reglab/statecodes huggingface dataset:
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.11 - General

Current through Register Vol. 54, No. 28, July 13, 2024
The requirements of the act and this chapter for
						inspection of the preparation of products shall not apply to the
						following:
(1) The slaughtering by an
					 individual of livestock of his own raising, and the preparation by him and
					 transportation in commerce of the carcasses, parts thereof, meat and meat food
					 products of such livestock exclusively for use by him and members of his
					 household and his nonpaying guests and employes.
(2) The custom slaughter by any person of
					 cattle, sheep, swine or goats delivered by the owner thereof for such
					 slaughter, and the preparation by the slaughterer and transportation in
					 commerce of the carcasses, parts thereof, meat and meat food products of such
					 livestock, exclusively for use, in the household of such owner, by him and
					 members of his household and his nonpaying guests and employes or the custom
					 preparation by any person of carcasses, parts thereof, meat or meat food
					 products derived from the slaughter by any individual of cattle, sheep, swine
					 or goats of his own raising or from game animals delivered by the owner thereof
					 for such custom preparation, and transportation in commerce of such custom
					 prepared articles, exclusively for use in the household of such owner, by him
					 and members of his household and his nonpaying guests and employes if the
					 following requirements are met by such custom operator:
(i) The establishment in which the custom
					 operations are conducted is maintained and operated in accordance with §
												§ 1.51-1.66.
(ii) If the
					 custom operator prepares or handles any products for sale, they are kept
					 separate and apart from the custom prepared products at all times while the
					 latter are in his custody.
(iii)
					 The custom prepared products are plainly marked in branding ink "Not for Sale"
					 in letters three-eighths inch in height except that such products need not be
					 so marked if they are in immediate containers labeled in accordance with §
												1.277 (relating to labeling custom
					 prepared products).
(iv) If
					 exempted custom slaughtering or other preparation of products is conducted in
					 an official establishment, all facilities and equipment in the official
					 establishment used for such custom operations shall be thoroughly cleaned and
					 sanitized before they are used for preparing any products for
					 sale.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.12 - Requirements for exempted products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Custom prepared products exempted under
					 §
											1.11 (relating to general) shall
					 not be adulterated and shall be prepared and handled in accordance with the
					 appropriate provisions of this chapter.
(b) Custom operators shall keep records, in
					 addition to records otherwise required by this chapter, showing the numbers and
					 kinds of livestock slaughtered on a custom basis, the quantities and types of
					 products prepared on a custom basis, and the names and addresses of the owners
					 of the livestock and products.
(c)
					 Articles capable of use as human food, resulting from the exempted custom
					 slaughter or other preparation of products shall be promptly denatured or
					 otherwise identified in accordance with §
											1.549 (relating to denaturing
					 procedures) of this subchapter and not removed from the establishment where the
					 custom operations are conducted until so identified, unless they are delivered
					 to the owner of the articles for use in accordance with §
											1.11(2).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.13 - Operations of retail stores and restaurants

Current through Register Vol. 54, No. 28, July 13, 2024
Operations of types traditionally and usually conducted
						at retail stores and restaurants and which are exempt from inspection are the
						following:
(1) Cutting up, slicing and
					 trimming carcasses, halves, quarters or wholesale cuts into retail cuts such as
					 steak, chops and roasts, and freezing the cuts.
(2) Grinding and freezing products made from
					 meat.
(3) Curing, cooking, smoking
					 or other preparation of products except slaughtering, rendering or refining of
					 livestock fat or the retort-processing of canned products.
(4) Breaking bulk shipments of
					 products.
(5) Wrapping or
					 rewrapping products.
This section cited in 7 Pa. Code §
													1.15 (relating to identity of
						  retail store); and 7 Pa. Code §
													1.16 (relating to identity of
						  restaurant).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.14 - Normal retail quantity

Current through Register Vol. 54, No. 28, July 13, 2024
Any quantity or product purchased by a consumer from a
						particular retail supplier shall be deemed to be a normal retail quantity if
						the quantity so purchased does not in the aggregate exceed one-half carcass.
						The following amounts of product shall be accepted as representing one-half
						carcass of the species identified:
Product
One-Half Carcass (Pounds)
Cattle
300
Calves
37.5
Sheep
27.5
Swine
100
Goats
25
This section cited in 7 Pa. Code §
													1.15 (relating to identity retail
						  store); and 7 Pa. Code §
													1.16 (relating to identity of
						  restaurant).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.15 - Identity of retail store

