Ord 1787 10/7/1957 ORDINANCE NO. 1787
AN ORDINANCE ADOPTING THE TEXAS STATE REGULATIONS
FOR MEAT INSPECTION WITHIN THE MUNICIPALITY; PROVIDING -�
FOR ABATTOIR PERMITS; FACILITIES FOR INSPECTION, FEDERAL
AND STATE'..ESTABLISHMENTS EXCEPTED; OUT OF CITY 11V'-SEE-,AND INSPEC-
TION; PROU ID ING FCR LAY INSPECTCRS OF MEAT AND MEAT
PRODUCTS, PROVIDING FCC LAY INSPECTOR OF POULTRY AND
POULTRY PRODUCTS; PROVIDING FOR INSPECTION EEI_S-r.'6UT ZF THE
CITY; REGULATING TRANSPORTATION OF MEAT AND POULTRY;
PROV ID ING A PENALTY; REPEALING CONFLICTING ORDINANCES
P'ND PROVIDING A SEVERALIBITY CLAUSE.
BE IT ORDAINED BY THE BOARD OF ALDERMEN OF THE CITY
OF WICHITA Fl-iLLS, TEXAS
SECTION 1. .Adopt,ing State Requlations - for Inspection.
All meat and meat products, poultry and poultry'
products, processed within the municipality 'of Wichita Falls ,, Texas ,
or its police jurisdiction, shall be regulated in accordance with
the terms of the unabridged form of regulations governing meat in-
spection, as amended , which are promulgated by the Commissioner
of Health and approved by the State of Texas , a certified copy of
which ,qhall be filed in the City Clerk' s office of the City of
Wichita Falls, Texas .
SECTION 2. Ibattoir Permits. - No person shall operate
any gbattoir or slaughterhouse within the
�-orporatc limits of the City of Wichita Falls unless such person
has been issued a abattoir permit by the Director of Public Health,
which permit must be renewed annually on each succeeding first day
of January, and may be revoked for violat-ion of any regulation of
this ordinance . Persons desiring to begin operating new abattoirs
after the 43ffective date of this ordinance shall have their permits
issued subject to the provisions of Section 12.401 through 12.402
of the Codification of Ordinances of the City of Wichita Falls,
1941 , and thereafter shall obtain annual renewals as above pro-
vided on each succeeding first day of January..
SECTION 3. Facilities for Inspection. - It shall be un-
lawful for any person to have, keep, sell or
expose for sale, or to have in his possession with intent to sell,
for human food , any poultry or poultry products, any meat , meat
products , or meat-food products derived , in whole or in part , from
the meat of any cattle, sheep, swine , goats or poultry, which
said meat , meat product-- , meat food products , poultry or poultry
food products have been wholly or in part , canned , cured , smoked ,
salted , packed , rendered , or otherwise prepared or stored for
transportation or sale, unless such meat or meat food products ,
poultry or poultry food products have been so canned , cured , smoked ,
salted , packed , rendered , or otherwise prepared or stored for trans-
pnrtation or sale and inspected under the provisions of this or-
dinance or under the supervision of the Bureau of A nimal Industry
of the Department of Agriculture of the United States in accordance
with t1ac regulations of such Department, or under the supervision '
of the-- Veterinary Division of the Texas State Department of Health,
or under the supervision of some other city or legally authorized
governmental agency whose standards of and facilities for inspection
are fund by the Director of Public Health of the City of Wichita
Falls, to be substantially equivalent to or better than the standards
and facilities of the City of Wichita Falls.
SECTION 4. Federal and State Establishments Excepted .
luny official esEabllshmeiif wit in the City
of Wichita Falls, at which inspection is maintained by the Bureau
r)f Animal Industry of the Department of Agriculture of the United'
Statei Government, under the Meat Inspection Act of March 4 , 1907,
and other applicable laws and Federal regulations, (or by the
Vcteri.nary Division of the 'Texas °State Department of Public Health)
is excepted from the provisions of this ordinance
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SECTION 5. Out of Citl Inspection. - application
#o a permit for poultry processing
or meat plant outside the jurisdiction of Wichita FaUs."3
shall be made in writing to the Director of the Wichita
Health Unit, An inspection charge of fifty cents (,$ . 5U)
per mile (one way) shall be charged and made payable to
the City Clerk of the City of Wichita Falls, Texas.
SECTION 6, LaVy Inspector, (eat and Meat Products. --
(a) It shall be the duty of the lay in-
spector , or inspectors, working under the direction and
supervision of the city veterinarian to inspect all ani-
mals before slaughtering and post mortem, and the storing,
processing, cooking of meat and meat products; and for
such services there shall be charged to the packing plant
a fee of thirty-five cents (,$ . 3U) per head for cattle,
hogs, sheep and goats . The slaughtering establishment
shall pay 'these charges weekly to the City Clerk of the
City of Wichita Falls, Texas.
(a-1 ) In the event that the charge is
smaller the processor may pay for such inspection on the
basis of tl. 75 per hour (with a $3-, 00 charge per hour on
all over 44 hours per week) with one in,sp-ector on the
,job; such hourly charge not to exceed $26,0 00"' per
calendar month.
(a-2) In all cases a charge of $3. 00
per hour shall be made for all overtime spent by the
. inspector, or inspectors in excess of 44 hours per week,
working 8 hours per day with 4 hours only, on Saturdays.
(b) The slaughtering establishment
shall furnish the Director of Public Health a certified
copy of the number of cattle, hogs , sheep and goats
slaughtered .
SECTION 7. Lay _Inspector, Poultry and Poultry
Products. -
(a) It shall be the duty of the lay
inspector, and/or inspectors, to inspect all poultry
before processing and post mortem, and the storing,
processing and cooking of poultry and poultry products;
for such service a fee of three-tenths of a cent
($.003) per bird inspected ante-mortem and/or post
mortem, shall be paid weekly by the poultry processing
plant to the City Clerk of the C i ty of Wichi to Falls,
Texas.
- Z -
(a-1 ) :In the event that the charge is smaller
, the processor may pay for such inspection on the basis
of �.1. 75 per hour with a $3. 00 charge per hour on all
over 44 hours per week) with one inspector on the job;
such hourly charge not to exceed $260. 00 per calendar
month.
(a-2 ) In all cases a charge of $3.00 per hour
shall be made for all overtime spent by the inspector,
or inspectors in excess of 44 hours per week, working
8 hours per day with 4 hours only, on . Saturdays .
(b) It shall be the duty of the poultry
processing plant to furnish the Director of Public Health
a certified copy of the number of birds processed.
SECTION 8. Out of City, or Under Police Juris-
diction. - Any Poultry processingplant
or meat establis ens selling products within the munici-
pality of Wichita Falls, Texas, or under its police
jurisdiction, shall be charged y . 50� per mile to the
point of inspection for all inspections of plants made
out .of the city limits of the City of Wichita Falls,
Texas. This rate also applies to individuals requiring
the services` of a sanitary inspector.
SECTION 9. Transportation of Meat Poultry , or
Poultry Products. -
it shall be unlawful for any person to
transport or cause to be transported in any vehicle
through the streets or public ways of the City any meat,
poultry, or poultry products unless the same is securely
wrapped in paper or tightly-woven cloth covering, or
cellophane bags, or unless such vehicle is provided with
a tight cover, which shall be kept closed at all times
during such transportation, so as not to expose the meat,
poultry, or poultry products to dust, dirt, filth or
other deleterious substance.
SECTION 10. Penalty. - Any person who shall violate
any provision of this ordinance shall
be assessed a fine of U5.00 to ,200.00 at the discretion
of the court and each and every violation of any provision
of this ordinance shall constitute a separate offense.
3 -
SECTION 11. All ordinances and parts of ordinances
in conflict with this ordinance are
hereby repealed and this ordinance shall' be in full force and
effect upon its adoption and publication, as provided by law.
SECTION 12. Severabl,ilitV Clause. - If any provision,
section, su�sec-1on,r sentence , clause
or phrase of this ordinance, or the application of same to any
person or set of' circumstances2 is for any reason held to be
unconstitutional, void or invalid (or for any reason unenforce-
able ) , the validity of the remaining portions of this ordinance
or their application to other -persons or sets of circumstances
shall not be affected thereby, it being the intent of the City
Council of the City of Wichita Falls, in adopting and of the
Mayor in approving this ordinance, that no portion thereof or
provision or regulation contained herein shall become inoperative
or fail by reason of any unconstitutionality or invalidity of
any other portion, provision, or regulation, and to this end ,
all provisions of this ordinance are declared to be severable.
PISSED AND APPROVED this �� dayof�pfiPr
1957.
s
f- 's Niayorenderson, �y 1ek
Prepared .by :
Theo Lueders
Asst. City Attorney
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STATE OF TEXAS
DEPARTMENT OF HEALTH
r
HENRY A. HOLLE, M. D.
COMMISSIONER OF HEALTH
t AUSTIN, TEXAS
a
R)GULATIONS GOVERNING
MEAT INSPBCTION
By virtue of the authority vested in the Commissioner
of Health by Article 4418d of our Texas Civil Statutes and
in keeping with the authorization given by Article 4476-3
of our Texas Civil Statutes, the following rules and regu-
lations and standards for the inspection of meat, meat
products and meat food products have been promulgated by
the Commissioner of Health and approved by the State Board
of Health as the standards to be met by any person, firm,
association or corporation desiring to use the "Texas State
Approved" meat label in representing, publishing, or adver-
tising any meat or meat food products sold or offered for
sale in this State.
Henry4Holle, M. D.
Comi&oner of Health
TABLE OF CONTENTS
Page
1. Definitions---------------------------------------------- 1
2. Scope of inspection-------------------------------------- 9
3. Application for inspection------------------------------- 9
4. Inauguration of inspection and granting of official
numbers------------------------------------------------ 10
5. Assignment of inspection employees----------------------- 10
6. Facilities for inspection-------------------------------- 11
7. Sanitation----------------------------------------------- 14
8. Ante-mortem inspection----------------------------------- i8
9. Post-mortem inspection----------------------..------------ 24
10. Disposal of diseased carcasses and parts----------------- 27
11. Carcasses of animals slaughtered without ante-mortem
inspection-----------------------------•--------------- 39
12. Tank rooms and tanks------------------------------------- 39
13. Tanking and denaturing condemned carcasses and parts----- 40
14. Rendering carcasses and parts into lard, rendering pork
fat, and tallow, and other cooking---- 42
15. Marking, branding, and identifying products-------- 43
Labeling------------------------------------ ------------ 48
17. Reinspection and preparation of products----------------- 61
18. Reports-------------------------------------------------- 78
19. Appeals-------------------------------------------------- 78
20. Cooperation with local authorities--------------------n-- 78
21. Bribery, Counterfeiting, etc.---------------------------- 78
22. Index---------------------------------------------------- 80
23. State Meat Inspection Law-------------------------------- 91
24. An act amending the Meat Inspection Law-------t---------- 97
REGULATION 1: DEFINITIONS
Section 1. (a) Official establishment: Any slaughtering, meat canning,
curing, smoking, salting, packing, rendering, or other similar establish-
ment at which inspection is maintained under these regulations.
Section 1. (b) Person: Natural persons, individuals, firms, partnerships,
corporations, companies, societies, and associations and every agent, officer,
or employee of any thereof. This term shall import both the plural and the
singular as the case may be.
Section 1. (c) Subsidiary: Any individual, firm, partnership, corporation,
company, or association, in whose name any business is controlled, or owned,
in whole or in part, directly or indirectly, by another.
Section 1. (d) Inspection Legend: A mark or statement authorized by these
regulations on an article or on the container of an article indicating that
the article has been inspected and passed for human food by a representative
of the Texas State Health Department.
Section 1. (e) Label: A display of written, printed, or graphic matter upon
any meat, meat by-product, prepared meat, or meat food product, or the immediate
container thereof, and a requirement made by or under authority of this Meat
Inspection Law that any word, statement' or other information also appearing
on the label shall not be considered to be complied with unless such word,
statement or other information also appears on the outside container or wrapper,
if there be, of the retail package of such meat, meat by-product, prepared meat
or meat food product, or is easily legible through the outside container or
wrapper.
Section 1. (f) Labeling: All labels and other written, printed, or graphic
matter (1) upon any meat, meat by-products, prepared meat, or meat food pro-
ducts or any of its containers or wrappers, or (2) accompanying such meat,
meat by-product, prepared meat, or meat food products.
Section 1. (g) "State of Texas Department of Health Inspected and Passed
Establishment No. ."": That the carcass, parts of carcass, meat, meat
products, prepared meat, or meat food products so marked have been inspected,
passed, and labeled under the provisions of the Meat Inspection Law and under
the regulations and specifications promulgated by the State Board of Health
under the authority of this Meat Inspection Law and that at the time they
were inspected, passed, and so marked they were found to be sound, healthful,
wholesome and fit for human food.
Section 2. (a) Meats: The properly dressed flesh derived from cattle, swine,
sheep, or goats sufficiently mature and in good health at the time of slaughter,
but restricted to that part of the striated muscle which is skeletal or that
which is found in the tongue, diaphragm, heart, or esophagus, and does not
include that found in the lips, snout or in the ears, with or without the
accompanying and overlying fat, and the portions of bone, skin, sinew, nerve,
and blood vessels which normally accompany the flesh and which may not have
been separated from it in the process of dressing it for sale.
Section 2. (b) The term "meat" and the name of particular kinds of meat
such as beef, veal, mutton, lamb and pork shall not be used in such manner as
to be misleading or deceptive.
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w^ction 2. (c) Fresh Meat. Meat which has undergone no substantial change
in character since the time of slaughtering.
Section 2. (d) Beef. Meat derived from cattle nearly one year of age or older.
Section 2. (e) Veal. Meat derived from young cattle one year or less of age.
Section 2. (f) Mutton. Meat derived from sheep nearly one year of age or over.
Section 2. (g) Lamb. Meat derived from young sheep one year or less of age.
Section 2. (h) Pork. Meat derived from swine.
Section 2. (i) Venison. Meat derived from deer.
Section 3. Meat by-products are any properly dressed edible parts, other than
the meat which has been derived from one or more carcasses of cattle, swine,
sheep, or goats sufficiently mature and in good health at the time of slaughter.
Section 4. (a) Prepared Meat. The product obtained from subjecting meat to
a process of comminuting, drying, curing, smoking, cooking, seasoning, or
flavoring, or to any combination of such processes.
Section 4. (b) Cured Meat. The product obtained by subjecting meat to a
process of salt, by the employment of dry common salt or of brine with or
without the use of one or more of the following: sodium nitrate, sodium
nitrite, potassium nitrate, potassium nitrite, sugar, dextrose, corn syrup,
corn syrup solids, honey or spices.
Section 4. (c) Dry Salt Meat. The prepared meat which has been cured by the
application of dry common salt with or without the use of one or more of the
following: sodium nitrate, sodium nitrite, potassium nitrate, potassium
nitrite, sugar, dextrose, corn syrup, corn syrup solids, honey or spices; with
or without the injection into it of a solution of common salt to which have
been added one or more of the following: sodium nitrate, sodium nitrite,
potassium nitrate, potassium nitrite, sugar, dextrose, corn syrup, corn syrup
solids, honey or spices.
Section 4. (d) Corned Meat. The prepared meat which has been cured by soaking
in, with or without injecting into it a solution of common salt, with or without
one or more of the following, if in its proper proportion: sodium nitrate,
sodium nitrite, potassium nitrate, potassium nitrite, sugar, dextrose, corn
syrup, corn syrup solids, honey, or spices.
Section 4. (e) Sweet Pickled Meat. The prepared meat which has been cured
by soaking in, with or without injecting into it a solution of common salt,
with sugar, dextrose, corn syrup, corn syrup solids or honey, together with one
or more of the following, each in its proper proportion: sodium nitrate,
sodium nitrite, potassium nitrate, and with or without the use of spices.
Section 4. (f) Dried Meat. The product obtained by subjecting fresh meat or
cured meat to a process of drying, with or without the adding of artificial
heating until a substantial portion of the water has been removed.
-2-
Section 4. (g) Smoked Meat. The product obtained by subjecting fresh meat,
dried meat, or cured meat to the direct action of smoke, either of burning
wood or of similar burning material.
Section 4. (h) Canned Meat. The fresh or prepared meat packed in hermetically
sealed containers, with or without subsequent heating for the purpose of
sterilization.
Section 4. (i) Hamburg Steak, "Hamburger Steak", shall consist of chopped,
fresh beef, with or without the addition of beef fat as such and with or with-
out seasoning, and shall not contain more than 30% of fat.
Section 4. (j) Potted Meat, Deviled Meat. The product obtained by comminuting
quid cooking fresh meat or prepared meat, or a combination of the same, with or
without spices. It shall not contain cereal, vegetable flour, dried skim milk,
and similar substances. It is usually packed in hermetically sealed containers.
Section 4. (k) Sausage Meat. Is fresh meat or prepared meat or a mixture of
the same and it is sometimes comminuted. The term "sausage meat" is sometimes
applied to bulk sausage containing no meat by-products.
Section 5. (a) Meat Food Products. Any articles of food or any articles that
enter into the composition of food which are not prepared meats but which are
derived or prepared, in whole or in part, by a process of manufacture from
any portion of the carcasses of cattle, swine, sheep or goats, if such manu-
factured portion be all, or a considerable and definite portion, of the article,
except such articles as organotherapeutic substances, meat juice, meat extract,
and the like which are solely for medicinal purposes and are advertised only to
the medical profession.
Section 5. (b) Meat Loaf. The product consisting of a mixture of comminuted
meat with spice or cereals or both, with or without milk or eggs or both,
pressed into the form of a loaf and cooked.
Section 5. (c) (1) Pork Sausage. Chopped or ground fresh pork, with one or
more of the following: herbs, spices, salt, sugar, dextrose, corn syrup, corn
syrup solids, water.
Section 5. (c) (2) Under appropriate declaration as required in this Regulation
1, sausage may contain not more than 3-,',% individually or collectively of cereal,
vegetable starch, starchy vegetable flour, soya flour, dried skim milk, or dried
milk.
Section 5. (d) Brawn. The product made from chopped or ground and cooked,
edible parts of swine, chiefly from the head, feet, and legs, with or without
the chopped or ground tongue.
Section 5. (e) Head Cheese, Mock Brawn. The product made from chopped or
ground cooked, edible parts of meat or meat by-products.
Section 5. (f) Souse. The product consisting of meat or meat by-products or
a combination of the same; after cooking the mixture is commonly packed into
containers and covered with vinegar.
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. 2ction 5. (g) Scrapple. The product consisting of not less than 40% meat or
: eat products, or a combination of the same, computed on the weight of the fresh
neat exclusive of bone, mixed with meal or the flour of grain or soybeans, or a
combination of the same, and cooked with seasoning material, after which it is
poured into a mold.
Section 5. (h) Chili Con Carne shall contain not less than 40% of meat com-
puted on the weight of the fresh meat. Head meat, cheek meat, and heart meat,
exclusive of the heart cap, may be used to the extent of 25% of the meat in-
gredients under specific declaration on the label. The mixture may contain not
more than Wo individually or collectively, of cereal or soya flour.
Section 5. (i) Chili Con Carne with Beans shall contain not less than 25% of
meat computed on the weight of the fresh meat. Head meat, cheek meat, and
heart meat, exclusive of the heart cap, may be used to the extent of 25% of
the meat ingredient under specific declaration on the label.
Section 5. (j) Tamales shall contain not less than 25% of meat computed on
the weight of the fresh meat in relation to the ingredients of the tamales to
the exclusion of the gravy or sauce in which the tamales are packed. When
tamales are packed in gravy or sauce that constituent shall be declared
prominently as part of the name of the product.
Section 5. (k) Meat food products in casings, other than sausage, which possess
the characteristics of or resemble sausage, shall bear on each link or piece the
word "imitation" prominently displayed: Provided, that such products in casings
as coppa, copocollo, lachschinken, bacon, pork loins, pork shoulder butts, and
like cuts of meat which are prepared without added substances other than curing
materials or condiments, and that meat rolls, bockwurst, and similar products
in casings which do not contain cereal or vegetables, and that headcheese, souse,
sulze, scrapple, blood pudding, and liver pudding in casings, need not be marked
on the casing with the word "imitation", or the true name of the product, and
that other products in casings such as loaves and chili con earn may bear on
each link or piece the true name of the product in lieu of the word "imitation".
Section 5. (1) All markings may be omitted from sausage and other meat food
products in casings when these articles are to be processed in sealed containers.
Section 5. (m) A product fabricated from two or more ingredients shall bear a
list of the ingredients, giving the common or usual names of the ingredients
arranged in the order of the predominance, except that spices may be designated
as "spices" or "flavorings", and flavorings (including essential oils, oleoresins,
and other spice extratives) may be designated as "flavorings" without naming
each. The list of ingredients shall be applied legibly and securely to the
product by means approved by the Commissioner of Health, such as stamping,
printing, or the use of paper bands, tags, or tied-in paper or fabric flaps on
stuffed sausage, or tissue strips on loaf-like articles: Provided, that bock-
wurst and sausages of the smaller varieties, such as frankfurters and pork
sausage, shall bear the list of ingredients at least once on each 2 pounds of
product: Provided further, that when such product is distributed from an estab-
lishment in an immediate or true container of a type and size customarily sold
at retail intact, the list of ingredients on the label of the package shall be
sufficient: And provided further, that when sausages of the smaller varieties
are shipped to another establishment for further processing, or to a govern-
mental agency, the list of ingredients need appear only twice throughout the
contents of containers and when so shipped may be omitted from the contents
-4-
)f containers of 10 pound size or less. When such products are shipped to another
.stablishment for further processing, the package or packages shall be properly
identified at the point of origin.
Section 5. (n) (1) Coverings shall not be of such color, design, or kind as to
be misleading or deceptive with respect to color, quality, or kind of product
b.� which they are applied. For example, transparent or semitransparent coverings
for such articles as sliced bacon or pork sausage shall not bear lines or other
designs of red or other color which give a false impression of leanness of the
product.
Section 5. (n) (2) The word "fresh" shall not be used on labels to designate
product which contains any sodium nitrate, sodium nitrite, potassium nitrate,
potassium nitrite, or benzoate of soda, or which has been salted for preserva-
tion.
Section 5. (n) (3) The words "spice", "spices", and "spiced", without quali-
fication., shall not be used unless they refer to genuine natural spices.
Section 5. (n) (4) As used on labels of meat or product, the term "gelatin"
shall mean (i) the jelly prepared by cooking pork skins, tendons, or connective
tissue from inspected and passed product, and (ii) dry commercial gelatin or
the jelly resulting from its use.
` Section 5. (n) (5) Product (other than canned product) labeled with the term
"loaf" as its name or part of its name shall be prepared in loaf form with
sufficient stability to withstand handling before being placed in a wrapper,
• casing, or the like.
Section 5. (n) (6) The term "baked" shall apply only to the product which has
been cooked by the direct action of dry heat and for a sufficient time to permit
the product to assume the characteristics of a baked article, such as the forma-
tion of brown crust on the surface, rendering out of surface fat, and the
caramelization of the sugar if applied. Baked loaves shall be heated to a
temperature of at least 1600 F. and baked pork cuts shall be heated to an internal
temperature of at least 1700 F.
Section 5. (n) (7) When product such as loaves is browned by dipping in hot
edible oil or by a flame, its label shall state such fact, the words "Browned
in Hjm Cottonseed Oil" or "Browned by a Flame", as the case may be, appearing
as part of the name of product.
Section 6. (a) There are three classes of products to be considered:
(l� Purified monosodium glutamate.
(2" Hydrolyzed proteins (amino acid salts) from which none of the mono-
sodium glutamate has been removed.
3) Hydrolyzed proteins (amino acid salts), a by-product in the manu-
facture of purified monosodium glutamate but from which a substantial pro-
port-s.,:.n of the monosodium glutamate has been removed.
• Section ts„ (b) Monosodium glutamate is the common or usual name of the sub-
starUe covered in said statement of policy. It need not be declared as an
artificial flavoring, but when used as an ingredient of food products should
-5-
be declared by its common or usual name. It may not be used in a food for
which a standard of identity has been promulgated unless the standard or
any amendment thereto recognizes it as an optional ingredient. It may not
be used under any circumstances in such a way as to conceal damage or infer-
iority or make the article appear better or of greater value than it is.
Section 6. (c) (1) The substance described in paragraph (a) (2) of this
section has long been designated as "hydrolyzed vegetable protein". +
Section 6. (c) (2) The substance covered by paragraph (a) (3) of this
section should have a distinctive name, since one of its original constituents
has been partially removed. Manufacturers have suggested that this substance
be described as "hydrolyzed vegetable protein with reduced monosodium gluta-
mate content". This designation appears acceptable.
Section 6. (d) While the substances referred to in paragraph (a) (2) and
(�) of this section contain a number of amino acid salts as well as sodium
chloride, monosodium glutamate is the ingredient which has been quite gener-
ally emphasized, and is best known to consumers under that name. No objection
is offered to the addition of a quantitative declaration on the labels of con-
tainers of such hydrolyzed vegetable protein or hydrolyzed vegetable protein
with reduced monosodium glutamate content showing the percentage amounts of
monosodium glutamate, the total of other amino acid salts, salt, and water,
if in liquid form, all to be declared in the order of their decreasing per-
centages. If monosodium glutamate represents a smaller proportion of the
substance than the other amino acid salts and salt (sodium chloride), it
should be declared last in the list of ingredients.
Section 6. (e) When the substances described in paragraphs (a) (2) and (3)
of this section are used as ingredients in a fabricated food, either may be
declared as "salt and hydrolyzed vegetable protein" or ("Salt and hydrolyzed
plant protein") on the label of the fabricated food product; provided that
where salt is declared as a separate ingredient of the fabricated food, the
word "salt" need not be repeated in connection with the "hydrolyzed vegetable
protein" (or "Hydrolyzed plant protein") declaration.
Section 7. (a) No product shall contain any substance which impairs its
wholesomeness or which is not approved by the Commissioner of Health.
Section 7. (b) There may be added to products, with appropriate declaration
as required by this Regulation 1, common salt, sucrose, dextrose, corn syrup,
corn syrup solids, wood smoke, a vinegar, flavorings, spices, sodium nitrate,
sodium nitrite, potassium nitrate and potassium nitrite.
Section 7. (c) DELETED.
Section 7. (d) To facilitate chopping or to dissolve the usual curing
ingredients, water or ice may be used in the preparation of luncheon meat and
meat loaf; however, the total amount of water used shall not exceed 3% of the
ingredients going into the preparation of the product and its presence shall
be.declared as required under this Regulation 1.
Section 7. (e) For the purpose of facilitating chopping and mixing and
under appropriate declaration as required under this Regulation 1, water or
ice may be used in the preparation of sausage which is not cooked, in an
amount not to exceed 3% of the total ingredients used. Sausage of the kind
-6-
-f4 .`ch is .rooked, such frankfurter., vienna and bologna, may contain not more
than lu'jv of added water or moisture.
Section 7. (f) Caustic soda, sodium carbonate (soda ash or sal soda)
trisodium phosphate, or sodium metasilicate, or a combination of these sub-
stances, or lime, or a combination of lime and sodium carbonate, and/or
a solution of hydrogen peroxide, may be used in the preparation of tripe,
provided however, that immediately following the treatment the tripe is
thoroughly washed with clear water and the added substances removed.
Sect-.on 7. (g) The use of sodium nitrite, potassium nitrite, soda nitrate,
or potassium nitrate, or combinations of nitrite and nitrate, shall not re-
sult in the presence of more than 200 parts per million of nitrite in the
finished product. Supplies of sodium nitrite and potassium nitrite and mix-
tures containing them must be kept securely under the care of a responsible
employee of the establishment. The specific nitrite content of such supplies
musk be known and clearly marked accordingly. The maximum amounts of sodium
n- c<rjte and/or potassium nitrite which may be used are as follows:
(1) 2 pounds in 100 gallons of pickle.
b,2} 1 ounce for each 100 pounds of meat in dry salt, dry cure, or box
cure.
(3) � ounce in 100 pounds of chopped meat and/or meat products, or both.
Section 7. (h) Harmless synthetic flavoring may be added to the products for
which they are approved by the Commissioner of Health when declared as required
under this Regulation 1.
• Section 7. (i) Coloring matter and dyes which are approved by the Commissioner
of Health when declared as required by this Regulation 1, may be applied to
animal and artificial casings and applied to such casings enclosed product;
Provided that there is no penetration of the coloring matter or dye into the
product. The presence of a visible ring of dyed product appearing around the
periphery of the cut surface is evidence of penetration.
The following coloring matters and dyes are acceptable:
(1) The natural coloring matters alkanet, annatto, carotene, cochineal,
green chlorophyll, saffron and tumeric.
(2) Coal tar dyes as follows, subject also to certification by the manu-
facturer and the furnishing of authoritative evidence that the dyes have been
certified under the Federal Food, Drug and Cosmetic Act for uses in connection
with foods:
Name Former Name
FD&C Blue No. 1 Brilliant Blue FCF
FDW Blue No. 2 Indigotine
FD&C Green No. 1 Guinea Green B
FD&C Green No. 2 Light Green SF Yellowish
FD&C Green No. 3 Fast Green FCF
FD&C Orange No. 1 Orange 1
• FD&C Orange No. 2 Orange SS
FD&C Red No. 1 Ponceau 3R
FD&C Red No. 2 Amaranth
FD&C Red No. 3 Erythrosine
FD&C Red No. 4 Ponceau SX
-7-
Name Former Name
FD&C Red No. 32 Oil Red XO
FD&C Yellow No. 1 Naphthol Yellow S
FD&C Yellow No. 2 Naphthol Yellow S-Potassium Salt
FD&C Yellow No, 3 Yellow AB
FD&C Yellow No. 4 Yellow OB
FD&C Yellow No. 5 Tartrazine
FD&C Yellow No. 6 Sunset Yellow FCF
(3) Mixture of two or more dyes mentioned in sub-paragraphs (1) and (2)
of this section or a mixture of one or more of the dyes with harmless inert
materials, such as common salt or sugar.
Section 7. (j) When cereal, vegetable starch, starchy vegetable flour, soya
flour, dried milk, or dried skim milk is added to sausage within the limits
prescribed under this Regulation 1, the product shall be marked with the name
of each of such added ingredients, as for example, "cereal added", "potato
flour added", "cereal and potato flour added", "soya flour added", "dried skim
mile added", "cereal and dried skim milk added", etc., as the case may be.
Sausage of the smaller varieties shall bear one or more of the markings
prescribed in this section to each chain, or two or more of such marks to
each bunch, except in cases where such smaller varieties of sausage and
products leave establishments completely enclosed in properly labeled cartons
or wrappers, having a capacity of 10 pounds or less and containing a single
kind of product.
Section 7. (k) When product is placed in casings to which artificial coloring
is applied as permitted under this Regulation 1, the article shall be legibly
and conspicuously marked by stamping or printing on the casing or securely
affixing to the article the words "artificially colored". The coloring shall
not be of a misleading or deceptive nature with respect to color, quality, or
kind of product enclosed therein, and the casing shall be marked with the
words "casing colored" prominently displayed.
Section 7. (1) When any artificial flavoring is added to product as permitted
under this Regulation 1, there shall appear on the label in prominent letters
and contiguous to the name of the product, "artificially flavored" and the
ingredient statement shall identify it as an artificial flavoring.
Section 7. (m) When a preservative is added to product as permitted under
this Regulation 1, there shall appear on the label in prominent letters and
contiguous to the name of the product a statement showing that fact and
identifying the preservative of the percentage amount.
Section 8. (a) Lard. The term "lard" is applicable only to the fat rendered
from fresh, clean, sound, fatty tissues from hogs in good health at the time of
slaught,r, with or without lard stearin or hydrogenated lard. The tissues do
not include bones, detached skin, head skin, ears, tails, organs, windpipes,
large blood vessels, scrap fat, skimmings, settlings, pressings, and the like,
and are reasonably free from muscle tissue and blood.
Section 8. (b) Leaf Lard. Lard rendered at moderately high temperatures from
the internal fat of the abdomen of the hog, excluding that adherent to the
intestine and having an iodin number not greater than 60.
Section 8. (c) Neutral Lard. Lard rendered at low temperature.
-8-
REGULATION 2: SCOPE OF INSPECTION
Section 1. Every official establishment shall be required to meet and main-
tain the minimal requirements set forth by these regulations on buildings,
equipment, facilities for inspection, sanitation, and other general
facilities required for adequate operation of the inspection service.
Section 2. All cattle, swine, sheep, and goats and all meat and products
entering an official establishment and all meat and products prepared in
whole or in part therein shall be inspected, handled, prepared, and marked
as required by these regulations.
REGULATION 3: APPLICATION FOR INSPECTION
Section 1. The proprietor or operator of each official establishment shall
make application for inspection to the Commissioner of Health, State Depart-
ment of Health, Austin, Texas.
Section 2. Every application under this section shall be made on forms
furnished by the State Department of Health. In cases of change of owner-
ship or change of location, a new application shall be made.
Section 3. (a) Applications for inspection shall be accompanied by draw-
ings in duplicate, consisting of floor plans showing principal pieces of
equipment, floor drains, principal drainage lines, hand washing basins,
and hose connections for cleaning purposes; elevations; cross and longi-
tudinal sections of various buildings showing principal equipment, heights
• of ceilings, conveyor racks, and character of floors and ceilings; and a
plot plan showing the limits of the plants premises, locations in outline of
buildings on the premises, together with roadways and railways serving the
plant properly drawn to scale. Applicants may request information from the
Commissioner of Health concerning the requirements before submitting plans.
Section 3. (b) Each application shall specify the names and addresses of
any subsidiary of the official establishment for which application is made
if the said subsidiary organization engages in any business which requires
inspection within the meaning of the Meat Inspection Law.
Section 3. (c) Notice in writing shall be given to each applicant granted
inspection, specifying the establishment to which the same applies.
Section 3. (d) The Commissioner of Health is hereby authorized to deter-
mine whether applications for inspection shall be granted or refused, and
to revoke his prior approval of any application if he determines that any
false statement was made in such application.
Section 4. If any person has applied for service for meat or other products
not eligible therefor under the provisions of these regulations, or has
failed to make proper application for service or to pay fees and charges
due for service furnished or to be furnished to him under the provisions
of these regulations, or if the service cannot be furnished to any person
• applying therefor because of lack of available inspectors or other admini-
strative reasons, the service may be denied to such person by the Commissioner
of Health until the condition justifying such denial is corrected.
-9-
�_ GUIy�TION 4e INAUGURATION OF INSPECTION AND GRANTING OF OFFICIAL NUMBERS.
Section 1. (a) To each establishment granted inspection, an official number
shall be assigned. Such 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.
Section 1. (b) Two or more official establishments under the same ownership
or control may be granted the same official number provided that a serial
letter is added in each case to identify each establishment and the products
thereof.
Section 1. (c) When inspection has been granted to a person at an estab-
lishment, it shall not be granted to any other person at the same establish-
ment.
Seed on 2. (a) Each official establishment shall be separate and distinct
from any other official establishment, from any unofficial establishment in
which any meat or product is handled, and from any other unofficial establish-
ment at the discretion of the Commissioner of Health.
S ction 2. (b) 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, tile or similar material, and the floors, walls, `
and ceilings are without openings which directly or indirectly communicates
with any part of the building used as living quarters.
Section 3. Inspection shall not be begun if an establishment is not in a
sanitary condition nor unless the establishment agrees to maintain such con-
dition and provides adequate facilities for conducting such inspection.
Section 4. When an application for inspection is granted, the Health
Commissioner or his representative shall, at or prior to the inauguration
of inspection, inform the proprietor or operator of the establishment of
the requirements of these regulations. If the establishment at the time
inspection is inaugurated, contains any product which has not theretofore
been inspected, passed, and marked in compliance with these regulations,
the identity of the same shall be maintained and it shall not be trans-
ported or offered for sale, nor otherwise dealt with as inspected and passed
under these regulations.
Section 5. The Commissioner of Health is hereby authorized to withdraw
inspection from any official establishment which fails to comply with any
provision of the Meat Inspection Law or of the regulations made pursuant
thereto.
Section 6. Inspectors and other division employees shall report to the
Commissioner of Health through proper channels all violations and failures '
under Section 5 of Regulation 4.
REGULATION 5: ASSIGNMENT OF INSPECTION EMPLOYEES
Section 1. The Commissioner of Health shall designate an inspector in
charge of the inspection at each official establishment and assign to said
inspector such assistants as may be necessary. Wherever the situation so
-10-
warrants, the Commissioner of Health m,97, at his discretion, assign more
than one official establishment to one inspector in charge.
Section 2. For the purpose of any examination or inspection necessary to
enforce any of the provisions of these regulations or any of the provisions
of the Meat Inspection Law, inspectors and their assistants shall have access
at all times, by day or night, whether the establishment is operated or not,
to every part of any official establishment to which they are assigned.
Section 3. Except as specifically authorized by the Commissioner of Health,
no inspector nor assistant shall be detailed for duty at an establishment
where any member of his family is employed by the establishment, nor shall
any inspector or other employee acting in a supervisory capacity be continued
on duty at an official establishment where any member of his family is employed
by any establishment under his jurisdiction. Employees of the Inspection
Ser,-ice are forbidden to solicit, for any person, employment at any official
establishment.
Section 4. Employees of the Inspection Service are forbidden to accept any
gainful employment of any nature from an official establishment except as may
be expressly approved by the Commissioner of Health.
Section 5. In all official establishments where ante-mortem and post-mortem
inspections are carried on, the inspector in charge shall be a veterinarian
and the responsibility for proper conduct of such ante-mortem and post-mortem
inspections shall rest with said veterinarian.
REGULATION 6: FACILITIES FOR INSPECTION
Section 1. Furnished office space, including light, heat, and janitor service,
shall be provided by official establishments, rent free, for the exclusive use
for official purposes of the inspector in charge and his assistants assigned
thereto. The space, room, or rooms set apart for this purpose shall meet with
the approval of the inspector in charge and shall be conveniently located,
properly ventilated, and provided with lockers suitable for the protection
and storage of inspection service supplies and with facilities suitable for
inspection employees to change clothing. Laundry service for inspection
service employees outer work clothing shall be provided by the official
establishment.
Section 2. Each official establishment shall inform the inspector in charge
or his assistant when work in each department has been concluded for the day
and the day and hour when work will be resumed therein. Whenever any product
is to be overhauled or otherwise handled in an official establishment during
unusual hours, the establishment shall, a reasonable time in advance, notify
the inspector in charge, or his assistant, of the day and hour when such work
shall be commenced, and such articles shall not be so handled except after
such notice has been given. No department of an official establishment shall
be operated except under the supervision of an inspector or his assistant.
All slaughtering of animals and preparation of products shall be done within
reasonable hours and with reasonable speed, the facilities of the establish-
ment being considered. No shipment of any product shall be made from any
official establishment until after due notice has been given to the inspector
in charge or his assistant.
-11-
Section 3. When one inspector is assigned to conduct the work at two or more
official establishments where few animals are slaughtered or where but small
quantities of any product is prepared, the inspector in charge may designate
the hours of the day and the days of the week during which such establishments
may be operated. The inspector in charge will make every reasonable effort to
see that such days and hours of inspection service are granted to his assigned
official establishments as will enable them to operate their businesses with a
minimum of time loss.
Section 4. The standard work week shall be 40 hours, divided as nearly as
possible, into five equal work periods of 8 hours each. Work performed in
excess of 40 hours per week shall be paid for by the establishment, to the
State Board of Health, at a rate set by the Commissioner of Health. Payment
for overtime work shall be included in the payment made for work performed
during regular working hours. The hours worked by inspectors shall be reported
weekly by the establishment on forms furnished by the State Department of
Health, and such reports of hours worked shall be signed and attested to, by
a responsible representative of the establishment and by the inspector in
charge. �r
Section 5. When required by the inspector in charge the following facilities
and conditions, and such others as may be essential to efficient conduct of
inspection and maintenance of sanitary conditions, shall be provided by each
official establishment:
(a) Satisfactory pens, equipment, and assistants for conducting ante-
mortem inspection and for separating, marking, and holding apart from passed
animals those marked "Texas suspect" and those marked "Texas condemned".
Pens, alleys, and runways shall be paved, drained, and supplied with adequate
hose connections for clean-up purposes. Sufficient light shall be provided
for the inspection.
(b) Sufficient natural light and abundant artificial light at all
places and such times of the day when natural light may not be adequate
for proper conduct of inspection. Rooms shall be kept sufficiently free of
steam and vapors for inspection to be properly made. Equipment or substances
which generate gases or odors shall not be used except as specifically per-
mitted by the inspector in charge.
(c) Racks, receptacles, or other suitable devices for retaining such
parts as the head, tongue, tail, thymus gland, and viscera, and all parts
and blood to be used in the preparation of meat food products or medical
products, until after the post-mortem examination is completed, in order
that they may be identified in case of condemnation of the carcass; equip-
ment, trucks, and receptacles for the handling of viscera of slaughtered
animals so as to prevent contact with the floor; trucks, racks, marked
receptacles, tables, or other necessary equipment for the separate and sani-
tary handling of carcasses or parts passed for cooking.
(d) Tables, benches, and other equipment on which inspection is per-
formed, of such design, material, and construction as to enable division
employees to conduct their inspection in a ready, efficient, and cleanly
manner.
(e) Watertight metal trucks or receptacles for holding and handling
-IP-
diseased carcasses and parts, so constructed as to be readily cleaned; such
trucks or receptacles to be marked in a conspicuous manner with the phrase
"Texas condemned" in letters not less than 2 inches high and, when required
by the inspector in charge, to be equipped with facilities for locking or
sealing.
(f) Adequate arrangements, including soap and cleansers, for cleansing
and disinfecting hands, for sterilizing all implements used in dressing
diseased carcasses, floors, and such other articles and places as may be
contaminated by diseased carcasses or otherwise.
(g) In establishments in which slaughtering is done, rooms, compart-
ments, or specially prepared open places, to be known as "final inspection
places", at which the final inspection of retained carcasses may be conducted.
Competent assistants for handling retained carcasses and parts shall be pro-
vided by the establishment. Final inspection places shall be adequate in
size and their rail arrangement and other equipment shall be sufficient to
prevent carcasses and parts, passed for food or cooking, from being contami-
nated by contact with condemned carcasses or parts. They shall be equipped
with hot water, lavatory, sterilizer, tables, and other equipment required
for ready, efficient, and sanitary conduct of the inspection. The floors
shall be of such construction as to facilitate the maintenance of sanitary
conditions and shall have proper drainage connections, and when the final
inspection place is part of a larger floor, it shall be separated by a curb,
railing, or otherwise.
(h) Rooms, compartments, and receptacles in which carcasses and product
may be held for further inspection shall be in such number and in such
locations as the needs of the inspection in the establishment may require.
They shall be equipped for secure locking and shall be held under locks,
the keys of which shall not leave the custody of division employees. Every
such room, compartment, or receptacle shall be marked conspicuously with
the phrase "Texas retained" in letters not less than two inches high. Rooms
or compartments for these purposes shall be secure and susceptible of being
kept clean, including a sanitary disposal of the floor liquids.
(i) Adequate facilities, including denaturing materials for the proper
disposal of condemned articles in accordance with the provisions in these
regulations. Tanks or other rendering equipment which, under the provisions
in these regulations, must be sealed, shall be properly equipped for sealing
as may be specified by the inspector in charge.
(j) Docks and receiving rooms, to be designated by the establishment,
with the approval of the inspector in charge, for the receipt and inspection
of all products as provided in Section 4, Regulation 17. .
(k) Suitable lockers in which brands bearing the inspection legend
shall be kept when not in use. All such lockers shall be equipped for locking
with locks, the keys of which shall not leave the custody of division employees.
Section 6. Inspectors shall furnish their own work clothing and implements,
such as knives, steels, flashlights, and triers, for conducting inspection
and shall cleanse their hands and implements as prescribed by Regulation 7,
Section 8, of these regulations.
-13-
REGUTATION 7: SANITATION
Section 1. Prior to the inauguration of inspection, an examination of the
establishment and premises shall be made by a division employee and the require-
ments for sanitation and the necessary facilities for inspection specified.
Section 2. Duplicate copies of drawings and specifications, complete as
contemplated in Regulation 3, Section 3, of these regulations, for remodeling
plants of official establishments and for new structures shall be submitted
to the Commissioner of Health and approval obtained for the plans in advance
of construction.
Section 3. (a) Official establishments and premises on or in which any
product is prepared or handled shall be maintained in sanitary condition,
and to this end the requirements of paragraphs (b) to (h) inclusive, of this
sec�'Aon shall be complied with.
Section 3. (b) There shall be abundant light, both natural and artificial
of good quality and well distributed, and sufficient ventilation for all
rooms and compartments to insure sanitary condition.
Section 3. (c) There shall be an efficient drainage and plumbing system for
the establishment and premises, and all drains and gutters shall be properly
installed with approved traps and vents.
