reglab/statecodes huggingface dataset:
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CURED MEATS › Section 1.395 - Miscellaneous pork products

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Unsmoked products.
Cured unsmoked, "Boneless Pork Shoulder,"
					 "Boneless Pork Shoulder Butts," or pieces or pork loin in casings or similar
					 containers of consumer size, shall not contain more than 10% added substances
					 as a result of the curing process.
(b)
Smoked products.
The
					 weight of any smoked products such as "Ham," "Pork Shoulder," "Pork Shoulder
					 Picnic," "Pork Shoulder Butt" or similar products, except such products
					 prepared for canning, shall not exceed the weight of the fresh uncured
					 article.
(c)
Other cooked
					 products.
The preparation of any cooked, cured products, such as
					 "Ham," "Pork Shoulder," "Pork Shoulder Picnic," "Pork Shoulder Butt," and "Pork
					 Loin" or similar products, either by moist or dry heat (except such products
					 prepared for canning), shall not result in the finished cooked product weighing
					 more than the fresh uncured article.
(d)
Water added products.
Products resembling standardized ham, and smoked products and other pork
					 products which do not comply with subsection (b) or (c) because they contain
					 added water not in excess of 10% of the weight of the fresh, uncured products,
					 shall bear on their labels the term "Water Added" as a part of the product
					 name. Such declaration shall be in prominent lettering not less than
					 three-eighths inch in height, and if not placed in a consumer-size package
					 labeled in accordance with this chapter, shall be marked with the term "Water
					 Added" the full length of the product. However, the Department may approve
					 smaller lettering for labels of small packages, such as 4-ounce packages, when
					 it finds that the size and style of the lettering in connection with the
					 product name are such as to insure the prominence of the required terms. The
					 qualifying phrase "Up to 10%" or equivalent phrase may be used in labeling such
					 products in connection with the term "Water Added" at the option of the
					 operator of the establishment, if the qualifying phrase does not detract from
					 the prominence of the term "Water Added."
(e)
Canned products.
The
					 preparation of any canned products such as "Ham," "Pork Shoulder Picnic," or
					 similar products, shall not result in an increase in weight of more than 8%
					 over the weight of the fresh uncured article.
(f)
Pressed ham and similar
					 products.
"Pressed Ham," "Pressed Ham with Natural Juices," "Spiced
					 Ham," and similar products may contain finely chopped ham shank meat to the
					 extent of 25% over that normally present in the boneless ham. The weight of the
					 cured chopped ham prior to processing shall not exceed the weight of the fresh
					 uncured ham, exclusive of the bone and fat removed in the boning operation,
					 plus the weight of the curing ingredients and 3.0% moisture.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CURED MEATS › Section 1.396 - Chopped ham

Current through Register Vol. 54, No. 28, July 13, 2024
(a) "Chopped Ham"
					 is a semisolid meat food product in the form of a compact mass with a limited
					 amount of cooked out juices, which is prepared with ham, curing agents,
					 seasonings, and any of the optional ingredients listed in subsection (b) of
					 this section in accordance with the following provisions:
(1) Fresh ham, cured ham or smoked ham, or a
					 mixture of two or more of such meat components may be used. The weight of the
					 cured chopped ham prior to processing shall not exceed the weight of the fresh
					 uncured ham and fresh uncured ham shank meat, if any is used (exclusive of the
					 bones and fat removed in the boning operations) plus the weight of the curing
					 ingredients and 3% moisture.
(2)
					 The curing agents that may be used, singly or in combination, are salt, sodium
					 nitrate, sodium nitrite, potassium nitrate and potassum nitrite. When sodium
					 nitrate, sodium nitrite, potassium nitrate, or potassium nitrite is used,
					 singly or in combination, the amount thereof shall not exceed that permitted in
					 §
												1.328(b) (relating
					 to approved substances).
(3) The
					 seasonings that may be used, singly or in combination, are salt, sugar (sucrose
					 or dextrose), spice and flavoring, including essential oils, oleoresins and
					 other spice extractives.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.401 - General