Current through Register Vol. 54, No. 28, July 13, 2024
(a) A
					 retail store is any place of business which complies with the following
					 requirements:
(1) Sales of product are made
					 to consumers only.
(2) At least
					 75%, in terms of dollar value, of the total sales of product represents sales
					 to household consumers and the total dollar value of product sales to consumers
					 other than household consumers does not exceed $10,000 annually.
(3) Only Federally or State inspected and
					 passed product is handled or used in the preparation of any product, except
					 that product resulting from the custom slaughter or preparation of product may
					 be handled or used, but not for sale, in accordance with §
												1.11(2)  (relating
					 to general).
(4) No sale of product
					 is made in excess of a normal retail quantity as defined in §
												1.14 (relating to normal retail
					 quantity).
(5) The preparation of
					 products for sale to household consumers is limited to the operations specified
					 in §
												1.13 (relating to operations of
					 retail stores and restaurants).
(6)
					 The preparation of products for sale to other than household consumers is
					 limited to the operations specified in § 1.13(1),(2),(4) and
					 (5).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.16 - Identity of restaurant

Current through Register Vol. 54, No. 28, July 13, 2024
A restaurant is any establishment which complies with the
						following requirements:
(1) Product is
					 prepared only for sale or service in meals or as entrees, directly to
					 individual consumers at such establishment.
(2) Only Federally or State Inspected and
					 passed product or such product prepared at a retail store exempted under §
											1.15 (relating to identity of
					 retail store) is handled or used in the preparation of any product.
(3) No sale of product is made in excess of a
					 normal retail quantity as defined in §
											1.14 (relating to normal retail
					 quantity).
(4) The preparation of
					 product is limited to the operations specified in §
											1.13 (relating to operations of
					 retail stores and restaurants). This includes a caterer who delivers or serves
					 product in meals or as entrees to individual consumers only and who otherwise
					 meets the requirements of this section.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.17 - Similar retail-type establishments; consumers

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The following establishments shall also
					 be exempted from the inspection under this chapter:
(1) Any combination retail store and
					 restaurant.
(2) Any delicatessen
					 which meets the requirements of a retail store as a restaurant.
(3) Any other establishment specified by the
					 Department.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › EXEMPTIONS › Section 1.18 - Adulteration and misbranding of exempted products

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The adulteration and misbranding
					 provisions of the act and of this chapter except the requirement for an
					 official inspection legend shall apply to articles which are exempted from
					 inspection. This includes the requirement for destruction of trichina in pork
					 and any product containing only pork in compliance with §
											1.331 (relating to treatment of
					 pork and products containing pork).
(b) The Department may extend the inspection
					 requirements to any establishment at which products are prepared for
					 distribution, if it determines, in accordance with the provisions of the act,
					 that it is producing adulterated products which would clearly endanger the
					 public health.
(c) The Department
					 in specific cases, may modify by relieving the inspection and related
					 requirements of this chapter when it determines that application of the
					 modified requirements will be adequate to effectuate the purposes of the
					 act.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION PROCEDURES › Section 1.21 - Official numbers

Current through Register Vol. 54, No. 28, July 13, 2024
(a) An official
					 number shall be assigned to each establishment granted inspection. The number
					 shall be used to identify all inspected and passed products prepared in the
					 establishment. More than one number shall not be assigned to an
					 establishment.
(b) Two or more
					 official establishments under the same ownership or control shall be assigned
					 individual numbers.
(c) When
					 inspection has been granted to any applicant at an establishment it shall not
					 be granted to any other person at the same establishment, except that a
					 subsidiary or tenant of the grantee, preparing any product at the
					 establishment, may receive inspection at the same establishment.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION PROCEDURES › Section 1.22 - Separation of official establishments

