reglab/statecodes huggingface dataset:
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.201 - Establishments having tanking facilities

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Carcasses, parts of carcasses and other
				  products condemned at official establishments having facilities for tanking
				  shall, except as provided in subsection (c) or elsewhere in this subchapter, be
				  disposed of by tanking as follows:
(1) The
				  lower opening of the tank shall first be sealed securely by a program employe,
				  except when permanently connected with a blow line. Then the condemned products
				  shall be placed in the tank in his presence, after which the upper opening
				  shall also be sealed securely by such employe, who shall then see that the
				  contents of the tank are subjected to sufficient heating for sufficient time to
				  effectively destroy the contents for human food purposes.
(2) The use of equipment such as crushers or
				  hashers for pretanking preparation of condemned products in the inedible
				  products department has been found to give inedible character and appearance to
				  the material. Accordingly, if condemned products are so crushed or hashed,
				  conveying systems, rendering tanks and other equipment used in the further
				  handling of crushed or hashed material need not be locked or sealed during the
				  tanking operations. If the rendering tanks or other equipment contain condemned
				  material not so crushed or hashed the equipment shall be sealed as prescribed
				  in paragraph (1). If the crushed or hashed material is not rendered in the
				  establishment where produced, it shall be denatured before leaving such
				  establishment as provided in §
											1.203 (relating to establishments
				  not having tanking facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.202 - Separation of facilities for inedible and edible products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) All tanks and equipment used for
				  rendering, otherwise preparing, or storing inedible products shall be in rooms
				  or compartments separate from those used for preparing or storing edible
				  products.
(b) There shall be no
				  connection between rooms or compartments containing inedible products and those
				  containing edible products, except that there may be one connecting doorway
				  between the slaughtering or viscera separating department and the tank charging
				  room of the inedible products rendering department.
(c) Pipes and chutes installed in accordance
				  with Subchapter A (relating to general provisions) or as may be approved by the
				  Department in specific cases, may be used to convey inedible and condemned
				  material from edible product departments to inedible product
				  departments.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.203 - Establishments not having tanking facilities

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Carcasses, parts of carcasses, and other
				  products condemned at an official establishment which has no facilities for
				  tanking shall, except as provided in subsection (b) or elsewhere in this
				  subchapter, be destroyed in the presence of an inspector by incineration, or
				  denatured with crude carbolic acid, or cresylic disinfectant, or a formula
				  consisting of one part FD&C No. 3 green coloring, 40 parts water, 40 parts
				  liquid detergent, and 40 parts oil of citronella or any other proprietary
				  material approved by the Department in specific cases. When such product is to
				  be denatured, it shall be freely slashed before the denaturing agent is
				  applied, except that in the case of dead animals that have not been dressed the
				  denaturant may be applied by injection. The denaturant shall be deposited in
				  all portions of the carcass or product to the extent necessary to preclude its
				  use for food purposes.
(b) All
				  carcasses and parts condemned on account of anthrax at official establishments
				  which are not equipped with tanking facilities shall be disposed of by complete
				  incineration or by thorough denaturing with crude carbolic acid or cresylic
				  disinfectant, and then disposed of in accordance with the requirements of the
				  particular Commonwealth or municipal authorities, who shall be notified
				  immediately by the veterinary supervisor.
This section cited in 7 Pa. Code §
												1.131 (relating to contamination of
						carcass or parts); 7 Pa. Code §
												1.201 (relating to establishments
						having tanking facilities); 7 Pa. Code §
												1.217 (relating to rendering
						products passed for cooking; lard, pork fat and tallow); and 7 Pa. Code §
												1.556 (relating to transportation
						of certain undenatured lungs or lung lobes from official establishments or in
						commerce).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.204 - Suppression of odors in preparing inedible products

Current through Register Vol. 54, No. 28, July 13, 2024
Tanks, fertilizer driers and other equipment used in the
					 preparation of inedible product shall be properly equipped with condensers and
					 other appliances which will acceptably suppress odors incident to such
					 preparation.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.205 - Inedible rendered fats prepared at official establishments

