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 1.333 - Treatment by refrigerating

Current through Register Vol. 54, No. 28, July 13, 2024
(a) At
					 any stage of preparation and after preparatory chilling to a temperature of not
					 above 40°F or preparatory freezing, all parts of the muscle tissue of pork
					 or product containing such tissue shall be subjected continuously to a
					 temperature not higher than one of those specified in the following table, the
					 duration of such refrigeration at the specified temperature being dependent on
					 the thickness of the meat or inside dimensions of the container.
Temperature
								  (°F.)
REQUIRED PERIOD OF FREEZING ATTEMPERATURE
								  INDICATED
Group 1
								  (days)
Group 2
								  (days)
5
20
30
-10
10
10
-20
6
12
(b) Group 1 in the table comprises product in
					 separate pieces not exceeding six inches in thickness, or arranged on separate
					 racks with the layers not exceeding six inches in depth, or stored in crates or
					 boxes not exceeding six inches in depth, or stored as solidly frozen blocks not
					 exceeding six inches in thickness.
(c) Group 2 in the table comprises product in
					 pieces, layers or within containers, the thickness of which exceeds six inches
					 but not 27 inches, and product in containers including tierces, barrels, kegs
					 and cartons having a thickness not exceeding 27 inches.
(d) The product undergoing such refrigeration
					 or the containers thereof shall be so spaced while in the freezer as will
					 insure a free circulation of air between the pieces of meat, layers, blocks,
					 boxes, barrels and tierces in order that the temperature of the meat throughout
					 will be promptly reduced to not higher than 5°F., -10°F., or
					 -20°F., as the case may be.
(e)
					 In lieu of the methods prescribed in the table in subsection (a) of this
					 section, the treatment may consist of refrigeration to a temperature of
					 -30°F. in the center of the pieces of meat or commercial freeze
					 drying.
(f) During the period of
					 refrigeration the product shall be kept separate from other products and in the
					 custody of the program in rooms or compartments equipped and made secure with
					 all official program locks or seals. The rooms or compartments containing
					 product undergoing freezing shall be equipped with accurate thermometers placed
					 at or above the highest level at which the product undergoing treatment is
					 stored, and away from refrigerating coils. After completion of the prescribed
					 freezing of pork to be used in the preparation of product the pork shall be
					 kept under close supervision of an inspector until it is prepared in finished
					 form as one of the products enumerated in §
											1.331(b) (relating
					 to treatment of pork and products containing pork) or until it is transferred
					 under program control to another official establishment for preparation in such
					 finished form.
(g) Pork which has
					 been refrigerated as specified in this section may be transferred in sealed
					 railroad cars, sealed motortrucks, sealed trailers or sealed closed containers
					 to another official establishment at the same or another location, for use in
					 the preparation of product. The sealing of closed containers, such as boxes and
					 slack barrels, shall be effected by cording and affixing thereto official
					 program seals, and such containers as tierces and kegs shall be held in program
					 custody by sealing with wax impressed with an official program metal brand.
					 Railroad cars, motortrucks and trailers used to transport such pork shall be
					 sealed with official program car seals except that sealed and marked closed
					 containers may be shipped in unsealed railroad cars, motortrucks and trailers.
					 Shipping containers such as boxes, barrels, and tierces, containing pork
					 refrigerated in accordance with this section shall be plainly and conspicuously
					 marked with a label or stencil furnished by the establishment, as follows:
					 "Pork product ____ degrees F. ____ days' refrigeration," indicating the
					 temperature at which the product was refrigerated and the length of time so
					 treated. For each consignment there shall be promptly issued and forwarded by
					 the inspector to the veterinary supervisor at destination a report by
					 memorandum entitled "Notice of Unmarked Meats Shipped Under Seal,"
					 appropriately describing the character of the containers, and that the contents
					 are "Pork product ____ degrees F. ____ days' refrigeration." A duplicate copy
					 shall be retained in the Region file.
This section cited in 7 Pa. Code §
													1.141 (relating to general
						  requirements); 7 Pa. Code §
													1.331 (relating to treatment of
						  pork and products containing pork); and 7 Pa. Code §
													1.544 (relating to products
						  requiring special supervision).