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Each official establishment shall be
					 separate and distinct from any unofficial establishment, except a poultry
					 products processing establishment operated under the act or under State
					 inspection.
(b) The slaughter or
					 other preparation of products of horses, mules or other equines shall be done
					 in establishments separate from any establishment in which cattle, sheep, swine
					 or goats are slaughtered or their products are prepared.
(c) Inspection shall not be inaugurated in
					 any building any part of which is used as living quarters, unless the part for
					 which inspection is requested is separated from such quarters by floors, walls
					 and ceilings of solid concrete, brick, wood or similar material, and the floor,
					 walls and ceilings are without openings that directly or indirectly communicate
					 with any part of the building used as living quarters.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION PROCEDURES › Section 1.23 - Sanitation and adequate facilities

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Inspection may not be inaugurated unless
					 the establishment:
(1) Is in a sanitary
					 condition.
(2) Agrees to maintain a
					 sanitary condition.
(3) Provides
					 adequate facilities for conducting inspections.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION PROCEDURES › Section 1.24 - Specifications for equipment and sanitation prior to granting inspection

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Three copies of
					 drawings with specifications, plot plan and room schedule for remodeling any
					 official establishment or part thereof, and for new structures to be used in an
					 official establishment or part thereof, shall be submitted to the Department
					 and approval obtained for the plans in advance of construction.
(b) Subsection (a) supersedes 1 Pa. Code
					 §
											33.15 (relating to number of
					 copies).
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION PROCEDURES › Section 1.25 - Inauguration of inspection

Current through Register Vol. 54, No. 28, July 13, 2024
(a) When
					 inspection is granted, the veterinary supervisor shall, at or prior to the
					 inauguration of inspection, inform the operator of the establishment of the
					 requirements of this chapter.
(b)
					 If the establishment, at the time inspection is inaugurated, contains any
					 product which has not theretofore been inspected, passed and marked in
					 compliance with this chapter, the identity of such product shall be maintained,
					 and it shall not be distributed in commerce or otherwise subject to this
					 chapter or dealt with as inspected and passed.
(c) The establishment shall adopt and enforce
					 all necessary measures and shall comply with all such directions as the
					 Department may prescribe, for carrying out the purposes of this
					 section.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION PROCEDURES › Section 1.26 - Withdrawal of inspection

Current through Register Vol. 54, No. 28, July 13, 2024
(a) -
(1) The Department may withdraw inspection
					 from an official establishment where the sanitary conditions are such that its
					 products are rendered adulterated, or for failure of the operator to destroy
					 condemned products as required by the act and this chapter.
(2) Inspection may be withdrawn in accordance
					 with the applicable rules of practice.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION PROCEDURES › Section 1.27 - Reports of violations

Current through Register Vol. 54, No. 28, July 13, 2024
Program employes shall report in a manner prescribed by
						the Department all violations of the provisions of the act or of this chapter
						of which they have information.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › PROGRAM EMPLOYES › Section 1.31 - Designation of veterinary supervisor

Current through Register Vol. 54, No. 28, July 13, 2024
The Chief shall designate the veterinary supervisor in
						each region and assign to such supervisor assistants as may be
						necessary.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › PROGRAM EMPLOYES › Section 1.32 - Access to establishments

Current through Register Vol. 54, No. 28, July 13, 2024
For the purpose of any inspection necessary to prevent
						the use in commerce of any adulterated product, program employes shall have
						access at all times, by day or night, to every part of any official
						establishment to which they are assigned, whether the establishment is operated
						or not. Access to establishments is also authorized in accordance with section
						14 of the act (31 P. S. §
												483.14) and Subchapter K (relating to
						records, registration and reports).
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › PROGRAM EMPLOYES › Section 1.33 - Identification card of inspectors

Current through Register Vol. 54, No. 28, July 13, 2024
Each inspector shall be furnished with a numbered
						official card of identification which he shall not allow to leave his
						possession. This card shall be sufficient identification to entitle him to
						admittance at all regular entrances and to all parts of the establishment and
						premises to which he is assigned.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › PROGRAM EMPLOYES › Section 1.34 - Assignment and conduct of employes