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Except as
				  provided in §
										1.547 (relating to inedible
				  rendered animal fats), rendered animal fat derived from condemned or other
				  inedible materials at official establishments shall be denatured to effectually
				  distinguish it from an edible product, either with low grade offal during the
				  rendering or by adding to and mixing thoroughly with such fat, denaturing oil,
				  No. 2 fuel oil, or brucine dissolved in a mixture of alcohol and pine oil or
				  oil of rosemary.
(b) The denatured
				  fats may be shipped in commerce in accordance with §
										1.547(b).
This section cited in 7 Pa. Code §
												1.206 (relating to inedible fats
						from outside official
						establishments).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.206 - Inedible fats from outside official establishments

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Except as provided in §
										1.547 (relating to inedible
				  rendered animal fats), inedible fats from outside the premises of any official
				  establishment shall not be received into an official establishment except into
				  the tank room provided for inedible products, and then only when they have been
				  denatured in accordance with §
										1.205 (relating to inedible fats
				  prepared at official establishments) and are marked in accordance with §
										1.233 (relating to marking outside
				  containers of inedible grease and the like), and when their receipt into the
				  tank room produces no insanitary condition on the premises.
(b) Such fats shall not be received in such
				  volume as to interfere with prompt disposal of condemned or other inedible
				  material produced at the establishment.
(c) When received, such fats shall not enter
				  any room or compartment used for edible products.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.207 - Carcasses condemned on antemortem

Current through Register Vol. 54, No. 28, July 13, 2024
Carcasses of livestock which have been condemned on
					 antemortem inspection shall not be taken through rooms or compartments in which
					 an edible product is prepared, handled or stored.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.208 - Dead animal carcasses

Current through Register Vol. 54, No. 28, July 13, 2024
(a) With
				  the exception of dead livestock which have died en route and are received with
				  livestock for slaughter at an official establishment, no dead animal or part of
				  the carcass of any livestock that died otherwise than by slaughter may be
				  brought on the premises of an official establishment unless advance permission
				  therefor is obtained from the veterinary supervisor.
(b) The carcass of any animal which has died
				  otherwise than by slaughter, or any part thereof shall not be brought into any
				  room or compartment in which any edible product is prepared, handled or
				  stored.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.209 - Specimens for education, research or other purposes

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Specimens of condemned or other inedible
				  materials, including embryos and specimens of animal parasites, may be released
				  for educational, research, or other nonfood purposes under permit issued by the
				  veterinary supervisor if the person desiring such specimens makes a written
				  application to the veterinary supervisor for such permit by means of a letter
				  and arranges with and receives permission from the official establishment to
				  obtain the specimens.
(b) Permits
				  shall be issued for a period not longer than one year and may be revoked by the
				  veterinary supervisor if the specimens are not used as stated in the
				  application, or if the collection or handling of the specimens interferes with
				  inspection or the maintenance of sanitary conditions in the
				  establishment.
(c) The specimens
				  shall be collected and handled only at such time and place and in such manner
				  as not to interfere with the inspection or to cause any objectionable condition
				  and shall be identified as inedible when they leave the
				  establishment.
This section cited in 7 Pa. Code §
												1.553 (relating to materials
						exempted from this subchapter).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.210 - Shipping of condemned livers; conditions for disposal

