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 319 - Definitions And Standards Of Identity Or Composition › Sausage Generally: Fresh Sausage › Section 319.141 - Fresh pork sausage

Current through Register Vol. 46, No. 28, July 10, 2024
Fresh Pork Sausage is prepared with fresh pork or
						  frozen pork, or both, not including pork by-products, and may be seasoned with
						  condimental substances as permitted under Part 318 of this Article. It shall
						  not be made with any lot of product which, in the aggregate, contains more than
						  50 percent trimmable fat, that is, fat which can be removed by thorough,
						  practicable trimming and sorting. To facilitate chopping or mixing, water or
						  ice may be used in an amount not to exceed three percent of the total
						  ingredients used.
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 319.142 - Fresh beef sausage

Current through Register Vol. 46, No. 28, July 10, 2024
Fresh Beef Sausage is sausage prepared with fresh beef
						  or frozen beef, or both, not including beef by-products, and may be seasoned
						  with condimental substances as permitted under Part 318 of this Article. The
						  finished product shall not contain more than 30 percent fat. To facilitate
						  chopping or mixing, water or ice may be used in an amount not to exceed three
						  percent of the total ingredients used.
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 319.143 - Breakfast sausage

Current through Register Vol. 46, No. 28, July 10, 2024
Breakfast Sausage is sausage prepared with fresh and/or
						  frozen meat, or meat and meat by-products and may be seasoned with condimental
						  substances as permitted in Part 318 of this Article. It shall not be made with
						  any lot of product which, in the aggregate, contains more than 50 percent
						  trimmable fat; that is, fat which can be removed by thorough practicable
						  trimming and sorting. To facilitate chopping or mixing, water or ice may be
						  used in an amount not to exceed three percent of the total ingredients used.
						  Extenders or binders as listed in Part 318 of this Article may be used to the
						  extent of three and one-half percent of the finished sausage as permitted in
						  section
						  319.140  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 319 - Definitions And Standards Of Identity Or Composition › Sausage Generally: Fresh Sausage › Section 319.144 - Whole hog sausage

Current through Register Vol. 46, No. 28, July 10, 2024
Whole Hog Sausage is sausage prepared with fresh and/or
						  frozen meat from swine in such proportions as are normal to a single animal and
						  may be seasoned with condimental substances as permitted in Part 318 of this
						  Article. It shall not be made with any lot of product which, in the aggregate,
						  contains more than 50 percent trimmable fat; that is, fat which can be removed
						  by thorough practicable trimming and sorting. To facilitate chopping or mixing,
						  water or ice may be used in an amount not to exceed three percent of the total
						  ingredients used.
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 319.145 - Italian sausage products

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Italian sausage products are uncured,
						unsmoked sausages containing at least 85 percent meat, or combination of meat
						and fat, with the total fat content constituting not more than 35 percent of
						the finished product. Such products shall be prepared in accordance with the
						provisions of paragraph (1), (2) or (3) of this subdivision, and shall contain
						salt, pepper, and either fennel or anise, or a combination of fennel and anise.
						Such products may contain any or all of the optional ingredients listed in
						subdivision (b) of this section.
(1) "Italian
						Sausage" shall be prepared with fresh or frozen pork, or pork and pork
						fat.
(2) "Italian Sausage with
						Beef", "Italian Sausage with Veal", or "Italian Sausage with Beef and Veal",
						shall be prepared so that fresh or frozen pork constitutes the major portion of
						the meat content requirement of this subdivision. When pork muscle tissue is
						conbined with beef or veal, or both, in the preparation of bulk-packed
						products, or patties, it shall be treated for the destruction of possible live
						trichinae in accordance with section
						318.10 
						of this Article.
(3) "Italian Beef
						Sausage" or "Kosher Italian Beef Sausage" shall be prepared with fresh or
						frozen beef or beef and beef fat. "Italian Veal Sausage" or "Kosher Italian
						Veal Sausage" shall be prepared with fresh or frozen veal or veal and veal
						fat.
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 › Uncooked, Smoked Sausage › Section 319.160 - Smoked pork sausage