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Assignment.
Except as
					 specifically authorized by the Department no program employe shall be detailed
					 for duty at an establishment where any member of his family is employed by the
					 operator of the establishment or any tenant or subsidiary of such operator, nor
					 shall any officer in charge or other employe acting in a supervisory capacity
					 be continued on duty at a circuit where any member of his family is so employed
					 at any establishment under his jurisdiction.
(b)
Soliciting employment.
program employes are forbidden to solicit for any person employment at any
					 official establishment, or by any officer, manager, or employe
					 thereof.
(c)
Procuring
					 product.
program employes shall not procure product from any official
					 establishment or any other establishment if its operations or products are
					 inspected or regulated under the act or any other law administered by the
					 Department unless the store or outlet from which the purchase is made is open
					 to the general public and the price paid by such employe is the same as the
					 price paid by the general public. program employes shall pay, and obtain
					 receipts for money paid to such establishments for all such products and keep
					 such receipts subject to inspection by supervisory employes or other authorized
					 Department employes.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › PROGRAM EMPLOYES › Section 1.35 - Appeals from employe decisions

Current through Register Vol. 54, No. 28, July 13, 2024
Any appeal from a decision of any program employe shall
						be made to his immediate supervisor having jurisdiction over the subject matter
						of the appeal, except as otherwise provided in the applicable rules of
						practice.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION FACILITIES › Section 1.41 - Facilities for program employes

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
					 Office space, including necessary furnishings, light, heat and janitor service,
					 shall be provided by official establishments, rent free, for the exclusive use
					 for official purposes of the inspector and other program employes assigned
					 thereto. The space set aside for this purpose shall meet with approval of the
					 officer in charge and shall be conveniently located, properly ventilated and
					 provided with lockers suitable for the protection and storage of program
					 supplies, and with facilities suitable for program employes to change clothing
					 if such facilities are deemed necessary by the officer in charge.
(b) At the discretion of the Department,
					 small plants requiring the services of less than one full time inspector need
					 not furnish facilities for program employes where adequate facilities exist in
					 a nearby convenient location.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION FACILITIES › Section 1.42 - Other facilities to be provided by the establishment

Current through Register Vol. 54, No. 28, July 13, 2024
When required by the veterinary supervisor, the following
						facilities and conditions, and such others as may be found to be essential to
						efficient conduct of inspection and maintenance of sanitary conditions, shall
						be provided by each official establishment:
(1) -
(i)
					 Satisfactory pens, equipment and assistants for conducting antemortem
					 inspection and for separating, marking and holding apart from passed livestock
					 those marked "Pa. Suspect" and those marked "Pa. Condemned."
(ii) Pens, alleys, and runways shall be
					 paved, drained and supplied with adequate hose connections for cleanup
					 purposes.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION FACILITIES › Section 1.43 - Requirements for inspectors

Current through Register Vol. 54, No. 28, July 13, 2024
The Department shall furnish the inspectors' work
						clothing and implements such as flashlights and knives for conducting
						inspections.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION FACILITIES › Section 1.44 - Hours of operation of official establishments

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The operator of each official
					 establishment shall inform the officer in charge or his assistant when work in
					 each department has been concluded for the day, and of the day and hour when
					 work will be resumed therein.
(b)
					 Whenever any product is to be overhauled or otherwise handled in an official
					 establishment during unusual hours, the establishment operator shall notify the
					 veterinary supervisor or his assistant, within a reasonable time in advance, of
					 the day and hour when such work will be commenced and such products shall not
					 be handled prior to that time.
(c)
					 No department of an official establishment in which are conducted operations
					 requiring inspection shall be operated except under the supervision of a
					 program employe.
(d) All
					 slaughtering of livestock and preparation of products shall be done within
					 reasonable hours, and with reasonable speed, considering the facilities of the
					 establishment.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION FACILITIES › Section 1.45 - Designation of days and hours of operation

Current through Register Vol. 54, No. 28, July 13, 2024
When one inspector is detailed to conduct the work at two
						or more official establishments where few livestock are slaughtered or where
						but a small quantity of any product is prepared, the Department may designate
						the hours of the day and the days of the week during which operations requiring
						inspection in such establishments may be conducted.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › INSPECTION FACILITIES › Section 1.46 - Overtime work of inspectors

Current through Register Vol. 54, No. 28, July 13, 2024
The operator of an official establishment desiring to
						work under conditions which will require the services of a program employe on
						any Saturday, Sunday, or holiday, or for more than eight hours on any other
						day, shall, sufficiently in advance of the period of overtime, request the
						officer in charge or his assistant to furnish inspection service during such
						overtime period, and shall pay the Department therefor an amount sufficient to
						reimburse it for the cost of the inspection services so furnished. It will be
						administratively determined from time to time which days constitute
						holidays.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.51 - General requirements for official establishments