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Livers condemned on account of fluke
				  investation, hydatids, fringed tapeworms or other parasites may be shipped from
				  an official establishment only for purposes other than human food and only if
				  they are freely slashed, identified and handled in the following manner:
(1) Livers with fluke investation shall be
				  frozen or thoroughly cooked.
(2)
				  Livers with hydatids or fringed tapeworms shall be thoroughly cooked.
(3) Livers with other parasites need not be
				  cooked or refrigerated.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS › Section 1.211 - Handling of other condemned products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Condemned carcasses of animals affected
				  with one or more of the following conditions may be shipped from an official
				  establishment only for purposes other than human food and only if permission
				  therfor is obtained from the veterinary supervisor:
(1) Anasarca.
(2) Ocular Squamous Cell Carcinoma (after
				  removal of neoplastic tissue).
(3)
				  Emaciation.
(4) Eosinophilic
				  myositis.
(5) Immaturity.
(6) Nonseptic bruises and injuries.
(7) Sarcosporidiosis.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter G - CARCASSES AND PARTS PASSED FOR COOKING › Section 1.217 - Rendering products passed for cooking; lard, pork fat and tallow

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Carcasses and
				  parts passed for cooking may be rendered into lard or rendered pork fat in
				  accordance with §
										1.482 or §
										1.483(b) (relating
				  to lard and leaf lard; and rendered animal fat or mixture thereof) or rendered
				  into tallow if such rendering is done in the following manner:
(1) When closed rendering equipment is used
				  the lower opening, except when permanently connected with a blow line, shall
				  first be sealed securely by a program employe, then the carcasses or parts
				  shall be placed in such equipment in his presence, and the upper opening shall
				  be securely sealed by such employe. When the product passed for cooking in the
				  tank does not consist of a carcass or whole primal part, the requirements for
				  sealing shall be at the discretion of the officer in charge. The carcasses and
				  parts shall be cooked for a time sufficient to render them effectually into
				  lard, rendered pork fat, or tallow, if all parts of the products are heated to
				  a temperature not lower than 170°F for a period of not less than 30
				  minutes.
(2) At establishments not
				  equipped with closed rendering equipment for rendering carcasses and parts
				  passed for cooking into lard, rendered pork fat and tallow, such carcasses or
				  parts may be rendered in open kettles under the direct supervision of a program
				  employe. The rendering shall be done during regular hours of work and in
				  compliance with the requirements as to temperature and time specified in
				  paragraph (1).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.221 - Authorization required

Current through Register Vol. 54, No. 28, July 13, 2024
(a) No
					 device containing any official mark shall be made or caused to be made for use
					 on any product until it has been approved by the Department as provided in this
					 subchapter.
(b) No brand
					 manufacturer, printer or other person shall cast, print, lithograph or
					 otherwise make or cause to be made any device containing any official mark or
					 simulation thereof without prior written authority therefor from the Department
					 as provided in this subchapter.
This section cited in 7 Pa. Code §
													1.241 (relating to general labeling
						  requirement; exemptions).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.222 - Supervision by program employe in use of official marks

Current through Register Vol. 54, No. 28, July 13, 2024
(a) No person shall affix or place, or cause
					 to be affixed or placed, the official inspection legend or any other official
					 mark, or any abbreviation or simulation of any official mark, to or on any
					 product, or container thereof, except under the supervision of a program
					 employe or as provided in this subchapter.
(b) No person shall fill or cause to be
					 filled, in whole or in part, with any product, any container bearing or
					 intended to bear any official mark, or any abbreviation or simulation of any
					 official mark, except under the supervision of a program employe.
(c) Product bearing any official mark shall
					 not be canned, cooked, cured, smoked, salted, packed, rendered, or otherwise
					 prepared by any person for commercial purposes unless:
(1) such preparation is performed at an
					 official establishment;
(2) such
					 preparation is conducted under Commonwealth or other governmental inspection
					 and the prepared product is marked to show that fact;
(3) The official marks are removed, defaced
					 or otherwise destroyed before or during such preparation; or
(4) The preparation of the product consists
					 solely of cutting up operations at any establishment exempted from
					 inspection.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.223 - Supply and storage of marking devices

