HomeMy WebLinkAboutOrdinance - 865-1948 - Definitions For Slaughterhouse. - 03/25/1948c
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CRDINANCE ,0. §65
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AN ORDINANCE PROVIDII'lr DEFINITIONS FOR SLAUGHTERHOUSE, EMPLOYEE, UTENSilS, PER ..
SON, HEALTH OFFICER AND ANillAISJ REQUIRING PElOOTS; PROVIDI:tG FOR APPLICATION;
REVOCATION AND RE ... INSTATEMENT OF PERMITS; CREATING OFFICE OF CHIEF MEAT INSPECTOR
AND PROVIDING FOR APPOINTMENT OF VETERINARIAN THERETO BY HEALTH OFFICER; PROVIDING
CONSTRUCTION REQUIREMENTS FOR SLAUGHTERHOUSES; REQUIRING SCREENING OF WINDOWS, DOORS
AND RmULATING THE USE OF POISONS J REQUIRING SLAUGHTERHOUSE TO PROVIDE NECESSARY
EQUIPMENT FOR RETAINING AND HANDLING OF MEATS AND MEAT PRODUCTS IN A SANITARY MANw
NER; PROVIDING FOR STERILIZATION FACILITIES AND PROCEDURE; REQUIRING HAND WASHING
FACILITIES; CLEAN OUTER GARMENTS; AND APPROVE.D METAL KNIFE SCABBARDSJ PROVIDml FOR
HEALTH CERTIFICATES FOR AIL PERSONS ASSISTING IN SL.lUGHTERIOO AND HANDLI:OO OF CAR ..
CASSES OR PARTS THEREOF; PROVIDING SEPARATION DISTANCE OF SLAUGHTERHOUSE FROM FEED ..
ING PENS, PRMES AND EARTH TOILETS; PROVIDING FOR STANDARDS FOR SANITARY TOILET
ROOMS AND RIDULATIONS THEREOF; PROVIDING STANDARDS FOR PRIVIES OR EARTH TOILETS AND
REGULATIONS THEREOF; PROVIDI:rG FOR HAND WASHING FACILITIES; REGULATING THE HANDLING
OF AND DISPOSAL OF ALL WASTE, OFFAL, SEWAGE AND RAW WASTE WATER; PROHIBITING THE
PRESENCE OF DOOS AND CATS IN SLAUGHTERHOUSE; REQUIRIOO LIVE I NSPECTION OF ALL ANI ..
MAIS INTENDED FOR SLAUGHTER AND PROVIDING FOR INSPECTION OF SLAUGHTERHOUSEIJ PRO""
HIBITING THE TRANSPORTATION IN TO THE CITY OF LUBBOCK WITH INTENT TO OFFER, EXPOSE
FOR SALE, OR SELL ANY SICK OR DISEASED ANIMAL, OR FLESH OF ANY SUCH ANIMAL WHICH WAS
SICK OR DISEASED OR THAT DIED A NATURAL OR ACCIDENTAL DEATH; PROVIDING FOR HOURS OF
KILLING AND INSPECTION REQUIREMENTSJ AND FIXING INSPECTION FEES TO BE PAID FOR SAID
INSPECTIONS; PROHIBITING THE SLAUGHTER OF UNINSPECTED ANIMALS AND PROVIDING FOR IN-
SPECTION AND STAMPING THEREOF; CONDEMNATION AND DENATURI:OO OF CONDEMNED MEATS OR
MEAT PRODUCTSJ PROHIBITING THE POSSESSION FOR PURPOSE OF SALE ANY MEATS OR MEAT PROw
DUCTS WHICH HAVE NOT BEEN INSPECTED UNDER THE REGULATIONS GOVERNING THE MEAT INSPEC•
TION OF THE CITY OF LUBBOCK, OR THAT OF THE UNITED STATES GOVERNMENT; PROVIDING THAT
EACH PRIMAL PART OF MEAT OR PORTION THEREOF BEAR A MARK OR STAMP SHOWING THAT IT HAS
BEEN INSPECTED AND PASSED FOR FOOD PURPOSES; RIDULATING THE POSSESSION AND USE OF
STAMP OR BRAND USED BY INSPECTORS OF THE HEALTH DEPARTMENT; PROVIDIOO ALL INSPECTORS
OF THE HEALTH DEPARTMENT TO ENTER AND INSPECT ALL PLACES WHERE MEATS ARE PREPARED,
STORED OR EXPOSED FOR SALE; REGULATING THE STORAGE OF MEATS OR MEAT PRODUCTS BY
HOTELS, BUTCHER SHOPS AND RESTAURANTs;· PROHIBITING THE STORAGE OF MEATS AND MEAT
. PRODUCTS IN COMPARTMENTS WITH OTHER .ARTICLES WH £CH MAY CAUSE SAID MEAT OR MEAT PROw
DUCTS TO BECOME CONTAMINATED; PROVIDING REGULATIONS FOR THE PROTECTION OF MEATS AND
MEAT PRODUCTS BEING TRANSPORTED THROUGH THE STREETS, ALLEYS, OR PUBLIC HIGHVIAYS OF
THE CITY OF LUBBOCK; PROVIDING FOR CONDEMNATION OF, FORBIDDI NG THE SALE OF, CAUSIOO
TO BE REMOVED, DESTROYED OR DENATURED, ANY MEAT OR MEAT PRODUC TS PREPARED, PACKED,
HELD OR STORED IN INSANITARY CONDITIONS; GIVIli.TG THE CITY HEALTH OFFICER AUTHORITY
TO TAKE SAMPLES OF SUCH.MEATS AND MEAT PRODUCTS FOR EXAN[NATION PURPOSES THEREOF;
ADOPTING •BUREAU OF ANIMAL INDUSTRY ORDER NUMBER 211 {REVISED)" AS THE STANDARD OF
INSPECTION; PROVIDING FOR ADOPTION AND PROMULGATION OF RULES AND REGULATIONS BY THE
CITY HEALTH DEPARTMENT; PROVIDING A PENALTY FOR VIOLATION THEREOFJ REPEAL AND DATE
OF EFFECT; PROVIDING A SAVINGS CLAUSE; AND DECLARING AN EMERGENCY.
BE IT ORDAINED BY THE CITY COMMISSION OF THE CITY OF LUBBOCKI
SECTION 1. DEFINITION. The following definitions shall apply in the interpre•
tation and the enforcement of this ordinance:
A. SLAUGHTERHOUSE: For the purpose of this ordinance the term "Slaughterhouse"
mean slaughterhouse, abattoir, or aqy place constructed or maintained for the
slaughtering of animals to be used for food.
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Bl. EMPLOYEE& For the purpose of this ordinance the term "Employee" shall
mean a~ person who shall work in or about a slaughterhouse.
c. UTENSILS& For the purpose of this ordinance the term "Utensils" shall mean
any utensils, cutler.y, containers, or other equipment with which meat comes in con"
tact during the. slaughter, preparation, or storage.
D. .PERSON& For the purpose of this ordinance the term "Person" shall mean
natural person, individual, firms, corporation, or company, society and associa•
tion, and every officer, agent, or employee thereof.
E. HEALTH OFFICER: For the purpose of this ordinance the term "Health Officertt
shall mean the City Health Officer of the City of Lubbock, Texas, or his authorized
representative.
F. ANIMALS& For the p~pose of this ordinance the term "Animal" shall mean
cattle, hogs, sheep and goats.
SECTION 2& PERMITS& It shall be unlawful for a~ person to operate a slaugh~er
house for the purpose of S&ughtering the animals to be used for food, exhibited for
sale or sold for food within the limits of the City of Lubbock or its police jurisw
diction who does not possess an unrevoked permit from the City Health Department.
Such permit shall be posted in a conspicuous place. Only persons who comply with
the requirement of this ordinance shall be entitled to receive and retain such a
permit.
ITEM Ia APPLICATION& AnT person desiring to establish, construct, or maintain
a slaugHterhouse, or make changes, alterations; extensions ~ or repairs to existing
slaughterhouses for the purpose of slaughtering animals to be used for food, exhibi
ted for sale, or sold for food within the limits of the City of Lubbock, shall pri
to the construction, changes, alterations, extensions and repair of same, file with
the City Health Department of the City of Lubbock, a written request addressed to
the City Commission stating that he or they desire to construct, make changes,
alterations, extensions or repairs to new or existing slaughterhouses for the pur•
pose of slaughtering animals to be used OD sold for food, within the City of
Lubbock; which said application or request shall be accompanied by plans and speci~
fications sQowing the arrangement, material, equipment, and location of said
slaughterhouse•
Said application, plans and specifications shall be examined by the City Commis•
sion; or other authority designated thereby, and if such slaughterhouse is found
to conform with requirements of the ordinance it shall be the duty of the City
Health Department to issue a permit in writing for the establishment and mainten-
ance of said slaughterhouse~ This permit shall remain in full force and effect for
the full fiscal year of the City of Lubbook, or a fraction thereof, beg~nning April
1st and ending March 31st, unless sooner revoked for the violation of ~ provi•
sions of this ordinance and or rules and regulations of the City Health Department.
Such permit shall be renewed annually by making a written application upon forms
prescribed and furnished by the City Health Department and is valid for one full
fiscal year of the City of Lubbock or a fraction thereof. This permit shall be
non-transferrable.
ITEM III Revocation of a permitc Any permit granted hereunder shall be subject
to revocation at the direction of the City Health Officer with the approval of the
City Commission, for failure of a~ person therein named, or a~ of his1 her or its
employees, or any of them to carry on the business or activities described in such
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permit in accordance with the laws of the State of Texas, Ordinances of the City
of Lubbock, rules and regulations of the Health Department of the City of Lubbock,
and all official orders pursuant the1·eto, and upon notice of such revocation, the
operation or activities of such business shall immediately be discontinued until
the terms and provisions of this ordinance are complied with.
ITEM III1 Reinstatement of Permit: A.rq slaughterhouse, the permit of which
has been revoked, m~ at any time make application to the City Commission for rew
instatement of the permit. Within one week after the receipt of a satisfactory
application, accompanied by a statement signed b.Y the applicant to the effect that
the violated provision or provisions of this ordinance, all related laws of the
State of Texas, ordinances of the City of Lubbock, rules and regulations of the
Health Department of the City of Lubbock, and all official orders pursuant thereto,
have been conformed with, the Health Officer s~all make a reinspection, and therew
after as m~ additional reinspections as he may deem necessar.r to assure himself
that the applicant is again complying with the requirements, and in case the find ...
ings indicate compliance., the City Health Departme_nt Officer with the approval of
the City Commission, shall reinstate the permit.
