ingredients statement on
the label, e.g., “Pork Skins,” Unskinned Pork Jowls,” “Unskinned Pork Shoulder
Trimming,” “Unskinned Pork Fat,” and “Unskinned Pork Bellies.”“Detached skin” refers to the portion of skin from which most of the underlying fat isremoved, e.g., skin from bacon intended for slicing, skin from closely skinned hams,shoulder cuts, fat backs, etc. If removal of skin portions is incidental to removal of aconsiderable proportion of underlying fat from ham, shoulder, back, etc., preparatory torendering such fat, portions of skin so removed should not be regarded as detached skinand may be included with fats and rendered into lard. Ham facings are not regarded as
detached skin.

PORK SKINS, FRIED:
When prepared from the skin of smoked pork bellies, it may be labeled as “Fried Bacon
Skins,” “Fried Bacon Rinds,” or “Fried Pork Skins.” The kind of skin used must be
stated on the labeling records when submitted for label approvals.
PORK SPARE RIBS, CENTER CUT:
Center cut pork spare ribs refers to pork spare ribs with the loin portion, the brisket(brisket must be removed at a point which is dorsal to the curvature of the costal
cartilages), the tail and two ribs from the shoulder removed, this remaining center section
may be further portioned or left in one piece.
PORK SPARERIBS, ST. LOUIS STYLE:
St. Louis Style Spare Ribs are the same as “Pork Spareribs” except that the sternum andthe ventral portion of the costal cartilages are removed with the flank portion. This cut ismade at a point in which the sternum and costal cartilages are removed dorsal to thecurvature of the costal cartilages. If specified by the purchaser, the diaphragm shall be
removed.
This anatomical description of the cut must be provided with the information for label
approval.
POTATO SAUSAGE, SWEDISH STYLE, OR POTATO RING OR POTATO PUDDING:
Labels for sausages and pudding identified as "Potato Sausage," "Potato Brand Sausage,""Potato Ring," and "Potato Brand Sausage" may be approved under the following
guidelines:
1. The product must contain a minimum of 45 percent meat and no byproducts.
2. Water must be limited to 3 percent at formulation.
3. When extenders or binders are used, they must be limited to 3.5 percent or 2
percent in accordance with 9 CFR 424.21 of the finished product.
4. The product must include a minimum of 18 percent potatoes.
Sausage identified as "Swedish Style Potato Sausage" is provided for under thefollowing guidelines:
1.
2.
3.
4.

The product must contain a minimum of 65 percent meat and no byproducts
Water must be limited to 3 percent at formulation.
No extenders or binders are permitted.
The product must include a minimum of 18 percent potatoes.

Meat food product identified as "Potato Pudding" is provided for under thefollowing guidelines:

1. The product must contain a minimum of 18 percent potatoes.
2. The product does not meet the other requirements for products identified as"Potato Sausage," "Potato Ring," or "Swedish Style Potato Sausage."
See: Policy Memo 011 dated September 8, 1980
POULTRY:
Cuts of poultry that are not identified in 9 CFR 381.168, Table V, may use the maximum
amount of poultry skin permitted for that “kind.” For example, “turkey” is listed in thetable and may contain up to 15 percent skin. Therefore, a product identified as “whiteturkey” can be placed in this category for a maximum of 15 percent skin.
POULTRY, ASSORTED PIECES:
The product name “Poultry (Kind) Assorted Pieces” is acceptable and does not require
the product to be in natural proportions. In addition, the term “piece” is not the same as
the term “part,” i.e., a piece does not have to be a whole part, e.g., a breast, thigh, ordrumstick.
POULTRY BACON:
See: Bacon-Like Products
POULTRY BREASTS:
When poultry breasts with ribs are boned and the resulting product contains portions of
the scapula (shoulder) muscles and/or muscle overlying the vertebral ribs, they must belabeled to indicate that fact. Proper names for such products are “Boneless Breast with
Rib Meat,” White Chicken Meat or White Turkey Meat,” or if the skin is left intact,“White Boneless Chicken or White Boneless Turkey.” Product labeled “Boneless Breast”
without further qualification may not contain scapula or rib meat.
POULTRY FRANKFURTERS (SIMILAR COOKED SAUSAGES):
Products which contain pork fat must be labeled with pork fat added in the product name.
POULTRY GRADING: (LABELING)
Indicates the quality grades of poultry (U.S. grade A, B, or C). The shield design contains
the letters “USDA,” the U.S. grade of the product, and if not shown elsewhere, the class ofpoultry. Any letter grade on a consumer package or individual carcass indicates the productwas graded by a licensed grader of the Federal or Federal-State grading service, and may
not be applied otherwise. Letter grades on bulk packaging or shipping containers only
indicate that the product is equal to that particular U.S. Grade.

A.

APPLYING GRADEMARKS TO SHIPPING CONTAINERS

All poultry classes and kinds listed in 9 CFR 381.170, except necks, giblets, detached tails,
wing tips, skin and stripped backs (below Grade C) are eligible for grading.
In addition, the following poultry parts may be officially graded:
Boneless, Skinless Breast and ThighTenderloin or Boneless Breast without Tenderloin
Boneless Breast Quarters
Breast Quarters with Bone in
Boneless Thigh Halves
Wing Portion or Section
Breast Halves
Broiler Turkey or Duck Halves
Split Breast
Split Fryers
Skinless, bone-in Thighs, Drums and Breasts
Boneless Breast, ThighBone-in products marinated in a colorless solution
Poultry cuts other than those identified above may not be eligible for grading; therefore,
particular attention should be given to the product name when approving labels for various
poultry products which include grade marks (for example, “Thin Breast Fillets, Thigh
Strips”).
Grade marks on raw poultry parts processed with solutions that may impart color (forexample, injected with a 5% solution of water, salt, butter) or cooked poultry products are
required to include a statement, for example, “Prepared from Grade A Poultry.” The USDA
grader in the plant makes the final determination concerning the necessity of the “Preparedfrom” statement in situations where it is not apparent at the time of label approval that theadded solutions have the ability to impart color to the finished poultry product.
Products which may not be grade marked:
Detached Necks
Giblets Packed Separately
Detached Tails
Wings Tips
Stripped Backs Below C Quality
Diced or Shredded Meat
B. WING DESCRIPTION
The wing is made up of three sections. The section attached to the carcass is the firstsection. The wing tip is the third section.
C. GRADING BACKS WITH NECKS
In applying grade standards, when necks are packed with backs following these steps:

1.

When backs are graded as provided for in the standards, the name of the product isrequired to read as follows:a. Grade A Backs “with necks,” or “and necks.”
b. Grade B Backs “with necks,” or “and necks.”
c. Grade C Backs “with necks,” “Graded backs and necks,” or “backs and necks.”

2.

Necks are to be packed with backs in natural proportions.

3.

Necks may or may not be attached to backs. Necks for all officially graded backs areto be free from serious discolorations, feathers, pin feathers, and accumulations ofblood and/or excess water.

4.

A neck, front, or hind portion of back, when removed from birds which meet the statedquality, may be used to achieve exact weights. Only one of these portions may be
used per package. Scraps of backs or necks may not be used.

5. Labels for packages with portions are required to indicate which portions, for example,
first (1st) portion, 2nd portion, 1st and 2nd portions, 2nd and 3rd portions, etc.
D.

PRESSURE SENSITIVE STICKERS AND TAPE:
1. Inserts or pressure sensitive stickers with the grademark are required to haveplant number.
2. Grademarks on pressure sensitive tape should not be used on consumer packages.
3. Insert with the grademarks are not to be used inside opaque bags.

POULTRY HINDQUARTERS:The term “hindquarters” on labels for single cut poultry items is an acceptable alternative
to the recognized terminology “Leg Quarter” specified in the regulations. The use of theterm “Hindquarters” requires only a specified class of poultry to be considered a true
product name, e.g., “Chicken Hindquarters.” Either term refers to a poultry thigh anddrumstick, with a portion of the back attached.

POULTRY HINDSADDLES:
Poultry hindsaddles are connected poultry leg quarters (the rear of the bird). The productname “Poultry Hindsaddles” may be used alone on the product's label if the product is notintended for retail sale. In contrast, the name “poultry hindsaddles” on the label of a
product intended for retail sale must be accompanied by a fully descriptive name (e.g.,“Poultry Hindsaddles, Connected Leg Quarters”).
POULTRY MEAT, RAW:The labeling of raw poultry meat obtained from other than young poultry includes theclass designation, e.g., “Yearling Turkey Meat” or “Mature Chicken Meat.”
See: Policy Memo 032 dated September 4, 1981
See: 9 CFR 381.117(b)POULTRY PARTS:
Specific net weight packages for poultry parts, usually those containing legs or wings,
include a single part, e.g., a drumstick or thigh, to make the stated weight. The name on
the label must reflect this practice, e.g. “Chicken Legs - Chicken Thigh added to makeweight.” The single part must be cut at the joint. Wing tips are not permitted as added
parts.
POULTRY PRODUCTS:
In poultry products where “meat” appears in the product name, e.g., “White Meat
Chicken Roll,” and “Dark Meat Turkey Loaf,” skin and attached fat are permitted ingreater than natural proportions. However, the ingredients statement must have thepoultry skin or poultry fat listed. When skin and attached fat appear in the ingredients
statement, their placement should be in the correct order of predominance and determinedby the amount present over the permitted natural proportions.
POULTRY PRODUCTS CONTAINING MEAT INGREDIENTS-LABELING:
Poultry products containing meat in amounts that exceed 20 percent of the total meat andpoultry product portion of the poultry product must be descriptively labeled to indicate
the presence of the meat ingredients, e.g., “Chicken and Beef Stew or Stew made with
Chicken and Beef”.
Poultry products containing meat ingredients in amounts at 20 percent or less of the totalmeat and poultry product portion of the poultry product must have names that are
qualified to indicate the presence of the livestock ingredients, e.g., “Chicken Stew-Beef
Added”.
However, poultry products that do not meet specified minimum poultry ingredientrequirements because meat ingredients are replacing any part of the required poultryingredients must be descriptively labeled to indicate the presence of meat ingredients,
e.g., “Turkey and Pork Chop Suey”.
See: Policy Memo 029 dated September 4, 1981
POULTRY PRODUCTS WITH OTHER THAN NATURAL PROPORTIONS OF WHITEAND DARK POULTRY:
Poultry products containing white and dark chicken or turkey of a distinguishable natureand in quantities other than natural proportions of white to dark meat must bear aqualifying statement identifying the types of poultry meat used in conjunction with thekind of poultry in the product name. The poultry block of white and /dark meat
(excluding products labeled as “Mechanically Separated (Kind of Poultry)”) solely
determines the usage of the terms “white and dark,” “dark and light,” “white,” “dark,”
etc. in the product name. Ground poultry (excluding the skin) that bears the terms“white/light,” “dark,” “breast,” “thigh,” etc. in the product names is also considered aspart of the poultry block for determining the usage of terms “white and dark,” “dark andlight,” “white,” “dark,” etc. However, products labeled as “Mechanically Separated(Kind)” do not have any bearing on the use of terms “white,” “light” or “dark” in the
product name since, “Mechanically Separated (Kind)” is as indistinguishable paste-likeproduct that is considered a separated standardized poultry food product ingredient.
Additionally, products with mixture of distinguishable poultry (white or dark) and“Mechanically Separated (Kind)” can not bear claims of “all white,” “pure breast,” “100percent dark,” or similar terms. In this situation, the poultry portion of the productcontains at least two separated poultry ingredients, or one of which is “Mechanically
Separated (Kind).”See 9 CFR 381.117(c), Table 1
POULTRY PUFFS:
Product must contain at least 15 percent cooked poultry meat. Chicken or Turkey Puffs
are classified as hors d'oeuvres and must show a true product name, e.g., “Breaded
Chicken and Rice Balls.”
POULTRY, RAW WITH ADDED SOLUTION:
Unless addressed by other regulations and policies, water and/or oil based solutions may be
added to raw poultry and poultry parts at various levels. The product name must contain adescriptive designative in accordance with 9 CFR 381.117(h).
POULTRY SALAMI PRODUCTS:
Poultry sausages prepared to resemble salami and offered to consumers as a salami shallbear product names as follows:1.

“(Kind) Salami” shall be the product name when the moisture-to-protein ratio in thefinished product does not exceed 1.9:1. This product resembles a dry salami madefrom red meats.

2.

“Cooked (Kind) Salami” shall be the product name when the product is cooked andthe moisture-to-protein ratio is above 1.9:1. This product resembles “cooked salami”
made from red meats.
See: Policy Memo 006 dated July 30, 1980

POULTRY SAUSAGE:
Sausage products made from poultry must be labeled to indicate kind, e.g., “(Chicken)
Sausage,” “(Turkey) Bologna,” etc. Products containing more than one kind of poultry or
red meat must declare the added ingredient in the product name, e.g., “Chicken Bologna,
Beef Added” and “Turkey Franks, Chicken Hearts Added” per Policy Memo 029 dated
September 4, 1981. The basic sausage standards, per meat 9 CFR 319.140, also apply topoultry, except for added water and fat.