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Except as
					 otherwise provided in this subchapter or under the act with respect to products
					 consisting partly of poultry, sausage is the coarse or finely comminuted meat
					 food product prepared from one or more kinds of meat, or meat and meat
					 byproducts, containing various amounts of water and usually seasoned with
					 condimented proportions of condimental substances, and frequently cured.
					 Certain sausage may contain binders and extenders, such as cereal, vegetable
					 starch, starchy vegetable flour, soy flour, soy protein concentrate, isolated
					 soy protein, nonfat dry milk, calcium reduced skim milk or dried
					 milk.
(b) The finished product
					 shall contain no more than 3.5% of these additives individually or
					 collectively. Two percent of isolated soy protein shall be deemed equivalent to
					 3.5% of any one or more of these binders.
(c) Sausage may not contain phosphates except
					 that uncooked pork from cuts cured with phosphates listed in §
											1.328(b) (relating
					 to approved substances) may be used in cooked sausage.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.402 - Fresh pork sausage

Current through Register Vol. 54, No. 28, July 13, 2024
"Fresh Pork Sausage" is sausage prepared with fresh pork
						or frozen pork, or both, not including pork byproducts and it may be seasoned
						with condimental substances as permitted in Subchapter I (relating to entry,
						reinspection and preparation of products). It shall not be made with any lot of
						product which, in the aggregate, contains more than 50% 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 3.0% of the total ingredients used.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.403 - Fresh beef sausage

Current through Register Vol. 54, No. 28, July 13, 2024
"Fresh beef sausage" is sausage prepared with fresh beef
						or frozen beef or both, not including beef byproducts, and may be seasoned with
						condimental substances as permitted in Subchapter I (relating to entry,
						reinspection and preparation of products). The finished product shall not
						contain more than 30% fat. To facilitate chopping or mixing, water or ice may
						be used in an amount not to exceed 3.0% of the total ingredients
						used.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.404 - Breakfast sausage

Current through Register Vol. 54, No. 28, July 13, 2024
"Breakfast Sausage" is sausage prepared with fresh or
						frozen meat, or meat and meat byproducts and may be seasoned with condimental
						substances as permitted in Subchapter I (relating to entry, reinspection and
						preparation of products). It shall not be made with any lot of product which,
						in the aggregate, contains more than 50% 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 3.0% of the
						total ingredients used. Extenders or binders may be used as permitted in
						Subchapter I to the extent of 3.5% of the finished sausage.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.405 - Whole hog sausage

Current through Register Vol. 54, No. 28, July 13, 2024
"Whole Hog Sausage" is sausage prepared with fresh 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 Subchapter I
						(relating to entry, reinspection and preparation of products). It shall not be
						made with any lot of product which, in the aggregate, contains more than 50%
						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 3% of the total ingredients
						used.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.406 - Smoked pork sausage

Current through Register Vol. 54, No. 28, July 13, 2024
"Smoked Pork Sausage" is pork sausage that is smoked with
						hardwood or other approved nonresinous materials and may be seasoned with
						condimental substances as permitted in Subchapter I (relating to entry,
						reinspection and preparation of products). It shall not be made with any lot of
						product which, in the aggregate, contains more than 50% 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 3% of the total ingredients used.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.407 - Frankfurter, wiener, vienna, bologna and similar products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) "Frankfurter," "Wiener," "Vienna,"
					 "Bologna," "Garlic Bologna," "Knockwurst," and similar sausages are comminuted
					 semisolid meat food products which are prepared from one or more kinds of meat,
					 or meat and meat byproducts, poultry products, and other ingredients, seasoned
					 and cured using one or more curing agents as permitted in Subchapter I
					 (relating to entry, reinspection and preparation of products). The finished
					 products shall not contain more than 30% fat. Water or ice may be used to
					 facilitate chopping or mixing or to dissolve the curing ingredients, but the
					 sausage shall contain no more than 10% of added water.
(b) One or more of the following binders or
					 extenders may be used, which individually or collectively shall not exceed 3.5%
					 of the total ingredients in the sausage, except that 2% isolated soy protein
					 shall be deemed to be the equivalent of 3.5% of any one or more of the other
					 binders: dried milk, nonfat dry milk, calcium reduced dried skim milk, cereal,
					 vegetable starch, starchy vegetable flour, soy flour, soy protein concentrate,
					 and isolated soy protein. Partially defatted pork fatty tissue or partially
					 defatted beef fatty tissue or a combination of both may be used in an amount
					 not exceeding 15% of the meat and meat byproduct ingredients.
(c) These products may contain uncooked cured
					 pork which does not contain any phosphates or contains only phosphates
					 permitted by this chapter.
(d)
					 These sausage products also may contain poultry products which, individually or
					 in combination, are not in excess of 15% of the total ingredients excluding
					 water, in the sausage. The poultry products shall be free of kidneys and sex
					 glands, and the amount of skin present shall not exceed the natural proportion
					 of skin present on the whole carcass of the kind of poultry used in the
					 sausage, as specified in the regulations under the act. For purposes of this
					 section poultry products means chicken or turkey, chicken or turkey meat, or
					 chicken or turkey byproducts as defined in the regulations under the act. They
					 shall be designated in the ingredient statement on the label of such sausage in
					 accordance with the provisions of such regulations.
(e) Sausage products within this section if
					 labeled "all meat" shall contain only beef, pork, veal, mutton, lamb or goat
					 meat, chicken or turkey meat or any combination thereof, and condiments, curing
					 agents and water as permitted by this chapter. If labeled "all (species)," such
					 as "All Beef Franks" or "All Pork Franks," these sausages shall contain only
					 meat of the specified species, with condiments, curing agents, and water as
					 permitted by this chapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.408 - Cheesefurters and similar products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) "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 product shall contain no more than 3.5%
					 of these additives, individually and collectively, exclusive of the cheese
					 constituent.
(b) In determining the
					 maximum amount of the ingredients specified in this section which may be used
					 in a product, 2% isolated soy protein shall be considered the equivalent of
					 3.5% 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% of added water or ice, 30% fat and shall comply
					 with the other provisions for cooked sausages in this Subchapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SAUSAGE › Section 1.409 - Liver sausage and similar products