SECTION J. The of~ice of Chief Meat Inspector is hereby created. The City
Health Officer shall appoint a veterinarian, who shall be a graduate of a reputable
veterinar,y college recognized by the United States Department of Agriculture, who
shall have charge of all inspections provided for by this ordinance, together with
all other inspections necessary to carry out the intention, purpose and provisions
of this ordinance~ and such officer so appointed by the City Health Officer shall
be the Chi~f Meat ]~ector. ~ L 4n1 ~ 1?/tl
SECTION 41 All sla~Mterhouses constructed or maintained for th~ purpose of
slaughtering animals to be used for food, exhibited for sale, or sold for food
within the limits of the City of Lubbock, shall be so constructed as to permit
adequate light and ventilation for all such compartments as are used for the
slaughtering of animals to be used for food. All floors, drains, and walls there•
of to the height of at least four feet from the floor shall be constructed of con•
crete or of other material impervious to water and such compartment shall be of
sufficient size to permit the handling of carcasses without their coming in contact
with walls or passageways in their removal to other compartments. There shall
be efficient drainage for both the establishment and premises.
SECTION 5& All doors md windows shall be properly screened and every practicabl
precaution shall be taken to keep the establishment free from flies, rats, mice and
other vermin. The use of poisons is prohibited except under the direction of an
inspector of the City Health Department.
SECTION 6& Slaughterhouse shall provide: racks, receptacles, or other devices
for retaining such parts as the head, tongue, tail, thymus gland, viscera, and
other parts to be used in the preparation of meat oroducts, until after the post•
mortem examination of that animal is completed, in order that they may be identi•
fled in case of condemnation of carcass; receptacles for handling of the viscera
of slaughtered animals so to prevent contact with the floor; equipment such that,
upon removal of the hides, the head, viscera, the carcasses or parts thereof in-
tended for food may be removed to other compartments for storage and all equip•
ment so used shall be kept clean and sanitar,r; provisions shall be made wherein a
floors, walls, utensils, and all equipment used in the slaughtering of animals, or
with which the carcasses or parts thereof ~ come in contact can be thoroughly
washed and sterilized with steam or hot water, and this cleaning and sterilization
shall be done immediately upon completion of each d~s slaughter; properly located
facilities, including hot and cold running water shall be provided. Hand washing
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facilities shall be provided for all persons handling a~ meat or products thereof;
outer clothing worn by persons handling any meats or meat products shall be of
material that may be readily cleansed and only clean outer garments shall be worn;
all employees engaged on killing floors must have approved metal knite scabbards
which must be kept in a sanitary condition.
SECTION 7: All persons assisting in the slaughter or handling of' carcasses or part
thereof shall have a certificate of health from the City Health Department statiDg
that they are free from any transmissible condition of any infectious or contagious
dise~se and no person so affected shall be permitted to serve in such establishment.
This certificate of health must be renewed each six months in accordance with the
City Health Department Ordinances.
SECTION 8; Slaughterhouses shall not be within 100 feet of any pens used for feed-
ing of livestock, nor shall they be within 100 feet of privies or earth toilets.
All toilets shall be of a type approved by the City Health Department and kept
sanitary, well lighted, ventilated and shall not open directly into any room used
for storage or handling of any meats or products thereof. All toilet rooms shall
have hand washing facilities with hot and cold running water. Hand washing signs
shall be posted in each toilet room used by employees. In case privies or earth
toilets are permitted and used, they shall be separate from the slaughterhouse, and
shall be of a sanitary type,conatructed and operated in conformance with the stan•
dards of the State Board of Health and shall have hand washing faoilities available
and convenientlt · located.
SECTION 9t No offal shall be deposited or allowed to collect within 100 feet of a
slaughterhouse and all outlets of drains and sewers shall be at least 100 feet from
such establishment. All waste, offal or sewage must be disposed of in a manner ap-
proved by the City Health Department. Open pits ~0~olleot1on of raw waste water,
offal or raw sewage will not be considered compliance with this ordinance. Storage
basins for holding properly treated final effluent of septic tanks and disposal
plants will be allowed when located and handled in a manner approved by the City
Health Department.
SECTION 10~ No dogs or cats will be admitted into slaughtering establishments.
SECTION lla This ordinance shall require live inspection in addition to post-morte
examination and it shall be the duty of the inspectors of the City Health Depart-
ment and they are hereby empowered, to enter all places in which slaughtering of
animals for food is being carried on and to make such anti-mortem and post-mortem i
spections and examination of said animals as m~ be deemed necessar.y to determine
their fitness tor human food.
SECTION 12; Diseased Animals: No person shall bring within the City of Lubbock
with intent to offer or expose for sale, or sell aqy visibly sick or diseased ani•
mal or any part of the flesh thereof, of any animal intended for food purposes,
which, when killed was sick or iseased, or that dies a natural or accidental death.
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SECTION .l3: The hours of ki fng shall be bet~en 7100 o'clock A.M. and 5100 o'clo
P.M. Monday to Saturd~ inclusive, excepting holidays. The Chief Meat Inspector
of the City Baalth Department, or his authorized representative shall be notified
by the owner or proprietor by 6100 o'clock P.M. eaoh day prior to slaughter, stati
the approximate number of animals to be slaughtered and inspected the following day
together with the time the inspector is desired. If such notification is not given
as prescribed, inspectors will not be mad~ available for said d~. For the anti-
mortem and postMIDortem examinations and inspections made on all animals slaughtered
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the charges assessed shall be $10.00 per day for each inspector required for such
examinations and inspections, or $2.50 for one~fourth day or any fraction thereof
for each inspector as may be required. Charges shall be made for overtime inspec-
tions and examinations, using as the basis the before mentioned charge of $10.00
for a nine hour day and placing the minimum charg e at $2.50 for one-fourth day or
any fraction thereof. When inspections and examinations are required on legal holi~
days observed b.r the emplqyees of the City of Lubbock, the owner or proprietor shall
first apply to the Chief Meat Inspe ctor of the City of Lubbock for such service.
If inspectors are available and the request is approved ~ the Chief Meat Inspector,
such service as reque s ted shall be furnished. The charge for such inspection ser-
vice on legal holidays shall be time and one•half or $15.00 per day for each inspec-
tor and a minimum charge of $3.75 for oneo.ifourth day or any fraction thereof. The
charges assessed for all inspections including those for overtime and legal holidays
shall be paid to the City of Lubbock by the owner or proprietor on statements ren•
dered by the City of Lubbock at the end of each calender month. Any failure to pay
such charges within ten (10) days from the last day of such calender month shall
constitute good cause for revoking the permit authorized by this ordinance.
SECTION 14. It shall be unlawfUl for an;y person owning or having charge of any
place in which animals are slaughtered for food {the carcasses or parts thereat
which are to be offered for sale within the City of Lubbock) to permit the slaughter
and removal therefrom of any carcass or part thereof until the same shall have been
given a nti~ortem and post-mortem inspection and stamped as approved or condemned
by a meat inspector of the Health Department, condemned carcasses or parts thereof
shall not be removed from the slaughterhouse (j)r place where condemned until they
have been treated, denatured or placed in tanks in the presence of the inspector,
or handled in such a way as to prevent their future use for human food, and are
stamped not to be used for food. Eaeh slaughterhouse not having tanking facilities
shall furnish such denaturing fluid as may be prescribed by the inspector.
SECTION 15~ In each establishment at which any article is held until a d~ subw
sequent to its condemnation, ilhe retained or condemned commodity shall be placed and
kept separate from any and all commodities not retained or condemned, such separaw
tion to be in the presence of and as directed by the Inspector of the City Health
Department.
SECTION 16: It shall be unlawful for a~ person, to have, keep, sell or expose for
sale or have in po s session with intent to sell for human food, within the limits of
the Ci ty of Lubbock, the meat or food products manufactured in whole or in part from
the meat of a~ animals as defined by this ordinance, unless the same shall have
been inspected and slaughtered under the supervision of the Health Department of the
City of Lubbock, in accordance with the provisions of this ordinance; provided, how•
ever, that this ordinance shall not apply to the meat or food products manufactured
from the meat of animals slaughtered or inspected under the supervision of the
United States Government in accordance with the regulations relating to the i nspec-
tion of meat as preeortbed by the Department of Agriculture of the United States
and hea ring the stamp of such inspection, or to a~ such meats slaughtered or in-
spected under the supervision of an official meat or food inspector of any city in
this state in which the inspector of meat has been approved by the Health Department
of this City, and bearing the stamp showing that such meat has been inspected and
passed by the meat or food inspector of such other City.
SECTION 17. It shall be unlawful for any person to sell, have, keep or e.xpoae for
sale, or have in possession with intent to sell for ~~an food, within the limits
of the City of Lubbock, the meat or portion thereof/~ animal as defined by this
ordinance, unless there ahall have been placed on ·each primal part thereof, by or
under the personal supervision of an inspector of the United States, the City of
Lubbock._ Ql'_ _in anv ~+ ~ ,... Ci tv wi +.hi 1'l +.h-4 a ~+. .. +.... .. ~ hv .... .( ~ D. ', + \. T'l.
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ot the City of Lubbock, a mark, stamp or b~and showing that same has been inspected
and passed tor food purposes.
SECTION 18. It shall be unlawful for any person, except inspectors of the City
Health Department to have in possession, ke~p or use any mark, stamp or brand pro•
vided or used for marking, stamping or branding as inspected and passed, a~ article
herein required to be marked, stamped or branded, or any mark, stamp or brand having
thereon a device or works similar in character or imprint to the marks, stamps or
brands provided or used for such purposes by the City Health Department.
SECTION 19. It shall be the duty of the inspectors of the Health Department and
they are hereby empowered to enter any place where the meat or flesh of a~ animal
mentioned in this ordinance, or the products thereof may be stored, held, .kept, ex•
posed, or otfered for sale and also every establishment where meat manufactured for
tood or preserved, cured, canned or otherwise prepared for food and inspect the
same, and whenever such meat or·flesh shall upon inspection and examination, be
found not marked, stamped or branded or other evidence so as to show that the same
has been inspected and passed for food purposes as in this ordinance provided, or
when meat or meat products even when so stamped, are found to be soured, unwhole-
some or otherwise untit for food purposes, the inspector of the Health Department
shall condemn the same and shall order such disposal as will prevent its use for
human food.
SECTION 20. All meat products thereof stored or kept by a~ butcher shop, hotel,
and restaurant or other place where meat is kept for sale or to be serVed, shall be
stored in such way so that the handling thereof will not conflict with ~ require~
menta of this ordinance, and be covered or protected so as to keep the same free
from contamination by flies, dust, filth, excessive heat or other agencies that
tend to make the meat unwholesome or unfit for food.