POULTRY SKIN:
When determining the amount of poultry skin allowed, refer to 9 CFR 381.168. If thespecific part is not identified in this part, use the figure for boneless kind.
POULTRY STANDARDS:
Name

Minimum or Maximum percentage

Poultry a la KingAt least 20 percent poultry meat

Poultry Barbecue

At least 40 percent poultry meat

Poultry, Breaded

No more than 30 percent breading

Poultry, Brunswick Stew

At least 12 percent poultry meat

Brunswick Stew with
Poultry

At least 8 percent poultry meat

Poultry Burgers

100 percent meat with skin and fat innatural proportions

Poultry Cacciatore

At least 20 percent poultry meat or 40 percent withbone.

Poultry Canneloni

At least 7 percent poultry meat

Poultry Chili

At least 28 percent poultry meat

Poultry Chili withBeans

At least 17 percent poultry meat

Poultry Chop SueyAt least 4 percent poultry meat

Chop Suey with Poultry

At least 2 percent poultry meat

Poultry Creole with RiceAt least 35 percent cooked poultry meat andsauce portion. Not more than 50 percent cookedrice in total product.

Poultry Chow Mein
(w/o noodles)

At least 4 percent poultry meatPoultry Croquettes

At least 25 percent poultry meat

Poultry, Creamed

At least 20 percent poultry meat

Poultry Dinners

At least 18 percent poultry meat

Poultry Fricassee

At least 20 percent poultry meat

Poultry Fricasseewith Wings

At least 40 percent poultry wings(cooked basis with bone)

Poultry Gizzards andGravy

At least 35 percent cooked
gizzards

Poultry Hash

At least 30 percent poultry meat

Poultry Liver Omelet

At least 12 percent cooked poultry liver

Poultry Meatloaf

At least 65 percent raw poultry
or 50 percent poultry meat and a

Poultry Noodle Dinner

At least 15 percent poultry meat.

Poultry Noodle Dinnerwith Gravy

At least 6 percent poultry meat.

Poultry with Noodles
or Dumplings

At least 15 percent poultry meator 30 percent poultry meat withbone.

Noodles or Dumplings
with Poultry

At least 6 percent poultry meat.

Poultry Paella

At least 35 percent poultry meat or 35 percent
poultry meat and other meat, no more than 35
percent cooked rice, must contain seafood.

Poultry Parmigiana

At least 40 percent breaded poultry
See: Veal Parmigiana

Poultry Pies

At least 14 percent poultry meat

Poultry Ravioli

At least 2 percent poultry meatPoultry Salad Mix

At least 45 percent poultry

Poultry SaladAt least 25 percent poultry
See: Salad, Poultry

Poultry Soup

At least 2 percent poultry meat

Poultry Flavored Soup

No minimum requirement(less than 2 percent poultry meat)

Poultry Spread

At least 30 percent poultry

Poultry Stew

At least 12 percent poultry meat

Poultry Stew with
Dumplings

At least 8.4 percent poultry meat
(Based on 70 percent of Stew
requirement).

Poultry Subgum

At least 12 percent poultry

Poultry Tamales

At least 6 percent poultry meat

Poultry Tetrazzini

At least 15 percent poultry meat

Poultry Turnover

At least 14 percent poultry meat

Poultry with Gravy/
Sauce

At least 35 percent poultry meat

Gravy with Poultry
Poultry with Gravy andDressing

At least 15 percent poultry meat
At least 25 percent poultry meat

Poultry with RiceAt least 15 percent poultry meat

Poultry Scrapple

At least 30 percent poultry and/or
poultry byproducts.

Poultry withAt least 15 percent poultry meat.
Vegetables
POULTRY TENDERS AND POULTRY TENDERLOINS:
A “(Kind) Tender” is any strip of breast meat from the kind of poultry designated.

A “(Kind) Tenderloin” is the inner pectoral muscle which lies alongside the sternum(breast bone) of the kind indicated.
See: Policy Memo 100 dated September 3, 1986
POULTRY WING SECTIONS - (KIND):
Wing Sections is an acceptable designation for a product consisting of equal proportionsof the parts of a wing. It may be and is usually used for equal proportions of wing
portions and drummettes.
PREMIER JUS OR (OLEO STOCK):
The product obtained by rendering at low heat the fresh fat of heart, caul, kidney, andmesentery collected at the time of slaughter of bovine animals. The raw material does notinclude cutting fats. Premier Jus is not an acceptable name unless accompanied by theterm “Oleo Stock.”
PRESSURE SENSITIVE LABELS:
Labels applied to packages shall be of the self-destructive type and must adhere to the
packages under all conditions of use.
PRESSURE SENSITIVE STICKERS AND INDELIBLE INK:
Pressure sensitive stickers are as a means for manufacturers to use existing labelingmaterial by covering inaccurate and/or misleading labeling information with corrected
text or used as a promotional tool, e.g., a starburst encircling sweepstakes terminology. A
pressure sensitive sticker must be the type that destroys the underlying label or package if
removed, or be self-destructive. Similarly, indelible ink is used as a means for
manufacturers to use existing labeling material by covering inaccurate and/or misleadinglabeling information with opaque ink or adding required information with a rubber stamp.
Temporary label approval is not required when the entire label including the pressure
sensitive sticker or marking/covering from indelible ink is truthful, not misleading, andthe product is not misbranded. Corrected text on pressure sensitive sticker can covermandatory or non-mandatory information. Indelible ink may be used to cover inaccurate
information or apply markings to existing labeling material in order to make the labelingaccurate and truthful.
Labeling bearing pressure sensitive stickers or marking/covering from indelible ink falls
under the provisions of the generic label approval regulations in 9 CFR 317.5 and 9 CFR
381.133, which provides the conditions for use of final labeling without first submitting
sketch labeling for evaluation and approval at headquarters. Companies need to create
and maintain records of all final labeling, otherwise known as generic approvals.

Consistent with the rules on generic labeling approval, sketch labeling approval isrequired for the entire label when pressure sensitive stickers or marking from indelible
ink contain special claims (e.g., quality, nutrient content, health, negative, geographicalorigin, animal production (e.g., “no antibiotics administered,” breed claims, and “nohormones added”), and other claims (e.g., “natural”), guarantees, foreign language or achange of the nutrition facts serving size.
For non-standardized amenable product labeling (e.g., descriptive name products, meatflavors or poultry reaction flavors, etc.) that received sketch approval and the existinglabeling is modified by use of pressure sensitive stickers or indelible ink, a sketch
approval is required when a change is made to the product label not covered by genericapproval regulations 9 CFR 317.5(b) (9) and 381.133(b) (9), e.g., a product namechange.
Certain products are not compliant with the generic approval regulations, e.g., exotic
animal product labeling, rabbit product labeling, certified pet food labeling, etc. In
situations where existing labeling is modified by use of pressure sensitive stickers orindelible ink, the labels must be submitted to the Labeling Consumer Protection Staff inWashington, D.C for sketch approval.
Transferred labels bearing a pressure sensitive sticker covering the existing legend orindelible ink covering the existing legend, are operating under the original
establishment’s final label approval record, even though the establishment number is forthat of the producing establishment. When pressure sensitive stickers are used to coverand correct other existing information or indelible ink is used to cover or add information,
the rules for sketch approval and generic labeling apply to the entire label.
This entry cancels Policy Memo 115 dated July 11, 1988, since 115 is out of date.
PRIMAL PARTS AND SUBPRIMAL MEAT CUTS:
Red meat carcasses, primals, subprimals or cuts can be labeled: 1) as the species oforigin, e.g., beef tenderloin bearing the simple product name of “beef,” 2) as species
without identifying the primal or subprimal when certain terms associated with various
sizes are part of the product name, i.e., chop, cutlet, steak, fillet, filet, roast, strips, etc.,
e.g., “Beef Steak,” 3) as species and primal or subprimal cut, e.g., "Veal Shoulder Blade
Steak," and 4) as species, coin name (butt, cala, daisy, picnic, etc.) and primal or
subprimal cut. The species and coin name are not appropriate as a complete productname since it is missing the primal or subprimal cut, e.g., the phrase “pork picnic” isincomplete without “shoulder.”Recent editions of the “Uniform Retail Meat Identity Standards (URMIS),” published anddistributed by the National Livestock and Meat Board, and “The Meat Buyers Guide,”published by the National Association of Meat Purveyors, may be used to identify
recommended names. These guides have been prepared through extensive review andanalysis of the most recent edition of “Institutional Meat Purchase Specifications (IMPS)”

and in cooperation with the U.S. Department of Agriculture, Agriculture Marketing
Service (AMS) and public and industry associations.
PRIME RIB OF BEEF OR STANDING BEEF RIB ROAST FOR PRIME RIB:
These products do not have to be derived from USDA prime grade beef.
PRINCIPAL DISPLAY PANEL, ALTERNATE:
The determination as to whether or not a panel is an alternate principal display panel shallbe based on whether or not the panel is likely to be displayed, presented, shown, or
examined under customary conditions of sale. If the intent of the panel cannot be
determined and demonstrated, and if it has the appearance of a principal display panel, thepresence of three or more mandatory labeling features shall serve to characterize the panel
as an alternate principal panel. As such, any remaining mandatory features required to beplaced on a principal display panel must be also included.
See: Policy Memo 037 dated November 4, 1981
PRODUCT NAMES:
1. A product standard should only be applied if the product name is the same as that
described by the standard in the regulations or in the Policy Book. For example, theproduct, “Beef, Cheese and Vegetables in a Crust,” would not be required to meet thestandard for a “turnover” in the policy book.
2. Products such as “Pizza Pouches” must meet the standard for pizza since they are
named “Pizza” even though they are not traditional type pizza. Furthermore, cheese
may not be substituted for meat in products named “Pizza.”
PRODUCT NAME QUALIFIERS:
Product name qualifiers have no sizing requirements other than appearing contiguous to the
product name and being prominent and conspicuous. Examples of product name qualifiers
are “Smoked Flavor Added” and “Colored with Paprika.”
PRODUCT NAME QUALIFERS IN SECONDARY PRODUCTS:
Product name qualifiers, e.g., “binders added,” are not required on secondary productswith labeling, with the exception of the statement “Calcium Propionate Added to Retard
Spoilage of Crust” on pizza labeling. Secondary products are those meal like productsthat contain a multi-ingredient meat or poultry component, e.g., “Lemon Pepper Seasoned
Chicken Breast with Rib Meat, Binders Added in ‘Lemon Pepper Chicken Breast with
Vegetable Medley.’” The characteristics of the meat or poultry added ingredients, aredisclose in the ingredients statement.
See: Policy Memos 112 and 117

PRODUCT OF USA:
Labeling may bear the phrase “Product of U.S.A.” under one of the following conditions:
1. If the country to which the product is exported requires this phrase, and the
product is processed in the U.S., or
2. The product is processed in the U.S. (i.e., is of domestic origin).
This entry cancels Policy Memo 080 dated April 16, 1985
PROSCIUTTO:
Italian for ham, dry cured. The product name “Prosciutto” is acceptable on labeling to
identify a dry-cured ham.
PROSCIUTTO, COOKED:
The product name “Cooked Prosciutto” is acceptable on labeling to identify a dry-cured
Prosciutto ham that is cooked.
PROSCIUTTO COTTO, COOKED HAM:
The product name “Prosciutto Cotto, Cooked Ham” is acceptable on labeling to identify aregular pickle-cured cooked ham. Prosciutto Cotto is the Italian name for cooked ham.
PROTECTIVE COVERINGS (MEAT):
Processed or Prepared Product - Immediate containers, e.g., bags, cardboard cartons, tray
packs, and film bags enclosing processed or prepared product can be considered
protective coverings and exempt from the marking and labeling requirements if placed ina shipping container which meets all mandatory labeling requirements of an immediatecontainer. This does not exempt the mandatory identification and marking which is
specifically required on the immediate container of cooked beef (9 CFR 318.17). In
addition, the shipping container must be clearly marked “Packed for Institutional Use” oran equally descriptive statement of intended limited distribution. Unlabeled product may
not be removed from shipping containers for further distribution nor displayed or offered
for sale.