Section 3. (d) (1) 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. Every establishment shall make known and, '
whenever required, shall afford opportunity for inspection of the source of
its water supply,the storage facilities, and the distribution system. Equip-
ment using potable water shall be so installed as to prevent back-siphonage
into the potable water system. Nonpotable water is permitted only in those
parts of official establishments where no edible product is handled or pre-
pared, 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. Nonpotable water is not permitted for
washing floors, areas, or equipment involved in trucking materials to and
from edible products departments, nor is it permitted in hog scalding vats,
dehairing machines, or vapor ll.nes serving edible product rendering equip-
ment, or for clean-up of shackling pens, bleeding areas, or runways within
the slaughtering department. 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 Commissioner of Health.
Section 3. (d) (2) Inspectors in charge may permit the reuse of water in
vapor lines leading from deodorizers used in the preparation of lard and simi-
lar edible product and in equipment used for the chilling of canned product
after retorting, provided the reuse is for the identical original purpose and
the following precautions are taken to protect the water that is reused:
(i) All pipe lines, reservoirs, tanks, cooling towers, and like equip-
ment employed in handling the reused water are so constructed and installed
-14-
as to facilitate their cleaning and inspection.
(ii) Complete draining and disposal of the reused water, effective
cleaning of the equipment, and renewal with fresh potable water is accomp-
lished at such intervals as may be necessary to assure an acceptable supply
of water for the purpose intended.
(iii) Effective chlorination (not less than approximately 1 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 is not to be relied upon entirely or
to be accepted in lieu of the requirements listed in subdivisions (i) and
(li) of this subparagraph.
Section 3. (d) (3) An ample supply of water at not less than 1800 F. shall
be furnished and used for the cleaning of inspection equipment and other
equipment, floors, walls, and the like, which are subject to contamination
by the dressing or handling of diseased carcasses, their viscera and parts.
Whenever necessary to determine compliance with this requirement, conveniently
located thermometers shall be installed to show the temperature of the water
at the point of use.
Section 3. (d) (4) Hot water for cleaning rooms and equipment other than
those mentioned in (3) of this paragraph shall be delivered under pressure
to sufficient convenient outlets and shall be of such temperature as to
accomplish a thorough clean-up.
Section 3. (e) The floors, walls, ceiling, 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 products shall be separate and distinct from those used for inedible
products.
Section 3. (f) 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, catchbasins, hide cellars, casing rooms, inedible tank and fertilizer
rooms, and livestock pens.
Section 3. (g) Every practicable precaution shall be taken to exclude flies,
rats, mice, and other vermin from establishments. The use of poisons for any
purpose in rooms or compartments where any unpacked product is stored or
handled is forbidden, except under such restrictions and precautions as the
Commissioner of Health may prescribe. The use of bait poisons in hide cellars,
inedible compartments, outbuildings, or similar places, or in storerooms
containing canned or tierced products is not forbidden but only those approved
by the Commissioner of Health may be used. So-called rat viruses shall not
be used in any part of an establishment or the premises thereof.
Section 3. (h) Dogs and cats shall be excluded from establishments.
Section 4. Adequate sanitary facili.ies and accommodations shall be furnished
by every official establishment. Of these, the following are specifically
required:
(a) Dressing rooms, toilet rooms, and urinals shall be sufficient in
-15-
number, ample in size, and conveniently located. The rooms shall be pro-
vided with windows to admit direct natural light and shall have adequate
facilities for artificial light. They shall be properly ventilated, and
meet all requirements as to sanitary construction and equipment. They shall
be separate from the rooms and compartments in which products are prepared,
stored, or handled. There both sexes are employed, separate facilities
shall be provided.
(b) Modern lavatory accommodations, including running hot and cold
water, soap, towels, etc. These shall be placed in or near toilet and
urinal rooms and also at such other places in the establishment as may be
essential to assure cleanliness of all persons handling product.
(c) Toilet soil lines shall be separate from house drainage lines to
a point outside the buildings and drainage from toilet bowls and urinals
shall not be discharged into a grease catchbasin.
(d) Properly located facilities for cleansing and disinfecting utensils
and hands of all persons handling any product.
Section 5. Equipment and utensils used for preparing, processing, 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. Trucks and receptacles used for inedible
materials shall be of similar construction and shall bear some conspicuous
and distinctive mark, and shall not be used for handling edible products.
Section 6. Scabbards and similar devices for the temporary retention of
knives, steels, triers, etc., by workers and others at inspected estab-
lishments 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.
Section 7. 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 product is prepared,
stored, or otherwise handled.
Section 8. (a) Operations and procedures involving the preparation, storing,
or handling of any product shall be strictly in accord with cleanly and
sanitary methods.
Section 8. (b) Rooms and compartments in which inspections are made and
those in which animals are slaughtered or any product is processed or
prepared shall be kept sufficiently free of steam and vapors to enable
division employees to make inspections and to insure cleanly operations.
The walls, ceiling, and overhead structures of rooms and compartments in
which product is prepared, handled, or stored shall be kept reasonably free
from moisture.
Section 8. (c) Butchers and others who dress or handle diseased carcasses
or parts shall, before handling or dressing other carcasses or parts, cleanse
-16-
their hands with liquid soap and hot water, and rinse them in clean water.
Implements used in dressing diseased carcasses shall be thoroughly cleansed
in boiling water, or in a prescribed disinfectant followed by rinsing in
clean water. The employees 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.
Section 8. (d) Aprons, frocks, and other outer clothing worn by persons who
handle any product shall be of material that is readily cleansed and only
clean garments shall be worn.
Section 8. (e) Such practices as spitting on whetstones; spitting on the
floor: placing skewers, tags, or knives in the mouth; inflating lungs or
casings, or testing with air from the mouth such receptacles as tierces,
kegs, casks, and the like, containing or intended as containers of any
product are prohibited. Only mechanical means may be used for testing.
Care shall be taken to prevent the contamination of products with perspi-
ration.., hair, cosmetics, medicaments and the like.
Section 9. Inspectors in charge shall require the use of such protective
coverings for product as it is distributed from official establishments as
will afford adequate protection for the product against dust, dirt, insects,
and the like, considering the means intended to be employed in transporting
the product from the establishment.
Section 10. (a) When necessary to avoid contamination of product with wood
splinters and the like, slack barrels and similar containers, and vehicles
and cars shall be lined with suitable material of good quality before packing.
Section 10. (b) Slack barrels and similar containers and vehicles and cars
in which any product is transported shall be kept in a clean and sanitary
condition.
Section 10. (c) Paper used for covering or lining slack barrels and similar
containers and vehicles and cars shall be of a kind which does not tear
during use but remains intact when moistened by the product and does not
disintegrate.
Section 11. 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 will 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.
Section 12. (a) Second-hand tubs, barrels, and boxes intended for use as
containers of any product shall be inspected when received at the establish-
ment 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.
Section 12. (b) Interiors of tank cars about to be used for the transportation
of any product shall be carefully inspected for cleanliness even though the
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last previous content was edible. Lye and soda solutions used in cleaning
must be thoroughly removed by rinsing with clean water. In their examinations
division employees shall enter the tank with a light and examine all parts of
the interior.
Section 13. All operating and storage rooms and departments of official
establishments used for inedible materials shall be maintained in acceptably
clean condition. The outer premises of every official establishment, em-
bracing docks and areas where cars and vehicles are loaded, and the driveways,
approaches, yards, pens, and alleys, shall be properly paved and drained and
kept in clean and orderly condition.. All catchbasins on the premises shall
be of such construction and location and shall be given such attention as
-;ill insure their being kept in acceptable condition as regards odors and
cleanliness. Catchbasins shall not be located in departments where product
is prepared, handled, or stored. The accumulation on the premises of estab-
lishments of any material in which flies may breed, such as hog hair, bones,
,,)-ivac`z contents, or manure, is forbidden. No nuisance shall be allowed in
any establishment or on its premises.
Section 14. No establishment shall employ, in any department where any
product is handled or prepared, any person affected with tuberculosis or
other communicable disease in a transmissible stage.
Section 15. When, in the opinion of a division employee, any equipment,
utensil, room, or compartment at an official establishment is unclean or
its use would be in violation of any of the regulations in these rules, he
will attach a "Texas Rejected" tag thereto. No equipment, utensil, room,
or compartment so tagged shall again be used until made acceptable. Such
tag so placed shall not be removed by anyone other than an inspector or
assistant.
Section 16. Any provisions of these regulations relating to any structural
unit in the existing plant of any applicant for inspection, may be set aside
by the Commissioner of Health or his authorized representative, provided
that such structural unit can be made to provide reasonable and acceptable
sanitary operating conditions. All new plant structures, whether additions
to existing facilities or entirely new units, shall be built in strict
accordance with these regulations.
REGULATION 8: ANTE-MORTEM INSPECTIONS
Section 1. (a) An ante-mortem examination and inspection shall be made of
all cattle, sheep, swine, and goats about to be slaughtered in an official
establishment before their slaughter shall be allowed. Such inspection shall
be made on the day of slaughter.
Section 1. (b) Such ante-mortem inspection shall be made in pens on the
premises of the establishment in which the animals are about to be slaughtered.
When the holding pens of an official establishment are located in a public
stock yard and are reserved for the exclusive use of the establishment, such
pens shall be regarded as part of the premises of that establishment and the
establishment shall be responsible therein for all requirements of these
regulations.
Section 1. (c) Every animal required to be marked as a suspect on ante-
mortem inspection in the pens of an official establishment shall be set apart,
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and, except as hereinafter provided, shall be slaughtered separately from
other animals at that establishment unless disposed of as otherwise provided
in this part.
Section 2. (a) Any animal which, on ante-mortem inspection, does not plainly
show, but is suspected of being affected with, any disease or condition that,
under these regulations, may cause condemnation of the carcass on post-mortem
inspection, and any animal which shows, on ante-mortem inspection, any disease
or condition that, under these regulations, would cause condemnation of only
part of the carcass on post-mortem inspection, shall be so marked as to re-
tain its identity as a suspect until final post-mortem inspection, when the
carcass shall be marked and disposed of as provided elsewhere in these regu-
lations, or until disposed of as otherwise provided for in this part.
Section 2. (b) All animals required by these regulations to be treated as
suspects, or to be marked as suspects, or to be marked so as to retain their
identity as suspects, shall be marked by or under the supervision of an
inspector or assistant "Texas Suspect", or with other distinctive mark or
marks to indicate that they are suspects as the inspector in charge may
adopt, such as provided under Regulation 8, Section 11. No such mark shall
be removed except by the inspector or assistant.
Section 2. (c) Each animal marked "Texas suspect" on antemortem inspection,
and animals treated as suspects such as provided under Regulation 8, Section 11,
when presented for slaughter shall be accompanied with a suitable form on which
shall be recorded the suspect tag number and any other identifying tag numbers
present and a brief description of the animal and of the disease or condition
for which the animal was classed as a suspect, including its temperature when
the temperature of such animal might have a bearing on the disposition of the
carcasses on post-mortem inspection.
Section 2. (d) Any swine having a temperature of 106OF or higher and any
cattle, sheep, or goats having a temperature of 1050F or higher shall be marked
"Texas condemned". In case of doubt as to the cause of the high temperature,
or when for other reasons such action appears warranted, any such animals may
be held for a reasonable time, under the supervision of an inspector or assis-
tant, for further observation and taking of temperature before final disposi-
tion of such animal is determined.
Section 2. (e) When any animal tagged "Texas suspect" is released for any
purpose or reason, as provided in this part, the tag shall be removed by an
inspector or assistant and his action reported to the inspector in charge.
Section 3. (a) All animals plainly showing on ante-mortem inspection any
disease or condition that, under these regulations, would cause condemnation
of their carcasses on post-mortem inspection shall be marked "Texas condemned"
and disposed of in accordance with Regulation 8, Section 16.
Section 3. (b) Animals received for slaughter and found in a dying condition
on premises of an official establishment shall be marked "Texas condemned" and
disposed of in accordance with Regulation 8, Section 16.
Section 3. (c) Any animal found in a comatose or semicomatose condition or
affected with any condition not otherwise covered in this part which would
not warrant release of the animal for slaughter for food shall be marked "Texas
condemned" and disposed of in accordance with Regulation 8, Section 16 except
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that such animal may be set apart and held for further observation or treat-
ment under division or other responsible official supervision.
Section 4. Cripples and downers. All seriously crippled animals and animals
commonly termed "downers" if not marked "Texas condemned", as required else-
where in this part, shall be marked and treated as suspects in accordance with
Regulation 8, Section 2.
Section 5. Animals which are offered for ante-mortem inspection under this
part, and which are regarded as immature, shall be marked "Texas suspect",
and, if slaughtered, the disposition of their carcasses shall be determined
by the post-mortem findings in connection with the ante-mortem conditions.
If not slaughtered as suspects, such animals shall be held under division or
other responsible official supervision, and after sufficient development may
be released for slaughter, or may be released for any other purpose, provided
they have not been exposed to any infectious or contagious disease.
Section 6. (a) All animals showing on ante-mortem inspection symptoms of
anaplasmosis, leptospirosis, listerellosis, parturient paresis, rabies, rail-
road sickness, or tetanus shall be marked "Texas condemned" and disposed of
in accordance with Regulation 8, Section 16, except that cattle showing symp-
toms of anaplasmosis, leptospirosis, listerellosis, parturient paresis, or
railroad sickness may be set apart and held for treatment under division or
other responsible official supervision. If, at the expiration of the treat-
ment period, animals upon examination are found to be free from disease, they
may be released for any purpose in accordance with Regulation 8, Section 16,
except that when released for slaughter at the official establishment, animals
which have been previously affected with listerellosis shall be marked "Texas
suspect".
Section 6. (b) Animals which have reacted to a test for leptospirosis, but
which show no symptoms of the disease, shall be marked "Texas suspect".
Section 7. (a) All hogs plainly showing on ante-mortem inspection that they
are affected with hog cholera shall be marked "Texas condemned" and disposed
of in accordance with Regulation 8, Section 16.
Section 7. (b) If a hog has a temperature of 1069F or higher, and is of a
lot in which there are symptoms of hog cholera, in case of doubt as to the
cause of the high temperature, after being marked for identification, it may
be held for a reasonable time, under the supervision of an inspector or assis-
tant for further observation and taking of temperature. Any hog so held shall
be reinspected on the day it is slaughtered. If, upon such reinspection, or
when not held for further observation and taking of temperature, then on the
original inspection, the hog has a temperature of 106OF or higher, it shall be
condemned and disposed of in accordance with Regulation 8, Section 16.
Section 7. (c) All hogs, even though not themselves marked as suspects, which
are of lots one or more of which have been condemned or marked as suspects for
hog cholera, shall, so far as possible, be slaughtered separately and apart
from all other animals passed on ante-mortem inspection.
Section 7. (d) A hog suspected of being affected with hog cholera may be set
apart and held for treatment under division or other responsible official super-
vision. If at the expiration of the treatment period the animal, upon examina-
tion is found to be free from disease, it may be released for any purpose, in-
cluding slaughter.
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Section 7. (e) Swine shall be condemned on ante-mortem inspection if offered
for slaughter within 28 days after injection with hog-cholera virus.
Section 7. (f) Swine offered for slaughter after 28 days following injection
with hog-cholera virus shall be given ante-mortem inspection in conformity with
these regulations without reference to the injected virus.
Section 8. (a) Any animal found on ante-mortem inspection to be affected with
epithelioma of the eye and of the orbital region in which the eye has been des-
troyed or obscured by neoplastic tissue and which shows extensive infection,
suppuration, and necrosis, usually accompanied with foul odor, or any animal
affected with epithelioma of the eye or of the orbital region which, regardless
of extent, is accompanied with cachexia shall be marked "Texas condemned" and
disposed of in accordance with Regulation 8, Section 16.
Section 8. (b) Any animal found .on ante-mortem inspection to be affected
with epithelioma of the eye or of the orbital region to a lesser extent than
in (a) shall be marked "Texas suspect" and disposed of as provided in these
rules.
Section 9. (a) Any animal found on ante-mortem inspection to be affected with
anthrax shall be marked "Texas condemned" and disposed of in accordance with
Regulation 8, Section 16.
Section 9. (b) No animal of a lot in which anthrax is found on ante-mortem
inspection shall be presented for post-mortem inspection until it has been
determined by a careful ante-mortem inspection that no infected animal remains
in the lot. Apparently healthy animals other than hogs shall be held as pro-
vided for in paragraph (c) of this section. If desired, all apparently healthy
animals of the lot may be segregated and held for treatment by a competent
veterinarian under division or other responsible official supervision. No
anthrax vaccine (live organisms) shall be used on the premises of an official
establishment.
Section 9. (c) Apparently healthy animals of a lot of cattle, calves, sheep,
or goats in which anthrax,:=_s detected, and animals which have been treated with
anthrax biologicals which do not contain living anthrax organisms, shall not
be presented for post-mortem inspection in less than 21 days following the last
treatment or the last death. Treatment with anthrax vaccine (live organisms)
must be elsewhere than on the official premises and subject to the conditions
stated in paragraph (d) of this section.
Section 9. (d) Animals which have been injected with anthrax vaccines (live
organisms) within six weeks, and those bearing evidence of reaction to such
treatment, such as inflammation, tumefaction, or edema at the site of the in-
jection, shall be condemned on ante-mortem inspection, or such animals may be
held under division or other responsible official supervision until the expira-
tion of the six-week period and the disappearance of any reaction to the treat-
ment.
Section 9. (e) When anima s are found on ante-mortem inspection to be affec-
ted with anthrax, the cleaning and disinfection of exposed livestock pens and
driveways of the official establishment shall consist of promptly and thoroughly
removing and burning all straw, litter, and manure. This should be followed
immediately by a thorough disinfection of the exposed premises by soaking the
ground, fences, gates, and all exposed material with a 5-percent solution of
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sodium hydroxide or commercial lye prepared as outlined in Regulation 9,
Section 9 (e) (1) of these regulations, or other disinfectant approved
by the Commissioner of Health specifically for this purpose.
Section 10. (a) All cattle found on ante-mortem inspection to be affected
with anasarca in advanced stages and characterized by an extensive and gen-
eralized edema shall be marked "Texas Condemned" and disposed of in accordance
with Regulation 9, Section 16.
Section 10. (b) Cattle found on ante-mortem inspection to be affected with
anasarca to a lesser extent than in paragraph (a) of this section shall be
marked "Texas Suspect" and disposed of as provided elsewhere in these regu-
lations.
Section 10. (c) An animal suspected of being affected with anasarca may be
set apart and held for treatment under division or other responsible official
supervision. If at the expiration of the treatment period the animal upon
examination is found to be free from disease, it may be released for any pur-
pose.
Section 11. Animals which are known to have reacted to the tuberculin test
shall be slaughtered in a plant where federal inspection is maintained.
Section 12. (a) All hogs plainly showing on ante-mortem inspection that
they are affected with acute swine erysipelas shall be marked "Texas Con-
demned" and disposed of in accordance with Regulation 9, Section 16.
Section 12. (b) All hogs suspected on ante-mortem inspection of being
affected with swine erysipelas shall be marked and treated as suspects and
disposed of in accordance with these regulations.
Section 12. (c) A hog suspected of being affected with swine erysipelas
may be set apart and held under division or other responsible official super-
vision for treatment. If at the expiration of the treatment period the animal
upon examination is found to be free from disease, it may be released for any
purpose.
Section 13. The slaughter of an animal which has been marked as a suspect on
account of advanced pregnancy or on account of having recently given birth to
young, and which has not been exposed to any infectious or contagious disease,
is not required. Such animal, together with its young, may be released for
breeding or dairy purposes, and when released shall be removed promptly from
the stockyards or premises of the establishment where inspected. Such animals
may be held a-:: the establishment for a period of not less than 10 days. At
the completion of this holding period if the animals appear normal and have
not been exposed to contagious or infectious disease, they may be released
for slaughter or for any other purpose.
Section 14. Vaccine animals with unhealed lesions of vaccinia, accompanied
with fever, which have not been exposed to any other infectious or contagious
disease, are no, required to be slaughtered and may be released for removal
from the premises.
Section 15. In all cases of emergency slaughter, except as provided in Regu-
lation 10, Section 29, of these regulations, the animals shall be inspected
immediately before slaughter, whether theretofore inspected or not. When the
necessity for emergency slaughter exists, the establishment shall notify the
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inspector in charge or his assistant so that such inspection may be made.
Section 16. Except as otherwise provided in this part, animals marked "Texas
Condemned" shall be killed by the official establishment, if not already
dead. Such animals shall not be taken into an establishment to be slaughtered
or dressed; nor shall they be conveyed into any department of the establish-
ment used for edible products; but they shall be disposed of and tanked in
the manner provided for condemned carcasses in Regulation 13 of these regu-
lations. The "Texas Condemned" tag shall not be removed from, but shall
remain on the carcass until it goes into the tank, at which time the tag may
be removed by an inspector or assistant only. The number of such tag shall
be reported to the inspector who supervised the tanking of the carcass. Any
animal condemned on account of hog cholera, swine erysipelas, vesicular exan-
thema, vesicular stomatitis, railroad sickness, parturient paresis, anasarca,
anaplasmosis, leptospirosis, listerellosis, or inflammatory condition including
pnewr,onia, enteritis, and peritonitis, may be set apart and held for treatment
under division or other responsible official supervision. The "Texas Condemned"
.ag will be removed by an inspector or assistant either when the animal is
released to a responsible official for treatment, or following treatment under
division supervision if the animal is found to be free from disease. When an
animal under the provisions of these regulations is to be released for a pur-
pose other than slaughter, the official establishment or the owner of the
animal shall first obtain permission for the movement of such animal from the
local State or Federal livestock sanitary official having jurisdiction.
Section 17. Goats which have reacted to a test for brucellosis shall not be
slaughtered in an official establishment.
Section 18. (a) Immediate notification shall be given to the local State
and Federal livestock sanitary officials having jurisdiction when an animal
is found to be affected with a vesicular disease.
Section 18. (b) No animal under quarantine by State or Federal livestock
sanitary officials on account of a vesicular disease will be given ante-mortem
inspection.
Section 18. (c) If no quarantine is invoked, or if a quarantine is invoked
and later lifted, ante-mortem inspection shall be as follows:
(1) Any animal affected with vesicular exanthema or vesicular stoma-
titis in the acute stages, as evidenced by acute and active lesions or an
elevated temperature, shall be marked "Texas Condemned" and disposed of in
accordance with Regulation 8, Section 16.
(2) Any animal affected with vesicular exanthema, or vesicular stoma-
titis, but which has recovered to the extent that the lesions are in process
of healing, the temperature is within normal range,, and the animal shows a
return to normal appetite and activity, shall be marked "Texas Suspect" and
disposed of in accordance with Regulation 8, Section 2, except that if
desired, such animal may be set apart and held under division or other
responsible official supervision for treatment. If the animal is set aside
for treatment, the "Texas Suspect" tag will be removed by an inspector or
assistant, either when the animal is released for treatment to a responsible
official, or following treatment while under the custody of an inspector or
assistant if the animal is found to be free from disease. Such animal,
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gr
found to be free from disease, may be released for slaughter or for
purposes other than slaughter; provided, that in the latter instance,
the official establishment or the owner of the animal shall first obtain
permission from the local State or Federal livestock sanitary official
having jurisdiction of the movement of such animal.
REGULATION 9: POST-MORTEM INSPECTION
Section 1. A careful post-mortem examination and inspection shall be made
of the carcasses and parts thereof of all cattle, sheep, swine, and goats
slaughtered at official establishments. Such inspection and examination
shall be made at the time of slaughter, except in cases of emergencies
provided for in Pegulation 10, Section 29, of these regulations.
Section 2. The head, tongue, tail, thymus gland, and all viscera, and
all parts and blood to be used in the preparation of meat food products
or medical products. shall be held in such manner as to preserve their
identity until after post-mortem examination has been completed, in order
that they may be i6entif ied in case the carcass is condemned, passed for
cooking or held for refrigeration.
Section 3. Each carcass, including all detached parts and organs thereof,
in which any lesion or other condition is found that might render the meat
or any part or organ unfit for food purposes, and which for that reason
would require a subsequent inspection, shall be retained by the inspector
or assistant at the time of inspection. The identity of every such retained
carcass, detached part, and organ thereof shall be maintained until the
final inspection has been completed. Retained carcasses shall not be washed
or trimmed unless authorized by the inspector.
Section 4. Such devices and methods as may be approved by the Commissioner
of Health may be used for the temporary identification of retained carcasses,
parts, or organs. In all eases the identification shall be further estab-
lished by affixing "Te.:�?s Retained" tags as soon as practicable and before
final inspection. These fags shall not by removed except by an inspector
or assistant.
Section 5. Each careers, or part which is found on final inspection to be
unsound, unhealthful, unwholesome, or otherwise unfit for human food shall
be conspicuously marked on tb.e surface tissues thereof by an inspector or
assistant at the time of inspection "Texas Inspected and Condemned". Con-
demned detached parts and organs of such character that they cannot be so
marked shall be placed immediately in trucks or receptacles which shall be
kept plainly marked "Texas Inspected and Condemned" in letters not less
than 2 inches high. All condemned carcasses, parts, and organs shall remain
in the custody of an inspector or assistant and shall be tanked as required
in the provisions of these regulations at or before the close of the day on
which they are condemned.
Section 6. Carcasses and parts passed for cooking shall be marked conspic-
uously on the surface tissues thereof by an inspector or assistant at^tfi6 time
of inspection, "Texas Passed for Cooking" . All such carcasses and parts
shall be cooked in accordance with Regulation 14 of these regulations, and
until so cooked shall remain in the custody of an inspector or assistant.
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Section:. 7. (a) In 11 cases whe-e carcasses showing localized lesions
are passed for food. or for cooking, the diseased parts shall be removed
before the "Texas Retained" tag is taken from the carcass, and such parts
shall be condemned.
Section 7. (b) Spermatic cords shall be removed from hog carcasses, and
pizzles from all carcasses.
Section 8. Carcasses and parts found to be sound, healthful, wholesome,
and fit for human food shall be passed and marked as elsewhere provided
in these regulations.
Section 9. (a) Carcasses found before evisceration to be affected with
anthrax shall not be eviscerated but shall be retained, condemned, and
immediately tanked or otherwise disposed of as provided in Regulation 13
of these regulations.
Section 9. (b) All carcasses and all parts, including hides, hoofs, horns,
Lair, viscera and contents, blood and fat, found to be affected with anthrax
shall be condemned and immediately disposed of as provided in Regulation 13
of these regulations, except that the blood may be handled through the usual
blood cooking and drying equipment.
Section 9. (c) The part of any carcass contaminated with anthrax-infected
material through contact with soiled instruments or otherwise shall be immed-
iately condemned and disposed of as provided in Regulation 13 of these
regulations.
Section 9. (d) The scalding vat water through which hog carcasses affected
with anthrax have passed shall be immediately drained into the sewer and
all parts of the scalding vat shall be cleaned and disinfected as provided
in paragraph (e) of this section.
Section 9. (e) (1) That portion of the slaughtering department (bleeding
area, scalding vat, gambrelling bench, floors, walls, posts, platforms,
saws, cleavers, knives, hooks, and the like), as well as employees' boots
and aprons contaminated through contact with anthrax-infected material,
shall, except as provided in subparagraph (2) of this paragraph be cleaned
immediately and disinfected with one of the following disinfectants or other
disinfectant approved specifically for this purpose by the Commissioner of
Health:
(i) A 5 percent solution of sodium hydroxide or commercial lye con-
taining at least 94 percent of sodium hydroxide. The solution should be
prepared freshly immediately before use by dissolving 22 pounds of sodium
hydroxide or lye in 52 gallons of hot water and should be applied as near
scalding hot as possible to be most effective. (owing to the extreme caustic
nature of sodium hydroxide solution, precautionary measures such as wearing
of rubber gloves and boots to protect the hands and feet, and goggles to
protect the eyes, should be taken by those engaged on the disinfection job.
It is also advisable to have an acid solution, such as vinegar, in readiness
in case any of the sodium hydroxide solution should come in contact with any
part of the body) .
(ii) A solution of sodium hypochlorite containing approximately one-
half of one percent (5,000 parts per million) of available chlorine. The
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solution should be freshly prepared.
(iii) When a disinfectant solution has been applied to equipment
which will afterwards contact meat, the equipment shall be rinsed with
clean water before again being used.
Section 9. (e) (2) In case anthrax infection is found in the hog
slaughtering department, an immediate preliminary disinfection shall
extend from the head-dropper's station to the point where the disease
is detected and the affected carcass shall be cut down and removed from
the room. Upon completion of the slaughtering of the lot of hogs of which
the anthrax-infected animals are a part, slaughtering operations shall
cease, and a thorough cleanup and disinfection shall be made, as provided
in subparagraph (1) of this paragraph. If the slaughter of the lot has not
been completed by the close of the day, the cleanup and disinfection shall
not be deferred beyond the close of the day on which anthrax was detected.
Section 9. (e) (3) The first and indispensable precautionary step for
persons imrho have handled anthrax material is thorough cleansing of the
hands and arms with liquid soap and running hot water. It is important
that this step be taken immediately after exposure, before vegetative
anthrax organisms have had time to form spores. In the cleansing, a brush
or other appropriate appliance should be used to insure the removal of all
contaminating material from under and about the fingernails. This process
of cleansing is most effective when performed in repeated cycles of lather-
ing and rinsing, rather than in spending the same amount of time in scrubbing
with a single lathering. After the hands have been cleansed thoroughly
and rinsed free of soap, they may, if desired, be immersed for about one
minute in a 1:1,000 solution of bichloride of mercury, followed by thorough
rinsing in clean running water. Supplies of bichloride of mercury for the
purpose must be held in the custody of the inspector in charge. As a pre-
cautionary measure, all persons exposed to anthrax infection should report
promptly any suspicious condition (sore or carbuncle) or symptom to a
physician, in order that anti-anthrax serum or other treatment may be
administered as indicated.
Section 10. When a carcass is to be dressed with the skin or hide left
on, the skin or hide shall be thoroughly washed and cleaned before any
incision is made for the purpose of removing any part thereof or evisce-
ration, except that where calves are slaughtered by the kosher method, the
heads shall be removed from the carcasses before washing of the carcasses.
The skin shall be removed at the time of post-mortem inspection from any
calf carcass infested with the larvae of the "ox-warble" fly (Hypoderma
lineata and Hypoderma bovis) .
Section 11. All hair, scurf, and dirt, including all hoofs and claws,
shall be removed from hog carcasses, and the carcasses thoroughly washed
and cleaned before any incision is made for inspection or evisceration.
Section 12. The sternum of each carcass shall be split and the abdominal
and thoracic viscera removed at the time of slaughter in order to allow
proper inspection.
Section 13. Carcasses or parts of carcasses shall not be inflated with air.
Transferring the caul or other fat from a fat to a lean carcass is prohibited.
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Section 14. When only a portion of a carcass is to be condemned on account
of slight bruises, either the bruised portion shall be removed immediately
and disposed of in accordance with Regulation 13 of these regulations, or
the carcass shall be promptly placed in a retaining room and kept until
chilled and the bruised portion then removed and disposed of as provided
above.
Section 15. The skins from swine condemned for tuberculosis or any disease
communicable to man or other animal may be removed from the establishment,
except as provided in Regulation 9, Section 9, for tanning or other indus-
trial use; but they shall be removed for these uses only after they have been
disinfected as follows: Each skin shall be immersed for not less than 5
minutes in a 5-percent solution of liquor cresolis compositus, or a 5-percent
solution of carbolic acid, or shall be otherwise treated as prescribed by the
Commissioner of Health. The process of skinning and disinfecting shall be
conducted in a specially prepared place and approved by the inspector in
charge, and under the supervision of an inspector or assistant.
erection 16. Carcasses of hyperimmune swine which have been given the final
bleeding at a serum plant shall be further processed only at plants where
Federal inspection is maintained.
Section 17. (a) All cat-,;le, calf, and sheep lungs intended for food pur-
poses shall be inspected to determine whether foreign matter is present in
the air passages. The main bronchi and branches shall be slit by employees
of the establishment as required by the inspector, and, if ingesta or other
objectionable foreign matter has entered these passages, the lungs shall be
condemned.
Section 17. (b) Hog lungs shall not be saved as edible product.
Section 18. Mammary glands of food animals shall not be saved as edible,
excepting the non-lactating mammary glands of swine. Lactating mammary
glands of swine shall be trimmed from the carcass in such manner as not to
open any milk duct or sinus.
REGULATION 10: DISPOSAL OF DISEASED CARCASSES AND PARTS
Section 1. (a) The carcasses or parts of carcasses of all animals
slaughtered at an official establishment and found at the time of slaughter
or at any subsequent inspection to be affected with any of the diseases or
conditions named in this part shall be disposed of according to the section
pertaining to the disease or condition. Owing to the fact that it is
impracticable to formulate rules covering every case and to designate at
just what stage a process becomes loathsome or a disease noxious, the
decision as to the disposal of all carcasses, parts, or organs not specifi-
cally covered in these regulations shall be left to the inspector in charge.
Section 1. (b) In cases of doubt as to a condition, a disease, or the
cause of a condition, or to confirm a diagnosis, representative specimens
of the affected tissues properly prepared and packaged should be sent to
Bureau of Laboratories, State Department of Health, for examination.
Section 2. The following principles are declared for guidance in passing
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on carcasses affected Trwth tuberculosis:
(a) No meat should be passed for food if it contains tubercle
bacilli, or if there is a reasonable possibility that it may contain
tubercle bacilli, or if it is impregnated with toxic substance of tuber-
culosis or associated septic infections.
(b) Meat should not be destroyed if the lesions are localized and
not numerous, if there is no evidence of distribution of tubercle bacilli
through the blood or by other means to the muscles or to parts that may
be eaten with the muscles, and if the animal is well nourished and in
good condition, since in this case there is no proof, or even reason to
suspect, that the flesh is unwholesome.
(c) Evidences of generalized tuberculosis are to be sought in such
distribution and number of tuberculous lesions as can be explained only
upon the supposition of the entrance of tubercle bacilli in considerable
number into the systemic circulation. Significant of such generalization
is the presence of numerous uniformly distributed tubercles throughout
both lungs, also tubercles in the spleen, kidneys, bones, joints, and
sexual glands and in the lymph glands connected with these organs and
parts, or in the splenic, renal, prescapular, popliteal and inguinal
glands, when several of these organs and parts are coincidentally affected.
(d) Localized tuberculosis is tuberculosis limited to a single or
several parts or organs of the body without evidence of recent invasion of
numerous bacilli into the systemic circulation.
Section 3. The carcasses of animals affected with tuberculosis shall be
disposed of as follows:
(a) The entire carcass shall be condemned if any of the following
conditions occur:
(1) When it was observed before the animal was killed that
it was suffering with fever.
(2) When there is a tuberculous or other cachexia.
(3) When the lesions of tuberculosis are generalized, as
shown by their presence not only at the usual seats of
primary infection but also in parts of the carcass or
in the organs that may be reached by the bacilli of
tuberculosis only when they are carried in the systemic
circulation. Tuberculosis lesions in any two of the
following mentioned organs are to be accepted as evidence
of generalization when they occur in addition to local
tuberculous lesions in the digestive or respiratory
tracts, including the lymph glands connected therewith:
spleen, kidney, uterus, udder, ovary, testicle, adrenal
gland, and brain or spinal cord or their membranes.
Numerous tubercles uniformly distributed throughout both
lungs also afford evidence of generalization.
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(4) When the lesions of tuberculosis are found in the
muscles or intermuscular tissue or bones or joints,
or in the body lymph glands as a result of draining
the muscles, bones, or joints.
(5) When the lesions are extensive in one or both body
cavities.
(6) When the lesions are multiple, acute, and actively
progressive. (Evidence of active progress consists
of signs of acute inflammation about the lesions,
or liquefaction necrosis, or the presence of young
tubercles.)
(b) An organ or a part of a carcass shall be condemned under any
part of the following conditions:
(1) When it contains lesions of tuberculosis.
(2) When the lesion is localized but immediately adjacent
to the flesh as in the case of tuberculosis of the
parietal pleura or peritoneum. In this case, not only
the membrane or part affected but also the adjacent
thoracic or abdominal wall is to be condemned.
(3) When it has been contaminated by tuberculous material
through contact with the floor or a soiled knife or
otherwise.
(4) Heads showing lesions of tuberculosis shall be con-
demned, except that when a head is from a carcass passed
for food or for cooking and the lesions are slight, or
calcified, or encapsulated, and are confined to lymph
glands in which not more than two glands are involved,
the head may be passed for cooking after the diseased
tissues have been removed and condemned.
(5) An organ shall be condemned when the corresponding lymph
gland is tuberculous.
(6) Intestines and mesenteries showing lesions of tubercu-
losis shall be condemned, except that when the lesions
are slight and confined to the lymph glands and the
carcass is passed without restriction, the intestines
may be passed for use as casings and the fat passed for
rendering after the corresponding lymph glands have been
removed and condemned; Provided, that the fat and intes-
tines have not been contaminated with tuberculous material.
(c) Carcasses showing lesions of tuberculosis should be passed for
food when the lesions are slight, localized, and calcified or encapsulated,
or are limited to a single or several parts or organs of the body (except
as noted in paragraph (a) of this section), and t-e re is no evidence of
recent invasion of tubercle bacilli into the systemic circulation. Under
this paragraph, carcasses showing such lesions as the following examples
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may be passed, after the parts containing the lesions are removed and
condemned in accordance with paragraph (b) of this section:
(1) In the cervical lymph glands and two groups of visceral lymph
glands in a single body cavity, such as the cervical, bronchial,
and mediastinal glands, or the cervical, hepatic, and mesenteric
glands.
(2) In the cervical lymph glands and one group of visceral lymph
glands and one organ in a single body cavity, such as the cervi-
cal and bronchial glands and lungs, or the cervical and hepatic
glands and the liver.
(3) In two groups of visceral lymph glands and one organ in a single
body cavity, such as the bronchial and mediastinal glands and
the lungs, or the hepatic and mesenteric glands and the liver.
(4) In two groups of visceral lymph glands in the thoracic cavity
and one group in the abdominal cavity, or in one group of
visceral lymph glands in the thoracic cavity and two groups in
the abdominal cavity, such as the bronchial, mediastinal, and
hepatic glands, or the bronchial, hepatic, and mesent.ekdc;;'glands.
(5) In the cervical lymph glands and one group of visceral lymph
glands in each body cavity, such as the cervical, bronchial, and
hepatic glands.
(6) In the cervical lymph glands and one group of visceral lymph
glands in each body cavity, together with the liver when the
latter contains but few localized foci. In this class of car-
casses, which will be chiefly those of hogs, the lesions of the
liver are considered to be primary, as the disease is practically
always of alimentary origin.
(d) carcasses which reveal lesions more severe or more numerous than
those described for carcasses to be passed (paragraph (c) of this section),
but not so severe nor so numerous as the lesions described for carcasses to
be condemned (paragraph (a) of this section), may be rendered into lard,
rendered pork fat or tallow, or otherwise cooked in accordance with Regulation
14 of these regulations, if the distribution of the lesions is such that all
parts containing tuberculous lesions can be removed.
Section 4. (a) The carcasses of all hogs affected with acute hog cholera
shall be condemned.
Section 4. (b) Inconclusive but suspicious symptoms of hog cholera observed
during the ante-mortem inspection shall be duly considered in connection with
post-mortem findings and when the carcass of such "suspect" shows lesions in
the kidneys and the lymph glands which resemble lesions of hog cholera, they
shall be regarded as those of hog cholera and the carcass shall be condemned.
Section 4. (c) Inasmuch as lesions resembling lesions of hog cholera occur
in the kidneys and lymph glands of hogs not affected with hog cholera, car-
casses of hogs in the kidneys or lymph glands of which appear any lesions
resembling lesions of hog cholera shall be carefully further inspected for
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corroborative lesions. If on such further inspection, the carcass shows
such lesions in the kidneys or in the lymph glands or in both, accompanied
by characteristic lesions in some organ or tissue, then all lesions shall be
regarded as those of hog cholera and the carcass shall be condemned.
Section 5. Carcasses of swine, if presented for inspection 28 days following
injection with hog cholera virus shall be given post-mortem inspection in
conformity with this part without reference to the injected virus.
Section 6. Carcasses affected with swine erysipelas which is acute or genera-
lized or which show systemic change, shall be condemned.
Section 7. Carcasses of hogs affected with diamond-skin disease when localized
and not associated with systemic change may be passed for food after removal
and condemnation of the affected parts: Provided, such carcasses are other-
wise in good condition.
Section 8. (a) Carcasses affected with arthritis or polarthritis when loca-
lized and not associated with systemic change may be passed for food after re-
moval and condemnation of all affected parts: Provided, the carcasses are
otherwise in good condition. Affected joints with corresponding lymph glands
shall be removed and condemned. In order to avoid contamination of the meat
which is passed, a joint capsule shall not be opened until after the affected
joint is removed.
Section 8. , (b) Carcasses affected with arthritis or polarthritis characterized
by the presence of periarticular abscesses which may or may not be connected
with similar supporative foci within the epiphyses of the bones shall be con-
demned in cases manifesting suppurative lesions in more than one joint. Other-
wise the condemnations shall be restricted to the affected parts if such car-
casses are otherwise in good condition.
Section 9. (a) Carcasses of cattle found on post-mortem inspection to be
affected with anascara in advanced stages and characterized by an extensive
or well marked generalized edema shall be condemned.
Section 9. (b) Carcasses of cattle, including their detached parts and organs,
found on post-mortem inspection to be affected with anasarca to a lesser extent
than in paragraph (a) of this section may be passed for food after removal and
condemnation of the affected tissues, provided the lesion is localized.
Section 10. (a) The definition of generalization as outlined for tuberculosis
in Regulation 10, Section 3 (a) shall apply for actinomycosis and aetinobacillo-
sis, and carcasses of animals so affected shall be condemned.
Section 10. (b) Carcasses of animals in a well-nourished condition showing
uncomplicated localized lesions of actinomycosis or actinobaeillosis may be
passed after the infected organs or parts have been removed and condemned,
except as provided in paragraphs (c) and (d) of this section.
Section 10. (c) Heads affected with actinomycosis or actinobacillosis,
including the tongue, shall be condemned, except that when the disease of
the jaw is slight, strictly localized, and without suppuration, f istulous
tracts, or lymph gland involvement, the tongue, if free from disease, may
be passed, or, when the disease is slight and confined to the lymph glands,
the head, including the tongue, may be passed after the affected glands have
been removed and condemned.
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Section 10. (d) When the disease is slight and confined to the tongue,
with or without involvement of the corresponding lymph glands, the head
may be passed after removal and condemnation of the tongue and corres-
ponding lymph glands.
Sect'.on 11. Carcasses of animals affected with or showing lesions of any
of the following named diseases or conditions shall be condemnedi
(a) Anthrax
(b) Bacillary hemoglobinuria in cattle.
(c) Blackleg.
(d) Hemorrhagic septicemia.
(e) Icterohematuria in sheep.
(f) Malignant epizootic catarrh.
(g) Piroplasmosis.
(h) Pyemia.
(i) Septicemia.
(j) Unhealed vaccine lesions (vaecinia) .
Section 12. Any individual organ or part of a carcass affected with a malignant
neoplasm shall be condemned. In case the malignant neoplasm involves any in-
ternal organ to a marked extent, or affects the muscles, skeleton, or body lymph
glands, even primarily, the carcass shall be condemned, except as provided in
Regulation 10, Section 13. In case cif metastiasis to any other organ or part
of a carcass, or if metastasis has not occured but there are present secondary
changes in the muscles (serous infiltration, flabbiness, or the like), the car-
cass shall be condemned. Carcasses of cattle affected with epithelioma of the
eye shall be disposed of according to Regulation 10, Section 13.
Section 13. (a) Carcasses of animals affected with epithelioma of the eye, of
the orbital region, and/or of the corresponding parotid lymph gland shall be
condemned in their entirety if one of the following three conditions exists:
(1) The affection has involved the osseous structures of the head
with extensive infection, suppuration, and necrosis;
(2) There is metastasis from the eye, the orbital region, and/or
the corresponding parotid lymph gland to other lymph glands,
internal organs, muscles, skeleton, or other structures, re-
gardless of the extent, of the primary tumor; or
(3) The affection, regardless of extent, is associated with cachexia,
or evidence of absorption or secondary changes.
Section 13. (b) Carcasses of animals affected with epithelioma of the eye,
the orbital region, and/or of the corresponding parotid lymph gland to a lesser
extent than in paragraph (a) of this section may be passed for food after re-
moval and condemnation of the head, including the tongue: Provided, the car-
cass is otherwise in good condition.
Section 14. Carcasses of animals showing any disease such as generalized
melanosis, leukemia, pseudo-leukemia, lymphoma, and the like, which affects
the system of the animal, shall be condemned.
Section 15. All slight, well-limited abrasions on the tongue and inner sur-
face of the lips, and mouth when without lymph-gland involvement, shall be
carefully excised, leaving only sound, normal tissue, which may be passed.
Any organ or part of a carcass which is badly bruised or which is affected
-32-
by a tumor, an abscess, or a suppurating sore, shall be condemned; and when
the lesions are of such character or extent as to affect the whole carcass,
the whole carcass shall be condemned. Parts of carcasses which are contam-
inated by pus shall be condemned.
