reglab/statecodes huggingface dataset:
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 317 - Labeling, Marking Devices And Containers › Section 317.2 - Labels: definition; required features

Current through Register Vol. 46, No. 28, July 10, 2024
(a) A label within the meaning of this Part
					 shall mean a display of any printing, lithographing, embossing, stickers,
					 seals, or other written, printed or graphic matter upon the immediate container
					 (not including package liners) of any product.
(b) Any word, statement, or other information
					 required by this Part to appear on the label must be prominently placed thereon
					 with such conspicuousness (as compared with other words, statements, designs,
					 or devices, in the labeling) and in such terms as to render it likely to be
					 read and understood by the ordinary individual under customary conditions of
					 purchase and use. In order to meet this requirement, such information must
					 appear on the principal display panel except as otherwise permitted in this
					 Part. All words, statements, and other information required by or under
					 authority of the Agriculture and Markets Law to appear on the label or labeling
					 shall appear thereon in the English language.
(c) Labels of all products shall show the
					 following information on the principal display panel (except as otherwise
					 permitted in this Part), in accordance with the requirements of this Part or,
					 if applicable, Part 319 of this Article:
(1)
					 The name of the product, which in the case of a product which purports to be or
					 is represented as a product for which a definition and standard of identity or
					 composition is prescribed in Part 319 of this Article, shall be the name of the
					 food specified in the standard, and in the case of any other product shall be
					 the common or usual name of the food, if any there be, and if there is none, a
					 truthful descriptive designation, as prescribed in subdivision (e) of this
					 section;
(2) If the product is
					 fabricated from two or more ingredients, the word "ingredients" followed by a
					 list of the ingredients as prescribed in subdivision (f) of this
					 section;
(3) The name and place of
					 business of the manufacturer, packer, or distributor for whom the product is
					 prepared, as prescribed in subdivision (g) of this section;
(4) An accurate statement of the net quantity
					 of contents, as prescribed in subdivision (h) of this section;
(5) An official inspection legend and, except
					 as otherwise provided in subdivision (i) of this section, the number of the
					 official establishment, in the form required by Part 312 of this Article;
					 and
(6) Any other information
					 required by the regulations in this Part or Part 319 of this Article.
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 317 - Labeling, Marking Devices And Containers › Section 317.3 - Approval of abbreviations of marks of inspection; preparation of marking devices bearing inspection legend without advance approval prohibited; exception

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 The commissioner may approve and authorize the use of abbreviations of marks of
					 inspection under the regulations in this Article. Such abbreviations shall have
					 the same force and effect as the respective marks for which they are authorized
					 abbreviations.
(b) Except for the
					 purpose of submitting a sample or samples of the same to the commissioner for
					 approval, no person shall procure, make, or prepare or cause to be procured,
					 made or prepared, labels, brands, or other marking devices bearing the
					 inspection legend or any abbreviations, copy or representation thereof, for use
					 on any product without the written authority therefor of the commissioner.
					 However, when any sample label, brand or other marking device is approved by
					 the commissioner, new supplies of such labels and new brands and other marking
					 devices of a character exactly similar to such approved sample may be procured,
					 made, or prepared for use in accordance with the regulations in this Article,
					 without further approval by the commissioner.
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 317 - Labeling, Marking Devices And Containers › Section 317.4 - Labels to be approved by the commissioner