Current through Register Vol. 46, No. 28, July 10, 2024
Smoked Pork Sausage is pork sausage that is smoked with
						  hardwood or other approved nonresinous materials. It may be seasoned with
						  condimental substances as permitted in Part 318 of this Article. It shall not
						  be made with any lot of product which, in the aggregate, contains more than 50
						  percent trimmable fat; that is, fat which can be removed by thorough
						  practicable trimming and sorting. To facilitate chopping or mixing, water or
						  ice may be used in an amount not to exceed three percent of the total
						  ingredients used.
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, Smoked Sausage › Section 319.181 - Cheesefurters and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
"Cheesefurters" and similar products are products in
						  casings which resemble frankfurters except that they contain sufficient cheese
						  to give definite characteristics to the finished article. They may contain
						  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 products shall contain no more than three and
						  one-half percent of these additives, individually and collectively, exclusive
						  of the cheese constituent. In determining the maximum amount of the ingredients
						  specified in this section which may be used, individually and collectively, in
						  a product, two percent of isolated soy protein shall be considered the
						  equivalent of three and one-half percent of any other ingredient specified in
						  this section. When any such additive is added to these products, there shall
						  appear on the label in a prominent manner, contiguous to the name of the
						  product, the name of each such added ingredient, as for example, "Cereal
						  Added", "With Cereal", "Potato Flour Added", "Cereal and Potato Flour Added",
						  "Soy Flour Added", "Nonfat Dry Milk Added", "Cereal and Nonfat Dry Milk Added",
						  as the case may be. These products shall contain no more than 10 percent of
						  added water and/or ice, 30 percent fat and shall comply with the other
						  provisions for cooked sausages that are in 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 › Other Cooked Sausage › Section 319.200 - Liver sausage and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
"Liver Sausage" and "Braunschweiger" are cooked
						  sausages made from fresh and/or frozen pork and pork livers and/or beef livers
						  and may contain cured pork, beef and veal, and pork fat. Liver sausage may also
						  contain beef and pork by-products, pork skins, sheep livers and goat livers.
						  These products shall contain not less than 30 percent of liver computed on the
						  weight of the fresh liver and may contain binders and extenders as permitted in
						  section
						  319.140.
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 › Luncheon Meat, Loaves and Jellied Products › Section 319.260 - Luncheon meat

Current through Register Vol. 46, No. 28, July 10, 2024
"Luncheon Meat" is a cured, cooked meat food product
						  made from comminuted meat. To facilitate chopping or mixing or to dissolve the
						  usual curing ingredients, water or ice may be used in the preparation of
						  luncheon meat in an amount not to exceed three percent of the total
						  ingredients.
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 › Luncheon Meat, Loaves and Jellied Products › Section 319.261 - Meat loaf

Current through Register Vol. 46, No. 28, July 10, 2024
Meat Loaf is a cooked meat food product in loaf form
						  made from comminuted meat. To facilitate chopping or mixing, water or ice may
						  be used in an amount not to exceed three percent of the total ingredients
						  used.
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 Meat Specialties, Puddings and Nonspecific Loaves › Section 319.280 - Scrapple

Current through Register Vol. 46, No. 28, July 10, 2024
Scrapple shall contain not less than 40 percent meat
						  and/or meat by-products computed on the basis of the fresh weight, exclusive of
						  bone. The meal or flour used may be derived from grain and/or
						  soybeans.
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 Meat Specialties, Puddings and Nonspecific Loaves › Section 319.281 - Bockwurst

Current through Register Vol. 46, No. 28, July 10, 2024
(a) Bockwurst is an
						uncured, comminuted meat food product which may or may not be cooked. It
						contains meat, milk or water or a combination thereof, eggs, vegetables, and
						any of the optional ingredients listed in subdivision (b) of this section; and
						is prepared in accordance with the provisions of paragraphs (1), (2), (3), and
						(4) of this subdivision.
(1) Meat shall
						constitute not less than 70 percent of the total weight of the product and
						shall consist of pork or a mixture of pork and veal, pork and beef, or pork,
						veal, and beef. Pork may be omitted when the species of meat used in the
						product is identified in the product name (e.g., veal bockwurst, beef
						bockwurst, or beef and veal bockwurst). Such meat shall be fresh or fresh
						frozen meat.
(2) The "milk" may be
						fresh whole milk, dried milk, nonfat dry milk, calcium reduced dried skim milk,
						or any combination thereof.
(3)
						"Eggs" refer to whole eggs that are fresh, frozen, or dried.
(4) "Vegetables" refer to onions, chives,
						parsley, and leeks, alone or in any combination.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.300 - Chili con carne