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
Lighting and
					 ventilation.
There shall be abundant light of good quality and well
					 distributed, and sufficient ventilation for all rooms and compartments to
					 insure sanitary conditions.
(b)
Plumbing.
There shall be an efficient drainage and plumbing
					 system for the establishment and premises, and all drains and gutters shall be
					 properly installed with traps and vents approved by the officer in
					 charge.
(c)
Interior
					 construction.
The floors, walls, ceilings, partitions, posts, doors
					 and other parts of all structures shall be of such materials, construction and
					 finish as will make them susceptible of being readily and thoroughly cleaned.
					 The floors shall be kept watertight. The rooms and compartments used for edible
					 product shall be separate and distinct from those used for inedible
					 product.
(d)
Rails.
Rails shall be located and passageway space provided so
					 that exposed product does not come in contact with posts, walls and other fixed
					 parts of the building, or with barrels, boxes and other containers trafficked
					 through holding and operating areas. Exposed product shall not be placed or
					 stored beneath carcasses in coolers or holding areas.
(e)
Dust and odors.
The
					 rooms and compartments in which any product is prepared or handled shall be
					 free from dust and from odors from dressing and toilet rooms, catch basins,
					 hide cellars, casing rooms, inedible tank and fertilizer rooms, and livestock
					 pens.
(f)
Dogs and
					 cats.
Dogs and cats shall be excluded from the interior of official
					 establishments but dogs may be permitted on the outer premises for guard
					 purposes.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); 7 Pa.
						  Code §
													1.57 (relating to specific sanitary
						  accommodations); and 7 Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.52 - Potable water supply

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The water
					 supply shall be ample, clean and potable, with adequate facilities for its
					 distribution in the plant and its protection against contamination and
					 pollution.
(b) Every establishment
					 shall make known and, whenever required by the veterinary supervisor, shall
					 afford opportunity for inspection of the source of its water supply, the
					 storage facilities and the distribution system.
(c) Equipment using potable water shall be so
					 installed as to prevent back-siphonage into the potable water system.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.53 - Use of nonpotable water

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Nonpotable
					 water is permitted only in those parts of official establishments where no
					 edible product is handled or prepared, and then only for limited purposes such
					 as on ammonia condensers not connected with the potable water supply, in vapor
					 lines serving inedible product rendering tanks, in connection with equipment
					 used for hashing and washing inedible products preparatory to tanking, and in
					 sewer lines for moving heavy solids in the sewage.
(b) Nonpotable water is not permitted for
					 washing floors, areas or equipment involved in trucking materials to and from
					 edible product departments, in hog scalding vats, dehairing machines, or vapor
					 lines serving edible product rendering equipment, or for cleanup of shackling
					 pens, bleeding areas, or runways within the slaughtering department.
(c) In all cases, nonpotable water lines
					 shall be clearly identified and shall not be cross-connected with the potable
					 water supply unless this is necessary for fire protection and such connection
					 is of a type with an adequate break to assure against accidental contamination,
					 and is approved by local authorities and by the veterinary
					 supervisor.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.54 - Reuse of water

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The
					 veterinary supervisor may permit the reuse of water in vapor lines leading from
					 deodorizers used in the preparation of lard and similar edible product and in
					 equipment used for the chilling of canned product after retorting, if the reuse
					 is for the identical original purpose and the following precautions are taken
					 to protect the water that is reused:
(1) All
					 pipelines, reservoirs, tanks, cooling towers and like equipment employed in
					 handling the reused water are so constructed and installed as to facilitate
					 their cleaning and inspection.
(2)
					 Complete draining and disposal of the reused water, effective cleaning of the
					 equipment, and renewal with fresh potable water is accomplished at such
					 intervals as may be necessary to assure an acceptable supply of water for the
					 purpose intended.
(3) Effective
					 chlorination (not less than approximately one part per million of residual
					 chlorine at any point within the cooling system) of the reused water utilized
					 for cooling canned product is maintained but with the understanding that
					 chlorination alone shall not be relied upon entirely or accepted in lieu of the
					 requirements in paragraphs (1) and (2).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.55 - Hot water for cleaning