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Except as provided in subdivision (d) of
					 this section no label shall be used on any product until it has been approved
					 in its final form by the commissioner. For the convenience of the establishment
					 sketches or proofs of new labels may be submitted in triplicate through the
					 officer in charge to the department for approval and the preparation of
					 finished labels deferred until such approval is obtained. All finished labels
					 shall be submitted in quadruplicate through the officer in charge to the
					 department for approval.
(b) In
					 case of lithographed labels, paper take-offs in lieu of sections of the metal
					 containers shall be submitted for approval. Such paper take-offs shall not be
					 in the form of a negative but shall be a complete reproduction of the label as
					 it will appear on the package, including any color scheme involved. In case of
					 fiber containers, printed layers, such as the kraft paper sheet, shall be
					 submitted for approval in lieu of the complete container.
(c) Inserts, tags, liners, pasters and like
					 devices containing printed or graphic matter and for use on, or to be placed
					 within, containers and coverings of product shall be submitted for approval in
					 the same manner as provided for labels in subdivision (a) of this section,
					 except that officers in charge may permit use of such devices which contain no
					 reference to product and bear no misleading feature.
(d) Stencils, labels, box dies and brands may
					 be used on shipping containers and on such immediate containers as tierces,
					 barrels, drums, boxes, crates and large-size fiberboard containers provided the
					 markings are applicable to the product, are not false or deceptive, and are
					 used with the approval of the officer in charge. The inspection legend for use
					 in combination with such markings shall be approved by the
					 commissioner.
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 317 - Labeling, Marking Devices And Containers › Section 317.5 - Officer in charge may permit modifications of approved labels

Current through Register Vol. 46, No. 28, July 10, 2024
The officer in charge may permit modification of approved
						labels, or markings under the following circumstances, provided the labeling or
						marking as modified is so used as not to be false or misleading:
(a) When all features of the label or marking
					 are proportionately enlarged and the color scheme remains the same;
(b) When there is substitution of such
					 abbreviations as "lb." for "pound", or "oz." for "ounce", or the word "pound"
					 or "ounce" is substituted for the abbreviation;
(c) When a master or stock label has been
					 approved from which the name and address of the distributor are omitted and
					 such name and address are applied before being used (in such case, the words
					 "prepared for" or similar statement must be shown together with the blank space
					 reserved for the insertion of the name and address when such labels are offered
					 for approval);
(d) When, during
					 Christmas and other holiday seasons, wrappers or other covers bearing floral or
					 foliage designs or illustrations or rabbits, chicks, fireworks, or other
					 emblematic holiday designs are used with approved labels or markings. (The use
					 of such designs will not make necessary the application of labeling not
					 otherwise required);
(e) When there
					 is a slight change in arrangement of directions pertaining to the opening of
					 cans or the serving of the product;
(f) When there is a change in the quantity of
					 an ingredient shown in the formula without a change in the order of
					 predominance shown on the label; provided, that the change in quantity of
					 ingredients complies with any minimum or maximum limits for the use of such
					 ingredients prescribed in Parts 318 and 319 of this Article.
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 317 - Labeling, Marking Devices And Containers › Section 317.6 - Approved labels to be used only on products to which they are applicable

Current through Register Vol. 46, No. 28, July 10, 2024
Labels shall be used only on products for which they are
						approved, and only if they have been approved for such products in accordance
						with section
						317.3 
						of this Part; provided that existing stocks of labels approved prior to the
						effective date of this section and the quantity of which has been identified to
						the officer in charge as being in storage on said date at the official
						establishment or other identified warehouse for the account of the operator of
						the official establishment may be used until such stocks are exhausted, but not
						later than one year after the effective date of this section unless such labels
						conform to all the requirements of this Part and Part 319 of this Article. The
						commissioner may upon the show of good cause grant individual extension of time
						as he deems necessary.
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 317 - Labeling, Marking Devices And Containers › Section 317.9 - Labeling of equine products

Current through Register Vol. 46, No. 28, July 10, 2024
The immediate containers of any equine products shall be
						labeled to show the kinds of animals from which derived, when the products are
						sold, transported, offered for sale or transportation or received for
						transportation.
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 317 - Labeling, Marking Devices And Containers › Section 317.10 - Reuse of official inspection marks; reuse of containers bearing official marks, labels, etc