Current through Register Vol. 46, No. 28, July 10, 2024
Chili con carne shall contain not less than 40 percent
						  of meat computed on the weight of the fresh meat. Head meat, cheek meat, and
						  heart meat exclusive of the heart cap may be used to the extent of 25 percent
						  of the meat ingredients under specific declaration of the label. The mixture
						  may contain not more than eight percent, individually or collectively, of
						  cereal, vegetable starch, starchy vegetable flour, soy flour, soy protein
						  concentrate, isolated soy protein, dried milk, nonfat dry milk, or calcium
						  reduced dried skim milk.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.301 - Chili con carne with beans

Current through Register Vol. 46, No. 28, July 10, 2024
Chili con carne with beans shall contain not less than
						  25 percent of meat computed on the weight of the fresh meat. Head meat, cheek
						  meat, or heart meat exclusive of the heart cap may be used to the extent of 25
						  percent of the meat ingredient, and 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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.302 - Hash

Current through Register Vol. 46, No. 28, July 10, 2024
Hash shall contain not less than 35 percent of meat
						  computed on the weight of the cooked and trimmed meat. The weight of the cooked
						  meat used in this calculation shall not exceed 70 percent of the weight of the
						  uncooked fresh 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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.303 - Corned beef hash

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
						"Corned Beef Hash" is the semisolid food product in the form of a compact mass
						which is prepared with beef, potatoes, 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), (3) and (4) of this
						subdivision and the provisions of subdivision (c) of this section.
(1) Either fresh beef, cured beef, or canned
						corned beef or a mixture of two or more of these ingredients, may be used, and
						the finished product shall contain not less than 35 percent of beef computed on
						the weight of the cooked and trimmed beef. The weight of the cooked meat used
						in this calculation shall not exceed 70 percent of the weight of the uncooked
						fresh meat.
(2) "Potatoes" refers
						to fresh potatoes, dehydrated potatoes, cooked dehydrated potatoes, or a
						mixture of two or more of these ingredients.
(3) The curing agents that may be used are
						salt, sodium nitrate, sodium nitrite, potassium nitrate, or potassium nitrite,
						or a combination of two or more of these ingredients. When sodium nitrate,
						sodium nitrite, potassium nitrate, or potassium nitrite is used it shall be
						used in amounts not exceeding those specified in paragraph 318.7(c)(4) of this
						Article.
(4) 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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.304 - Meat stews

Current through Register Vol. 46, No. 28, July 10, 2024
Meat stews such as "Beef Stew" or "Lamb Stew" shall
						  contain not less than 25 percent of meat of the species named on the label,
						  computed on the weight of the fresh 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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.305 - Tamales

Current through Register Vol. 46, No. 28, July 10, 2024
"Tamales" shall be prepared with at least 25 percent
						  meat computed on the weight of the uncooked fresh meat in relation to all
						  ingredients of the tamales. When tamales are packed in sauce or gravy, the name
						  of the product shall include a prominent reference to the sauce or gravy; for
						  example, "Tamales With Sauce" or "Tamales With Gravy". Product labeled "Tamales
						  With Sauce" or "Tamales With Gravy" shall contain not less than 20 percent
						  meat, computed on the weight of the uncooked fresh meat in relation to the
						  total ingredients making up the tamales and sauce or the tamales and
						  gravy.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.306 - Spaghetti with meat balls and sauce, spaghetti with meat and sauce, and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
"Spaghetti and Meat Balls and Sauce" and "Spaghetti
						  with Meat and Sauce", and similar products shall contain not less than 12
						  percent of meat computed on the weight of the fresh meat. The presence of the
						  sauce or gravy constituent shall be declared prominently on the label as part
						  of the name of the product. Meat balls may be prepared with not more than 12
						  percent, singly and collectively, of farinaceous material, soy flour, soy
						  protein concentrate, isolated soy protein, nonfat dry milk, calcium reduced
						  dried skim milk, and similar substances.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.307 - Spaghetti sauce with meat

Current through Register Vol. 46, No. 28, July 10, 2024
"Spaghetti Sauce with Meat" shall contain not less than
						  six percent of meat computed on the weight of the fresh 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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.308 - Tripe with milk