Section 16. Carcasses affected with localized lesions of brucellosis may
be passed for food after the affected parts are removed and condemned.
Section 17. (a) All carcasses of animals so infected that consumption of
the products thereof may give rise to food poisoning shall be condemned.
This includes all carcasses showing signs of:
(1) Acute inflammation of the lungs, pleura, pericardium, peri-
toneum, or meninges.
(2) Septicemia or pyemia, whether puerperal, traumatic, or without
any evident cause.
(3) Gangrenous or severe hemorrhagic enteritis or gastritis.
(4) Acute diffuse metritis or mammitis.
(5) Phlebitis of the umbilical veins.
(6) Septic or purulent traumatic pericarditis.
(7) Any acute inflammation, abscess, or suppurating sore, if assoc-
iated with acute nephritis, fatty and degenerated liver, swollen soft spleen,
marked pulmonary hyperemia, general swelling of lymph glands, diffuse redness
of the skin, cachexia, icteric discoloration of the carcass, or the like,
either singly or in combination.
Section 17. (b) Implements contaminated by contact with carcasses affected
with any of the diseased conditions mentioned in this section shall be thor-
oughly cleaned and disinfected as prescribed elsewhere in these regulations.
The equipment used in the dressing of such carcasses, such as viscera trucks,
inspection tables, and the like, shall be disinfected with hot water having
a minimum temperature of 1800 F. Carcasses or parts of carcasses contaminated
by contact with such diseased carcasses shall be condemned unless all contam-
inated tissues are removed within two hours.
Section 18. From the standpoint of meat inspection, necrobacillosis may be
regarded as a local affection at the beginning, and carcasses in which the
lesions are so localized may be passed for food if in a good state of
nutrition, after removing and condemning those portions affected with necrotic
lesions. On the other hand, when emaciation, cloudy swelling of the gland-
ular organs, or enlargement and discoloration of the lymph glands are assoc-
iated with the affection, it is evident that the disease has progressed
beyond the condition of localization to a state of toxemia, and the entire
carcass should therefore be condemned as both innutritious and noxious.
Pyemia or septicemia may intervene as a complication of the local necrosis,
and when present the carcass shall be condemned in accordance with Regulation
10, Section 17.
Section 19. (a) A thin carcass showing well-marked lesions in the viscera
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and the skeletal lymph glands or such a carcass showing extensive lesions
in any part shall be condemned.
Section 19. (b) A thin carcass showing well-marked lesions in the viscera
with only slight lesions elsewhere or showing well-marked lesions in the
skeletal lymph glands with only slight lesions elsewhere may be passed for
cooking.
Section 19. (c) A thin carcass showing only slight lesions in the skeletal
lymph glands and in the viscera may be passed without restriction.
Section 19. (d) A well-nourished carcass showing well-marked lesions in the
viscera, and with only slight lesions elsewhere or showing well-marked lesions
confined to the skeletal lymph glands with only slight lesions elsewhere may
be passed without restriction.
Section 1<;. Vie) A well-nourished carcass showing well-marked lesions in the
viscera and the skeletal lymph glands may be passed for cooking; but where
the lesions in a well-nourished carcass are both numerous and extensive, it
shall be condemned.
Section 19. (f) All affected organs and glands of carcasses passed without
restriction or passed for cooking shall be removed and condemned. The term
"thin" as used in this section shall not be held applicable to a carcass
which is anemic and emaciated.
Section 20. Carcasses showing any degree of icterus with a parenchymatous
degeneration of organs, the result of infection or intoxication, and those
which show an intense yellow or greenish-yellow discoloration without evidence
of infection or intoxication, shall be condemned. Carcasses affected with
icteric-like discoloration, the result of conditions other than those before
stated in this section, but which lose such discoloration on chilling, shall
be passed for food, while those which do not so lose such discoloration may
be passed for cooking. No carcass retained under this section may be passed
for food unless the final inspection thereof is completed under natural light.
Carcasses passed for cooking under this section shall not be processed other
than by rendering.
Section 21. Carcasses which give off the odor of urine or a sexual odor
shall be condemned. When the final inspection of such carcasses is deferred
until they have been chilled, the disposal shall be determined by the heating
test.
Section 22. Carcasses of animals affected with mange or scab in advanced
stages, showing cachexia or extensive inflammation of the flesh, shall be
condemned. When the disease is slight, the carcass may be passed after
removal of the affected portion.
Section 23. Carcasses of hogs affected with urticaria (Nettle rash), tinea
tonsurans, demodex folliculorum, or erythema may be passed after detaching
and condemning the affected skin, if the carcass is otherwise fit for food.
Section 24. (a) Head. Prior to inspection the tongue shall be detached
sufficiently from the head bones, by an employee of the establishment, to
allow a proper inspection to be made of the internal muscles of mastication.
These muscles shall be inspected after incising them in such manner as to
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split the muscles in a plane parallel with the lower jawbone. The masseter
muscles also shall be incised, splitting the entire external layer between
the outer and intermediate fasciae.
Section 24. (b) Heart. The preparation and inspection of hearts shall
conform to one of the following methods:
(1) The surface of the heart shall be examined and a longitudinal
incision made extending from base to apex through the wall of the left
ventricle and the interventricular septum, after which the cut surfaces
and the inner surfaces of the ventricles shall be examined.
(2) After the external surface of the heart has been inspected the
organ shall be prepared for further inspection by an establishment employee
serving its attachments and cutting through the interventricular septum and
such other tissues as will permit him to evert the organ completely. The
inspector shall then examine the interior surfaces and make not more than
four deep, lengthwise incisions into the muscles of the septum and left
ventricular wall, unless the presence of cysts is suspected, when more
incisions shall be made. Under this method, care shall be taken not to cut
completely through the walls of hearts to be passed without restriction.
If necessary to maintain the identity of hearts, the establishment shall
provide consecutively numbered tags and appropriately mark the carcasses and
hearts.
Section 24. (c) The external and internal muscles of mastication, the heart
and the muscular portion of the diaphragm including its pillars, should be
carefully and thoroughly sliced to insure the finding of all cysts. Prior
to the inspection of the diaphragm its peritoneum shall be removed. The
tongue shall be carefully inspected by palpation, and if the presence of
cysts in the muscles of this organ is suspected, the tongue shall be thor-
oughly sliced and all parts closely examined for cysts. In addition to the
foregoing, the muscles of the oesophagus, the exposed muscles, and cut mus-
cular surfaces of the split carcass shall be examined. Incisions may be
made to expose additional surfaces for examination, but unnecessary muti-
lation of carcasses which may be passed shall be avoided.
Section 24. (d) Carcasses of cattle (including the viscera) infested with
tapeworm cysts known as Cysticercus bovis shall be condemned if the infes-
tation is excessive or if the meat is watery or discolored. Carcasses shall
be considered excessively infested if incisions in various parts of the
musculature expose on most of the cut surfaces two or more cysts within an
area the size of the palm of the hand.
Section 24. (e) A carcass in which infestation with Cysticercus bovis is
limited to one dead and degenerated cyst may be passed for food after removal
and condemnation of the cyst.
Section 24. (f) Carcasses of cattle showing a slight or moderate infestation
other than that indicated in paragraph (e) of this section but not so exten-
sive as indicated in paragraph (d) of this section, as determined by a careful
examination of heart, muscles of mastrication, diaphragm and its pillars,
tongue, and of portions of the carcass rendered visible by the process of
dressing, may be passed for food after removal and condemnation of the cysts,
with the surrounding tissues: Provided, that the carcass and parts, approp-
riately identified by retained tags, are held in cold storage at a temperature
not higher than 150 F. continuously for a period of not less than 10 days:
And provided further, that the boned meat from such carcasses when in boxes,
-35-
tierces, or like containers, appropriately identified by retained tags,
is held at a temperature of not higher than 150 F. continuously for a
period of not less than 20 days. As an alternative to retention in cold
storage as herein provided, such carcasses and parts may be heated through-
out to a temperature of at least 1400 F.
Section 24. (g) The edible viscera (except the lungs, fat muscles, of the
oesophagus, and heart, which shall take the same disposition as the car-
casses), of carcasses passed for food or for refrigeration under the
provisions of paragraph (f) of this section may be passed for food without
refrigerating or heating: Provided, they are found to be free from infes-
tation upon final inspection. The intestines, weasands, and bladders from
beef carcasses affected with Cysticercus bovis, which have been passed for
food or for refrigeration, may be used for casings after they have been
subjected to the usual methods of preparation .and may be passed for such
purpose upon :-_, ampletion of the final inspection.
Section 24. (h) The inspection for Cysticercus bovis may be omitted in
the case of calves under 6 weeks old. The routine inspection of calves
over 6 weeks old for Cysticercus bovis may be limited to a careful exami-
nation of the surface of the heart and such other surfaces as are rendered
visible by the process of dressing.
Section 2 . Carcasses of hogs affected with tapeworm cysts (Cysticercus
cellu]xae) may be passed for cooking, but if the infestation is excessive
the carcass shall be condemned.
Section 26. (a) In the disposal of carcasses, edible organs, and parts
of carcasses showing evidence of infestation with parasites not transmissible
to man, the following general rules shall govern: If the lesions are
localized in such manner and are of such character that the parasites and
the lesions caused by them may be radically removed, the non-affected portion
of the carcass, organ, or part of the carcass may be passed for food after
the removal and condeemnation of the affected portions. If an organ or a
part of a carcass shows numerous lesions caused by parasites, or if the
character of the infestation is such that complete expiration of the para-
sites and lesions is difficult and uncertainly accomplished, or if the
parasitic infestation or invasion renders the organ or part in any way
unfit for food, the affected organ or part shall be condemned. If parasites
are found to be distributed in a carcass in such a manner or to be of such
a character that their removal and the removal of the lesions caused by
them is impracticable, no part of the carcass shall be passed for food. If
the infestation is excessive, the carcass shall be condemned. If the infes-
tation is moderate, the carcass may be passed for cooking, but in case such
carcass is not cooked as required by Regulation 14 of these regulations, it
shall be condemned.
Section 26. (b) In the case of sheep carcasses affected with tapeworm
cysts located in the muscles (Cysticercus ovis, so-called sheep measles,
not transmissible to man), the carcass may be passed after the removal and
condemnation of the affected portions: Provided, however, that if upon the
final inspection of sheep carcasses retained on account of measles the total
number of cysts found embedded in muscle or in immediate relation with muscu-
lar tissue, including the heart, exceeds five, this shall be taken to indicate
that the cysts are so generally distributed and so numerous that their removal
-36-
would be impracticable, and the entire carcass shall be condemned or passed
for cooking, according to the degree of infestation. If not to exceed five
cysts are found upon final inspection, the carcass may be passed after the
removal and condemnation of the affected portions.
Section 26. (c) Carcasses of animals found infested with gid bladder worms
(Coenurus cerebralis, Multiceps multiceps) may be passed after condemnation
of the affected organ (brain or spinal cord).
Section 26. (d) Organs or parts of carcasses infested with hydatid cysts
(echinococcus) shall be condemned.
Section 26. (e) Livers infested with flukes or fringed tapeworms shall be
condemned.
Section 27. Carcasses of animals too emaciated or anemic to produce whole-
some meat, and carcasses which show a slimy degeneration of the fat or a
serous infiltration of the muscles, shall be condemned. Mere leanness
should not be classed as emaciation.
Section 28. Carcasses of animals in advanced stages of pregnancy (showing
signs of parturition), also carcasses of animals which have within 10 days
given birth to young and in which there is no evidence of septic infection,
may be passed for cooking and handled as provided in Regulation 14 of these
regulations; otherwise, they shall be condemned.
Section 29. When it is necessary for humane reasons to slaughter an injured
animal at night or on Sunday or a holiday when the inspector cannot be
obtained, the carcass and all parts shall be kept for inspection, with the
head and all viscera except the stomach, bladder, and intestines held by
the natural attachments. If all parts are not so kept for inspection, the
carcass shall be condemned. If on inspection of a carcass slaughtered in
the absence of an inspector any lesion or condition is found indicating that
the animal was sick or diseased, or if there is lacking evidence of the
condition which rendered emergency slaughter necessary, the carcass shall
be condemned.
Section 30. Carcasses of young calves, pigs, kids, and lambs are unwhole-
some and shall be condemned if (a) the meat has the appearance of being
water-soaked, is loose, flabby, tears easily, and can be perforated with
the fingers; or (b) its color is grayish red; or (c) good muscular develop-
ment as a whole is lacking, especially noticeable on the upper shank of the
leg, where small amounts of serous infiltrates or small edematous patches
are sometimes present between the muscles; or (d) the tissue which later
develops as the fat capsule of the kidneys is edematous, dirty yellow, or
grayish red, tough, and intermixed with islands of fat.
Section 31. All unborn and stillborn animals shall be condemned and no hide
or skin thereof shall be removed from the carcass within a room in which
edible products are handled.
Section 32. All animals which have been suffocated in any way and hogs
which have entered the scalding vat alive shall be condemned,,
Section 33. (a) Livers affected with carotenosis shall be condemned.
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Section 33. (b) Cattle livers and calf livers showing the conditions
sometimes designated as "Telangiectatic", "sawdust", or "spotted" shall
be disposed of as follows:
(1) When any or all of the conditions are extensive and involve
one-half or more of an organ, the whole organ shall be condemned.
(2) When any or all of the conditions are slight in an organ, the
whole organ shall be passed without restriction.
(3) When any or all of the conditions involve the whole organ, and
are less severe than extensive, but more severe than slight, the whole
organ shall be cooked.
(4) When any or all of the conditions are less severe than extensive
but more severe than slight in a portion of an organ, while in the remainder
of the organ, the conditions are slight, the remainder shall be passed with-
out restriction and the other portion shall be cooked.
(5) When any or all of the conditions are extensive and involve less
than one-half of the organ, while in the remainder of the organ, the con-
ditions are slight, the remainder shall be passed without restriction and
the other portion shall be condemned.
(6) When any or all of the conditions are extensive and involve less
than one-half of the organ, while in any or all of the remainder of the
organ the conditions are more severe than slight yet less severe than
extensive, all of the remainder shall be cooked and the extensively in-
volved portion shall be condemned.
(7) The division of an organ into two parts as herein contemplated
for disposition, shall be accomplished by one cut through the organ. This,
of course, does not prohibit incisions which are necessary for inspection.
Section 33. (c) Livers and parts of livers which are required to be cooked
shall be held and cooked in the establishment where produced. They shall be
cooked sufficiently to impart a cooked appearance throughout the liver.
After cooking, the liver may be released for any purpose.
Section 34. (a) Any carcass affected with vesicular exanthema or vesicular
stomatitis shall be condemned if the condition is acute, or if the extent of
the condition is such that it affects the entire carcass or there is evidence
of absorption or secondary change.
Section 34. (b) Any carcass affected with vesicular exanthema or vesicular
stomatitis to a lesser extent that in paragraph (a) of this section, may be
passed after removal and condemnation of affected parts, if the carcass is
otherwise in good condition.
Section 35. (a) Carcasses of cattle and calves found on post-mortem
inspection to be affected with anaplasmosis shall be condemned.
Section 35. (b) Carcasses of cattle and calves which are classed as
recovered cases of anaplasmosis evidenced by the absence of abnormal symptoms
on ante-mortem inspection but which show slight yellow coloration of tissues
on post-mortem examination shall be passed for food provided the yellow
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coloration disappears on chilling. Those carcasses which do not lose such
yellaw c�-1oration on chilling shall be condemned.
Section 36. Carcasses of animals marked "Texas Suspect" because of a
history of listerellosis shall be passed for food after condemnation of
the head if the carcass is otherwise in good condition.
Section 37. (a) Carcasses of animals affected with leptospirosis shall
be condemned.
Section 37. (b) Carcasses of animals which have reacted to a test for
leptospirosis and have been marked "Texas Suspect" on ante-mortem inspection
shall be passed for food when no evidence of the disease is found on post-
mortem examination provided the carcasses are otherwise in good condition.
REGULATION 11: CARCASSES OF ANIMALS SLAUGHTERED WITHOUT ANTE-MORTEM INSPECTION
Section 1. No carcass of an animal slaughtered in Texas which has not had
ante -mortem inspection by an inspector or assistant shall be brought into an
official establishment, except that carcasses of cattle, sheep, swine, and
goats, slaughtered by a farmer on the farm, to which the head and all viscera
other than the stomach, bladder, and intestines are held by the natural attach-
ments, may be received for inspection at official establishments where there
is a veterinary meat inspector, upon the conditions prescribed in this
section. After receipt in an official establishment, every such carcass
shall be given a thorough post-mortem inspection. If, on inspection of any
such carcass, there is found any lesion or condition indicating that the
animal was sick or diseased, the carcass shall be condemned and disposed of
in accordance with Regulation 13 of these regulations, If on inspection,
the carcass is found to be free from disease and otherwise found healthful,
wholesome, and fit for human food, it shall be marked with the inspection
legend.
REGULATION 12: TANK ROOMS AND TANKS
Section 1. All tanks and equipment used for rendering, preparing, or
storing inedible products shall be in rooms or compartments separate from
those used for rendering, preparing, or storing edible products. There
shall be no connection between rooms or compartments containing inedible
products and those containing edible products, except that there may be one
connecting doorway between the slaughtering or viscera separating department
and the tank charging room of the inedible products rendering department.
Pipes and chutes installed in accordance with the requirements of the
inspector in charge may be used to convey inedible and condemned material
from edible product departments to inedible product departments.
Section 2. Tanks, fertilizer driers, and other equipment used in the prep-
aration of inedible product shall be properly equipped with condensers and
other appliances which will acceptably suppress odors incident to such prep-
aration.
Section 3. In conveying to the inedible product tank carcasses of animals
which have been condemned on ante-mortem inspection, they shall not be taken
through rooms or compartments in which product is prepared, handled or stored.
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Section 4. (a) With the exception of dead animals which have died en route
and are received with animals for slaughter at an establishment, no dead
animal may be brought on the premises of an establishment unless advance
permission therefor is obtained from the inspector in charge.
Section 4. (b) Under no circumstances shall the carcass of any animal
which has died otherwise than by slaughter be brought into any room or com-
partment in which any product is prepared, handled, or stored.
Section 5. Inedible fats from outside the premises of an official establish-
ment shall not be received except into the tank room provided for inedible
products, and then only when their receipt into the tank room produces no
insanitary condition on the premises, nor shall such fats be received in such
volume as interferes with prompt disposal of inedible or condemned material
produced at the establishment, When received they shall not enter any room
or compartment used for edible products.
REGULATION 13: TANKING AND DENATURING CONDEMNED CARCASSES AND PARTS
Section 1. (a) Condemned carcasses and products at official establishments
having facilities for tanking shall be disposed of by tanking as follows:
The lower opening of the tank shall first be sealed securely by an inspector
or assistant, except when permanently connected with a blow line, then the
condemned carcasses and products shall be placed in the tank in his presence,
after which the upper opening shall also be sealed securely by such inspector,
who shall then see that the contents of the tank are subjected to sufficient
heating for sufficient time to destroy effectually the contents for food
purposes.
Section 1. (b) The seals of tanks shall be broken only by an inspector or
assistant after the contents of the tanks have been treated as provided in
paragraph (a) of this section. The rendered fat derived from condemned
material shall be held until a division employee shall have had an opportunity
to determine whether it conforms with the requirements of this section.
Samples shall be taken by division employees as often as is necessary to
determine whether the rendered fat is effectually denatured.
Section 2. Rendered animal fat derived from inedible or condemned materials
and possessing the physical characteristics of color, odor, and taste of
an edible product shall be denatured to effectually distinguish it from an
edible product either with low grade offal during the rendering or by adding
to, and mixing thoroughly with, such fat denaturing oil, number 2 fuel oil,
or brucine dissolved in a mixture of alcohol and pine oil or oil of rosemary.
Section 3P (a) Any carcass or product condemned at an official establish-
ment which has no facilities for tanking shall be denatured with crude
carbolic acid or other prescribed agent, or be destroyed by incineration,
under the supervision of a division employee. When such carcass or product -
is not incinerated it shall be slashed freely with a knife, before the
denaturing agent is applied.
Section 3. (b) Carcasses and products condemned on account of anthrax, and
the materials identified in Regulation 9, Section 9, of these regulations
which are derived therefrom at establishments which are not equipped with
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tanking facilities shall be disposed of by (1) complete incineration, or
(2) by thorough denaturing with a prescribed denaturant, and then disposed
of in accordance with the requirements of the particular State or municipal
authorities, who shall be notified immediately by the inspector in charge.
Section 4. (a) Specimens of diseased, condemned, and inedible materials,
including pig or lamb embryos and specimens of animal parasites, may be
released for educational purposes by the inspector in charge: Provided,
That the party desiring such specimens makes a written application for
same, stating the use to be made of them; and Provided further, That the
applicant arranges with and receives permission from the official estab-
lishment to obtain the specimens. If the application is satisfactory to
the inspector in charge, he shall issue a permit authorizing the removal
of the specimens. Such permits shall be numbered and issued for not beyond
the then current calendar year.
Section 4. (b) Specimens of diseased, condemned, and inedible materials,
in- luding pig or lamb embryos and specimens of animal parasites, may be
released for research and other purposes when authorized by the inspector
in charge, provided that the applicant for such specimens shall have
arranged with and received permission from the official establishment to
obtain them, The application to the division for the release of such
material for research purposes should include the following information:
(1) The name of the organization or individual conducting the research,
(2) the name of the official establishment from which the material is to
be obtained, and (3) the kind and amount of material desired. In addition,
the application should contain a statement that the material will be used
for research purposes only and that the organization or individual conducting
the research assumes full responsibility for the results of research involving
this material.
Section 4. (c) The collection and handling of the specimens referred to in
paragraph (a) and (b) of this section shall be at such time and place and
in such manner as not to interfere with the inspection or to cause any
objectionable condition.
Section 5. (a) Livers condemned on account of fluke infestation may be
forwarded as fish feed if they are first freely slashed, then denatured,
and then frozen. The denaturing shall be accomplished by dipping the
slashed livers in a hot solution composed of one part of FD&C Green #3 or
Methyl Violet to 5,000 parts of water, followed by washing in fresh water
until the washings are no longer colored, or by the application of finely
powdered charcoal. Freezing shall be preceded by chilling the livers to
a temperature not above 400 F. Livers packed in containers not more than
7 inches thick shall then be held for a period of not less than 10 days at
a temperature not higher than 150 F. or for a period of not less than 5
days at a temperature not higher than 100 F. Livers packed in containers
over 7 inches but less than 27 inches thick shall be held not less than 20
days at a temperature not higher than 150 F., or for not less than 10 days
at a temperature not higher than 100 F. In lieu of freezing, the livers may
be thoroughly cooked and then slashed and denatured in the manner indicated
above. It is essential that the livers be sufficiently denatured through
discoloration by the dye or charcoal to preclude their use as human food.
Freezing may be accomplished in the regular freezer in a properly separated
compartment or receptacle held under inspection service lock.
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Section 5. (b) Livers condemned on account of hydatids or fringed tape-
worms may not be forwarded as fish feed unless thoroughly cooked, slashed,
and denatured as indicated in paragraph (a) of this section.
Section 5. (c) Livers condemned on account of parasites other than
flukes, hydatids, or fringed tapewroms may be forwarded as fish feed with-
out refrigeration or cooking after slashing and denaturing as indicated in
paragraph (a) of this section.
Section 5. (d) Livers condemned for telangiectasis, angioma, "sawdust"
condition, cirrhosis, or other nonmalignant change, benign abscesses, or
contamination, when these conditions are not associated with infectious
diseases in the carcasses, may be forwarded as fish feed without refrig-
eration or cooking: Provided, all tissue affected with abscess is removed
and destroyed within the establishment: And, provided further that all
livers are slashed and denatured as indicated in paragraph (aj" of this
section.
Section 5. (e) Livers specified in the foregoing paragraphs shall be
placed in containers plainly marked "fish feed -- inedible".
REGULATION 14: RENDERING CARCASSES AND PARTS INTO LARD, RENDERING PORK
FAT, AND TALLOW, AND OTHER COOKING
Section 1. Carcasses and parts passed for cooking may be rendered into
lard or rendered pork fat (in accordance with subparagraphs (18) and (20),
respectively, of Regulation 16, Section 8 (c), of these regulations, or
rendered into tallow: Provided, such rendering is done in the following
manner:
(1) When closed rendering equipment is used, the lower opening,
except when permanently connected with a blowline, shall first be sealed
securely by an inspector or assistant, then the carcasses or parts shall
be placed in such equipment in his presence, after which the upper opening
will be securely sealed by such inspector or assistant. When the product
passed for cooking in the tank does not consist of a carcass or whole
primal part, the requirements for sealing shall be at the discretion of
the inspector in charge. Such carcasses and parts shall be cooked for a
time sufficient to render them effectually into lard, rendered pork fat,
or tallow: Provided, all parts of the product are heated to a temperature
not lower than 1700 F. for a period of not less than 30 minutes.
(2) Establishments not equipped with closed rendering equipment for
rendering carcasses and parts passed for cooking into lard, rendered pork
fat, and tallow may render such carcasses or parts in open kettles under
the direct supervision of an inspector or assistant. Such rendering shall
be done during regular hours of work and in compliance with the requirements
as to temperature and time specified in subparagraph (1) of this paragraph.
Section 2. (a) Carcasses and parts passed for cooking, except as specified
in Regulation 10, Section 20, of these regulations, may be used for the
preparation of such products as canned meat, sausage, cooked or boiled meats,
meat loaves, and similar products: Provided, all parts of such carcasses
and partswhich are so used are heated to a temperature not lower than
170 F. for a period of not less than 30 minutes, either before being used
in or during the preparation of the finished product.
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Section 2. (b) When product passed for cooking is used as an ingredient
of a meat food product as contemplated in paragraph (a) of this section at
least 50 percent of the meat and meat byproduct ingredient shall consist of
product passed for cooking. This requirement shall not apply when the pro-
duct passed for cooking has been previously cooked as specified in paragraph
(a) of this section before being used as an ingredient of a meat food product.
Section 3. Product passed for cooking if not handled and processed under the
provisions of this part, shall be disposed of in accordance with Regulation
13 of these regulations.
REGULATION 15: MARKING, BRANDING, AND IDENTIFYING PRODUCT
Section 1. The Commissioner of Health may approve . and authorize the use
of abbreviations of marks of inspection under the regulations in thq�se-.regu-
lations. Such abbreviations shall have the same force and effect as the
respective marks for which they are authorized abbreviations.
Section 2. Except for the purposes of submitting a sample or samples of
the same to the Commissioner of Health for approval, no person shall pro-
cure, make, or prepare, or cause to be procured, made, or prepared, labels,
brands, or other marking devices bearing the inspection legend or any
abbreviations, copy, or representation thereof, for use on any product
without the written authority therefor of the Commissioner of Health. How-
ever, when any sample label, brand, or other marking device is approved by
the Commissioner of Health, new supplies of such labels and new brands and
other marking devices of a character exactly similar to such approved sample
may be procured, made, or prepared, for use in accordance with the regulations in
these regulations; without further approval by the Commissioner of Health.
Section 3. (a) No person shall affix or place, or cause to be affixed or
placed, the inspection legend, or any abbreviation, copy, or representation
thereof to or on any product container thereof, except under the supervision
of an inspector or assistant.
Section 3. (b) No person shall fill, or cause to be filled, in whole or in
part, with any product, any container bearing or intended to bear, the
inspection legend, or any abbreviation, copy, or representation thereof,
except under the supervision of an inspector or assistant.
Section 4. Official establishments shall furnish such ink brands, burning
brands, and like devices for marking product as the Commissioner of Health
may require. The mark of inspection on such a device shall be in the cir-
cular form as a facsimile of one of the official brands, using the size
best suited for the purpose intended. In advance of manufacture, complete
and accurate descriptions and designs of the same shall be submitted to and
approved by the Commissioner of Health. Every such brand and device which
bears the inspection legend shall be delivered into the custody of the
inspector in charge of the establishment, and shall be used only under the
supervision of an inspector or assistant. When not in use for marking
inspected and passed product, all such brands and devices bearing the
inspection legend shall be kept locked in properly equipped lockers or
compartments, the keys of which shall not leave the possession of an
inspector or assistant.
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Section 5. No person shall remove or cause to be removed from an
official establishment any article which these regulations require
to be marked in any way unless the same is clearly and legibly marked
in compliance with these regulations.
Section 6. All marks of inspection shall be carefully applied and
securely affixed.
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Section 7. (a) Official establishments shall furnish all ink for
marking product. Such ink must be made with harmless ingredients that
are approved for the purpose by the division. Samples of ink shall be
submitted to the meat inspection laboratory from time to time as may
be deemed necessary by the inspector in charge.
(1) Only purple ink approved for the purpose shall be used to
apply ink brands bearing the marks of inspection to carcasses and fresh
meat cuts derived therefrom.
(2) Ink brands bearing the marks of inspection used for purposes
other than in subparagraph (1) of this paragraph may be applied with
branding ink of any color and composition that will assure ready legi-
bility and permanence of marking, except as provided in subparagraph
(3) of this paragraph. The color of the ink shall provide acceptable
contrast with the color of the product to which it is applied.
(3) Product shall not be marked with green ink except that, if
desired by the establishment, such ink may be used for holiday markings
and designs.
Section 8. All brands and devices furnished by the division for marking
articles with the inspection legend, including self-locking seals, shall
be used only under the supervision of an inspector or assistant, and,
when not in use for marking, shall be kept locked in properly equipped
lockers or compartments, the keys of which shall not leave the possession
of an inspector or assistant.
Section 9. No brand or device shall be false or misleading. The letters
and figures thereon shall be of such style and type as will make a clear
and legible impression.
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Section 10. (a) Each carcass which has been inspected and passed in an
official establishment shall be marked at the time of inspection with the
inspection legend and with the number of the establishment.
Section 10. (b) Except as provided otherwise in this part and in Regu-
lation 24 of these regulations, each primal part of a carcass, the beef
cod fat, and beef kidney fat, and each liver, beef tongue, and beef heart
which has been inspected and passed shall be marked with the inspection
legend and the number of the establishment before it leaves the establish-
ment in which it is first inspected and passed, and each inspected and
passed product susceptible of being marked shall be marked with the in-
spection legend and the number of the establishment where it was last pro-
cessed: Provided, that skinned bacon intended for slicing need not be so
marked if packed in properly marked containers. Additional marks of in-
spection may be applied as desired to meet local conditions.
Section 10. (c) Beef livers shall be marked with the inspection legend
and the establishment number on the convex surface of the thickest portion
of the organ.
Section 11. Primal parts of carcasses which have been inspected and passed
but do not bear the inspection legend may be transported from one official
establishment to another official establishment, for further processing in
a car, truck, or other closed container, if the car, truck, or container be
sealed with a division seal bearing the inspection legend in compliance with
the regulations of these regulations.
Section 12. Any product of such character or so small that it cannot be
marked with a brand, and which has been inspected and passed but does not
bear the inspection legend, may be removed from an official establishment
for transportation in closed containers bearing the inspection legend and
such other marks as are required by these regulations or in open containers
bearing the inspection legend applied by means of a domestic meat label or
trade label: Provided, that upon removal from such closed or open contain-
ers the product may not be further transported unless reinspected by an in-
spector or assistant and packed under his supervision in a container or
containers bearing the inspection legend and such other marks as are re-
quired by these regulations: And, provided further, that unmarked products
shall not be brought into an official establishment in an open container,
except that which is returned to the establishment, and this must be held
separate from other products pending removal from the establishment.
Section 12. (a) Inspected and passed sausage and other products in casings,
of the ordinary "ring" variety or larger, shall be marked with the inspec-
tion legend and the number of the establishment. Inspected and passed sau-
sage and other products in casings, of the smaller varieties, shall bear one
or more inspection marks to each chain or two or more of such marks to each
bunch, except in cases where such smaller varieties of sausage and products
leave establishments completely enclosed in properly labeled cartons or
wrappers, having a capacity of 10 pounds or less and containing a single
kind of product: Provided, that the mark of inspection need appear only
twice throughout the contents of containers, exceeding a capacity of 10
pounds, of sausages of the smaller varieties shipped to another official
establishment for further processing, or to a governmental agency. When
such products are shipped to another official establishment for further
processing, the inspector in charge at the point of origin shall identify
the shipment to the inspector in charge at destination.
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Section 13. (b) Meat food products in casings, other than sausage, which
possess the characteristics of or resemble sausage, shall bear on each link
or piece the word "imitation" prominently displayed: Provided, that such
products in casings as copper, capocollo, lachschinken, bacon, pork loins,
pork shoulder butts, and like cuts of meat which are prepared without added
substances other than curing materials or condiments, and that meat rolls,
bockwurst, and similar products in casings which do not contain cereal or
vegetables, and that headcheese, souse, sulze, scrapple, blood pudding,
and liver pudding in casings, need not be marked on the casing with the
word "imitation" or the true name of the product, and that other products
in casings such as loaves and chili con earn may bear on each link or
piece the true name of the product in lieu of the work "imitation": And
provided further, that imitation sausage packed in properly labeled con-
tainers having a capacity of 1 pound or less and of a kind usually sold
at retail intact, need not bear the mark "imitation" on each link or piece
if no other marking or labeling is applied to the product,
Section 13. (c) When cereal, vegetable starch, starchy vegetable flour,
soya flour, dried milk, or dried skim milk is added to sausage within the
limits prescribed under Regulation 17 of these regulations, the product
shall be marked with the name of each of such added ingredients, as for
example, "cereal added", "potato flour added", ""cereal and potato flour
added", "soya flour added", "dried skim milk added", "cereal and dried
skim milk added", etc., as the case may be. On sausage of the smaller
varieties, the markings prescribed in this paragraph may be limited to
links bearing the inspection legend.
Section 13. (d) When product is placed in casings to which artificial
coloring is applied, as permitted under these regulations, the article
shall be legibly and conspicuously marked by stamping or printing on the
casing or securely affixing to the article the words "artificially colored":
Provided, that if the casing is removed from the product at the official
establishment and there is evidence of artificial coloring on the surface
of the product, the article from which the casing has been removed shall be
marked by stamping directly thereon or by securely affixing thereto the
printed words "artificially colored": Provided further, that when the casing
is colored prior to its use as a covering for product, the coloring shall be
of a kind and so applied as not to be transferable to the product and not to
be misleading or deceptive with respect to color, quality, or kind of product
enclosed therein, and the casing shall be marked with the words "casing
colored" prominently displayed: And provided further, that on sausage of
the smaller varieties the marking prescribed in this paragraph may be limited
to links bearing the inspection legend.
Section 13. (e) A cloth bag, artificial casing, or similar container of
sausage or product of a size larger than that customarily sold at retail
intact shall be printed with the mark of inspection and such markings as
"casing colored", "artificially colored", "cereal added", "dried skim milk
added", and "imitation", near each end of the article, so as to be clearly
visible to the consumer: Provided, that such articles which are printed
with a label ift conformity with Regulation 16 need not, in addition, show
markings other than the mark of inspection near each end.
Section 13. (f) The markings indicated in paragraph (e) of this section.
shall be branded near each end of sausage or similar product prepared in
a
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animal casings when t'.Ze article is of a size larger than that customarily
sold at retail intact.
Section 13. (g) All markings may be omitted from sausage and other meat
foods products in casings when these articles are to be processed in sealed
containers.
Section 14. A product fabricated from two or more ingredients shall bear a
list of the ingredients giving the common or usual names of the ingredients
arranged in the order of their predominance, except that spices may be
designated as "spices" or "flavorings", and flavorings (including essential
oil: , oleoresins, and other spice extractives) may be designated as "flavor-
ings" without naming each. The list of ingredients shall be applied legibly
and securely to the product by means approved by the Commissioner of Health,
such as stamping, printing, or the use of paper bands, tags, or tied-in
paper or fabric flaps on stuffed sausage, or tissue strips on loaf-like
articles: Provide., that product for which a definition and standard of
identity has been prescribed under Regulation 27 of these regulations which
conforms to such definition and standard, and which bears the name specified
in the definition and standard, together with such declaration of optional
ingredients and other labeling features as are required by the applicable
definition and standard, need not bear a list of ingredients,. Provided
further, that bockwurst and sausages of the smaller varieties, such as frank-
furters and pork sausage, shall bear the list of ingredients at least once
on each 2 pounds of product: Provided further, that when such product is
distributed from an official establishment in an immediate or true container
of a type and size customarily sold at retail intact, the list of ingredients
on the label of the package shall be sufficient: And provided further, that
when sausages of the smaller varieties are shipped to another official estab-
listment for further processing, or to a governmental agency, the list of
ingredients need appear only twice throughout the contents of containers
and when so shipped may be omitted from the contents of containers of 10-pound
size or less. When such products are shipped to another official establish-
ment for further processing, the inspector in charge at the point of origin
shall identify by written message the shipment to the inspector in charge
at destination.
Section 15. (a) Except as provided in this part and Regulation 24 of these
regulations, when any inspected and passed product for domestic commerce is
moved from ari official'establishment, the shipping container shall bear an
approved mark of inspection, as prescribed in Regulation 16 of these regulations,
or an approved domestic meat label, whichever is appropriate. The domestic
meat label shall be 2 3/4 by 4 inches in size and shall be in form and sub-
stance as illustrated below, except that the name and address of the establish-
ment, or the name only, may be printed on the label, at the bottom thereof:
ESTABLISHMENT 38
The meat or meat food product
contained herein has been inspected
and passed by State of Texas Depart-
ment of Health.
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Section 15. (b) When any product prepared in an official establishment for
domestic commerce has been inspected and passed and is enclosed in a cloth
wrapping as a shipping container, such wrapping may bear, in lieu of the
domestic meat label, the inspection legend and establishment number applied
by the 22-inch rubber brand. The domestic meat label may also be omitted in
those cases in which the inspection legend and establishment number on the
articles themselves are clearly legible through the wrapping o.r the wrapping
is labeled in accordance with Regulation-16,.of'these regulations.
Section 16. (a) Tank cars carrying inspected and passed product between
official establishments shall be equipped for sealing and shall be securely
sealed with seals bearing the inspection legend furnished by the division
and affixed by division employees and shall be marked with the name of the
product.
Section 16. (b) Each tank car carrying inspected and passed product from
an official establishment to any destination, other than an official estab-
lisIm-e t shall bear a label containing the true name of the product, the
inspection legend, the establishment number, and the words "date of loading",
followed by a suitable space for the insertion of the date. The label shall
be located conspicuously and shall be printed on material of such character
and so affixed as to preclude detachment or effacement upon exposure to the
weather. Before the car is removed from the place where it is unloaded, the
carrier shall remove or obliterate such label.
Section 17. DELETED.
Section 18. (a) Inedible grease, inedible tallow, or other inedible animal
fat, or mixture containing such fat, having the physical characteristics of
an edible product shall be denatured or otherwise destroyed for food purposes.
Containers of such inedible grease, inedible tallow, or other inedible fat
shall be marked conspicuously with the word "inedible". Such containers as
tierces, barrels, and half barrels shall have both ends painted white with
durable paint, if necessary, to provide a contrasting background and the
word "inedible" marked thereon in letters not less than 2 inches high,, while
on tank cars the letters shall be not less than 4 inches high.
Section 18. (b) Inspected rendered animal fat which for any reason it is
desired to classify as inedible may be removed from official establishment
if handled as provided in paragraph (a) of this section for inedible fat
having the physical characteristics of an edible product.
Section 18. (c) Uninspected nonexempt rendered animal fat, or mixtures con-
taining such fat, having the physical characteristics of an edible product
may be removed from official establishment if handled as provided in paragraph
(a) of this section for inedible fat having the physical characteristics of
an edible product.
REGULATION 16: LABELING
Section 1. (a) When, in an official establishment, any inspected and passed
product is placed or packed in any can, pot, tin, canvas, or other receptacle
or covering constituting an immediate or true container, there shall be
affixed to such container or covering a label as hereinafter described in
this part: Provided, that plain wrappings for fresh meat, such as dressed
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carcasses and primal parts thereof, which are used solely to protect the
product against soiling or excessive drying during transportation or storage
need not bear a label: Provided further, that uncolored transparent cover-
ings, such as cellophane, which bear no printed or graphic matter and which
enclose any unpackaged product bearing all required markings need not bear
a label if the required markings are clearly legible through such coverings:
Provided further, that animal and transparent artificial casings bearing no
marks or printed features other than those required under Regulation 15 of
these regulations need not bear additional labeling: And provided further,
that stockinettes used as "operative devices", such as those applied to
cured meats in preparation for smoking, need not bear labels whether or not
such stockinettes are removed following completion of the operations for
which they were applied.
Section 1. (b) Folders and similar coverings made of paper or like material,
which do not completely enclose the product and which bear any printed word
or statement, shall bear all features required on a label for an immediate
or true container.
Section 1. (c) No container or covering which bears or is to bear a label
shall be filled, in whole or in part, except with product which has been
inspected and passed in compliance with these regulations, which is sound,
healthful, wholesome, and fit for human food, and which is strictly in
accordance with the statement on the label. No such container or covering
shall be filled, in whole or in part, and no label shall be affixed thereto,
except under the supervision of an inspector or assistant.
Section 2. (a) Labels within the meaning of this part shall include any
printing, lithographing, embossing, or other marking on labels, stickers,
seals, wrappers, or receptacles.
Section 2. (b) Labels shall contain, prominently and informatively dis-
played, (1) the true name of the product; (2) the word "ingredients" followed
by a list of the ingredients when the product is fabricated from two or more
ingredients; (3) the name and place of business of the manufacturer, packer,
or person for whom the product is prepared; (4) an accurate statement of the
quantity of contents; and (5) an inspection legend and the number of the
establishment in the form shown herewith, on that portion of the label
featuring the mane of the product, or, when there are two or more panels,
then on the principal display panels: Provided, that the name and place of
business of the manufacturer, packer, or person for whom the product was
prepared and the statement of quantity of contents may be omitted from labels
for product not required to be labeled under Regulation 16, Section 1: Pro-
vided further, that the establishment number may be omitted from the labels
on cartons used as outer containers of edible fats, such as lard and oleomar-
garine, when such articles are enclosed in wrappers which bear an inspection
tNT 0
F0F tE
-49-
=egend and establishment number; and :'rom a label lithographed directly
on a can bearing the embossed or lithographed establishment number: And
provided further, that a metal container on which an inspection legend is
embossed or lithographed may, with the approval of the Commissioner of
Health, bear an inspection legend of different design and in abbreviated
form.
(1) The name of a product shall be the common name, if any, and one
which clearly and completely identifies the article. Product which has
been prepared by salting, smoking, drying, cooking, chopping, and the like
shall be so described on the label unless the name of the article implies,
or the manner of packaging shows, that the product was subjected to such
procedure or procedures. The unqualified terms "meat", "meat byproduct",
"meat food product', and terms common to the meat industry but not to
consumers such as "picnic", "butt", "cala", "square", "loaf", "spread.",
"delight", "roll", "plate", "luncheon", and "daisy" shall not be used as
names of articles unless accompanied with terms descriptive of the product
or with a list of ingredients.
(2) The list of ingredients shall appear as part of or in addition to
the true name of the product and shall show the common or usual names of
the ingredients arranged in the order of their predominance, except that
spices may be designated as "spices" or "flavorings", and flavorings (in-
cluding essential oils, oleoresins, and other spice extractives) may be
designated as "flavorings" without naming each. The name of an ingredient
shall not be a collective name but shall be a specific name as, for example,
"beef", "pork", "beef tripe", "sheep livers", "pork snouts", "flour", "corn
flour", "potato flour", "water", "dried skim milk", "tomato puree", and
"beef broth": Provided, that when a product is coated with pork fat, gela-
tin or other approved substance and a specific declaration of such coating
appears in connection with the name of the product, the ingredient statement
need not make reference to the ingredients of such coating: And provided
further, that when the label bears the designation "compound", or "short-
ening" the term "animal and vegetable fats" or "vegetable and animal fats"
may be employed to designate the ingredients of mixtures of such edible
fats. "Animal fats" as used herein means inspected and passed fat derived
from cattle, sheep, swine, or goats.
(3) The name of the manufacturer or packer may appear without quali-
fication on the label or the container of product. When the name of the
manufacturer or packer is not that under which inspection is granted at
the establishment, but is the name of a tenant operating in the establish-
ment, full information identifying the tenant and the scope of his operations
shall be furnished to the Commissioner of Health. When product is not pre-
pared by the person whose name appears on the label, the name shall be
qualified by a phrase which reveals the connection such person has with such
product, as for example, "Prepared for * * * ".
(4) The statement of quantity shall represent in terms of avoirdupois
weight or liquid measure the quantity of product in the package (exclusive
of materials packed with it) except as provided for in Regulation 16, Section
7. When no general consumer usage to the contrary exists, the statement
shall be in terms of liquid measure, if the product is liquid, or in terms
of weight if the product is solid, semisolid, viscous, or a mixture of solid
and liquid. Unless the statement is so qualified as to show that it expresses
the minimum quantity, it shall be taken to express the actual quantity. When
the statement expresses the minimum quantity, no variation below the stated
minimum shall be permitted, and variations above the stated minimum shall
-50-
be no greater than consistent with filling the container to the stated
minimum in accordance with good commercial practice. When the statement
expresses actual quantity, variations incident to packing in accordance
with good commercial practice shall be allowed bait the average shall not
be less than the quantity stated: Provided, than packages of product
having a capacity of less than one-half ounce avairdupois or less than
one-half fluid ounce shall not be required to be labeled with the state-
ment of the quantity of contents.