Current through Register Vol. 46, No. 28, July 10, 2024
(a) No official
					 inspection legend or other official mark which has been previously used shall
					 be used again for the identification of any product, except as provided for in
					 subdivision (b) of this section.
(b) All stencils, marks, labels or other
					 labeling on previously used containers, whether relating to any product or
					 otherwise, shall be removed or obliterated before such containers are used for
					 any product, unless such labeling correctly indicates the product to be packed
					 therein and such containers are refilled under the supervision of a department
					 employee.
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 317 - Labeling, Marking Devices And Containers › Section 317.11 - Labeling, filling of containers, handling of labeled products to be only in compliance with regualtions

Current through Register Vol. 46, No. 28, July 10, 2024
(a) No person shall in any official
					 establishment apply or affix, or cause to be applied or affixed, any label to
					 any product prepared or received in such establishment, or to any container
					 thereof, or fill any container at such establishment, except in compliance with
					 the regulations in this Article.
(b) No covering or other container shall be
					 filled, in whole or in part, at any official establishment with any product
					 unless it has been inspected and passed in compliance with the regulations in
					 this Article, is not adulterated, and is strictly in accordance with the
					 statements on the label, and such filling is done under the supervision of a
					 department employee.
(c) No person
					 shall remove, or cause to be removed from an official establishment any product
					 bearing a label unless such label is in compliance with the regulations in this
					 Article, or any product not bearing a label required by such
					 regulations.
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 317 - Labeling, Marking Devices And Containers › Section 317.12 - Relabeling products; requirements

Current through Register Vol. 46, No. 28, July 10, 2024
When it is claimed by an official establishment that any
						of its products which bore labels bearing official marks has been transported
						to a location other than an official establishment, and it is desired to
						relabel the product because the labels have become utilated or otherwise
						damaged, a request for relabeling the product shall be sent to the
						commissioner, accompanied with a statement of the reasons therefor. Labeling
						material intended for relabeling inspected and passed product shall not be
						transported from an official establishment until permission has been received
						from the commissioner. The relabeling of inspected and passed product with
						labels bearing any official marks shall be done under the supervision of a
						department inspector. The official establishent shall reimburse the department,
						in accordance with the regulations of the department, for any cost involved in
						supervising the relabeling of such product.
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 317 - Labeling, Marking Devices And Containers › Section 317.13 - Storage and distribution of labels and containers bearing official marks

Current through Register Vol. 46, No. 28, July 10, 2024
Labels, wrappers and containers bearing any official
						marks, with or without the establishment number, may be transported from one
						official establishment to any other official establishment provided such
						shipments are made with the prior authorization of the officer in charge at
						point of origin, who will notify the officer in charge at destination
						concerning the date of shipment, quantity, and type of labeling material
						involved. No such material shall be used at the establishment to which it is
						shipped unless such use conforms with the requirements of this
						Article.
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 317 - Labeling, Marking Devices And Containers › Section 317.14 - Reporting of obsolete labels

Current through Register Vol. 46, No. 28, July 10, 2024
Once a year, or oftener if necessary, the operator of
						each official establishment shall submit to the commissioner, in quadruplicate,
						a list of approved labels no longer used or a list of the documents issued by
						the commissioner approving the labels involved. The approved labels shall be
						identified by the approval number, the date of approval, and the name of the
						product, or other designation showing the class of labeling
						material.
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 317 - Labeling, Marking Devices And Containers › Section 317.16 - Labeling and containers of custom prepared products

Current through Register Vol. 46, No. 28, July 10, 2024
Products that are custom prepared under the provisions of
						Part 303 of this Article must be packaged immediately after preparation and
						labeled in lieu of information otherwise required by Part 317 of this Article
						with the words "Not for Sale" in lettering not less than three-eighths inch in
						height. Such exempted custom prepared products or their containers may bear
						additional labeling provided such labeling is not false or
						misleading.
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 317 - Labeling, Marking Devices And Containers › Section 317.17 - Interpretation and statement of labeling policy for cured products