Current through Register Vol. 54, No. 28, July 13, 2024
"Liver Sausage" and "Braunschweiger" are sausages made
						from fresh or frozen pork and livers of livestock and may contain cured pork,
						beef and veal, and pork fat. Liver sausage may also contain beef and pork
						byproducts and pork skins. These products shall contain not less than 30% liver
						computed on the weight of the fresh liver.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › LUNCHEON MEAT, LOAVES, JELLIED PRODUCTS › Section 1.421 - Luncheon meat

Current through Register Vol. 54, No. 28, July 13, 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 3% of the total ingredients.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › LUNCHEON MEAT, LOAVES, JELLIED PRODUCTS › Section 1.422 - Meat loaf

Current through Register Vol. 54, No. 28, July 13, 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 3% of the total ingredients
						used.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › COOKED MEAT SPECIALTIES, PUDDINGS, NONSPECIFIC LOAVES › Section 1.431 - Scrapple

Current through Register Vol. 54, No. 28, July 13, 2024
"Scrapple" shall contain not less than 40% meat or meat
						byproducts computed on the basis of the fresh weight, exclusive of bone. The
						meal or flour used may be derived from grain or soybeans.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.441 - Chili con carne

Current through Register Vol. 54, No. 28, July 13, 2024
"Chili Con Carne" shall contain not less than 40% 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% of the meat
						ingredients under specific declaration on the label. The mixture may contain
						not more than 8.0%, individually or collectively, 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.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.442 - Chile con carne with beans

Current through Register Vol. 54, No. 28, July 13, 2024
"Chile Con Carne with Beans" shall contain not less than
						25% 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% of the
						meat ingredient, and its presence shall be reflected in the statement of
						ingredients required by §
											1.229 (relating to marking of
						sausages and similar products).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.443 - Hash

Current through Register Vol. 54, No. 28, July 13, 2024
"Hash" shall contain not less than 35% 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% of the weight of the uncooked fresh
						meat.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.444 - Corned beef hash

Current through Register Vol. 54, No. 28, July 13, 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 subsection (b) in accordance with the following
					 provisions:
(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% 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% 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 the amount
					 thereof shall not exceed that permitted in §
												1.328(b) (relating
					 to approved substances).
(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.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.445 - Meat stews

Current through Register Vol. 54, No. 28, July 13, 2024
Meat stews such as "Beef Stew" or "Lamb Stew" shall
						contain not less than 25% meat of the species named on the label, computed on
						the weight of the fresh meat.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.446 - Tamales

Current through Register Vol. 54, No. 28, July 13, 2024
"Tamales" shall be prepared with at least 25% 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, such
						as "Tamales With Sauce" or "Tamales With Gravy." Products labeled "Tamales With
						Sauce" or "Tamales With Gravy" shall contain not less than 20% 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.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.447 - Spaghetti with meat balls and the like

