reglab/statecodes huggingface dataset:
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › REINSPECTION OF PRODUCTS › Section 1.313 - Disposition after reinspection

Current through Register Vol. 54, No. 28, July 13, 2024
(a) A "Pa. Retained" tag shall be placed by a
					 program employe at the time of reinspection at any official establishment on
					 all products which are suspected on such reinspection of being adulterated or
					 misbranded, and such products shall be held for further inspection. Such tags
					 shall be removed only by authorized program employes.
(b) If the product is found to be on further
					 inspection adulterated all official inspection legends or other official marks
					 for which the product is found to be ineligible shall be removed or defaced and
					 the product shall be subject to condemnation and disposal in accordance with
					 Subchapter F (relating to disposal of condemned and other inedible products). A
					 determination regarding adulteration may be deferred if a product has become
					 soiled or unclean by falling on the floor or in any other accidental way or if
					 the product is affected with any other condition which the inspector deems
					 capable of correction. In such case the product shall be cleaned (including
					 trimming if necessary) or otherwise handled in a manner approved by the
					 inspector to assure that it will not be adulterated or misbranded and shall
					 then be presented for reinspection and disposal in accordance with this
					 section.
(c) If upon final
					 inspection, the product is found to be neither adulterated nor misbranded, the
					 inspector shall remove the "Pa. Retained" tag. If a product is found upon
					 reinspection to be misbranded, it shall be held under a "Pa. Retained" tag as
					 provided in Subchapter M (relating to miscellaneous provisions), pending
					 correction of the misbranding or issuance of an order under section 16 of the
					 act (31 P. S. §
												483.16) to
					 withhold from use the labeling or container of the product, or the institution
					 of a judicial seizure action under section 15 of act (31 P. S. §
												483.15) or other appropriate
					 action.
(d) The inspector shall
					 make a complete record of each transaction under this section and shall report
					 his action to the officer in charge.
This section cited in 7 Pa. Code §
													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 I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › REINSPECTION OF PRODUCTS › Section 1.314 - Receiving place for articles to be reinspected

Current through Register Vol. 54, No. 28, July 13, 2024
Every official establishment shall designate, with the
						approval of the veterinary supervisor, a dock or place at which products and
						other articles subject to reinspection shall be received, and such products and
						articles shall be received only at such dock or place.
This section cited in 7 Pa. Code §
													1.42 (relating to other facilities
						  to be provided by the establishment); and 7 Pa. Code §
													1.291 (relating to general
						  requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.321 - General requirements; supervision

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Except as otherwise provided in this
					 chapter, all processes used in curing, pickling, rendering, canning or
					 otherwise preparing any product in official establishments shall be supervised
					 by program employes.
(b) No
					 fixtures or appliances, such as tables, trucks, trays, tanks, vats, machines,
					 implements, cans or containers of any kind, shall be used unless they are of
					 such materials and construction as will not contaminate or otherwise adulterate
					 the product and are clean and sanitary.
(c) All steps in the preparation of edible
					 products shall be conducted carefully and with strict cleanliness in rooms or
					 compartments separate from those used for inedible products.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.322 - Responsibility of official establishment

Current through Register Vol. 54, No. 28, July 13, 2024
It shall be the responsibility of the operator of every
						official establishment to comply with the act and this chapter. In order to
						effectively carry out this responsibility the operator of the establishment
						shall institute appropriate control programs to assure the maintenance of the
						establishment and the preparation, marking, labeling, packaging and other
						handling of its products strictly in accordance with this chapter. The
						efficiency of such control programs shall be subject to review by a program
						employe.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.323 - Procedure requirements

Current through Register Vol. 54, No. 28, July 13, 2024
(a) -
(1) Care shall be taken to assure that
					 product is not adulterated when placed in freezers. If there is doubt as to the
					 soundness of any frozen product, the inspector shall require the defrosting and
					 reinspection of a sufficient quantity thereof to determine its actual
					 condition.
(2) Frozen product may
					 be defrosted in water or pickle in a manner and with the use of facilities
					 which are acceptable to the inspector. Before such product is defrosted, a
					 careful examination shall be made to determine its condition. If necessary,
					 this examination shall include defrosting of representative samples by means
					 other than in water or pickle.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.324 - Ingredient requirements-general