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The Department shall furnish the initial
					 supply of ink brands and any other device for marking products with official
					 marks as the Department may determine is necessary for marking products at such
					 establishment. The official inspection legend on such a device shall be as
					 prescribed in Subchapter E (relating to official marks, devices and
					 certificates). Additional or replacement brands or other marking devices shall
					 be furnished by the establishment.
(b) All official devices for marking products
					 with the official inspection legend or other official marks, including
					 self-locking seals, shall be used only under supervision of a program employe
					 and when not in use for marking shall be kept locked in properly equipped
					 lockers or compartments, the keys of which shall not leave the possession of a
					 program employe. The locker or compartment, shall be sealed with an official
					 seal of the Department as prescribed in Subchapter E.
This section cited in 7 Pa. Code §
													1.241 (relating to general labeling
						  requirement; exemptions).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.224 - Branding ink

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The operator of
					 each official establishment shall furnish all ink for marking products with the
					 official marks at the establishment. The ink shall be made with harmless
					 ingredients that are approved for the purpose by the Department. Samples of
					 inks shall be submitted to the program laboratory from time to time as may be
					 deemed necessary by the veterinary supervisor.
(b) Only purple ink approved for the purpose
					 shall be used to apply ink brands bearing official marks to carcasses of
					 cattle, sheep, swine, or goats and fresh meat cuts derived therefrom.
(c) Except as provided in subsection (b),
					 branding ink of any color approved for the purpose by the Department in
					 specific cases, may be used to apply ink brands bearing official marks to
					 processed meat cuts derived from cattle, sheep, swine or goats.
(d) Ink used shall assure legibility and
					 permanence of the markings and the color of ink shall provide acceptable
					 contrast with the color of the product to which it is applied.
This section cited in 7 Pa. Code §
													1.234 (relating to custom prepared
						  products).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.225 - Removal of products not marked

Current through Register Vol. 54, No. 28, July 13, 2024
No person shall remove or cause to be removed from an
						official establishment any products which this subchapter requires to be marked
						in any way, unless they are clearly and legibly marked in compliance with this
						subchapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.226 - False or misleading devices prohibited

Current through Register Vol. 54, No. 28, July 13, 2024
No brand or other marking device shall be false or
						misleading. The letters and figures thereon shall be of such style and type as
						will make a clear and legible impression. All markings to be applied to
						products in an official establishment shall be approved prior to use by the
						Secretary.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.227 - Transportation of unmarked products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Unmarked products which have been
					 inspected and passed but do not bear the official inspection legend may be
					 transported in compliance with Subchapter L (relating to transportation) from
					 one official establishment to another official establishment for further
					 processing in a railroad car, truck or other closed container, if the railroad
					 car, truck or container is sealed with an official seal of the
					 Department.
(b) Products which have
					 been inspected and passed but do not bear the official inspection legend may be
					 removed from an official establishment in closed containers bearing the
					 official inspection legend and all other information required by this
					 subchapter if the following requirements are met:
(1) Upon removal from such closed container
					 the product shall not be further transported in commerce unless such removal is
					 made under the supervision of a program employe and the product is reinspected
					 by the program employe and packed under his supervision in containers bearing
					 the official inspection legend and all other information required by this
					 subchapter.
(2) The unmarked
					 product shall not be brought into an official establishment in an open
					 container.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.228 - Marking of carcasses and parts thereof

