California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.4 - Product Procedures and Requirements

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Care shall be taken to assure that product is not adulterated when placed in
					 freezers. If there is doubt as to the soundness of any frozen product, the
					 inspector will require defrosting and reinspection of a sufficient quantity
					 thereof to determine its actual condition.
(b) Frozen product may be defrosted in water
					 or pickle in a manner and with the use of facilities that are acceptable to the
					 inspector. Before such product is defrosted, a careful examination shall be
					 made to determine its condition. If necessary, this examination shall include
					 defrosting of representative samples by means other than in water or
					 pickle.
(c) Product, such as pork
					 tenderloins, brains, sweetbreads, stew, or chop suey, shall not be packed in
					 hermetically sealed metal or glass containers, unless subsequently heat
					 processed or otherwise treated to preserve the product in a manner approved by
					 the Department in specific cases.
(d) Care shall be taken to remove bones and
					 parts of bones from product that is intended for chopping.
(e) Heads for use in the preparation of meat
					 food products shall be split and the bodies of the teeth, the turbinated and
					 ethmoid bones, the ear tubes, and the horn butts shall be removed. The heads
					 shall then be thoroughly cleaned.
(f) Kidneys to be used in the preparation of
					 meat food products shall first be freely sectioned and then thoroughly soaked
					 and washed. All detached kidneys, including beef kidneys with detached kidney
					 fat, shall be inspected before being used in or shipped from the official
					 establishment.
(g) Cattle paunches
					 and hog stomachs for use in the preparation of meat food products shall be
					 thoroughly cleaned on all surfaces and parts immediately after being emptied of
					 their contents, which shall promptly follow their removal from the
					 carcasses.
(h) Clotted blood shall
					 be removed from hog hearts before they are shipped from the official
					 establishment or used in the preparation of meat food products.
(i) Beef bungs, beef bladders, hog bungs, hog
					 middles, and hog stomachs that are to be used as containers of any meat food
					 product shall be presented for inspection, turned with the fat surface
					 exposed.
(j) Portions of casings
					 that show infection with Oesophagostomum or other nodule-producing parasites,
					 and weasands infected with the larvae of Hypoderma lineatum, shall be rejected,
					 except that when the infestation is slight and the nodules and larvae are
					 removed, the casing or weasand may be passed.
(k) Cover pickle that is clear, free of
					 sediment by filtration, and does not show evidence of decomposition may be
					 reused.
(l) Rework product shall be
					 used only in similar products at levels specified in the appropriate approved
					 in-depth review, MPES Form 79-082 (Rev. 10/11), In-Depth Review of Cooked
					 Sausage, or MPES Form 79-085 (Rev. 10/11), In-Depth Review of Cured/Cooked and
					 Smoked Meats.
(m) Beef, pork,
					 poultry, and sheep and goat meat shall be kept separate in storage and
					 processing, except when incorporated in a multi-species product. Processing
					 equipment shall be cleaned between species.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No.
						22).
2. Change without regulatory effect amending subsection (l)
						filed 4-2-2012 pursuant to section
						100, title 1, California Code of
						Regulations (Register 2012, No. 14).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18661,
						  18664,
						  18665,
						  18666,
						  18669,
						  18676,
						  18751 18752, 18753, 18754, 18755,
						  18756, 18757, 18758, 18759, 18845, 18941, 18942, 18942.2, 18944, 18947, 18949,
						  18972, 19014 and 19017, Food and Agricultural Code.