Current through Register Vol. 54, No. 28, July 13, 2024
(a) All ingredients and other articles used
					 in the preparation of any product shall be clean, sound, healthful, wholesome
					 and otherwise such as will not result in the product being
					 adulterated.
(b) Official
					 establishments shall furnish inspectors accurate information on all procedures
					 involved in product preparation including product composition and any changes
					 in such procedures essential for inspectional control of the product.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.325 - Casings

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The only animal
					 casings that may be used as containers of product are those from cattle, sheep,
					 swine or goats.
(b) Casings for
					 products shall be carefully inspected by program employes. Only those casings
					 which have been carefully washed and thoroughly flushed with clean water
					 immediately before stuffing, and suitable for containers, clean, and are passed
					 on such inspection shall be used, except that preflushed animal casings packed
					 in salt or salt and glycerine solution or other approved medium may be used
					 without additional flushing if they are found to be clean and otherwise
					 acceptable and are thoroughly rinsed before use.
(c) Hog and sheep casings intended for use as
					 containers of product may be treated by soaking in or applying thereto sound,
					 fresh pineapple juice or papain or bromelin or pancreatic extract to permit the
					 enzymes contained in these substances to act on the casings to make them less
					 resistant. The casings shall be handled in a clean and sanitary manner
					 throughout and the treatment shall be followed by washing and flushing the
					 casings with water sufficiently to effectively remove the substance used and
					 terminate the enzymatic action.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.326 - Ingredient requirements-miscellaneous

Current through Register Vol. 54, No. 28, July 13, 2024
(a) On account of the invariable presence of
					 bone splinters, detached spinal cords shall not be used in the preparation of
					 edible product other than for rendering where they constitute a suitable raw
					 material.
(b) If handled as an
					 edible product testicles may be shipped from the official establishment as
					 such, but they shall not be used as an ingredient of a meat food
					 product.
(c) Tonsils shall be
					 removed and shall not be used as ingredients of meat food products.
(d) Hog blood shall not be used as an
					 ingredient of meat food products. No blood which comes in contact with the
					 surface of the body of an animal or is otherwise contaminated shall be
					 collected for food purposes. Only blood from animals, the carcasses of which
					 are inspected and passed, may be used for meat food products. The defibrination
					 of blood intended for food purposes shall not be performed with the
					 hands.
(e) Intestines shall not be
					 used as ingredients of meat food products.
(f) Poultry products which are intended for
					 use as ingredients of meat food products shall be considered acceptable for
					 such use only when identified as having been inspected and passed for
					 wholesomeness by either the United States or Pennsylvania Department of
					 Agriculture and are sound and otherwise acceptable when presented for use. Egg
					 products (other than shell eggs) shall be identified as inspected and passed by
					 the United States Department of Agriculture under their regulations for such
					 products. Poultry products and egg products (other than shell eggs) which have
					 not been so inspected and passed for wholesomeness shall not be used in the
					 preparation of such meat food products.
(g) Dry milk products which are intended for
					 use as ingredients of meat food products shall be considered acceptable for
					 such use only when produced in a plant approved by the United States Department
					 of Agriculture under the regulations in 7 CFR, Part 58 , and when found to be
					 sound and otherwise acceptable when presented for use. Dry milk products
					 prepared in a plant not so approved shall not be used in the preparation of
					 such meat food products.
(h) All
					 isolated soy protein used in products prepared in any official establishment
					 shall contain not more and not less than 0.1% titanium incorporated as food
					 grade titanium dioxide, and the presence of such substance shall be shown on
					 the label of the container of the isolated soy protein at all times that the
					 article is in the official establishment.
(i) Ingredients for use in any product may
					 not bear or contain any pesticide chemical or other residues in excess of
					 levels permitted in this chapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.327 - Approval of substances for use