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Each carcass which has been inspected and
					 passed in an official establishment shall be marked at the time of inspection
					 with the official inspection legend containing the number of the official
					 establishment.
(b) Except as
					 provided otherwise in this chapter, each primal part of a carcass, the beef cod
					 fat and beef kidney fat, and each liver, beef tongue, and beef heart which has
					 been inspected and passed shall be marked with the official inspection legend
					 before it leaves the establishment in which it is first inspected and passed,
					 and each other inspected and passed product shall be marked with the official
					 inspection legend where it was last prepared except that products need not be
					 so marked if packed in properly labeled immediate containers. Additional
					 official marks of inspection may be applied to products as desired to meet
					 local conditions.
(c) Primal parts
					 are the wholesale cuts of carcasses as customarily distributed to retailers.
					 The round, flank, loin, rib, plate, brisket, chuck and shank are primal parts
					 of beef carcasses. Veal, mutton, and goat primal parts are the leg, flank,
					 loin, rack, breast, and shoulder. The ham, belly, loin, shoulder and jowl are
					 pork primal parts.
(d) Beef livers
					 shall be marked on the convex surface of the thickest portion of the organ with
					 the official inspection legend containing the number of the official
					 establishment at which the cattle involved were slaughtered.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.229 - Marking of sausages and similar products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Inspected and passed sausages and other
					 products in casings or in link form of the ordinary "ring" variety or larger
					 shall be marked with the official inspection legend and list of ingredients.
					 The official marks shall be branded near each end of the product when it is of
					 a size larger than that customarily sold at retail intact.
(b) Inspected and passed sausages and other
					 products in casings or in link form of the smaller varieties shall bear one or
					 more official inspection legends and one or more lists of ingredients on each
					 two pounds of product, except where such products leave the official
					 establishment completely enclosed in properly labeled immediate containers
					 having a capacity of 10 pounds or less and containing a single kind of product.
					 Such products in properly labeled closed containers with more than 10-pound
					 capacities, when shipped to another official establishment for further
					 processing or to a governmental agency, need only have the official inspection
					 legend and list of ingredients shown twice throughout the contents of the
					 container. When such products are shipped to another official establishment for
					 further processing the veterinary supervisor at the point of origin shall
					 identify the shipment to the veterinary supervisor at destination.
(c) The list of ingredients may be applied by
					 stamping, printing, using paper bands, tags or tissue strips, or other means
					 approved by the Department.
This section cited in 7 Pa. Code §
													1.241 (relating to general labeling
						  requirement; exemptions); and 7 Pa. Code §
													1.442 (relating to chile con carne
						  with beans).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.230 - Special markings for certain meat food products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Meat food products prepared in casing or
					 link form (whether or not thereafter subdivided), other than sausage, which
					 possess the characteristics of or resemble sausage, shall bear on each link or
					 piece the word "imitation" prominently displayed except that the following need
					 not be so marked:
(1) If they bear on each
					 link or piece the name of the product in accordance with §
												1.243 (relating to identity of
					 label-general) such products as coppa, capocollo, lachschinken, bacon, pork
					 loins, pork shoulder butts, and similar cuts of meat which are prepared without
					 added substance other than curing materials or condiments; meat rolls,
					 bockwurst, and similar products which do not contain cereal or vegetables;
					 headcheese, souse, sulze, scrapple, blood pudding, and liver pudding; and other
					 products such as loaves, chili con carne, and meat and cheese products when
					 prepared with sufficient cheese to give definite characteristics to the
					 finished products.
(2) Imitation
					 sausage packed in properly labeled containers having a capacity of three pounds
					 or less and of a kind usually sold at retail intact if no other marking or
					 labeling is applied directly to the product.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.231 - Marking of outside containers-general

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Except as otherwise provided in this
					 chapter, when any inspected and passed product for domestic commerce is moved
					 from an official establishment, the outside container shall bear an official
					 inspection legend.
(b) When any
					 product prepared in an official establishment for domestic commerce has been
					 inspected and passed and is enclosed in a cloth or other wrapping such wrapping
					 shall bear the official inspection legend applied by the approved two and
					 one-half inch rubber brand except that:
(1)
					 The rubber brand may be omitted if the official inspection legend and official
					 establishment number on the product itself are clearly legible through the
					 wrapping or the wrapping is labeled in accordance with this Subchapter;
					 and
(2) plain unprinted wrappings,
					 such as stockinettes, cheese cloth, paper and crinkled paper bags, for properly
					 marked products which are used solely to protect the product against soiling or
					 excessive drying during transportation or storage, need not bear the official
					 inspection legend.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.232 - Marking tank cars and trucks