Current through Register Vol. 46, No. 28, July 10, 2024
Any substance mixed with another substance to cure a
						product must be identified in the ingredients statement on the label of such
						product. For example, curing mixtures composed of such ingredients as water,
						salt, sugar, sodium phosphate, sodium nitrate, and sodium nitrite or other
						permitted substances which are added to any product, must be identified on the
						label of the product by listing each such ingredient in accordance with the
						provisions of section
						317.2 
						of this Part.
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 317 - Labeling, Marking Devices And Containers › Section 317.19 - Jar closure requirements

Current through Register Vol. 46, No. 28, July 10, 2024
Vacuum packed containers sealed with a quick-twist,
						screw-on, or snap-on lids (or closures) shall not have an annular space between
						the inner edge of the lid's rim (lip or skirt) and the container itself or
						shall have such space sealed in a manner that will make it inaccessible to
						filth and insects.
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 318.3 - Designation of places of receipt of products and other articles for reinspection

Current through Register Vol. 46, No. 28, July 10, 2024
Every official establishment shall designate, with the
						approval of the officer in charge, a dock or place at which products and other
						articles subject to reinspection under section
						318.2 
						shall be received, and such products and articles shall be received only at
						such dock or place.
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 318.4 - Preparation of products to be officially supervised; responsibilities of official establishments

Current through Register Vol. 46, No. 28, July 10, 2024
(a) All processes used in curing, pickling,
					 rendering, canning, or otherwise preparing any product in official
					 establishments shall be supervised by department employees unless such
					 preparation is conducted as a custom operation exempted from inspection under
					 section
					 303.1(a)(2)
					 of this Article in any official establishment or consists of operations that
					 are exempted from inspection under section
					 303.1(d)
					 of this Article and are conducted in a retail store or restaurant. No fixtures
					 or appliances, such as tables, trucks, trays, tanks, vats, machines,
					 implements, can or containers of any kind, shall be used unless they are of
					 such materials and construction as will not contaminate or otherwise adulterate
					 the product and are clean and sanitary. All steps in the preparation of edible
					 products shall be conducted carefully and with strict cleanliness in rooms or
					 compartments separate from those used for inedible products.
(b) It shall be the responsibility of the
					 operator of every official establishment to comply with the law and the
					 regulations in this Article. In order to effectively carry out this
					 responsibility, the operator of the establishment shall institute appropriate
					 control programs to assure the maintenance of the establishment and the
					 preparation, marking, labeling, packaging and other handling of its products
					 strictly in accordance with the sanitary and other requirements of this
					 Article. The efficiency of such control programs will be subject to review by a
					 department employee.
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 318.5 - Requirements concerning procedures

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
(1)
					 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 the defrosting and reinspection of a sufficient quantity
					 thereof to determine its actual condition.
(2) Frozen product may be defrosted in water
					 or pickle in a manner and with the use of facilities which 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.
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 318.7 - Approval of substances for use in the preparation of product

Current through Register Vol. 46, No. 28, July 10, 2024
Agriculture and Markets Law, § 96-z-34
(a)
(1) No
					 chemical substance may be used in the preparation of any product unless it is
					 approved in this Part or Part 319 of this Article or by the commissioner in
					 specific cases.
(2) No product
					 shall bear or contain any substance which would render it adulterated or which
					 is not approved in this Part or Part 319 of this Article or by the commissioner
					 in specific cases.
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 318.9 - Samples or products, water, dyes, chemicals, etc., to be taken for examination

Current through Register Vol. 46, No. 28, July 10, 2024
Samples of products, water, dyes, chemicals,
						preservatives, spices, or other articles in any official establishment shall be
						taken without cost to the department, for examination, as often as may be
						deemed necessary for the efficient conduct of the inspection.
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 318.13 - Mixtures containing product but not amenable to the law