Current through Register Vol. 54, No. 28, July 13, 2024
(a) An
					 ample supply of water at not less than 180 F shall be furnished and used for
					 the cleaning of inspection equipment and other equipment, floors and walls
					 which are subject to contamination by the dressing or handling of diseased
					 carcasses, their viscera, and other parts. Whenever necessary to determine
					 compliance with this requirement, conveniently located thermometers shall be
					 installed by the operator of the official establishment to show the temperature
					 of the water at the point of use.
(b) Hot water for cleaning rooms and
					 equipment other than those mentioned in subsection (a) shall be delivered under
					 pressure to sufficient convenient outlets and shall be of such temperature as
					 to accomplish a thorough cleanup.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.56 - Vector control; use of poisons

Current through Register Vol. 54, No. 28, July 13, 2024
(a)
					 Every practicable precaution shall be taken to exclude flies, rats, mice and
					 other vermin from official establishments. The use of poisons for any purpose
					 in rooms or compartments where any unpacked product is stored or handled is
					 forbidden, except as prescribed by the veterinary supervisor in specific
					 cases.
(b) The use of insecticides,
					 rodenticides, and similar pest control substances in hide cellars, inedible
					 product departments, outbuildings, or similar places or in storerooms
					 containing canned or tierced products is not forbidden but only those approved
					 by the Department may be used. So-called rat viruses shall not be used in any
					 part of an establishment or the premises thereof.
(c) A list of approved pest control
					 substances is available upon request from the Technical Services Division,
					 Consumer and Marketing Service, United States Department of Agriculture,
					 Washington, D.C. 20250.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.57 - Specific sanitary accommodations

Current through Register Vol. 54, No. 28, July 13, 2024
Adequate sanitary facilities and accommodations shall be
						furnished by every official establishment. Of these, the following are
						specifically required:
(1) -
(i) Dressing rooms, toilet rooms, and urinals
					 shall be sufficient in number, ample in size, and conveniently located. The
					 rooms shall be provided with facilities to provide abundant light and
					 ventilation and meet construction requirements in compliance with §
												1.51 (relating to general
					 requirements for official establishments).
(ii) They shall be separate from the rooms
					 and compartments in which products are prepared, stored, or handled.
(iii) Where both sexes are employed, separate
					 facilities shall be provided.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.58 - Construction of equipment; identification

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Equipment and utensils used for preparing
					 and otherwise handling any product shall be of such materials and construction
					 as will make them susceptible of being readily and thoroughly cleaned and such
					 as will insure strict cleanliness in the preparation and handling of all
					 products. So far as is practicable, such equipment shall be made of metal or
					 other impervious material.
(b)
					 Trucks and receptacles used for inedible material shall bear some conspicuous
					 and distinctive mark identifying them as used for such material, and shall not
					 be used for handling edible products.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.59 - Scabbards for knives

Current through Register Vol. 54, No. 28, July 13, 2024
Scabbards and similar devices for the temporary retention
						of knives, steels, triers and the like by workers and others at official
						establishments shall be constructed of rust-resisting metal or other impervious
						material, shall be of a type that may be readily cleaned, and shall be kept
						clean.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.60 - Rooms, compartments-general

Current through Register Vol. 54, No. 28, July 13, 2024
Rooms, compartments, places, equipment and utensils used
						for preparing, storing, or otherwise handling any product, and all other parts
						of the establishment, shall be kept clean and in sanitary condition. There
						shall be no handling or storing of materials which create an objectionable
						condition in rooms, compartments, or places where any product is prepared,
						stored or otherwise handled.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.61 - Sanitary operations and procedures

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Operations and procedures involving the
					 preparation, storing or handling of any product shall be strictly in accord
					 with clean and sanitary methods.
(b) Rooms and compartments in which
					 inspections are made and those in which livestock are slaughtered or any
					 product is prepared shall be kept sufficiently free of steam and vapors to
					 enable program employes to make inspections and to insure clean operations. The
					 walls, ceilings and overhead structure of rooms and compartments in which
					 product is prepared, handled or stored shall be kept reasonably free from
					 moisture to prevent dripping and contamination of product.
(c) -
(1)
					 Implements used in dressing diseased carcasses shall be thoroughly cleansed
					 with hot water having a minimum temperature of 180°F or in a disinfectant
					 approved by the Department, followed by rinsing in clean water.
(2) A list of approved disinfectants is
					 available upon request to the Technical Services Division, Consumer and
					 Marketing Service, United States Department of Agriculture, Washington, D.C.
					 20250.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.62 - Employe sanitation; clothing