Unprocessed Meat Cuts - Transparent film bags enclosing individual meat cuts in an
unprocessed state can be considered protective coverings and exempt from the marking
and labeling requirements if placed in a shipping container which meets all mandatorylabeling of an immediate container. These unlabeled meat cuts may only be removed
from the shipping container for resale and further distribution to retailers, hotels,
restaurants, and similar institutions if the product itself or the film bag bears a clearly
legible official mark of inspection and the establishment number.
See: Policy Memo 090B dated December 18, 1990
PROTECTIVE COVERINGS (POULTRY):
Under provision of the Poultry Products Inspection Act, protective coverings may be
exempt from labeling requirements for immediate containers. Under certain
circumstances, some protective coverings are considered immediate containers; under
different circumstances, they are regarded only as protective product coverings.
When plastic film bags, cardboard cartons, etc., are used for protecting poultry sold forexport or to institutions, e.g., hotels, restaurants, and hospitals (where the contents are
consumed on the premises), they are exempt from the mandatory labeling of immediatecontainers, provided the shipping container meets all the labeling requirements for an
immediate container. Such product may not be diverted to retail channels and displayedfor sale or be sold to household consumers unless they bear all labeling features requiredfor immediate containers.
See: 9 CFR 381.65(p)
PUDDING:
Nonspecific product.
PULLED PORK:
Refers to pork removed from bones by hand or by mechanical means. The meat mustretain its natural striated muscle fiber structure, i.e., it can be shredded, chunked, etc., but
may not be ground, chopped, or comminuted.
QUALITY GRADE TERMS AND SUBJECTIVE TERMS ON LABELS:
Terms designated as grades of meat, i.e., prime, choice, select, good, etc., may only be
used on red meat which has been officially graded. However, the Food Labeling Division(FLD) will take no action to rescind currently approved labels which contain the word“select.” Labels for new or reformulated products or new product lines will be approvedin accordance with the policy for grading terms described above.

Letter grades A,B,C, which are designated grades for poultry, may only be used on
poultry (whole birds and parts) that are officially graded and may not be used on red
meat. Although poultry grade terms (U.S. grade A, etc.) are not allowed to be used on redmeats, the terms prime, choice, and select may be used on poultry (whole birds or parts)that are equivalent to U.S. grade A. The use of a possessive, e.g., XYZ's Prime, does notrelieve a company of this requirement. The use of quality grade terms on further
processed meat and poultry products will be evaluated on a case-by-case basis todetermine if they wrongly imply that the meat or poultry used in these products has been
graded.
Terms which are subjective in nature, e.g., but not limited to, fancy, finest, super,
supreme, ultimate, premium, greatest, best, old fashioned, homestyle, hotelstyle, deluxe,
special, famous, and old time may be used unqualified on labels for meat and/or poultry
products. The term “selected” as well as other terms, will be considered individually by
the Labeling and Consumer Protection Staff, again to determine if these terms wrongly
imply that the meat or poultry has been graded.
See: Policy Memo 101A dated August 30, 1988
QUICHE PRODUCTS:
The term “Quiche” does not have to be qualified to indicate it is a custard cheese pie.
However, when characterizing ingredients, e.g., bacon, ham, chicken, onion, etc. are usedeither alone or in combination, the ingredients shall be either clearly identified as part ofthe product name or prominently displayed elsewhere on the principal display panel(PDP) of the label (e.g., Bacon Quiche, Ham and Onion Quiche, etc.). Similarly, thecharacterizing ingredients in Quiches bearing fanciful names shall be identified as part ofthe product name or highlighted elsewhere on the PDP (e.g., Quiche Bercy - made withham and wine). Since “Quiche Lorraine” is widely recognized, the characterizing
ingredients do not have to be identified as a part of the product name or elsewhere on the
PDP.
Meat and poultry quiches must contain at least 8 percent cooked meat or poultry andsufficient cheese so that the combined total at least comprises 18 percent of the finishedproduct. Quiche Lorraine must contain cooked bacon and/or ham and the only cheeses
are Swiss and/or Gruyere.
If other characterizing ingredients (excluding cheese), e.g., onions, peppers, olives, etc.,
are used in addition to the meat or poultry ingredient in Quiche Lorraine or in any otherquiche, the combination of these other characterizing ingredients and the meat or poultry
ingredients must comprise at least 8 percent of the total product, and the cooked meat orpoultry portion must be at least 5 percent of the total product.
See: Policy Memo 077 dated October 11, 1985

RANCH:The regulations and policies applicable to “Farm” also apply to ranch.
RAVIOLI (MEAT):
This product must contain at least 10 percent meat.
REHYDRATED DEHYDRATED VEGETABLES:
Rehydrated dehydrated vegetables acceptable as name. The specific vegetable must be
identified in the ingredient statement.
RELLENO DE PAPA (PR):This product must contain 8 percent cooked meat. A Puerto Rican product that mustshow a true product name, e.g., “Potato Balls with Beef,” or “Potato Dough with a Beef
Filling.”
RENDERED BEEF FAT TISSUE SOLIDS:
The solid remains of a fat extraction process from beef that was ground and rendered by ahigh temperature (180o F) continuous wet rendering system.
See: Beef Greaves
REWORK:
Rework – is allowed in unlimited quantities when added to like product. However, if
breaded/battered rework is added to similar products, the rework is limited to 2 percent.
RICE AND MEAT:
The product must contain at least 12 percent meat.
ROASTED:
The term “roasted” may be used to describe products that have been subjected to cooking
methods that result in a roasted appearance.
ROLLS:
Six uses exist for the term “Roll” in conjunction with names for meat food products:
1. Items consisting of a solid piece of meat, for example, “Boned Veal Rib,” formed
and tied as a roll and usually offered with seasonings.
2. Chopped meat in combination with condiments, also formed and processed. It
can be and often is offered in the fresh meat state.

Water (or any other liquid) is not an ordinary or usual ingredient in the above “MeatRoll” items. If water (liquid) is an ingredient in these products and they are raw,
then the product name must contain a descriptive designation in accordance with 9
CFR 317.2(e)(2). If water (liquid) is an ingredient in these products and they arecooked, then the product name must include a containing statement in accordancewith Policy Memo 084A.
3. “Sausage Rolls” have similar formulas and water limitations to cooked sausage.
The finished product may contain up to 10 percent added water, is in roll shape,and is Cooked, or Smoked and Cured (species) Roll Sausages.
4. Non-descriptive rolls, for example, “Pizza Roll,” “Pickle Roll,” “Relish Roll,” etc.,
contain meat with cheese, peppers, pimentos, relishes, and other similar materials.
An ingredients statement is required as a part of the product name on the basis of
instructions in 9 CFR 317.2(c)(1) and (2), and 317.2(e).
5. Product made from meat and water that has been chunked, ground, chipped,
wafer-sliced, etc., and formed into a roll containing a plant protein product or otherbinder could be labeled as a “Meat, Water, and Textured Vegetable Protein Roll.”
The same size lettering is required to be used for the product name.
6. Product made from meat that has been chunked, ground, chipped, wafer-sliced,hydroflaked, etc., and formed in a roll containing a plant protein product or otherbinder is required to be labeled as “Beef and Textured Vegetable Protein Roll” or“Beef and Soy Protein Concentrate Roll.”
ROLLS, POULTRY:
Only natural proportions of skin to the whole carcass or designated part may be used. Ifskin is in greater than natural proportions, the name must be qualified with the term “Skin
Added.”
See: 9 CFR 381.159
ROMANO CHEESE:
Label must show “kind” of milk, e.g., (Caprino), “Romano Cheese made with Goat's
Milk;” (Pecornia), “Romano Cheese made from Sheep's Milk;” or (Vaccino), “Romano
Cheese made from Cow's Milk.” The words in parenthesis are not required to be shown.
RUMAKI:This product must contain at least 50 percent chicken livers. An hors d'oeuvre orappetizer. Rumaki is a combination of chicken livers, water chestnuts, and bacon.

SALAD - FREEZE DRIED HAM:
Antioxidants have been permitted in Freeze Dried Ham at a level of 0.01 percent, based
on total weight of the ham.
SALAD - GERMAN STYLE POTATO SALAD WITH BACON:
Requires at least 14 percent cooked bacon.
SALAD MIX, POULTRY:
Product must contain at least 45 percent cooked poultry.
SALADS:
Standards for salads:
Meat salads must include at least 35 percent cooked meat or meat food product (e.g.,corned beef, ham). Ingredients, e.g., “Ham water added” or “Corned Beef and waterproduct” may be used if the formula is adjusted to account for the amount of added
substances. Example: if 85 percent of a meat food product is meat, then 35 percent
required meat divided by 0.85 equals 41 percent required meat food product in the salad.
Cobb Salad - Contains lettuce and chicken or turkey. The other ingredients that may befound include bacon, hard cooked eggs, tomatoes, Roquefort or other blue cheese or
dressing. The product name must include the poultry component(s) and also identify any
meat ingredient when present about 2 percent, e.g., “Bacon and Chicken Breast Cobb
Salad.”
Caesar Salad - is an acceptable product name and normally contains cheese, meat, orpoultry pieces and may contain other vegetables.
Ham and Cheese Salad - Must contain at least 25 percent cooked ham.
Macaroni with ham or beef - Must contain at least 12 percent cooked meat.
Poultry Salad - Must contain at least 25 percent cooked poultry (natural proportions ofskin and fat).
Chopped egg and ham salad - Must contain at least 12 percent ham.
Chopped egg and bacon salad - Must contain at least 12 percent bacon (9 percent fully
cooked bacon).
Vegetable and/or fruit with poultry - Must contain at least 25 percent cooked poultry.
Cracker meal, bread crumbs, and similar ingredients may be included in meat or poultry
salads up to 2 percent of the total formula. If more than 2 percent is used, a product namequalifier is required. Modified food starch and textured vegetable protein cannot be
substituted for cracker meal and bread crumbs in salad products.

SALAMI:A dry sausage that requires an MPR of 1.9:1 or less. Extenders and binders are permitted.
It may be cooked to shorten drying period.
SALAMI, BEEF:
A cooked, smoked sausage, usually mildly flavored, in a large casing, containing coarsely
ground beef. Cereals and extenders are permitted. May contain fat. Product does nothave to be labeled cooked.
SALAMI, COOKED:
The product “Salami” must be labeled to include the word “Cooked,” regardless of thetype and size of its packaging, unless it is one of the following:
1. A salami with a moisture protein ratio of no more than 1:9 to 1;
2. “Genoa salami” with a moisture protein ratio of no more than 2.3:1;
3. “Sicilian salami” with a moisture protein ratio of no more than 2.3:1;
4. Labeled, as . . . ,a. Kosher Salami,b. Kosher Beef Salami,c. Beef Salami,d. Beer Salami, ande. Salami for Beer.
Pork skins are not a permitted ingredient in cooked salami.
See: Policy Memo 031A dated July 23, 1986
SALAMI, COTTO:
A mildly flavored cooked, cured sausage, in a large casing, usually containing coarsely
ground beef and pork. The product contains whole or visible pieces of peppercorns. It is
cooked in dry heat.
SALAMI, HARD:
A dry sausage with an MPR of 1.9:1. It is made with beef and pork and seasoned withgarlic. Less highly flavored but usually more heavily smoked than Italian Salami. It is
tied with loops or twine that gives a scalloped appearance.
SALAMI, ITALIAN:
This kind of dry salami is usually prepared in the San Francisco area and is easily

distinguished by its covering of a white mold. This salami consists of about 80 percent
finely chopped pork, to which a small amount of pork fat may be added. Nonfat dry milk
can comprise 3 1/2 percent of the finished product. The remainder consists of chopped
beef, seasoning, salt, and curing agent. The product should have an MPR not in excess of
1.9:1 to insure the fat content and dryness properties associated with a “dry salami.”
SALCHICHON (SP):This term, meaning “Large Sausage,” This term may only be used for large casingsausage products that are 3 inches in diameter or more. Label must show a true product
name.
SALISBURY STEAK:
Finished product must contain at least 65 percent meat. Fat is limited to 30 percent.
Other requirements are:1.

It is an unbreaded cooked product.

2. The meat block may contain 25 percent pork, with the remainder beef. Or, the meat
block may contain up to 12 percent partially defatted chopped beef and pork.
3. Extenders are permitted up to 12 percent. When isolated soy protein is used, 6.8
percent is the equivalent of 12 percent of the other extenders. Those extenders
include, but are not limited to: cereal, bread crumbs, cracker meal, soy flour, soyprotein concentrate, isolated soy protein, and textured vegetable protein.
4. Meat byproducts are not permitted. Beef heart meat is permitted.
5. Permitted liquids include, but are not limited to: water, broth, milk, cream, skim milk
and reconstituted skim milk (9 parts water to 1 part NFDM).
6. Product not cooked which conforms to the above may be labeled “Patties for
Salisbury.”
SALISBURY STEAK, TURKEY:
Product must contain at least 55 percent turkey meat in natural proportions (light anddark) or 65 percent turkey with skin and fat in natural proportions (skin 10 percent,turkey met 55 percent). Maximum amount of binders and extenders is 12 percent.
SALPICAO:
A smoked sausage. The label must show a true product name, e.g., “Smoked Sausage.”
No more than 3 percent water can be added at formulation.
SALSICCIA (IT):A fresh pork sausage, highly spiced, in which paprika is permitted. It is a rope stylesausage made of finely cut pork trimming.