Current through Register Vol. 46, No. 28, July 10, 2024
Mixtures containing product but not classed as a meat
						food product under the law shall not bear the inspection legend or any
						abbreviation or representation thereof. When such mixtures are manufactured in
						any part of an official establishment, the sanitation of that part of the
						establishment shall be supervised by department employees, and the manufacture
						of such mixtures shall not cause any deviation from the requirement of section
						318.1 
						of this Part.
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 318.14 - Adulteration of product by polluted water; procedure for handling

Current through Register Vol. 46, No. 28, July 10, 2024
(a) In the event
					 there is polluted water (including but not limited to flood water) in an
					 official establishment, all products and ingredients for use in the preparation
					 of such products that have been rendered adulterated by the water shall be
					 condemned.
(b) After the polluted
					 water has receded from an official establishment, all walls, ceilings, posts,
					 and floors of the rooms and compartments involved, including the equipment
					 therein, shall, under the supervision of an inspector, be cleaned thoroughly by
					 the official establishment personnel. An adequate supply of hot water under
					 pressure is essential to make such cleaning effective. After cleaning, a
					 solution of sodium hypochlorite containing approximately one-half of one
					 percent available chlorine (5,000 p/m) or other equivalent disinfectant
					 approved by the commissioner shall be applied to the surface of the rooms and
					 equipment and rinsed with potable water before use.
(c) Hermetically sealed containers of product
					 which have been contaminated by polluted water shall be examined promptly by
					 the official establishment under supervision of an inspector and rehandled as
					 follows:
(1) Separate and condemn all product
					 in damaged or extensively rusted containers.
(2) Remove paper labels and wash the
					 remaining containers in warm soapy water, using a brush where necessary to
					 remove rust or other foreign material. Disinfect these containers by either of
					 the following methods:
(i) Immerse in a
					 solution of sodium hypochlorite containing not less than 100 p/m of available
					 chlorine or other equivalent disinfectant approved by the commissioner, rinse
					 in potable water, and dry thoroughly; or
(ii) Immerse in 212° F. water, bring
					 temperature of the water back to 212° F. and maintain the temperature at
					 212° F. for five minutes, then remove containers from water and cool them
					 to 95° F. and dry thoroughly.
(3) After handling as described in
					 subdivision (c)(2) of this section, the containers may be relacquered, if
					 necessary, and then relabeled with approved labels applicable to the product
					 therein.
(4) The identity of the
					 canned product shall be maintained throughout all stages of the rehandling
					 operations to insure correct labeling of the containers.
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 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., "nysdaandm retained"

Current through Register Vol. 46, No. 28, July 10, 2024
When any chemical, preservative, cereal, spice or other
						substance is intended for use in an official establishment, it shall be
						examined by a department employee and if found to be unfit or otherwise
						unacceptable for the use intended, or if final decision regarding acceptance is
						deferred pending laboratory or other examination, the employee shall attach a
						"NYSDA&M Retained" tag to the substance or container thereof. The substance
						so tagged shall be kept separate from other substances as the officer in charge
						may require and shall not be used until the tag is removed, and such removal
						shall be made only by a department employee after a finding that the substance
						can be accepted, or, in the case of an unacceptable substance, when it is
						removed from the establishment.
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 318.16 - Pesticide chemicals and other residues in products

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Nonmeat ingredients. Residues of
					 pesticide chemicals, food additives and color additives or other substances in
					 or on ingredients (other than meat, meat by-products, and meat food products)
					 used in the formulation of products shall not exceed the levels permitted under
					 the Federal Food, Drug and Cosmetic Act, and such nonmeat ingredients must
					 otherwise be in compliance with the requirements under that act.
(b) Products, and meat, meat by-product, or
					 other meat food product ingredients. Products, and products used as ingredients
					 of products, shall not bear or contain any pesticide chemical, food additive,
					 or color additive residue in excess of the level permitted under the Federal
					 Food, Drug and Cosmetic Act and the regulations in this Article, or any other
					 substance that is prohibited by such regulations or that otherwise makes the
					 products adulterated.
(c) Standards
					 and procedures. Instructions specifying the standards and procedures for
					 determining when ingredients of finished products are in compliance with this
					 section shall be issued to the inspectors by the commissioner.
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 319 - Definitions And Standards Of Identity Or Composition › General › Section 319.1 - Labeling and preparation of standardized products