Current through Register Vol. 54, No. 28, July 13, 2024
(a) The employes of the establishment who
					 handle any product shall keep their hands clean and, in all cases after
					 visiting the toilet rooms or urinals, shall wash their hands before handling
					 any product or implements used in the preparation of product.
(b) Butchers and others who dress or handle
					 diseased carcasses or parts shall, before handling or dressing other carcasses
					 or parts, cleanse their hands with liquid soap and hot water, and rinse them in
					 clean water.
(c) Aprons, frocks and
					 other outer clothing worn by persons who handle any product shall be of
					 material that is readily cleansed. Clean garments shall be worn at the start of
					 each working day and the garments shall be changed during the day when required
					 by the veterinary supervisor.
(d) -
(1) Such practices as spitting on whetstones,
					 spitting on the floor, placing skewers, tags or knives in the mouth, inflating
					 lungs or casings with air from the mouth, or testing with air from the mouth
					 such receptacles as tierces, kegs or casks containing or intended as containers
					 of any product, are prohibited. Only mechanical means may be used for such
					 testing.
(2) Care shall be taken to
					 prevent the contamination of product with perspiration, hair, cosmetics,
					 medications and similar substances.
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.63 - Product containers and means of conveyance

Current through Register Vol. 54, No. 28, July 13, 2024
(a) When necessary to avoid contamination of
					 product with wood splinters or similar contaminants, slack barrels and similar
					 containers and the cargo space of trucks, railroad cars or other means of
					 conveyance shall be lined with suitable material of good quality before
					 packing.
(b) Slack barrels and
					 similar containers and trucks, railroad cars and other means of conveyance in
					 which any product is transported shall be kept in a clean and sanitary
					 condition.
(c) Paper used for
					 covering or lining slack barrels and similar containers and the cargo space of
					 trucks, railroad cars or other means of conveyance shall be of a kind which
					 does not tear during use but remains intact when moistened by the product and
					 does not disintegrate.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.64 - Burlap wrapping for meat

Current through Register Vol. 54, No. 28, July 13, 2024
Since burlap used without any other material as a
						wrapping for meat deposits lint on the meat and does not sufficiently protect
						it from outside contamination, the use of burlap as a wrapping for meat shall
						not be permitted unless the meat is first wrapped with a good grade of paper or
						cloth of a kind which will prevent contamination with lint or other foreign
						matter.
This section cited in 7 Pa. Code §
													1.2 (relating to application of
						  inspection requirements); 7 Pa. Code §
													1.11 (relating to general); and 7
						  Pa. Code §
													1.195 (relating to marks for
						  postmortem inspections; inspection of unacceptable equipment and
						  facilities).
Pennsylvania Code › Title 7 - AGRICULTURE › Part I - Bureau of Animal Health and Diagnostic Services › Chapter 1 - MEAT HYGIENE › Subchapter A - GENERAL PROVISIONS › SANITATION › Section 1.65 - Second-hand containers; tank cars

Current through Register Vol. 54, No. 28, July 13, 2024
(a) Second-hand tubs, barrels and boxes
					 intended for use as containers of any product shall be inspected when received
					 at the official establishment and before they are cleaned. Those showing
					 evidence of misuse rendering them unfit to serve as containers for food
					 products shall be rejected. The use of those showing no evidence of previous
					 misuse may be allowed after they have been thoroughly and properly cleaned.
					 Steaming, after thorough scrubbing and rinsing, is essential to cleaning tubs
					 and barrels.
(b) Tank cars and tank
					 trailers shall conform to the following:
(1)
					 Interiors of tank cars and tank trailers about to be used for the
					 transportation of any product from an official establishment shall be carefully
					 inspected by a program employe for cleanliness even though the last previous
					 content was edible.
(2) Lye and
					 soda solutions used in cleaning such cars and trailers shall be thoroughly
					 removed by rinsing with clean water.
(3) Whenever possible, program employes shall
					 enter tank cars or tank trailers with a light and examine all parts of the
					 interior.