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
					 Each tank car and each tank truck carrying inspected and passed product from an
					 official establishment shall bear a label containing the name of the product in
					 accordance with §
											1.244(1) (relating
					 to information required on principal display panel), the official inspection
					 legend and the words "date of loading," followed by a suitable space in which
					 the inspector shall insert the date when the tank car or truck is loaded. The
					 label shall be located conspicuously and shall be printed on material of such
					 character and so affixed as to preclude detachment or effacement upon exposure
					 to the weather. Before the car or truck is removed from the place where it is
					 unloaded the carrier shall remove or obliterate such label.
(b) Tank cars and tank trucks carrying
					 inspected and passed product from an official establishment to another official
					 establishment shall be equipped for sealing and securely sealed by a program
					 employe with an official seal of the Department bearing the official inspection
					 legend.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.233 - Marking outside containers of inedible grease and the like

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Outside containers of inedible grease,
					 inedible tallow or other inedible animal fat, or mixture of any such articles
					 resulting from operations at any official establishment shall be marked
					 conspicuously with the word "inedible" prior to removal from the point of
					 filling. Containers such as tierces, barrels and half barrels shall have both
					 ends painted white with durable paint, if necessary, to provide a contrasting
					 background, and the word "inedible" shall be marked thereon in letters not less
					 than 2 inches high, while on tank cars and tank trucks the letters shall be not
					 less than 4 inches high.
(b)
					 Inspected rendered animal fat which is not intended for human food may also be
					 marked "inedible" if handled as provided in subsection (a) and Subchapter F
					 (relating to disposal of condemned and other inedible products).
This section cited in 7 Pa. Code §
													1.206 (relating to inedible fats
						  from outside official
						  establishments).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.234 - Custom prepared products

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
					 Carcasses and parts of carcasses which are custom prepared in accordance with
					 §
											1.11(2)  (relating
					 to general) shall be marked at the time of preparation with the phrase "Not for
					 Sale" in letters at least three-eighths inch in height, except that such
					 products need not be so marked if in immediate containers properly labeled in
					 accordance with §
											1.277 (relating to labeling custom
					 prepared products).
(b) Ink used
					 for marking such products shall comply with the requirements of §
											1.224 (relating to branding
					 ink).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › MARKING PRODUCTS AND CONTAINERS › Section 1.235 - Marking of certain swine carcasses and parts thereof

Current through Register Vol. 54, No. 28, July 13, 2024
The carcasses of boars and cryptorchids, and the primal
						parts and bone-in cuts susceptible of marking, from such swine that are subject
						to §
											1.160(c) (relating
						to sexual odor of swine) shall bear the marks prescribed in §
											1.160(c).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.241 - General labeling requirement; exemptions

Current through Register Vol. 54, No. 28, July 13, 2024
When, in an official establishment, any inspected and
						passed product is placed in any receptacle or covering constituting an
						immediate container, there shall be affixed to such container a label as
						described in this subchapter, except that the following shall not have to bear
						such a label:
(1) Wrappings of dressed
					 carcasses and primal parts in an unprocessed state bearing the official
					 inspection legend, if such wrappings are intended solely to protect the product
					 against soiling or excessive drying during transportation or storage, and the
					 wrappings bear no information except company brand names, trade marks, or code
					 numbers.
(2) Uncolored transparent
					 coverings, such as cellophane, which bear no written, printed or graphic matter
					 and which enclose any unpackaged or packaged product bearing all markings
					 required by §
											§
											1.221-1.223 which are clearly legible
					 through such coverings.
(3) Animal
					 and transparent artificial casings bearing only the markings required by §
											§
											1.229 and
					 1.230 (relating to marking of
					 sausages and similar products; and special markings for certain meat food
					 products).
(4) Stockinettes used as
					 "operative devices," such as those applied to cured meats in preparation for
					 smoking, whether or not such stockinettes are removed following completion of
					 the operations for which they were applied.
(5) Containers such as boil-in bags, trays of
					 frozen dinners, and pie pans which bear no information except company brand
					 names, trade marks, code numbers, directions for preparation and serving
					 suggestions, and which are enclosed in a consumer size container that bears a
					 label as described in this subchapter.
(6) Containers of products passed for cooking
					 or refrigeration and moved from an official establishment under the provisions
					 of §
											1.141 (relating to general
					 requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.242 - Folders and coverings