Current through Register Vol. 54, No. 28, July 13, 2024
"Spaghetti with Meat Balls and Sauce" and "Spaghetti with
						Meat and Sauce," and similar products shall contain not less than 12% 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% farinaceous
						material, soy flour, soy protein concentrate, isolated soy protein, nonfat dry
						milk, calcium reduced dried skim milk and similar substances, singly and
						collectively.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.448 - Spaghetti sauce with meat

Current through Register Vol. 54, No. 28, July 13, 2024
"Spaghetti Sauce with Meat" shall contain not less than
						6.0% meat computed on the weight of the fresh meat.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.449 - Tripe with milk

Current through Register Vol. 54, No. 28, July 13, 2024
"Tripe with Milk" shall be prepared so that the finished
						canned article, exclusive of the cooked-out juices and milk, contains at least
						65% tripe. The product shall be prepared with not less than 10%
						milk.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.450 - Beans with frankfurters, sauerkraut and similar products

Current through Register Vol. 54, No. 28, July 13, 2024
"Beans with Frankfurters in Sauce," "Sauerkraut with
						Wieners and Juice," and similar products shall contain not less than 20%
						frankfurters or wieners computed on the weight of the smoked and cooked sausage
						prior to its inclusion with the beans or sauerkraut.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.451 - Beans with ham or bacon and the like

Current through Register Vol. 54, No. 28, July 13, 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% ham or bacon computed on the weight of the smoked ham or bacon
						prior to its inclusion with the beans and sauce.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.452 - Chow mein or chop suey vegetables with meat

Current through Register Vol. 54, No. 28, July 13, 2024
"Chow Mein Vegetables with Meat" and "Chop Suey
						Vegetables with Meat" shall contain not less than 12% meat computed on the
						weight of the uncooked fresh meat prior to its inclusion with the other
						ingredients.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.453 - Pork or beef with barbecue sauce

Current through Register Vol. 54, No. 28, July 13, 2024
"Pork with Barbecue Sauce" and "Beef with Barbecue Sauce"
						shall contain not less than 50% 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% of the uncooked weight of
						the meat. If uncooked meat is used in formulating the products, they shall
						contain at least 72% 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 and each such added ingredient, as for example
						"Cereal Added" or "With Cereal and Nonfat Dry Milk."
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS › Section 1.454 - Beef with gravy

Current through Register Vol. 54, No. 28, July 13, 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% trimmable
						fat, that is fat which can be removed by thorough, practicable trimming and
						sorting.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › MEAT FOOD ENTREES, PIES AND TURNOVERS › Section 1.461 - Meat pies

Current through Register Vol. 54, No. 28, July 13, 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% of all ingredients including crust and shall be computed on the basis
						of the fresh uncooked meat.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › MEAT SNACKS, PIZZA AND SPECIALTY ITEMS › Section 1.471 - Pizza

Current through Register Vol. 54, No. 28, July 13, 2024
(a) "Pizza with
					 Meat" is a bread base meat food product with tomato sauce, cheese and meat
					 topping. It shall contain cooked meat made from not less than 15% raw
					 meat.
(b) "Pizza with Sausage" is a
					 bread base meat food product with tomato sauce, cheese and not less than 12%
					 cooked sausage or 10% dry sausage, such as pepperoni.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › FATS, OILS, SHORTENINGS › Section 1.481 - Mixed fat shortening

Current through Register Vol. 54, No. 28, July 13, 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 Vegetables Oils and Meat Fats"
						depending on the predominance of the fat and oils used, or the product may be
						labeled "Shortening" when accompanied by an ingredient statement with
						ingredients listed in descending order of predominance.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › FATS, OILS, SHORTENINGS › Section 1.482 - Lard and leaf lard

Current through Register Vol. 54, No. 28, July 13, 2024
(a) "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.
(b) "Leaf Lard" is lard
					 prepared from fresh leaf fat.
This section cited in 7 Pa. Code §
													1.217 (relating to rendering
						  products passed for cooking; lard, pork fat and
						  tallow).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › FATS, OILS, SHORTENINGS › Section 1.483 - Rendered animal fat or mixture thereof

Current through Register Vol. 54, No. 28, July 13, 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% 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 shall not be 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,
					 hydrogenated lard, rendered pork fat stearin or hydrogenated rendered pork
					 fat.
This section cited in 7 Pa. Code §
													1.217 (relating to rendering
						  products passed for cooking; lard, pork fat and
						  tallow).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SOUPS, BROTHS AND SIMILAR PRODUCTS › Section 1.491 - Meat extract