Current through Register Vol. 46, No. 28, July 10, 2024
Labels for products for which standards of identity or
						  composition are prescribed in this Part shall show the appropriate product
						  name, an ingredient statement, and other label information in accordance with
						  the special provisions, if any, in this Part, and otherwise in accordance with
						  the general labeling provisions in Part 317 of this Article, and such products
						  shall be prepared in accordance with the special provisions, if any, in this
						  Part and otherwise in accordance with the general provisions in this Article.
						  Any product for which there is a common or usual name must consist of
						  ingredients and be prepared by the use of procedures common or usual to such
						  products insofar as specific ingredients or procedures are not prescribed or
						  prohibited by the provisions of this Article.
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 319 - Definitions And Standards Of Identity Or Composition › Raw Meat Products › Section 319.15 - Miscellaneous beef products

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Chopped beef, ground beef. "Chopped Beef"
						or "Ground Beef" shall consist of chopped fresh and/or frozen beef with or
						without seasoning and without the addition of beef fat as such, shall not
						contain more than 30 percent fat, and shall not contain added water, binders,
						or extenders. When beef cheek meat (trimmed beef cheeks) is used in the
						preparation of chopped or ground beef, the amount of such cheek meat shall be
						limited to 25 percent; and if in excess of natural proportions, its presence
						shall be declared on the label, in the ingredient statement required by section
						317.2 
						of this Article, if any, and otherwise contiguous to the name of the
						product.
(b) Hamburger. "Hamburger"
						shall consist of chopped fresh and/or frozen beef with or without the addition
						of beef fat as such and/or seasoning, shall not contain more than 30 percent
						fat, and shall not contain added water, binders, or extenders. Beef cheek meat
						(trimmed beef cheeks) may be used in the preparation of hamburger only in
						accordance with the conditions prescribed in subdivision (a) of this
						section.
(c) Beef patties. "Beef
						Patties" shall consist of chopped fresh and/or frozen beef with or without the
						addition of beef fat as such and/or seasonings. Binders or extenders and/or
						partially defatted beef fatty tissue may be used without added water or with
						added water only in amounts such that the product's characteristics are
						essentially that of a meat pattie.
(d) Fabricated steaks. Fabricated beef
						steaks, veal steaks, beef and veal steaks, or veal and beef steaks, and similar
						products, such as those labeled "Beef Steak, Chopped, Shaped, Frozen", "Minute
						Steak, Formed, Wafer Sliced, Frozen", "Veal Steaks, Beef Added,
						Chopped-Molded-Cubed-Frozen, Hydrolyzed Plant Protein, and Flavoring" shall be
						prepared by comminuting and forming the product from fresh and/or frozen meat,
						with or without added fat, of the species indicated on the label. Such products
						shall not contain more than 30 percent fat and shall not contain added water,
						binders or extenders. Beef cheek meat (trimmed beef cheeks) may be used in the
						preparation of fabricated beef steaks only in accordance with the conditions
						prescribed in subdivision (a) of this section.
(e) Partially defatted beef fatty tissue.
						"Partially Defatted Beef Fatty Tissue" is a beef by-product derived from the
						low temperature rendering (not exceeding 120 degrees Fahrenheit) of fresh beef
						fatty tissue. Such product shall have a pinkish color and a fresh odor and
						appearance.
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 319 - Definitions And Standards Of Identity Or Composition › Raw Meat Products › Section 319.29 - Miscellaneous pork products