Current through Register Vol. 46, No. 28, July 10, 2024
"Tripe with Milk" shall be prepared so that the
						  finished canned article, exclusive of the cooked-out juices and milk, will
						  contain at least 65 percent tripe. The product shall be prepared with not less
						  than 10 percent milk.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.309 - Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
"Beans with Frankfurters in Sauce", "Sauerkraut with
						  Wieners and Juice", and similar products shall contain not less than 20 percent
						  frankfurters or wieners computed on the weight of the smoked and cooked sausage
						  prior to its inclusion with the beans or sauerkraut.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.310 - Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
"Lima Beans with Ham in Sauce", "Beans with Ham in
						  Sauce", "Beans with Bacon in Sauce", and similar products shall contain not
						  less than 12 percent ham or bacon computed on the weight of the smoked ham or
						  bacon prior to its inclusion with the beams and sauce.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.311 - Chow mein vegetables with meat and chop suey vegetables with meat

Current through Register Vol. 46, No. 28, July 10, 2024
"Chow Mein Vegetables with Meat" and "Chop Suey
						  Vegetables with Meat" shall contain not less than 12 percent meat computed on
						  the weight of the uncooked fresh meat prior to its inclusion with the other
						  ingredients.
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.312 - Pork with barbecue sauce and beef with barbecue sauce

Current through Register Vol. 46, No. 28, July 10, 2024
"Pork with Barbecue Sauce" and "Beef with Barbecue
						  Sauce" shall contain not less than 50 percent meat of the species specified on
						  the label, computed on the weight of the cooked and trimmed meat. The weight of
						  the cooked meat used in this calculation shall not exceed 70 percent of the
						  uncooked weight of the meat. If uncooked meat is used in formulating the
						  products, they shall contain at least 72 percent meat computed on the weight of
						  the fresh uncooked meat. When cereal, vegetable flour, soy flour, soy protein
						  concentrate, isolated soy protein, nonfat dry milk, calcium reduced dried skim
						  milk, or similar substances are used in preparing products, there shall appear
						  on the label in a prominent manner, the name of the product, the name of each
						  such added ingredient, as for example "Cereal Added" or "With Cereal and Nonfat
						  Dry Milk".
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 › Canned, Frozen or Dehydrated Meat Food Products › Section 319.313 - Beef with gravy and gravy with beef

Current through Register Vol. 46, No. 28, July 10, 2024
"Beef with Gravy" and "Gravy with Beef" shall not be
						  made with beef which, in the aggregate for each lot contains more than 30
						  percent trimmable fat, that is, fat which can be removed by thorough,
						  practicable trimming and sorting.
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 › Meat Food Entree Products, Pies and Turnovers › Section 319.500 - Meat pies

Current through Register Vol. 46, No. 28, July 10, 2024
Meat pies such as "Beef Pie", "Veal Pie" and "Pork Pie"
						  shall contain meat of the species specified on the label, in an amount not less
						  than 25 percent of all ingredients including crust and shall be computed on the
						  basis 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 › Meat Snacks, Hors d'Oeuvres, Pizza and Specialty Items › Section 319.600 - Pizza

Current through Register Vol. 46, No. 28, July 10, 2024
(a) "Pizza with
						Meat" is a bread base meat food product with tomato sauce, cheese, and meat
						topping. It shall contain cooked meat from not less than 15 percent raw
						meat.
(b) "Pizza with Sausage" is a
						bread base meat food product with tomato sauce, cheese, and not less than 12
						percent cooked sausage or 10 percent dry sausage; e.g., pepperoni.
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 › Fats, Oils, Shortenings › Section 319.700 - Oleomargarine or margarine