Current through Register Vol. 54, No. 28, July 13, 2024
(a) No chemical substance may be used in the
					 preparation of any product unless it is approved for such use in this chapter
					 or by the Department in specific cases.
(b) No product shall bear or contain any
					 substance which would render it adulterated or which is not approved for such
					 use in this chapter or by the Department in specific cases.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.328 - Approved substances

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Under
					 appropriate declaration as required in Subchapter H (relating to marking and
					 labeling) the following substances may be added to products:
(1) Common salt, approved sugars (sucrose,
					 cane or beet sugar), maple sugar, dextrose, invert sugar, honey, corn syrup
					 solids, corn syrup and glucose syrup), wood smoke, vinegar, flavorings, spices,
					 sodium nitrate, sodium nitrite, potassium nitrate, potassium nitrite, and other
					 substances specified in the table in subsection (b) of this section, under the
					 conditions, if any, specified in this Subchapter or Subchapter H (relating to
					 marking and labeling).
(2) Other
					 harmless artificial flavorings with the approval of the Department in specific
					 cases.
(3) Coloring matter and dyes
					 other than those specified in the table in subsection (b) of this section may
					 be applied to products, mixed with rendered fat, applied to natural and
					 artificial casings, and applied to such casings enclosing products, if approved
					 by the Department. When any coloring matter or dye is applied to casings, there
					 shall be no penetration of coloring into the product. When any coloring matter
					 or dye is added to meat fat shortening containing artificial flavoring, the
					 product shall be packed in conventional, round shortening containers having a
					 capacity no greater than three pounds.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.329 - Use of substance which misleads

Current through Register Vol. 54, No. 28, July 13, 2024
(a) No
					 substance may be used in or on any product if it conceals damage or inferiority
					 or makes the product appear to be better or of greater value than it
					 is.
(b) Paprika or oleoresin
					 paprika may not be used in or on fresh meat (such as steaks) or comminuted
					 fresh meat food products (such as chopped and formed steaks or patties) or in
					 any other meat food products consiting of fresh meat (with or without
					 seasoning), except chorizo sausage and Italian brand sausage, and except other
					 meat food products in which paprika or oleoresin paprika is permitted as an
					 ingredient in a standard of identity or composition in this chapter.
(c) Sorbic acid, calcium sorbate, sodium
					 sorbate, and other salts of sorbic acid may not be used in cooked sausage or
					 any other product; sulfurous acid and salts of sulfurous acid may not be used
					 in or on any product and niacin or nicotinamide may not be used in or on fresh
					 product; except that potassium sorbate, propylparaben (propyl
					 p-hydroxybenzoate), calcium propionate, sodium propionate, benzoic acid, and
					 sodium benzoate may be used in or on any product only as provided in the table
					 in §
											1.328 (relating to approved
					 substances) or as approved by the Department in specific cases.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.330 - Samples of products and ingredients

Current through Register Vol. 54, No. 28, July 13, 2024
Samples of products, water, dyes, chemicals,
						preservatives, spices or other articles in any official establishment shall be
						taken without cost to the program, for examination, as often as may be deemed
						necessary for the efficient conduct of the inspection.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.331 - Treatment of pork and products containing pork