Current through Register Vol. 54, No. 28, July 13, 2024
Meat extract, such as "Beef Extract," shall not contain
						more than 25% moisture.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › SOUPS, BROTHS AND SIMILAR PRODUCTS › Section 1.492 - Fluid extract of meat

Current through Register Vol. 54, No. 28, July 13, 2024
Fluid extract of meat, such as "Fluid Extract of Beef,"
						shall not contain more than 50% moisture.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › MEAT SALADS AND SPREADS › Section 1.501 - Deviled ham, tongue and the like

Current through Register Vol. 54, No. 28, July 13, 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 but the total fat content shall not exceed 35%
					 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.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › MEAT SALADS AND SPREADS › Section 1.502 - Potted or deviled meat food product

Current through Register Vol. 54, No. 28, July 13, 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.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › MEAT SALADS AND SPREADS › Section 1.503 - Ham spread, tongue spread and the like

Current through Register Vol. 54, No. 28, July 13, 2024
"Ham Spread," "Tongue Spread," and similar products shall
						contain not less than 50% 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.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › MISCELLANEOUS PRODUCTS › Section 1.511 - Breaded products

Current through Register Vol. 54, No. 28, July 13, 2024
The amount of batter and breading used as a coating for
						breaded product shall not exceed 30% of the weight of the finished breaded
						product.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › MISCELLANEOUS PRODUCTS › Section 1.512 - Liver meat food products

Current through Register Vol. 54, No. 28, July 13, 2024
Meat food products characterized and labeled as liver
						products, such as liver loaf, liver cheese, liver spread, liver paste, and
						liver pudding shall not contain less than 30% livers of livestock computed on
						the fresh weight of the livers.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.521 - Persons required to keep records

Current through Register Vol. 54, No. 28, July 13, 2024
The following persons shall keep records which will fully
					 and correctly disclose all transactions involved in his business subject to the
					 act:
(1) Any person who engages for
				  commerce in the business of slaughtering any cattle, sheep, swine, or goats, 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 who engages in
				  the business of buying or selling, such as a meat broker, wholesaler or
				  otherwise, or transporting in commerce, or storing in or for commerce, or
				  importing any carcasses, or parts or products of carcasses of any such
				  animals.
(3) Any person who engages
				  in business for commerce as a renderer, or engages in the business of buying,
				  selling or transporting in commerce, or importing any dead, dying, disabled or
				  diseased cattle, sheep, swine or goats, or parts of the carcasses of any such
				  animals that died otherwise than by slaughter.
This section cited in 7 Pa. Code §
												1.522 (relating to required
						records).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.522 - Required records

Current through Register Vol. 54, No. 28, July 13, 2024
Persons specified in §
										1.521 (relating to persons required
					 to keep records) shall maintain the following:
(1) Records, such as bills of sale, invoices,
				  bills of lading and receiving and shipping papers, giving the following
				  information with respect to each transaction in which any livestock or carcass,
				  part thereof, meat or meat food product is purchased, sold, shipped, received,
				  transported or otherwise handled by such person in connection with any business
				  subject to the act:
(i) The name or
				  description of the livestock or article.
(ii) The net weight of the livestock or
				  article.
(iii) The number of
				  shipping containers (if any).
(iv)
				  The name and address of the buyer of livestock or articles sold by such person,
				  and the name and address of the seller of livestock or articles purchased by
				  such person.
(v) The name and
				  address of the consignee or receiver (if other than the buyer).
(vi) The method of shipment.
(vii) The date of shipment.
(viii) The name and address of the
				  carrier.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.523 - Location of records

Current through Register Vol. 54, No. 28, July 13, 2024
Persons required to keep records shall maintain them at the
					 place where his business is conducted except that if such person conducts his
					 business at multiple locations, he may maintain the 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.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.524 - Record retention period

Current through Register Vol. 54, No. 28, July 13, 2024
Every record required to be maintained under this
					 subchapter shall be retained for a period of 2 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 Department may require for purposes of any
					 investigation or litigation under the act, by written notice to the person
					 required to keep such records.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.525 - Access to and inspection of records