SALT AS A CURE:
Dry processed hams, pork shoulders, and bacon are ordinarily cured with mixtures that
contain mostly salt along with sugar and nitrates plus nitrites. However, some processors
use salt alone in preparing their products. The salt in contact with the meat provides thedesired cured color, taste, and necessary product protection.
Salt is an acceptable cure when used singly in the curing and salt equalization of dry
processed hams, pork shoulders, and bacon. The cured products must have a 10 percent
brine concentration.
SAMOSA:This product originated in India, although it is also associated with Pakistan. It resembles
a “Meat Turnover” and consists of a spiced vegetable and meat mixture in a dough crust.
At least 25 percent meat is required. Label must show a true product name, e.g., “Beef
Turnover.”
SAMPLES:Free samples included along with the meat and poultry food products are not to be
included in the net weight statement, and the ingredients do not need to be identified in
the ingredients statement as long as the ingredients appear on sample package.
SANDALWOOD:
SANDWICH - CLOSED:
Product must contain at least 35 percent cooked meat and no more than 50 percent bread.
Sandwiches are not amenable to inspection. If inspection is requested for this product, it
may be granted under reimbursable Food Inspection Service.
Typical “closed-faced” sandwiches consisting of two slices of bread or the top andbottom sections of a sliced bun that enclose meat or poultry, are not amenable to theFederal meat and poultry inspection laws. Therefore, they are not required to beinspected nor bear the marks of inspection when distributed in interstate commerce.
SANDWICH - OPEN:
Must contain at least 50 percent cooked meat. Sandwiches are amenable only if they areopen faced sandwiches. Product must show a true product name, e.g., “Sliced Roast Beef
on Bread.”This regulatory policy in no way alters the Department's present policy with respect tocaterers who include meat sandwiches in their dinners.
SANDWICHESPRODUCTS”):

(MEAT

OR

POULTRYASCOMPONENTSOF“DINNER

Dinners containing a sandwich type product, e.g., a frankfurter, hamburger, or sliced
poultry meat with a bun, are amenable and subject to inspection.

SANTA FE STYLE:
Acceptable for products that contain chilies with corn or beans and one of the following
ingredients: Cheese (jack, cheddar, Mexican Style or fresh goat), bell pepper, onion,
garlic, tomatoes, tomatillos, cumin, oregano or cilantro. The beans should be either
black, kidney, navy, pink, pinto, red, or white beans or an indigenous variety.
SARNO:
A dry smoked sausage that is air dried. The label must show a true product name, e.g.,“Smoked Sausage.” Coarsely chopped beef, pork, and garlic are not permitted.
SATAY:
This term refers more to a preparation method than to the nature of a finished product.
Satay can be made from chicken, beef, lamb, pork, and other food items, and prepared in
two ways:
1. Meat is cut into one inch cubes, then dipped into a spicy sauce, skewered, and roasted
over an open fire (similar to “Kebobs” except no vegetables or fruit). Label must show atrue product name, e.g., “Beef Cubes on Stick.”
2. Meat is cut into one inch cubes, then dipped into a spicy sauce and canned. Label mustshow a true product name, e.g., “Beef Cubes in Spicy Sauce.”
SAUCE WITH MEAT OR MEAT SAUCE:
Product must contain at least 6 percent ground meat.
SAUERBRAUTEN (GR):“Sauerbrauten” must contain at least 50 percent cooked beef. “Gravy with Sauerbraten”
must contain at least 35 percent cooked meat. Sauerbrauten is cooked beef in a vinegar
flavored sauce. The beef is marinated in vinegar sauce, then separated from the sauce andpartially cooked, and put back in the sauce and cooked completely.
SAUERKRAUT BALLS WITH MEAT:
Product must contain at least 30 percent meat or meat food product.
SAUERKRAUT WITH FRANKS AND JUICE:
Product must contain at least 20 percent franks.
SAUSAGE CLASSIFICATION:
Fresh Sausage: Made of fresh, uncured meat, generally cuts of fresh pork, andsometimes beef. Its taste, texture, tenderness, and color are related to the ratio of fat tolean. Trimmings from primal cuts, e.g., pork, loin, ham, and shoulders are often used.
When ice or water is used to facilitate chopping and mixing, it is limited to a maximumof 3 percent of the total formula. It must be kept under refrigeration and thoroughlycooked before serving. Bratwurst is in this class. Binders and extenders are permitted in
fresh sausages except where regulations do not permit the use of such ingredients, i.e., 9
CFR 9 CFR 319.140 (Pork Sausage), 9 CFR 319.142 (Beef Sausage), 9 CFR 319.144(Whole Hog Sausage), and 9 CFR 319.145 (Italian Sausage).
See: 9 CFR 319 Subpart E
Uncooked smoked sausage: Has all the characteristics of fresh sausage except it issmoked, producing a different flavor and color. It must be thoroughly cooked before
serving. “Smoked Pork Sausage” is included in this class. If it is a mixture of pork andother meats, regardless of size, it must be treated for trichinae.
See: 9 CFR 319 Subpart F
Cooked sausages and/or Smoked sausages: These products are chopped or ground,seasoned, cooked and/or smoked. Added water is limited to 10 percent of the finishedproduct. Meat byproducts may be used when permitted by standard. Cure is required forparticular sausages, e.g., wieners or Polish sausage. These sausages come in various
shapes and sizes, e.g., short, thin, long and chub. Cotto salami, liver sausage, and cookedweisswurst are included in this category. Wieners, bologna, knockwurst, etc., are also inthis class but are further distinguished by a fat and moisture limitation.
See: 9 CFR 319.180
Dry and Semi-dry sausages: Dry sausages may or may not be characterized by abacterial fermentation. When fermented, the intentional encouragement of a lactic acidbacteria growth is useful as a meat preservative as well as producing the typical tangy
flavor.
The meat ingredients, after being mixed with spices and curing materials, are generally
held for several days in a curing cooler. Afterward, the meat is stuffed into casings and isstarted on a carefully controlled air-drying process. Some dry sausage is given a light
preliminary smoke, but the key production step is a relatively long, continuous air-drying
process.
Principal dry sausage products are salamis and cervelats. Salamis are coarsely cut,
cervelats finely cut with few exceptions. They may be smoked, unsmoked, or cooked.
Italian and French dry sausage are rarely smoked; other varieties usually are smoked.
Dry sausage requires more production time than other types of sausage and results in aconcentrated form of meat. Medium-dry sausage is about 70 percent of its “green” weight
when sold. Less dry and fully dried sausage range from 80 percent to 60 percent of original
weight at completion.
Semi-dry sausages are usually heated in the smokehouse to fully cook the product andpartially dry it. Semi-dry sausages are semi-soft sausages with good keeping qualities due totheir lactic acid fermentation.
Although dry and semi-dry sausages originally were produced in the winter for use in thesummer and were considered summer sausage, the term “summer sausage” now refers tosemi-dry sausages, especially Thuringer Cervelat.
SAUSAGE CONTAINING CHEESE:
Sausages may contain cheese under the following conditions:
1. If there is a standard for that particular sausage, it must be met as though it contained
no cheese.
7. The cheese must characterize the product and appear as part of the product name.
Example “Italian Sausage with Cheese.”
See: Policy Memo 010 dated September 8, 1980
SAUSAGE - LIQUIDS ADDED:
Sausages containing fluid ingredients that are expected such as fruit and juice andvinegar, are permitted at any level as long as the product is descriptively labeled. The
sausage portion of the product, however, must meet any applicable standard. Vinegar isan expected ingredient in chorizos and the name does not have to indicate its presence.
SAUSAGE - SHELF STABLE:
Dry sausage must have a Moisture Protein Ratio (MPR) of 1.9:1 or less, unless an MPR iscited under MOISTURE PROTEIN RATIO.
Non-refrigerated, semi-dry, shelf-stable sausage must have an MPR of 3.1:1 or less and a
pH of 5.0 or less, unless commercially sterilized or unless an MPR is cited under
MOISTURE PROTEIN RATIO. Alternately, non-refrigerated, semi-dry, shelf-stablesausages are those that:
1. are fermented to a pH of 4.5 or lower (or pH may be as high as 4.6 if combined withproduct water activity no higher than 0.91),
2. are in an intact form or, if sliced, are vacuum packed,
3. have internal brine concentration no less than 5 percent,4. are cured with nitrite or nitrate, and
5. are smoked with wood.
SAUSAGE, REWORK:This term applies to a fully or partially processed product (excluding uncooked
trimmings) re-routed for reasons other than unwholesomeness or adulteration (i.e.,emulsion residue, product breakage, slicing operations, smoked meats, returns, etc.) andintended for inclusion in cooked sausage, loaves, and similar products. Rework may be
used provided it does not adulterate the product, violate its standard of composition,change the order of predominance of ingredients, or perceptibly affect the normal

characteristics of the product. Rework is subject to the following restrictions:
1. Cooked sausage, meat loaves may be used in similar products without limitation.
2. Except in products covered by section 9 CFR 319.180, pieces of cooked and/or smokedmeat may be used without limitation if properly identified in the ingredients statement.
3. Pieces of uncooked, cured pork from primal parts may be used without limitation if
properly identified in the ingredients statement.
4. Sausage products in edible collagen casings may be used in similar finely comminuted
products without limitation and need not be peeled.
5. Finished cooked sausage in natural casings may be used in similar finely comminuted
products without limitation, except sausages in bungs, middles, beef rounds, bladders, or
stomachs, which must be stripped of the casings before use. Also, natural casings of any
type that break during the stuffing operations should not be included in emulsions.
SAUSAGE TYPE PRODUCTS WITH FRUITS AND VEGETABLES:
Sausage type products that contain unexpected ingredients that significantly alter thecharacter of the product may be descriptively labeled as (characterizing ingredient)
Sausage, e.g., “Cherry Pecan Sausage,” “Wild Rice Sausage,” or other equally descriptive
names, e.g., “Sausage with Wild Rice.”
The sausage portion of fresh sausage products must meet any applicable standards,
including fat and added water limitations, moisture/protein ratios, and use of binders andextenders prior to the addition of any characterizing ingredient(s). For cooked, smoked,
or dry sausages, the finished sausage type product must meet the sausage standard prior to
the addition of any characterizing ingredients.
The unexpected ingredient must be present in sufficient quantity or form to characterize
the sausage type product in flavor, texture, or other sensory attributes. However, there are
no minimum use levels.
This policy applies to products containing unexpected food ingredients, e.g., fruits andvegetables, e.g., cherries, pecans, tomatoes, etc., that change the character of the productby the addition of unique flavor and other sensory characteristics. The policy does not
apply to imitation products, i.e., products formulated to resemble in taste, texture, color,etc., the traditional sausage products, but which are nutritionally inferior. Sausages
containing cheese are addressed Policy Memo 010, and Potato Sausages are addressed in
Policy Memo 011.
SAUSAGE WITH SAUERKRAUT IN SAUCE:
Product must contain at least 40 percent sausage.