Current through Register Vol. 46, No. 28, July 10, 2024
Partially defatted pork fatty tissue. "Partially
						  Defatted Pork Fatty Tissue" is a pork by-product derived from the low
						  temperature rendering (not exceeding 120 degrees Fahrenheit) of fresh pork
						  fatty tissue, exclusive of skin. Such product shall have a pinkish color and a
						  fresh odor and appearance.
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 319 - Definitions And Standards Of Identity Or Composition › Cooked Meats › Section 319.80 - Barbecued meats

Current through Register Vol. 46, No. 28, July 10, 2024
Barbecued meats, such as product labeled "Beef
						  Barbecue" or "Barbecued Pork", shall be cooked by the direct action of dry heat
						  resulting from the burning of hard wood or the hot coals therefrom for a
						  sufficient period to assume the usual characteristics of a barbecued article,
						  which include the formation of a brown crust on the surface and the rendering
						  of surface fat. The product may be basted with a sauce during the cooking
						  process. The weight of barbecued meat shall not exceed 70 percent of the weight
						  of the fresh uncooked meat.
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 319 - Definitions And Standards Of Identity Or Composition › Cooked Meats › Section 319.81 - Roast beef parboiled and steam roasted

Current through Register Vol. 46, No. 28, July 10, 2024
"Roast Beef Parboiled and Steam Roasted" shall be
						  prepared so that the weight of the finished product, excluding salt and
						  flavoring material, shall not exceed 70 percent of the fresh beef weight. Beef
						  cheek meat and beef head meat from which the overlying glandular and connective
						  tissues have been removed, and beef heart meat, exclusive of the heart cap may
						  be used individually or collectively to the extent of five percent of the meat
						  ingredients in the preparation of canned product labeled "Roast Beef Parboiled
						  and Steam Roasted". When beef cheek meat, beef head meat, or beef heart meat is
						  used in preparation of this product, its presence shall be reflected in the
						  statement of ingredients required by Part 317 of this
						  Article.
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 319 - Definitions And Standards Of Identity Or Composition › Cured Meats, Unsmoked and Smoked › Section 319.100 - Corned beef

Current through Register Vol. 46, No. 28, July 10, 2024
"Corned Beef" shall be prepared from beef briskets,
						  navels, clods, middle ribs, rounds, rumps, or similar cuts using one or a
						  combination of the curing ingredients specified in paragraphs 318.7(c)(1) and
						  (4) of this Article. Canned product labeled "Corned Beef" shall be prepared so
						  that the weight of the finished product, excluding cure, salt, and flavoring
						  material, shall not exceed 70 percent of the fresh beef weight. Corned beef
						  other than canned shall be cured in pieces weighing not less than one pound,
						  and if cooked, its weight shall not exceed the weight of the fresh uncured
						  beef. Beef cheek meat, beef head meat and beef heart meat may be used to the
						  extent of five percent of the meat ingredients in preparation of this product
						  when trimmed as specified in section
						  319.81.
						  When beef cheek meat, beef head meat, or beef heart meat is used in preparation
						  of this product, its presence shall be reflected in the statement of
						  ingredients required by Part 317 of this Article. The application of curing
						  solution to beef cuts, other than briskets, which are intended for bulk corned
						  beef shall not result in an increase in the weight of the finished cured
						  product of more than 10 percent over the weight of the fresh uncured
						  meat.
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 319 - Definitions And Standards Of Identity Or Composition › Cured Meats, Unsmoked and Smoked › Section 319.101 - Corned beef brisket

Current through Register Vol. 46, No. 28, July 10, 2024
In preparing "Corned Beef Brisket", the application of
						  curing solution to the beef brisket shall not result in an increase in the
						  weight of the finished cured product of more than 20 percent over the weight of
						  the fresh uncured brisket. If the product is cooked, the weight of the finished
						  product shall not exceed the weight of the fresh uncured
						  brisket.
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 319 - Definitions And Standards Of Identity Or Composition › Cured Meats, Unsmoked and Smoked › Section 319.102 - Corned beef round and other corned beef cuts