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
						Oleomargarine or margarine is the plastic food which is prepared in accordance
						with the provisions of paragraphs (1), (2), (3) and (4) of this subdivision. In
						this section the term "oleomargarine" is used to refer to such product whether
						it is sold as "oleomargarine" or margarine.
(1) It is prepared with one or more of the
						fat ingredients named in any one of the subparagraphs (i), (ii), (iii) and (iv)
						of this paragraph.
(i) The rendered fat or
						oil, or stearin derived therefrom (any or all of which may be hydrogenated), of
						cattle, sheep, swine, or goats, or any combination of two or more of such
						articles;
(ii) Any vegetable food
						fat or oil, or oil or stearin derived therefrom (any or all of which may be
						hydrogenated), or any combination of two or more of such articles;
(iii) Any combination of ingredients named
						under subparagraphs (i) and (ii) of this paragraph in such proportion that the
						weight of the ingredients named under subparagraph (i) of this paragraph either
						equals the weight of the ingredients named under subparagraph (ii) of this
						paragraph or exceeds such weight by a ratio not greater than nine to
						one;
(iv) Any combination of
						ingredients named under subparagraphs (i) and (ii) of this paragraph in such
						proportion that the weight of the ingredients named under subparagraph (ii) of
						this paragraph exceeds the weight of the ingredients named under subparagraph
						(i) of this paragraph by a ratio not greater than nine to one.
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 › Fats, Oils, Shortenings › Section 319.701 - Mixed fat shortening

Current through Register Vol. 46, No. 28, July 10, 2024
Shortening prepared with a mixture of meat fats and
						  vegetable oils may be identified either as "Shortening Prepared with Meat Fats
						  and Vegetable Oils" or "Shortening Prepared with Vegetable Oils and Meat Fats"
						  depending on the predominance of the fats and oils used, or the product may be
						  labeled "Shortening" when accompanied by an ingredient statement with
						  ingredients listed in descending order of predominance.
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 › Fats, Oils, Shortenings › Section 319.702 - Lard, leaf lard

Current through Register Vol. 46, No. 28, July 10, 2024
"Lard" is the fat rendered from fresh, clean, sound
						  fatty tissue from hogs with or without lard stearin or hydrogenated lard. The
						  fatty tissues shall not include bones, detached skin, head skin, ears, tails,
						  organs, windpipes, large blood vessels, scrap fat, skimmings, settlings,
						  pressings, and similar materials, and the fatty tissues shall be reasonably
						  free from muscle tissue and blood. "Leaf Lard" is lard prepared from fresh leaf
						  fat.
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 › Fats, Oils, Shortenings › Section 319.703 - Rendered animal fat or mixture thereof

Current through Register Vol. 46, No. 28, July 10, 2024
(a) "Rendered Animal Fat", or any mixture of
						fats containing edible rendered animal fat, shall contain no added water,
						except that "Puff Pastry Shortening" may contain not more than 10 percent of
						water.
(b) "Rendered Pork Fat" is
						fat, other than lard, rendered from clean, sound carcasses, parts of carcasses,
						or edible organs from hogs, except that stomachs, bones from the head, and
						bones from cured or cooked pork are not included. The tissues rendered are
						usually fresh, but may be cured, cooked, or otherwise prepared and may contain
						some meat food products. Rendered pork fat may be hardened by the use of lard
						stearin and/or hydrogenated lard and/or rendered pork fat stearin and/or
						hydrogenated rendered pork fat.
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 › Meat Soups, Soup Mixes, Broths, Stocks, Extracts › Section 319.720 - Meat extract

Current through Register Vol. 46, No. 28, July 10, 2024
Meat extract (e.g., "Beef Extract") shall contain not
						  more than 25 percent of moisture.
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 › Meat Soups, Soup Mixes, Broths, Stocks, Extracts › Section 319.721 - Fluid extract of meat

Current through Register Vol. 46, No. 28, July 10, 2024
Fluid extract of meat (e.g., "Fluid Extract of Beef")
						  shall contain not more than 50 percent of moisture.
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 › Meat Salads and Meat Spreads › Section 319.760 - Deviled ham, deviled tongue and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
(a) "Deviled Ham" is a semiplastic cured meat
						food product made from finely comminuted ham and containing condiments. Deviled
						ham may contain added ham fat: provided, that the total fat content shall not
						exceed 35 percent of the finished product. The moisture content of deviled ham
						shall not exceed that of the fresh unprocessed meat.
(b) The moisture content of "Deviled Tongue"
						and similar products shall not exceed that of the fresh, unprocessed
						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 › Meat Salads and Meat Spreads › Section 319.761 - Potted meat food product and deviled meat food product