Current through Register Vol. 54, No. 28, July 13, 2024
(a) All forms of fresh pork, including fresh
					 unsmoked sausage containing pork muscle tissue, and pork such as bacon and
					 jowls, other than those covered by subsection (b), are classed as products that
					 are customarily well cooked in the home or elsewhere before being served to the
					 consumer. Therefore, the treatment of such products for the destruction of
					 trichinae is not required.
(b) -
(1) The following products and products of
					 the character thereof containing pork muscle tissue (not including pork hearts,
					 pork stomaches and pork livers), or the pork muscle tissue which forms an
					 ingredient of such products, shall be effectively heated, refrigerated or cured
					 to destroy any possible live trichinae: bologna, frankfurts; viennas; smoked
					 sausage; knoblauch sausage; mortadella; all forms of summer or dried sausage,
					 including mettwurst; ground meat mixtures containing pork and beef, veal, lamb,
					 mutton or goat meat and prepared in such a manner that they might be eaten rare
					 or without thorough cooking; flavored pork sausage such as those containing
					 wine or similar flavoring materials; cured pork sausage; sausage containing
					 cured or smoked pork; cooked loaves; roasted, baked, boiled or cooked hams,
					 pork shoulders, or pork shoulder picnics; Italian-style hams; Westphalia-style
					 hams; smoked boneless pork shoulder butts; cured meat rolls; capocollo
					 (capicola, capacola); coppa; fresh or cured boneless pork shoulder butts, hams,
					 loins, shoulders, shoulder picnics and similar pork cuts in casings or other
					 containers in which ready-to-eat delicatessen articles are customarily enclosed
					 (excepting Scotch-style hams); breaded pork products; cured boneless pork
					 loins; boneless back bacon; bacon used for wrapping around patties, steaks and
					 similar products; and smoked pork cuts such as hams, shoulders, loins and pork
					 shoulder picnics which are specially prepared for distribution in tropical
					 climates or smoked hams delivered to the Armed Services. Cured boneless pork
					 loins shall be subjected to prescribed treatment for destruction of trichinae
					 prior to being shipped from the establishment where cured.
(2) Such treatment shall be performed at the
					 official establishment where the products are prepared and shall consist of one
					 of the following:
(i) Heating in accordance
					 with §
													1.332 (relating to treatment by
					 heating).
(ii) Refrigerating in
					 accordance with §
													1.333 (relating to treatment by
					 refrigerating).
(iii) Curing in
					 accordance with §
													1.334 (relating to treatment by
					 curing).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.332 - Treatment by heating

Current through Register Vol. 54, No. 28, July 13, 2024
(a) All parts
					 of the pork muscle tissue shall be heated to a temperature not lower than
					 137°F and the method used shall be one known to insure such a result.
					 Because of differences in methods of heating and in weights of products
					 undergoing treatment it is impracticable to specify details of procedures for
					 all cases.
(b) Procedures which
					 insure the proper heating of all parts of the product shall be adopted. It is
					 important that each piece of sausage, each ham and other product treated by
					 heating in water be kept entirely submerged throughout the heating period, and
					 that the largest pieces in a lot, the innermost links of bunched sausage or
					 other massed articles, and pieces placed in the coolest part of a heating
					 cabinet or compartment or vat be included in the temperature tests.
This section cited in 7 Pa. Code §
													1.331 (relating to treatment of
						  pork and products containing pork).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.335 - Thermometers for treatment facilities

Current through Register Vol. 54, No. 28, July 13, 2024
When necessary to comply with the treatment requirements
						of this subchapter, the smokehouses, drying rooms, and other compartments used
						in the treatment of pork to destroy possible live trichinae shall be suitably
						equipped by the operator of the official establishment with accurate automatic
						recording thermometers. Veterinary Supervisors are authorized to approve for
						use in sausage smokehouses, drying rooms, and other compartments, such
						automatic recording thermometers as are found to give satisfactory service and
						to disapprove and require discontinuance of use any thermometers (including any
						automatic recording thermometers) of the establishment that are found to be
						inaccurate or unreliable.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.336 - Cleaning hermetically sealed containers

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Containers which are intended to be
					 hermetically sealed shall be cleaned thoroughly immediately before filling, and
					 precautions shall be taken to avoid soiling the inner surfaces subsequently.
					 However, cans in which lard is to be hermetically sealed may be examined
					 immediately before filling and if found to be acceptable clean by a program
					 employe need not be washed.
(b)
					 Containers of metal, glass or other material shall be washed in an inverted
					 position with a water spray. The nozzle on the spray attachment shall be of
					 such design and the water delivered with such pressure as will effectively
					 rinse all of the inner surface of each container. Such containers shall not
					 contain an accumulation of water when received at the filling station. In lieu
					 of cleaning with water, the use of efficient jet-vacuum type equipment for
					 cleaning containers is permitted immediately prior to filling.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.337 - Closure of containers; handling