Current through Register Vol. 46, No. 28, July 10, 2024
In preparing "Corned Beef Round" and other corned beef
						  cuts, except "Corned Beef Briskets", the curing solution shall be applied to
						  pieces of beef weighing not less than one pound and such application shall not
						  result in an increased weight of the cured beef product of more than 10 percent
						  over the weight of the fresh uncured beef cut. If the product is cooked, the
						  weight of the finished product shall not exceed the weight of the fresh uncured
						  beef cut.
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 319 - Definitions And Standards Of Identity Or Composition › Cured Meats, Unsmoked and Smoked › Section 319.103 - Cured beef tongue

Current through Register Vol. 46, No. 28, July 10, 2024
In preparing "Cured Beef Tongue", the application of
						  curing solution to the fresh beef tongue shall not result in an increase in the
						  weight of the cured beef tongue of more than 10 percent over the weight of the
						  fresh uncured beef tongue.
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 319 - Definitions And Standards Of Identity Or Composition › Cured Meats, Unsmoked and Smoked › Section 319.105 - Chopped ham

Current through Register Vol. 46, No. 28, July 10, 2024
(a) "Chopped
						Ham" is the semisolid meat food product, in the form of a compact mass with a
						limited amount of cooked out juices, which is prepared with ham, curing agents,
						seasonings, and any of the optional ingredients listed in subdivision (b) of
						this section, in accordance with the provisions of paragraphs (1), (2) and (3)
						of this subdivision.
(1) Fresh ham, cured
						ham, or smoked ham, or a mixture of two or more of such meat components may be
						used. The weight of the cured chopped ham prior to processing shall not exceed
						the weight of the fresh uncured ham and fresh uncured ham shank meat if any is
						used, exclusive of the bones and fat removed in the boning operations, plus the
						weight of the curing ingredients and three percent moisture.
(2) The curing agents that may be used,
						singly or in combination, are salt, sodium nitrate, sodium nitrite, potassium
						nitrate, and potassium nitrite. When sodium nitrate, or sodium nitrite, or
						potassium nitrite is used, singly or in combination, the amount thereof shall
						not exceed that permitted in section
						318.7(c)(4) 
						of this Article.
(3) The seasonings
						that may be used, singly or in combination, are salt, sugar (sucrose or
						dextrose), spice and flavoring, including essential oils, oleoresins and other
						spice extractives.
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 319 - Definitions And Standards Of Identity Or Composition › Sausage Generally: Fresh Sausage › Section 319.140 - Sausage

Current through Register Vol. 46, No. 28, July 10, 2024
Except as otherwise provided in this section, or under
						  article 5-D of the Agriculture and Markets Law with respect to products
						  consisting partly of poultry, sausage is the coarse or finely comminuted meat
						  food product prepared from one or more kinds of meat or meat and meat
						  by-products, containing various amounts of water as provided for elsewhere in
						  this Part, and usually seasoned with condimental proportions of contimental
						  substances, and frequently cured. Certain sausage as provided for elsewhere in
						  this Part may contain binders and extenders; e.g., cereal, vegetable starch,
						  starchy vegetable flour, soy flour, soy protein concentrate, isolated soy
						  protein, nonfat dry milk, calcium reduced skim milk or dried milk. The finished
						  product shall contain no more than three and one-half percent of these
						  additives individually or collectively. Two percent of isolated soy protein
						  shall be deemed equivalent to three and one-half percent of any one or more of
						  these binders. Sausage may not contain phosphates except that uncooked pork
						  from cuts cured with phosphates listed in paragraph 318.7(c)(4) of this Article
						  may be used in cooked sausage. To facilitate chopping or mixing to dissolve the
						  usual curing ingredients, water or ice may be used in the preparation of
						  sausage which is not cooked in an amount not to exceed three percent of the
						  total ingredients in the formula. Cooked sausages such as Polish sausage, cotto
						  salami, braunschweiger, liver sausage, and similar cooked sausage products may
						  contain no more than 10 percent of added water in the finished
						  product.