Current through Register Vol. 46, No. 28, July 10, 2024
"Potted Meat Food Product" and "Deviled Meat Food
						  Product" shall not contain cereal, vegetable flour, nonfat dry milk, or similar
						  substances. The amount of water added to potted meat food product and deviled
						  meat food product shall be limited to that necessary to replace moisture lost
						  during processing.
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 › Meat Salads and Meat Spreads › Section 319.762 - Ham spread, tongue spread, and similar products

Current through Register Vol. 46, No. 28, July 10, 2024
"Ham Spread", "Tongue Spread" and similar products
						  shall contain not less than 50 percent of the meat ingredient named, computed
						  on the weight of the fresh meat. Other meat and fat may be used to give the
						  desired spreading consistency provided it does not detract from the character
						  of the spreads named.
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 › Miscellaneous › Section 319.880 - Breaded products

Current through Register Vol. 46, No. 28, July 10, 2024
The amount of batter and breading used as a coating for
						  breaded product shall not exceed 30 percent of the weight of the finished
						  breaded 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 319 - Definitions And Standards Of Identity Or Composition › Miscellaneous › Section 319.881 - Liver meat food products

Current through Register Vol. 46, No. 28, July 10, 2024
Meat food products characterized and labeled as liver
						  products such as liver loaf, liver cheese, liver spread, liver mush, liver
						  paste, and liver pudding shall contain not less than 30 percent of pork, beef,
						  sheep, or goat livers computed on the fresh weight of the
						  livers.
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 320 - Records And Reports › Section 320.1 - Records required to be kept

Current through Register Vol. 46, No. 28, July 10, 2024
(a)
					 Every person (including every firm or corporation) within any of the classes
					 specified in paragraphs (1), (2) or (3) of this subdivision shall keep records
					 which will fully and correctly disclose all transactions involved in his or its
					 business subject to the law:
(1) any person
					 that engages in the business of slaughtering any cattle, sheep, swine, goats,
					 horses, mules or other equines, or preparing, freezing, packaging, or labeling
					 any carcasses, or parts or products of carcasses, of any such animals, for use
					 as human food or animal food;
(2)
					 any person that engages in the business of buying or selling (as a meat broker,
					 wholesaler or otherwise), or transporting or storing any carcasses, or parts or
					 products of carcasses, of any such animals; and
(3) any person operating a disposal plant or
					 transportation service licensed pursuant to section 96-z-1 of the
					 law.
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 320 - Records And Reports › Section 320.2 - Place of maintenance of records

Current through Register Vol. 46, No. 28, July 10, 2024
Every person engaged in any business described in section
						320.1 
						and required by this Part to keep records shall maintain such records at the
						place where such busainess is conducted except that if such person conducts
						such business at multiple locations, he may maintain such records at his
						headquarters' office. When not in actual use, all such records shall be kept in
						a safe place at the prescribed location in accordance with good commercial
						practices.
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 320 - Records And Reports › Section 320.3 - Record retention period

Current through Register Vol. 46, No. 28, July 10, 2024
Every record required to be maintained under this Part
						shall be retained for a period of two years after December 31 of the year in
						which the transaction to which the record relates has occurred and for such
						further period as the commissioner may require for purposes of any
						investigation or litigation under the law, by written notice to the person
						required to keep such records under 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 320 - Records And Reports › Section 320.4 - Access to and inspection of records, facilities, and inventory; copying and sampling

Current through Register Vol. 46, No. 28, July 10, 2024
Every person (including every firm or corporation) within
						any of the classes specified in 320.1 of this Part shall upon the presentation
						of official credentials by any department employee or other duly authorized
						representative of the commissioner, during ordinary business hours, permit such
						representative to enter his or its place of business and examine the records
						required to be kept by section
						320.1 
						and the facilities and inventory pertaining to the business of such person
						subject to the law, and to copy all such records, and to take reasonable
						samples of the inventory. Any necessary facilities (other than reproduction
						equipment) for such examination and copying of records and for such examination
						and sampling of inventory shall be afforded to such department employee or
						other authorized representative of 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 320 - Records And Reports › Section 320.5 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.6 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.7 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.11 to 320.15 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.21 to 320.25 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.28 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.31 to 320.38 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.41 to 320.43 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.46 to 320.49 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.50 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.51 to 320.53 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.61 to 320.65 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.71 to 320.74 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024
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 320 - Records And Reports › Section 320.79 to 320.92 - Repealed

Current through Register Vol. 46, No. 28, July 10, 2024