SAUSAGE (Species):(Species) sausages identified in 9 CFR 319.141, 319.142, 319.144, and 319.160 of themeat inspection regulations may be cooked, cured or smoked (or any combination), butmust comply with the standards before being processed if the product name is to include“(species) sausage.” For example, fresh beef sausage identified in 9 CFR 319.142 which
is cured and cooked may be labeled “cured, cooked beef sausage.” Prior to thisprocessing, these products could not contain more than the 3 percent water permitted by
the standard.
Cooked cured sausages or smoked cured sausages containing up to 10 percent added
water in the finished product and prepared from one species may be labeled as “cooked
cured sausage,” “smoked sausage,” “cooked cured sausage made with (species),” or“smoked sausage made with (species).”
Semi-dry and dry sausages made from a single species may be labeled “(species)sausage,” e.g., “beef sausage.”This policy does not apply to cooked sausages identified in section 9 CFR 319.180 of themeat regulations.
See: Policy Memo 051 dated September 13, 1982
SCALLOPED POTATOES AND HAM:
Product must contain at least 20 percent cooked ham.
SCALLOPED POTATOES AND SAUSAGE:
Product must contain at least 20 percent cooked sausage.
SCALLOPED POTATOES FLAVORED WITH SAUSAGE:
Product must contain at least 3 percent sausage.
SCALLOPPINI:
Product must contain at least 35 percent cooked meat or poultry meat. Thin slices of
cooked veal, sometimes beef or poultry, seared or fried. Label must show a true productname, e.g., “Veal Scalloppini” or “Chicken Scalloppini.”
SCHICKENWURST (GR):The product is made of two parts, one of which is an emulsion prepared from pork andbeef cuts. The second component consists of chunks of ham measuring from 2 to 3
inches in size. The two parts are mixed, stuffed into large casings, and smoked while
being cooked. The final product appears as a luncheon sausage with large pieces of red
ham meat held together by a light pink binder. The ham sections comprise at least 50
percent of the product and the item has a distinct smoked flavor. This product is very
similar in appearance to the product sold as “Ham Bologna.”SCRAMBLED EGGS WITH BACON:
Product must contain at least 10 percent cooked bacon.
SEAWEED:
The term is not an acceptable ingredient declaration. There are many types of seaweed,
some are not as safe.
“SERVING SUGGESTION,” “SERVE AS SUGGESTED,” AND SIMILAR PHRASES:
Vignettes should reasonably illustrate ingredients that could be in the packaged products
as sold, and not be misleading to the consumer.
See: 9 CFR 317.8
9 CFR 381.129
SHEPHERDS PIE (With or Without Vegetables):Product must contain at least 25 percent meat in total formulation. Shepherds Pie is ameat food product consisting of chopped, minced, or cubed beef or lamb, seasoned withgravy or sauce, with or without vegetables, and baked with a covering layer orsurrounding border of seasoned mashed potatoes. The label must show a true productname, e.g., “Beef Shepherds Pie.”SHIPPING CONTAINERS:
A mark of inspection and a handling statement is required on all shipping containers.
Safe Handling Instructions are required with all other required features only when they
shipping container is also the immediate or primary container.
See: 9 CFR 316.13
SHU-MAI:
Product must contain at least 10 percent meat. A Chinese product that resembles adumpling. It is similar to a meat ravioli. The label must show a true product name, e.g.,“Pork Dumpling”.
SIGNATURE LINE:
It is not necessary to include the term “General Office” in signature lines on labels usedby companies with multiple plant operations. A zip code shall appear following theaddress.
See: 9 CFR 317.2(g)(1)9 CFR 381.122

SLOPPY JOE:
A coined name that must be qualified by a true product name, e.g., “Barbecue Sauce with
Beef.” The meat content depends on the name of the product. Heart meat and tongue
meat can be used but not to satisfy the minimum meat requirement.
SMOKE:For imported Canadian products, e.g., bacon, which are physically smoked during
processing, the word “Smoke” is acceptable in the ingredients statement. Although notrequired or customary, smoke can also appear in the ingredients statement of domestically
produced products which are physically smoked. If included in the ingredients statement,
smoke should appear as the last item.
SMOKE FLAVORING:
The use of smoke flavoring (natural or artificial) in a component of a meat or poultry foodproduct, e.g., ham in a ham salad, does not require that the product name be qualified toindicate the presence of the smoke flavoring. However, the smoke flavoring must be
declared in the ingredients statement on the meat or poultry product labels.
Secondary product – when meat and extender product is produced using a meat productin which smoke flavoring is added, the secondary product name does not have to bequalified with a phrase as “smoke flavoring added.”
When smoke flavor (natural or artificial) has been directly added to a product as part of aseasoning mix, the presence of the smoke flavor must be identified in a qualifying
statement to the product name, e.g.
1. “Chicken soup smoked flavor added,” and in the ingredients statement.
2. “Beef soup smoke flavor.”
3. If a product is simply sprayed with liquid smoke, it must be labeled “smoke flavoring
added.”
See: Policy Memo 117 dated August 30, 1988
SMOKED PRODUCTS:
The guidelines for approving labels for products prepared with natural smoke and/or
smoke flavor (natural or artificial) are as follows:
1. Meat or poultry products which have been exposed to smoke generated from burning
hardwoods, hardwood sawdust, corn cobs, mesquite, etc., may be labeled as “Smoked” orwith terms, e.g., “Naturally Smoked” to indicate that the traditional smoking process isused.
2. Meat or poultry products which have been exposed to natural liquid smoke flavor
which has been transformed into a true gaseous state by the application of heat ortransformed into vapor by mechanical means, e.g., atomization, may be labeled“Smoked.”3. Meat or poultry products may be labeled “Smoked” if natural liquid smoke flavor isapplied by spraying, dipping, liquid flooding, or similar processes prior to or during heatprocessing. In such cases, the natural liquid smoke flavoring must be transformed into atrue gaseous state by the heat of processing. If a product is simply sprayed with liquidsmoke it must be labeled “smoke flavoring added.”
4. Meat or poultry products to which smoke flavor (natural or artificial) has been directly
applied to the exposed product surface, e.g., massaging or margination, orincorporated into the product by such means as injection, must be labeled to identify
the smoke flavor as part of the product name, e.g., “Ham-Natural Smoke Flavor
Added,” and in the ingredients statement.
5. Meat or poultry products that are smoked, as provided for in (1), (2) and (3) above
and also treated with smoke flavor as described in (4), may only be labeled “Smoked”
or with terms, e.g., “Naturally Smoked,” if it is clearly disclosed that the product isalso treated with smoke flavor. The presence of the smoke flavor must be identified
as part of the product name, e.g., “Smoked Ham-Smoke Flavoring Added” and in theingredients statement.
6. Product may be labeled as “hickory smoked” only if the plant provides the inspector
with appropriate certification that such sawdust or wood for smoking is 100 percent
hickory.
See: Policy Memo 040 dated January 18, 1982
Policy Memo 058A dated August 5, 1983
SMOKED THURINGER LINKS:
A cooked smoked sausage made with pork only.
SNACKS (HORS D'OEUVRES):
Product must contain at least 15 percent cooked meat or 10 percent cooked bacon. The
label must show a true product name, e.g., “Liver Pate on Toast.”
SODIUM ALGINATE:
This is added as a binder in “Taquitos.” Approval may be given for use at a level of lessthan 1 percent with .25 percent of calcium citrate to stabilize a pizza sauce or pizzas
heated in household toasters.
Sodium alginate when used as glue to seal burrito and burrito like products is acceptable,
if declared in the ingredients statement, or if a statement such as “sealed with sodium
alginate” appears at the end of the ingredients statement.
SODIUM BENZOATE:
Sodium Benzoate is not an acceptable ingredient for meat and poultry products, except inoleomargarine. It is accepted as an incidental additive when it is a part of a productprepared under FDA rules, e.g., sauces, gravies, and similar substances.
SOFRITO WITH PORK:This is a sauce containing 6 percent smoked pork.
SOPPRESATE (IT):This is an acceptable name for a dry salami with an MPR of 1.9:1. This is an Italiansalami that is lightly flavored with garlic and, generally, hotly seasoned with paprika andblack or red peppers. It is smoked to varying degrees depending on regional tastes.
SORBITOL:This is only permitted in 9 CFR 319.180 products, cured pork products, driedbeef, kielbasa and products similar to kielbasa. Do not approve when used in otherproducts.
SOUFFLE (SPECIES) OR (KIND):
Product must contain at least 18 percent cooked meat or poultry meat.
SOUJOUK (TK):This is a Turkish sausage made from beef which is very dry and highly spiced with an
MPR of 2.04:1. The product is usually flattened or resembles a dry salami or ringbologna. The label must show a true product name, e.g., “Dried Beef Sausage.”
SOUP:
1. Soups that declare meat stock in the product name are meat food products and shallcontain at least 25 percent meat stock with an MPR of not less than:a. Condensed soup - 67:1
b. Ready-to-eat - 135:1
c. Beef Bouillon - 67:1 and at least 50 percent beef stock
2. Soups made with meat shall contain not less than:a. Condensed soup - 4 percent cooked meatb. Ready-to-eat - 2 percent cooked meat
3. Soups containing smoked meats shall contain not less than:a. Condensed soup - 4.0 percent smoked meatb. Ready-to-eat - 2.0 percent smoked meat
4. Soups made with cooked sausages shall contain at least 4 percent cooked sausage.
See: Policy Memo 122 dated August 11, 1992

SOUP PRODUCTS:
Bean & Ham Shank: When soup is made from ham shanks, they must be shown in thetrue product name, e.g., “Bean and Ham Shank Soup.”
Blood: Product must contain at least 1 percent blood and be made under inspection.
Chowders: Follow standard for soups.
Consomme: A broth cooked with vegetables and then strained. Must have an MPR of
135:1.
Consomme Instant: Dehydrated - not amenable.
Cream: Condensed cream soups may be made from various creams, whole milk, or dry
milk powder. The amount of cream, whole milk, or dry milk powder should provide aminimum of .45 percent butterfat to the final product. Examples:A cream containing 18 percent butterfat should make up the product formulation; thisprovides .45 percent butterfat to the product formulation.
1. Dry milk powder containing 27 percent butterfat should make up 1.67 percent of the
product formulation.
Dried Meat Soup Mixes: Not amenable.
Italian Style Minestrone: Soup must contain zucchini. Identify meat in the true productname.
Pepper Pot: Soup must contain at least 20 percent scalded tripe.
Petite Marmite (FR): A soup made with meat, chicken, and vegetables.
Scotch Broth: Soup must contain at least 3 percent mutton in a thick mutton broth.
Vegetable: Vegetable soups made with soup stock are not considered amenable.
SOUSE:
This is a nonspecific product that can be made with all pork byproducts. The ingredients
statement directly follows the product name.
SOUTHERN FRIED:Southern fried poultry cuts or patties are breaded and fried. This is not geographical.
SOUTHWESTERN STYLE:
An acceptable identification for products containing any five (5) of the following types offood ingredients:

Beans (kidney beans, black beans, pinto beans, red or pink beans), corn, chili peppers,
bell peppers, cheddar cheese, cilantro, onions or onion powder, cumin, oregano, garlic orgarlic powder, paprika, chili powder, either mesquite smoked, or mesquite smoke flavor
added.
SOY PROTEIN PRODUCTS:
Whenever soy flour, defatted soy grits, soy protein concentrate, isolated soy protein, andsimilar products are used as ingredients of meat and poultry products, they must be calledby their common or usual name (e.g., soy flour, soy protein isolate, etc.).
Two percent isolated soy protein is equivalent to 3.5 percent binders.
If these products are textured, then “textured” should also be included in the name. We
allow the use of the term “textured vegetable protein” when the textured soy products are
mixed with spices, colorings, enrichments, etc., and the ingredients of the textured
vegetable protein are listed parenthetically. “Vegetable Protein Product” is an acceptabledeclaration for a soy product fortified in accordance with Food and Nutrition Service
regulations. The ingredients of the VPP must be listed parenthetically.
SPAGHETTI:
Sauce with meatballs

Must contain at least 35 percent cooked meatballs

Sauce with meat

Must contain at least 6 percent meatwith meatballs

Must contain at least 12 percent meatwith meatballs & sauce

Must contain at least 12 percent meatwith meat and sauce

Must contain at least 12 percent meatwith franks and sauce

Must contain at least 12 percent franks

SPAGHETTI SAUCE WITH MEAT STOCK:This spaghetti sauce consists mainly of tomatoes with seasoning. Product must contain 5
percent fresh beef and 12.5 percent concentrated meat stock.
SPAGHETTIOS IN CHEESE SAUCE WITH GROUND BEEF:
Product must contain at least 12 percent meat.
SPANISH RICE WITH BEEF:
Product must contain at least 20 percent cooked beef.
SPECKWURST:
Product should conform to sausage standard (9 CFR 319.140) without the use ofbyproducts. Chunks of fat are usually present.
STARCH:
Starch, wheat starch, and cornstarch are synonymous in meaning. When “Vegetable
Starch” is used as a designation, it refers to the starchy materials derived from any
vegetable source, e.g., potatoes, peas, etc. Tapioca starch cannot be declared as “starch.”
See: Tapioca Starch
STEAK, CHINESE PEPPER:
Product must contain at least 30 percent cooked steak. A Chinese dish usually servedwith rice. Beef steak is cut in thin strips, browned, and added to a sauce. Vegetables arealso added to the sauce; green pepper strips are always used, and other vegetables may
include celery, onions, scallions, red pepper, bean sprouts, tomatoes, or water chestnuts.
STEAK, COUNTRY STYLE:
This term is popular in the Southern region of the country. It resembles a “Gravy andSwiss Steak” product. Characteristics of this product are:1. It is prepared from the steaking portions of beef (usually from the round) and braised.
2. The meat is mechanically “tenderized” and floured prior to browning.
3. The meat is browned by sautéing or oven browning, but not flame browned nor
cooked in water.
4. When a true product name is shown as “Gravy and Beef Steak,” at least 35 percent
cooked steak must be used.
5. When a true product name is shown as “Beef Steak with Gravy,” at least 50 percent
cooked steak must be used.
STEAK, PEPPER:
Product must meet the standard for “Fabricated Steak” in 9 CFR 319.15(d) and containgreen and/or red peppers.
STICKS:
There are three types of meat or poultry sticks.
1. Meat Sticks, which are an extended “pattie-like” product and are usually breaded. No
more than 10 percent extenders and 30 percent breading are permitted. When whole egg,
tomato, and nonfat dry milk are used, they must appear as added ingredients in the true
product name, e.g., “BREADED MEAT STICK - NONFAT DRY MILK ADDED.
2. The infant finger food type of sticks is usually packed in jars. It conforms to thesausage standard and must show a true product name, e.g., “Meat Stick”.