Current through Register Vol. 54, No. 28, July 13, 2024
Every person required to maintain records shall, upon the
					 presentation of official credentials by any duly authorized representative of
					 the Department during ordinary business hours, permit such representative to
					 enter his place of business and examine the records and the facilities and
					 inventory pertaining to the business of such person subject to the act, and to
					 copy all such records, and to take reasonable samples of the inventory upon
					 payment of the fair market value therefor. 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 authorized
					 representative of the Department.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.526 - Registration

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Except as
				  otherwise provided every person who engages in business in or for commerce as a
				  meat broker, renderer or animal food manufacturer, or engages in business in
				  commerce as a wholesaler of any carcasses, or parts or products of the
				  carcasses, or any livestock, whether intended for human food or other purposes,
				  or engages in business as a public warehouseman storing any such articles in or
				  for commerce, or engages in the business of buying, selling or transporting in
				  commerce or importing any dead, dying, disabled or diseased livestock, or parts
				  of the carcasses of any such livestock that died otherwise than by slaughter,
				  shall register with the Department, giving such information as is required,
				  including his name, the address of each place of business and all trade names
				  under which he conducts such business. Registration shall be effected by filing
				  with the Department a form containing the required information within 90 days
				  after he begins to engage in such business. All information submitted shall be
				  current and correct. The registration form may be obtained from the Chief, Meat
				  Hygiene Division, Department of Agriculture, Harrisburg, Pennsylvania
				  17120.
(b) Whenever any change is
				  made in the name or address of any place of business or any trade name under
				  which a registrant conducts his business, he shall report such change in
				  writing to the Department within 15 days after making the change.
(c) The registration requirements prescribed
				  in subsections (a) and (b) may not apply to persons conducting any of the
				  businesses specified only at an official establishment.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.527 - Information required from official establishment operators

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The operator of each official
				  establishment shall furnish to program employes accurate information as to all
				  matters needed by them for making their daily reports of the amount of products
				  prepared or handled in the departments of the establishment to which they are
				  assigned and such reports concerning sanitation and other aspects of the
				  operations of the establishment and the conduct of inspection thereat as may be
				  required by the Department.
(b) The
				  operator of each official establishment shall also make such other reports as
				  the Department may from time to time require.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter K - RECORDS, REGISTRATION AND REPORTS › Section 1.528 - Reports by consignees of allegedly adulterated or misbranded products

Current through Register Vol. 54, No. 28, July 13, 2024
Whenever the consignee of any product which bears an
					 official inspection legend refuses to accept delivery of such product on the
					 grounds that it is adulterated or misbranded, the consignee shall notify the
					 regional veterinary supervisor of the kind, quantity, source, and present
					 location of the product and the respects in which it is alleged to be
					 adulterated or misbranded. It shall be a violation of the act for any person to
					 sell or transport, or offer for sale or transportation, or receive for
					 transportation in commerce any such product which is capable of use as human
					 food and is adulterated or misbranded at the time of such sale, transportation,
					 offer or receipt except that any such allegedly adulterated or misbranded
					 product may be transported to the official establishment from which it came, in
					 accordance with §
										1.545 (relating to return of
					 adulterated or misbranded products).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter L - TRANSPORTATION › Section 1.541 - Requirement for official inspection legend

Current through Register Vol. 54, No. 28, July 13, 2024
No person shall sell, transport, offer for sale or
					 transportation, or receive for transportation in commerce any product which is
					 capable of use as human food unless the product and its container, if any, bear
					 the official inspection legend as required by this Chapter or unless such
					 product is exempted from the requirement of inspection as provided in
					 Subchapter A (relating to general provisions).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter L - TRANSPORTATION › Section 1.542 - Transportation between official establishments

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Any product which has been inspected and
				  passed may be transported from one official establishment to another for
				  further processing without each article being marked with the official
				  inspection legend, if it is so transported in a railroad car, motortruck, or
				  other means of conveyance which is sealed by a program employe with an official
				  seal of the Department.
(b) Unless
				  25% or more of the contents of each car or other means of conveyance consists
				  of product not marked with the inspection legend, transportation shall not be
				  permitted under subsection (a) of this section.
This section cited in 7 Pa. Code §
												1.551 (relating to loading or
						unloading products en route).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter L - TRANSPORTATION › Section 1.543 - Shipment of paunches

Current through Register Vol. 54, No. 28, July 13, 2024
Cattle and sheep paunches which have been made clean and
					 from which the mucous membrane has not been removed may be transported from one
					 official establishment to another official establishment for further
					 processing, only under an official seal of the Department.