SECTION 21. ·No meat shall be placed or kept in the same compartment with any other
articles that may render or cause said meat or products thereof to become contamiM
nated with filth or whereby it may have been rendered injurious to health.
SECTION 22. No compartment used for house heating or power equipment, or for the
storage of fuel, shall be used for the storage or handling of meats or meat pro•
ducts, or the rendering of lard· or tallow.
SECTION 23. It shall be unlawful for any person or persons to transport, to cause
to be transported in a~ vehicle through the street,,alleys, or public highways of
the City of Lubbock, any meat unless the same is securely wrapped in paper or tight-
ly woven cloth covering, 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 to dust, dirt, filth or the other deleterious substance and where so trans-
ported for sale at retail, same shall be kept in properly constructed icebox, with
adequate quanity of ice to keep meat in proper state of preservation.
SECTION 24• The City Health Officer may condemn and forbid the sale of, or cause
to be removed, destra.yed or denatured any meat or meat products that have been pre•
pared, packed, held or stored under insanita ry conditions whereby it may have be•
come contaminated with filth and where it may have been rendered injurious to health
Samples of meats or meat products may be taken and examination made by the City
Health Officer a~ often as m~ be necessary for detection of unwholesomeness or
adultration.
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SECTION 25. The standard of meat inspection and sanitary regulations to be adopted
by the City of Lubbock, shall be that established and maintained by the United
States Department of Agriculture, and known as "Bureau of Animal Industry Order 211
(Revised)" and its amendments applicable to a municipal government and as to this
section, make part thereof as though fully incorporated herein. A copy of •Bureau
of Animal Industry Order 211 (Revisedrshall be kept in the files of the City Secre-
tary.
SECTION 26. The Health Department with the approval of the City Commission shall
adopt and promulgate such rules and regulations as are necessary to carry into effec
the provisions of this ordinance.
SECTION 27. Any person who shall violate a~ provision of this ordinance shall be
deemed guilty of a misdemeanor, and upon conviction thereof, shall be punished by
a fine of not less than Ten Dollars and not more than One Hundred Dollars. Each
and every violation of the provisions of this ordinance shall constitute a separate
offense.
SECTION 28. Repeal and Date of Effect. All ordinances and parts of ordinances in
conflict with this ordinance are hereby repealed; and this ordinance shall be in
full force and effect immediately upon its adoption and its publication as provided
in.section 31 hereof.
SECTION 29. Should aQy section, paragraph, sentence, clause or phrase of this
Ordinance be declared unconstitutional or invalid for a~ reason the remainder of
said ordinance sbil not be affected thereby.
SECTION 30. The City Secretar,y is hereby directed to cause publication of the
descriptive caption of this ordinance together with penalty Section 27, once ~
week for two consecutive weeks in some newspaper regularly published in the City
of Lubbock, in lieu of publishing the entire ordinance as an alternative provided
by Chapter 10, Page 112, Acts 1939 or the 46th Legislature as amended by Chapl1er
264, Page 463, Acts 1947, of the 50th Legislature.
SECTibN 31. The fact that the City of Lubbock has no ordinance adequately providing
for meat inspections necessary to protect the meat consumers within the corporate
limits of the City of Lubbock creates an emergency requiring that all laws, rules
and regulations concerning the passage of ordinances, BE, and the same are hereby
suspended, and this ordinance shall become effective on April 1st, 1948, provided,
however, that publication shall be made in accordance with Section 30 o£ this
ordinance.
AND IT IS SO ORDERED.
Passed first reading by unanimous vote of the City Commission this the 25th
d~ of March , 1948.
Passed seoond reading by unanimous vote of the City Commission this the 29th
day of March , 1948.
ATT I ~-~ -. ~oL:U~~ City Secreiar,r
Published: March 31, 194S and April 7, 1948.
Mayor
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SVB~ 8----KwA'l' INSNCtiOM'
lboUL\ftllll8
CIPD AIIIIRDIHG anuLA!'lOIIS ULA'l"'lfG 'fO
IDA'! INIPIIO'I'IOJf
PunuaDt. to the aut.bortt)' cooferred
upoo tbe War Pooc1 .Adm1nl8trator b7
Executive Order No. D280 or December 5,
1M2 <'l P.R. 101'lSU, 8Dd Executive order
Mo. 9323 of March 28, 1M3 <t p .B. 3807).
u ameDded b;v :t;xecutlve order No. 11334.
of April 111, 184:3 <8 P.R. 14.23>, 88
amended by Executive Order No. nn of
October 28 , 1HI <8 P.R. lf'IU), and pur-
luant to the provillona of the act of
Consrea approved March 4., 11101. u
UDeDdecl aDd exteDded <21 'O.S.C. '11-
11, 91; 11 tJ.S.C., 1940 ed., Sup, m, 71>,
1 and .section 301 of the Act of Conrreas
appovecl JUDe 1'1, 1110 <19 'O.S.C. 1101>,
t1e t, Chap&er I, Subcbap&er A, Code
eral Rerulatlon• <B.A.J. Order 111, d>, is hereby amended to read u
f :
f'ut
Ul DeftDitloDL
• loope or lalpeeUOD.
-~tloD ol taNI. -IN; AppUcatlODII for IMP~Ctlon or eaemp-
tlon: ma1J b\ncbea, retaU. dlaJIN.
and rarmen .
J W oaatal Duaa!MD UMl ID&UplatloD of
Iaapectloa.
-AMiplmeD~ at dlVIIloD emil~. .., Pacllltte. tor lmpeo&loD.
-BultMtoll. Ill .ADte-manem lolpeetlon.
HD Polt •moztem laapectlon.
181 Dllpolal ot 4tleued .,.... aDd ,.rtL
-oarca-ol Ullmal8 llla'Q8btered WlUl· out ~~nw.monem lDapectlOD.
• 'l'aDII: rOODI.I IIDd taab.
-Tallli:ID8 aDd 4IDMUIIJII OODdeamed -aDdputL
-ReDderbJI eve... aDd pwta Into lard, rendered pork tat, and t&Uow, IIDd
other oooldnl. .
-llartbJa, brudlq, aD4 ldentUJIDI
pcoclactl.
., Labellnf.
-Re1UpeoCtoa and pnparatloD ot prod-.....
• llarbt bllpletlon.
I'JO Report..
171 Appeal~~.
I'll Qooperatlon WlUl lool1 IIDtbodtlel.
1'18 lh1berJ, oountarreltlnr,• etc.
176 aport .tampa and aert111.oatel.
..,. 'lftDiportatlon..
I'M Pedenll'oocl. Drur. aDd oo.metia Aa$, m Jmponed prodUct~.
:rJ8 Deftnlttoaa ancllt&Ddll'$ ot td-tltJ.
I'll Illapectton. aDCl bUdllnl ol hade meat
ancl proclaCtll tbeeol. .
PAll'l' :111-DuiRmOKa
t 251 .1 Delltdtlor&l. Por tbe purpGie8
of this subchapter the following words,
JJhraaea. name1. and . terms 8baU be
CODitrued. re.pecUvel7, to mean: ..
(B) !'he JIIJGtlmpecflcm Act. An act
matinr approprtatloaa for the Depe.rt-
Jqent of Aertcd1U8, for the ftacal Je&r
«<lddDD June 30, 110'f, approyed June 30,
1108 <M Stat. ft4o-4S'Jt) , as re-enacted by
an act mak1Da appropriatlona for the
Depr.rtaum of A8riCUlture tor ~ a.ca1
"W AB JIOOD .ADJIDIISTBATIOII
:rear encUne June 30 , 1808. apProved
Mardl t.,• UIO'l <at stat. 1~1265>, u
amended Uld extended <21 u.e.c., .,,-91,
81: 21 u.s.c., Sup. m, 71>.
<b> The tmported-meat act. Section
• of an ac\ entitled "An act to provide
rewenue, to reKul&te commerce With for-
eiln countries, to encourage the IDd~
tries o f the 'OIIited States, to protect
Amer1can labor, and for other~."
approved June 1'1; 1930 <4.8 Stat. 889; 18 u.s.c. 1308>.
Cc) Tlu ~. 'lbe _ VDI&ed
States ~t of ~ure. ,
<d> Offtce ol Jle&f'l:ett~r.,ee.t. The
Oflce of llarketlDC sentces of tbe War
Pood Adm1DisU&tlon .
Ce> ~rector. The Director of the
Offtc:e of Marketlnl semcea.
<f> DeoUfoK. The Meat IIDpectton
Dlvtston of the Llftltock and Meats
Branch, Ofllce of Marketlnl Service~.
<1> Japector. An !Dspeetor of tbe
dlYisl.on. ,
(h) ~tlf.tfon emf)l*'"· Inapectorl'
and all other lndMduala employed Jn
the division who are authorised bJ t.he
director or the cblef of dlvlslon to do an'
work or perform any dut:v Jn qonnectlon
wlth meet 11lsJ)eC:t1on. J
CU Ollcfcl utc&bftllunent. An 1
llau~. meat canninr, curtnr.
amoklnr. salttnr. pacltlnr. renclerllll. or
other 81mUar e.tabltsbment. ~ u wblch
lDapectlon is malntalned under the rep-
lations ln this subchapter.·
<Jl O#tdGZ .tt4tima. One or . more cdl·
c1al establishJDeats InCluded under a
sllllle s uP8f\'l,s1on. .
Ur:> "Inspecte4 e&nd paaae4," or "U. S .
~ctldpaaascl," or"U .S .~
au PGIHd bJ DeJJartmeat o/ ADricuZ·
ture,'' or (lflJI (lUfhort.e4 (lbbre!Mtiom
tMreo/. The meat, meu bfproducta, or
meat food products so markect'bave been
tlliPI!Cted and pused under the retUia-
. tlons In thls .subchapter, and at the time
they were Ina~, M;sec~. and 10
marked t.beJ were OUDd to be eouncl,
healthful, wholesom and flt for human
food. m "l/. 8. pa.uetl ,lor ~." Tbe
meat aod meat bJPrbduc:ts 10 marted
have been inspected and puaed on con-
dition that tbe:V be rendered into lard,
rendered pork fat, or tallow, 88 pre-
acrlbed bJ Part -286 of this aubcha.pter,
or otherwise cooked b:p a method aP·
proved bJ the cb1el of cllYisloD.
<mJ "fl. S . JHIIaed /or re/~ ...
The meat a.nd meat byprod=en·
t111ed. have been lnspectecl and pu.sed on
CODdttlon that they be ref oi
olhenrlae handled u prescrlbecl bJ Part
211 of thla subchapter, or by a metboc!
approved bJ the cblef of dl'flltOD.
