New York Codes, Rules and Regulations › Title 1 - DEPARTMENT OF AGRICULTURE AND MARKETS › Chapter VI - Food Control › Subchapter G - Inspection of Meat, Meat Products and Poultry (Article 5-B Agriculture and Markets Law) › Article 1 - Meat and Meat Products › Part 318 - Entry Into Official Establishments; Reinspection And Preparation Of Products › Section 318.10 - Prescribed treatment of pork and products containing pork to destroy trichinae

Current through Register Vol. 46, No. 28, July 10, 2024
Agriculture and Markets Law, § 96-z-34
(a) All forms of fresh pork, including fresh
					 unsmoked sausage containing pork muscle tissue, and pork such as bacon and
					 jowls, other than those covered by subdivision (b) of this section, are classed
					 as products that are customarily well cooked in the home or elsewhere before
					 being served to the consumer. Therefore, the treatment of such products for the
					 destruction of trichinae is not required.
(b) Products named in this subdivision and
					 products of the character thereof, containing pork muscle tissue (not including
					 port hearts, pork stomachs, and pork livers), or the pork muscle tissue which
					 forms an ingredient of such products, shall be effectively heated,
					 refrigerated, or cured to destroy any possible live trichinae, as prescribed in
					 this section at the official establishment where such products are prepared:
					 bologna, frankfurter, vienna, and other cooked sausage; smoked sausage;
					 knoblauch sausage; mortadella; all forms of summer or dried sausage, including
					 mettwurst; flavored pork sausages such as those containing wine or similar
					 flavoring materials; cured pork sausage; sausage containing cured and/or smoked
					 pork; cooked loaves; roasted, baked, boiled, or cooked hams, pork shoulders, or
					 pork shoulder picnics; Italian-style hams; Westphalia-sytle hams; smoked
					 boneles pork shoulder butts; cured meat rolls; capocollo (capicola, capacola);
					 coppa; fresh or cured boneless pork shoulder butts, hams, loins, shoulders,
					 shoulder picnics, and similar pork cuts, in casings or other containers in
					 which ready-to-eat delicatessen articles are customarily enclosed (excepting
					 Scotch-style hams); breaded pork products; cured boneless pork loins; boneless
					 back bacon; bacon used for wrapping around patties, steaks and similar
					 products; and smoked pork cuts such as hams, shoulders, loins, and pork
					 shoulder picnics (excepting smoked hams, and smoked pork shoulder picnics which
					 are specially prepared for distribution in tropical climates or smoked hams
					 delivered to the Armed Services); ground meat mixtures containing pork and
					 beef, veal, lamb, mutton, or goat meat and other product consisting of mixtures
					 of pork and other ingredients, which the commissioner determines at the time
					 the labeling for the product is submitted for approval in accordance with Part
					 317 of this Article, or upon subsequent reevaluation of the product, would be
					 prepared in such a manner that the product might be eaten rare or without
					 thorough cooking because of the appearance of the finished product or
					 otherwise. Cured boneless pork loins shall be subjected to prescribed treatment
					 for destruction of trichinae prior to being shipped from the establishment
					 where cured.
(c) The treatment
					 shall consist of heating, refrigerating, or curing, as follows:
(1) Heating.
(i) All parts of the pork muscle tissue shall
					 be heated to a temperature not lower than 137 degrees Fahrenheit, and the
					 method used shall be one known to insure such a result. On account of
					 differences in methods of heating and in weights of products undergoing
					 treatment it is impracticable to specify details of procedures for all
					 cases.
(ii) Procedures which insure
					 the proper heating of all parts of the product shall be adopted. It is
					 important that each piece of sausage, each ham, and other product treated by
					 heating in water be kept entirely submerged throughout the heating period; and
					 that the largest pieces in a lot, the innermost links of bunched sausage or
					 other massed articles, and pieces placed in the coolest part of a heating
					 cabinet or compartment or vat be included in the temperature tests.