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Nothing less than perfect closure is
					 acceptable for hermetically sealed containers. Heat processing shall follow
					 promptly after closing.
(b) Careful
					 inspection shall be made of the containers by competent establishment employes
					 immediately after closing, and containers which are defectively filled or
					 defectively closed or show inadequate vacuum shall not be processed until the
					 defect has been corrected. The containers shall again be inspected by
					 establishment employes when they have cooled sufficiently for handling after
					 heating. The contents of defective containers shall be condemned unless
					 correction of the defect is accomplished within 6 hours following the sealing
					 of the containers or completion of the heat processing, as the case may be,
					 except that:
(1) if the defective condition
					 is discovered during an afternoon run, the cans of product may be held in
					 coolers at a temperature not exceeding 38°F under conditions that will
					 promptly and effectively chill them until the following day when the defect may
					 be corrected;
(2) short vacuum or
					 overstuffed cans of product which have not been handled in accordance with
					 paragraph (1) may be incubated under program supervision, after which the cans
					 shall be opened and the sound product passed for food; and
(3) short vacuum or overstuffed cans of
					 product of a class required to be labeled "Perishable, Keep Under
					 Refrigeration" and which have been kept under adequate refrigeration since
					 processing may be opened and the sound product passed for food.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.338 - Marking canned products; handling

Current through Register Vol. 54, No. 28, July 13, 2024
(a) All canned products shall be plainly and
					 permanently marked on the containers by code or otherwise with the identity of
					 the contents and date of canning. The code used and its meaning shall be on
					 record in the office of the veterinary supervisor.
(b) Canned product shall be processed at such
					 temperature and for such period of time as will assure keeping without
					 refrigeration under usual conditions of storage and transportation when heating
					 is relied on for preservation, with the exception of those canned products
					 which are processed without steam-pressure cooking by permission of the
					 Department in specific cases and labeled "Perishable, Keep Under
					 Refrigeration."
(c) Lots of canned
					 product shall be identified during their handling preparatory to heat
					 processing by tagging the baskets, cages or cans with a tag which will change
					 color on going through the heat processing or by other effective means so as to
					 positively preclude failure to heat after closing.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.339 - Incubation of canned product

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
					 Facilities shall be provided by the operator of the official establishment for
					 incubation of representative samples of fully processed canned
					 product.
(b) Incubation test shall
					 be made to the extent required by the officer in charge. The extent to which
					 incubation tests shall be required depends on conditions such as the record of
					 the official establishment in conducting canning operations, the extent to
					 which the establishment furnishes competent supervision and inspection in
					 connection with the canning operations, the character of the equipment used,
					 and the degree to which such equipment is maintained at maximum efficiency.
					 Such factors shall be considered by the veterinary supervisor in determining
					 the extent of incubation testing at a particular establishment.
(c) In the event of failure by an official
					 establishment to provide suitable facilities for incubation of test samples,
					 the veterinary supervisor may require holding of the entire lot under such
					 conditions and for such period of time as may be necessary to establish the
					 stability of the product.
(d) The
					 veterinary supervisor may permit lots of canned product to be shipped from the
					 official establishment prior to completion of sample incubation when he has no
					 reason to suspect unsoundness in the particular lots, and under circumstances
					 which will assure the return of the product to the establishment for
					 reinspection should such action be indicated by the incubation
					 results.
(e) Incubation shall
					 consist of holding the samples at 95 F (±2 ) for no less than ten days
					 except for the following samples:
(1) Firmly
					 packed products, such as luncheon meat and products with high fat content, such
					 as chorizos packed in lard, and products weighing three pounds or more shall be
					 held at 95 F (±2 ) for no less than 20 days.
(2) Products composed of chunks or patties of
					 meat in a medium or sauce wherein the pH of the meat component and the medium
					 or sauce are significantly different shall be incubated at 95 F (±2 )
					 for no less than 30 days.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.341 - Mixtures not amenable to the act