(n) -v. S. ~ 4Jid coadeJa,.....
or an:r authorlllld abbreviation thereof.
The carcus. vtacera, part of carcua,
meat. "meat bJPl'O(luc:t, or meat food
...-oct, ao'martr:ed or ldenWlecl, ia un-
sound, unllealtbful, unwholeeome, or
ot.henrlle una& for hWD&D food.
<o> •u. s. retaiaell." 'l'be cueua, vii·
--........
cera. PIU't of carcua. meat, meat bJprod-
uct, or meat food product, eo .marked ar
IdentUled, Ia held for further examlna-
tlon by an inspector to determine itl
dllposaL
<p) ·u. s. """*'·" The aniJDal 10 marlr:ed Ia suspected or betnr affected
with a diseUe or condiUon wblcb mar
require 1t1 CODdemnatloD, In whole or ill
part, when slaurhtered, and ls subJect to
further examtna.Uon 'by an l.nlpector to
determine 1tl disposaL
(Q) "fl. s. coademtae4." Tbe anbDal
so martr;ed has been Inspected and found
to be Immature. or In a dJinl conclWoD,
or to have died ot.benrlle tban bJ IJ1aucb. w, or to be affected wlth an,. otber COG•
dltlon or with anr dlseue t.h&t woulcl
require CCJDdemnNton of Ita carcau.
<r> lupeettma Jeg81111 , A martr: or a
statement, authorlled bJ the recul•tto•
Jn this subchapter, on a product or on Slitl
conta1Der of a product lndlca&IDI \bat
the Product baa been I.Dapec&ed aod
puaed ~~ ~~d bJ an Inspector.
<a) A~ Cattle, lbeep. IWibe. or
coat.. <t> Carc:au. AD parts, IDclwtlnc vii·
cera, of a slaurhtered anlmlil that are
capable o1 be1q used for human food.
<u> Jlecat . The edible part of tbe mua-
cle of cattle, sheep, swine, or roatl wblcb
11 skeletal or which 11 found In the
toque, Jn the dlapbrqm. Jn the heart.
or 1n the eaophapa, with or without tile
ll'cco~paDJinr and overlyln1 rat, and
the porUona or bone, atln, sineW, aerve,
and blood yeueJa wblcb DOnDa1lJ ac-
company the muacle tissue and whtcb are
not separated from It ln the proceu of
drei81Dc. It does not Include &be mUICie
round 1n the u.., mout or ean. '
<vl Meat bnwoduct. Anr edible ~ ·
other than meat wblcb baa been derived
from oae or mont caWe, lheep, n1De. or
IO&tL
(W) Meet /004 ProdUCt, Anr artiCle
or fOOd, or ..., article 1D&ended for or
capable or belnl uaecs u hUID&n food
whlch Ia derived or prepared, lD whole or
ln substantial and deftDite part, from
any portkm of ~ caWe, sheep, awbae,
or roat. except IUcb articles u Gr'PDO-
therapeutlc aubstaneea, meat Juice, meat
extract, and ~e Ute. whlcb an ~ for
1DedJc:JnaJ purpoees and are advertlled
onlJ to tbe medical profeaton.
<x> Procluct. Anr part or all Of mea$.
meat bnroduc:t. and meat food product.
<y) Jwamediote eorato!fter or trwe ecm-
taln.er. The unlt can, pot, .tin, C&l;lvu,
or other receptacle or coferlnlln wb1cb
aDJ' P!Oduct Is cuatomariiJ Mlpped.
<a) SlltJJJ)ing contcdtlef' or outlfck ocm-
ttatner. The bo:.:, bal. barrel, crate, or
otber reoeptac1e or coveriDI eac'I"'IDI
aQ product packed ill ooe or more Im-
mediate or true contaiDera.
Caal Peraoa. Natural penon, iDdl·
vidual. arm. partDenbSp. corporaUc.a.
. compaDJ, IOCletJ', and &IIOC1atii\Xl, aDd
every olllcer, agent or emploJM thereof.
Tbs. term sbaU Import eltber tile aii:IIU·
lar or the plural u t.be cue IDQ be.
PAil'l' 252.......Soon or IMIPBcnow Sec. 262.1 Elstabllsbmenta requiring ln8pection. l~.ll Anlmllla and proctuct entering In· spected establlsbmenta. ast.t Horae alausbterlllg e•tabllabment&re-qulrlng 4Dapectlon. 2&2.4. Inapectton during the preaent war at certain meat packing estabUIIb· mente engqect ln lntrutate com-merce only. I 252.1 Eltabli81unent' requtrfnD tn-~ction. Every establishment in which cattle, sheep, awine. or roats are slaugh-tered for tranaportatlon or sale as article& of Interstate or foreign commerce, or in which meat, meat b;yproducts. or meat food products of, or derived from, cattle, sheep, swine, or goats are, wholly or in part, canned, cooked, cured, smoked, salted, packed. rendered. or otherwise prepared for trtmsportatlon or 881e as articles of interstate or foreign com-merce, which are capable of being uaed as food for man, shall have inspection under the regulations ln this subchapter, except as expressly exempted by Part 254 of this subchapter. §252.2 Animal.B and product enter-Ing tmpected eltabluhments.. All cattle, sheep, swine, and goats and all product entering an establishment at which in-spection Is required by this subchapter. and all product prepared, In whole or ln part, tberein, shall be inspected, handled, prepared, marked, and labeled as re-qUired by the regulations in this sub-chapter. t 252.3 Horse slaughtering e~tabUihment• requlrin" IJUPeCtion. Every es-tablishment In which horses are slaugh-tered for transportation or sale as articles of interstate or foreign commerce, or ln whieh carcasses, parts of carcasses, meat, meat byproducts, or meat food prooucts ot, or derived from. horses are. wbolly or 1n part, canned, cured, smoked, salt.ed, packed, rendered, or otherwiSe prepared for transportation or sale as articles of interstate or foreign commerce, which are capable of being used as food for man, shall have inspection Jn accordance with the terms prescribed in Part 2'79 of this subchapter. § 252.4 rm,ection durtng the present war at certatn meat packing estabU8h-ments engageti tn intrastate commerce onl11. For the duration of the present war and not exceeding 6 months after the termination thereof. the regulations In this subchaPter, as amended, are ex-tended to applY to slaughtertng, meat canning, cooking, curing, smoking, salt• ing, r;>a(:ldJll, rendering, and Similar es-tablishments, engaged in Intrastate com-merce only, at which a substantial quan-tity of product is prepared for purchase by Federal agencies when formal request is made to the chief of division by the proprietor or operator of the establish· ment: Prot7Uled, That the construction, f'QUlpment, facilities, and sanitation of the establishment are acceptable, under this subchapter. for conducting and maln~alDing emergency Inspection. PAat 253-0aoAMIZATIOK or Foacz Sec. !353.1 .Appointments; clual1lcatlons; 'pi'Olne)-tion.a. 253.2 Inspectora; qualUI.cat1ons; . Ulllgn-menta; auttea. § 253.1 Appointment'; classf!fcatfon; promotions. Meat inspection is con-ducted by the Meat Inspection Division. All permanent employees engaged In the work of meat inspection are appointed upon eeitffication of the United States Civil Service Commission that they have met the requirements of that Oommls-sion. These employees are classified as shown in § 253.2. Promotions are made on the basis of efticiency, deportment, and length of service. § 253.2 I11Sf1ectors; qualif(cation8; as-sftmments; duties-<a> Impectors in charge. These are inspectors assigned to supervise and perform omctal work at each oftlcial station. Buch employees report directly to the chief of division or to a person designated by him and are chosen by reason of their fitness for re-sponsibility as determined by their rec-ords In the service. All stations where slaughtering is conducted shall have veterinary meat Inspectors In charge. (b) Supertlisfng tnllpectors. These are Inspectors assigned to Instruct, direct, and supervise the work of division em~ ployees and petlonn other o1Dcial duties as required. They are assigned as the needs of the service reQuire and report directly to the inspector in charge. <c> Traveling inspectors. These em~ ployees 1Ds~1Dclal stations and the conduct of operations and ascertain whether the re.gulations and instructions governing meat inspection are properly observed. They confer with division em-ployees Including supervising inspectors and inspectors in charge. They instruct the inspectors in charge with a. view of promoting uniformity and emciency of the inspection. They report their ftnd-ings with recommendations to the chief of division. <dl Vetertnarv meat inq,ectors. All applicants examined for these positions must be graduates of veterinary colleges accredited by the United States Civil Cervice CommisSion. Veterinary meat inspectors make ante-mortem and post~ mortem examinations, enforce the sani-tary requirements In their respective de~ partments and perform vartbus other duties under the d1rection of the inspec-tor in charge. <e> l..aborator11 inspector!. These em-p[oyees possess technical education and training m the microscopical, bacterio-logical, and chemical examination of product, and their inspections are con-ducted in laboratories located at various slaUghtering centers. Pathological and sooleglca.l laboratories are also accessible to which specimens may be sent. when necessary, for diagnosis. (f) Meat inspectors. These employees are laymen who assist veterinary lnspec-tors In ante-mortem and post-mortem Inspections, supervise the curing, ca~ nlng, pacldng, and other PteP&ratton, handling, marking and labellng of prod-uct, examine such articles to detect un-sound or unftt conditions, entorce sani-tary requirements, and perform various other duties. (g) Perishable foodml.f/11 i718J)ecton. These employees examine for spect.ftca-tion compllance and cond1tton, meat and meat food products, seafoods, dairy prod-ucts. eggs, fruits, vegetables. breacls, and other perishable foodstuils offered under contract with certain governmental agencies, and perform various other duties. <h) Inspectors ot 'mported meab and animal tnntroducts. These employees in-spect products, animal byproducts and the like offered for entry into the United States, and enforce regulations pursuant to various laws governing the importa-tion and sanitary control of such articles, and perform various other duties. m Meat raws investigators. These em-ployees investigate complaints. irregular-ities, and apparent and alleged violations of laws and regulations governing meat inspection, and perform various other duties. PAR~ 254--APPLICATIORS FOR INSPI:CTIOR OR EXDIIPTION; RETAIL B~HUS, RE· 'l'~IL DEALI:ItS, AND PARMERS Sec. :aK.l Appllcatlon for IDiiPectlon or exemp-tion. 264.2 Iuapectlon; drawlnp, Information to tMt furnished, aubeidlary establl•b-menta, notice of !P'ant. ot lnapectlon, falae Btatementa. 2M.8 Exemption. 2M.f Bxemptton; bold.era of. ltmltect to aup-ply1ng own customers. 