Louisiana Administrative Code › Title 49 - PUBLIC HEALTH-FOOD, DRUGS, AND COSMETICS › Part I - Regulations › Chapter 9 - Meat and Meat Products Regulations › Section I-951 - Labels, False Impressions Prohibited [Formerly 49:3.1002]

Current through Register Vol. 50, No. 6, June 20, 2024
A. No statement, word, picture, design or
				device which conveys any false impression or gives any false indication of
				origin or quality shall appear on any label; for example.
1. Terms having geographical significance
				with reference to a locality other than that in which the product is prepared
				may appear on the label only when qualified by the word "style", "type", or
				"brand" as the case may be, in the same size and style of lettering as in the
				geographical term, and accompanied with a prominent qualifying statement
				identifying the country, state, territory, or locality in which the product is
				prepared, using terms appropriate to effect the qualification. When the word
				"style" or "type" is used, there must be a recognized style or type of meat or
				meat product identified with and peculiar to the locality represented by the
				geographical term and the meat product must possess the characteristics of such
				style or type; provided, that the terms which have come into general usage as
				trade names and have been so approved by the department or federal agency
				having jurisdiction may be used without the qualifications provided for in this
				paragraph. The terms "Frankfurter", "Vienna", "Bologna", "Braunshweiger",
				"Thuringer", " Genoa", and their modifications, as applied to sausages; the
				terms "Brunswick" and "Irish" as applied to stews; and the term "Boston" as
				applied to pork shoulder butts, are recognized as generic names and need not be
				accompanied with the word "style", "type", or "brand", or a statement
				identifying the locality in which prepared.
2. The word "ham" without any prefix
				indicating the species of animal from which derived, shall be used on labels
				only in connection with pork hams. Ham shanks as such or ham shank meat as
				such, or the trimmings accruing in the trimming and shaping of hams, shall not
				be labeled "ham" or "ham meat" without qualification. When used in connection
				with a chopped product the term "ham" or "ham meat" shall not include the
				skin.
3. The word "fresh" shall not
				be used on labels to designate any meat or meat product which contains any
				sodium or potassium nitrate, sodium or potassium nitrite, or any other
				preservative approved by the department, or which has been salted, pickled, or
				brined for preservation. Further, the use of sodium nitrite, potassium nitrite,
				sodium nitrate or potassium nitrate or any combination of nitrate or nitrite,
				shall not result in the presence of more than 200 p.p.m. nitrite in the
				finished product. Supplies of nitrates and nitrites and mixtures containing
				them, shall be kept securely under the care of a responsible employee of the
				establishment. The specific nitrate and nitrite content of such supplies must
				be known and clearly marked accordingly.
4. Such terms as "meat extract", or "extract
				of beef", without qualification, shall not be used on labels in connection with
				products prepared from organs or parts of carcasses other than fresh meat.
				Extracts prepared from any parts of the carcass other than fresh meat shall not
				be labeled "meat extract" but may be labeled with the true name of the parts
				from which prepared. In the case of extract in the fluid form, the word "fluid"
				shall also appear on the label, as, for example, "fluid extract of
				beef".
5. Such terms as "farm",
				"country", and the like shall not be used on labels in connection with meat and
				meat products unless such meat or meat products are actually prepared on the
				farm or in the country. However, if the articles are prepared in the same way
				as on the farm or in the country, these terms, if qualified by the word
				"style," in the same size and style of lettering, may be used. Sausage
				containing cereal shall not be labeled "farm style" or "country style," and
				lard not rendered in an open kettle shall not be designated as "farm style" or
				"country style".
6. The term "leaf
				lard" is applicable only to lard prepared from fresh leaf fat.
7. Oil, stearin, or stock obtained from beef
				or mutton fats, rendered at a temperature about 170° F, shall not be designated
				as "oleo oil," "oleo Stearin," or "oleo stock," respectively.
8. When any meat or meat product is enclosed
				in a container along with a packing substance such as brine, vinegar, or
				agar-agar jelly, a declaration of the packing substance shall be printed
				prominently on the label in connection with the name of the product, as for
				example, "frankfurters packed in brine," "beef tongue packed in agar-agar
				jelly," or "lamb tongue packed in vinegar," as the case may be. The statement
				of the quantity of contents shall represent the weight of the drained product
				when removed from the container to the exclusion of packing
				substance.