Current through Register Vol. 54, No. 28, July 13, 2024
Mixtures containing product but not classed as a meat
						food product under the act shall not bear the inspection legend or any
						abbreviation or representation thereof. When such mixtures are manufactured in
						any part of an official establishment, the sanitation of that part of the
						establishment shall be supervised by program employes, and the manufacture of
						such mixtures shall not cause any deviation from the requirements of this
						subchapter.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.342 - Handling of products adulterated by flood water

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Any product at any official establishment
					 which has been adulterated by contamination with flood water, harbor water or
					 other polluted water, shall be condemned, except product in sound, hermetically
					 sealed containers.
(b) After flood
					 water has receded at an official establishment the operator shall cause its
					 employes to thoroughly cleanse all walls, ceilings, posts and floors of the
					 rooms and compartments involved, including the equipment therein, under the
					 supervision of a program employe. An adequate supply of hot water, under
					 pressure, is essential for effective cleansing of the rooms and equipment.
					 After cleansing, a solution of sodium hypochlorite containing approximately .5%
					 available chlorine (5,000 parts per million), or other approved disinfectant
					 shall be applied to the surface of the rooms. Where the solution has been
					 applied to equipment which will afterwards contact meat, the equipment shall be
					 rinsed with potable water before being used. All metal shall be rinsed with
					 potable water to prevent corrosion.
(c) Hermetically sealed metal containers of
					 product which have been submerged or otherwise contaminated by flood water,
					 harbor water, or other polluted water shall be rehandled promptly, under
					 supervision of a program employe at official establishments, as follows:
(1) Separate and condemn all product the
					 containers of which show extensive rusting or corrosion, such as might
					 materially weaken the container, as well as any swollen, leaky or otherwise
					 suspected container.
(2) Remove
					 paper labels and wash the container in warm soapy water, using a brush where
					 necessary to remove rust or other foreign material, immerse in a solution of
					 sodium hypochlorite containing not less than 100 parts per million of available
					 chlorine or other approved disinfectant and rinse in potable water and dry
					 thoroughly.
(3) After handling as
					 described in paragraph (2) the containers may be relacquered, if necessary, and
					 then relabeled with approved labels applicable to the product
					 therein.
(4) The identity of the
					 canned product shall be maintained throughout all stages of the rehandling
					 operations, to insure correct labeling of the containers.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.343 - Unacceptable chemicals, preservatives and other substances

Current through Register Vol. 54, No. 28, July 13, 2024
When any chemical, preservative, cereal, spice, or other
						substance is intended for use in an official establishment it shall be examined
						by a program employe and if found to be unfit or otherwise unacceptable for the
						use intended, or if final decision regarding acceptance is deferred pending
						laboratory or other examination, the employee shall attach a "Pa. Retained" tag
						to the substance or container thereof. The substance so tagged shall be kept
						separate from other substances as the veterinary supervisor may require and
						shall not be used until the tag is removed. Such removal shall be made only by
						a program employe after a finding that the substance can be accepted or, in the
						case of an acceptable substance, when it is removed from the
						establishment.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS › PREPARATION OF PRODUCTS › Section 1.344 - Pesticide chemicals and other residues in products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Residues of pesticide chemicals, food
					 additives and color additives or other substances in or on ingredients (other
					 than meat, meat byproducts and meat food products) used in the formulation of
					 products shall not exceed the levels permitted under the Federal Act, and such
					 nonmeat ingredients shall otherwise be in compliance with the requirements of
					 such act.
(b) Products and products
					 used as ingredients of products shall not bear or contain any pesticide
					 chemical, food additive, or color additive residue in excess of the level
					 permitted under the Federal Act and this chapter, or any other substance that
					 is prohibited by this chapter or that otherwise makes the products
					 adulterated.
(c) Instructions
					 specifying the standards and procedures for determining when ingredients of
					 finished products are in compliance with this section shall be issued to the
					 inspectors by the Department. Copies of such instructions shall be made
					 available to interested persons upon request to the Department.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › GENERAL PROVISIONS › Section 1.361 - Labeling and preparation