254.5 Shipment. of tum d.reeaed meat. :154.8 Inapectlon for violations. I 254.l Application tor fn3J)eetton or ezemptjon. The proprietor or operator of each establishment of the ldnd speci-fied in n 252.1 a.nd 252.3 of this sub-chapter shall make appllaation to the chief of division for Inspection or for ex-. emption from inspection. Every appli-cation under this section shall be made on a form furnished by the division, Washington, D. c. In cases of chanie of ownership or change of location, a new applicatlcn shall be made. § 2~4.2 Inspection; drawings, infor-mation to be. fUNdshed, sub&itiiaf11 es-tabll3hments. notice ot grant of inspec-tion, false statement$. <a> Triplicate copies of complete drawings, with specl-ftcatlons. consisting of floor plans show-Ing the locations of such features as tbe principal pieces of equipment. tloor drains. principal drainage lines, hand washing basins, and hose connections foa· cleanup purposes: roof plans; elevations; cross and longitudinal sections of the various bulldings shoWing such features as principal pieces of equipment, heights or ceblngs. conveyor rails, and character of floors and ceilings; and a plot plan showing such features as the limits of the plant's premises, locations in outllDe of buildinp on the premist-s, cardinal . · QPO-\VFA fOO-t•· 2 r 0 points of the compass, and roadways and rallroads serving the plant, properly drawn to scale, shall accompany appli~ cations for inspection. Applicants for inspection may request information from the chief of division concerning the re-quirements before submitting plans. <b> Each application shall s}lecl!y the names, addresses, and forms of organiza-tion of subSidiaries for which Inspection is requested to do any of the business described in §§ 252.1 or 252.3 of this sub-chapter. <c> Notice in writing shall be &riven to each applicant granted inspection, specifYing th~ establishment to whlch the same applies. (d) The chief of divi.Sion is hereby au-thoriZed to determine whether applica-tions for inspection or for exemption from Inspection shall be granted or re-f~d. and to revoke his prior approval of any appli'cation if he determines that any false statement was made in such application. § 254.3 E:temptton. <a) Retail butchers and retail dealers In product, supplying their customers. as provided in the Meat-inspection Act, upon making application, pursuant to § 254 1. may be exempted from Inspection. To each one so exempted· ·a numbered certificate of exemption shall be furnished. No certi-ficate of exemption shall be issued unless all the premises on which the products ~.re prepared and handled are main-tained in a. sanitary condition. Failure by certificate holders to maintain sani-tary conditions or to conform to such of the regulations in this subchapter a.s ap-ply to them shall be cause for withdrawal of exemption and the ca-ncellation of cer-tificates. such exempted establishments shall conform to the same regulations as govern official establishments in regard to labeling, the use of dyes. chemicals. and preservatives, and the prescribed treatment of pork to destroy trichinae as required under Part 268 of this subchap-ter. • (b) On request of the chief of division,. or an employee designated by him, an exempted establishment shall furnish such information concerning its business and operations as has a bearing on the exemption of the establishment from ln~ spectlon. <cl The chief of division Is hereby au~ thorized to withdraw exemption from any exempted establishment which fa.ils to comply with any applicable provision of the Meat-inspection Act or of the reg-ulations made pursuant thereto. § 254.4 Exemption; holders of, limited to «upplying OtQ11. cu.stomers. No estab-lishment holding a certificate of exemp-tion shhll use the same for any purpose except to supply its own customers, as provided in the Meat Inspection Act. § 254.5 Shipments of farm dreued meat. The carcasses and products of animals slaughtered by any farmer on the farm: Provided. They can be identi-fied as such and are souud, healthful. wholesome. and ftt for human food. and otherwise meet the requirements of the applicable regulations In this subChapter, may be transported In interstate -or foreigJl commerce under the provisions of § 275.11 of this subchapter. A farmer need not apply for exemption from inspection In order to procure tbe transportation of such carcasses and products. t 254.6 Inspection tor violations. The issuance of certificates of exemption shall be conditioned on the granting of permis-sion by the holder thereof to inspectors to make Inspections to ascertain whether any of the regulations in this subchapter have been violated. Inspectors shall make inspections to ascertain whether any of the regulations in this subchapter applying to retail butchers, retail deal-ers, farmers or other persons have been violated. .a.--PART 255----0rnCIAL N'OTI!BBRS AND lNAUG-UUATIOR OF lNSPBCTION Sec. ::1511.1 011lelal numbers; subsidiary establleb-ments. 265.2 Separation ot ol!lclal from unofllclal establLshment. 256.3 Sanitation and adequate tacllltle&. 255.4 Inauguration of lnapectlon. 256.6 Withdrawal ot Inspection for viola· tiona of regulations. 251UI Reports of violations ot regulations. § 255.1 Ot!lcial numbers; subsidiartl establishments. (a) To each establish-ment granted inspection an oJticial num-ber shall be assigned. Such number shall be used to identify all inspected and passed products prepared in the estab-lishment. More than one number shall not be assigned to an establishment. (b) Two ·or more official establish-ments under the same. ownership or con-trol ma.y be granted the same official number, provided a serial letter 1s added fn eat:h c,ase to Identify eacp establish-ment and the products ther~of. <c) When inspection has been granted to a person at an establlshzxtent. it shall not be granted to any other persen at tbe same establishment, except that a sub-sidiary of the grantee, dofng any of the business described in § 252.1 :of this sub-chapter may apply for and receive in-spection. § 255.2 Separation of otllcial from un~ ot!lcial establishment. (a) Each o1Dcial establishment shall be separate and dis-tinct from any other ofilclal establish-ment, from any uno1Dc1al establishment In which any product is handled, and from any other unofficial establlshment at the discretion of the chief of dlvlslon. <b> Inspection shall not be inaug-urated in any building any part of which Is used as living quarters, unless the part for which inspection is requested is sepa-rated from such quarters by floors, walls, and ceilings of solid concrete, brick. or similar material, and the floor, walls, and ceilings are without opening that directly or Indirectly communicates with ,any part or the building used as living Quarters. I 255.3 Sanitation and adequate !acU-ities. Inspection shall not be begun if an establishment is not in a sanitary condi-tion nor unless the establishment agrees to maintain such condition and provides adequate facilities for conducting such inspection. • § 255.4 Inauguration ot inspection. When an application for inspection is granted, the Inspector ln charge shall, at or prior to the Inauguration of Inspec-tion, Inform the proprietor or operator of the establishment of the requirements of these regulations. If tbe establlahment, at the time Inspection is lnaugurated, contains any product which has not theretofore been inspected, passed, and marked in compliance with the regula~ tions in this subchapter. the Identity of the same shall be maintained, and it shall not be transported or offered for transportation in interstate or foreign commerce, or otherwise dealt with as inspected and passed under tbe regula-tions In this subchapter. The establish-ment shall adopt a.nd enforce all neces-sary measures, and shall comply with all such directions as the inspector in charge may prescribe, for carrying out the purposes of tlUs section. § 255.5 Withdrawal of 1nsnectlon for violations of regulations. The chief of division is hereby authorized to with· draw Inspection from any o1Dcial estab-lishment which fails to comply with any provision of the Meat Inspe~t.ton Act or of the regulations made pursuant thereto. § 255.6 Reports of violations o/ regula-tions. Inspectors and other division em· ployees shall report to the Inspector in charge an violations and failures under § 255.5 of wlUch they have knowledge, and the inspector in charge shall report the same to the chief of division. PART 256--ASSION!IttNT OF DJVISION EKPLOYUS Sec. 368.1 DealiJIBtlon of lnapector In charge and asslltante. · 2q8.2 Dlvlalon employee& to have access to eatabllahmenta at all 'times. 258.3 Baclge as lclenttftcatlon of tnapectora. 256.4 Aslllgnment of Inspectors where mem-bers of tam.lly employed; sottctttng employment. § 256.1 Designation of inspector tn charge anti assistants. The chief of divi-sion shall designate an Inspector in charge or the inspection at each official station, and assign to said Jnspector such asslsta ...s as may be necessary. ~ 256..2 Division employees to have ac-cess to establfshments at all times. For the purpose of any examination or in-r;pection necessary to enforce any of the provisions of the regulations contained in this subchapter, division employees shall have access at all times, by day or night. whether the establishment is oper-ated or not. to every part of any official establishment to which they are assigned. § 256.3 Badge as identification ot in-spectors. Each division employee will be furnished with a numbered omcial badge, which he shall not allow to leave his possession. and which he shall wear ln such manner and at such times as the chief of the ell vision may prescribe. This .Dadge shall be sufficient identification to entitle him to admittance at all regula!:' entrances and to all parts of the estab-lishment and premises to which he is assigned, and to any place, at any time. for the purpose of making an inspection pursuant to § 268.3 of this subchapter . § 256.4 Astsgnment of in81Jectors where members ot familv emploved; QPQ-\VFA 40o-p. 8
soliCiting employment. Except u spe-cifically authorized by the chief of di-vision. no division employee shall be de-taUed for duty at an establishment where any member of his family Is employed by the establishment. nor shall any inspec-tor in charge or other employee acting 1n a sup,ervtsory capacity be continued on duty at an offtclal station where any member of his family Is employed by any establishment under his jurisdiction. Division employees are forbidden to soUcit. for any person, employment at any omclal establishment, or by any ·om· cer, manager, or employee thereof. PART 25'1-FActLmES FOR INSPECTION Sec. 2&7.1 f'acll1tle.s tor dlvleton employees. 267.2 Hours of operation ot oiJlclal establ18b· menta. 'JS7 .a Designation of days and hours of operation by Inspector In cllarge. 257.4 OVertime work of meat tn.spectlon employeetJ. 257.6 Facllltlee and conditions to be pro-vided by estab&hment. _ 2&7.6 Int>J*)tor& to tur!llsh implements and maintain hands and Implements ln sal:lltary _condition. § 257.1 Facilities tor diviston employ-ees. Furnished offtce room. including light, heat. and Janitor service, shaU be provided by omcial estabJishments, rent free, for the exclusive use for offtcial pur-POseS of the ipspector and other division employees assigned thereto. The room or rooms set apart for this purpose shall meet with the approval of the inspector in charge and shall be conveniently located, properly ventUated, and provided wtth lockers suitable for the protection and storage of division supplies and with fa-c1Ut1es suitable for division employees to change clothing. Laundry service for in-spectors' outer work clothing shall be pro-vided by establishments. · §. 