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
					 Folders and similar coverings made of paper or similar materials, whether or
					 not they completely enclose the product and which bear any written, printed or
					 graphic matter shall bear all features required on a label for an immediate
					 container.
(b) No covering or other
					 container which bears or is to bear a label shall be filled, in whole or in
					 part, except with product which has been inspected and passed in compliance
					 with this chapter, which is not adulterated and which is strictly in accordance
					 with the statements on the label. No such container shall be filled in whole or
					 in part, and no label shall be affixed thereto, except under supervision of a
					 program employe.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.243 - Identity of label-general

Current through Register Vol. 54, No. 28, July 13, 2024
(a) A
					 label, within the meaning of this subchapter, is 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 subchapter to appear on the label shall 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. Such information shall appear on the
					 principal display panel except as otherwise permitted in this
					 subchapter.
(c) The immediate
					 container of bone-in cuts not susceptible of marking, and of boneless meat,
					 derived from carcasses of swine subject to §
											1.160(c) (relating
					 to sexual odor of swine), shall bear the marks required by §
											1.160(c).
This section cited in 7 Pa. Code §
													1.160 (relating to sexual odor of
						  swine); and 7 Pa. Code §
													1.230 (relating to special markings
						  for certain meat food products).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.244 - Information required on principal display panel

Current through Register Vol. 54, No. 28, July 13, 2024
Labels of all products shall show the following
						information on the principal display panel except as otherwise permitted in
						this subchapter:
(1) The name of the
					 product which, in the case of a product that purports to be or is represented
					 as a product for which a definition and standard of identity or composition is
					 prescribed in this chapter 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.
(2) If the product is
					 fabricated from two or more ingredients the word "ingredients" followed by a
					 list of the ingredients as prescribed in §
											1.247 (relating to list of
					 ingredients).
(3) The name and
					 place of business of the manufacturer, packer or distributor for whom the
					 product is prepared as prescribed in §
											1.248 (relating to name of product
					 manufacturer, packer or distributor).
(4) An accurate statement of the net quantity
					 of contents as prescribed in §
											1.249 (relating to net quantity
					 statements-general).
(5) An
					 official inspection legend and the number of the official establishment, except
					 as otherwise provided in §
											1.256 (relating to establishment
					 number on labels).
(6) Any other
					 information required by Subchapter J (relating to product standards of
					 identity).
This section cited in 7 Pa. Code §
													1.232 (relating to marking tank
						  cars and trucks); and 7 Pa. Code §
													1.245 (relating to identity and
						  size of principal display panel).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.245 - Identity and size of principal display panel

Current through Register Vol. 54, No. 28, July 13, 2024
The principal display panel shall be the part of a label
						that is most likely to be displayed, presented, shown or examined under
						customary conditions of display for sale. Where packages bear alternate
						principal display panels, information required to be placed on the principal
						display panel shall be duplicated on each principal display panel. The
						principal display panel shall be large enough to accommodate all the mandatory
						label information required to be placed thereon by this chapter with clarity
						and conspicuousness and without obscuring such information by designs or
						vignettes or crowding. In determining the area of the principal display panel
						tops, bottoms, flanges at tops and bottoms of cans, and shoulders and necks of
						bottles or jars shall be excluded. The principal display panel shall conform to
						the following size requirements:
(1)
					 In the case of a rectangular package, one entire side the area of which shall
					 be at least the product of the height times the width of that side.
(2) In the case of a cylindrical or nearly
					 cylindrical container, an area that is 40% of the product of the height of the
					 container times the circumference of the container, or an area at least
					 one-third of the product of the height times the circumference of the
					 container, if immediately to the right or left of such area, there is an area
					 reserved for information prescribed in §
											1.244(2), (3) and
					 (5) (relating to information required on
					 principal display panel) equal to not more than 20% of the
					 circumference.
(3) In the case of a
					 container of any other shape, 40% of the total surface of the
					 container.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.246 - Descriptive designation of product