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Labels
					 for products for which standards of identity or composition are prescribed in
					 this subchapter shall show the appropriate product name, an ingredient
					 statement, and other label information required by this subchapter and
					 Subchapter H (relating to marking and labeling).
(b) Such products shall be prepared in
					 accordance with the special provisions, if any, in this subchapter and
					 otherwise in accordance with the general provisions in this chapter. Any
					 product for which there is a common or usual name shall consist of ingredients
					 and be prepared by the use of procedures common or usual to such products
					 insofar as specific ingredients or procedures are not prescribed or prohibited
					 by the provisions of this 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 › RAW MEAT PRODUCTS › Section 1.371 - Chopped or ground beef

Current through Register Vol. 54, No. 28, July 13, 2024
"Chopped Beef" or "Ground Beef" shall consist of chopped
						fresh or frozen beef with or without seasoning and without the addition of beef
						fat as such. It shall not contain more than 30% fat and shall not contain added
						water, binders or extenders. When beef cheek meat (trimmed beef cheeks) is used
						in the preparation of chopped or ground beef the amount of such cheek meat
						shall be limited to 25% and, if in excess of natural proportions, its presence
						shall be declared on the label, either in the ingredient statement if required
						or contiguous to the name of the product.
This section cited in 7 Pa. Code §
													1.372 (relating to hamburger); and
						  7 Pa. Code §
													1.374 (relating to fabricated beef
						  steaks 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 › RAW MEAT PRODUCTS › Section 1.372 - Hamburger

Current through Register Vol. 54, No. 28, July 13, 2024
"Hamburger" shall consist of chopped fresh or frozen
						beef, with or without the addition of beef fat as such or seasoning. It shall
						not contain more than 30% fat and shall not contain added water, binders or
						extenders. Beef cheek meat (trimmed beef cheeks) may be used in the preparation
						of hamburger only in accordance with the conditions prescribed in §
											1.371 (relating to chopped or
						ground beef).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › RAW MEAT PRODUCTS › Section 1.373 - Beef patties

Current through Register Vol. 54, No. 28, July 13, 2024
"Beef Patties" shall consist of chopped fresh or frozen
						beef, with or without the addition of beef fat as such or seasonings. Binders
						or extenders or partially defatted beef fatty tissue may be used without added
						water or with added water only in amounts such that the characteristics of the
						product are essentially that of a meat pattie.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › RAW MEAT PRODUCTS › Section 1.374 - Fabricated beef steaks and similar products

Current through Register Vol. 54, No. 28, July 13, 2024
Fabricated beef steaks, veal steaks, beef and veal
						steaks, or veal and beef steaks and similar products, such as those labeled
						"Beef Steak, Chopped, Shaped, Frozen," "Minute Steak, Formed, Wafer Sliced,
						Frozen," "Veal Steaks, Beef Added, Chopped-Molded-Cubed-Frozen, Hydrolized
						Plant Protein, Flavoring" shall be prepared by comminuting and forming the
						product from fresh or frozen meat, with or without added fat, of the species
						indicated on the label. Such products shall no contain more than 30% fat and
						shall not contain added water, binders or extenders. Beef cheek meat (trimmed
						beef cheeks) may be used in the preparation of fabricated beef steaks only in
						accordance with the conditions prescribed in §
											1.371 (relating to chopped or
						ground beef).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › RAW MEAT PRODUCTS › Section 1.375 - Partially defatted beef fatty tissue

Current through Register Vol. 54, No. 28, July 13, 2024
"Partially Defatted Beef Fatty Tissue" is a beef
						byproduct derived from the low temperature rendering (not exceeding 120°F)
						of fresh beef fatty tissue. Such product shall have a pinkish color and a fresh
						odor and appearance.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter J - PRODUCT STANDARDS OF IDENTITY › RAW MEAT PRODUCTS › Section 1.376 - Partially defatted pork fatty tissue

Current through Register Vol. 54, No. 28, July 13, 2024
"Partially Defatted Pork Fatty Tissue" is a pork
						byproduct derived from the low temperature rendering (not exceeding 120°F)
						of fresh pork fatty tissue, exclusive of skin. Such product shall have a
						pinkish color and a fresh odor and appearance.
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 MEATS › Section 1.381 - Barbecued meats