3. Nonspecific dry or semi-dry sticks that do not meet the sausage standard must be
followed by the ingredients statement. If products meet the sausage standard, they may
be identified as “Smoked Sausage.”
STROGANOFF, MEATBALL:
Product must contain at least 45 percent cooked meatballs. Sauce portion shall comply
with the Stroganoff Sauce standard.
STROGANOFF SAUCE:
The sauce must contain at least 10 percent sour cream or a combination of at least 7.5
percent sour cream and 5 percent wine, or 2 percent sour cream, 2 1/2 percent wine, and 9
1/2 percent whole milk.
STROGANOFF SAUCE WITH/AND BEEF:
Product must contain at least 31 percent beef or 21 percent cooked beef based on the total
weight of the product, with sauce portion complying with the stroganoff sauce standard.
STROGANOFF SAUCE WITH/AND MEATBALLS:
Product must contain at least 31 percent cooked meatballs. Sauce portion shall comply
with the stroganoff sauce standard.
STROMBOLI (IT):
Product is not considered a traditional sandwich. Minimum meat requirement is 25
percent fresh or 18 percent cooked meat. The label must show a true product name, e.g.,“Pepperoni and Cheese Wrapped in Dough.”
STUFFED CABBAGE WITH MEAT IN SAUCE:
Product must contain at least 12 percent meat or at least 8 percent cooked poultry.
STUFFED PEPPERS WITH MEAT IN SAUCE:
Product must contain at least 12 percent meat or at least 8 percent cooked poultry.
SUKIYAKI:
Product must contain at least 30 percent beef. Sukiyaki consists of cut up vegetables,e.g., mushrooms, leeks and celery, which are cooked briefly with thin slices of beef andsoy sauce.
SULFITING AGENTS:
The presence of sulfiting agents (sulfur dioxide, sodium sulfite, sodium bisulfite,
potassium bisulfite, sodium metabisulfite, and potassium metabisulfite) must be declaredon the label if their concentration in the finished meat or poultry food product is 10 PPM

or higher. However, some finished meat and poultry food products may be comprised ofmultiple separable components, e.g., potatoes or apple cobbler in frozen dinner. For theseproducts, if a separable component contains 10 PPM or more sulfiting agents, thesulfiting agents must be declared even though the total product contains less than 10 PPM
of sulfiting agents. When sulfiting agents are required to be declared under conditions
described above, their declaration shall be according to the following:
1. Sulfiting agents shall be declared by their specific name or as “sulfiting agents.”
2. Declaration shall be in the ingredients statement in order of predominance or at the endof the ingredients statement with the statement “This Product Contains Sulfiting Agents”(or specific name(s)).
3. When the total product contains less than 10 PPM, but a separable component contains
10 PPM or more, the sulfiting agent must be declared as part of the component according
to (1) and (2) above.
See: Policy Memo 094B dated December 17, 1986
SUMMER SAUSAGE:
Product may be a semi-dry or cooked sausage. Meat byproducts and extenders are
permitted.
SWISS STEAK:
Swiss Steak and Gravy: Contains not less than 50 percent cooked beef.
Gravy and Swiss Steak: Contains not less than 35 percent cooked beef.
Product labeled “Swiss Steak” must be floured or dusted before searing, or may haveflour added to gravy.
SWEET AND SOUR PORK, BEEF OR POULTRY:
Product requires at least 25 percent meat or poultry meat, or 18 percent cooked meat orpoultry meat. Product also requires sufficient traditional sweet and sour ingredients(fruit, fruit juices, vinegar, etc.) to impart sweet and sour characteristics.
SZECHWAN STYLE:
Acceptable identification for any product containing one item from three or the fourgroups below.
1. Soy sauce.
2. Spring onions, scallions or leeks.

3. Garlic, ginger, ginger root.
4. Chili, Szechwan peppercorn, Chili oil.
TACO:
Product must contain at least 15 percent meat.
TACO FILLING:
Product must contain at least 40 percent fresh meat. The label must show true productname, e.g., “Taco Filling with Meat,” “Beef Taco Filling,” or “Taco Meat Filling.”
TACO FILLING, KIND:
Product must contain at least 40 percent raw poultry meat.
TAGS, TISSUE STRIPS, BRANDS:
When tags, tissue strips, brands, etc. are used to apply ingredients statements on sausages
and other products in casings or link form, the only additional marking required is theofficial inspection legend. However, if other features are added, e.g., the product name,all applicable required labeling features are required.
See: 9 CFR 316.10
TALLOW:
Acceptable product name for the meat food product consisting of rendered beef fat or
mutton fat or both.
TAMALES:
Product must contain at least 25 percent meat. Tamales prepared with meats other thanbeef and/or pork must include them in the product name, e.g., “Chicken Tamale” or“Chicken and Beef Tamale”.
See: 9 CFR 319.305
When inedible wrappings are used, they must be indicated:a.

In the product name, e.g., “Beef Tamale Wrapped in Corn Husk.”b.

As a qualifier to the product name, e.g., “remove parchment paper prior toeating,” orc.

As information in the preparation instructions, e.g., “remove the inedible covering
prior to serving.”

The wrapper cannot be included as part of the net weight.
Filling - must contain at least 40 percent beef.
Pie - must contain at least 20 percent fresh meat. Filling must be at least 40 percent of
the total product.
(kind) - must contain at least 6 percent poultry meat.
(kind) With sauce or gravy - must contain at least 5 percent poultry meat.
(species) - must contain at least 25 percent meat.
(species) With sauce or gravy - must contain at least 20 percent fresh meat.
If byproducts are used, their presence must be included in the product name.
TAPIOCA PRODUCT:
Tapioca flour – can be used as a binder in some products in which “starchy vegetableflour” is permitted, as long as it is declared as tapioca flour.
Tapioca starch – can be used as a binder in some meat and poultry products n which“vegetable starch” is permitted as long as it is declared as “tapioca starch or food starch.”
Tapioca starch cannot be declared as “starch.”
TAQUITOS:A Mexican dish requiring at least 15 percent meat. Cooked meat product is cut into strips
or shredded and placed in center of tortilla. The tortilla is then rolled around the filling.
TASAJO SALTED BEEF (SP):MPR not to exceed 2:1. Product is stitch pumped and cured in salt brine for 72 hours ormore after which it is dried with circulated warm air for a period of at least 20 days. If
the item is dipped in a tallow mixture, a statement must be shown contiguous to the
product name identifying the constituents of the dipping mixture.
TEAWURST OR TEEWURST:
A cooked or uncooked product processed with or without curing and cold smoked 2 to 5
days. It is ground or coarsely chopped and is characterized by a soft spreadable texture.

Typical meat ingredients include: pork, beef, pork bellies, and bacon. Fresh pork bellies
may be used in place of pork fat and bacon.
TEMPURA:A Japanese dish consisting of shrimp, fish, vegetable, meat, poultry etc., each dipped inan egg batter and deep fried. The label must show true product name, e.g., “Chicken
Tempura,” “Pork Tempura,” etc.
TERIYAKI, MEAT OR POULTRY (COOKED):
Cubes or slices of cooked meat or poultry which have been marinated in a sauce containing
soy sauce, some kind of sweetener, and usually ginger, garlic, or wine. When the cooked
marinated product is combined with additional sauce the product name is required to reflect
the sauce; for example, “Beef Teriyaki with Sauce.”
See: Teriyaki Products when product has not been cooked
TERIYAKI PRODUCTS:
Meat and poultry teriyaki products are not required to be cooked, provided a prominentstatement is on the principal display panel informing the consumer that the product is notcooked. Example: “Cook and Serve,” “Raw,” and “Ready to Bake.” In addition, raw“teriyaki” meat or poultry products with added solutions must be labeled in accordance with
9 CFR 317.2(e)(2) or 9 CFR 381.117(h).
See: Policy Memo 012 dated September 8, 1980 (Uncooked Meat and Poultry Teriyaki)
TETRAZZINI, POULTRY OR BEEF:
Product must contain at least 15 percent cooked poultry or cooked beef. Made with diced
cooked poultry or meat in a rich cream sauce containing sherry. This is added to cooked
spaghetti or noodles in a casserole. Usually topped with bread crumbs or grated cheese.
TEXTURED VEGETABLE PROTEIN (Textured Vegetable Protein Product) FOR
COOKED MEAT and/or POULTRY MEAT:
If the cooked meat and/or poultry meat to TVP ratio exceeds 9:1, then the TVP is
declared by its common or usual name in the ingredients statement only.
If the cooked meat and/or poultry meat to TVP ratio is less than 9:1 but at least 7:1, thelabel must contain a qualifying phrase contiguous to the product name, e.g., “Chicken
Salad, Textured Vegetable Protein Added.”
If the cooked meat and/or poultry meat to TVP ratio is less than 7:1, the TVP must be
shown in the product name, e.g., “Chicken and Textured Vegetable Protein Salad.”TEXTURED VEGETABLE
POULTRY MEAT RATIOS:PROTEIN(TVP)

PRODUCTS-FRESH

MEAT

OR

The following guidelines and labeling requirements have been established regarding useof TVP in products other than patties and pizza toppings.
If the ratio of fresh meat or poultry meat to TVP is greater than or equal to 13:1, the TVP
product is not considered to be characterizing or deceptive, e.g., 40 percent fresh meat: 3
percent textured soy flour = 13.3:1, and the TVP need only to appear in the ingredients
statement.
If the ratio of fresh meat or poultry meat to TVP product is less than 13:1 but greater thanor equal to 10:1, the TVP is characterizing and must be shown as a product namequalifier contiguous to the product name, e.g., “Hot Dog Chili Sauce made with Beef
Textured Vegetable Protein added.”
If the ratio of fresh meat or poultry meat to TVP is less than 10:1, the TVP must be partof the product name, e.g., as “Beef and Textured Vegetable Protein Hotdog Chili Sauce”
or “Hotdog Chili Sauce Made with Beef and Textured Soy Flour.”
THAI STYLE:
Acceptable identification for products containing at least five of the following:
Basil, chilies or chili products, cilantro, coconut or coconut products, coriander, cumin,fish sauce, galangal, garlic, ginger, green onions, jasmine rice, lemon grass, peanuts or
peanut products, rice noodles, shallots, or soy sauce.
THURINGER:
Usually classed as a “Semi-Dry” sausage with an MPR of 3.7:1. It is usually smoked andcomplies with the following factors:
1. Pork fat as such may comprise up to 10 percent of the total ingredients.
2. Heart meat (Beef or Pork) may comprise up to 50 percent of meat ingredients.
3. Tongue meat (Beef or Pork) may comprise up to 10 percent of meat ingredients.
4. Cheek meat (Beef or Pork) may comprise up to 50 percent of eat ingredients.
5. No binders or extenders are allowed.
6. “Cooked Thuringer” can contain up to 10 percent added water.

7. Acceptable product names for uncooked Thuringer include: “Beef Summer
Sausage - Thuringer Cervelat” and “Summer Sausage - Thuringer Cervelat.”
TIPS:
Is the sub-primal of the beef round and is often referred to as the “Sirloin Tip.” If theterm “Tips” is used for other than from the “Sirloin Tip,” it must be qualified as to thespecific part of the primal such as “Beef Ribs Tips.”
TITANIUM DIOXIDE:When Titanium Dioxide is used in poultry salads, a qualifying phrase should appear
under the product name stating that the product has been “Artificially Whitened” or“Artificially Lightened.”
TOCINO:
Spanish word for salt Pork or Bacon. Except in Puerto Rico, must show and use true
product name in English, e.g., bacon, salt pork.
TOCINO (Filipino or Philippine Style):
The thinly sliced piece of meat taken from either the hind leg or shoulder portion of thepork carcass. The product is treated with salt, sugar, and nitrite and/or nitrates, with
optional ingredients of ascorbic acid, spices, monosodium glutamate, and phosphates.
Acceptable color agents are annatto, beet powder, and paprika that are required to beshown as “artificially colored.” A true product name is required to be shown on the label,for example, “Sliced Marinated Cured Pork Shoulder Butt.” In addition, raw “tocino”
meat products with added solutions must be labeled in accordance with 9 CFR 317.2(e)(2).
TOCINO, POULTRY:
Acceptable with a true descriptive product name, e.g., “Chicken Tocino, Sliced,
Marinated, Cooked, Cured Chicken Thigh Meat.” Raw “tocino” poultry products withadded solutions are required to be labeled in accordance with 9 CFR 381.117(h), e.g.,“Sliced Tocino Cured Marinated Chicken Thigh Meat with 8% solution of water, sugar,salt, and spices.”
TOCOPHEROL:
May be listed as “Topcopherol (Vitamin E)” on the label but not “Vitamin E(Tocopherol).” Tocopherol and Vitamin E are not synonyms. Also, acceptable in
rendered or unrendered fat.
TOMATO AND BACON SPREAD:
Product must contain at least 25 percent cooked bacon.