Section 2. (c) Stencils, box dies, inserts, tags, and like devices shall
not bear an inspection legend, or any abbreviation or representation
thereof: Provided, that with the approval of the Commissioner of Health,
box dies including the inspection legend and establishment number may be
used in marking wooden boxes of light material having a maximum capacity
of five pounds, fiber board containers, and wood wire-bound boxes and
crates with at least 90 per cent of the total wood surfaces being veneer
wood not over one-sixth of an inch thick and of such quality that matter
imprinted on it is legible.
Section 2. (d) The establishment number shall be either embossed or litho-
graphed on all sealed metal containers of inspected and passed product filled
in an official establishment, except that such containers which bear labels
lithographed directly on the can-and in which the establishment number is
incorporated need not have the establishment number embossed or lithographed
m thereon. Labels shall not be affixed to containers so as to obscure the
embossed or lithographed establishment number.
Section 2. (e) When any product is placed in a carton or in a wrapper of
paper or cloth or in such other labeled container or covering as the
Commissioner of Health may approve, an inspection legend and the establish-
ment number, in form and substance as specified in paragraph (b) of this
section, may be embodied on a sticker to be securely and prominently affixed,
along with the name of product, at a place on the label reserved and desig-
nated for the purpose. In case there are two or more display panels
featuring the name of product, the inspection sticker shall be affixed to
the principal panel or panels. The inspection sticker shall not be used
without the approval of the Commissioner of Health and shall be affixed to
the label under the supervision of an inspector or assistant.
Section 3. DELETED.
Section 4. (a) Except as provided in paragraph (d) of this section, no
label shall be used on any product until it has been approved in its final
form by the Commissioner of Health. For the convenience of the establishment
sketches or proofs of new labels may be submitted in triplicate through the
inspector in charge to the division for approval and the preparation of
finished labels deferred until such approval is obtained. All finished
labels shall be submitted in quadruplicate through the inspector in charge
to the division for approval.
Section 4. (b) In case of lithographed labels, paper take-offs in lieu of
sections of the metal containers shall be submitted for approval. Such paper
take-offs shall not be in the form of a negative but shall be a complete
reproduction of the label as it will appear on the package, including any
color scheme involved. In case of fiber containers, printed layers, such
as the kraft paper sheet, shall be submitted for approval in lieu of the
complete container.
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Section 4. (c) Inserts, tags, liners, palters, and like devices containing
printed or graphic :natter and for use on, or to be placed within, containers
and coverings of product shall be submitted for approval in the same manner
as provided for labels in paragraph (a) of this section, except that inspectors
in charge may permit use of such devices which contain no reference to product
and bear no misleading feature.
Section 4. (d) Stencils, labels, box dies, and brands may be used on ship-
ping containers and on such immediate containers as tierces, barrels, drums, '
boxes, crates, and large-size fiberboard containers provided the markings
are applicable to the product, are not false, or deceptive, and are used with
the approval of the inspector in charge. The inspection legend for use in
combination with such markings shall be approved by the Commissioner of Health
whether the Legend is applied in the form illustrated in Regulation 16,
Section 2, or by means of a domestic meat label.
Section 5. The inspector in charge may permit the use of approved labels or
other markings modified as follows provided the labeling or marking as modified
is so used as not to be false or deceptive:
(a). .Wh�n;all features of the label or marking are proportionately
enlarged and the color scheme remains the same.
(b) When changes are made in the figures denoting the quantity of
contents or when there is substitution of such abbreviations as "lb." for
"pound", "oz." for "ounce", or the word "pound" or "ounce" is substituted
for the abbreviation.
(c) When a master or stock label is approved from which the name and
address of the distributor are omitted and such name and address are applied
before being used. The words "prepared for" or similar statement must be
shown together with the blank space reserved for the insertion of the name
and address when such labels are offered for approval.
(d) When, during Christmas and other holiday seasons, wrappers or
other covers bearing floral or foliage designs or illustrations of rabbits,
chicks, fireworks, or other emblematic holiday designs are used with approved
labels or markings. The use of such designs will not make necessary the
application of labeling not otherwise required.
(e) When there is a slight change in arrangement of directions pertain-
ing to the opening of cans or the serving of the product.
(f) When there is a change in the order of predominance of the ingred-
ients on the label corresponding with a change in the formula used to prepare
the products Provided, that no new ingredients are added and none are
omitted. Nothing in this paragraph shall be construed to modify any require-
ment of these regulations which provides either minimum or maximum limits
for the use of certain ingredients.
Section 6. Labels shall be used only on products for which they are approved.
They shall not be applied to any product the container or covering of which
bears any statement that is false or misleading or is so made, formed, or
filled as to be deceptive or misleading.
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Section 7. Labels to be affixed to packages of product for foreign commerce
may be printed in a foreign language and may show the statement of the
quantity of contents in accordance with the usage of the country to which
exported. Deviations from the form of labeling required under these regu-
lations may be approved by the Commissioner of Health: Provided, (1) that
the proposed labeling accords to the specifications of the foreign purchaser,
(2) that it is not in conflict with the laws of the country to which it is
intended for export, and (3) that the outside of the shipping package is
labeled to show that it is intended for export; but if such product is sold
or offered for sale in domestic commerce all the requirements of these regu-
lations apply. The inspection legend and the establishment number shall in
all cases appear in English but, in addition, may appear literally translated
in a foreign language.
Section 8. (a) No product, and no container thereof, shall be labeled with
any false or deceptive name, but established trade names which are usual to
sv^h articles and are not false or deceptive and which have been approved
by the Commissioner of Health may be used.
Section 8. (b) A label for product which is in imitation of another food
shall bear the word "imitation" immediately preceding the name of the food
imitated and in the same size and style of lettering as in that name and
immediately thereafter the word "ingredients" and the names of the ingredients
arranged in the order of their predominance.
Section 8. (c) No statement, word, picture, design, or device, which conveys
any false impression or gives any false indication of origin or quality shall
appear on any label. For example-
(1) Terms having geographical significance with reference to a locality
other than that in which the product is prepared may appear on the label only
when qualified by the word "style", "type", or "brand", as the case may be,
in the same size and style of lettering as in the geographical term and
accompanied with a prominent qualifying statement identifying the country,
State, Territory, or locality in which the product is prepared, using terms
appropriate to effect the qualification. When the word "style" or "type" is
used, there must be a recognized style or type of product identified with and
peculiar to the locality represented by the geographical term and the product
must possess the characteristics of such style or type, and the word "brand"
shall not be used in such a way as to be false or deceptive., Provided, that
a geographical term which has come into general usage as a trade name and which
has been approved by the Commissioner of Health as being a generic term may be
used without the qualifications provided for in this paragraph. The term
"frankfurter", "vienna", "bologna', "lebanon bologna", "braunshweiger", "thur-
in er" " enoa" "leona" "berliner" "holstein" " otebor " "milan" " olish"g ) g , s ) 9 g g , f P ,
and their modifications, as applied to sausages, the terms "brunswick" and
"irish" as applied to stews, and the term "boston" as applied to pork shoulder
butts, need not be accompanied with the word "style", "type", or "brand" or
a statement identifying the locality in which the product is prepared.
(2) Such terms as "farm", "country", and the like shall not be used on
labels in connection with products unless such products are actually prepared
on the farm or in the country: Provided, that if the product is prepared in
the same way as on the farm or in the country these terms, if qualified by the
word "style" in the same size and style of lettering, may be used., Provided
further, that the term "farm' may be used as part of a brand designation when
qualified by the word "brand" in the same size and style of lettering, and
-53-
f olloved with a statement identifying the locality in which the product is
prepared. Sausage containing cereal shall not be labeled "farm style" or
"country style" and lard not rendered in an open kettle shall not be desig-
nated as "farm style" or "country sty�'leY,.
(3) The requirement that the label shall contain the name and place of
business of the manufacturer, packer, or distributor shall not be considered
to relieve any establishment from the requirement that its label shall not be
misleading in any particular.
(4) The term "spring lamb" or "genuine spring lamb" is applicable only
to carcasses y,f new-crop lambs slaughtered during the period beginning in
March and terminating not beyond the close of the week containing the first
Monday in October.
(5) Coverings shall not be of such color, design, or kind as to be
misleading or deceptive with -respect to color, quality, or kind of product
to which they are applied. For example, transparent or semitransparent
coverings for such articles as sliced tacon or pork sausage shall not bear
lines or other designs of red or other color which will give a false impression
of leanness of the product.
(6) The word "fresh" shall not be used on labels to designate product
which contains any sodium nitrate, sodium nitrite, potassium nitrate, or
potassium nitrite, or which has been salted for preservation.
(7) The words "spice", "spices" and "spiced", without qualification,
shall not be used unless they refer to genuine natural spices.
(8) As used on labels of meat or product, the term "gelatin" shall
mean (i) the jelly prepared in official establishments by cooking pork
skins, tendons, or connective tissue from inspected and passed product, and
(ii) dry commercial gelatin or the jelly resulting from its use.
(9) Product (other than canned product) labeled with the term "loaf"
as its name or part of its name shall be prepared in loaf form with sufficient
stability to withstand handling before placed in a wrapper, casing, or the
like.
(10) The term "baked" shall apply only to the product which has been
cooked by the direct action of dry heat and for a sufficient time to permit
the product to assume the characteristics of a baked article, such as the
formation of a brown crust on the surface, rendering out of surface fat, and
the caramelization of the sugar if applied. Baked loaves shall be heated to
a temperature of at least 16O0 F. and baked pork cuts shall be heated to an
internal temperature of at least 1700 F.
% (11) When product such as loaves is browned by dipping in hot edible
oil or by a flame, its label shall state such fact, the word "Browned in
Hot Cottonseed Oil" or "Browned by a Flame", as the case may be, appearing
as part of the name of product.
(12) The term "meat" and the names of particular kinds of meat, such
as beef, veal, mutton, lamb, and pork, shall not be used in such manner as to
be misleading or deceptive.
-5�- ,
(13) The word ".aam" without any prefix indicating the species of animal
from which derived, shall be used on labels only in connection with pork hams.
Ham shanks as such or ham shank meat as such or the trimmings accruing in the
trimming and shaping of hams shall not be labeled "ham" or "ham meat" without
qualification. When used in connection with a chopped product the term "ham'
or "ham meat" shall not include the skin.
(14) The terms "shankless" and "hockless" shall apply only to hasps and
pork shoulders from which the shank or hock has been completely removed,
thus eliminating the entire tibia and fibula, or radius and ulna, respectively,
together with the overlying muscle, skin, and other tissue.
(15) Such terms as "meat extract" or "extract of beef" without qualifi-
cation shall not be used on labels in connection with products prepared from
organs or parts of the carcass other than fresh meat. Extracts prepared from
any parts of the carcass other than fresh meat shall not be labeled "meat
extract" but may be properly labeled with the true name of the part from which
prepared. In the case of extract in fluid form, the word "fluid" shall also
appear on the label, as, for example, "fluid extract of beef". Meat extract
shall contain not more than 25 percent of moisture. Fluid extract of meat
shall contain not more than 50 percent of moisture.
(16) When cereal, vegetable starch, starchy vegetable flour, soya flour,
dried milk, or dried skim milk is added to sausage within the limits prescribed
under Regulation 17 of these regulations, there shall appear on the label in
a prominent manner, contiguous to the name of the product, the name of each
such added ingredient, as, for example, "cereal added", "with cereal", "potato
flour added", "cereal and potato flour added", "soya flour added", "dried skim
milk added", "cereal and dried skim milk added", as the case may be.
(17) When any product is enclosed in a container along with a packing
substance such as brine, vinegar, or agar jelly, a declaration of the packing
substance shall be printed prominently on the label in connection with the
name of product, as, for example, "frankfurts packed in brine", "lamb tongue
packed in vinegar", or "beef tongue packed in agar jelly", as the case may be.
The statement of the quantity of contents shall represent the weight of the
drained product when removed from the container to the exclusion of the pack-
ing substance. The packing substance shall not be used in such a manner as
will result in the container being so filled as to be misleading.
(18) The term "lard" is applicable only to the fat rendered from fresh,
clean, sound, fatty tissues from hogs in good health at the time of slaughter,
with or without lard stearin or hydrogenated lard. The tissues do not include
bones, detached skin, head skin, ears, tails, organs, windpipes, large blood
vessels, scrap fat, skimmings, settlings, pressings, and the like, and are
reasonably free from muscle tissue and blood.
(19) The term "leaf lard" is applicable only to lard prepared from
fresh leaf fat.
(20) The term "rendered pork fat" is applicable to the fat other than
lard, rendered from clean, sound carcasses, parts of carcasses, or edible
organs from hogs in good health at the time of slaughter, except that stomachs,
bones from the head, and bones from cured or cooked pork are not included.
The tissues rendered are usually fresh, but may be cured, cooked, or otherwise
prepared and may contain some meat food products. Rendered pork fat may be
hardened by the use of lard stearin and/or hydrogenated lard and/or rendered
_pork fat stearin and/or hydrogenated rendered pork fat®
-55-
(21) When lard or hardened lard is mixed with rendered pork fat or
hardened rendered pork fat, the mixture shall be designated as "rendered
pork fat" or "hardened rendered pork fat", as the case may be.
(22) Oil, stearin, or stock obtained from beef or mutton fats
rendered at a temperature above 1700 F. shall not be designated as "oleo
oil", "oleo stearin", or "oleo stock", respectively.
(23) When not more than 20 percent of beef fat, mutton fat, oleo
stearin, vegetable stearin, or hardened vegetable fat is mixed with lard
or with rendered pork fat, there shall appear on the label, contiguous to
and in the same size and style of lettering as the name of product, the
words "beef fat added", "mutton fat added", "oleo stearin added", "vege-
table stearin added", or "hardened vegetable fat added", as the case may be.
(24) The designation "vegetable fat" is applicable to vegetable oil,
vegetable stearin, or a combination of such oil and stearin, whereas the
designations "vegetable oil" and "vegetable stearin" shall be applicable
only to the oil and the stearin, respectively.
(25) No rendered edible animal fat or mixture of fats containing
rendered edible animal fat shall contain added water, except that puff-
pastry shortening may contain not more than 10 percent of water, and
oleomargarine may contain water within the limits prescribed under Regu-
lation 27 of these regulations.
(26) Containers of edible rendered animal fats and mixture of edible
fats containing animal fats shall, before or immediately after filling, be
legibly marked with the true name of the product.
(27) Product labeled "Chili Con Carne" shall contain not less than 40
percent of meat computed on the weight of the fresh meat. Head meat, cheek
meat, and heart meat exclusive of the heart cap may be used to the extent
of 25 percent of the meat ingredient under specific declaration on the
label. The mixture may contain not more than 8 percent, individually or
collectively, of cereal, vegetable starch, starchy vegetable flour, soya
flour, dried milk or dried skim milk.
(28) Product labeled "chili con carne with beans" shall contain not
less than 25 percent of meat computed on the weight of the fresh meat.
Head meat, cheek meat, and heart meat exclusive of the heart cap may be
used to the extent of 25 percent of the meat ingredient under specific
declaration on the label.
(29) Product labeled "hash" shall contain not less than 35 percent of
meat computed on the weight of the cooked and trimmed meat. The weight of
the cooked meat used in this calculation shall not exceed 70 percent of the
uncooked weight of the fresh meat. Corned beef hash shall not be made with
cereal, vegetable flour, dried skim milk, or similar substances. 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 or collectively to the extent of 5 percent of the "
meat ingredient in the preparation of corned beef hash. When beef cheek
meat, beef head meat, and beef heart meat are used in the preparation of
this product, their presence shall be reflected in the statement of ingred-
ients as required by Regulation 16 of these regulations.
-56-
(30) Products labeled as meat stews, for example, "beef stew",
"lamb stew", and the life, shall contain not less than 25 percent of meat
computed on the weight of the fresh meat.
(31) Product labeled "Tamales" shall be prepared with at least 25
percent meat computed on the weight of the uncooked fresh meat in relation
to all ingredients of the tamales. When tamales are packed in sauce or
gravy, the name of the product shall include a prominent reference to the
sauce or gravy, for example, "Tamales With Sauce", or "Tamales With Gravy".
Product labeled "Tamales With Sauce" or "Tamales With Gravy" shall contain
not less than 20 percent meat computed on the weight of the uncooked fresh
meat in relation to the total ingredients making up the tamales and sauce
or the tamales and gravy.
(32) Spaghetti with meat balls and sauce, spaghetti with meat and
sauce, and similar product, shall contain not less than 12 percent of meat
computed on the weight of the fresh meat. The presence of the sauce or
gravy constitutent shall be declared prominently on the label as part of
the name of the product. Meat balls may be prepared with not more than
12 percent, singly or collectively, of farinaceous material, soya flour,
dried skim milk, and the like.
(33) Spaghetti sauce with meat shall contain not less than 6 percent
of meat computed on the weight of the fresh meat.
(34) Scrapple shall contain not less than 40 percent of meat and/or
meat byproducts computed on the basis of the fresh weight, exclusive of
bone. The meal or flour used may be derived from grain and/or soybeans.
(35) Hamburger shall consist of chopped fresh beef, with or without
the addition of beef fat as such and/or of seasoning, and shall not contain
more than 30 percent of fat.
(36) Liver sausage, liver loaf, liver paste, liver cheese, liver
pudding, liver spread, and the like shall contain not less than 30 percent
of liver computed on the weight of the fresh liver.
(37) Product labeled "ham spread", "tongue spread", and the like
shall contain not less than 50 percent of the meat ingredient named (to
the exclusion of other meat and meat byproduct except fat), computed on
the weight of the fresh meat.
(38) Deviled ham may contain added ham fat: Provided, that the
total fat content shall not exceed 35 percent of the finished product.
The moisture content of deviled ham, deviled tongue, and the like, shall
not exceed that of the fresh unprocessed meat.
(39) Potted meat food product and deviled meat food product shall not
contain cereal, vegetable flour, dried skim milk or similar substance. The
amount of water added to potted meat food product and deviled meat food
product shall be limited to that necessary to replace moisture lost during
processing.
(40) Pork sausage and breakfast sausage, whether fresh, smoked, or
canned, shall not be made with product which, in the aggregate for each
lot, contains more than 50 percent trimmable fat; that is, fat which can
be removed by thorough, practicable trimming and sorting.
-57-
(41) Cooked, cured, or pickled pigs feet, pigs knuckles, and the
like, shall be labeled to show that the bones remain in the product, if
such is the case. The designation "semi-boneless" shall not be used if
less than 50 percent of the total weight of bones has been removed.
(42) Canned product labeled "Corned Beef" and canned product labeled
"Roast Beef Parboiled and Steam Roasted" shall be prepared so that the
weight of the finished product shall not exceed 70 percent by weight of
the fresh beef, plus salt and flavoring material included in the product.
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 or collectively to the extent of
5 percent of the meat ingredient in the preparation of canned product
labeled "Corned Beef" and canned product labeled "Roast Beef Parboiled
and Steam Roasted". When beef cheek meat, beef head meat, and beef heart
meat are used in the preparation of these products, their presence shall
be reflected in the statement of ingredients as required by Regulation 16
of these regulations.
(43) When monoglycerides and diglycerides are added to rendered
animal fat or a combination of such fat and veSpUble fat, there shall
appear on the label in a prominent manner and iguous to the name of
the product a statement such as "With Diglycerid l and Monoglycerides"
or "Diglycerides and Monoglycerides Added" as the case may be.
(44) Canned product labeled "Tripe With Milk" shall be prepared so
that the finished canned article, exclusive of the cooked-out juices and
milk, will contain at least 65 percent tripe. The product shall be pre-
pared with not less than 10 percent milk.
(45) Product labeled "Beans With Frankfurters in Sauce", "Sauer-
kraut With Weiners and Juice", and the like, shall contain not less than
20 percent frankfurters or weiners computed on the weight of the smoked
and cooked sausage prior to its inclusion with the beans or sauerkraut.
(46) Product labeled "Lima Beans With Ham in Sauce", "Beans With
Ham in Sauce", "Beans With Bacon in Sauce", and the like, shall contain
not less than 12 percent ham or bacon computed on the weight of the smoked
ham or bacon prior to its inclusion with the beans and sauce.
(47) Product labeled "Chow Mein Vegetables With Meat", and "Chop
Suey Vegetables With Meat" shall contain not less than 12 percent meat
computed on the weight of the uncooked fresh meat prior to its inclusion
with the other ingredients.
(48) Products labeled "Pork With Barbecue Sauce" and "Beef With
Barbecue Sauce" shall contain not less than 50 percent meat computed on
the weight of the cooked and trimmed meat. The weight of the cooked meat
used in this calculation shall not exceed 70 percent of the uncooked weight
of the meat. If uncooked meat is used in formulating the products, they
shall contain at least 72 percent meat computed on the weight of the fresh
uncooked meat. When cereal, vegetable flour, dried skim milk or similar
substances are used in preparing the products, such fact shall be promi-
nently stated as a part of the name of the product.
(49) The weight of smoked products such as hams, pork shoulders, pork
shoulder picnics, pork shoulder butts, beef tongues, and the like, except
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hams, pork shoulder picnics, and similar products prepared for canning shall
not exceed the weight of the fresh uncured article. Hams, pork shoulder
picnic ,, and similar products prepared for canning shall be prepared to con-
form to the limitations provided in Regulation 17, Section 7 (n), of these
regu.l.a-..ions, in the case of ham for canning.
(50) The term "Animal Fat" and "Meat Fat" may be used synonymously to
identify rendered fats obtained from cattle, sheep, swine, or goats in the
name of product and ingredient statement for such meat food products as
shortening and uncolored oleomargarine. The terms "Animal Fat" or "Meat
Fat" shall not be used to identify such well known single commodities as
lard, rendered pork fat, oleo oil, oleo stearin, oleo stock, and the like
when prepared and packed as such.
(51) "Beef With Gravy" and "Gravy With Beef" shall not be made with
beef which, in the aggregate for each lot contains more than 30 percent
trimmable fat, that is, fat which can be removed by thorough practical
trimming and s-.xting.
Section 9. Product which bears or contains any artificial coloring, arti-
ficial flavoring, or preservative shall bear labeling stating that fact.
(a) Artificial coloring of edible fats shall be declared on the label
in a prominent manner and contiguous to the name of the product by the words
artificially colored".
(b) When product is placed in casings to which artificial coloring is
applied, as permitted under these regulations, there shall appear on the
label, in a prominent manner and contiguous to the name of the product,
the words "Artificially colored": Provided, that if the casing is removed
from the product at the establishment and there is evidence of the artificial
coloring on the surface of the product, there shall appear on the label in
a prominent manner and contiguous to the name of the product, the words
"artificially colored": Provided further, that when the casing is colored
prior to its use as a covering for product, there shall appear on the label
in a prominent manner and contiguous to the name of the product the words
i'casing colored": but Provided further, that colored opaque artificial
casings need not be marked with the words "casing colored".
(c) When any artificial flavoring is permitted to be added to product
there shall appear on the label in prominent letters and contiguous to the
name of the product the words "artificially flavored", and the ingredient
statement shall identify it as an artificial flavoring.
(d) When a preservative is added to product, as permitted under these
regulations, there shall appear on the label in prominent letters and con-
tiguous to the name of the product a statement showing that fact and
identifying the preservative and the percentage amount.
(e) Containers of meat packed in borax or other preservative for
export to a foreign country which permits the use of such preservative shall,
at the time of packing, be marked "for export", followed on the next line by
the words "packed in preservative", or such equivalent statement as may be
approved for this purpose by the Commissioner of Health, and directly
beneath this there shall appear the word "establishment" or abbreviation
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thereof, followed by the number of the establishment at which the product
is packed. The complete statement shall be applied in a conspicuous
location and in letters not less than one inch in height.
Section 10. (a) No inspection legend which has been previously used shall
be used again for the identification of any product, except as provided for
in paragraph (b) of this section.
Section 10. (b) All stencils, marks, labels, or other devices on previously
used containers, whether relating to any product or otherwise, shall be re-
moved or obliterated before such containers are used for any product, unless
such stencils, marks, labels, or devices correctly indicate the article to
be packed therein and such containers are refilled under the supervision of
an inspector or assistant.
Section 11. (a) All labeling of product required to be inspected by
inspectors or assistants shall be in compliance with these regulations.
Section 11. (b) No person shall apply or affix, or cause to be applied
or affixed, any label to any product prepared or received in an official
establishment, or to any container thereof, except in compliance with these
regulat ions.
Section 11. (c) No person shall, in an official establishment, fill or
cause to be filled, in whole or in part, any container with any product
required by these regulations to bear a label, except in compliance with
these regulations.
Section 11. (d) No person shall remove or cause to be removed from an
official establishment any product bearing a label unless such label be in
compliance with these regulations.
Section 12. When it is claimed by an official establishment that some of
its labeled product which has been transported to a location other than an
official establishment, is in need of relabeling on account of the labels
having become mutilated or otherwise damaged, the requests for relabeling
the product shall be sent to the Commissioner of Health and accompanied with
a statement of the reasons therefor. Labeling material intended for relab-
eling inspected and passed product shall not be transported from an official
establishment until permission has been received from the Commissioner of
Health. The relabeling of inspected and passed product with official labels
shall be done under the supervision of an inspector of the division. The
establishment shall reimburse the division in accordance with these regu-
lations for any cost involved in superv�sing, the relabeling of such product.
Section 13. Labels, wrappers, and cartons bearing an inspection legend with
or without the establishment number may be transported from one official
establishment to another: Provided, such shipments are made with the per-
mission and under the supervision of the inspector in charge at the station
of origin, who will notify the inspector in charge at destination concerning
the date of shipment of the labeling material and the character and quantity
of the materials involved. No such material shall be used at the establish-
ment to which it is shipped unless it conforms with the requirements of these
regulations.
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Section 14. Once a year or oftener if necessary, each official establish-
ment should submit to the Commissioner of Health, in quadruplicate, a list
of approvals for labels that have become obsolete, accompanied with a
statement that such approvals are no longer desired. The approvals shall
be identified by the number, the date of approval, and the name of product
or other designation showing the class of material.
REGULATION 17: REINSPECTION AND PREPARATION OF PRODUCTS
Section 1. (a) All products, whether fresh, cured, or otherwise prepared,
even though previously inspected and passed, shall be reinspected by
inspectors or assistants as often as may be necessary in order to ascertain
whether they are sound, healthful, wholesome, and fit for human food at the
time they leave official establishments. If, upon reinspection, any article
is found to have become unsound, unhealthful, unwholesome, or in any way
unfit for human food, the original mark, stamp, or label thereon shall be
removed or defaced and the article condemned: Provided that,
(1) If an article becomes soiled or unclean by falling on the floor or
in any other accidental way, it may be cleaned (including trimming, if
necessary) and presented for reinspection.
(2) When an article is found to be affected by any unsound or unwhole-
some condition designated by the Commissioner of Health as being capable of
rehandling by approved methods for food purposes, the official establishment
may be permitted to rehandle if necessary steps are immediately taken in a
manner prescribed by him. Included are such conditions as articles found to
have absorbed a foreign odor, to contain mold or similar substance, and
rendered animal fats in which there is present tank water in first stages
of sourness. If, upon final inspection, the article is found to be sound
and wholesome, it shall be passed for human food; otherwise it shall be
condemned.
Section 1. (b) Care shall be taken to see that product is in good con-
dition when placed in freezers. If there is doubt as to the soundness of
any frozen product, the inspector will require the defrosting and rein-
spection of a sufficient quantity thereof to determine its actual condition.
0.) Product, such as pork tenderloins, brains, sweetbreads, stews,
chop suey, etc., shall not be packed in hermetically sealed metal or glass
containers, unless subsequently heat processed or otherwise treated to
preserve the product in a manner approved by the Commissioner of Health.
(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 in charge.
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.
Section 1. (c) Attention should be given particularly to the first
draw-off from the bottoms of tank cars where a tank-water-sour condition
is sometimes found.
Section 2. A "Texas Retained" tag shall be placed by an inspector or
assistant at the time of reinspection on all products or the containers
thereof which are suspected on reinspection at an official establishment
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or in the possession of such establishment of being unsound, unhealthful,
unwholesome, or in any way unfit for human food. The inspector or assistant
who affixes the tag shall record the tag number and the kind and amount of
the article retained. Such tag shall accompany such article to the retaining
room or other special place for final inspection. When the final inspection
is made, if the article is condemned, the original mark, stamp, or label
thereon shall be removed or defaced and the inspector shall stamp on or write
across the face of the retained tag the phrase "Texas Inspected and Condemned",
and this tag shall accompany such article into the tank. The inspector shall
make a complete record of the transaction and shall report his action to the
inspector in charge. If, however, upon final inspection the article is passed
for food, the inspector shall remove the retained tag, record the transaction,
and report his action to the inspector in charge.
Section 3. Division employees shall inform local representatives of the Food and
Drug Administration, or responsible State or municipal officials, and report
to the Commissioner of Health regarding any product which bears, or the container
of which bears, the inspection legend, discovered by them outside of official
establishments, and which is unaotohd, unhealt13f'ul4 unwholesome, or in any way
unfit fox, human food.
Section 4. (a) Except as provided in Regulation 11 of these regulations, no
product shall be brought into an official establishment unless it has been
previously inspected and passed by an inspector or assistant, nor unless it
can be identified by marks, seals, brands, or labels as having been so
inspected and passed, nor, except as provided in Regulation 26 of these regu-
lations, if it has been processed'eltewhere than in an official establishment.
All products brought into an official establishment in compliance with these
regulations shall be identified and reinspected at the time of receipt, and
be subjected to further reinspection in such manner and at such times as may
be deemed necessary. If upon such reinspection any article is found to be
unsound, unhealthful, unwholesome, or otherwise unfit for human food, the
original mark, stamp, or label shall be removed or defaced and the article
condemned.
Section 4. (b) Any product which has been inspected and passed under these
regulations and which bears the inspection legend may be removed from the
official establishment, provided it is sound, healthful, wholesome, and fit
for human food and has not been processed, reprocessed, or changed elsewhere
than in an official establishment in any manner so as to alter the character
of the product. •
Section 5. Every official establishment shall designate, with the approval
of the inspector in charge, a dock or place at which returned products shall
be received and such products shall be received only at such dock or place
and shall be inspected there by an inspector or assistant before further
entering the establishment.
Section 6. (a) All processes used in curing, pickling, rendering, canning,
or otherwise preparing any product in official establishments shall be super-
vised by inspectors or assistants. 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 the product and are clean and sanitary. All steps in the pro-
cesses of manufacture shall be conducted carefully and with strict cleanliness
in rooms or compartments separate from those used for inedible products.
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(1) All containers which are intended to be hermetically sealed shall
be washed as required under Regulation 18, Section 10, immediately before
filling, except that the hermetically sealed cans in which lard is shipped
may be examined immediately before being filled and if found to be acceptably
clean, need not be washed.
(2) Pumps, pipes, conductors, and fittings used to conduct milk, skim
milk, cream, or mixtures of these in the manufacture of oleomargarine shall
be of sanitary construction, with smooth inner and outer surfaces of non-
corrosive material or coated with nickel, tin or other approved material
readily demountable for cleaning, and shall be kept clean and sanitary.
(3) Equipment may be used interchangeably for the preparation of lard
and rendered pork fat which are to be labeled as such. The Commissioner of
Health may grant permission for the restricted dual use of such equipment for
the preparation of other products. The pipes and equipment used for edible
fats shall be so arranged that the identity of the product will be maintained
until the product is properly labeled.
(4) The only animal casings that may be used as containers of product
are those from cattle, sheep, swine, or goats.
(5) Casings for products shall be carefully inspected by inspectors or
assistants. Only those which have been carefully washed and thoroughly
flushed with clean water immediately before stuffing, are suitable for con-
tainers, are clean, and are passed on such inspection} shall be used.
(6) Beef rounds, beef bungs, beef middles, beef bladders, calf rounds,
hog bungs, hog middles, and hog stomachs, which are to be used as containers
of meat food product shall be presented for inspection turned with the fat
surface exposed.
(7) Portions of casings which show infestation with Oesophagostomum
or other nodule-producing parasite, and weasands infested with the larvae
of Hypoderma lineatum, shall be rejected, except that when the infestation
is slight and the nodules and larvae are removed, the casing or weasand may
be passed.
(8) The fermenting of intestines is not permitted in official estab-
lishments. The stripping and sliming of intestines shall be performed in
a clean manner.
(9) Hog and sheep casings intended for use as container of product
may be treated by soaking in or applying theretc sound, fresh pineapple
juice or a sound solution containing 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 treat-
ment shall be followed by washing and flushing the casings with water
sufficiently to effectively remove the substance used and terminate the
enzymatic action.
Section 6. (b) All substances and ingredients used in the manufacture or
preparation of any product shall be clean, sound, healthful, wholesome, and
otherwise fit for human food.
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(1) 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.
(2) Care shall be taken to remove bones and parts of bones from product
which is intended for chopping.
(3) Heads for use in the preparation of meat food products shall be
split and the bodies of the teeth, the turbinated and ethmoid bones, ear
tubes, and horn butts removed, and the heads then thoroughly cleaned.
(4) Kidneys for use in the preparation of meat food products shall
first be freely sectioned and then thoroughly soaked and washed. All detached
kidneys, including beef kidneys detached with kidney fat, shall be inspected
before being used in or shipped from the establishment.
(5) Testicles if handled as an edible product may be shipped from the
establishment as such, but they shall not be used as an ingredient of a meat
food proO uct.
(6) Cattle paunches and hog stomachs for use in the preparation of meat
food products shall be thoroughly cleaned on all surfaces and parts immediately
after being emptied of their contents, which shall follow promptly their
removal from the carcasses.
(7) Tonsils shall be removed and shall not be used as ingredients of
meat food products.
(8) Hog blood shall not be used as an ingredient of meat food product.
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.
(9) No prohibited dye, chemical, preservative, or other substance shall
be brought into or kept in an official establishment for use as an ingredient
of human food or animal feed.
(10) Intestines shall not be used as ingredients of meat food products.
(11) Clotted blood shall be removed from hog hearts before they are
shipped from the establishment or used in the preparation of a meat food
product.
Section 7. (a) No product shall contain any substance which impairs its
wholesomeness or which is not approved by the Commissioner of Health.
1'ection 7. (b) There may be added to products, with appropriate declaration
as required under Regulations 15 and 16, of these regulations, common salt,
sugar (sucrosi, refined corn sugar (dextrose), wood smoke, a vinegar, flav-
orings, spices, sodium nitrate, sodium nitrite, potassium nitrate (saltpeter),
and potassium nitrite.
Section 7. (c) Monoglycerides and diglycerides may be added to rendered
animal fat or a combination of such fat and vegetable fat with appropriate
declaration as required in Regulation 16 of these regillstions.
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Section ?, (d) �-ropriate ,I'aclaration, as provided in Regulation 16
of these .r.e.m .lations, following preservatives may be added, in the
amounts il:.d-isated, t.} rendered animal fat or a combination of such fat and
vegetable fat:
(1) Resin guaiac not to exceed 1/10 of 1 percent; or
(2) Nordihydroguaiaretic acid not to exceed 1/100 of 1 percent; or
(3) Tocopherols not to exceed 3/100 of 1 percent. (A 30-percent con-
centration of tocopherols in vegetable oils shall be used when added as a
preservative to products designated as "lard" or "rendered pork fat"); or
(4) Lecithin: Provided, that nothing in this paragraph shall prevent
the use of this substance as an emulsifier as approved by the Commissioner
of Health; or
(5) Citric acid not to exceed 1/100 of 1 percent; or
(6) Citric acid not to exceed 5/1000 of 1 percent, or phosphoric acid
not to exceed 5/1000 of 1 percent, in combination with not more than 1/100
of 1 percent of nordihydroguaiaretic acid; or
(7) Propyl gallate not to exceed 1/100 of 1 percent; or
(8) Propyl gallate not to exceed 1/100 of 1 percent in combination
with not more than 5/1000 of 1 percent of citric acid; or
(9) Thiodipropionic acid, dilauryl thiodipropionate, distearyl thiodi-
proprionate or combinations thereof in quantities not to exceed 1/100 of 1
percent of thiodipropionic acid or distearyl thiodipropionate or combina-
tions of the two; or
(10) Butylated hydro<7yanisole (a mixture of 2-tertiarybutyl-4-hydroxya-
nisole and 3-tertiarybutyl-hydroxyanisole) and combinations of Butylated
hydroxyanisole with nordihydroguaiaretic acid or propyl gallate with or without
the addition of citric acid or phosphoric acid, may be added as preservatives
to animal fats and shortenings containing animal fats. The quantities used
shall not exceed 2/100 of 1 percent of Butylated hydroxyanisole, or 1/100 of
1 percent of hordihydroguaiaretic acid plus 2/100 of 1 percent Butylated
hydrox,yanisole or 1/100 of 1 percent of Propyl gallate plus 2/100 of 1 percent
of butylated hydroxyanisole. Citric acid or phosphoric acid, not to exceed
5/1000 of 1 percent may be added with Butylated hydroxyanisole or with the
combinations of Butylated hydroxyanisole and nordihydroguaiaretic acid or
Propyl gallate.
Section 7. (e) To facilitate chopping and/or to dissolve the usual curing
ingredients, water or ice may be used in the preparation of luncheon meat
and meat loaf; however, the total amount of water used shall not exceed three
percent of the ingredients going into the preparation of the product and its
presence shall be declared as required under Regulations 15 and 16 of these
regulations.
Section 7. (f) Except as otherwise provided, sausage shall be prepared with
meat, or meat and meat product, seasoned with condimental proportions of con-
dimental substances.
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Section 7. (g) Under appropriate declaration as required in Regulations
15 and 16 of these regulations, sausage may contain not more than 32 percent,
individually or collectively, of cereal, vegetable starch, starchy vegetable
flour, soya flour, dried skim milk, or dried milk.
Section 7. (h) Under appropriate declaration as required in Regulations 15
and 16 of these regulations, water or ice may be used in the preparation of
sausage which is not cooked, in an amount not to exceed three percent of the
total ingredients used. Sausage of the kind which is cooked, such as frank-
furters, vienna and bologna, may contain not more than 10 percent of added
water or moisture.
Section 7. (1) Bicarbonate of soda, caustic soda, sodium carbonate, dia-
tomaceous earth, fuller's earth, carbon, acetic acid, tannic acid, agents
used exclusively as catalyzers such as nickel preparations, and such other
substances as may be approved by the Commissioner of Health may be used in
the preparation of rendered fats: Provided, that they are eliminated during
the process of manufacturing.
Section 7. (J) Caustic soda, sodium carbonate (soda ash or sal soda),
trisodium phosphate, or sodium metasilicate, or a combination of these sub-
stances, or lime, or a combination of lime and sodium carbonate, and/or a
solution of hydrogen peroxide, may be used in the preparation of tripes
Provided, that immediately following the treatment the tripe is thoroughly
washed with clear water and the added substances removed.
Section 7. (k) The use of sodium nitrite, potassium nitrite, sodium nitrate,
or potassium nitrate, or combinations of nitrite and nitrate, shall not result
in the presence of more than 200 parts per million of nitrite in the finished
product. Supplies of sodium nitrite and potassium nitrite and mixtures con-
taining them must be kept securely under the care of a responsible employee
of the establishment. The specific nitrite content of such supplies must be
known and clearly marked accordingly. The maximum amounts of sodium nitrite
and/or potassium nitrite which may be used are as follows:
(1) 2 pounds in 100 gallons of pickle.
(2) 1 ounce for each 100 pounds of meat in dry salt, dry cure, or box
cure.
(3) pounce in 100 pounds of chopped meat and/or meat byproducts.
Section 7. (1) Harmless synthetic flavoring may be added to products for
which they are approved by the Commissioner of Health, and declared as
"artificial flavoring", as required under Regulations 15 and 16 of these
regulations.
Section 7. (m) Coloring matter and dyes which are approved by the Com-
missioner of Health when declared as required under Regulations 15 and 16
of these regulations may be mixed with rendered fats, applied to animal and
artificial casings, and applied to such casings enclosing products Provided,
that there is no penetration of the coloring matter or dye into the product.
The presence of a visible ring of dyed product appearing around the periphery
of the cut surface is evidence of penetration.
The following coloring matters and dyes are acceptable:
(1) The natural coloring matters alkanet, an=tto, carotene, cochineal,
green chlorophyll, saffron, and turmeric.
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(2) Coal-tar dyes as follows, subject also to certification by the
manufacturer and the furnishing of authoritative evidence to the inspector
in charge that the dyes have been certified under the Federal Food, Drug,
and Cosmetic Act for use in connection with foods:
Name Former Name
FD&C Blue No. 1 Brilliant Blue FCF
FD&C Blue No. 2 Indigotine
FD&C Green No. 1 Guinea Green B
FD&C Green No. 2 Light Green SF Yellowish
FD&C Green No. 3 Fast Green FCF
FD&C Orange No. 1 Orange 1
FD&C Orange No. 2 Orange SS
FD&C Red No. 1 Ponceau 3R
FD&C Red No. 2 Amaranth
FD&C Red No. 3 Erythrosine
FD&C Red No. 4 Ponceau SX
FD&C Red No. 32 Oil Red XO
FD&C Yellow No. 1 Naphthol Yellow S
FD&C Yellow No. 2 Naphthol Yellow S-Potassium Salt
FD&C Yellow No. 3 Yellow AB
FD&C Yellow No. 4 Yellow OB
FD&C Yellow No. 5 Tartrazine
FD&C Yellow No. 6 Sunset Yellow FCF
(3) Mixture of two or more dyes mentioned in subparagraphs (l) and (2),
of this paragraph, or a mixture of one or more of the dyes with harmless
inert materials, such as common salt or sugar.
Section 7. (n) The preparation of a ham for canning shall not result in
an increase in weight of more than eight percent over the weight of the fresh
uncured ham; that is, the weight of the boneless cured ham at the time of
canning, plus the weight of the skin, bones, fat, and trimmings removed from
;he ham, shall not exceed 108 percent of the weight of the fresh uncured ham.
Section 7. (o) For the purpose of preventing coagulation citric acid or
sodium citrate with or without water, may be added to fresh beef blood in an
amount not to exceed 2/10 of one percent of the total mixture. When water
is used to make a solution of the citric acid or sodium citrate added to the
beef blood, not more than two parts of water to one part of citric acid or
sodium citrate shall be used.
Section 7. (p) Harmless bacterial starters of the acidophilus type may be
used in the preparation of such kinds of sausage as thuringer, lebanon
bologna, cervelat, salami and pork roll in an amount not to exceed 2 of 1
percent. When used, the harmless bacterial starter shall be included in the
list of ingredients in the order of its predominance as required by Regu-
lations 15 and 16 of these regulations.
Section 8. Samples of products, water, dyes, chemicals, preservatives,
spices, or other articles in any official or exempted establishment shall
be taken, without cost to the division, for examinat:icn, often as may be
deemed necessary for the efficient conduct ui' the inspection.
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Section 9. (a) All forms of fresh pork, including fresh unsmoked sausage
containing pork muscle tissue, and pork such as hams, shoulders, shoulder
picnics, bacon, and jowls, which are subjected only to curing or to smoking
at temperatures that do not impart to the meat the appearance of being
cooked, are classed as products that are customarily well cooked in the
home or elsewhere before being served to the consumer. Therefore, the treat-
ment of such products for the destruction of trichinae is not required.
Section 9. (b) Products containing pork muscle tissue (including hearts,
pork stomachs, and pork livers) or the pork muscle tissue which forms an
ingredient of such products, including, or of the character of, those named
in this paragraph, are classed as articles which shall be effectively heated,
refrigerated, or cured at a federally inspected establishment to destroy any
possible live trichinae: Bologna; frankfurts; viennas; smoked sausage;
knoblauch sausage; mortadella; all forms of summer or dried sausage, including
mettwurst; cooked loaves; roasted, baked, boiled or cooked ham, porit shoulder,
or pork shoulder picnic; Italian-style ham; Westphalia-style ham; smoked bone-
less pork shoulder butts; cured meat rolls; capocollo (capicola, capacola);
coppa; fresh or cured boneless pork shoulder butts, hams, loins, shoulders,
picnics, and similar pork cuts, in casings or other containers in which
ready-to-eat delicatessen articles are customarily enclosed; cured boneless
pork loin; boneless back bacon (Canadian style bacon); pork cuts such as hams,
shoulders and picnics, which are subjected to smoking at sufficiently high
temperature, to impart a partially cooked appearance to the meat (ordinarily,
such cuts fall in this class when heated to an internal temperature above
1200 F.).
Section 9. (c) The treatment shall consist of heating, refrigerating, or
curing, as follows:
(1) Heating. All parts of the pork muscle tissue shall be heated to a
temperature not lower than 1370 F., and the method used shall be one known
to insure such a result. On account of difference in methods of heating and
in weights of products undergoing treatment it is impracticable to specify
details of procedures for all cases.