257.2 Hours of operation ot otflclal establi8hments. Each o1Dcial establish~ ment shan inform the inspector in charge, or his assistant. when work in each de-partment has been concluded for the day, and of the day and hour when work will be resumed therein. Whenever any product Is to be overhauled or otherwise handled tn an omcial establishment dur-ing 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 wlll be commenced, and such articles shall not be so handled except after such notice has been given. No department of an oftlcial establishment shall be operated except under the supervislor'l of a division em· ployee. AU slaughtering of animals and preparation of products shall be done w1thtn reasonable hours, and with rea-sonable speed, the facilities of the estab-Jlsbment being considered. No shipment of any product shall be made from an of-fic1al establishment untli after due notice has been given to the inspector fn cl'arge C)r his assistant. § 257.3 Designation of davs and lwurs ot operation bg inspector in charge. When one inspector is deta1Jed to conduct the work at two or more ometal estab-lishments where few animals are slaugh-tered or where but a small quantity 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 op-erated. § 25'1.4 Overtime work of meat inspec-tion emplovees. The management of an ofllclal establishment desl.ring to operate u·nder conditions which will require the services of an employee of the dlvlslon on Sunday or a holiday, or for more than eight working hours of any day, shall, suJUciently in advance of the period of 6vertime, request the Inspector in charge or his assistant to provide inspection service during such O'Y'ertime period, and shall reimburse the Secretary of Agri-culture for the cost of such overtime upon receipt of notice from an authorized of-ficial of the department. It will be ad-ministratively determined from time to time which days constitute holidays. § 25'1.6 Facilities and conditions to be provided btl establishment. When re-qUired by the chief of division or the in-spector in charge, the following facilities and conditions, and such others as may be essential to efftcient conduct of inspec-tion and maintenance of sanitary condi-tions, 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 "U. S. suspect" and those marked "U.S. condemned''. Pens, alleys, and runways shall be paved, dralned, and supplied with adequate hose connections for cleanup purposes. Sufilcient Ught shaJJ be provided for the inspection. <b> Suffictent natural light and abun-dant artiftcial 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 suflicl.ently free of steam and va-pors for inspection to be properly made. Equipment or substances which generate gases or odors shall not be used except as specifically permitted by the chief of division. <c> Rae~. receptacles. or other suit-able devices for retaining such parts as the he!l.d, tongue, taU. thymus ,.land, and viscera. and all parts and b:ood to be used in the preparation of meat food products or medical products, until after the post-mortem examination is com-pleted, in order that they ma.y be identi-fied in case of condemnation of the car-cass; equipment. trucks, and receptacles for the handling of viscera of slaughtered animals so as to prevent contact With the fioor: trucks, racks, marked recep-. tacles, tables. or other necessary equip-ment for the separate and sanitary han-dllng of carcasses or parts passed for coOking. (d) Tables, benches. and other equt.p-· ment on which inspection is performed, of such ·design, material, and construc-tJon as to enable division employees to conduct their inspection in a ready. em-C(ient and cleanly manner. <e> Watertight metal trucks or re-ceptacles for holding and handUng dis-eased carcasses and parts, so constructed as to be readUy cleaned; such trucks or receptacles to be marked In a conspicuous manner with the phrue "U. s. con-demned'' in letters not less than 2 Inches hfgh and, when required by the Inspector in charge, to be equipped with tacll1ties for locking or sealing. en Adequate arrangements,1nc1Ud1ng ltqutd soap and cleansers. for cleansing and disinfecting hands, for sterUizlng all implements used in dressing diseased carcasses, ftoors. and such other articles and places as may be contaminated by diseased carcasses or otherwise. (g) In es~blishments in which slaugh-tering is done. rooms, compartments, 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 carcas-ses and parts shall be provided by the establishment. Final inspection places shall be adequate in size and their raU arrangement and other equipment shall be su11lclent to prevent carcasses and parts. passed for food or cooking, from being contaminated by contact with con-demned carcasses or parts. They shall be eqUipped w1th hot water, lavatory, sterll1zer, tables. and other equipment re-qUired for ready, emclent. and sanitary conduct of the inspection. The fioors shall be of such construction as to faem-tate the maintenance of sanitary condi-tions and shall have proper drainage connections. and when the final lnspec· tion place Is part of a larger fioor, it shall be separated by a curb. railing, or other-wJse. (h) Rooms, compartments. and recep-tacles in which carcasses and product may be held for further inspection. These shall be in such number and in such locations as the needs of the in-spection in the establishment may re-QUire. They shan be equipped for se-cure locking and shall be held under locks fUrlllsheGI by the department, the keys of which shall not leave the custody of divislon employees. Every such room, compartment, or receptacle shall be marked conspicuously with the Phrase "U. S. retained" in letters not less than two inches high. Rooms or compart-ments for these purposes shaU be se-cure and susceptible of being kept clean. including a sanitary disposal of the fioor liquids. (i) Adequate facllities. including de-naturing materials, for the proper dis-posal of condemned arttcles In accord-ance with the regUlations in this sub-chapter. Tanks or -other rendering eqUipment ·>'Vhich, under the regulations in this subchapter, must be sealed, shall be properly eqUipped for sealing as may be speclfted by the chief of division. (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 aU prod· ucts as provided Jn § 268.4 of this sub-chapter. · (k) Suitable lockers in which brands .bearing the inspection legend shall be kept when not fn use. AU such lockers shall be equipped for locking with locks to be supplied by the department. the keys of which shan not leave the custody of division emplo:vees. GPo-WFA 400-p. 4 _r \. , l [ I I r. I ( I I n ll ~ I· I 'I' II IJ f.; (J). I: o II t 257.6 Inspectors to turnfsh imple-ments ancl mcUntain hands and imple-ments in sanita.ru condition. Inspectors shall furnish their own work clothing and implements, such as knives, steels, and triers, for conducting inspection and shall cleanse their hands-and implements as prescribed by § 258,8 (c) of this sub-chapter. PART 258-SANr.rATION sec. 258.1 El:amtnatlon and apeclftcatlons for equipment and sanitation prior to grant111g lnepectlon. 268.2 Drawings and speelt!catlone. to be !ur-nllibed In advance ot coll5truct!on. 268.3 Establishments; sanitary condltton; requtrementa. 258.• Sallltary facilities and accommoda-tton.s; specttlc requirements. 268.6 EqUipment to be easily cleaned; that for Inedible products to be marked. 2158,6 SCabbards tor knives. 268.7 Rooms, compartments, etc., to be clean and sanitary. 258.8 Operations, procedures. rooms, cloth· t:ng, Ut'lnSU8. etc., to be clean and 88Dltary. 268.9 Protective coverings tor ptoduet. 258.10 Slack ba.rretll' -and similar containers and vehicles and cars for product; paper In contact with product. 258.11 Burlap wrapping tor meat: meat wrapped 111, to be preViously wrapped 111 paper or cloth. 258.12 Beeond·hand tubs, barrels, other con-tatnera and tank cars; inspection and cleaning. 268.13 Inedible operating and storage rooms: outer premtses, dockll. driveways, appz:oachea, pens. alleys. etc.: fly-breeding material; nulaancea. 268.14 Employment ot diseased penon.s. 2~.15 Taggtng tnsanttary equipment, etc. § 258.1 Examination ana spectftca-tions tor equipment and sanitatfon prior to granting inspecUon. Prior to the Inauguration of inspection, an examina-tion of the establishment and premises shall be made by a division employee and the requirements for sanitation and the necessary fac111tles for inspection speci· f\ed. § 258.2 Drawings and specifications to be /urntshed in advance of construction. Triplicate copies of drawings and speci-fications, complete .as contemplated In § 254.2 of this subchapter. for remodeling plants of offtcial establishments and for new structures shall be s4bmitted to the chief of division and approval obtained for the plans in advance of construction. § 258.3 Establishments; sanitarv con-ditions; requirements. (a} omcial es-tablishments, establishments at which market lnspeetion Is conducted, and premises on or 1n which any product is prepared or handle.d by or for persons to whom certificates of exemption have been issued, shall be maintained in sani-tary condition. and to . this end the re-Quirements of paragraphs <b> to <h), Inclusive, of thls section shall be com-plled with. • <b> There shall be abundant light, both natural and artificial, of good qual-ity and well distributed, and sut!lcient ventilation for all rooms and compart-ments to insure sanitary condition. <c> There shall be an etDcient drain-age and plumbing system for the estab• Usbment and premlses, and an drains and gUtters ,shall be properly installed (d) Properly located. facllitl~s for with approved traps and vents. , cleansing and disinfecting utens1ls and <d) The water supply shall be ample, hands of all persons handling any clean. and potable, with adequate facu-product. ittes for its distribution in the plant and § 258.5 E q u i p m e n t to be easil!l 1ts protection against contamination and cleaned· that tor fnedtble products to be pollution. Every establishment . shall marked: Equipment and utensUs used make known. and whenever required for preparing, processing, and otherwise shall aft'ord opportunity for inspection of, handling any product shall be of such the source of its water supply, the storage materials and construction as wUl make facilities. and the distribution system. them susceptible of being readily and <e> The fioors, walls, ceWngs, partl-thoroughly cleaned and such as willtn-tions, posts, doors, and other parts of all sure strict cleanllness ln the preparation '!tructures shall be o~ such materials, and handling of all products. So far as is construction, and finiSh as wlll make practicable, such equipment shall be them susceptible of being readily and made of metal or other impervious mate-thoroughly ~leaned. The fioors shall be rial. Truck~> and receptacles used for kept watertight. The rooms and com-inedible materials shall be of sim.Uar pa.rtments used for edible products shall construction and shall bear some con-be separate and distinct from those used spicuous and distinctive mark, and shall for inedible products. not be used for handling edible products. (f) The rooms and compartments 1n which any product is prepared or han-§ 258.6 Scabbards tor knives. Scab-died shall be free from· dust and from bards and simi.lar devl.ces for the tempo~ odors from dressing and toilet rooms, rary retention of kmves, stee!s• triers, catchbasins, hide cellars. easing rooms. etc., by workers and others at Inspected inedible tank and fertilizer rooms, and establishtnents shall "'>e constructed of livestock pens. _ rust·reslsting metal or other impervious Cg) Every practicable precaution shall material, shall be of a type that may be be taken to exclude flies, rats, mice, and readily cleaned, and shall be kept clean. other vermin from establishments. The § 258.7 Booms, compartments, etc., to use of poisons for any purpose in rooms be clean and smzitarv. Rooms, com-or compartments where any un~acked partments, places. equipment, and uten· product Is stored or handle~ is forbidden, sils used for preparing, sto.rJng, or other-except under such restrictiOns and pre-wise handling any product, and all other cautions as the chief of dlv~lon may pre-parts of the establishment, shall be kept scribe. 