TONGUE TRIMMINGS:
Labeling terminology for the various kinds of tongue and cheek trimmings shall be as
follows:
1. “(Species) tongue trimmings” shall be used to identify all tissues except cartilage andbone that are obtained by converting long-cut to short-cut tongues. This conversion isdone by making a transverse cut anterior to the epiglottis, removing the soft palate
and epiglottis, and cutting through the hyoid bone. Approximately 1 1/2 inches of thebone is left with the tongue. “(Species) tongue trimmings” may also be used to
identify salivary glands, lymph nodes, and fat from which the muscle tissue has notbeen removed.
2. “(Species) salivary glands, lymph nodes, and fat (tongue)” must be preceded by thename of the species from which derived. Tongue meat should not include any tissues
described in paragraph 2.
3. Trimmings from the tongue itself should be identified as “tongue meat” preceded by
the name of the species from which derived. Tongue meat should not include any
tissues described in paragraphs 2 and 3 above.
4. Trimmings with fat from tongue is acceptable ingredient in cooked sausage products
covered under section 9 CFR 319.180 of the regulations. Lymph nodes and salivary
glands are not acceptable ingredients.
TOPPING - (Species) or (Kind):Topping is an acceptable product name for a nonspecific product containing the species
or kind indicated as well as various other ingredients. The ingredients statement must
follow the product name.
See: Pizza Topping Mix
TORTELLINI WITH MEAT:
Product must contain at least 10 percent meat.
TORTILLA WITH MEAT:
Product must contain at least 10 percent meat. Tortilla is a thin, flat unleavened masa
cake which is baked on both sides.
TOSTADA WITH MEAT:
Product must contain at least 15 percent meat. A tortilla is usually topped with refriedbeans, meat, cheese, and fresh vegetables.

TOURISTEN WURST:
A semi-dry type of sausage. The MPR must not exceed is 3.7:1.
“TROPIC CURE” PORK PRODUCTS:
Pork products when ready for shipment from the official establishment must have amoisture protein ratio not in excess of 3.25:1, and a salt content not less than 6 percent.
TRUFFLES:
Meat food product, e.g., “Liver Pate with Truffles” or “Sandwich Spread with Truffles”
would be expected to be prepared with at the least 3 percent truffles. Labels of productcontaining less than 3 percent truffles should indicate the amount of truffle content in thename, e.g., “Liver Pate with 2 percent truffles.” If the name does not feature truffles andthey are mentioned only in the list of ingredients, we have no minimum requirement,
provided the illustration does not show truffles.
TURKEY BRAUNSCHWEIGER:
The product name must be shown on the label as “Turkey Liver Sausage.” No
byproducts other than liver are permitted in the product.
TURKEY CHOPS:
Turkey chops are prepared by cutting the frozen breast into slabs with each cut being
made perpendicular to the long axis of the keel bone (sternum). The larger slabs are splitin half through the center of the sternum, resulting in two individual servings of meatwith a piece of bone on one side and a thin layer of skin on the other. The smaller pieces
at each end of the breast are left intact as individual servings. The word steak is
unsuitable because a turkey steak is boneless by definition.
TURKEY HAM PRODUCTS CONTAINING ADDED WATER:
Product otherwise conforming to the standard for turkey ham under section 9 CFR
381.171 of the poultry products inspection regulations but weighing more than theoriginal weight of the turkey thigh meat used prior to curing shall be descriptively labeled
as follows:
1. The product name must include in addition to “Turkey Ham”, words that specify theamount of the additional substances, e.g., “andpercent Water,” “With
percent
Water Added,” or “Turkey Ham and Water Productpercent of Weight is Added
Ingredients.” (The ingredients of the added solution may be incorporated into the
product name, e.g., “Turkey Ham and Water Productpercent of Weight is Added
Water, Salt, Dextrose, Sodium Phosphate, and Sodium Nitrite.”) The blank is filled

in with the percent determined by subtracting the original weight of the turkey thighmeat from the weight of the cooked finished product. “Turkey Ham and 12 percent
Water” is an example.
2. In retail and non-retail size packaging, the qualifying statements described in 1 above
must be shown in lettering that is either not less than three-eighths inch in height or is
at least one-third the size of the letters used in the product name and in the same colorand style and on the same background as the product name. Full length of the productlabeling is not required.
3. The “Turkey Ham” portion of the product name must be qualified with the statement“Cured Turkey Thigh Meat” in the manner described in 9 CFR 381.171(e). This may
be effected by using an asterisk as long as there is no type or other designs between
the total product name and the qualifying statement. Other means of qualifying“Turkey Ham” will be evaluated based on clarity. Alternatively, the total name as
described in 1 and 2 above may be qualified with a statement that includes “Cured
Turkey Thigh Meat” and the amount of added water, e.g., “Cured Turkey Thigh Meat
and 12 percent Water.” The statement should be presented in the manner described in
9 CFR 381.171(e).
4. The product name shall be further qualified with the statement(s) required by section
9 CFR 381.171(f) and any other statements required in Part 381. A productcomplying with the standard for Turkey Ham, containing added water, anddescriptively labeled as stated above, must be produced under a Partial Quality
Control (PQC) program approved by the Processed Products Inspection Division(PPID) prior to the use of the approved label.
See: Policy Memo 057A dated September 16, 1985
TURKEY HAM AND WATER PRODUCTS CONTAINING BINDERS:
Turkey ham products containing added water and binders must be labeled as “Turkey
Ham and Water Products” X percent of weight is added ingredients as described in Policy
Memo 057a to provide freeze/thaw stability and reduce purge in packages. The binders
that are acceptable for use in cured pork product can be used in these turkey ham
products. The binders must be used in accordance with 9 CFR, Sections 9 CFR 319.104(d) and 424.21 (c). Where several limits are listed, depending upon the cured pork
product, the maximum amount permitted in the regulation is acceptable.
TURKEY HAM PRODUCTS CONTAINING GROUND TURKEY THIGH MEAT(LABELING):
Small amounts of ground turkey thigh meat may be added as a binder in turkey ham
products as defined in 9 CFR 381.171 without declaration, provided the ground turkey
thigh meat is made from trimmings that are removed from the turkey thighs during theboning and trimming process. The amount of ground turkey thigh meat that may be used

can represent no more than the amount that was trimmed and in no case more than 15
percent of the weight of the turkey thigh meat ingredients when formulated. Products
containing any ground turkey thigh meat not removed during the boning and trimming
processes or products containing more than 15 percent ground turkey thigh meat must belabeled to indicate the presence of the ground turkey thigh meat, e.g., “a portion of groundturkey thigh meat added.” The provision in the regulations (9 CFR 381.171(f)) regarding
the required use of terminology, e.g., “Chunked and Formed,” “Chopped and Formed,”and “Ground and Formed” will continue to be followed.
See: Policy Memo 059 dated March 29, 1983
TURKEY LOAF: CURED, CHOPPED, (CANNED):
May contain seasonings, cures, and no more than 3 percent water at formulation. Binders
and extenders are not permitted.
TURNOVERS:
Product must contain 25 percent meat or 14 percent poultry meat. Similar to pies except
the dough is folded. Cheese may be substituted for meat or poultry meat in an amount
not to exceed 50 percent under the conditions outlined below:
1. Cheese must be part of the product name, e.g., “Beef and Cheese Turnover” or“Chicken and Cheese Turnover.”2. Imitation Cheese, substitute cheese, cheese food, and cheese spreads are notacceptable replacements for cheese.
TZIMMES:The true product name is “Beef and Vegetables” (or similar wording) when at least 50
percent beef is present in the product. “Vegetables with Beef” (or similar wording) is
acceptable when at least 35 percent raw beef is used.
UKRAINIAN SAUSAGE:
A dry sausage made from lean pork and/or veal chunks, containing large amounts ofgarlic which dominates the flavor. It is cooked and smoked at high temperatures and thenair dried. The water activity (Aw) of the finished product shall not exceed 0.92 or amoisture/protein ratio 2.0:1 or less.

VARIETY MEATS IN FRANKS:
Cooked sausages with variety meats (byproducts) identified in 9 CFR 319.180(b) must
contain not less than 15 percent red skeletal meat based on total meat block weight. The
meat block includes meat, meat by-products, and if applicable, poultry.
VARIETY PACKS - HORS D'OEUVRES:
Whenever FDA regulated products are included as a part of a variety pack bearing thelegend (e.g., seafood hors d'oeuvres included with meat and poultry hors d'oeuvres), thelabeling information must still be reviewed to assure accuracy. FDA regulated productsthat are found mislabeled should be corrected according to the policies of the FDA before
the label can be approved.
VEAL AND PEPPERS IN SAUCE:
Product must contain at least 30 percent cooked veal.
VEAL BIRDS:
Product is similar to a turnover made with meat and no more than 40 percent stuffing.
Categories of products are as follows:
1. Veal Birds - At least 60 percent veal
2. Veal Birds Beef Added - At least 60 percent veal and beef of which 20 percent may be
beef
3. Veal and Beef Birds - At least 60 percent veal and beef of which up to 50 percent may
be beef
4. Veal Birds (made from patties) - Birds made from patties shall bear a true productname descriptive of patty used, e.g., “Veal Birds made with Veal Patties - Beef Added.”
The patty portion shall contain 70 percent meat.
VEAL CORDON BLEU (FR):The standard requires at least:
1. 60 percent veal;
2. 5 percent ham, Canadian bacon, or cooked cured pork loin; and3. Cheese (either Swiss, Gruyere. Mozzarella, or Pasteurized Processed Swiss)If the product is breaded, it must be shown in the product name. When the product ismade with other than solid pieces of meat, “Chopped and Formed” must be shown
contiguous to the product name. Beef is not permitted in this product.
Veal that has been injected with water and phosphates and used for Veal Cordon Bleu
should be labeled “Veal Roll Cordon Bleu” or other descriptive names as appropriate.
VEAL DRUMSTICK, BREADED:May not contain more than 15 percent water or more than 10 percent extenders.
VEAL FRICASSEE:
Must contain at least 40 percent meat.
VEAL PARMIGIANA:
The following categories of products exist:
1. “Breaded Veal Parmigiana” is the product name for a solid piece of veal that is breaded
and topped with cheese and tomato sauce. Breaded cooked veal must represent 40
percent of the finished product.
2. “Breaded Veal Parmigiana, Chopped and Formed Beef (or Beef Fat) Added” is the
product name for chopped veal with up to 20 percent beef and/or beef fat added that isformed, breaded, and topped with cheese and tomato sauce. The chopped and formed
beef added statement is shown one-third the size of “Veal” contiguous to the productname. Breaded cooked patty must represent 40 percent of the finished product.
3. “Breaded Veal Parmigiana made with Veal Patties, Beef (or Beef Fat) Added” is the
product name for a veal patty containing at least 70 percent fresh meat (in unbreaded
patty) of which 20 percent may be beef or beef fat. The patty is breaded, topped withcheese and tomato sauce. The entire qualifying statement in the product name is to beshown 1/3 size of “Veal” contiguous to product name. The breaded cooked patty
represents 40 percent of the finished product.
4. Breaded Veal and Beef Patty Parmigiana. The patty may be prepared in proportions as
governed by 9 CFR 317.2(f)(1)(v) of the regulations; the minimum meat pattyrequirement is 50 percent. If the product is breaded, the name must reflect this fact. The
cheese component of the product does not have to be shown in the name of the product.
A specific kind of cheese is not required, although Romano, Mozzarella, and Parmesan
are the usual types used. No specific spelling of the word “Parmigiana” is required.
Name applies to a “Cooked Product Assembled, Ready to Heat and Eat.”
The labeling of Veal Parmigiana made from a veal patty shall include veal patty in the
product name, e.g., “Breaded Veal Parmigiana made with Veal Patties” or “Breaded Veal

Patty Parmigiana.” The ingredients of the veal patty do not have to be part of the productname.
See: Policy Memo 092 dated December 16, 1985
VEAL PATTIES:
Up to 20 percent beef and/or beef fat of the meat block permitted. Beef and/or beef fat
must show in the true product name, e.g., “Veal Patties, beef added” or “Veal Patties,
beef fat added.” Beef and/or beef fat in excess of 20 percent of the meat block must show
as “Veal and Beef Fat Patties.”
VEAL SCALOPPINI:
Veal and sauce type product that must contain at least 35 percent cooked sliced veal.
VEGETABLE DECLARATION ON LABELS:
1. The use of the terms onion, garlic, celery, and parsley shall mean fresh, frozen, or
canned.
2. Processed onion or garlic must be qualified in a manner, e.g., “dried” or “dehydrated
onion” or may be shown as “onion flakes” or “powdered.”
3. It is usually not necessary to show vegetables as whole, diced, sliced, granulated,powdered, or pureed; however, whenever the name of the vegetable is necessary todescribe a food, then the name of the vegetable should be modified to show the form of
its degree of processing.
4. Onion or garlic juice to which water has been added shall be noted, e.g., onion juicewith water added.
5. Celery seed may be listed as a spice.
6. Celery salt shall be shown as celery salt.
7. Oil of celery may be listed as a flavoring.
VEGETABLE EXTRACT:The source must be identified i.e. “soy,” “corn” and “beet.”
VEGETABLE GUM:
Declare common or usual name of each vegetable gum, e.g., Guar Gum.