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.
(2) Refrigerating. At any stage of preparation and after preparatory
chilling to a temperature of not above 400 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
:pecif°ied in table 1, the duration of such refrigeration at the specified
temperature being dependent on the thickness of the meat or inside dimensions
of the container.
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Table 1. Required period of freezing at temperature indicated:
Temperature Group 1 Group 2
oF. Days Days
5 20 30
-10 10 20
-20 6 12
Group 1 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 thick-
ness.
Group 2 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 thick-
ness not exceeding 27 inches.
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., -100 F., or -200 F., as the case may be.
During the period of refrigeration the product or lot thereof shall be
kept separate from other products and in the custody of the division. Rooms
or compartments equipped for being made secure with division lock or seal
shall be provided. 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 the prescribed freezing has been finished,
the product shall be kept under close supervision of an inspector until it
is prepared in finished form as one of the articles enumerated in paragraph
(b) of this section or until it is transferred under division control to
another establishment for preparation in finished form.
Pork which has been refrigerated as herein specified may be transferred
in sealed railroad cars, sealed motortrucks, sealed wagons, or sealed closed
containers to another official establishment at the same or another station
for use in the preparation of meat and product of a kind customarily eaten
without cooking by the consumer. The sealing of closed containers, such as
boxes and slack barrels, shall be effected by cording and affixing thereto
division seals, and such containers as tierces and kegs shall be held in
division custody by sealing with wax impressed with a division metal brand.
Railroad cars, motortrucks, and wagons shall, when necessary, be sealed with
division car seals. Properly sealed and marked closed containers may be
shipped with other meat in unsealed railroad cars, motortrucks., and wagons.
Containers such as boxes, barrels, and. tierces shall be plainly and conspic-
uously marked with a label or stencil furnished by the establishment, as
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follo�,Tse "Pork product degrees F. days' refrigeration",
indicating the temperature at which the product was refrigerated and length
of time so treated. For each consignment there shall be promptly issued
and forwarded to the inspector in charge at destination a report on the
form entitled "Notice of Unmarked Meats Shipped in Sealed Cars", approp-
riately modified to show the character of the containers and that the contents
are "Pork product degrees F. days' refrigeration". A duplicate
copy shall be retained in the station file. Cured boneless pork loins shall
be subjected to prescribed treatment for destruction of trichinae prior to
being shipped from the establishment where cured. Such cured boneless pork
loins may then be shipped to other official establishments without sealing
but they shall carry the mark of inspection.
(3) Curing--(i) Sausage. Sausage may be stuffed in animal casings,
hydrocellulose casings, or cloth bags. During any stage of treating the
sausage for the destruction of live trichinae, except as provided in method
five, these coverings shall not be coated with paraffin or like substances,
nor shall any sausage be washed during any prescribed period of drying. In
the Preparation of sausage, one of the following methods may be used:
Method No. 1. The meat shall be ground or chopped into pieces not
exceeding three-fourths of an inch in diameter. A dry-curing mixture con-
taining not less than 3-1/3 pounds of salt to each hundredweight of the
unstuffed sausage shall be thoroughly mixed with the ground or chopped-meat.
After being stuffed, sausage having a diameter not exceeding 32 inches,
measured at the time of stuffing, shall be held in a drying room not less
than twenty days at a temperature not lower than 450 F., except that in
sausage of the variety known as pepperoni, if in casings not exceeding
1-3/8 inches in diameter measured at the time of stuffing, the period of
drying may be reduced to 15 days. In no case, however, shall the sausage
be released from the drying room in less than 25 days from the time the
curing materials are added, except that sausage of the variety known as
pepperoni, if in casings not exceeding the size specified, may be released
at the expiration of 20 days from the time the curing materials are added.
Sausage in casings exceeding 32 inches, but not exceeding 4 inches, in
diameter at the time of stuffing, shall be held in a drying room not less
than 35 days at a temperature not lower than 450 F., and in no case shall
the sausage be released from the drying room in less than 40 days from the
time the curing materials are added to the meat.
Method No, 2. The meat shall be ground or chopped into pieces not
exceeding three-fourths of an inch in diameter. A dry-curing mixture
containing not less than 3-1/3 pounds of salt to each hundredweight of
the unstuffed sausage shall be thoroughly mixed with the ground or chopped
meat. After being stuffed, the sausage having a diameter not exceeding
32 inches, measured at the time of stuffing, shall be smoked not less than
40 hours at a temperature not lower than 800 F., and finally held in a
drying room not less than 10 days at a temperature not lower than 450 F.
In no case, however, shall the sausage be released from the drying room
in less than 18 days from the time the curing materials are added to the
meat. Sausage exceeding 32 inches, but not exceeding 4 inches, in diameter
at the time of stuffing, shall be held in a drying room, following smoking
as above indicated, not less than 25 days at a temperature not lower than
450 F., and in no case shall the sausage be released from the drying room
in less than 33 days from the time the curing materials are added to the
meat.
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Method No. 3. The meat shall be ground or chopped into pieces not
exceeding three-fourths of an inch in diameter. A dry-curing mixture con-
taining not less than 3-1/3 pounds of salt to each hundredweight of the
unstuffed sausage shall be thoroughly mixed with the ground or chopped meat.
After admixture with the salt and other curing materials and before stuffing,
the ground or chopped meat shall be held at a temperature not lower than
340 F. not less than 36 hours. After being stuffed the sausage shall be
held at a temperature not lower than 34° F. for an additional period of time
sufficient to make a total of not less than 144 hours from the time the
curing materials are added to the meat, or the sausage shall be held for
the time specified in a pickle-curing medium of not less than 500 strength
(salometer reading) at a temperature not lower than 44° F. Finally, the
sausage having a diameter not exceeding 32 inches, measured at the time of
stuffing, shall be smoked for not less than 12 hours. The temperature of
the smokehouse during this period at no time shall be lower than 90° F;
and for four consecutive hours of this period the smokehouse shall be main-
tained at a temperature not lower than 1280 F. Sausage exceeding 32 inches,
but not exceeding 4 inches, in diameter at the time of stuffing shall be
smoked, following the prescribed curing for not less than 15 hours. The
temperature of the smokehouse during the 15-hour period shall at no time
be lower than 90° F., and for seven consecutive hours of this period the
smokehouse shall be maintained at a temperature not lower than 1280 F. In
regulating the temperature of the smokehouse for the treatment of sausage
under this method, the temperature of 1280 F. shall be attained gradually
during a period of not less than 4 hours.
Method No. 4> The meat shall be ground or chopped into pieces not
exceeding one-fourth of an inch in diameter. A dry-curing mixture containing
not less than 21 pounds of salt to each hundredweight of the unstuffed sausage
shall be thoroughly mixed with the ground or chapped meat. After admixture
with the salt and other curing materials and before stuffing, the ground or
chopped sausage shall be held as a compact mass, not more than 6 inches in
depth, at a temperature not lower than 36° F. for not less than 10 days. At
the termination of the holding period, the sausage shall be stuffed in casings
or cloth bags not exceeding 32 inches in diameter, measured at the time of
stuffing. After being stuffed, the sausage shall be held in a drying room
at a temperature not lower than 45° F. for the remainder of a 35-day period,
measured from the time the curing materials are added to the meat. At any
time after stuffing, if a concern deems it desirable, the product may be
heated in a water bath for a period not to exceed three hours at a tempera-
ture not lower than 850 F., or subjected to smoking at a temperature not
lower than 80° F., or the product may be both heated and smoked as specified.
The time consumed in heating and smoking, however, shall be in addition to
the 35-day holding period specified.
Method No. 5. The meat shall be ground or chopped into pieces not
exceeding three-fourths of an inch in diameter. A dry-curing mixture con-
taining not less than 3-1/3 pounds of salt to each hundredweight of the
unstuffed sausage shall be thoroughly mixed with the ground or chopped meat.
After being stuffed the sausage shall be held for not less than 65 days at
a temperature not lower than 45° F. The coverings for sausage prepared
according to this method may be coated at any stage of the preparation
before or during the holding period with paraffin or other substance approved
by the Commissioner of Health.
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(ii) Capocollo (capicola, capacola). Boneless pork, butts for capo-
collo shall be cured in a dry-curing mixture containing not less than 42
pounds of salt per hundredweight of meat for a period of not less than 25
days at a temperature not lower than 360 F. If the curing materials are
applied to the butts by the process known as churning, a small quantity of
pickle may be added. During the curing period the butts may be overhauled
according to any of the usual processes of overhauling, including the
addition of pickle or dry salt if desired, The butts shall not be sub-
jected during or after curing to any treatment designed to remove salt from
the meat, except that superficial washing may be allowed. After being
stuffed, the product shall be smoked for a period of not less than 30 hours
at a temperature not lower then 800 F., and shall finally be held in a
drying room not less than 20 days at a temperature not lower than 450 F.
(iii) Coppa. Boneless pork butts for coppa shall be cured in a dry-
curing mixture containing not less than 42 pounds of salt per hundredweight
of meat for a period of not less than 18 days at a temperature not lower
than 360 F. If the curing mixture is applied to the butts by the process
Down as churning, a small quantity of pickle may be added. During the
curing period the butts may be overhauled according to any of the usual
processes of overhauling, including the addition of pickle or dry salt if
desired. The butts shall not be subjected during or after curing to any
treatment designed to remove salt from the meat, except that superficial
washing may be allowed. After being stuffed, the product shall be held in
a drying room not less than 35 days at a temperature not lower than 450 F.
(iv) dams. In the curing of hams either of the following methods may
be used:
Method No. 1. The hams shall be cured by a dry-salt curing process not
less than 40 days at a temperature not lower than 360 F. The hams shall be
laid down in salt, not less than 4 pounds to each hundredweight of hams, the
salt being applied in a thorough manner to the lean meat of each ham. When
placed in cure the hams may be pumped with pickle if desired. At least once
during the curing process the hams shall be overhauled and additional salt
applied, if necessary, so that the lean meat of each ham is thoroughly
covered. After removal from cure the hams may be soaked in water at a
temperature not higher than 700 F. for not more than 15 hours, during which
time the water may be changed once; but they shall not be subjected to any
other treatment designed to remove salt from the meat, except that super-
ficial washing may be allowed. The hams shall finally be dried or smoked
not less than 10 days at a temperature not lower than 950 F.
Method No. 2. The hams shall be cured by a dry-salt curing process at
a temperature not lower than 360 F. for a period of not less than 3 days for
each pound of weight (green) of the individual hasps. The time of cure of
each lot of hams placed in cure should be calculated on a basis of the weight
of the heaviest ham of the lot. Hams cured by this method, before they are
placed in cure, shall be pumped with pickle solution of not less than 1000
strength (salometer), about 4 ounces of the solution being injected into the
shank and a like quantity along the flank side of the body bone (femur).
The hasps shall be laid down in salt, not less than 4 pounds of salt to each
hundredweight of hasps, the salt being applied in a thorough manner to the
lean meat of each hash. At least once during the curing process the hams shall
be over-hauled and additional salt applied, if necessary, so that the lean
meat of each ham is thoroughly covered. After removal from the cure the hams
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may be soaked in water at a temperature not higher than 700 F. for not more
than 4 hours, but shall not be subjected to any other treatment designed to
remove salt from the meat, except that superficial washing may be allowed.
The hams shall then be dried or smoked not less than 48 hours at a tempera-
ture not lower than 800 F., and finally shall be held in a drying room not
less than 20 days at a temperature not lower than 450 F.
(v) Boneless pork loins and loin ends. In lieu of heating or refrig-
erating to destroy trichinae in boneless loins, the loins shall be cured
for a period of not less than 25 days at a temperature not lower than 360 F.
by the use of one of the following methods:
Method No. 1. A dry-salt curing mixture containing not less than 5
pounds of salt to each hundredweight of meat.
Method No. 2. A pickle solution of not less than 800 strength (salo-
meter) on the basis of not less than 60 pounds of pickle to each hundredweight
of meat.
Method No. 3. A pickle solution added to the approved dry-salt cure
provided the pickle solution is not less than 800 strength (salometer).
After removal from cure, the loins may be soaked in water for not more
than 1 hour at a temperature not higher than 700 F. or washed under. a spray
but shall not be subjected during or after the curing process, to any other
treatment designed to remove salt.
Following curing, the loins shall be smoked for not less than 12 hours.
The minimum temperature of the smokehouse during this period at no time shall
be lower than 1000 F., and for 4 consecutive hours of this period the smoke-
house shall be maintained at a temperature not lower than 1250 F.
Finally, the product shall be held in a drying room for a period of not
less than 12 days at a temperature not lower than 450 F.
Section 9. (d) General instructions. When necessary to comply with these
instructions, the smokehouses, drying rooms, and other compartments used in
the treatment of pork to destroy trichinae shall be suitably equipped, by
the establishment, with accurate automatic recording thermometers. Inspectors
in charge 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.
To insure the effective administration of the foregoing, inspectors who
supervise the handling and treatment of pork to destroy live trichinae shall:
(1) Recognize the importance of safeguarding the consumer and follow
carefully the instructions concerning the treatment of pork to destroy
trichinae.
(2) Check the internal temperatures, with division thermometers, of
all products subjected to the heating method.
(3) Test frequently, with division thermometers, the reliability of
establishment thermometers (including automatic recording thermometers) and
reject for use any found to be inaccurate and unreliable.
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(4) Observe division thermometers carefully in order that none be
used which have become defective or of questionable accuracy.
(5) Supervise in a methodical manner the handling, in drying,
refrigerating, and curing departments, of pork product under treatment
for the destruction of live trichinae, and keep conveniently available,
at the official establishment for division use, such records as may be
necessary and informative of each lot of product under treatment.
Section 9. (e) The requirements of this section to destroy possible live
trichinae in the products of a kind enumerated in paragraph (b) of this
section apply to products which are exempted from inspection.
Section 10. (a) Containers shall be cleaned thoroughly immediately before
filling, and precaution must be taken to avoid soiling the inner surfaces
subsequently.
Section 10. (b) Containers of metal, glass, or other material shall be
washed in an inverted position with running water at a temperature of at
least 1800 F. The container-washing equipment shall be provided with a
thermometer to register the temperature of the water used for cleaning the
containers.
Section 10. (c) Nothing less than perfect closure is acceptable for her-
metically sealed containers. Heat processing shall follow promptly after
closing.
Section 10. (d) Careful inspection shall be made of the containers by coupe-
tent establishment employees immediately after closing, and containers which
are defectively filled, defectively closed, or those showing inadequate vacuum,
shall not be processed until the defect has been corrected. The containers
shall again be inspected by establishment employees when they have cooled
sufficiently for handling after processing by 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 380 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 the above may be
incubated under division 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 permitted 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.
Section 10. (e) Canned products shall not be passed unless after cooling to
atmospheric temperature they show the external characteristics of sound cans;
that is, the cans shall not be over-filled; they shall have concave sides,
excepting the seam side, and all ends shall be concave; there shall be no
bulging; the sides and end shall conform to the product; and there shall be
no slack or loose tin.
Section 10. (f) All canned products shall be plainly and permanently marked
on the containers by code or otherwise with the identity of the contents and
-74-
date cf canning. The code used and its meaning shall be on record in the
office of the inspector in charge.
Section 10. (g) Canned product must 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 Commissioner of Health
and labeled "Perishable, keep under refrigeration".
Section 10. (h) 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
process after closing.
Section 10. (1) Facilities shall be provided to incubate at least repre-
sentative samples of the product of fully processed canned product. The
incubation shall consist of holding the canned product for at least 10 days
at about 98' F.
The extent to which incubation tests shall be required depends on con-
ditions such as the record of the establishment in conducting 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 inspector in charge in determining the extent of incubation
testing at a particular establishment.
In the event of failure by an establishment to provide suitable facili-
ties for incubation of test samples, the inspector in charge may require
holding of the entire lot under such conditions and for such period of time
as may, in his discretion, be necessary to establish the stability of the
product.
The inspector in charge may permit lots of canned product to be shipped
from the establishment prior to completion of sample incubation when he has
no reason to suspect unsoundness in the particular lots, and under circum-
stances which will assure the return of the product to the establishment for
reinspection should such action be indicated by the incubation results.
Section 11. (a) When dog food or similar uninspected article is prepared
in an edible product department, there shall be sufficient space allotted
and adequate equipment provided so that the preparation of the uninspected
article in no way interferes with the handling or preparation of products.
When necessary, separate equipment shall be provided for the uninspected
article. To assure the maintenance of sanitary conditions in the edible
product departments, the operations incident to the preparation of the
uninspected article will be subject to the same sanitary requirements that
apply to all operations in edible product departments. The preparation of
the uninspected article shall be limited to those hours during which the
establishment generally operates under inspectional supervision. That is,
there shall be no handling, other than receiving at the establishment, of
any of the meat, meat byproducts, or meat food product ingredient of the
uninspected article, other than during the regular hours of inspection. The
materials used in the preparation of the uninspected article shall not be
such as would interfere with the inspection of product or the maintenance of
-75-
sanitary conditions in the department. The uninspected article may be
stored in, and distributed from, edible product department: Provided,
that adequate facilities are furnished, that there is no interference
with the maintenance of sanitary conditions, and that it is properly
identified.
Section 11. (b) When dog food or similar uninspected article is prepared
in a part of an official establishment other than an edible product depart-
ment, the area in which the dog food is prepared shall be separated from
edible product departments in a manner similar to that required for sepa-
ration between edible product departments and inedible product departments.
Sufficient space must be allotted and adequate equipment provided so that
the preparation of the uninspeeted article does not interfere with the
proper functioning of the other operations at the establishment. Nothing
in this paragraph shall be construed as permitting any deviation from the
requirement that inedible materials, dead animals, and the like, of whatever
origin, must be placed in the inedible product rendering equipment, and
without undue delay. The preparation of the uninspected product must be
.such as not to interfere with the maintenance of general sanitary conditions
on the premises, and it shall be subject to inspectional supervision similar
to that exercised over inedible product departments. There shall be no
return of any product to edible product departments from inedible product
departments. Unoffensive material prepared outside edible product departments
may be stored:in, and distributed from, edible product departments only if
packaged in clean, properly identified, sealed containers.
Section 11. (c) Dog food or other animal food prepared, in whole or in
part, from materials derived from cattle, sheep, swine, goats, or horses,
shall be distinguished from articles of human food, so as to avoid the dis-
tribution of such animal food as human food. To accomplish this, labeling of
hermetically sealed, retort processed, conventional retail size containers,
as, for example, "dog food" will be considered sufficient. If not in such
containers the product must not only be properly identified, but it must be
of such character or so treated (denatured or decharacterized) as to be read-
ily distinguishable from an article of human food. Dog food shall not be
represented as being a human food.
Section 12. Mixtures containing product but not classed as coming under the
Meat Inspection Law shall not bear the inspection legend or any abbreviation
or representation thereof. When such article is prepared in any part of an
official establishment, the sanitation of that part of the establishment shall
be supervised by inspector or assistants and the preparation of such articles
shall not cause any deviation from the requirement that no uninspected product
be brought into the establishment.
Section 13. (a) Any product which has been contaminated by flood water, har-
bor water, or like polluted water, shall be condemned.
Section 13. (b) After flood water has receded, the establishment shall, un-
der the supervision of an inspector or assistant, thoroughly cleanse all walls,
ceilings, posts, and floors of the rooms and compartments involved, including
the equipment therein. 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 one-half of one per-
cent available chlorine (5,000 parts per million), or other disinfectant ap-
proved by the Commissioner of Health should be applied to the surface of the
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rooms. Where the solution has been applied to equipment which will afterwards
contact meat, the equipment shall be rinsed with clean water before being used.
All metal should be rinsed with clean water to prevent 'corrosion.
Section 13. (c) Hermetically sealed containers of product which has been
submerged or otherwise contaminated as in paragraph (a) of this section shall
be rehandled promptly under supervision of an inspector or assistant as follows:
(1) Separate and condemn all product the containers of which show ex-
tensive rusting or corrosion, such as might materially weaken the container,
as well as any swollen, leaky, or otherwise suspicious container.
(2) Remove paper labels and wash the containers in warm soapy water,
using a brush where necessary ito remove rust or other foreign material, im-
merse in a solution of sodium hypochlorite containing not less than 100 parts
per million of available chlorine or other disinfectant approved specifically
for this purpose by the Commissioner of Health, and rinse in clean fresh wa-
ter and dry thoroughly.
(3) After handling as in subparagraph (2) of this paragraph, the con-
tainers 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.
Section 14. (a) Glands and organs which are not used as food products, such
as cotyledons, ovaries, prostrate glands, tonsils, spinal cords, and detached
lymphatic, pineal, pituitary, parathyroid, suprarenal, pancreatic, and thyroid
glands, may be removed from the official establishment either by establish-
ments operating under inspection or by those which do not operate under in-
spection: Provided, that the containers shall be plainly marked "For phar-
maceutical purposes", "For organotherapeutic purposes", or "For technical
purposes", without any reference to inspection.
Organs in this category may be brought into and stored in edible product
departments of inspected establishments or shipped with edible product if
packaged in suitable containers which will in no way interferes: with the main-
tenance of sanitary conditions or constitute an interference with inspection.
Section 14. (b) Glands or organs which are regarded as food products, such
as livers, testicles, and thymus, may be removed from the official establish-
ments, or brought into official establishments for pharmaceutical, organo-
therapeutic, or technical purposes, only if Texas inspected and passed and so
identified.
Section 15. When any chemical, preservative, cereal, spice, or other sub-
stance is presented for use in an official establishment, it shall be examined
by an inspector or assistant, and if found to be unfit or otherwise unaccep-
table for the use intended, or if final decision regarding acceptance is de-
ferred pending laboratory or other examination, the employee shall attach a'
"Texas retained" tag to the substance or container thereof. The substance
so tagged shall be kept separate from other substances as the inspector in
charge may require, shall not be used until the tag is removed, and such
removal shall be only by an inspector or assistant after a finding that the
substance can be accepted, or, in the case of an unacceptable substance,
when it is removed from the establishment.
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Section 16. When authorized by the Commissioner of Health, product of special
type or kind may be shipped or transported from official establishments for
educational uses, laboratory examination, and other purposes.
REGULATION 19: REPORTS
Section 1. Reports of the work of inspection carried on in every official
establishment and elsewhere shall be forwarded to the division by the in-
spector in charge, on such forms and in such manner as may be specified by
the Commissioner of Health.
Section 2. Daily reports. Division employees shall make daily reports of
the amounts of articles handled or prepared in the subdivisions of the establish-
ments to which they are assigned and of such other things as the chief of divi-
sion or inspector in charge may require.
Section 3. .Establishments to furnish information for reports. Each official
establishment shall furnish to division employees accurate information as to
all matters needed by them for making their reports pursuant to Section 2.
Section 4. Reports on sanitation. Report on sanitation sha11•.'be made by the
division employees assigned to the various subdivisions of official establish-
ments to the inspector in charge, and by the inspector in charge of the chief
of division or to the person designated by him.
REGULATION 20: APPEALS
Section 1. Appeals from meat inspection actions. Any appeal from a decision
of an employee of the division shall be made to his immediate superior having
jurisdiction over the subject matter of the appeal.
REGULATION 21: COOPERATION WITH LOCAL AUTHORITIES
Section 1. Inspectors in charge to cooperate with Federal, State and other
local authorities. Inspectors in charge shall confer with Federal, State,
municipal and other local officials at their stations and inform them of the
Federal meat-inspection service, what the division is accomplishing in that
particular locality, and, in turn, ascertain what is being done by the local
officials.
Section 2. Definite cooperative arrangements to be approved by the division.
If it be proposed to adopt a definite cooperative arrangement, the details
thereof shall be submitted to and approved by the chief of division before
it is put into effect.
REGULATION 22: BRIBERY, COUNTERFEITING, ETC.
Section 1. Bribes. (a) It is a felony, punishable by fine and imprisonment,
for any person, firm, or corporation, or any agent or employee thereof, to
give, pay, or offer, directly or indirectly, to any division employee authorized
to perform any duty prescribed by the Meat-Inspection Act or the regulations in
thdse mg&bt16ns, any money or other thing of value with intent to influence such
employee in the discharge of his duty. It is also a felony, punishable by dis-
charge from office and by fine and imprisonment, for any division employee en-
gaged in the performance of any duty prescribed by the Meat-Inspection Law or
the regulations in th6.se.x6gdlatbrs to accept from any person, firm, or corporation
or from any agent or employee of such person, firm, or corporation, any gift,
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money, or other thing of value given with intent to influence his official
action, or to receive or accept from any person, firm, or corporation engaged
in interstate or foreign commerce any gift, money, or any other thing of value
given for any purpose or intent whatsoever.
Section to (b) Division employees shall not procure product from an
official establishment except through the retail market when such a market
is maintained. In the absence of such retail market, division employees
shall not procure product from an official establishment unless such estab-
lishment sells such product direct to its own employees. Division employees
must obtain receipts for money paid to official establishments for product.
Section 2. Inspection marks, etc.; forging, counterfeiting, etc.; improper
use and handling. It is a misdemeanor, punishable by fine and imprisonment,
for any person, firm, or corporation, or officer, agent, or employee thereof,
to forge, counterfeit, simulate, or falsely represent, or without proper
authority to use, fail to use, or detach, or knowingly or wrongfully to alter,
deface, or destroy, or to fail to deface or destroy, any of the marks, stamps,
tags, labels, or other identification devices provided for in the Meat
Inspection Law or any certificate in relation thereto authorized or required
in -U-he Meat Inspection Law or as directed in the provisions in these regu-
lations.
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INDEX
Page
Abrasions----------------------------------------- Reg. 10, Sect. 15 32
Abscesses--------------------------------- Reg. 10, Sec. 17 (a)(7) 33
Actinomycosis and actinobacillosis---------------- Reg. 10, Sec. 10 31
Alkanet----------------------------------- Reg. 17, Sec. 7 (m)(1) 66
Anasarca------------------------------- Reg. 8, Sec. 10 (a) (b) (c) 22
Ante-mortem inspection----------------------------- Reg. 8, Sec. 1-18 18
Anthrax-------------------------------------------- Reg. 13, Sec. 3 (b) 40
Reg. 10, Sec. 11 32
Reg. 8, Sec. 9 (a)(b)(c)(d)(e) 21
Reg. 9, Sec. 9 (a)(b)(c)(d)(e) 25
Appeals from meat inspection actions--------------- Reg. 20, Sec. 1 78
Applications--------------------------------------- Reg. 3, Sec. 1-4 9
Arthritis and polyarthritis------------------------ Reg. 10, Sec. 8 31
Artificial coloring--------------------------- Reg. 16, Sec. 9 (a)(b)(c) 59
Reg. 15, Sec. 13 (d) 46
Reg. 15, Sec. 13 (g) 47
Reg. 17, Sec. 7 (m)(2) 67
Artificial flavoring ------------------ Re c
-------- g• 16 Sec. 9 ( 59
Reg. 17, Sec. 7 (1) 66
Bacillary hemoglobinuria---------------------- Reg. 10, Sec 11 32
Bacterial starters---------------------------- Reg. 17, Sec. 7 (p) 67
Baked----------------------------------------- Reg. 16, Sec. 8 (c)(10) 54
Beans with bacon------------------------------ Reg. 16, Sec. 8 (c)(46) 58
Beans with frankfurters----------------------- Reg. 16, Sec. 8 (c)(45) 58
Beans with ham-------------------------------- Reg. 16, Sec. 8 (c)(46) 58
Beef cod fat---------------------------------- Reg. 15, Sec. 10 (b) 45
Beef heart------------------------------------ Reg. 15, Sec. 10 (b) 45
Beef kidney fat------------------------------ Reg. 15, Sec. 10 (b) 45
Beef with barbecue sauce--------------------- Reg. 16, Sec. 8 (c)(48) 58
Beef with gravy------------------------------- Reg. 16, Sec. 8 (c)(51) 59
Bicarbonate of soda--------------------------- Reg. 18, Sec. 7 (i) 66
Blackleg-------------------------------------- Reg. 10, Sec. 11 32
Blood----------------------------------------- Reg. 9, Sec. 2 24
Reg. 17, Sec. 6 (b)(8)(11) 64
Reg. 17, Sec. 7 (o) 67
Boneless pork loin---------------------------- Reg. 17, Sec. 9 (b) (c) 68
Bone splinters-------------------------------- Reg. 17, Sec. 6 (b)(1)(2) 64
Borax packed meat----------------------------- Reg. 16, Sec. 9 (d) (e) 59
Reg. 17, Sec. 8 67
Breakfast sausage----------------------------- Reg. 16, Sec. 8 (c) (40) 57
Bribes---------------------------------------- Reg. 22, Sec. 1 78
Bromelin-------------------------------------- Reg. 17, Sec. 6 (a) (9) 63
Brucine--------------------------------------- Reg. 13, Sec. 2 40
Bruised hearts-------------------------------- Reg. 9, Sec. 14 27
Reg. 10, Sec. 15 32
Burlap wrapping------------------------------- Reg. 7, Sec. 11 17
Butylated hydroxyanisole---------------------- Reg. 17, Sec 7 (d) (10) 65
Calf lungs------------------------------------ Reg. 9, Sec. 17 (a) 27
Canned products---------------------------- --- Reg. 16, Sec. 2 (d) 51
Reg. 17, Sec. 10 (i)(e)(f) 74
Reg. 17, Sec. 13 (c) 77
_8o-
INDEX
Page
Canning----------------------------------------- Reg. 17 Sec. 10 (a)
(b)(c)(d�(e)(f)(g) 74
Capocollo------------------------------------- Reg. 17, Sec. 9 (c)(3)(ii) 72
Carbon---------------------------------------- Reg. 17, Sec. 7 (1) 66
Carcasses------------------------------------- Reg. 9, Sec. 3 24
Reg. 9, Sec. 13 26
Reg. 14, Sec. 1 42
Reg. 15, Sec. 10 (a) 45
Carotene-------------------------------------- Reg. 17, Sec. 7 (m) (1) 66
Carotenosis----------------------------------- Reg. 10, Sec. 33 37
Caseous lymphadenitis------------------------- Reg. 10, Sec. 19 33
Casings--------------------------------------- Reg. 15, Sec. 13 (d) 46
Reg. 16, Sec. 1 (a) 48
Reg. 16, Sec. 13 60
Reg. 17, Sec. 6 (a)(4)(5)
(6)(7)(9) 63
Catalyzers------------------------------------ Reg. 17, Sec. 7 (i) 66
Catchbasins----------------------------------- Reg. 7, Sec. 13 18
Cats------------------------------------------ Reg. 7, Sec. 3 (h) 15
Cattle lungs---------------------------------- Reg. 9, Sec. 17 (a) 27
Caustic soda---------------------------------- Reg. 17, Sec. 7 (i)(J) 66
Chili con carne---------------------------- Reg. 16, Sec. 8 (c) (27) (28) 56
Chop Suey---------------------------------- Reg. 16, Sec. 8 (c) (47) 58
Chow Mein---------------------------------- Reg. 16, Sec. 8 (c) (48) 58
Citric acid-------------------------------- Reg. 17 Sec. 7 (d)(5)(6)(8)
(10) 65
Reg. 17, Sec. 7 (o) 67
Coal tar dyes------------------------------ Reg. 17, Sec. 7 (m) (2) 67
Cochineal---------------------------------- Reg. 17, Sec. 7 (m) (1) 66
Coloring (see artificial coloring)
Comatose----------------------------------- Reg. 8, Sec. 3 (c) 19
Condemned (carcasses affected with):
acute inflammation, with secondary changes--- Reg. 10, Sec. 17 33
acute inflammation of lungs, pleura, pericardium,
peritoneum, or meminges-------------- Reg. 10, Sec. 17' ', 33
anasarca-------------------------------- Reg. 10, Sec. 9 (a) 31
anthrax--------------------------------- Reg. 10, Sec. 11 32
bacillary hemoglobinuria in cattle------ Reg. 10, Sec. 11 32
blackleg-------------------------------- Reg. 10, Sec. 11 32
caseous lymphadenitis------------------- Reg. 10, Sec. 19 33
Cysticercus cellulosae, excessive infes-
tation-------------------------------- Reg. 10, Sec. 25 36
disposition of meat or product of plants
having no tanking facilities---------- Reg. 13, See. 3 (b) 40
emaciated or anemic, extensive---------- Reg. 10, Sec. 27 37
enteritis, gangrenous or severe
hemorrhagic--------------------------- Reg. 10, Sec. 17 33
epithelioma of the eye of cattle-------- Reg. 10, Sec. 13 32
gastritis, gangrenous or severe
hemorrhagic--------------------------- Reg. 10, Sec. 17 33
hemorrhagic septicemia------------------ Reg. 10, Sec. 11 32
hog cholera, acute---------------------- Reg. 10, Sec. 4 30
icterohematuria in sheep---------------- Reg. 10, Sec. 11 (e) 32
icterus, associated with secondary change--Reg. 10, Sec. 20 54
immaturity---------------------------------Reg. 10, Sec. 30 37
-81-
INDEX
Condemned (carcasses affected with) - Continued Page
leukemia, generalized--------------------- Reg. 10, Sec. 14 32
lymphoma, generalized--------------------- Reg. 10, Sec. 14 32
malignant epizootic catarrh--------------- Reg. 10, Sec. 11 32
malignant neoplasms----------------------- Reg. 10, See. 12 32
mammitis or acute diffuse metritis-------- Reg. 10, Sec. 17 33
mange or scab, associated with secondary change--Reg. 10, Sec. 22 34
melanosis, generalized---------------------------Reg. 10, Sec. 14 32
metritis or mammitis---------------------------- Reg. 10, Sec. 17 33
necrobacillosis--------------------------------- Reg. 10, Sec. 18 33
pericarditis, septic---------------------------- Reg. 10, Sec. 17 33
phlebitis, umbilical---------------------------- Reg. 10, Sec. 17 33
piroplasmosis----------------------------------- Reg. 10, sec. 11 32
pseudoleukemia---------------------------------- Reg. 10, Sec. 14 32
pyemia--------------------------------- Reg. 10, Sec. 11, 17, i8 32-33
septicemia----------------------------- Reg. 10, Sec. 11, 17, 18 32-33
suffocated animals and hogs scalded alive------- Reg. 10, Sec. 32 37
swine erysipelas-------------------------------- Reg. 10, Sec. 6 31
tuberculosis, generalized-------- --------------- Reg. 10, Sec. 3 28
unborn, or stillborn animals--- ---------------- Reg. 10, See. 31 37
unhealed vaccine lesions-------- --------------- Reg. 10, Sec. 11 32
urine or sexual odor--------------- ------------ Reg. 10, Sec. 21 34
Corned beef, content of--------------------- Reg. 16, See. 8 (c)(42) 58
Counterfeiting------------------------------ Reg. 22, Sec. 2 79
Cripples and downers------------------------ Reg. 8, Sec. 4 20
Cysticercus:
bovis------------------------------------ Reg. 10, Sec. 24 (d) 35
cellulosae------------------------------- Reg. 10, Sec. 25 36
ovis------------------------------------- Reg. 10, Sec. 26 (b) 36
Dead animals-------------------------------- Reg. 12, Sec. 4 (a) (b) 40
Definition and standard of identity--------- Reg. 16, Sec. 4 51
Reg. 15, Sec. 14 47
Definitions of terms used in regulations---- Reg. 1, Sec. 1 1
Demodex folliculorum------------------------ Reg. 10, Sec. 23 34
Denaturing---------------------------------- Reg. 13, Sec. 2 40
Reg. 13, Sec. 5 51
Department, definition---------------------- Reg. 1, Sec. 1 1
Deviled---------------------------------- Reg. 16, Sec. 8 (c) (38) (39) 57
Diamond-skin disease------------------------- Reg. 10, Sec. 7 31
Diatomaceous earth, fuller's earth----------- Reg. 17, Sec. 7 (i) 66
Diglycerides--------------------------------- Reg. 16, Sec. 8 (c) (43) 58
Reg. 17, Sec. 7 (c) 64
Dilauryl thiodipropionate-------------------- Reg. 17, Sec. 7 (d) (9) 65
Diseased persons, employment of-------------- Reg. 7, Sec. 14 18
Disposal of diseased carcasses and parts----- Reg. 10, Sec. 1 27
Reg. 10, Sec. 34 38
Distearyl thiodipropionate------------------- Reg. 17, Sec. 7 (d) (9) 65
?division, definition------------------------- Reg. 1, Sec. 1 (g) 1
Docks, for receiving meat-------------------- Reg. 6, Sec. 5 0) 12
Dog food, preparation of--------------------- Reg. 17, Sec. 11 (c) 76
Dogs----------------------------------------- Reg. 7, Sec. 3 (h) 15
Domestic meat labels------------------------- Reg. 15, Sec. 12 45
Reg. 15, Sec. 15 47
Dressing rooms------------------------------- Reg. 6, Sec. 1 11
Reg. 7, Sec. 4 (a) 15
Dyes, chemicals and preservatives------------ Reg. 17, See. 6 (b) (9) 64
Reg. 17, Sec. 7 (m) 66
-82-
INDEX
Page
Educational uses-------------------------------- Reg. 17, Sec. 16 78
Emergency slaughter, inspection prior to-------- Reg. 8, Sec. 15 22
Employee------------------------------------ Reg- 5, Sec. 1, 2, 40 6 10-11
Reg. 6, Sec. 1 11
Reg. 7, Sec. 14 18
Reg. 9, Sec. 5 24
Reg. 15, Sec. 4 and 8 43-44
Enteritis----------------------------------- Reg. 10, Sec. 17 33
Enzymes------------------------------------- Reg. 17, Sec. 6 (a) (9) 63
Epithelioma of cattle----------------------- Reg. 8, Sec. 8 (a) (b) 21
Reg. 10, Sec. 13 32
Equipment----------------------- Reg. 6, Sec. 5 (a)(c)(d)(e)(f) 12
Reg. 7, Sec. 5 and 6 16
Reg. 7, Sec. 15 18
Reg. 17, Sec. 6 (a) (2) (3) 63
Erythema------------------------------------- Reg. 10, Sec. 23 34
Establishments------------------------------- Reg. 2, Sec. 1 and 2 9
Reg. 4, Sec. 1 and 2 10
Reg. 5, Sec. 2 11
Reg. 6, Sec. 1, 4 and 5 11-12
Reg. 7, Sec. 3 14
Establishment numbers on sealed containers---- Reg. 16, Sec. 2 (d) 51
Exemption------------------------------------- Reg. 3, Sec. 3 (d) 9
Reg. 17, Sec. 10 17
Facilities and conditions,furnished by establishments-- Reg. 6, Sec. 5 12
Reg. 7, Sec. 3 (c)(d)(b)(f)14
Reg. 7, Sec. 4 (a) 15
Reg. 7, See. 4 (b)(c.)(d) 16
Reg- 7, Sec. 7 16
Reg. 15, Sec. 4 43
Facilities for inspection, requirements for--- Reg. 6, Sec. 1 thru 6 11
Fats------------------------------------ Reg. 9, Sec. 13 26
Reg. 12, Sec. 5 40
Reg. 13, Sec. 2 40
Reg. 15, Sec. 18 48
Reg. 16, Sec. 8 (c)(25)(26) ; _ 56
Reg. 16, Sec. 8 (c) (50) 59
Reg. 16, Sec. 9 (a) 59
Reg. 17, Sec. 7 (i) 66
Fish feed----------------------------- Reg. 13, Sec. 5 41
Flies, excluded from establishments--------- Reg. 7, Sec. 3 (g) 15
Fluke infestation--------------------------- Reg. 13, Sec. 5 41
Food and Drug Administration---------------- Reg. 17, Sec. 3 62
Forging, counterfeiting--------------------- Reg. 22, Sec. 2 79
Fresh, not applicable to product containing salt or other
preservative------------------------------- Reg. 16, Sec. 8 (c) (6) 54
Frozen product----------------------------- Reg. 17, Sec. 1 (b) (1) (2) 61
Fuel oil, for denaturing-------------------- Reg. 13, Sec. 2 40
Gastritis----------------------------------- Reg. 10, Sec. 17 33
Gelatin------------------------------------- Reg. 16, Sec. 8 (c) (8) 54
Geographical Terms-------------------------- Reg. 16, Sec. 8 (c) (1) 53
Glands and organs for pharmaceutical and other purposes--Reg. 17, Sec. 14 77
Gravy with beef---------------------------- Reg. 16, Sec. 8 (c) (51) 59
Green chlorophyl---------------------------- Reg. 17, Sec. 7 (m) (1) 66
-83-
INDEX
Page
Ham------------------------------------ Reg. 16, Sec. 8 (c) (13) 55
Reg. 17, Sec. 7 (n) 67
Reg. 17, Sec. 10 (c) 74
Hamburger------------------------------ Reg. 16, Sec. 8 (c) (35) 57
Ham spread----------------------------- Reg. 16, Sec. 8 (c) (37) 57
Hash----------------------------------- Reg. 16, Sec. 8 (c) (29) 56
Heads---------------------------------- Reg. 9, Sec. 2 24
Reg. 17, Sec. 6 (b) (3) 64
Hemorrhagic septicemia----------------- Reg. 10, Sec. 11 32
Hermetically sealed containers--------- Reg. 17, Sec. 6 (a) (1) 63
Hog cholera---------------------------- Reg. 8, Sec. 7 (a--f) 20
Reg. 10, Sec. 4 30
Hog lungs------------------------------ Reg. 9, Sec. 17 (b) 27
Hogs (See Swine)
Hours of operation at establishments--- Reg. 6, Sec. 2, 3, and 4 11-12
Hydatid or fringed tapeworm------------ Reg. 13, Sec. 5 41
Hydrogen peroxide---------------------- Reg. 17, Sec. 7 (j) 66
Hyperimmune swine---------------------- Reg. 8, Sec. 7 (f) 21
Reg. 9, Sec. 16 27
Icterohematuria in sheep--------------- Reg. 10, Sec. 11 32
Icterus-------------------------------- Reg. 10, Sec. 20 34
Imitation------------------------------ Reg. 15, Sec. 13 (b) 46
Reg. 16, Sec. 8 (b) 53
Immaturity----------------------------- Reg. 8, Sec. 5 20
Reg. 10, Sec. 30 37
Inedible products---------------------- Reg. 7, Sec. 3 (e) 15
Reg. 7, Sec. 5 16
Reg. 7, Sec. 13 18
Reg. 12, Sec. 5 40
Reg. 13, Sec. 2 40
Inflation of carcass with air---------- Reg. 9, Sec. 13 26
Ingredients---------------------------- Reg. 15, Sec. 14 47
Reg. 16, Sec. 2 (b) 49
Reg. 16, Sec. 8 (c) (38) 57
Reg. 17, Sec. 6 (b) 63
Reg. 17, Sec. 7 64
Injured animals------------------------ Reg. 10, Sec. 29 37
Ink------------------------------------ Reg. 15, Sec. 7 (a) 44
Inspected and passed, definition------- Reg. 1, Sec. 1 (g) 1
Inspection----------------------------- Reg. 2, Sec. 1 9
Reg. 3, Sec. 1, 2, and 4 9
Reg. 4, Sec. 3, 4, and 5 10
Inspection legend---------------------- Reg. 15, Sec. 1, 2, 3, and 4 43
Reg. 15, Sec. 51 6, and 8 44
Reg. 15, Sec. 10 45
Reg. 15, Sec. 13 46
Reg. 15, Sec. 15 47
Reg. 16, Sec. 2 49
Reg. 16, Sec. 10 and 13 60
Reg. 17, Sec. 1 and 2 61
Reg. 17, Sec. 13 76
Inspector------------------------------ Reg. 6, Sec. 6 13
-84-
INDEX
Page
Intestines------ ----------------- Reg. 17, Sec. 6 (a) (8) 63
Reg. 17, Sec. 6 (b) (10) 64
Kidneys--------------------------- Reg. 17, Sec. 6 (b) ('4) 64
Labeling-------------------------- Reg. 15, Sec. 16 48
Reg. 16, Sec. 1--14 48-55
Reg. 17, Sec. 1 and 2 61