Current through Register Vol. 54, No. 28, July 13, 2024
Barbecued meats, such as product labeled "Beef Barbecue"
						or "Barbecued Pork," shall be cooked by the direct action of dry heat resulting
						from the burning of hard wood or the hot coals therefrom for a sufficient
						period to assume the usual characteristics of a barbecued article, which
						include the formation of a brown crust on the surface and the rendering of
						surface fat. The product may be basted with a sauce during the cooking process.
						The weight of barbecued meat shall not exceed 70% of the weight 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 › COOKED MEATS › Section 1.382 - Roast beef parboiled and steam roasted

Current through Register Vol. 54, No. 28, July 13, 2024
"Roast Beef Parboiled and Steam Roasted" shall be
						prepared so that the weight of the finished product, excluding salt and
						flavoring material, shall not exceed 70% of the fresh beef weight. Beef cheek
						meat and beef head meat from which the overlying glandular and connective
						tissues have been removed, and beef heart meat, exclusive of the heart cap, may
						be used individually of collectively to the extent of 5% of the meat
						ingredients in the preparation of canned product labeled "Roast Beef Parboiled
						and Steam Roasted." When beef cheek meat, beef head meat or beef heart meat are
						used in the preparation of the product, its presence shall be reflected in the
						statement of ingredients.
This section cited in 7 Pa. Code §
													1.391 (relating to corned
						  beef).
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 1.391 - Corned beef

Current through Register Vol. 54, No. 28, July 13, 2024
(a) "Corned
					 Beef" shall be prepared from beef briskets, navels, clods, middle ribs, rounds,
					 rumps, or similar cuts using one or a combination of the curing ingredients
					 specified in §
											1.328 (relating to approved
					 substances).
(b) Canned product
					 labeled "Corned Beef" shall be prepared so that the weight of the finished
					 product, excluding cure, salt and flavoring material, shall not exceed 70% of
					 the fresh beef weight.
(c) Corned
					 beef other than canned shall be cured in pieces weighing not less than one
					 pound, and if cooked, its weight shall not exceed the weight of the fresh
					 uncured beef.
(d) Beef cheek meat,
					 beef head meat and beef heart meat may be used to the extent of 5% of the meat
					 ingredient in preparation of this product when trimmed as specified in §
											1.382 (relating to roast beef
					 parboiled and steam roasted). When beef cheek meat, beef head meat, or beef
					 heart meat are used its presence shall be reflected in the statement of
					 ingredients. The application of curing solution to beef cuts, other than
					 briskets, which are intended for bulk corned beef shall not result in an
					 increase in the weight of the finished cured product of more than 10% over the
					 weight of the fresh uncured 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 › CURED MEATS › Section 1.392 - Corned beef brisket

Current through Register Vol. 54, No. 28, July 13, 2024
In preparing "Corned Beef Brisket," the application of
						curing solution to the beef brisket shall not result in an increase in the
						weight of the finished cured product of more than 20% over the weight of the
						fresh uncured brisket. If the product is cooked, the weight of the finished
						product shall not exceed the weight of the fresh uncured
						brisket.
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 1.393 - Corned beef round and other cuts

Current through Register Vol. 54, No. 28, July 13, 2024
In preparing "Corned Beef Round" and other corned beef
						cuts, except "Corned Beef Briskets," the curing solution shall be applied to
						pieces of beef weighing not less than one pound and such application shall not
						result in an increased weight of the cured beef product of more than 10% over
						the weight of the fresh uncured beef cut. If the product is cooked, the weight
						of the finished product shall not exceed the weight of the fresh uncured beef
						cut.
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 1.394 - Cured beef tongue

Current through Register Vol. 54, No. 28, July 13, 2024
In preparing "Cured Beef Tongue," the application of
						curing solution to the fresh beef tongue shall not result in an increase in the
						weight of the cured beef tongue of more than 10% over the weight of the fresh
						uncured beef tongue.