VEGETABLE PIE WITH:“Species” meat must contain 12 percent meat on a raw basis.
contain 7 percent cooked poultry.
VEGETABLE STEW WITH:
Meatballs
Meat
Meat Sauce or Gravy
Sauce and Meat
Poultry“Kind” poultry must

MINIMUM MEAT CONTENT
12 percent meat
12 percent meat
6 percent meat
12 percent meat
6 percent cooked poultry
meat

VIENNA SAUSAGE - PACKED IN BEEF BROTH:
Product must contain 80 percent sausage to be in compliance prior to inclusion in can.
Broth component to have a MPR of not more than 135:1. A manufacturer holds
trademark rights to the terms “Vienna” and “Vienna Beef.”
VINEGAR:
Product must contain at least 4 grams of acetic acid per 100 cubic centimeters(approximately 4 percent acetic acid). This strength is referred to as 40 grain vinegar.
Cider vinegar, which during the course of manufacture has developed an excess of acetic
acid over 4 percent, may be reduced to a strength not less 4 percent. Cider vinegar so
reduced is not regarded as adulterated but must be labeled as to its nature as “diluted” or“water added” cider vinegar. However, when vinegar of any concentration (not less than
4 percent acetic acid) is used in a food product, the only labeling requirement is“vinegar.” Statements like “diluted” or “water added” are not required.
VINEGAR PICKLE:
Sausage in vinegar pickle is approved with the understanding that sausage is completely
covered with pickle and that the pickle has a pH level not higher than 4.5.
WATER BASE SOLUTIONS IN RED MEAT IN MEAT PRODUCTS:
Many raw red meat products with added solutions are required to be labeled in accordancewith 9 CFR 317.2(e)(2) to indicate the addition of a solution has taken place, for example,“Beef Containing 6% of a Solution of water, teriyaki sauce, and spices.” As explained
below, these requirements do not apply to except for cured red meat products that meet astandard of identity in 9 CFR 319.100-105. See the Final Rule Descriptive Designation for
Raw Meat and Poultry Products Containing Added Solutions (79 FR 79044; Dec. 31,
2014).
In situations where a raw product’s surface is coated by rubbing, spraying, or dipping water
mixed with seasonings, flavorings, etc., onto the surface of the meat, the qualifying
statement describing this treatment does not have to include the percentage of solution. If,however, these components are incorporated into the raw product by excessive rubbing,massaging, or tumbling, a descriptive designation indicating the composition and theamount of any solution absorbed is needed in accordance with 9 CFR 317.2(e)(2).
Since the regulations (9 CFR 319.101 and 102) allow uncooked corned beef brisket tocontain 20 percent of a curing solution, and uncooked corned beef round and other cuts tocontain 10 percent of a curing solution above the weight of the fresh, uncured (green
weight) product without disclosure, 9 CFR 317.2(e)(2) would not apply unless the productdoes not meet the standard of identity in accordance with 9 CFR 317.2(e)(2).
9 CFR 317.2(e)(2) does not apply to uncooked cured pork products that are labeled andmanufactured in accordance with the standards of identity for cured pork products in (9CFR 319.104 and 105) If the product does not meet these standards then it is required to belabeled in accordance with 9 CFR 317.2(e)(2).
However, 9 CFR 317.2(e)(2) would apply to uncooked cured pork trimmings or uncooked
cured pork products that contain added solutions that are not labeled and manufactured inaccordance with or are not subject to a standard of identity for cured pork products, such as
hams, loins, shoulders, butts, picnic, hocks, jowls, etc.
The addition of an enzyme solution to meat products is limited to 3 percent of the raw meatproduct (green weight) by the meat inspection regulations (9 CFR 424.21). If a product istreated with an enzyme solution and a flavoring solution, separately or in one step, both
treatments are required to be identified on the label. The label must contain a descriptive
designation indicating the percent flavoring solution, and a product name qualifier, such as“Tenderized with Papain” in accordance with 9 CFR 317.8(b)(25). In this case, productqualifying statements should not intervene between the product name and the descriptive
designation for the solution. Alternately, the descriptive designation and the productqualifying statement may be combined into one statement. For example, an acceptablename for raw beef pumped with 10% solution that contains papain could be “beef contains
up to 7% tenderizing and seasoning solution of water, teriyaki sauce, spices, and papain.”
For uncooked products, the percent added solution for the label statement is determined bysubtracting the fresh (green) weight of the article from the weight of the finished (total)
product that is, after injecting, marinating, etc., dividing by the weight of the fresh article,
and multiplying by 100.
Cooked red meat products containing added solutions are addressed in Policy Memo 084A
WATER-DECLARATION:
The use of water must be declared in the ingredients statement of all products with the
exception of the following:
1. The water added to lactic acid starter culture (.05 percent or less) for the purpose of
rehydration.
2. The water added to products which are freeze-dried or sprayed-dried.
WATER IN CANNED SAUSAGE:

Water, not to exceed 8 percent of the total product weight, may be used in the preparationof precooked pork sausage links intended for canning. The amount of water used is forthe purpose of replacing that which is lost during the processing operation that takes placeprior to canning. The weight of the sausage at the time of canning shall not exceed theweight of the fresh uncured meat ingredients plus the weight of the curing ingredients andthe seasoning ingredients.
WATER-MISTED AND ICE-GLAZED MEAT AND POULTRY PRODUCTS:
When meat or poultry products are water-misted or ice-glazed, the net weight of the
product may not include the weight of the water or ice. An acknowledgment to this effectmust be indicated on the label application form. A prominent and conspicuous statement
must appear on the principal display panel adjacent to the product name, describing thatthe product is protected with a water-mist or ice glaze (e.g., “Product Protected with Ice
Glaze”).

If the manufacturer can show that a water or ice glaze is sublimed from the unpackaged
product during freezing so as not to compromise the integrity of the product's formulationor the standard with which it must comply, the labeling of the product need not bear thestatements identified above.
Because the regulatory standard 9 CFR 319.15 precludes the addition of water -hamburger, ground beef and chopped beef patties cannot be ice-glazed and, if there isevidence of an ice-glaze on such patties subsequent to freezing, they must be labeledappropriately to be sold in commerce, e.g., as “beef patties.” However, water-misting offormed hamburger, ground beef, or chopped beef patties just prior to freezing individual
patties is permitted if (1) the water applied in misting acts as a processing aid to prevent
shrinkage of the patties, and (2) the misted water sublimes from the surface of the patties
during the freezing process such that the weight of the patty exiting the freezer does notexceed the green weight of the patty just prior to water-misting and freezing.
See: Policy Memo 108B dated June 24, 1993
WEISSWURST:
A name for uncured sausage usually made of pork or veal. It is of German origin andmeans white sausage. The color of the sausage after cooking is white because of the lackof cure and the type of meat used. Weisswurst is similar to Bratwurst. When milk or
milk and eggs are added to a Weisswurst batch, it should be labeled as “Kalbsbratwurst”
or “Bockwurst” respectively.
WELSH RAREBIT SAUCE WITH COOKED HAM:
Product must contain at least 20 percent cooked ham in the total formulation.
WHEAT GLUTEN:
Acceptable for use to bind fresh meat cuts, e.g., boneless loins, boneless legs, and livers
together, so that they may be cooked and sliced without falling apart. The amount usedshould not exceed 2 percent of the weight of the total product. The product name shall be
qualified by the phrase “Wheat Gluten Added.”
Wheat gluten is not acceptable for use with chunked and/or chopped specific products asroasts, rolls, and reformed meat cuts.
Acceptable in nonspecific products and home-style meat loaves within the prescribed
limits of other extenders and binders.

WHOLE HOG SAUSAGE:
Must contain all primal parts of a hog. Hearts and tongues, in natural proportions, arepermitted ingredients in whole hog sausage when declared in the ingredients statement.
Other meat byproducts are not permitted in whole hog sausage.
See: 9 CFR 319.144
WIENER SCHNITZEL (GR):A veal cutlet prepared by dipping in egg, flour, and bread crumbs and frying to a goldenbrown.
WILD BOAR:
Products prepared from wild boar from feral swine are amenable and subject to the meat
inspection regulations.
“Wild Boar” is an acceptable label term for a product, provided the words “Wild Boar”
are directly followed by the statement “Meat from Feral Swine.” The statement “Meatfrom Feral Swine” must appear prominently on the principle display panel as described in
9 CFR 317.2(d)(1)(2) and (3). If the statement “Meat from Feral Swine” does not directly
follow the term “Wild Boar,” then an asterisk may be included with the term “Wild Boar”
and the statement “Meat from Feral Swine” should appear prominently elsewhere on theprincipal display panel. “Wild Boar from Feral Swine,” “Wild Boar Meat from Feral
Swine,” “Wild Boar (byproduct) from Feral Swine,” are also acceptable product names.
In order to obtain approval for a product label bearing the name “Wild Boar from Feral
Swine,” or similar acceptable names, a statement describing and verifying the following
physical and environmental characteristics typical of wild boar is required: color
patterns, e.g., white stripes or spots, longer bristly haircoat, elongated snout with visible
tusks, a “razorback” body shape, and wild boar males which are uncastrated. (Weacknowledge both males and females under the term “Wild Boar.”) The purchased hogs
should be obtained from a nonrestrictive environment which permits foraging foruncultivated feed, natural selection, and breeding and farrowing without confinement. A
letter should be submitted with “Wild Boar from Feral Swine” labels describing theenvironment where such swine live and their method of capture or entrapment. Thesesame criteria would also apply to imported “Wild Boar Meat from Feral Swine” andarrangements should be made through Foreign Programs for slaughter and export fromapproved establishments.
In multi-ingredient products, e.g., “Beans in Sauce with Wild Boar,” the “Wild Boar” partof the product name must be followed by an asterisk and a statement “(Meat or meat
byproduct) from Feral Swine” must appear somewhere on the principal display panel.
The ingredient wild boar, wild boar meat, or wild boar byproduct, must be listed as “WildBoar ((Meat or meat byproduct) From Feral Swine)” in the ingredients statement in its
proper order of predominance.
See: Policy Memo 097 dated June 4, 1986
WING SECTIONS:First wing section is described as the wing drummette
Second wing section is described as the wing portion
Wings Sections is an acceptable wing term for both wing drummette and wing portion
when in natural proportions.
WITH NATURAL JUICES (POULTRY):
The term “With Natural Juices” may be used with poultry products to indicate thepresence of cooked out juices derived solely from the liquid normally associated with thepoultry prior to cooking. If liquids have been added to the poultry prior to cooking,natural can not be used.
WRAPS:A ready-to-eat meat/poultry food product that may contain vegetables and seasoning
ingredients and is wrapped in a dough based component, e.g., tortilla. The product namemust bear the kind or species, e.g., “Ham Wraps.” The minimum meat or poultry
requirement is 2 percent cooked meat or 2 percent cooked poultry meat.
YEARLING:
The term “yearling” (e.g. yearling beef) may be used to describe an animal of either sex
that is too old to be classified as a calf or lamb but less than 2 years of age. The company
is required to segregate carcasses and provide product identification to insure that nocommingling occurs between qualifying and nonqualifying products.
The terms “Yearling Ovine”, “Yearling Mutton” and “Yearling Sheep Meat” areacceptable product names for meat derived from sheep between 1 and 2 years of age.
Yearling Lamb is not an acceptable name for this product.
YEAST:
1. Dried Brewers Yeast: Acceptable ingredient of meat food products.
2. Autolyzed Yeast Extract: (Dehydrate of Paste form) Autolyzed yeast extract is notconsidered an artificial flavoring. Its presence should be reflected in the statement ofingredients as “autolyzed yeast extract.”See:

9 CFR 317.2(f)(l)(i)9 CFR 317.8(b)(7)9 CFR 424.21
9 CFR 381.118(c)9 CFR 381.147(f)(4)

YIELD GRADES:
When using specific grades for beef and pork cuts, the yield grade numbers must be
identified based on the boxed product. Therefore, yield grades such as 2 or higher, are
not acceptable.