Laboratory examination------------ Reg. 17, Sec. 16 78
Lamb, spring lamb----------------- Reg. 16, Sec. 8 (c) (4) 54
Lard------------------------------ Reg. 16, Sec. 8 (c) (2) 53
Reg. 16, Sec. 8 (c) (18) (19) 55
Reg. 16, Sec. 8 (c) (21) 56
Laundry, service------------------ Reg. 6, Sec. 1 11
Lecithin-------------------------- Reg. 17, Sec. 7 (d) (4) 65
Leukemia-------------------------- Reg. 10, Sec. 14 32
Lima beans with ham in sauce------ Reg. 16, Sec. 8 (c) (46) 58
Lime----- ------------------------- Reg. 17, Sec. 7 0) 66
Lithographer labels--------------- Reg. 16, See. 4 (b) 51
Liver products-------------------- Reg. 16, Sec. 8 (c) (36) 57
Livers---------------------------- Reg. 10, Sec. 33 37
Reg. 13, Sec. 5 (a)(b)(c)(d) 41-42
Reg. 15, Sec. 10 (b) 45
Loaves--------------------------- Reg. 16, Sec. 8 (c) (9) (11) 54
Reg. 17, Sec. 7 (e) 65
Local authorities---------------- Reg. 21, Sec. 1 and 2 78
Luncheon meat-------------------- Reg. 17, Sec. 7 (a) 65
Lungs---------------------------- Reg. 10, Sec. 17 33
Lymphoma------------------------- Reg. 10, Sec. 14 32
Malignant epizootic catarrh------ Reg. 10, Sec. 11 32
Malignant neoplasm--------------- Reg. 10, Sec. 12 and 13 32
Mammary glands (see udder)
Mammitis------------------------- Reg. 10, Sec. 17 33
Mange or scab-------------------- Reg. 10, Sec. 22 34
Marking-------------------------- Reg. 15, Sec. 1--18 43-48
Reg. 17, Sec. 1 and 2 61
Mark of inspection (see inspection legend)
Meat----------------------------- Reg. 16, Sec. 8 (c) (12) 54
Meat byproduct------------------- Reg. 1, Sec. 3 2
Meat extract--------------------- Reg. 16, Sec. 8 (c) (15) 55
Meat fat------------------------- Reg. 16, Sec. 8 (c) (50) 59
Meat food product---------------- Reg. 1, Sec. 5 (a) 3
Reg. 14, Sec. 2 (b) 43
Reg. 15, Sec. 13 46
Reg. 15, Sec. 14 47
Reg. 17, Sec. 12 76
Meat loaf----------------------- Reg. 17, Sec. 7 (e) 65
Melanosis----------------------- Reg. 10, Sec. 14 32
Metritis------------------------ Reg. 10, Sec. 17 33
Monoglycerides------------------ Reg. 16, Sec. 8 (c) (43) 58
Reg. 17, Sec. 7 (c) 64
Name and address of manufacturer, packer-- Reg. 16, Sec. 2 (b) (3) 49
Reg. 16, Sec. 8 (c) (3) 54
Name of product--------------------------- Reg. 16, Sec. 2 b) (1) 49
Necrobacillosis--------------------------- Reg. 10, Sec. 18 33
-85-
INDEX
Page
Neoplasms (See malignant neoplasms)
Net weight statement- ------------- Reg. 16, Sec. 2 (b) (4) 50
Reg. 16, Sec. 8 (c) (17) 55
Nordihydroguaiaretic acid---------- Reg. 17, Sec. 7 (d) (2)(6)(10) 65
Nuisances not allowed in establishments--Reg. 7, Sec. 13 18
Official establishment, definition------- Reg. 1, Sec. 1 1
Oil of rosemary-------------------------- Reg. 13, Sec. 2 40
Oleomargarine---------------------------- Reg. 16, Sec. 8 (c) (25) 56
Oleo oil, oleo stearin and oleo stock---- Reg. 16, Sec. 8 (c) (22) 56
Organs and parts to be held pending final inspection of carcasses----
Reg. 9, Sec. 2 24
Overtime work---------------------------- Reg. 6, Sec. 4 12
Pancreatic extract----------------------- Reg. 17, Sec. 6 (a) (9) 63
Papain-------------- Reg. 17, Sec 6 (a) (9) 63
Parasites-------------------------------- Reg. 10, Sec. 24-26 35-36
Reg. 13, Sec. 5 (a) (b) 41
Parturient paresis----------------------- Reg. 8, Sec. 6 20
Reg. 8, Sec. 16 23
Pathological laboratories---------------- Reg. 10, Sec. 1 (b) 27
Paunches--------------------------------- Reg. 17, Sec. 6 (b) (6) 64
Pens, equipment and assistants----------- Reg. 6, Sec. 5 (a) 12
Pericarditis----------------------------- Reg. 10, Sec. 17 33
Perishable------------------------------- Reg. 17, Sec. 10 (g) 75
Person, definition----------------------- Reg. 1, See. 1 (b) 1
Phlebitis-------------------------------- Reg. 10, Sec. 17 33
Phosphoric acid-------------------------- Reg. 17, Sec. 7 (d)(6)(10) 65
Pigs feet-------------------------------- Reg. 16, Sec. 8 (c) (41) 58
Pineapple juice---------------- -- Reg. 17, Sec. 6 (a) (9) 63
Pine oil--------------------------------- Reg. 13, Sec. 2 40
Piroplasmosis---------------------------- Reg. 10, Sec. 11 32
Pizzles---------------------------------- Reg. 9, Sec. 7 (b) 25
Plans------------------------------------ Reg. 3, Sec. 2 and 3 9
Reg. 7, Sec. 2 14
Polyarthritis (See arthritis)
Pork------------------------------------- Reg. 17, Sec. 9 68
Pork sausage----------------------------- Reg. 16, Sec. 8 (c) (40) 57
Pork with barbecue sauce----------------- Reg. 16, Sec. 8 (c) (48) 58
Post-mortem inspection------------------- Reg. 9, Sec. 1--18 24-27
Potassium nitrate------------------------ Reg. 17, Sec. 7 (k) 66
Potted meat food product----------------- Reg. 16, Sec. 8 (c) (39) 57
Pregnancy-------------------------------- Reg. 8, Sec. 13 22
Reg. 10, Sec. 28 37
Premises of establishments--------------- Reg. 7, Sec. 13 18
Preservatives------------------- Reg. 16, Sec. 9 (d) (e) 59
Reg. 17, Sec, 7 (d) (2) (4) 65
Reg. 17, Sec. 8 67
Reg. 17, Sec. 7 (d) (1) (3) 65
Primal part of carcass------------------- Reg. 15, Sec. 10 (b) 45
Reg. 15, Sec. 11 45
Processes to be supervised--------------- Reg. 17, Sec. 6 62
Products--------------------------------- Reg. 1, Sec. 5 (m) (n) 4
Reg. 15, Sec. 12 45
Reg. 16, Sec. 8 (c) (49) 58
Reg. 17, Sec. 4 62
-86-
INDEX
Page
Propyl gallate--------------------- Reg. 17, Sec. 7 (d) (7) (8) (10) 65
Pseudoleukemia--------------------- Reg. 10, Sec. 14 32
Puff-pastry shortening------------- Reg. 16, Sec. 8 (c) (25) 56
Pumps, pipes, and fittings--------- Reg. 17, Sec. 6 (a) (2) 63
Pus-------------------------------- Reg. 10, Sec. 15 32
Pyemia----------------------------- Reg. 10, Sec. 11 32
Rabies----------------------------- Reg. 8, Sec. 6 20
Railroad sickness------------------ Reg. 8, Sec. 6 20
Reg. 8, Sec. 16 23
Reactor---------------------------- Reg. 8, Sec. 3 (c) 19
Reg. 8, Sec. 11-17 22-23
Reinspection----------------------- Reg. 17, Sec. 1-15 61-77
Relabeling------------------------- Reg. 16, Sec. 12 60
Reg. 17, Sec. 13 (c) 77
Rendering pork fat----------------- Reg. 16, Sec. 8 (c) (20) (21) 55-56
Rendering carcasses---------------- Reg. 14, Sec. 1 42
Reports---------------------------- Reg. 19, Sec. 1-4 78
Rescindment of label approvals----- Reg. 16, Sec. 14 61
Resin guaiac----------------------- Reg. 17, Sec. 7 (d) (1) 65
Retained--------------------------- Reg. 9, Sec. 3-4 24
Reg. 17, Sec. 15 77
Returned product------------------- Reg. 17, Sec. 5 62
Roast beef------------------------- Reg. 16, Sec. 8 (c) (42) 58
Rooms and compartments------------- Reg. 7, Sec. 3 (e) (f) 15
Reg. 7, Sec. 7 16
Reg. 7, Sec. 8 (b) 16
Saffron---------------------------- Reg. 17, Sec. 7 (m) (1) 66
Samples---------------------------- Reg. 17, Sec. 8 67
Sanitation------------------------- Reg, 7, Sec. 1-15 14-18
Sauerkraut, with wieners----------- Reg. 16, Sec. 8 (c) (45) 58
Sausage---------------------------- Reg. 15, Sec. 12 (a) 45
Reg. 15, Sec. 13-14 46-47
Reg. 16, Sec. 8 (c) (2) 53
Reg. 16, Sec. 8 (c) (16) 55
Reg. 16, Sec. 8 (c) (36) 57
Reg. 17, sec. 7 (f)(g)(h)(p) 65, 66, 77
Sawdust condition------------- - Reg. 13, Sec. 5 (d) 42
Reg. 10, Sec. 33 (b) 38
Scabbards and knives-------------- Reg. 7, Sec. 6 16
Scrapple-------------------------- Reg. 16, Sec. 8 (c) (34) 57
Sealed cars----------------------- Reg. 17, Sec. 9 (c) (2) 68
Second-hand tubs, barrels, other containers-- Reg. 7, Sec. 12 (a) 17
Reg. 16, Sec. 10 (b) 60
Septicemia----------------------------------- Reg. 10, Sec 11 32
Shankless and hockless-------------------- Reg. 16, Sec. 8 (c) (14) 55
Sheep lungs------------------------------- Reg. 9, Sec. 17 (a) 27
Skins from diseased swine----------------- Reg. 9, Sec. 15 27
Slack barrels--------------------------- Reg. 7, Sec. 10 (a) (b) (c) 17
Smoked products------------------------- Reg. 16, Sec. 8 (c) (49) 58
Sodium bicarbonate---------------------- Reg. 17, Sec. 7 (i) 66
Sodium carbonate------------------------ Reg. 17, Sec. 7 0) 66
Sodium citrate------------ -- Reg. 17, Sec. 7 (o) 67
Sodium metasilicate--------------------- Reg. 17, Sec. 7 0) 66
Sodium nitrate-------------------------- Reg. 17, Sec. 7 (k) 66
-87-
INDEX
Page
Sodium nitrite------------------------- Reg. 17, Sec. 7 (k) 66
Soliciting employment------------------ Reg. 5, Sec. 4 11
Spaghetti------------------------------ Reg. 16, Sec. 8 (c) (32) (33) 57
Specimens------------------------------ Reg. 13, Sec. 5 41-42
Spermatic cords------------------------ Reg. 9, Sec. 7 (b) 25
Spice---------------------------------- Reg. 16, Sec. 8 (c) (7) 54
Spinal cords--------------------------- Reg. 17, Sec. 6 (b) (1) 64
Spotted livers------------------------- Reg. 10, Sec. 33 (b) 38
Spreads-------------------------------- Reg. 16, Sec. 8 (c) (37) 57
Spring lamb (See lamb)
Starters------------------------------- Reg. 17, Sec. 7 (P) 67
Sternum-------------------------------- Reg. 9, Sec. 12 26
Stockinettes--------------------------- Reg. 16, Sec. 1 (a) 48
Stomachs------------------------------- Reg. 17, Sec. 6 (b) (6) 64
Subsidiary establishments (See establishments)
Suffocated animals and swine scalded alive--- Reg. 10, Sec. 32 37
Suspects------------------------------- Reg. 8, Sec. 2 (a) (b) (c) 19
Reg. 8, Sec. 5 20
Reg. 8, Sec. 7 20-21
Reg. 8, Sec. 8 21
Reg. 8, Sec. 10 and 11 22
Reg. 8, Sec. 12 (b) 22
Swine---------------------------------- Reg. 8, Sec. 7 20
Reg. 9, Sec. 11 26
Reg. 9, Sec. 15 and 16 27
Reg. 10, Sec. 5 31
Reg. 10, Sec. 32 37
Swine erysipelas----------------------- Reg. 8, Sec. 12 (a) (b) 22
Reg. 8, Sec. 16 23
Reg. 10, Sec. 6 31
Tails---------------------------------- Reg. 9, Sec. 2 24
Tamales----------------------------- Reg. 16, Sec. 8 (c) (31) 57
Tank cars------------------------------ Reg. 7, Sec. 12 (b) 17
Reg. 15, Sec. 16 (a) (b) 48
Reg. 17, Sec. 1 (e) 61
Tanking-------------------------------- Reg. 8, Sec. 16 23
Reg. 13, Sec. 1-5 40-41
Tank rooms for inedible product-------- Reg. 12, Sec. 1 and 2 39
Tanks---------------------------------- Reg. 12, Sec. 2 39
Reg. 13, Sec. 1 40
Tannic acid--------- g 7, 7 ( )------------------- Reg. 1 Sec. 1 66
Telangiectasis------------------------- Reg. 13, Sec. 5 42
Reg. 10, Sec. 33 (b) 38
Tennants in official establishments---- Reg. 16, Sec. 2 (b) (3) 50
Testicles------------------------------ Reg. 17, Sec. 6 (b) (5) 64
Tetanus-------------------------------- Reg. 8, Sec. 6 20
Texas---------------------------------- Reg. 8, Sec. 2 and 3 19
Reg. 8, Sec. 51 6 and 7(a) 20
Reg. 8, Sec. 9 (a) 21
Reg. 8, Sec. 10 and 12(a) 22
Reg. 8, Sec. 16 23
Reg. 12, Sec. 3 39
Texas inspected and condemned---------- Reg. 9, Sec. 5 24
Texas passed for cooking--------------- Reg. 9, Sec. 6 24
Reg. 14, Sec. 1, 2 and 3 42-43
-88-
INDEX
Page
Texas rejected, tagging of insanitary equipment--- Reg. 7, Sec. 15 18
Texas retained------------------------------------ Reg. 9, Sec. 4 24
Reg. 17, Sec. 2 61-62
Thiodiproprionic acid---------------------- Reg. 17, Sec. 7 (d) (9) 65
Thymus gland------------------------------- Reg. 9, Sec. 2 24
Tinea tonsurans---------------------------- Reg. 10, Sec. 23 34
Tocopherols-------------------------------- Reg. 17, Sec. 7 (d) (3) 65
Tongue spread------------------------------ Reg. 16, Sec. 8 (c) (37) 57
Tonsils------------------------------------ Reg. 17, Sec. 6 (b) (7) 64
Trichinae---------------------------------- Reg. 17, Sec. 9 68
Tripe-------------------------------------- Reg. 16, Sec. 8 (c) (44) 58
Reg. 17, Sec. 7 (j) 66
Trisodium phosphate------------------------ Reg. 17, Sec. 7 (j) 66
Tuberculosis------------------------- Reg. 8 Sec 11 22
Reg. 10, Sec. 2 27-30
Tumors-------------------------------- Reg. 10, Sec. 12, 13, and 15 32
Turmeric------------------------------ Reg. 17, Sec. 7 (m) (1) 66
Udders-------------------------------- Reg. 9, Sec. 18 27
Reg. 10, Sec. 17 33
Unborn and stillborn animals---------- Reg. 10, Sec. 31 37
Unhealed vaccine lesions-------------- Reg. 8, Sec. 14 22
Reg. 10, Sec. 11 32
Vaccine animals----------------------- Reg. 8, Sec. 14 22
Vermin-------------------------------- Reg. 7, Sec. 3 (9) 15
Vesicular diseases-------------------- Reg. 8, Sec. 18 (a) (b) 23
Vesicular exanthema------------------- Reg. 8, Sec. 18 (c) (1) (2) 23
Reg. 10, Sec. 34 38
Violations---------------- -- Reg. 4,- Sec. 5 and 6 10
Viscera------------------------------- Reg. 9, Sec. 2 24
Reg. 9, Sec. 12 26
Water--------------------------------- Reg. 7, Sec. 3 (d) 14
Reg. 16, Sec. 8 (c) (39) 57
-89-
T H E M E A T I N S P E C T I O N L A W
ART. 4476 -- 3. MEAT INSPECTION
SECTION 1. STYLE OF ACT: This Actl shall be styled "The Meat Inspection
Law".
SECTION 2. INTERPRETATION: This Act shall be construed so as to effectuate
its general purpose, to prohibit and prevent the sale of food for human consump-
tion of meat from animals where said animals suffer from diseases communicable to
human beings, and to provide adequate and uniform regulations for inspection of
meat and meat products intended for human consumption, thereby protecting the
public health.
SECTION 3. DEFINITIONS: The following definitions shall apply in the in-
terpretations in this Act:
(a) Meat Product: Any edible part of the carcass of any cattle, calf,
sheep, swine, or goat which is not manufactured, cured, smoked, processed, or
otherwise treated.
(b) Meat Food Product: Any article of food or any article which enters
into the composition of food for human consumption, which is derived or prepared
in whole or in part from any portion of the carcass of any cattle, calf, sheep,
swine, or goat, if such portion is all or a considerable and definite portion of
the article, except such articles as organotherapeutic substance, meat juice,
meat extract, and the like, which are only for medicinal purposes and are adver-
tised only to the medical profession.
(c) Meat and Products: Carcass, parts of carcass, meat, products, food
products, meat products, and meat food products, of or derived from, cattle,
calf, sheep, swine, and goats, which are capable of being used as food by man.
(d) Prepared Meats: The products obtained by subjecting meat to a process
of comminuting, drying, curing, smoking, cooking, seasoning, or flavoring, or
any combination of such process.
(e) Official Establishment: Any slaughtering, meat canning, curing, smok-
ing, salting, packing, rendering, or other similar establishments at which in-
spection is maintained under these regulations.
(f) Person: Natural persons, individuals, firms, partnerships, corporations,
companies, societies, and associations, and every agent, officer, or employee of
any thereof. This term shall import both the plural and the singular as the case
may be.
(g) Subsidiary: Any individual, firm, partnership, corporation, company,
or association, in whose name any business is controlled, or owned, in whole or
in part, directly or indirectly, by another.
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(h) Inspection Legend: A mark or statement authorized by these regulations
on an article or on the container of an article indicating that the article has
been inspected and passed for human food by a representative of the Food and Drug
Division of the State Department of Public Health of the State of Texas, or by
persons authorized by the State Department.
(i) Label: A display of written, printed, or graphic matter upon any meat,
meat by-product, prepared meat, or meat food product, or the immediate container
thereof, and a requirement made by or under authority of this Act that any word,
statement,, or other information also appearing on the label shall not be con-
sidered to be complied with unless such word, statement, or other information
also appears on the outside container or wrapper, if there be, of the retail
package of such meat, meat by-product, prepared meat or meat food product, or is
easily legible through the outside container or wrapper.
(j) Labeling: All labels and other written, printed, or graphic matter
(1) upon any meat, meat by-products, prepared meat, or meat food products or
any of its containers or wrappers, or (2) accompanying such meat, meat by-product;
prepared meat, or meat food products.
(k) "Texas State Inspected and Approved Establishment No. ": That
the carcass, parts of carcass, meat, meat products, prepared meat, or meat food
products so marked have been inspected, passed, and labelled under the provisions
of this Act and under the regulations and specifications promulgated by the State
Board of Health under the authority of this Act, and that at the time they were
inspected, passed, and so marked they were found to be sound, healthful, whole-
some and fit for human food.
SECTION 4. RULES AND REGULATIONS. The State Health Officer;is' her6aby
authorized and empowered, from time to time, to make such rules and regulations
as are necessary to prevent and prohibit the sale of meat for food for human con-
sumption when such meat is unfit for human consumption and dangerous to human
health, and for the efficient execution of the provisions of this Act; and all
inspections and examinations made under this Act shall be such and shall be made
in such manner as prescribed in the rules and regulations promulgated by the
State Health Officer and shall not be inconsistent with or an enlargement upon
the provisions of this Act.
SECTION 5. MEAT INSPECTION. The meat inspection provided by this Act shall
be under the supervision of the State Health Officer of the State of Texas.
SECTION 6. ENFORCEMENT OF ACT. The Board of Health, through its representa-
tives, shall supervise and regulate the processing, handling, and labeling of meat,
meat by-products, prepared meat, or meat food products in conformity with the def-
initions, specifications, and standards which the State Health Officer promulgates
and in conformity with the provisions of this Act; and the State Board of Health
shall have the power to revoke permits as herein provided, when upon examination
and hearing it is found that any provisions or Section of this Act or any provi-
sion of any regulation promulgated by authority of this Act have been violated.
SECTION 7. INSPECTION MARK, STAMP, TAG, OR LABEL. The State Health Officer
is hereby authorized and empowered to have designed a distinctive inspection mark,
stamp, tag, or label which shall state "Texas State Approved Establishment No.
-92-
and said mark, stamp, tag, or label shall be applied by an authorized person to
all products found to be sound, healthful, wholesome, and fit for food for human
consumption and shall contain no chemicals, dyes, preservatives, or ingredients
which render such meat, prepared meat or meat food products unfit for human food.
The State Health Officer is hereby authorized and empowered to condemn such meat
or meat products or meat food products or prepared meat found unsound, unhealth-
ful, and unwholesome or shall contain chemicals, dyes, preservatives, or ingred-
ients which render such meat or meat food products unsound, unhealthful, unwhole-
some or unfit for human food and all such condemned meat food products shall not
be sold for human consumption. Provided further that meats bearing the inspec-
tion mark, stamp, tag, or label of the United States Department of Agriculture
shall be considered as conforming to this Act.
SECTION 8. FALSE USE OF INSPECTION MARK, STAMP, TAG, OR LABEL PROHIBITED.
That for the purposes hereinbefore set forthe the State Health Officer or his
representatives shall cause to be made by inspectors provided for that purpose,
such inspections of all slaughtering, meat canning, sausage factories, salting,
packing, rendering, or similar establishments in which cattle, calves, sheep,
swine, or goats are slaughtered and the meat or meat food products thereof pre-
pared for sale for human food within the State of Texas, as may be necessary to
inform himself concerning the sanitary conditions of the same and to prescribe
rules and regulations of sanitation under which such establishment shall be
maintained not inconsistent with United States Department of Agriculture Bureau
of Animal Industry Order No. 211 as revised; and where the sanitary conditions
of such establishment are such that the meat or meat food products are rendered
unclean, unsound, unhealthful, unwholesome or otherwise unfit for human food,
he shall refuse to allow such meat or meat food products to be labeled, marked,
stamped, or tagged as "Texas State Approved Establishment No. ".
SECTION 9. APPLICATION FOR TEXAS STATE APPROVED ESTABLISHMENT NO.
Any person, firm, association, or corporation desiring to use the inspection
mark, stamp, tag or label as provided in Section 7 of this Act in representing,
publishing, or advertising any meat or meat food products offered for sale or
to be sold within this State shall make application for a permit to the State
Board of Health at Austin'. Texas, who shall take the necessary steps to deter-
mine and award the permit for the use of a Texas State Approved Establishment
No. to such application, all in accordance with the rules and regulations
of the State Board of Health as provided for herein.
All meats or meat food products bearing the inspection mark, stamp, tag,
or label shall be permitted to be offered for sale, sold, or transported any-
where within -the geographical limits of the State of Texas.
SECTION 10. MEAT TO CONFORM TO LABEL. No meat or meat products sold,
produced, or offered for sale within this State by any person, firm, associa-
tion, or corporation shall carry a label, device, or design marked "Texas State
Approved Establishment No. tt. or any other grade, statement, design, or
device regarding the safety, sanitary quality, or the wholesomeness and fitness
of said food for human consumption which is misleading or which does not conform
to the and requirements of this Act.
No meat or meat products, except those produced or processed by a person,
firm, association, or corporation having a permit to use the "Texas State Ap-
proved" label under the provisions of this Act and which are produced, treated,
and handled in accordance with the specifications and requirements promulgated
by the State Board of Health for sound, healthful, and wholesome meat and meat
-93-
products shall be represented, published, labeled, or advertised as being "Texas
State Approved Meat Products".
SECTION 11. REGULATIONS OF INSPECTION AND LABELING BY STATE BOARD OF HEALTH.
The State Board of Health through the State Health Officer is hereby authorized
and empowered to supervise and regulate the inspecting and labeling of meat and
meat products in conformity with the standards, specifications, and requirements
which it promulgates for the purpose set forth in this Act and in conformity with
the definitions of this Act. The State Board of Health shall have the power,
after due notice to the affected permittee sent by registered mail and after the
hearing to be had in accordance with regulations to be issued covering this sub-
ject, to revoke permits issued when, upon such hearing, it shall be found that
such permittee has violated some provision of this Act, or has failed to comply
with some proper regulation issued under the provisions of this Act.
SECTION 12. ADOPTION BY CITIES. The governing body of any city in the
State of Texas may make mandatory the provisions of this Act and the inspection
and labeling of meat and meat food products produced, sold, or offered for sale
within their respective jurisdictions by adopting any ordinance to that effect
and by providing the necessary facilities for inspection and for the enforcement
of this Act.
Any city adopting any specifications and regulations as a basis for issuing
any permit for the use of the "Texas State Approved Meat for Human Food" label
on meat and meat food products shall be governed by the specifications and regu-
lations promulgated by the State Board of Health as herein authorized.
SECTION 13. APPLICATION FOR PERMITS. Any person, firm, association, or
corporation desiring to use the "Texas State Approved" meat label in represent-
ing, publishing, or advertising any meat, or meat food products offered for
sale or to be sold within this State for food for human consumption shall make
application tothe State Board of Health, prior to the use of such a label for a
permit to use any such label in advertising, representing, or labeling such meat
or meat food products.
SECTION 14. AUTHORITY TO ISSUE AND REVOKE PERMIT. The State Health Offi-
cer receiving such applications as provided for in Section 4 of this Act is
hereby authorized and empowered to award to such applicant a permit to use the
"Texas State Approved" meat label according to the requirements of this Act.
The State Board of Health shall have the power to revoke any permit issued,
after notice by registered mail to the affected permittee and after a hearing
to be held in accordance with regulations issued covering this subject, when
upon examination and hearing it is found that any penal provision or Section
of this Act has been violated. The State Health Officer shall keep a record
for public inspection of all reports received, and the issuance or revocation
of permits under this Act.
SALE OF MEAT OR MEAT PRODUCTS
ART. 71.9d. SALE OF MEAT OR MEAT PRODUCTS
SECTION 15. It shall be unlawful to knowingly sell for human consumption
meat from animals affected with the following diseases: Carcinoma or sarcoma,
actinomycosis, a downer showing temperatures of one hundred and six (106) de-
grees, black leg, so called hemorrhagic septicemia, anthrax, rabies, shipping
+694L
fever, hog cholera, tetanus, pyemia, mastitis, and erysipelas and other visible
diseases.
SECTION 16. It shall be unlawful for any person, persons, firm, or cor-
poration to knowingly slaughter for food for human consumption any diseased ani-
mal or animals knowing them to be diseased and unfit for food for human consump-
tion, and all such diseased animals shall be slaughtered only at either a Federal
or State approved slaughter plant.
SECTION 17. It shall be unlawful for any person, persons, firm, or cor-
poration to knowingly sell or offer for sale for food for human consumption or
to process meat or meat food products from any animal which died other than by
slaughter for food for human consumption purposes, and such dead animals shall
be denatured,
SECTION 18, It shall be unlawful to sell for food for human consumption
meat from the carcass of horses, dogs, mules, donkeys, cats, or other animals
not normally used for human food.
SECTION 19, PENALTY, Whoever violates any provision of this Act shall
upon conviction be fined in the sum of not less than One Hundred Dollars ($100)
nor more than Five Hundred Dollars ($500) and each separate violation shall con-
stitute a separate offense,. Acts. 1945, 49th Leg.
ART. 4476 -- 3.
SECTION 20. CONSTITUTIONALITY. That in the event any Section, or part
of Section, or provision of this Act, be held invalid, unconstitutional, or
inoperative, this shall not affect the validity of the remaining Sections or
parts of Sections of this Act, but the same shall continue in full force and
effect. Acts. 1945, 49th Leg., P. 554, ch. 339.
1 Article 4476 -- 3, P. C. art. 719d.
Effective 90 days after June 5, 1945, date of adjournment.
Sections 15-19 of the Act of 1945 being Penal provisions, are published as
P. C. 719d.
Section 21 repealed all conflicting laws or parts of laws.
TITLE OF ACT:
An Act providing for the protection of the public health; defining certain
terms used in the Act; authorizing the State Health Officer to define and fix
the specifications and standards for certain meat and meat food products sold for
human food as defined in the Act; providing for voluntary adoption by cities,
persons, firms, associations, or corporations; providing that specifications and
standards defined and fixed shall be in harmony with the regulations contained
and set out in this Act; authorizing the State Health Officer and his representa-
tives to supervise and regulate the processing and labeling of meat and meat pro-
ducts sold for human food; enabling cities to require all meat and meat products
sold for human food and sold within their boundaries to be inspected and labeled
as set out in the Act; forbidding the use of certain meat labels except under
certain conditions and providing penalties and remedies for violation of said
provisions; providing that specifications for approved meat and meat products
-95-
sold for human food shall conform to the current regulations and requirements
governing the meat inspection of the U. S. Department of Agriculture now known
as Bureau of Animal Industry Order No, 211 as revised; authorizing the State
Health Officer and his representatives to supervise and regulate the labeling
of meat and meat food products sold for human food and to revoke permits; pro-
viding for the State Health Officer to approve slaughter establishments; pro- ,
hibiting the duplication and reproduction of labels authorized under this Act
and the use of any unauthorized labels; forbidddng the use of approved labels
or other designs or definitions misrepresenting the grade of meat or meat food
products; providing a penalty for slaughtering diseased cattle for human food,
and/or offering for sale meat from diseased cattle for human food, requiring
diseased cattle to be slaughtered at certain plants; providing penalties for
the violation of this Act; providing that if any portion of the Act be held
unconstitutional, inoperative, or invalid, the remainder of the Act shall be
unaffected thereby; repealing all laws or parts of laws in conflict herewith;
and declaring an emergency. Acts 1945, 49th Leg., P. 554, ch. 339.
.96-
S. B. No. 315
AN ACT
amending the Meat Inspection Law (Chapter 339, Acts of the 49th Legislature,
1945), by adding a new section authorizing the State Board of Health to fix,
charge, and collect fees for inspection services performed by the State Health
Department, providing for disposition and use of the funds collected; making
an appropriation; and declaring an emergency---------------
BE IT ENACTED By THE LEGISLATURE OF THE STATE OF TEXAS:
SECTION 1. The Meat Inspection Law (Chapter 339, Acts of the 49th Legisla-
ture, 19451 is hereby amended by adding a new section to be designated Section
14a, reading as follows:-----------v---
/9SECTION 14a. Any person, firm, association, or corporation desiring to
use the 'Texas State Approved* meat label in representing, publishing, or ad-
vertising any meat or meat food products offered for sale or to be sold in
this State for human consumption shall pay for the necessary inspection ser-
vice, and the State Board of Health shall adopt rules and regulations relating
to such inspection charges which will, in effect, provide that the fees charged
shall be fixed as nearly as possible with reference to the cost of maintaining
the inspection service by the State Health Department which is necessary to
permit the use of the 'Texas State Approved Meat for Human Food' label. Any
such moneys charged and collected for such inspection service shall be payable
to the State Health Department and shall be deposited in the State Treasury in
a special account to the credit of the State Health Department and used for the
purpose of carrying out the program of inspection which is necessary before the
issuing of permits for the use of the 'Texas State Approved Meat for Human Food'
label--------------------
SECTION 2. All moneys collected under the Meat Inspection Law during the
remainder of the fiscal year ending August 31, 1955, are hereby appropriated
to the State Health Department for the purpose of paying salaries, traveling
expenses, and other costs of administering the Meat Inspection iay.__---------
All moneys collected under the Meat Inspection Law during each fiscal year
of the biennium beginning September 1, 1955, and any unexpended balance in the
special account for the deposit of such funds at the beginning of the respective
fiscal years, are hereby appropriated to the State Health Department for the pur-
pose of paying salaries, traveling expenses, and other costs of administering
the Meat Inspection Law during each fiscal year of the biennium beginning Sep-
tember 1, 1955; provided, however, the salaries and traveling expenses to be
paid from fees provided in this Act shall not exceed those of similar positions
in the Departmental appropriation bill.-----------------
SECTIOY 3. The fact that the Meat Inspection Law cannot be properly admin-
istered at the present time because of a lack of funds; and the further fact that
there is now no provision for collection of fees for inspection services rendered
under the law, create an emergency and an imperative public necessity that the
Constitutional Rule requiring bills to be read on three several days in each
House be suspended; and said Rule is hereby suspended, and this Act shall take
effect and be in force from and after its passage, and it is so enacted----------
_97-
1
STATE OF TEXAS
DEPARTMENT OF HEALTH
U*p.
HENRY A. HOLLE, M. D.
COMMISSIONER OF HEALTH
AUSTIN, TEXAS
?ERAS STATE DVARTWT Of Ot#"
QIYiSION OF Yuffl y 1 if "
V
REGULATIONS GOVERNING POULTRY INSPECTION
By authority vested in the Commissioner of Health by Articles
4465A and 4466 of Vernons Civil Statutes and Article 4476-3 as
amended, I hereby make and adopt the following regulations for
poultry inspection.
A��Q,"
Henry . Holle, M. D.
Commissioner of Health
October, 1957
TABLE OF CONTENTS
Section 1. Definitions . . . . . . . . . . 0 . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1
Section 2. Application for Inspection; Granting of Establishment
Numbers; Approval of Plans . . . . . . . . . . . . . . . . . . . . . . . . 6
Section 3. Scope of Inspection. . 0 0 0 0 0 . a 6 * a $ a 6 0 9 6 # . . . . . . . . to . 0. 7
Section 4. The Sale or Possession of Adulterated or Misbranded
Poultry or Poultry Products Prohibited. . * . . . . * . . * . * 7
Section 5. Labeling and Identification . . . . . . . . . . . . . . . . . . . . . . . . . 8
Section 6. Establishment of Poultry Inspection Service; Qualifi-
cations of Inspectors; Inspection of Poultry and Poultry
Products; Disposition; Marking; and Reports. . . . . . . . . . 9
Section 7. Examination of, and Hold Orders On, Poultry and
Poultry Products, Equipment, and Packaging Material;
Condemnation of Poultry and Poultry Products.. . . . . . . 15
Section 8. Operating Procedures. . . . . . . . . . . . . . . . . 6 . . . . . . . . . . . . 16
Section 9. Protection of Poultry and Foultry Products From
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Contamination . . . . . .
Section 10. Construction and General Layout of Poultry-Processing
Establishments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 21
Section 11. Floors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 . . . . . . .. 23
Section 12. Walls, Ceilings, Partitions and Posts . . . . . . . . . . . . . . .. 24
Section 13. Doors, Windows and Openings . . . . . 0 . . . . . . . . . . . . . . . . 25
Section 14. Lighting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26
. .
Section 15. Ventilation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 27
Section 16. Water Supply . . . . . . . . . . . . . . . . . . . . . . . . . . . . 0 . 0 . . . . . .. 27
Section 17. Plumbing and Related Facilities . . . . . . . . . . . . 0 . . . . . . .. 28
Section 18. Welfare Rooms . . . . . . . . . . . . . . . . . . . . . . 0 . . . . . . . . . . . .. 29
Section 19. Disposal of Wastes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30
Section 20. Equipment and Utensils . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 31
Section 21. Cleaning of Equipment and Utensils . . . . . . . . . . . . . . 66 .. 33
Section 22. Storage of Clean Utensils, Portable Equipment and
Packaging Materials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
Section 23. Temperatures: Chilling and Freezing . . . . . . . . . . . . . . . 35
Section 24. Premises . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 38
Section 25. Cleanliness of Personnel . . . . . . . . . . . . . . . . . . . . . . . . . 0 , 39
Section 26. Health of Personnel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .. 40
POULTRY REGULATIONS
Regulations defining poultry and poultry products, dressed poultry,
and eviscerated poultry; prohibiting the sale of adulterated or misbranded
poultry and poultry products; providing for the enforcement of these regula-
tions, including the inspection of records and of private and public property;
regulating the sanitary operation of poultry-processing establishments and
the labeling, processing, storage, transportation and sale of poultry and
poultry products.
SECTION 1. DEFINITIONS
For the purposes of these regulations the following words and
phrases shall have the meanings ascribed to them in this section:
Adulterated: Poultry and poultry products shall be deemed to be adulterated:
1. If they bear or contain any poisonous or deleterious substance
which may render them injurious to health; but, in case the substance is not
an added substance, such poultry and poultry products shall not be considered
adulterated under this clause if the quantity of such substance in such poultry
and poultry products does not ordinarily render them injurious to health.
2. If they bear or contain any added poisonous or added deleterious
substance, unless such substance is necessary in their production or unavoid-
able under good manufacturing practices and unless there are other provisions
of law limiting the quantity of such added substance on or in such poultry and
poultry products: provided, that any quantity of such added substance ex-
ceeding the limits so fixed shall also be deemed to constitute adulteration.
3. If they consist in whole or in part of any filthy, putrid or decom-
posed substance, or if they are otherwise unfit for food.
4. If they have been processed, prepared, packed or held under
insanitary conditions, whereby they may have become contaminated with filth,
or whereby they may have been rendered injurious to health.
5. If they are, in whole or in part, the product of diseased poultry or
of poultry which has died otherwise than by slaughter.
b. If their container is composed, in whole or in part, of any poison-
ous or deleterious substance which may render the contents injurious to health.
7. If any substance has been substituted, wholly or in part, therefor.
-1-
8. If damage or inferiority has been concealed in any manner.
9. If any substance has been added thereto or mixed therewith or any
process which makes them appear better or of greater value than they are.
Bactericidal Agent: Any agent which will destroy bacteria and which is de-
termined by the Health Authority to be safe for use in the processing of foods
for human consumption.
Carcass: Any poultry carcass.
Classes of Poultry:
1. Chicken
a. Fryer or Broiler: Young chicken (usually under 16 weeks
of age) of either sex that is tender-meated, with soft, pliable, smooth-textured
skin and flexible breastbone cartilage and which weighs not over 4 pounds
ready-to-cook weight. This classification may also include chicken fryer
caponette. A caponette is a fryer which has been treated with hormone stil-
besterol or its equivalent.
b. Roaster: Young chicken (usually under 8 months of age) of
either sex that is tender meated, with soft, pliable, smooth-textured skin, and
breastbone cartilage slightly less flexible than fryers and which weighs over
three pounds ready-to-cook.
c. Capon: An unsexed male chicken (usually under 10 months
of age) that is tender-meated, with soft, pliable, smooth-textured skin.
d. Stag: A male chicken (usually under 10 months of age) with
coarse skin, somewhat toughened and darkened flesh and considerable harden-
ing of the breastbone cartilage.
e. Hen, Stewing Chicken or Fowl: A mature female chicken
(usually more than 10 months of age) with meat less tender than that of a
roaster, and non-flexible breastbone.
f. Cock: A mature male chicken with coarse skin, toughened
and darkened meat, and hardened breastbone.
2. Turkeys
a. Fryer or Roaster: A young immature turkey (usually under
16 weeks of age) of either sex that is tender-meated, with soft, pliable,
smooth-textured skin and flexible breastbone cartilage.
b. Young Hen: A young female (usually under 8 months of age)
-2-
that is tender-meated, with soft, pliable, smooth-textured skin and breast-
bone cartilage somewhat less flexible than in a fryer or roaster.
c. Young Tom: A young male (usually under 8 months of age)
that is tender-meated, with soft-pliable, smooth-textured skin and breast-
bone cartilage somewhat less flexible than in a fryer or roaster.
d. Hen: A fully matured female (usually over 10 months of
age).
e. Tom: A mature male (usually over 10 months of age).
3. Ducks
a. Broiler or Fryer Duckling: A young duck (usually under
8 weeks of age) of either sex that is tender-meated and has a soft bill and
soft windpipe.
b. Roaster Duckling: A young duck (usually under 16 weeks
of age) of either sex that is tender-meated and has a bill that is not completely
hardened and a windpipe that is easily dented.
c. Mature Duck: A duck (usually over 6 months of age) of
either sex with toughened flesh, hardened bill and hardened windpipe.
Condemned: Shall mean that the product has been inspected and found to be
unfit for human food.
Cut-up Poultry:
1. Breasts: Are separated from the back at the points where the
vertebral ribs join the backbone. Neck skin is not included.
2. Wishbones (Fully Bones): When covering muscle and skin tissue
are severed from the breast halfway between the end of the wishbone (hypo-
cleidium) and the front point of the breastbone (cranial process of the sternal
crest) to a point where the wishbone joins the shoulder. Neck skin is not
included.
3. Drumsticks: Are separated from the thigh by a cut through the
knee joint (femorotibial and patellar joint) and from the hock by a cut through
the hock joint (tarsal joint).
4. Thighs: Are disjointed at the knee and hip joints. They do not
include the pelvic bones.
5. Legs: Include the entire leg, i.e, , the thigh and drumstick, and
they may be disjointed.
-3-
6. Wings: Include the entire wing with all muscle and skin tissue
intact, except that the wing tip have been removed.
7. Backs: Include the pelvic bones and all the vertebrae posterior
to the shoulder joint. The meat is not removed from the pelvic bones. The
vertebral ribs or scapula may be removed or included without affecting the
appropriateness of the title.
8. Back Strips and Necks: Include the pelvic bones and all the verte-
brae of the back and may or may not include the entire neck. The meat is
stripped off the pelvic bones.
9. Necks: With or without skin are separated from the carcass at the
shoulder joint.
10. Giblets: Livers from which the bile sacs have been removed,
hearts from which the pericardial sacs and heartcaps have been removed, and
gizzards from which the linings and contents have been removed: provided,
that giblets shall mean one of each of these organs when referring to one evis-
cerated carcass "with giblets."
Denatured: Subjected to the application of crude oil, kerosene or other
material or procedure so as to preclude use for human consumption.
Diseased Poultry: Diseased poultry is any poultry which contains disease
organisms or their toxins which are dangerous to the consumer; or which
contains morbid tissue due to inflammation, degeneration or neoplasia; or
which is derived from an animal which shows evidence of a general systemic
disturbance, e. g. , fever.
Dressed Poultry: Poultry which has been slaughtered for human food with
the head, feet and viscera intact, and from which the blood and feathers have
been removed.
Edible Poultry By-product: Any giblets or any edible part of dressed poultry
other than eviscerated poultry.
Employee: Any person who is employed in a poultry-processing establish-
ment, and who handles poultry or poultry products, processing equipment,
utensils, containers or packaging materials.
Eviscerated Poultry or Ready-to-cook Poultry: Dressed poultry from which
the protruding pinfeathers, vestigial feathers (hair or down as the case may
be), head, shanks, crop, oil gland, trachea, esophagus, entrails, reproduc-
tive organs and lungs have been removed and which, with or without the gib-
let, is ready for cooking without need of further processing or cleaning.
-4-
Feeding or Holding Station: Any room or area of a poultry-processing estab-
lishment in which live poultry is fed or held prior to slaughter.
Flood-Level Rim: The top edge of a fixture or receptacle from which the
water overflows:
Giblets: Livers from which the bile sacs have been removed, hearts from
which the pericardial sacs and heartcaps have been removed, and gizzards
from which the linings and contents have been removed: provided, that
giblets shall mean one of each of these organs when referring to one evis-
cerated carcass "with giblets".
Health Authority: The Texas State Department of Health or an authorized
representative thereof.
Immediate Container or True Container: Shall mean the unit receptacle or
covering in which any poultry product is delivered to consumers.
Inspected and Passed: Inspected and passed shall mean that all individual
products so labeled shall have been examined by an inspector at an appro-
priate inspection place during the processing procedure and shall indicate
that on all meat contained therein both ante-mortem and post-mortem exam-
ination has been made.
Misbranding: The use of any written, printed or graphic matter upon or
accompanying poultry or poultry products or containers thereof, including
signs or placards displayed in relation to poultry or poultry products offered
for sale, which is false or misleading in any particular or which violates
any of the provisions of Section 5 of these regulations.
Person: Any individual, partnership, corporation, company, firm, institu-
tion, trustee, association, this political subdivision or other public or private
entity.
Potable Water: Shall mean water which meets the U,Si P.H;S. standards for
water supplies serving carriers in interstate commerce.
Poultry and Poultry Products: Any slaughtered domesticated bird or com-
mercially-produced game bird, or part thereof, intended for human consump-
tion.
Poultry Food Product: Any article of food intended for human consumption or
any article intended for or capable of being so used which is prepared or de-
rived, in whole or in substantial part, from any edible portion of dressed
poultry.
Poultry-Processing Establishment: Any establishment in which any process-
ing operation, as defined by paragraph (Processing) of this section is conducted.
-5-
Processing: Any operation or combination of operations whereby poultry
which is intended for sale for human consumption is killed, dressed, evis-
cerated, cut up, heat-treated, canned, packed, repacked, reprocessed or
changed in size, shape or form for marketing for human consumption: pro-
vided, that this definition shall not include the further preparation of ready-
to-cook or precooked poultry or poultry product by a retail establishment
where the resulting poultry or poultry product so prepared is subsequently
sold only at retail on the premises of such establishment where such further
preparation is conducted.
Processing Room or Area: Any room or area in which processing is
conducted.
Shipping Container or Outside Container: Shall mean any receptable or
covering enclosing any poultry, poultry by-products or poultry food products
packed in one or more immediate or true containers.
Smooth: The term "smooth", used with reference to walls, partitions and
posts, shall mean a surface which is at least as smooth as steel-troweled
cement-plaster finish. When used with reference to floors, the term
"smooth" shall mean a surface which is approximately as smooth as concrete
with a wood float finish.
Soundness: Shall mean freedom from any disease or condition which may
render a carcass unfit for human food.