'Fhe use of batt POISons in hide clean and in sanitary condition. There ceUars, inedible compartments. outbulld-shall be no handling or storing of ma.te-ings, or similar places, or in storerooms rials which create an objectionable con-containing canned or tlerced products is ditlon in rooms, compartments, or pl; .ces not forbidden bl~t only those approved by where product is prepared, stored, or the chief of diviSion may be used. So-otherwise handled. called rat viruses shall not be used in any part of an establishment or the premises § 258.8 Operations, procedures. rooms, thereof clothing, utensils, etc •• to be clean and <h> Dogs and cats shall be excluded sanitarv. <a> Operations and proce-from establishments. dures involving the preparation, storing, . . or handling of any _product shall be § 258.4 Sanit~rv fa.cilttles ana accom-strictly in accord with cleaply and sani-modatfons; ,speClftc requirements. Ade-tary methods. quate sanitary faciUties and accommo-(b) R 0 0 m s and compartments in datlons shall be furnished by every om-which inspections are made and those in clal establishment. -Of these the follow-which animals are slaughtered or any ing are specifically required: product is processed or prepared shall be . <a> Dressing rooms, tollet .rooms. and kept sufllc1ently free of steam and vapors urinals shall be sufllcient In number, to enable division employees to make in-ample in size, and conveniently located. speettons and to insure cleanly opera-The rooms shall be provided with win-tioris. The walls, ceWngs, and overhead dows to admit direct, natural llght and structures of rooms and compartments in shan have adequate facilities for arti1l-which product is prepared, handled, or cial light. They shall be properly ven·. stored shall be kept reasonably free fron:t tilated, and meet all requirements as to moisture. sanitary construction and eQuipment. <c> Butchers and others who dress or They shall be separate !rom the rooms handle 'diseased carcasses or parts shall, and compartments in which products are before handllng or dressing other car· prepared, stored, or handled. Where casses or parts, cleanse their hands With both sexes are employed, separate facU-liquid soap and hot water, and rinse them itles shall be provided. tn clean water. Implements used in (b) Modern lavatory accommodations, dressing diseased carcasses shall be including running hot and cold water, thoroughly cleansed in boUing water or soap, towels, etc. These shall be placed in-a prescribed disinfectant. followed by in or near toilet and urinal rooms and rinsing in clean water. The employees of also at such other places in the estab-the establishment who handle any prod-llshment as may be essential to assure uct shall keep their hands clean, and 1n cleanliness of all persons handling all cases after visiting the toUet rooms product. or urinals shall wash their hands before <c> ToUet soU Unes shall be separate handling any product or implements used from house drainage Unes to a point out-ln the preparation of product. side the buildings and drainage from <d> Aprons. frocks, and other outer toilet ))owls and. urinals shall not be dis· clothing worn by persons who handle &.n1 charged Into a grease catchbasin. product shall be of material th.at is read· OPo-WFA 4.00--Jl. 3
llJ cleansed and only clean garments their ezaminatlot11 dlvialon emplonea shaU be worn. sbaU enter the tank with a Urht and <e> Such practices as spittlnr on whet-examine all parts of the interior. stonea; spltttns on the floor; PI~ § 25U3 Inedible 01Jfl1'4ti11t1 and nor-skewers, tap, or knives in the mouth, in-Cll}e rOO'In3; outer pr611Wes. dockl, cfrl1)e. aatlnr lunp or eutnrs. or testing wtth way.s, approaches, .Pe?U. alle11s. etc.; ftr-alr from the mouth such receptacles as breeding·material; nuisances. All oper-~lerces, lr.egs, caslr.s, and the Ulr.e, contain· ating ·and storage rooms and depart-lQ or Intended as containers of any ments of o1Bclal eatabllshmenb used for product, are prohibited. Only mecbant-inedible materials shall be maintained in cal means may be used for testing. care acceptably clean condition. The outer shall be taken to prevent ~he contamtna-premises of every o11lctal establishment, tion of products with perspiration, hair, embracing docks and areas where cars cosmetics, medicaments and the like. and vehicles are loaded, and the drive-l 2&8.9 ProteCti'Ce coverfng.s /or prod-W&YS, appro&c:bes, yards, pens, and alleys, uct. Inspectors in cbartre shall reqUire shall be properly paved and drained and the use of such protective covertngs for kept in clean and orderly condition. All product as It 1a distributed from o1Dclal catchbasins on the premises shall be of establishment& aa will a.ftord adequate such construction and location and shan .protection for the product against dust, be Biven auch attention as will insure dirt, tnsect.s and the like, considering the their being ,ke:Pt in acceptable condition means Intended to be employed 1n trans-as regards odors and cleanliness. Catch~ portlnr the product from the estabUsh-basins Shall not be located in depart· ment. ments where product Is pt·epared, han-. § 2&8.10 SJilck barrels and .similar con-died, ?r stored. The accumulation on the to.lner.s and vehiclea and cars lor prod-prenusea of. esta~lisbments of any ma-uct; paper in contczct with t~roduct. <a> ~ In which. flies may breed, such as When necessary to &void contamination hog hair, bon~, paunch contents. or of product wtth wood spUntera and the manure, is forb1dden. No nuisance &hall like slack barrels and similar containers be allowed In any establishment or on its and' vehicles and cars shall be Uned with premhies. suitable material of good quality before § 258.16 Employment of cl~ased per--paekinr. · S01U. No establishment sba1l employ, ln fb) Slack barrels and similar contain-any department where any product is ers and vehicles and ears in which any handled or prepared, any person affected product Is transported shall be kept in a with tuberculosis or other communicable clean and sanitary condition. · · disease In a. transmiSSible stage. <e> Paper uaec1 for coverinr or llninl § 258.1! Taf/flhlg msanitartl equip-slaclt barrels and s1ln1lar containers and ment, etc. When necessary, division em-vehicles and can shall be of a kind which ployees shaD attach a "U.s. reJected" tag does not tear during use but remains in-to any equipment or utensil which Is tact when moistened by the product and unclean or the use of which would be does not dJslnterrate. In VlolatiQn of the regulations in ·this 12&8.11 Barlop wrapping tor meat; subchapter. No eQUipment or utens11 so me4t wrapPed tn, to be ,re11icnul71 tagged shall agaln be used until made wrappect in paper or cloth. Since burlap acceptable. Such tag so placed shall not used without any other material ~s a be removed by any one other than a di-wrapptng for meat deposits lint on the Vision employee. meat and does not su1Dciently protect it -from ou~de contamination, the use of burlap as a wrapping tor meat wlll not PART 259-Anz-MOI'J'BII WPBCTION be permitted unless the meat is 11rst Sec. wrapped with a good grade of paper or 259 1 cloth of a kind which will-prevent con-tamination With ltnt or other forelin 259.2 matter. § 258.12 Second-hand tubs, barrels, other containers and tank car.s; inspec-9.8 tion and cleanin(l. (al Second-hand 25 tubs, barrels, and boXes Intended for use as containers of any product shall be in-259.4 spected when received at the establish-259.5 ment and before they are cleaned. Those 259.8 showinr evidence of misuse rendering them unfit to serve as containers for food products shaD be reJected. The 250.7 use of those showing no evidence of pre-· vtous misuse may be allowed after they :!·! have been thorourhly and properly · Ant•-morten) tnapecUon In peDS of olllclal e8ta bllllbmen ta; auspec:ta. Antmala li\llll)eCteC1 ot belnl d11eaaed; dl.lpOattioD of em po.t.mortem ln-lnapectlcn or otherwise: marking auapecte: temperatures where dla-eue suapected. MariPDg anlmala "0. S. condemned" found dJJieued. dead, or In dYing condition. crtpples and downers; boan a.nd at&g&. Immature anlmal8. Anlmala llhowlnl aymptolllll of rabies, tetanus, pr.rturtent pareela or ran-road alckn-. Bos chOlera; awt.ne inJected wt&h hog cbo1era YirUI. Bplthelloma or tiM a:re ot cattle. Animals affected wttb anthraa;; clean-Ing and d181nteetlon of lnfeoted llveetoct pe1:1a and driveways. cleaned. Steaming, after thorough scrubbing and rlnstng, u essential to eleanlne tubs and barrela. :.JiiiUO O.t.tle a1fected With A'l&Artla 01' pn-erall.llld edema. <bl Interiors of tank ears about to be used for the transportation of any prod-uct shall be carefully inspected for clean-liness even thourh the last prevtous con-tent was edible. Lye and soda solutions used in cleaning must be thoroUghly re-moved b:r rinsing wttlt clean water. In 209.11 'l'Ubereular teet reactors. 269.12 Swine erislpelaa, . 259.13 Pregnancy or recent parturltlol:l. 259.14 Vaoclrle antmal1. 268,16 Jrmergency elaqbter; lnllpec:tlon prior to. 269.18 DlepolliloD ot CODdemDed a.n1male. 260.1'7 Brucalloele-reactor goata. I 261.1 Ante-mortna ~on tn SHmS ol ollclal eatabll.ri&Nnt.s; suapecta. <a> An ante-mortem ezamin&tlon and Inspection shall be made of all catUe, sheep, swine, and goats• about to be slaughtered -m an omctal establishment before their slaughter shall be allowed. Such inspection shall be made on the day or slaughter. Cb> Such ante-mortem inspection shall be made in pens on the premises of the establishment in which the anbnals are about to be slaoghtered. When the hold-lnr pens of an o1Bcial establtshment are located in a public stcx:t yard and are re-aerved for the exclusive use of the es~ lishment, such pens shall be regarded as part of the premises of that establish-ment and the establishment shall be re-sponsible therein ·tor all requirements or this subchapter. <c> Every animal required to be marked as a suspect on ante-mortem In· .spection in the pens of an oftlcial estab-lishme~t shall be set apart, and, except as hereinafter provided, shan be sia.urh-tered separately from other animals at that establlahmetn unless dhiPOSed of as otherwise provided in tb1s part. § 259.2 Antmals suspected o/ betnu dtseased; duposition ot on fX)st-m.ortem ~mpection or otherunse; mar.ttng ltU· pect.; temperature& where dl.reale BU.s· pected. Cal All animals which, on ante· mortem inspection, do not plainly show. but are suspected or being aJrected with, any disease or condition that, under this-subchapter, may cause condemnation, in whole or in part on post-mortem tnspec. t1on, shall be ao marked as to retain their Identity as suspects untllftnal post-mor-tem inspection, when the carcasses shall be marked and disposed of as provided elaewbere in this sub-chapter, or unttl disposed of as otherwise provided for In this part. (b) All animals required by this sub-chapter to be treated as suspects, or to be marked as suspects, or to be marked so aa to retain their Identity as suspects., shall be marked by or under the super-vision of a division emplo:vee "U. s. sus-pect", or with other distinctive mart or marks to indicate that they are suspects as the chJef of division may adopt, such as prOvided under 1 219.11. No sUch mark shall be removed except by a divi-sion employee. <c> Each animal marked "U. S. sus-pect" on ante-mortem inspection, and animals treated as suapects such as pro-vided under I 259.11, when presented for slaushter shall be accompanied with an FDA Porm 4~2 (formerJ,y MI 119-A>, on which shall be recorded the suspect taa number and any other identifying tag numbers present and a brief description of the animal and of t.he disease or condi-tion for which the animal was classed as a suspect., including its temperature when the temperature of such animal mJght have a bearing on the disposition of the carcass on post-mortem InSpection. <d l Any swine having a temperature of 108° F. or higher and an:r cattle, sheep or goats having a temperature of 105• F. or higher shall be marlr.ed "U. S. con-demned". In case of doubt as to the cause of the hi«h temperature, or when for other re&aons such act.lon appeara GPO-WJ'• tOO-p. 8 J' .. ~~.