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Any descriptive designation used as a
					 product name or a label for a product which has no common or usual name shall
					 clearly and completely identify the product.
(b) Product which has been prepared by
					 salting, smoking, drying, cooking, chopping or otherwise shall be so described
					 on the label unless the name of the product implies, or the manner of packaging
					 shows that the product was subjected to such preparation.
(c) The unqualified terms "meat," "meat
					 byproduct," "meat food product," and terms common to the meat industry but not
					 common to comsumers, such as "picnic," "butt," "cala," "square," "loaf,"
					 "spread," "delight," "roll," "plate," "luncheon" and "daisy," shall not be used
					 as names of a product unless accompanied with terms descriptive of the product
					 or with a list of ingredients as deemed necessary in any specific case by the
					 Department in order to assure that the label will not be false or
					 misleading.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.247 - List of ingredients

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The
					 list of ingredients shall show the common or usual names of the ingredients
					 arranged in the descending order of predominance, except as otherwise provided
					 in this section.
(b) The term
					 "flavorings" may be used to designate natural spices, essential oils,
					 oleoresins and other natural spice extractives, and the term "spices" may be
					 used to designate natural spices without naming each.
(c) The term "corn syrup" may be used to
					 designate either corn syrup or corn syrup solids.
(d) The term "animal and vegetable fats" or
					 "vegetable and animal fats" may be used to designate the ingredients of
					 mixtures of such edible fats in product designated "compound" or "shortening."
					 "Animal fats" means fat derived from inspected and passed cattle, sheep, swine
					 or goats.
(e) When a product is
					 coated with pork fat, gelatin or other approved substance and a specific
					 declaration of such coating appears contiguous to the name of the product, the
					 ingredient statement need not make reference to the ingredients of such
					 coating.
(f) When two meat
					 ingredients comprise at least 70% of the meat and meat byproduct ingredients of
					 a formula and when neither of the two meat ingredients is less than 30% by
					 weight of the total meat and meat byproducts used, such meat ingredients may be
					 interchanged in the formula without a change being made in the ingredients
					 statement on labeling materials if the word "and" in lieu of a comma is shown
					 between the declaration of such meat ingredients in the statement of
					 ingredients.
(g) On containers of
					 frozen dinners, entrees, pizzas and similarly consumer packaged products in
					 cartons the ingredient statement may be placed on the front riser panel if the
					 words "see ingredients" followed immediately by an arrow is placed on the
					 principal display panel immediately above the location of such statement
					 without intervening print or designs.
This section cited in 7 Pa. Code §
													1.244 (relating to information
						  required on principal display
						  panel).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter H - MARKING AND LABELING › LABELING REQUIREMENTS › Section 1.248 - Name of product manufacturer, packer or distributor

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The name of the person that prepared the
					 product or the name of the operator of the official establishment where the
					 product is prepared by a subsidiary or tenant of the operator may appear as the
					 name of the manufacturer or packer without qualification on the label.
					 Otherwise the name of the distributor of the product shall be shown with a
					 phrase such as "Prepared for . . ." or "Distributed by . . .".
(b) The place of business of the
					 manufacturer, packer or distributor shall be shown on the label by city, state
					 and postal zip code when such business is listed in a telephone or city
					 directory; and if not listed in such directory then the place of business shall
					 be shown by street address, city, state, and postal zip code.
(c) The name and place of business of the
					 manufacturer, packer or distributor may be shown on one of the following:
(1) The principal display panel.
(2) The 20% panel adjacent to the principal
					 display panel reserved for required information.
(3) The front riser panel of frozen food
					 cartons.