SECTION 2. APPLICATION FOR INSPECTION;
GRANTING OF ESTABLISHMENT NUMBERS; APPROVAL OF PLANS
A. The proprietor or operator of each official establishment desiring in-
spection shall make application for inspection to the Commissioner of Health,
State Department of Health, Austin, Texas.
B. Every application under this section shall be made on forms furnished by
the State Department of Health. In cases of change of ownership or change of
location, a new application shall be made.
C. Application for inspection shall be accompanied by drawings in duplicate,
consisting of floor plans showing principal pieces of equipment, floor drains,
principal drainage lines, hand washing basins and hose connections for clean-
ing purposes; elevation; cross and longitudinal sections of various buildings
showing principal equipment, heights of ceiling, conveyor racks, and
character of floors and ceilings; and a plot plan showing the limits of the
plants premises, location in outline of buildings on the premises, together
with roadways and railways serving the plant properly drawn to scale. Ap-
plicants may request information from the Commissioner of Health concerning
ho rcquircments before submitting plan.
-6-
1. Each application shall specify the names and addresses of any sub-
sidiary of the official establishment for which application is made if the said
subsidiary organization engages in any business which requires inspection
within the meaning of these regulations.
2. Notice in writing shall be given to each applicant granted inspection,
specifying the establishment to which the same applies.
3. The Commissioner of Health is hereby authorized to determine
whether application for inspection shall be granted or refused and to revoke
his prior approval of any application if he determines that any false statement
was made in such application.
D. If any person has applied for service for poultry or other products not
eligible therefor under the provisions of these regulations, or has failed to
make proper application for service, or if the service cannot be furnished to
any person applying therefor because of lack of available inspectors or other
administrative reasons, the service may be denied to such person by the Com-
missioner of Health until the condition justifying such denial is corrected.
E. To each establishment granted inspection an official number shall be
assigned. Such 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.
F. No major structural changes or alterations shall be made in any poultry-
processing establishment or in the principal fixed pieces of equipment therein
unless such changes or alterations shall have first been approved in writing
by the health authority.
SECTION 3. SCOPE OF INSPECTION
A. Every official establishment shall be required to meet and maintain the
minimal requirements set forth by this ordinance on buildings, equipment,
facilities for inspection, sanitation and other general facilities required for
adequate operation of the inspection service.
B. All poultry and poultry products entering upon the premises of an official
establishment and all poultry and poultry products prepared in whole or in
part therein shall be handled, prepared and marked as required by these re-
gulations.
SECTION 4. THE SALE OR POSSESSION OF ADULTERATED
OR MISBRANDED POULTRY OR POULTRY PRODUCTS PROHIBITED
It shall be unlawful for any person within the State of Texas to sell,
-7-
offer, or expose for sale, or to have in possession with intent to sell, any
poultry or poultry product which is adulterated or misbranded, except under
circumstances as the health authority shall direct. Any adulterated or mis-
branded poultry or poultry products may be impounded by the health authority
and disposed of in accordance with the provisions of Section 7 of these regula-
tions.
SECTION 5. LABELING AND IDENTIFICATION
Each individual carcass and each individual package shall prominently
display the inspection legend of the inspection service.
Each shipping container of poultry and poultry products delivered or
transported on a wholesale basis shall bear in distinctly legible form the
identification of the contents and the name and address of the processor or
distributor. Each shipping container and each retail package of poultry or
poultry products delivered or transported on a wholesale basis shall bear
in distinctly legible form in prominent display the name and address of the
poultry-processing establishment in which the contents viere processed:
provided, that a code identification approved by the health authority may be
substituted for such name and address.
Neither the poultry or poultry products, nor the retail package thereof,
shall bear any official stamp or other indication which shall state or imply to
the consumer that the poultry has been inspected cnlcss such poultry or poultry
products shall actually have been processed in an establishment operating
under the requirements of an official poultry-inspection service which pro-
vides for continuous supervision of the processing operation, inspection of
each poultry carcass at the time of evisceration, and certification for whole-
someness of such poultry and poultry products by the government authority
conducting the official poultry inspection service.
Tags or labels bearing the official inspection legend of the inspection
service shall carry no grade designation thereon except that grade designation
may be permitted if the grading is done by an approved governmental agency.
No poultry or poultry products shall be identified as being, nor shall be
implied to be, eviscerated or ready-to-cook unless such poultry or poultry
products are eviscerated, trimmed, cleaned and washed so as actually to be
ready to cook without further cleaning or trimming.
Nothing within this section shall be deemed to authorize or excuse non-
compliance with applicable Federal or State laws or regulations pertaining to
the branding, labeling, or other identification of foods.
For the purpose of labeling and identification of all products processed
under these regulations, Regulation 16 of Regulations Governing Meat Inspection,
-8-
State of Texas Department of Health, will be used wherever applicable.
SECTION 6. ESTABLISHMENT OF POULTRY INSPECTION SERVICE;
QUALIFICATIONS OF INSPECTORS; INSPECTION OF POULTRY AND
POULTRY PRODUCTS; DISPOSITION; MARKING; AND REPORTS
A. Establishment of Poultry Inspection Service. The Poultry Inspection
Service of the State of Texas is hereby established. The health authority shall
cause to be appointed a duly qualified veterinarian as Chief of Poultry Inspection
Service, who shall supervise the Poultry Inspection Service of the State of Texas.
Such inspectors as may be necessary shall be appointed to carry out the pro-
visions of these regulations. Such inspectors shall have such education and
experience as the health authority may prescribe. A veterinary inspector
shall be appointed Inspector in Charge of each poultry-processing establish-
ment operating under the Poultry Inspection Service of the State of Texas and
such Inspector in Charge shall perform or effectively supervise the inspection
of poultry and poultry products and related official activities in such establish-
ment in accordance with the provisions of these regulations.
B. Qualification of Inspectors, Their Payment, and Provisions for Their
Control.
1. Minimum qualifications of poultry meat inspectors shall be the
same as the requirements for Texas State Department of Health Merit System
for Veterinarian I and/or Veterinarian II and Lay Meat Inspector I and/or Lay
Meat Inspector II and the rates of pay shall be the same as the rates of pay
established by the Texas State Department of Health for these classifications.
2. The number and kind of inspectors required for proper inspection
of any plant will be determined by the Commissioner of Health or his authorized
representative and the salaries of said inspectors will be paid to them by the
State of Texas on the last working day of each month.
3. Transfer or exchange of inspectors from plant to plant will be done
solely by administrative actions of the Commissioner of Health or his author-
ized representative.
C. Inspection Facilities. Each person operating a poultry-processing establish-
ment under the supervision of the Poultry Inspection Service of the State of
Texas shall provide rent free such facilities and assistance as may be found
necessary by the Chief of Poultry Inspection Service to permit the inspector to
efficiently inspect poultry and poultry products in accordance with the provi-
sions of these regulations. Each poultry-processing establishment which
conducts processing operations on an average of more than one working day per
week shall provide facilities which shall include but shall not be limited to;
1. Furnished office space, including light, heat and janitor service for
-9-
the official purposes of the Poultry Inspection Service. The space set aside
for this purpose shall be conveniently located, properly ventilated andpro-
vided with lockers or cabinets suitable for the protection and storage of
supplies and with facilities suitable for inspectors to change clothing. Laundry
service for inspection service employees outer work clothing shall be pro-
vided by the official establishment.
D. Adequate arrangements, including soap and cleansers for cleansing and
disinfecting hands, for sterilizing all implements used in dressing diseased
carcasses, floors, and such other articles and places as may be contaminated
by diseased carcasses or otherwise.
E. Docks and receiving rooms, to be designated by the establishment, with
the approval of the inspector in charge for the receipt and inspection of all
pr oduct s.
F. Refrigerated facilities in which carcasses or parts thereof may be held
for further inspection in such numbers and such locations as the needs of the
inspection in the plant require. Such facilities shall be capable of being suitably
sealed to prevent the entry of unauthorized persons. t.11 such facilities shall
be marked conspicuously with the word "RETAINED" in letters not less than 2
inches high. The entry of such facilities by any person under conditions or at
times not authorized by the health authority shall be unlawful.
G. Time Schedules; Presence of Inspector.
1. Each person operating a poultry-processing establishment under
the supervision of the Poultry Inspection Service of the State of Texas shall
receive approval from the Chief of Poultry Inspection Service of a regular
time schedule for processing operations. The Chief of Poultry Inspection
Service may require operations to be conducted during reasonable hours.
When one inspector is detailed to make inspections at two or more establish-
ments where only a small quantity of poultry or poultry products is processed,
the Chief of Poultry Inspection Service may designate the hours of the day and
the days of the week during which processing operations may be conducted in
such establishments. Reasonable notice shall be given by a poultry-processing
establishment to the health authority if it is desired to conduct processing
operations at times other: than in accordance with the approved regular time
schedule.
2. An inspector shall be on duty in such establishment during all
periods when processing operations of any kind are conducted and the starting
or continuing of any processing operation, if there is no inspector present,
shall be unlawful. The owner or operator of each poultry-processing establish-
ment shall inform the health authority in advance regarding all poultry pro-
cessing operations to be conducted, and shall conduct such operations only at
such time and in such manner as the Chief of Poultry Inspection Service may
prescribe to assure clean handling of food and to afford opportunity for inspec-
-10-
tion, in accordance with the provisions of these regulations.
H. Access to Establishment; Inspector's Tags, Devices, and Methods of
Identification for Holding.
1. For the purpose of any examination or inspection necessary to en-
force any of the provisions of these regulations, inspectors shall be permitted
to have access at all time, by day or night, whether the establishment is oper-
ated or not, to every part of any establishment to which they are assigned for
duty by the health authority.
2. An inspector may use such tags, devices, and methods as may be
approved by the health authority for the identification of poultry and poultry
products which are held for further examination and all equipment, utensils,
or packing materials which are to be held for proper cleaning or disposal.
I. Weekly Report of Inspection. Each senior Inspector in Charge shall
submit a signed weekly report of inspection from each poultry-processing
establishment to which he is assigned. The original of each such report shall
be filed in the office of the Chief of Poultry Inspection Service. The report
shall show the approximate total pounds of poultry or poultry products inspected,
the total pounds inspected and passed, the approximate number, class and
poundage of poultry and poultry products retained for further examination at a
later date, and the number, class and poundage of poultry or poultry products
condemned and the reasons for such condemnation.
J. Ante-Mortem Inspection. The Chief of Poultry Inspection Service shall
require to be made, by an inspector, such ante-mortem inspection of poultry
about to be slaughtered as he shall deem necessary to assure proper disposi-
tion of sick and suspect poultry. No poultry shall be slaughtered for processing
without such ante-mortem inspection as the Chief of Poultry Inspection Service
may require in accordance with the provisions of this subsection. All live
poultry shall be closely examined daily by an inspector while in the poultry-
processing establishment, and prior to slaughter on the day thereof. Birds
which do not appear to be entirely normal shall be removed from the battery,
coop or pen for closer examination, if necessary, in order to determine proper
disposition. A procedure shall be followed which shall enable the inspector on
subsequent post-mortem examination to adequately correlate ante-mortem and
post-mortem findings.
1. Conditions Necessitating Condemnation. Poultry which are ob-
viously sick, or which show any condition that would cause condemnation of
their carcasses on post-mortem inspection shall be condemned, killed and
promptly disposed of in accordance with the provisions of (L) of this section.
Z. Conditions Necessitating Segregation as Suspects for Separate
Slaughter. Poultry which do not exhibit ante-mortem signs justifying con-
demnation without post-mortem examination, but which are suspected of
-11-
being diseased, either on the basis of their appearance or because of infor-
mation available regarding the history of the flock, shall be identified as sus-
pects, segregated, and slaughtered, dressed and eviscerated, and subjected
to post-mortem inspection separately from other poultry. All equipment used
in the processing of suspect poultry shall be thoroughly washed, rinsed and
subjected to a bactericidal treatment approved by the health authority before
being used again for the processing of apparently healthy poultry.
3. High Rate of Infection; Suspect Lots. When, however, upon ante-
mortem inspection, a lot of live poultry is found to contain a relatively large
number of sick birds, or when a large percentage of the lot is suspected of
being infected, if it is practicable to do so and if conditions warrant, the Chief
of Poultry Inspection Service may authorize such a lot of poultry, in whole or
part, to be removed from the processing establishment for observation or
treatment under the supervision of the State livestock sanitary authority.
Whatever additional precautions are deemed necessary by the health authority
shall be taken to prevent the spread of disease. Batteries used for such sick
or suspect lots of poultry shall be cleaned and disinfected before being used
again.
K. Post-Mortem Inspection.
1. A post-mortem inspection of each carcass shall be performed by
an inspector at the time of evisceration. This inspection shall include a com-
plete visual examination of the exterior and interior of the carcass and of the
viscera, and shall also include palpation and other procedures considered
necessary by the inspector for proper identification and evaluation of disease
processes, tissue changes, or other conditions which may affect the fitness
of the poultry for use as human food.
Z. No viscera or any part thereof shall be removed from any dressed
poultry except at the time of evisceration and post-mortem inspection.
3. Each carcass shall be opened so as to expose the organs and the
body cavity for proper examination by the inspector and, if passed, shall be
prepared immediately after inspection as eviscerated poultry.
4. Poultry and poultry products in which there is no evidence of
disease or other condition rendering such poultry or poultry products unfit
for use as human food, and which comply with all applicable provisions of
these regulations shall be passed, and marked as provided by (M) of this section.
5. If, at the time of post-mortem inspection, any poultry shows evi-
dence of disease or other condition which renders such poultry, or any portion
thereof, unfit for use as human food, such poultry or such unfit portion there-
of shall be condemned and disposed of in accordance with the provisions of
(L) of this section. A carcass, including all parts thereof, shall be condemned
if affected with any disease hazardous to human health; if showing
-12-
evidence of general systemic disturbance, e.g. , septicemia, toxemia,
emaciation; if affected with any localized condition so extensive or of such
nature as to have a generalized systemic effect; or if affected by any other
condition so extensive or repulsive as to render the carcass unacceptable to
the consumer. If an abnormal condition is confined to a small part of the
carcass, or to particular organs, and is not of such nature as to warrant
condemnation of the whole carcass, all affected parts shall be removed in a
sanitary manner and condemned; any part of the carcass which is contami-
nated by dangerous, purulent or obnoxious material during the removal of
such affected parts shall likewise be removed and condemned.
6. Each carcass, including all parts thereof, or any other poultry
or poultry products concerning which a final decision cannot be made on
first examination by the inspector, shall be held for further examination by
the senior inspector. Proper identity shall be maintained on each such car-
cass, including all parts thereof, or other poultry or poultry products until
a final examination has been completed.
L. Disposition of Condemned Live Poultry and Poultry Products. All car-
casses of poultry condemned as live poultry, and all poultry and poultry pro-
ducts condemned in accordance with the provisions of these regulations,
shall be denatured or destroyed, under the supervision of an inspector, in a
manner approved by the Chief of Poultry Inspection Service, so as to prevent
use for human food and preclude dissemination of disease through consumption
by animals. Notwithstanding other provisions of these regulations, such car-
casses and such poultry and poultry products condemned under the preceding
provisions of this section shall be so denatured or destroyed on the same
day condemned unless an appeal from the inspector's actions is made, prior
to such disposition, in accordance with the provision of (0) of this section.
M. Marking of Inspected Products.
1. Any label or packaging material which bears any official inspection
mark of the Poultry Inspection Service of the State of Texas shall be used
only for poultry or poultry products which are determined to be fit for use
as human food and in compliance with all applicable provisions of these re-
gulations through inspection thereof by the Poultry Inspection Service of the
State of Texas.
2. No label or packaging material bearing the official inspection
mark of the Poultry Inspection Service of the State of Texas may be used
unless a finished copy, sample or photostat of such label or packaging ma-
terial has been approved by the Chief of Poultry Inspection Service, and is
on file in the office of the health authority and in the records of the inspector
in charge of the poultry-processing establishment concerned. If the labeling
is printed or otherwise applied directly to the container, the principal dis-
play panel of such container shall, for this purpose, be considered as the
label.
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3. The official inspection mark to be used with respect to poultry
and poultry products inspected by the poultry inspection service shall be as
follows:
TEXAS
INSP.&PSO.
DEPT.CF HEALTH
00
4. Neither the official inspection mark nor any copy or facsimile
thereof shall be applied on dressed poultry, or on any other poultry or
poultry products which have not been inspected and passed by the Poultry
Inspection Service of the State of Texas, or on the labels or containers of
such poultry or poultry products.
5. The official inspection mark shall not be affixed to or placed on,
or be caused to be affixed to or placed on, any poultry or poultry products
or container thereof except by an inspector or under the supervision of an
inspector. Inspectors shall have supervision over the use and handling of
all material bearing official inspection marks.
N. Removal of Official Inspection Marks. Any person operating a poultry-
processing establishment within the State of Texas or its police jurisdiction
who receives into such an establishment poultry or poultry products in con-
tainers which bear any official inspection marks of this or any other jurisdic-
tion, shall destroy or deface such official inspection marks upon removal of
such poultry or poultry products from the containers.
O. Appeals from Inspector's Actions. Any appeal from a decision of an in-
spector shall be made to his immediate superior having jurisdiction over the
subject matter of the appeal. Upon completion of any appeal inspection the
appeal inspector shall make written report to the Chief of the Poultry Inspec-
tion Service outlining the circumstances pertinent to the appeal inspection,
including the amount of product involved, the conditions necessitating the
inspection and the final disposition of the product involved.
P. The Health Authority, after proper identification, shall be permitted to
enter upon private or public property within the State of Texas where poultry
or poultry products are processed, stored, transported or offered for sale
at any reasonable time for the purpose of inspecting and investigating condi-
tions relating to the enforcement of the provisions of these regulations.
-.14-
O. It shall be unlawful for any person who, in an official capacity, obtains
any information under the provisions of these regulations concerning any
method or process which, as a trade secret, is entitled to protection, to use
such information to his own advantage or reveal it to anyone other than the
health authority, or the courts when relevant in any judicial proceeding under
these regulations.
SECTION 7. EXAMINATION OF, AND HOLD ORDERS ON, POULTRY AND
POULTRY PRODUCTS, EQUIPMENT, AND PACKAGING MATERIAL;
CONDEMNATION OF POULTRY AND POULTRY PRODUCTS,
Poultry and poultry products processed, stored or offered for sale with-
in the State of Texas may be examined by the health authority for the detection
of misbranding or adulteration. Pending further disposition, the health auth-
ority may, by giving written notice, place a hold order on any poultry or poultry
products he determines or has probable cause to believe to be misbranded or
adulterated: provided, that no hold order shall be issued if, with the concur-
rence of the health authority, such poultry or poultry products are immediately
denatured or destroyed.
Under a hold order poultry or poultry products shall be permitted to be
suitably stored, and neither such poultry or poultry products nor the containers
thereof shall be relabeled, repacked, reprocessed, altered, disposed of or
destroyed without permission of the health authority, except on order by a
court of competent jurisdiction: provided, that the hold order shall be removed
immediately if such poultry or poultry products are determined by the health
authority to be in compliance with the provisions of these regulations.
Any person owning or having charge of poultry or poultry products
placed under a hold order issued under these regulations may within ten days
request a hearing on the matter before the health authority, and such hearing
shall be held within seven days after it has been requested.
On the basis of evidence produced at the hearing, or on the basis of
his examination in the event a hearing is not requested, the health authority
may vacate the hold order, or may by written order direct the owner of the
poultry and poultry products which were placed under the hold order to de-
nature or destroy such poultry or poultry products or to bring them into com-
pliance with the provisions of these regulations: provided, that such order
of the health authority to denature or destroy such poultry or poultry products
or bring them into compliance with the provisions of these regulations shall
be stayed if the order is appealed to a court of competent jurisdiction within
three days.
The health authority may give written notice, by tag or otherwise,
identifying equipment or packaging material he knows or has probable cause
-15-
to believe will contaminate poultry or poultry products. Such equipment or
packaging material shall not be used in the processing or other handling of
poultry or poultry products unless brought into compliance with the provisions
of these regulations. The health authority shall not so tag or otherwise iden-
tify such equipment or packaging material which is immediately brought into
compliance with the provisions of these regulations.
Any person owning or having charge of equipment or packaging mater-
ial so tagged or otherwise identified may request within ten days a hearing on
the matter before the health authority and such hearing shall be held within
seven days after it has been requested.
On the basis of evidence produced at the hearing, or on the basis of
his examination in the event a hearing is not requested, the health authority
shall release such equipment or packaging materials, or shall, by written
notice, direct that they be brought into compliance with the provisions of
these regulations before being used in the processing or other handling of
poultry or poultry products: provided, that when such equipment or packaging
material is found by the health authority to be of such nature or in such con-
dition as to be incapable of being brought into compliance with the provisions
of these regulations, he may direct that it be removed completely from the
operating areas of the establishment.
SECTION 8. OPERATING PROCEDURES
A. Operating procedures in poultry-processing establishments shall be such
as will assure the production of unadulterated poultry and poultry products.
B. The following requirements shall be met, and the meeting of such re-
quirements shall be deemed to be compliance with this section.
1. Dead birds shall be removed from coops and batteries and shall
be disposed of promptly in such a manner as to preclude use for human
consumption.
2. Feed shall be withheld from live poultry for whatever period may
be necessary to prevent materials from the crops from contaminating the out-
side or inside of poultry carcasses during evisceration.
3. The slaughter, bleeding and scalding of poultry shall be conducted
in a separate room, or in an area so enclosed or isolated as to prevent dust,
blood, splashed scaldwater, or other resulting wastes from contaminating
dressed poultry or other poultry or poultry products. Live poultry shall be
placed in bleeding cones or shall be otherwise suspended for bleeding. The
placing of poultry into barrels or on the floor for bleeding is prohibited.
4. During periods of use, scald tanks shall be supplied with a con-
tinuous flow of water into the tank at a minimum rate of one-fourth gallon
-16-
per carcass scalded per minute. Only clean wax shall be used for the wax-
dipping of carcasses, and such wax shall be protected against undue contam-
ination. Before reuse, wax shall be properly cleaned by the use of such equip-
ment and reclaiming procedures as are required by Section (20,B, 5) of these
regulations. Wax which falls upon the floor shall be disposed of as waste.
5. When required in order to remove vestigial hair and down from
poultry carcasses, such carcasses shall be singed at some point in the
poultry-dressing operation.
6. If dressed carcasses are vented (i. e. , fecal contents are expelled
from the cloaca by pressure on the posterior portion of the abdomen) the
venting shall be performed under a flow or spray of water in such a manner
that the fecal matter is washed away without contaminating the carcass.
7. Cropping, if conducted, shall be accomplished by forcing the crop
contents out through the esophagus and mouth. Incisions through the skin of
the neck into the crop shall be prohibited.
8. As the last step of the poultry-dressing operation and immed-
iately prior to being eviscerated, each dressed poultry carcass shall be
washed by a flow or spray of water, sufficient in quantity and pressure and
distributed in such a manner as to clean the outer surfaces of each carcass
thoroughly. Immersion of dressed carcasses in tank or other container of
water for such purpose shall be prohibited.
9. Carcasses shall be eviscerated immediately following dressing
operation in a sanitary manner with the use of such equipment as is required
by Section (20, B, 6) of these regulations. The separation of the inedible from
the edible parts shall be accomplished in such a manner that there will be no
contamination of edible parts by inedible viscera or other inedible parts.
Incomplete evisceration, resulting in a carcass which is not ready-to-cook,
shall be prohibited.
10. Pulling the vent outward and excising it, thus opening the cloaca
or terminal part of the intestine into the body cavity of a poultry carcass,
is prohibited. Incisions opening the body cavities of carcasses shall be
made in such a manner as to prevent cutting or rupture of the intestines.
11. The giblets shall be separated from the inedible viscera immed-
iately after removal from the body cavity and shall be immediately cleaned,
trimmed and washed under a continuous flow or spray of water.
12. Following removal of the viscera, and just before the final wash,
bruised portions which are of such extent or nature as to be unsuitable for
human consumption shall be trimmed from each carcass.
13. The inner and outer surfaces of each eviscerated poultry carcass
-17-
shall be washed by a flow or spray of water. Such water shall be sufficient
in quantity and pressure and distributed in such a manner as to clean such
carcass thoroughly, or shall be accompanied by such manual or mechanical
scrubbing action as shall be necessary to accomplish such cleaning. Immer-
sion of carcasses in a tank or other container of water for such purpose shall
be prohibited.
14. Eviscerated carcasses shall be checked for complete removal of
feathers and inedible organs and shall be trimmed as necessary before
the final inside and outside washing operations. Further trimming, pinning
and cleaning shall not be performed on such carcasses after the inside and
outside washing operations unless followed by thorough rewashing in a flow
or spray of water in the manner described in paragraph (13) above.
15. The placing of poultry or poultry products upon the floor shall
be prohibited, and if accidentally dropped on the floor, they shall be immed-
iately pic ked up and thoroughly washed: provided, that poultry and poultry
products which are so soiled or which are of such nature as to preclude
adequate cleaning after contact with the floor shall be disposed of as waste
matter.
16. Conveyors, where used, shall be operated at such speeds and
under such conditions as will permit processing operations to be conducted
in compliance with the provisions of these regulations.
17. Equipment, utensils and packaging materials shall be so handled
as to prevent the contamination of poultry and poultry products. Persons who
handle such items or materials shall use every reasonable precaution to
prevent the surfaces which come into contact with poultry or poultry pro-
ducts from coming into contact with their persons, clothing or contaminating
materials.
18. Eviscerated poultry carcasses, giblets and cut up eviscerated
poultry shall be drained upon removal from chill vat to remove free ice and
water prior to packaging in the retail container or package.
19. All operations shall be conducted in such a manner and under such
conditions as shall prevent the adulteration of poultry and poultry products
which are processed, stored, or otherwise handled in the establishment.
SECTION 9. PROTECTION OF POULTRY AND POULTRY
PRODUCTS FROM CONTAMINATION.
A. Poultry and poultry products shall be processed, stored, transported
and displayed for sale in such a manner and under such conditions as to be
protected against contamination.
-18-
B. The following requirements shall be met and the meeting of such re-
quirements shall be deemed to be compliance with this section:
1. Containers and other packaging materials used for packaging
poultry and poultry products shall be clean, free from contaminating sub-
stances and objectionable odors, and of sufficient strength and durability to
protect such poultry and poultry products from contamination during normal
transportation and distribution.
2. Single-service containers and other packaging and wrapping
materials whose surfaces come into direct contact with poultry and poultry
products shall be purchased in clean cartons or wrappings, stored therein
until used and protected from contamination during storage and use.
3. Poultry and poultry products packaged in bulk or shipping con-
tainers shall be:
a. Packed in clean containers made of impervious corrosion-
resistant materials with interior surfaces smooth and free from open seams,
breaks, cracks and chipped places, and so constructed as to provide complete
closure and full protection of the contents; or
b. packaged in moisture-resistant containers having waxed
interior surfaces of the equivalent thereof; or
c. individually wrapped with clean paper, equivalent in
moisture resistance to double waxed paper and then packed in clean containers;
or
d. packed in clean containers lined with paper equivalent in
moisture resistance to double waxed paper in such a manner as to permit
such paper to surround the poultry or poultry products completely, with
adequate overlapping to permit unsealed closure or sealing in such a manner
as to prevent contamination of the enclosed product; provided, that the bot-
toms and any paper linings of containers of ice-packed poultry shall have
perforations or other openings of sufficient size and number to permit water
to drain from such containers as the ice therein melts. Paper used for any
of the above purposes shall be of a type and of such strength as not to tear
readily during use. Paper once used shall not be used again for wrapping
poultry or poultry products, and the use of newspapers for such purpose
shall be prohibited.
4. During processing, storage, transportation and display for sale,
poultry and poultry products shall be protected against contamination from
dust, vermin, wastes, insecticides, rodenticides, other toxic and extran-
eous materials from overhead leakage and condensation, public handling,
coughing, sneezing and from any other source.
-19-
5. Rodenticides, insecticides and other toxic materials used in
establishments where poultry or poultry products are processed, stored,
or otherwise handled shall be identified, stored and used in such a manner
as to preclude the contamination of poultry and poultry products or the
creation of other health hazards. Residual type insecticides shall not be
used in poultry processing, storage or sales rooms where poultry or poultry
products may be exposed; only such rodenticides and insecticides as are ap-
proved by the health authority shall be used in such rooms.
6. Enamel-ware containers shall not be used for any prupose in
connection with poultry processing.
7. Flexible water distribution lines to chilling or thawing tanks or
to other receptacles shall be so elevated at all times as to prevent contact
with the floor or extension into the contents of such tanks or other recepta-
cle s.
8. Light bulbs and fluorescent tubeage shall be protected against
breakage in poultry processing, storage and sales rooms.
9. Beverage bottles or other glass containers shall not be permitted
in poultry-processing rooms nor in refrigerated rooms containing poultry or
poultry products.
10. Dogs, cats and other pets shall be excluded from poultry-pro-
cessing establishments.
11. Live poultry shall not be permitted in poultry-dressing rooin-1,
eviscerating rooms, sales rooms, employee toilet or dressing rooms, or
refuse rooms, except as provided in Section (10, B, 5) which permits the
killing of poultry in poultry-dressing rooms.
12. After inedible offal or other wastes are once removed from poultry-
processing, storage or sales rooms, they shall not be returned to or trans-
ported through such rooms. Wastes shall not be handled or routed within such
rooms in any manner which may cause contamination of poultry or poultry
products.
13. Unpackaged or uncovered poultry and poultry products shall not
be moved through live-poultry rooms or areas. Poultry and poultry products
shall not be moved through refuse rooms.
14. Receiving, loading and shipping docks shall not be simultaneously
used for the handling of poultry and poultry products and for the handling of
live poultry or refuse unless such docks are divided by partitions which ade-
quately separate the operations. Docks or portions thereof which are used
for live poultry or refuse shall be thoroughly cleaned before being used for
the handling of poultry or poultry products.
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15. All edible materials for use in the processing of canned, breaded,
boned, pre-stuffed or precooked poultry, or in poultry pies, poultry salads,
packaged poultry dinners, or other poultry and poultry products, shall be
wholesome, free from adulteration and spoilage, and so prepared as to be
safe for human consumption. They shall be labeled in a legible form showing
correct identification and shall be purchased, shipped, stored and handled in
such containers and under such conditions as will retain their wholesomeness
and protect them from contamination.
SECTION 10. CONSTRUCTION AND GENERAL LAYOUT
OF POULTRY-PROCESSING ESTABLISHMENTS
A. Poultry-processing establishments shall provide adequate space for
poultry processing operations conducted therein; shall be constructed in
accordance with the subsequent provisions of these regulations; shall be
maintained in good repair; and shall provide for the separation of those pro-
cesses which may cause contamination of poultry and poultry products.
B. The following requirements shall be met, and the meeting of such re-
quirements shall be deemed to be compliance with this section:
1. Poultry-processing establishments shall provide sufficient space
for the conduct in a sanitary manner of poultry-processing operations carried
on therein; for the installation of necessary utility equipment; and for the
installation of processing equipment in such a manner so that such equipment
will be easily accessible for cleaning.
2. Poultry-processing establishments shall be constructed in accord-
ance with the subsequent applicable provisions of these regulations so as to
be easily maintained in a sanitary condition and to prevent harborage areas
for rodents, roaches and other vermin.
3. Poultry-processing establishments shall be kept in good repair.
4. Areas for live poultry, such as receiving docks, receiving rooms,
holding rooms and feeding stations shall be separated by walls extending from
the floor to the ceiling and constructed in accordance with the provisions of
Section (12) of these regulations from processing, storage, sales and refuse
rooms and employee toilet and dressing rooms: provided, that killing or
scalding operations which otherwise meet the requirements of these regula-
tions may be permitted in a holding room, receiving room or feeding station
if sufficient space is provided for the conduct of such operations without
crowding and the carcasses are immediately removed to the poultry-dressing
room for completion of the dressing operation.
5. Poultry-dressing operations, including removal of feathers,
venting, and milking of crops, shall be conducted in a poultry-dressing room
-21-
which shall be separated from the rest of the poultry-processing establish-
ment by walls extending from the floor to the ceiling and constructed in ac-
cordance with the provisions of Section 12 of these regulations: provided,
that killing and scalding operations may be permitted in the poultry-dressing
room if conducted in an area so enclosed or isolated as to prevent the con-
tamination of dressed poultry and other poultry and poultry products.
6. Eviscerating operations shall be conducted in an eviscerating room
which shall be separated from the rest of the poultry-processing establish-
ment by walls extending from the floor to the ceiling and constructed in ac-
cordance with the provisions of Section 12 of these regulations and such room
shall not be used concurrently for any other purpose: provided, that the
final pinning, chilling, cutting up, grading, thawing, packaging and packing
of dressed and eviscerated poultry may be permitted in an eviscerating room
if sufficient space is provided and such operations are so segregated as to
permit their conduct in a sanitary manner.
7. The further processing of eviscerated poultry, such as the pre-
paration of breaded, boned, smoked, or canned poultry, poultry pies, pre-
cooked poultry, poultry salads, pre-stuffed poultry and packaged poultry
dinners, shall be conducted in a room or rooms which shall be separated
from the rest of the poultry-processing establishment by walls extending from
the floor to the ceiling and constructed in accordance with the provisions of
Section 12 of these regulations and such room or rooms shall not be used
concurrently for any other purpose.
8. In poultry-processing establishments where solid wastes from
eviscerating and subsequent processing operations are not removed from :,uch
establishments and disposed of directly from the points of original collection
refuse rooms shall be provided, separated from the rest of such establish-
ment by walls extending from the floor to the ceiling, and constructed in
accordance with the provisions of Section 12 of these regulations.
9. Employee toilet and dressing rooms in poultry-processing, estab-
lishments shall be separated from the rest of such establishments bywalie
extending from the floor to the ceiling and constructed in accordance with
the provisions of Section 12 of these regulations.
10. Utility rooms or areas, including boiler rooms, shall be suf-
ficiently isolated, either by such distance or by such walls, floors and
ceilings as may be required to prevent them from serving as a source of
contamination of poultry or poultry products, packaging material or pro-
cessing equipment.
11. Retail sales rooms for poultry and poultry products or for other
products if operated in the same building as a poultry-processing establish-
ment shall be separated from the rest of such establishment by walls extending
-22-
from the floor to the ceiling and constructed in accordance with the pro-
visions of Section 12 of these regulations.
12. If products are prepared for other than human consumption,
such operations shall be conducted in rooms which are separated from the
poultry-processing establishment by an unbroken wall, or shall be located
in a building entirely apart from the building or buildings where poultry and
poultry products are processed for human consumption: provided, that the
manufacture of animal-food products consisting entirely of materials fit
for human consumption may be conducted in rooms which are separated from
the rest of the poultry-processing establishment by walls extending from the
floor to the ceiling and constructed in accordance with the provisions of
Section 12 of these regulations.
13. Each poultry-processing establishment shall provide such
chilling and freezing facilities as shall maintain poultry and poultry products
processed, stored, or otherwise handled therein at such temperatures and -
under such conditions as are required by the provisions of Section 23 of these
regulations.
14. A room or area shall be provided in each poultry-processing es-
tablishment where utensils and portable equipment can be cleaned. Such
room or area shall be of sufficient size and so located and constructed that
the cleaning operations will not contaminate poultry or poultry products or
cleaned equipment, and that such room or area is protected from contamina-
tion from other portions of the poultry-processing establishment. Such an
area shall not be located in a live-poultry room, poultry-dressing room, or
refuse room.
15. Operations not connected with poultry-processing shall not be
carried on simultaneously in the same building with poultry-processing un-
less a solid wall completely separates such operations from the portion of
the building where poultry-processing operations are conducted: provided,
that the health authority may authorize solid, self-closing doors in such
walls when he determines that such doors will not cause a sanitary hazard
to poultry and poultry products: provided further, that retail sales rooms
shall be governed in this regard by the provisions of (B, ll) of this section.
No part of a poultry-processing establishment shall open directly into any
living quarters.
16. Trucks used in the transportation of poultry and poultry products
shall be closed in such manner as to prevent contamination of the products
being transported and shall be kept in sanitary condition.
SECTION 11. FLOORS
A. All floors of poultry-processing establishments shall be kept clean and
-23-
in good repair. Floors in rooms or areas where poultry is slaughtered,
further processed, or stored, and in all other rooms or areas where floors
are not kept dry, shall be constructed of concrete or other equally impervious
and easily-cleanable material, and shall be smooth, graded to drain, and
provided with adequate drains.
B. The following requirements shall be met and the meeting of such re-
quirements shall be deemed to be compliance with this section.
1. Floors in poultry-processing establishments shall be smooth, in
good repair and kept clean.
2. Floors in all rooms or areas where poultry or poultry products
are processed or stored or where utensils are washed and floors in refuse
rooms and other floors which are not kept dry shall be contructed of good
quality concrete, or equally impervious and easily cleanable material. All
surfaces of such floors shall be graded to drain to trapped drains or to other
waste-disposal facilities approved by the health authority. Gutters, if used
to conduct such drainage, shall be €o constructed and located as to be easily
cleanable.
3. All floors in feeding stations shall be kept reasonably clean; floors
in live poultry holding or receiving areas shall be cleaned at least once each
operating day.
4. During operations the floors in processing rooms and areas shall
be kept reasonably free from processing wastes, including blood, feathers,
manure, scraps, grease, water, dirt and from litter. When processing is
conducted at short, irregular intervals, such processing wastes shall be
removed from floors and properly disposed of immediately following each in-
dividual period of processing. Such floors shall be thoroughly cleaned at the
end of each day's operations.
SECTION 12. WALLS, CEILINGS, PARTITIONS AND POSTS
A. In poultry-processing establishments all walls, partitions, posts, ceilings
and exposed overhead structures shall be kept clean and in good repair and
those in all rooms or areas where poultry or poultry products are processed
or stored and in all other rooms or areas where floors are not kept dry,
shall be finished with smooth, washable, light-colored surfaces. All outer
walls and rooms shall be effectively protected against the entrance and
harborage of rodents and insecte,and interior walls, partitions, posts, ceilings,
and overhead structures shall be free from such harborages.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
-24-
1. Walls, partitions, posts, ceilings and exposed overhead structures
of all rooms and areas in poultry-processing establishments shall be kept
clean and in good repair.
Z. Those sections of walls, partitions, posts, ceilings and exposed
overhead structures in killing rooms, or areas in other processing rooms
and in refuse rooms which become soiled during poultry-processing shall be
thoroughly cleaned after each day's operations.
3. Walls, partitions and posts in all rooms and areas where poultry
or poultry products are processed or stored, where utensils are washed, in
refuse rooms, and in all other rooms and areas where floors are not kept dry,
shall be finished with smooth, washable, light-colored surfaces of concrete,
cement-plaster or other equally impervious and easily-cleanable material.
4. Interior walls separating poultry-dressing rooms, eviscerating
rooms, rooms in which eviscerated poultry is further processed, retail sales
rooms, employee toilet and dressing rooms, and refuse rooms from all other
rooms and areas and from each other shall extend from the floor to the ceiling.
Such walls shall be free from openings except for necessary doorways equipped
with doors, and necessary openings such as for conveyors or reach-through
operations.
5. Ceilings, or the underside of the roof if used as a ceiling, and
exposed overhead structures in all rooms or areas where poultry or poultry
products are processed or stored, where utensils are washed, in refuse
rooms, and in all other rooms or areas where floors are not kept dry, shall
have washable, light-colored surfaces. Such surfaces shall be at least as
smooth and impervious as steel-troweled cement-plaster finish: provided,
that if the construction of the underside of the roof and of the structural
members is such that they cannot easily be kept clean, a ceiling beneath the
structural members shall be required.
6. All outer walls and roofs and openings therein shall be protected
against the entrance and harborage of rodents and insects, and interi-or walls,
partitions, posts, ceilings and other overhead structures shall contain no
crevices or openings which may provide harborage for rodents or insects:
provided, that this requirement shall not apply to feeding stations or other live-
poultry rooms when they are completely open on one or more sides and the
walls and openings adjacent to processing rooms or other rooms are effectively
protected against the entrance and harborage of rodents and insects..
SECTION 13. DOORS, WINDOWS AND OPENINGS
A. In poultry-processing establishments all outside openings, including doors,
windows and conveyor openings, shall be effectively protected against the
entrance of insects, rodents and other vermin. Outside doors, toilet-room
-25-
doors and all doors of rooms or areas where poultry is processed shall be
self-slosing and close-fitting. All interior doors shall be of solid type. Doors
and windows shall be kept clean and in good repair.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
1. All outside doors, windows and open skylights shall be effectively
screened with wire of 16-mesh or finer: provided, that fans which prevent the
entrance of flies may be used in lieu of screen doors. If such fans are used,
tight-fitting doors shall be installed and, whenever flies are prevalent, such
doors shall be kept closed at all times when such fans are not in operation.
Outside conveyor openings, air-vent openings and other special type outside
openings shall be effectively protected at all times against the entrance of in-
sects, rodents and other vermin by the use of doors, flaps, fans, screens or
other means.
2. All outside doors shall be constructed of metal or the bottom edge
shall be flashed and edged with sheet metal to a height of six inches.
3. All screens shall be tight-fitting and kept clean and in good repair.
4. The requirements of B, 1, 2 and 3 of this section shall not apply to
feeding stations or other live-poultry rooms when they are completely open on
one or more sides and all openings in walls adjacent to processing rooms or
other rooms are effectively protected against the entrance of rodents, insects
and other vermin.
5. Toilet-room doors, outside doors and all doors leading into rooms
or areas where poultry or poultry products are processed shall be self-closing
and tight-fitting.
6. All interior doors shall be of a solid type.
7. Doors and windows shall be kept clean and in good repair.
SECTION 14. LIGHTING
A. All rooms and areas in poultry-processing establishments shall be well
lighted.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
1. At least fifty foot-candles of light intensity shall be provided in
areas where poultry or poultry products are examined for cleanliness or
wholesomeness, at least thirty foot-candles of light intensity on all other work-
-26-
ing surfaces, and at least five foot-candles of light at a distance of thirty inches
above the floor in all other areas of the establishment.
SECTION 15. VENTILATION
A. All rooms and areas in poultry-processing establishments shall be well
ventilated.
B. The following requirements shall be met and the meeting of such re-
quirements shall be deemed to be compliance with this section:
1. Sufficient ventilation shall be provided in poultry-processing
establishments to dispel disagreeable odors, condensate and vapor. For this
purpose, ventilating equipment such as individual fans, vents and hoods shall
be provided where needed.
2. Employee toilet rooms and dressing rooms shall be adequately
vented to the outside air.
3. Space heaters, gas stoves, water heaters and any other equipment
giving off noxious odors, fumes or vapors shall be vented to the outside air.
4. Any mechanical ventilating equipment shall be so located and con-
trolled as to minimize conditions in which poultry or poultry products or
processing equipment may be subjected to airborne contamination from near-
by or preceding operations or from other sources.
5. All exhaust outlets from mechanical ventilating devices shall be
conducted to the outside air and shall be so arranged, placed and extended
as to avoid creating a nuisance to adjacent areas.
SECTION 16. WATER SUPPLY
A. The water supply of each poultry-processing establishment shall be easily
accessible, adequate and of a potable quality.
B. The following requirements shall be met and the meeting of such re-
quirements shall be deemed to be compliance with this section:
1. The water supply of each poultry-processing establishment shall
be from a public water supply approved by the State health authority; or shall
be from a private source complying with the requirements of the State health
authority, located, constructed and, if necessary, treated so as to provide
water of a safe, sanitary quality.
-27-
2. There shall be no physical connection between the plant's water
supply and any unsafe or questionable supply. The use of water from any such
unsafe or questionable supply shall be permitted only for limited purposes
such as fire control or ammonia condensers. In all cases supply lines for
unsafe or questionable water shall be clearly identified.
3. Hot and cold water shall be conveniently accessible to all parts of
the establishment. Such water shall be under ample pressure and shall be
available through such outlets and in such quantities as may be necessary to
meet effectively the needs of the establishment at all times.
4. The hot-water system shall have sufficient capacity to furnish
ample water with a temperature of at least 1800F. during all periods of pro-
cessing and clean-up operations.
SECTION 17. PLUMBING AND RELATED FACILITIES
A. The plumbing system in each poultry-processing establishment shall be
so designed, installed and maintained as to protect the plant's water supply,
poultry and poultry products, processing equipment, utensils, packaging
materials and containers from contamination through cross-connections, back
siphonage, back-flow leakage or condensation. The plumbing system shall
readily carry away all liquid wastes. Adequate and conveniently located toilet
facilities for employees shall be provided within the establishment. An ade-
quate number of lavatory facilities supplied with warm water under pressure,
soap or other detergent, and sanitary means for the drying of hands, shall be
located in or near employee toilet and dressing rooms, and at such other
places in the establishment as may be necessary for the convenient washing
of hands by employees engaged in the conduct of poultry-processing operations.
The control valves on those lavatories which are used by employees before
beginning or while engaging in the conduct of poultry-processing operations
shall be operated other than by hand.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
1. The plumbing system in each poultry-processing establishment
shall be installed in compliance with the State and local plumbing ordinances.