9. The requirement that
				the label shall contain the name and place of business of the manufacturer,
				packer, or distributor shall not be considered to relieve any establishment
				from the requirement that its label shall not be misleading in any
				particular.
10. The words "spice",
				"spices" and "spiced", without qualification, shall not be used unless they
				refer to genuine natural spices.
11. When lard or hardened lard is mixed with
				rendered pork fat, the mixture shall be designated as "rendered pork fat", or
				"hardened rendered pork fat", as the case may be.
12. When not more than 20 percent of beef
				fat, mutton fat, oleo stearin, vegetable stearin, or hardened vegetable fat is
				mixed with lard or with rendered pork fat, there shall appear on the label,
				next to and in the same style and size of lettering as the name of the product,
				the words "beef fat added", "mutton fat added", °oleo stearin added",
				"vegetable stearin added", or "hardened vegetable fat added", as the case may
				be.
13. When cereal, vegetable
				starch, soya flour, dried skim milk and/or other approved binders or extenders
				are added to sausage within the limits prescribed under §974, there shall
				appear on the label in a prominent manner, next to the name of the product, the
				name of each such added ingredient, as, for exam pie, "cereal added," "with
				cereal, "potato flour added," "cereal and potato flour added," "dried skim milk
				added," "cereal and dried skim milk added," as the case may be.
14. Tierces, barrels, and half-barrels
				containing lard, rendered pork fat and mixtures of edible fats com posed in
				whole or in part of animal fats shall, immediately before or immediately after
				filling, be legibly marked on one end and on the side near that end with the
				true name of the product. Pails, tubs, drums and similar containers of such
				products, shall bear the true name of the product on the side at the time of
				filling.
15. The term "meat" and
				the name of particular kinds of meat, such as beef, veal, mutton, lamb and
				pork, shall not be used in such a manner as to be misleading or
				deceptive.
16. The terms
				"shankless" and "hockless" shall apply only to hams and pork shoulders from
				which the shank or hock has been completely removed, thus eliminating entirely
				the tibia and fibula, or radius and ulna, respectively together with the
				overlying muscle, skin and other tissue.
17. Products labeled "chili con came" shall
				contain not less than 40 percent of meat, computed on the weight of the fresh
				meat. Hearts, cheek meat, head meat or seasoned meat may be used to the extent
				of 25 percent of the meat ingredient under specific declaration on the label.
				The mixture shall not contain more than 8 percent of cereal.
18. Products labeled "chili con came with
				beans" shall contain not less than 25 percent of meat computed on the weight of
				the fresh meat. Hearts, cheek meat, head meat or seasoned meat, may be used to
				the extent of 25 percent of the meat ingredient under specific declaration on
				the label.
19. Products labeled
				"corn beef hash" shall contain not less than 35 percent of corned beef, based
				on the weight of the cooked and trimmed beef.
20. The term "gelatin" as used on the labels
				of meat or meat products shall mean:
a. the
				jelly prepared by cooking pork skin, tendons, or other connective tissue from
				wholesome animals, and
b. dry
				commercial gelatin or the jelly resulting from its use.
21. The term "vegetable fat" shall be
				applicable to vegetable oil or stearin, or a combination of such vegetable oil
				or stearin; whereas the term "vegetable oil" and "vegetable stearin" shall be
				applicable only to the oil and the stearin, respectively.
22. The term "baked" shall apply only to meat
				or meat products which have been cooked by the direct action of dry heat and
				for a sufficient time to permit the meat or meat products to assume the
				characteristics of baked articles, such as the formation of a brown crust on
				the surface, rendering out of surface fat, and the caramelization of any sugar,
				that may have been applied.
23.
				Coverings for meat or meat products shall not be of such color, design or kind
				as to be misleading or deceptive with respect to color, quality or kind of meat
				or meat products to which applied. For example, transparent or semi
				-transparent coverings for such articles as sliced bacon or pork sausage shall
				not bear lines or other designs of red or other color which can give a false
				impression of leanness of the meat or meat product, or shall not have an amber
				or smoked color of such shade, degree, or intensity as to give a false
				impression with respect to smoking or degree of smoking of the meat or meat
				product.