2. Outlets and connections to fixtures and equipment shall be so in-
stalled as to prevent backflow into the water-distribution system, or shall be
equipped with backflow preventers.
3. Each fixture directly connected with the drainage system shall be
equipped with a water-seal trap.
-28-
4. Refrigerators or other facilities or items of equipment in which
poultry or poultry products, utensils or portable equipment are placed shall
not be directly connected to the drainage system; each wastepipe of such a
facility or item of equipment shall discharge into a trapped and vented open
sink or receptacle, or into a floor drain through an airgap at least twice the
effective diameter of such wastepipe above the flood level rim of the sink or
receptacle or the drain which receives the drainage therefrom.
5. Plant drainage lines shall be separate from toilet sewer lines to a
point outside the building.
6. Where necessary to prevent discharge into the drainage system of
feathers, entrails or similar solid wastes likely to clog the drainage system,
the liquid wastes containing such solid materials shall be passed through a
separator or indirect-waste receptor which shall effectively retain such solids
prior to discharge into the drainage system.
7. All overhead drainlines and piping shall be so located and installed
or so protected that leakage and condensation therefrom will not drip upon
poultry or poultry products, stored edible products, processing equipment or
utensils, facilities for the cleaning of utensils and portable equipment or
floors in working or trucking areas.
8. Drinking-water facilities of a sanitary type shall be provided in
the establishment and shall be so located as to be convenient for use by
employees.
SECTION 18. WELFARE ROOMS
A. Well-located and properly separated toilet and dressing room facilities
are required for employees of each sex. The number of employees using each
dressing room should be given on the drawings. Each employee should be pro-
vided with a metal locker at least 151'x 18" x 6011. To permit ready cleaning
beneath the lockers they should be raised about 16 inches above the floor on
legs or other suitable supports. The lockers should have sloping tops. To
maintain orderliness and to permit ready cleaning of the floor under the
lockers it is desirable to provide a loose wood plank seat about 12. inches wide
in front of and below the doors of the lockers. The aisle width between the
removable wood seats should be about 5 feet in large dressing rooms. The
minimum size of any dressing room must be at least 8' 0" x 10' 0" for a
maximum size of any dressing room employee in excess of four, ten square
feet should be allowed up to and including ten men. Allow 5 square feet per
man for each additional man over ten. Applicants should bear in mind and
allow ample facilities for future expansion.
B. Dressing rooms must be separated from adjoining toilet rooms by tight
_29-
full-height walls or partitions. A toilet room should not be entered directly
from a workroom, but through an intervening dressing room or toilet room
vestibule. Toilet rooms, dressing rooms and toilet-room vestibules should
have solid, self-closing doors completely filling the doorway openings.
Water closets should be provided in sufficient number for the employees using
them. The minimal requirements shall be as follows:
Number of Persons Minimum Number of Water Closets
1to9 1
10 to 24 2
25to49 3
50 to 74 4
75 to 100 5
Over 100 1 for each additional 30 persons
C. The floors and walls of toilet rooms and dressing rooms should be of
impervious material and the floor be pitched about 1/8 inch per foot to pro-
perly located floor drainage facilities. (If stall type urinals are provided,
the floors should pitch to drain into the urinals; if the urinals are of the wall
type, floor drains should be pitched to provide immediate disposal beneath
such fixtures. ) Such rooms should have means for furnishing abundant direct
natural light and good ventilation.
SECTION 19. DISPOSAL OF WASTES
A. All wastes from poultry processing establishments shall be properly dis-
posed of.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section;
1. All wastes shall be handled and disposed of in a manner which will
prevent possible contamination of the water supply, processing equipment,
packaging materials and containers, and poultry and poultry products.
2. All liquid wastes shall receive such treatment as may be required
by the health authority or the State authority having jurisdiction and shall be
disposed of in a manner approved by such authorities.
3. Where septic tanks are used for the disposal of liquid wastes,
blood from poultry slaughtering shall be collected in containers constructed
of impervious materials and disposed of separately.
4. No grease catch-basin, grease trap or waste disposal unit shall
be located in the processing, storage, sales area or live poultry area of
-30-
poultry-processing establishments unless approved by the health authority.
5. Waste water from processing or other equipment shall not be dis-
charged or drained from the equipment in such manner as will permit flooding
of the floor or the flowing of water across working or trucking areas.
6. After collection, solid wastes shall be held in impervious water-
t ight, and easily cleanable containers. Such containers shall be covered with
tight-fitting lids and stored in a refuse room; provided, that solid wastes
from the eviscerating and subsequent processing of poultry shall be immed-
iately placed in such containers, and shall be removed for disposal directly
from points of collection and promptly disposed of. Provided further, that
if waste water draining therefrom does not create a sanitation problem or a
nuisance in processing rooms, on docks or trucks, or elsewhere, feathers
which are removed to refuse room or directly from the premises may be
placed in containers which are constructed of impervious material, but which
have holes or perforations permitting the drainage of water.
7. Containers used for the collection and holding of solid wastes
shall be kept covered or otherwise protected at all times so that such wastes
shall not be accessible to flies, rodents, other vermin or otherwise create
a nuisance.
8. In establishments provided with refuse rooms solid wastes shall
be stored in such rooms and shall be removed therefrom only for prompt dis-
posal. Such wastes shall be removed from the poultry-processing establish-
ment at least once a day: provided, that the health authority may approve
other disposal schedules.
9. Methods and procedures for the disposal of all solid wastes shall
be such as will not provide food or harborage for rodents, insects, other
vermin or otherwise create a nuisance.
SECTION 20, EQUIPMENT AND UTENSILS
A. Such equipment and utensils shall be provided as are necessary for the
poultry-processing establishment to conduct all its operations in a sanitary
manner. Equipment and utensils shall be of such design, constructed of such
materials, and so located as to be easily cleaned, and shall be kept clean and
in good repair.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
1. Equipment and utensils in poultry-processing rooms shall be con-
structed of impervious materials, so designed and fabricated as to facilitate
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cleaning, so located or placed as to be readily accessible for cleaning, and
shall be kept in good repair. In addition surfaces which contact poultry or
poultry products during processing shall be nontoxic, corrosion-resistant,
smooth, free from breaks, open seams, cracks, and chipped places, and
shall be self-draining where practicable. Such surfaces shall not be con-
structed of concrete or wood, whether painted or unpainted.
2. Overhead conveyors and other equipment shall be so constructed
and maintained that grease, oil or dirt from such equipment will not contami-
nate poultry and poultry products.
3. Batteries for holding live poultry shall be so constructed as to
permit thorough cleaning and to prevent droppings contamination from tier
to tier.
4. Each tank for scalding poultry shall be provided with facilities to
permit water to enter continuously at a minimum rate of one-fourth gallon per
carcass scalded per minute and to flow out through an overflow of sufficient
size to prevent clogging.
5. Equipment shall be provided to catch the wax from wax-dipped
poultry. If such wax is to be used again, adequate equipment shall be pro-
vided for the conduct of reclaiming procedures, such as skimming, heating
and washing, centrifuging, and filtration.
6. Equipment such as shackles, trays, belts, troughs or stationary
or moving-top tables shall be provided for the sanitary evisceration of car-
casses. The surfaces which contact the carcasses or viscera shall be of
smooth, nontoxic, impervious and corrosion-resistant material. Such
equipment shall extend or shall convey or accompany the carcasses from the
points where the carcasses are first incised or opened for removal of crops
or viscera to the points where the viscera and lungs and other inedible organs
are completely removed.
7. Each tank or vat used for the chilling or thawing of poultry shall
be provided with a drain flush with the lowest interior surface to facilitate
cleaning and shall be so constructed that the placing of poultry therein, the
removal of such poultry, and the washing and cleaning of such tank or vat
may be accomplished without the entry of workers therein.
8. Facilities shall be provided in each poultry-dressing room for
washing dressed carcasses and in each eviscerating room for washing the
inside and outside of eviscerated carcasses. Such facilities or equipment
shall be supplied with ample quantities of water under sufficient pressure to
wash the carcasses thoroughly and efficiently.
9. Outlets or facilities providing a continuous flow or spray of clean
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water for the purpose of rinsing hands and hand-operated items of equipment
shall be located within arm's length of persons engaged in removing oil
glands, removing crops, cutting vents, otherwise opening the body cavities
of carcasses, removing viscera, lungs, reproductive organs or other organs,
cleaning or trimming giblets, cutting off shanks or trimming bruises.
10. Vats, tanks, receptacles, racks and similar facilities for the
cleaning, rinsing and bactericidal treatment of portable equipment and uten-
sils shall be provided in a room or area, as specified in Section (10, B, 14)
of these regulations, and shall be sufficient in number and capacity to permit
adequate cleaning, rinsing, and bactericidal treatment during peak periods of
poultry processing.
11. Bleeding cones shall be constructed of impervious corrosion-
resistant material and shall be easily removable to permit thorough cleaning.
12. Bleeding troughs, if used, shall be of sufficient size and so
located as to catch the blood during bleeding operations and shall be cleaned
at least once daily. Such troughs shall be constructed of impervious and
corrosion-resistant material; shall be sloped at least one-half inch per foot;
and shall be flushed continuously with water.
SECTION 21. CLEANING OF EQUIPMENT AND UTENSILS
A. Equipment and utensils used in poultry-processing operations shall be
thoroughly cleaned by an effective procedure and effectively subjected to bac-
tericidal treatment approved by the health authority after each day's usage
and at such times during operations as may be required to prevent contami-
nation of poultry or poultry products. All other equipment in poultry pro-
cessing establishments shall be kept in a clean condition.
B. The following requirements shall be met and the meeting of such re-
quirements shall be deemed to be compliance with this section:
1. Equipment and utensils used for processing poultry and poultry
products shall be thoroughly cleaned at the end of each day's operations and
at such other times as may be necessary in order to prevent contamination
of poultry and poultry products. Such cleaning shall remove grease and
other soils and shall leave no visible surface-film or deposit. Before being
put into use, cleaned equipment shall be rinsed with a spray or flow of hot
water. Cleaned equipment and utensils shall be air-dried unless stored in
a protective solution or put into use immediately.
2. While in use, the cutting surfaces of knives, scissors, shears,
clippers and similar hand-operated instruments used in poultry-processing
shall be maintained in a clean condition by frequent rinsing in a flow or spray
of water, and when necessary, by the use of such facilities as are required
-33-
by Section (20, B, 10) of these regulations. When such an instrument becomes
visibly contaminated during use, it shall be immediately cleaned or it shall
be laid aside for cleaning and a clean item substituted for use.
3. Giblet trays, chilling and thawing tanks, eviscerating trays,
troughs, belts and tables shall be rinsed with a flow or spray of water under
pressure after each individual usage, and if such rinsing action is insufficient
to remove all visible contamination from such equipment, it shall be supple-
mented by such other cleaning procedures as will remove such contamination.
Grading, sorting and packing tables, and bins shall be effectively rinsed at
frequent intervals during periods of usage.
4. Coops used to transport live poultry shall be cleaned prior to
extended storage in a poultry-processing establishment.
5. Batteries for holding live poultry shall be cleaned thoroughly at
least once each week during periods of usage. Droppings pans from such
batteries shall be thoroughly scraped at least once every other day when
such batteries are in use.
6. Feed mixers shall be cleaned after each day's use.
7. Scalding tanks shall be completely emptied and cleaned at the
end of each day's operations and more often if necessary to maintain reason-
ably clean scald water under the conditions of operation.
8. All other equipment shall be kept in a clean condition.
9. Ice shovels shall be of all metal, smooth surfaced construction
to permit thorough cleaning.
10. The surfaces of all equipment and utensils coming into contact
with dressed poultry or other poultry or poultry products shall, after each
day's usage and at such times during operations as may be required to pre-
vent contamination of the poultry or poultry products, be subjected to a
bactericidal treatment approved by the health authority.
SECTION 22. STORAGE OF CLEAN UTENSILSo PORTABLE
EQUIPMENT AND PACKAGING MATERIALS
A. Clean utensils, portable equipment and packaging materials for use in
poultry-processing shall be stored in dry, clean locations and in such a
manner as to be protected from contamination.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
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1. All clean utensils and portable equipment for use in poultry-
processing shall be stored above the floor, in clean, dry locations and pro-
tected from splash, dust and other contamination. Such utensils and equipment
shall be air-dried before being stored or shall be stored in a self-draining
position on racks constructed of impervious, corrosion-resistant material:
provided, that storage in protective or other solutions shall be permitted if
equipment and utensils so stored are subsequently washed and rinsed before
use.
2. Single-service containers and wrapping and packaging materials
whose surfaces comes into direct contact with poultry or poultry products
shall be kept in the original cartons or packages and shall be stored until
removal for use in a clean, dry location protected from dust, splash and other
contamination.
3. Ice shovels, ice tongs, hoses and nozzles shall be stored on hooks
or racks in such a manner as to prevent contact with the floor and to protect
them from contamination.
4. Equipment, utensils and other items not in current use during
processing operations shall not be stored in processing rooms.
SECTION 23, TEMPERATURES: CHILLING AND FREEZING
A. Poultry and poultry products shall be chilled or frozen immediately after
processing under such conditions and temperatures as will insure prompt
removal of animal heat and reduction of the internal temperature of all perish-
able products to 400 F. or below. During further processing, except when
such further processing utilizes heat, the internal temperature of previously
chilled poultry or poultry products shall not be permitted to rise above 600 F.
During storage, transport and sales operations subsequent to shipment from
the poultry-processing establishment, all frozen poultry and poultry products
shall be maintained in a completely frozen state and all other poultry and poultry
products, except those heat-processed in hermetically sealed containers, shall
be maintained at or below 500 F.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
1. In poultry-processing establishments poultry carcasses to be
chilled in vats, tanks or similar containers shall be placed therein immediately
after the final washing of such carcasses. The chilling medium in such con-
tainers such as refrigerated water or ice slush shall be maintained at 400 F.
or below during all periods when carcasses are being chilled or held in such
medium. Poultry carcasses weighing less than four pounds shall be chilled to
400 F. or below in less than four hours; carcasses weighing four to eight
pounds shall be chilled to 400 F. or below in less than six hours; and carcasses
-35-
weighing more than eight pounds shall be chilled to 400 F. or below in less
than eight hours. In order to facilitate continuous processing operations
carcasses may be held overnight in such containers or refrigerated water or
ice slush of a temperature of 400 F. or less, but in no case shall carcasses
be held in direct contact with either of such media for a period longer than
twenty-four hours. If carcasses are to be held in such chilling containers
for longer periods than specified herein, they shall be removed from the re-
frigerated water or ice slush and properly packed with crushed ice in clean
containers which are continually drained and during this holding period the
temperature of the carcasses shall be maintained at or below 400 F.
2. Carcasses which are to be air-chilled shall be placed in a re-
frigerated room with moderate air movement and a temperature of 360 F.
or below. The carcasses shall be so spaced and conditions shall be such as to
reduce the internal temperature of such carcasses to 400 F. or below within
twenty-four hours from the time fo slaughter.
3. Giblets shall be chilled to 400 F. or below within two hours from
the time they are removed from the inedible viscera. Any of the approved
methods for the chilling of carcasses may be used in chilling giblets: provided,
that unwrapped livers shall not be chilled in refrigerated water or ice slush,
but may be chilled in direct contact with chipped ice or manufactured snow
in shallow containers which are continually drained.
4. If poultry carcasses and other perishable poultry or poultry products
are chilled by methods and in facilities other than those described in the pro-
visions of (B, 1, 2, or 3), above, they shall be placed in such chilling facilities
immediately after slaughter and other initial processing. Such facilities shall
maintain temperatures of 360 F. or below. The internal temperature of poultry
and poultry products shall be reduced to 401 F. or below within twenty-four
hours from the time of slaughter.
5. Coolers in poultry-processing establishments where poultry or
poultry products are chilled or where chilled poultry or poultry products are
stored shall be maintained routinely at a temperature of 360 F. or below.
6. All freezer facilities used for poultry or poultry products shall be
maintained at temperatures of Oo F. or below. Poultry and poultry products
to be frozen shall, if the internal temperature thereof is 401 F. or below, be
placed in freezing facilities providing temperatures of Oo F. or below, under
such packaging, air-circulation, and stacking conditions as shall result in
prompt and efficient freezing throughout. If the internal temperature thereof
is above 400 F. , such poultry or poultry products shall be placed in a plate-
freezer or in a freezer with a functioning, circulating air system where a
temperature of -200 F. or below is maintained. Such poultry or poultry pro-
ducts shall remain in freezer facilities until completely frozen.
7. Poultry and poultry products which have been frozen or chilled to
-36-
400 F. or below shall be held in a frozen state or at 400 F. or below, as the
case may be, until shipped from the poultry-processing establishment unless
further processed prior to such shipment. During further processing, except
when such further processing utilizes heat, the internal temperature of such
poultry and poultry products shall not be permitted to rise above 600 F.
8. Immediately after being further processed as described in (B, 7)
above or after being processed by the utilization of heat poultry and poultry
products, except those immediately heat-processed in hermetically sealed
containers, shall be placed in chilling or freezing facilities maintained at
temperatures of 360 F. or below. The internal temperature of such poultry
and poultry products placed therein shall be reduced to and held at 400 F. or
below until the products are shipped from the poultry-processing establishment.
9. All perishable, edible materials for use in the processing of canned,
breaded, pre-stuffed, precooked poultry, poultry pies, poultry salads, packaged
poultry dinners, or other poultry or poultry products shall be kept refrigerated
at a temperature below 500 F. except when being prepared.
10. Poultry and poultry products shall be chilled to an internal tempera-
ture of 400 F. or below before being shipped from poultry-processing establish-
ments; however, such a requirement may be waived by the health authority if
such poultry or poultry products, within two hours from the time of slaughter,
are further Processed by the use of heat, or are placed in a plate-freezer or
a freezer with a functioning, circulating air system where a temperature of
-200 F. or below is maintained: provided, that such freezer facilities are so
located that the health authority has access thereto and has adequate opportunity
to determine compliance with the time and temperature requirements of this
paragraph.
11. During transportation, storage and display subsequent to shipment
from poultry-processing establishments, the internal temperature of poultry
and poultry products, except those heat-processed in hermetically sealed
containers, shall be maintained at or below 500 F. Whenever necessary to
maintain product-temperatures at 500 F. or below or to prevent the thawing
of frozen products, refrigerated vehicles shall be used for transporting poultry
and poultry products.
12. The defrosting and refreezing of poultry and poultry products shall
be prohibited: provided, that such defrosting and refreezing may be conducted
in a poultry-processing establishment when essential to a further processing
operation which substantially change the nature of the product. Frozen poultry
or poultry products shall be defrozen only for further processing and shall be
so processed on the same day directly after they have been thoroughly de-
frosted; complete or partial defrosting of frozen poultry or poultry products
during storage, transportation or sales operations shall be prohibited; provided,
that' such poultry or poultry products may be defrosted in a retail establishment
-37-
immediately prior to being cooked for retail sale in such establishment.
13. When packaged or unpackaged poultry or poultry products are de-
frosted by being permitted to thaw, the temperature of the air in the facility
in which such defrosting takes place shall not exceed 500 F.
14. If frozen poultry or poultry products are submerged in water for
defrostin% the temperature of the water in the thawing tank or vat shall not
exceed 70 F. A continuous flow of water through the thawing tank or vat
shall be provided and the rate of flow shall be sufficient to keep the water in
the tank or vat clear. If defrosting is accomplished by placing the product in
perforated or mesh-type containers under sprays of water, the temperature of
the water shall not exceed 700 F. ; the water shall be sprayed upon the product
continuously and shall drain readily from the container and the bottom of the
container shall be raised above the floor on legs or other supports.
15. Ice used for the chilling, ice-packing or iced display of poultry and
poultry products shall be manufactured ice of a safe, sanitary wuality. All
such ice shall be stored and handled in such a manner as to prevent its being
contaminated. Block ice shall be placed on clean pallets or platforms and
washed by spraying the outer surfaces with water immediately before such ice
is crushed. Ice-crushing machines shall be thoroughly washed before and after
each day's use. No person shall be permitted to stand or walk on ice-washing
pallets or platforms.
16. Barrels, wirebound boxes and baskets, and other containers in
which poultry and poultry products are packed with ice shall have sufficient
openings for drainage of water from such containers and shall be so covered
during transport and storage as to prevent ao ntamination of poultry and poultry
products contained therein. Covers of such containers shall be substantial,
tight-fitting, and fastened securely in place when in use.
17. All vehicles, refrigerators, refrigerator rooms and display cases
in which poultry or poultry products are transproted, stored or offered for
sale shall be free of objectionable odors and maintained in a sanitary condition.
Condensate shall not be permitted to form or accumulate in such quantity or
under such conditions as to drip upon poultry or poultry products or containers
thereof. '
SECTION 24. PREMISES
A. The immediate premises of poultry-processing establishment shall be kept
in a clean, neat condition and free from refuse, waste materials and other
sources of objectionable conditions.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section;
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1. The premises shall be kept in a clean, neat condition and shall be
free from refuse, waste materials, rodent infestation, insect-breeding places
and other objectionable conditions: provided, that for the purposes of this
paragraph and paragraphs (B, 2 and 3) below, the premises shall be deemed to
include the back, front and side yards of property occupied by poultry-processing
establishments; docks and areas where vehicles are loaded or unloaded; drive-
ways, approaches, pens, and alleys; and building or portions of building which
are part of such establishments even though not used for poultry-processing.
2. To prevent harborage of rodents loose lumber and other building or
salvage material shall be stored in an orderly manner at least twelve inches
above the ground.
3. The premises shall be well drained and shall be so maintained that
there are no pools of standing water.
SECTION 25. CLEANLINESS OF PERSONNEL
A. Persons who engage in poultry-processing operation or in duties during
which they contact poultry-processing equipment or utensils, and persons who
contact poultry or poultry products during storage or sales operations, shall
wear clean, washable garments, keep their hands clean, and conform to
hygienic practices during all periods of such duties. Adequate facilities shall
be provided in poultry-processing establishments for the storage of employees'
clothing.
B. The following requirements shall be met and the meeting of such require-
ments shall be deemed to be compliance with this section:
1. Persons who engage in poultry-processing operations or in the
performance of duties where they contact poultry-processing equipment or
utensils or poultry or poultry products shall, while thus engaged, wear clean
washable, outer garments such as uniforms, coats, aprons or coveralls and
shall wear caps, hairnets or other suitable head covering. If gloves are worn,
they shall be waterproof, easily cleaned material. When such persons change
their activity within the plant from one operation to another, suitable change of
garments and personal cleanup shall be made so as to prevent contamination of
poultry and poultry products.
2. Persons who contact poultry or poultry products, containers or
packaging materials therefor, or poultry-processing equipment or utensils,
shall keep their hands clean and fingernails clean and free of polish and shall
conform to all other hygienic practices while on duty. Such persons shall wash
their hands thoroughly before starting to work and before returning to work after
changing garments, eating, drinking bottled beverages, smoking, visiting the
toilet or soiling their hands in any way. The use of tobacco in any form shall be
prohibited in rooms where poultry or poultry products are processed.
-39-
3. Signs directing employees to "wash hands" shall be conspicuously
posted in employee toilet and dressing rooms in poultry-processing establish-
ments.
4. Adequate lockers or facilities in dressing rooms shall be provided in
poultry-processing establishments for the storage of employees' clothing. Such
lockers and room shall be kept in a clean and orderly condition. Clothing shall
not be stored in processing rooms.
5. Hampers shall be provided in poultry-processing establishments for
temporary storage of soiled linens, coats, aprons and other items of employee
clothing. Soiled clothing and any personal items not used by employees in the
performance of their duties shall not be placed on window ledges, on tops of
lockers or in similar locations.
SECTION 26. HEALTH OF PERSONNEL
No person who is infected with any disease in a communicable form or
who is a carrier of such disease shall work in any poultry-processing establish-
ment or in any other business establishment in a capacity which may bring him
into personal contact with poultry or poultry products, containers, packaging
materials or poultry-processing equipment; and no establishment shall knowingly
employ in any such capacity any such person, or any person suspected of having
a disease in a communicable form or of being a carrier of such disease. When
the owner or manager has reasonable cause to suspect that any person employed
in the establishment has contracted any disease in a communicable form or
he has become a carrier of such disease, he shall notify the health authority
immediately.
No person who has a discharging or infected wound, sore or lesion on
hands, arms, or any exposed portion of the body shall work in poultry-processing
or sales rooms or in any capacity which may bring him into contact with poultry
or poultry products.
A placard containing the foregoing provisions of this section shall be
posted in all employee toilet and dressing rooms in poultry-processing establish-
ments.
When reasonable cause exists to suspect the possibility of transmission
of infection from any person concerned with the handling of poultry or poultry
products, the health authority is authorized to require any or all of the following
measures:
1. The immediate exclusion of that person from the handling of poultry or
poultry products.
2. The immediate exclusion of the poultry or poultry products concerned
-40-
from distribution and use.
3. Adequate medical and bacteriological examination of the person, of
his associates and of his and their body discharges.
-41-
THE MEAT INSPECTION LAW
ART. 4476 -- 3. MEAT INSPECTION
SECTION 1. STYLE OF ACT: This Actl shall be styled "The Meat Inspection
Law",
SECTION 2. INTERPRETATION: This Act shall be construed so as to effectuate
its general purpose, to prohibit and prevent the sale of food for human consump-
tion of meat from animals where said animals suffer from diseases communicable to
human beings, and to provide adequate and uniform regulations for inspection of
meat and meat products intended for human consumption, thereby protecting the
public health.
SECTION 3. DEFINITIONS: The following definitions shall apply in the in-
terpretations in this Act:
(a) Meat Product: Any edible part of the carcass of any cattle, calf,
sheep, swine, or goat which is not manufactured, cured, smoked, processed, or
otherwise treated.
(b) Meat Food Product: Any article of food or any article which enters
into the composition of food for human consumption, which is derived or prepared
in whole or in part from any portion of the carcass of any cattle, calf, sheep,
swine, or goat, if such portion is all or a considerable and definite portion of
the article, except such articles as organotherapeutic substance, meat juice,
meat extract, and the like, which are only for medicinal purposes and are adver-
tised only to the medical profession.
(c) Meat and Products: Carcass, parts of carcass, meat, products, food
products, meat products, and meat food products, of or derived from, cattle,
calf, sheep, swine, and goats, which are capable of being used as food by man.
(d) Prepared Meats: The products obtained by subjecting meat to a process
of comminuting, drying, curing, smoking, cooking, seasoning, or flavoring, or
any combination of such process.
(e) Official Establishment: Any slaughtering, meat canning, curing, smok-
ing, salting, packing, rendering, or other similar establishments at which in-
spection is maintained under these regulations.
(f) Person: Natural persons, individuals, firms, partnerships, corporations,
companies, societies, and associations, and every agent, officer, or employee of
any thereof. This term shall import both the plural and the singular as the case
way be.
(g) Subsidiary: Any individual, firm, partnership, corporation, company,
or association, in whose name any business is controlled, or owned, in whole or
in part, directly or indirectly, by another.
(h) Inspection Legendz A mark or statement authorized by these regulations
on an article or on the container of an article indicating that the article has
been inspected and passed for human food by a representative of the Food and Drug
Division of the State Department of Public Health of the State of Texas, or by
persons authorized by the State Departments
(i) Label: A display of written, printed, or graphic matter upon any meat,
meat byTproduct; prepared meat, or meat food product, or the immediate container
thereof, and a requirement made by or under authority of this Act that any word,
statement, or other information also appearing on the label shall not be cones
sidered to be complied with unless such wordy statement', or other information
also appears on the outside container or wrapper; if there be; of the retail
package of such meat, meat by-product, prepared meat or meat food product, or is
easily legible through the outside container or wrapper,
(j) Labeling All labels and other written,. printed! or graphic matter
(1) upon any meat, meat byLproducts; prepared meat, or meat food products or
any of its containers or wrappers;, or (2) accompanying such meat• meat bytproducti
prepared meat, or meat food products.
(k) "Texas State Inspected and Approved Establishment No, That
the carcass, parts of carcass, meaty meat products, prepared meat, or meat food
products so marked have been inspected_ passed,,, and labelled under the provisions
of this Act and under the regulations and specifications promulgated by the State
Board of Health under the authority of this Act., and that at the time they were
inspected, passed. and so marked they were found to be sound, healthful, wholev
some and fit for human food.
SECTION 4. R`E1LES AND REGULATIONS.. The State Health Officer_.is' hereby
authorized and empowered, from time to time, to make such rules and regulations
as are necessary to prevent and prohibit the sale of meat for food for human con-
sumption when such meat is unfit for human consumption and dangerous to human
health, and for the efficient execution of the provisions of this Act; and all
inspections and examinations made under this Act shall be such and shall be made
in such manner as prescribed in the rules and regulations promulgated by the
State Health Officer and shall not be inconsistent with or an enlargement upon
the provisions of this Act.
SECTION 5, MEAT INSPECTION, The meat inspection provided by this Act shall
be under the supervision of the State Health Officer of the State of Texas.
SECTION 6� ENFORCEMENT OF ACT, The Board of Healthy through its representar
tives, shall supervise and regulate the processing, handling., and labeling of meat, '
meat by-products, prepared meat, or meat food products in conformity with the defs
initions, specifications; and standards which the State Health Officer promulgates
and in conformity with the provisions of this Act; and the State Board of Health
shall have the power to revoke permits as herein provided, when. upon examination
and hearing it is found that any provisions or Section of this Act or any provi-
sion of any regulation promulgated by authority of this Act have been violated.
SECTION 7. INSPECTION MARK, STAMP, TAG, OR LABEL, The State Health Officer
is hereby authorized and empowered to have designed a distinctive inspection mark,
stamp, tag, or label which shall state "Texas State Approved Establishment No. Is
and said mark, stamp, tag, or label shall be applied by an authorized person to
all products found to be sound, healthful, wholesome, and fit for food for human
consumption and shall contain no chemicals, dyes, preservatives, or ingredients
which render such meat, prepared meat or meat food products unfit for human food.
The State Health Officer is hereby authorized and empowered to condemn such meat
or meat products or meat food products or prepared meat found unsound, unhealth-
ful, and unwholesome or shall contain chemicals, dyes, preservatives,o or ingred-
ients which render such meat or meat food products unsound, unhealthful, unwhole-
some or unfit for human food and all such condemned meat food products shall not
be sold for human consumption. Provided further that meats bearing the inspec-
tion mark, stamp, tag, or label of the United States Department of Agriculture
shall be considered as conforming to this Act.
SECTION 8. FALSE USE OF INSPECTION MARK, STAMP, TAG, OR LABEL PROHIBITED.
That for the purposes hereinbefore set forthe the State Health Officer or his
representatives shall cause to be made by inspectors provided for that purpose,
such inspections of all slaughtering, meat canning, sausage factories, salting,
packing, rendering, or similar establishments in which cattle, calves, sheep,
swine, or goats are slaughtered and the meat or meat food products thereof pre-
pared for sale for human food within the State of Texas, as may be necessary to
inform himself concerning the sanitary conditions of the same and to prescribe
rules and regulations of sanitation under which such establishment shall be
maintained not inconsistent with United States Department of Agriculture Bureau
of Animal Industry Order No, 211 as revised; and where the sanitary conditions
of such establishment are such that the meat or meat food products are rendered
unclean, unsound, unhealthful, unwholesome or otherwise unfit for human food,
he shall refuse to allow such meat or meat food products to be labeled, marked,
stamped, or tagged as "Texas State Approved Establishment No.
SECTION 9. APPLICATION FOR TEXAS STATE APPROVED ESTABLISHMENT NO,
Any person, firm, association, or corporation desiring to use the inspection
mark, stamp, tag or label as provided in Section 7 of this Act in representing,
publishing, or advertising any meat or meat food products offered for sale or
to be sold within this State shall make application for a permit to the State
Board of Health at Austin, Texas, who shall, take the necessary steps to deter-
mine and award the permit for the use of a Texas State Approved Establishment
No,, to such application, all in accordance with the rules and regulations
of the State Board of Health as provided for herein.
All meats or meat food products bearing the inspection mark, stamp, tag,
or label shall be permitted to be offered for sale, sold, or transported any-
where within the geographical limits of the State of Texas.
SECTION 10. MEAT TO CONFORM TO LABEL. No meat or meat products sold,
produced, or offered for sale within this State by any person, firm, associa-
tion, or corporation shall carry a label, device, or design marked "Texas State
Approved Establishment No. /t, or any other grade, statement, design, or
device regarding the safety, sanitary quality, or the wholesomeness and fitness
of said food for human consumption which is misleading or which does not conform
to the definition and requirements of this Act.
No meat or meat products, except those produced or processed by a person,
firm, association, or corporation having a permit to use the "Texas State Ap-
proved" label under the provisions of this Act and which are produced, treated,
and handled in accordance with the specifications and requirements promulgated
by the State Board of Health for sound, healthful, and wholesome meat and meat
products shall be represented, published, labeled, or advertised as being "Texas
State Approved Meat Products".
SECTION 11. REGULATIONS OF INSPECTION AND LABELING BY STATE BOARD OF HEALTH,
The State Board of Health through the State Health Officer is hereby authorized
and empowered to supervise and regulate the inspecting and labeling of meat and
meat products in conformity with the standards, specifications, and requirements
which it promulgates for the purpose set forth in this Act and in conformity with
the definitions of this Act, The State Board of Health shall have the power,
after due notice to the affected permittee sent by registered mail and after the
hearing to be had in accordance with regulations to be issued covering this sub-
ject., to revoke permits issued when, upon such hearing, it shall be found that
such permittee has violated some provision of this Act, or has failed to comply
with some proper regulation issued under the provisions of this Act,
SECTION 12. ADOPTION BY CITIES. The governing body of any city in the
State of Texas may make mandatory the provisions of this Act and the inspection
and labeling of meat and meat food products produced, sold, or offered for sale
within their respective jurisdictions by adopting any ordinance to that effect
and by providing the necessary facilities for inspection and for the enforcement
of this Act.
Any city adopting any specifications and regulations as a basis for issuing
any permit for the use of the "Texas State Approved Meat for Human Food" label
on meat and meat food products shall be governed by the specifications and regu-
lations promulgated by the State Board of Health as herein authorized.
SECTION 13. APPLICATION FOR PERMITS, Any person, firm, association, or
corporation desiring to use the "Texas State Approved" meat label in represent-
ing, publishing, or advertising any meat, or meat food products offered for
sale or to be sold within this State for food for human consumption shall make
application toihe State Board of Health, prior to the use of such a label for a
permit to use any such label in advertising, representing, or labeling such meat
or meat food products,
SECTION 14. AUTHORITY TO ISSUE AND REVOKE PERMIT,„ The State Health Offi-
cer receiving such applications as provided for in Section 4 of this Act is
hereby authorized and empowered to award to such applicant a permit to use the
"Texas State Approved" meat label according to the requirements of this Act,
The State Board of Health shall have the power to revoke any permit issued,
after notice by registered mail to the affected permittee and after a hearing
to be held in accordance with regulations issued covering this subject, when
upon examination and hearing it is found that any penal provision or Section
of this Act has been violated. The State Health Officer shall keep a record
for public inspection of all reports received, and the issuance or revocation
of permits under this Act.
SALE OF MEAT OR MEAT PRODUCTS
ART, 719d SALE OF MEAT OR MEAT PRODUCTS
SECTION 15, It shall be unlawful to knowingly sell for human consumption
meat from animals affected with the following diseases: Carcinoma or sarcoma,
actinomycosis, a downer showing temperatures of one hundred and six (106) de-
grees, black leg, so called hemorrhagic septicemia, anthrax, rabies, shipping
fever, hog cholera, tetanus, pyemia, mastitis, and erysipelas and other visible
diseases.
SECTION 16. It shall be unlawful for any person, persons, firm, or cor-
poration to knowingly slaughter for food for human consumption any diseased ani-
mal or animals knowing them to be diseased and unfit for food for human consump-
tion, and all such diseased animals shall be slaughtered only at either a Federal
or State approved slaughter plant.
SECTION 17, It shall be unlawful for any person, persons, firm, or cor-
poration to knowingly sell or offer for sale for food for human consumption or
to process meat or meat food products from any animal which died other than by
slaughter for food for human consumption purposes, and such dead animals shall
be denatured,
SECTION 18. It shall be unlawful to sell for food for human consumption
meat from the carcass of horses, dogs, mules, donkeys, cats, or other animals
not normally used for human food.
SECTION 19, PENALTY., Whoever violates any provision of this Act shall
upon conviction be fined in the sum of not less than One Hundred Dollars ($100)
nor more than Five Hundred Dollars ($500) and each separate violation shall con-
stitute a separate offense, Acts, 1945, 49th Leg.
ART. 4476 -- 3.
SECTION 20. CONSTITUTIONALITY. That in the event any Section, or part
of Section, or provision of this Act, be held invalid, unconstitutional, or
inoperative, this shall not affect the validity of the remaining Sections or
parts of Sections of this Act, but the same shall continue in full force and
effect. Acts. 1945, 49th Leg.,, P. 554, ch. 339.
1
Article 4476 -- 3, P,, C. art. 719d.
Effective 90 days after June 5, 1945, date of adjournment.
Sections 15.-19 of the Act of 1945 being Penal provisions, are published as
P. C. 719d,
Section 21 repealed all conflicting laws or parts of laws,
TITLE OF ACT:
An Act providing for the protection of the public health; defining certain
terms used in the Act; authorizing the State Health Officer to define and fix
the specifications and standards for certain meat and meat food products sold for
human food as defined in the Act; providing for voluntary adoption by cities,
persons, firms, associations, or corporations; providing that specifications and
standards defined and fixed shall be in harmony with the regulations contained
and set out in this Apt; auUorizi,ng.Vhe State Health 'Officer end his rellmsenta-
tives to supervise and regulate the processing and iaue:iing u2 uieaL and meal pro-
ducts sold for human food; enabling cities to require all meat and meat products
sold for human food and sold within their boundaries to be inspected and labeled
as set out in the Act; forbidding the use of certain meat labels except under
certain conditions and providing penalties and remedies for violation of said
provisions; providing that specifications for approved meat and meat products
sold for human food shall conform to the current regulations and requirements
governing the meat inspection of the U. S. Department of Agriculture now known
as Bureau of Animal Industry Order No, 211 as revised; authorizing the State
Health Officer and his representatives to supervise and regulate the labeling
of meat and meat food products sold for human food and to revoke permits; pro-
viding for the State Health Officer to approve slaughter establishments; pro-
hibiting the duplication and reproduction of labels authorized under this Act
and the use of any unauthorized labels; forbidding the use of approved labels
or other designs or definitions misrepresenting the grade of meat or meat food
products; providing a penalty for slaughtering diseased cattle for human food,
and/or offering for sale meat from diseased cattle for human food, requiring
diseased cattle to be slaughtered at certain plants; providing penalties for
the violation of this Act; providing that if any portion of the Act be held
unconstitutional, inoperative, or invalid, the remainder of the Act shall be
unaffected thereby; repealing all laws or parts of laws in conflict herewith;
and declaring an emergency. Acts 1945, 49th Leg., P. 554, ch. 339<
S. B. No. 315
AN ACT
amending the Meat Inspection Law (Chapter 339, Acts of the 49th Legislature,
1945), by adding a new section authorizing the State Board of Health to fix,
charge, and collect fees for inspection services performed by the State Health
Department; providing for disposition and use of the funds collected; making
an appropriation; and declaring an emergency-- --w--------
BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF TEXAS:
SECTION 1. The Meat Inspection Law (Chapter 339, Acts of the 49th Legisla-
ture, 194 5)is hereby amended by adding a new section to be designated Section
14a, reading as follows:-----------------
"SECTION 14a. Any person, firm, association, or corporation desiring to
use the 4Texas State Approval, meat label in representing, publishing, or ad-
vertising any meat or meat food products offered for sale or to be sold in
this State for human consumption shall pay for the necessary inspection ser-
vice, and the State Board of Health shall adopt rules and regulations relating
to such inspection charges which will, in effect, provide that the fees charged
shall be fixed as nearly as possible with reference to the cost of maintaining
the inspection service by the State Health Department which is necessary to
permit the use of the 'Texas State Approved Meat for Human Food' label. Any
such moneys charged and collected for such inspection service shall be payable
to the State Health Department and shall be deposited in the State Treasury in
a special account to the credit of the State Health Department and used for the
purpose of carrying out the program of inspection which is necessary before the
issuing of permits for the use of the "Texas State Approved Meat for Human Food'
label
SECTION 2. All moneys collected under the Meat Inspection law during the
remainder of the fiscal year ending August 31, 1955, are hereby appropriated
to the State Health Department for the purpose of paying salaries, traveling
expenses, and other costs of administering the Meat Inspection Law.----------
All moneys collected under the Meat Inspection Law during each fiscal year
of the biennium beginning September 1, 1955, and any unexpended balance in the
special account for the deposit of such funds at the beginning of the respective
fiscal years, are hereby appropriated to the State Health Department for the pur-
pose of paying salaries, traveling expenses, and other costs of administering
the Meat Inspection law during each fiscal year of the biennium beginning Sep-
tember 1, 1955; provided, however, the salaries and traveling expenses to be
paid from fees provided in this Act shall not exceed those of similar positions
in the Departmental appropriation bill----------------,-
SECTION 3. The fact that the Meat Inspection law cannot be properly admin-
istered at the present time because of a lack of funds; and the further fact that
there is now no provision for collection of fees for inspection services rendered
under the law, create an emergency and an imperative public necessity that the
Constitutional Rule requiring bills to be read on three several days in each
House be suspended; and said Rule is hereby suspended, and this Act shall take
effect and be in force from and after its passage, and it is so enacted.---------
B. No. 149
MEAT INST ECTION--POULTRY--DOMESTIC R.P.BBITS
AN ACT
to amend the Meat Inspection Law (Chapter 339, J-;cts 49th Legislature, as
amended) so as to include poultry and domestic rabbits within its provisions;
defining poultry to include domesticated birds Lnd commercially-produced
game birds; and declaring an emergency.
BE IT ENACTED BY THE LEGISLATURE OF THE STATE OF TEX1l S:
SECTION 1. Paragraphs (u), (b), and (c) of Section 3 of the Meat In-
spection Law (Ch7.pter 339, Acts of the 49th Legislature, 1945, as amended,
which is codified as Article 4476--3 of Vernon's Texas Civil Statute), con-
taining definitions which shell apply in the interpretation of the Meat Inspec-
tion Law, are hereby amended to read respectively -.s follows:
(: ) Meat Product: I.ny edible part of the carcass of any cattle, calf,
sheep, swine, goat, poultry, or domestic rabbit which is not manufactured,
cured, smoked, processed, or otherwise treated. As used in this Act, the-
word 'poultry' means �-.ny slaughtered domesticated bird or commercially-
produced game bird.
(b) Meat Food Product: -Any article of food or -.ry article which
enters into the composition of food for ,zuman consumption, which is derived
or prepared in whole or in part from any portion of the carcass of any cE.ttle,
calf, sheep, swine, goat, poultry, or domestic rabbit, if such portion is all
or a considerable and definite portion of the article, except such articles ass
organotne rape utic subst-.nce, meat juice, meat extract, and the like, which
are only for medicinal purposes and are advertised only to the medical pro-
fession.
(c) Meat and Products: Carcass, pasts of carcass, meat, products,
food products, meat products, and meat food products, of or derived from
cattle, calf, sheep, swine, goats, poultry, and domestic rabbits, which are
capable of being used ac food by man.
SECTION 2. Section 8 of the Meat Inspection Law is hereby amended
to read as follows:
Section 8. For the purposes hereinbefore set forth the Commissioner
of Health (formerly State Health Officer) or his representatives shall cause
to be made by inspectors provided for that purpose, such inspections of all
sl .ughtering, meat canning, sausage factories, silting, packing, rendering,
or similar establishments in which cattle, calves, sheep, swine, goat,
poultry, c.r domestic r,-.bbits arc slaughtered -.nd the me�.t or me-.t food
products thereof prepared for sale for human food within the St=te of Texas,
^s may be necessary to inform himself concerning the s?.nitary conditions
of the same and to prescribe rules and regulations of s^nit-.ticn under which
such establishment shall be maintained not inconsistent with the current
regulations governing the meat inspection of the United States Department
of Agriculture; and the current Poultry Ordinance as developed by the U. S.
Public Health Service; and any revised recommendations made by the U. S.
Department of Agriculture and the Public Health Service of the U. S. Depart-
ment of Health, Education and Welfare; and where the sanitary conditions of
such establishment are such that the meat or meat food products are rendered
unclean, unsound, unhealthful, unwholesome or otherwise unfit for human
food, he shall refuse to allow such mez.t or meat food products to be labeled,
marked, stamped, or tagged as 'Texas State Approved Establishment No.—.
SECTION 3. The need for providing a state inspection service covering
poultry and domestic rabbits which are marketed for food creates an emer-
gency and an imperative public necessity that the Constitutional Rule requiring
bills to be read on three several days in each House be suspended; and said
Rule is hereby suspended, and this Act shall take effect and be in force from
and after its passage, and it is so enacted.