-~---~·--vtaioD of a diVision employee, tor further observation and taklng of temperature before 11nal diSposition of such animals is determined. <e) When any anlma.l ta.1sed "U. S. suspect'' ia released for any purpose or reason, as provided 1n this part, the taa shall be removed by a division employee and his attion reported to ~he inspector in charge, I 259.3 Marking animau "U. S. con-demned" /ov.nd dl.sea.sed, dead, or in effing condition. (a) All animals plainly showlnr on ante-mortem inspection any disease or condition that. under this sub-chapter, would cause condemnation of their carcasses on post-mortem inspec-tion shall be marked "U. S. condemned" and disposed of ln accordance with 1259.16. (b) Animals received for slaulhter and found in a d)'inr concUtlon on premiSes of an omclal establishment sha.J.l be marked "U. S. condemned" and disposed of in accordance with § 269.18. <c> Reactors to the tuberculin test, required by this section to be condemned, should be autopsied and the flndinra made the subject of a special report. § 259.4 Cnf'J)le.s and downer&; b04rs and &ta.ga. <a> All seriously crippled ani-mals and animals commonly termed "downers", if not marked "U. s. ·con-demned", as required elsewhere ln this part. shall be marlr.ed and treated as suspects in accordance with I ~&9~2. <b> All boars which are sexually ma-ture, and swine stags wbich show evi-dence of recent castration, shall be marked and treated as suapecta 1n ac-cordance wtth I 219.2. I 251U Immature animal.!. Animals which are otrered for ante-mortem In-spection under tbis part, and whleh are retrarded aa immature, shall be marked "U. S. suspect", and, if slauahtered, the diaposition of thelr carcasses shall be de-termined by the post-mortem findings In connection with the ante-mortem con-ditions. If not alaurbtered as suspects, such animals shall be held under diVi-sion or other responsible omclal super-vision, and after sumcient development may be released for slaughter, or may be released for any other purpose, provided they have not been exposed to any in-feetiau& or contagious disease. I 259.6 Animals showing S1/mptoms ot rable&, tetanus, porturient poresi.s or railroad sickness. All animals ahowing on ante-mortem inspection symptoms.of rabies, tetanus, parWrtent paresis or rail-road sickness shall be marked "U. B. condemned" and disposed of in accord-ance wlt.h § 259.18, except that cattle showinw symptoms of parturient paresis or railroad sickness may be set apart and held for treatment .under divtslon or other responsible oftk:lal supervi.slon. If, at. the expiration of the treatment period, the animal upon examination ls found to be free from disease. it may be released for any purpose in accordance with i 259.18. t 269.7 Hog cholera; swine iniected wfth hog cholero virus. <a> All hogs ~ Wft7T..-v-wa..RN~~ 1:1e'GJI'I'RI1 UIIU UiiiA)ectWN OT~l111C· era sh&ll be marked "U. S. condemned" 1tock peu And df'We100p. Ca) Any anJ-and di,aposed of 1n acc:ordance with mal found on ante-mortem Inspection to § 259.16. be tJrected with anthrax shall be marked Cb> If a hog has a temperature of "U. s. condemned" and disposed of 1n toe• F. ·or higher, and ls of a lot in accordance with f 269.18. which there are symptoms of hor chol-(b) No animal of a lot In which an-era. in case of doubt aa &o the cause of thru is found on ante-mortem inspee-the high temperature, after being marked tion shall be presented for post-mortem for identincatton, it may be held for a inspection unt.ll It has been determined reasonable time, under the supervision by a careful ante-mortem inspection that of a division employee for furt~r ob-no Infected animal remains In the lot. servation and taklnr of temperature. Apparentl:r healthy animals other than Any has so held shall be reinspected on hors shall be held as proVided for In the day it is slaughtered. If, upon such paragraph <cJ of this seetlon. If desired, reinspection, or, when not held for fur-all apparently healthy animals of the ther observation and taking of tempera-lot may be secrerated and held for treat-tore, then on the ortrinalinspection, the meat by a competent veterinarian under hog bas a temperature of 106" P. or division or other responaible oft!clal au-higher, it shall be condemned and dis-perv1si.on. No anthrax vaccine mve or-posed of in accordance with § ~59.18. racisms> shall be used on the premlsel (c) All hogs, even though not them-or an o11lcial establishment. selves marked as suspects, which are or <c> Apparently healthy animals of a lots one or more of which have been con-lot of cattle, calves, sheep, or goats 1n demned or marked aa suspects for hog which anthrax ls deteCted, and animals cholera, shall, so rar as possible. be which have been treated with anthrax slaughtered separately and apart from bloloricals which do not contain llvinr all other animals passed on ante-mortem anthrax oraaniama, shall not be pre-inspection. sented for post-mortem inspection 1n (d) A hog 'Suspected of being affected leas than 21 days followtnr the last treat-with bog cholera may be set apart for ment or the last death. Treatment with and held for treatment under dlvi51on anth.ru vaccine Clive ol'tranlsmsl must or other responsible omctal supervision. be elsewhere than on the omcial premises If at the expiration of the treatment pe-. and subJect to the conditlona stated ln riod the animal, upon examination, is pararraPh <d> of this section. found to be free from disease, it may be Cdl Animals which have been inJected released for any purpose, Including wltb anthrax vacclnes <Uve ornntsms> slaughter. within six weeks, and those bearing ev1· (e) Swine, other than byperimmune denee of reaction to such treatment, such swine, shall be condemned on ante-mor-as in1lammation, tumefaction, or edema tem inspection if otrered for s1a111hter at the site of the InJection, shaU be con-within 28 days after inJection with hog-demned on ante-mortem Inspection, or cholera. virus. such animals may be held under divtslon (f) Swine. other than hyperimmune or other responsible omcial supervision swine, ofrered for slaurhter after 28 days until the expiration of the siz-week pe-followtng inJection With hog-cholera vt-rtod and the disappearance of any reac-rus shall be Kiven ante .. mortem inspec-tion to the treatment. tion in conformity with this subchapter <e> When anlmal8 are found on ante-without reference to the InJected Yll'Us. mortem inspection to be affected with <g; Hyperimmune swine shall be con-anthrax, the cleaning and duinfection of demned on ante-mortem inspection 1f exposed livestock pens and drlvewan of offered for slaughter within 10 days after the o11lcial establlahment shall consiSt of })yperimmuntzation. promtniY and thorooghl:r removtnr and (b) Hyperimmune swine otrered for bumlng an straw, Utter, and manure. slaughter after 10 da:vs followtna hyper-This should be followed immedlatel:r b:r immunization shall be liven ante-mor-a thorough disinfection of the ex:posed tem inspection in conformity with this premises by soaking the around. fences, subchapter without reference to the ln-gates, and all expOsed material with a 5 Jected virwl. pen:ent solution of sodium hydroxide or . commercial l:ve prepared as outHned in f 259.8 Bpithelfoma O/ tM eye o/ cat-1280.9 (el m of thla subchapter, or tle. ~a> Any animal round on ahte-mor-th dlstnfeetant approved by the chief tem JDspection t.o be eJI'ected with ep1-0 er . ft hi thelloma of the eye and of the or~ital of dlvls•on spect cally fort s purpose. reston in which the eye haa been de· 1 ~9.10 Ca.ttle a/lected t.Dtth cnasarca strayed or obscured by neopJasUc tla-or gener~cl edema. (al All cattle sue and which &bows e:xtensive infection, found on ante-mortem inapectton to be suppuration, and necrosis, usually ac-affected with anasarca 1n advanced companied with foul odor, or any animal stares and ebaracteriZed by an extensive affected with epithelioma of the eye or and renerallzed edema shall be marked of the orbital region which, reprdless of "tr. S. condemned" and dlsi)Oied of in ac-eXtent, 1a accompanied with cacheXia cordance with I 269.18. shall be marked "U.S. condemned" and (b) cattle found on ante-mortem in-disposed of in accordance with I 259.18. spectton to be affected wtth anasarca to a Cbl Any animal found on ante-mortem lesser extent than in pararraph <a> of inspection to be afreeted With epithelioma this section shall be nuarked "U. S. sua-of the eye or of the orbital region to a pect" and disposed of as provided ellle-lesser extent than in <a) shaD be marked where In this subchapter. "U, s. suspect" and duposed of as pro-Ccl An animal suspected of being af-vtded in this subcha.,ter. fected with anasarca··may be set apart QpO-WI'A 406-p.T
I II ! I I and held for treatment under division or other responsible otllcial supervision. If at the expiration"'()! the treatment period the animal upon examination ts round to be free from disease, it may be released for any purpose. § 259.11 Tuberculin test reactors. Animals which are known to have reacted to the tuberculin test and which are to be slaughtered at an otllclal establishment shall be marked and treated as suspects in accordance with § 259.2, except that animals bearing an official "UBBAI Reacted" or similar State reactor ta,g should not be tagged "U.s. suspect". 1 259.12 Swine ert~stpelas. <a> All bogs plainly showing on aote·mortem inspec-tion that they are at!ected with acute swine erysipelas shall be marked ''U. S. condemned" and disposed of in accord-ance With § 259.16. Cb) All hogs suspected on ante-mor-tem inspection of being aJYected with swine erysipelas shall be narked and treated as suspects and disposed of In accordance with this subchapter. <c> A hog suspected of being at!ected with swine erysipelas may be set apart and held under division or other respon-sible ofl\clal supervision 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. § 259.1.3 Pregnancy or recent parturi-tion. The slauihter 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 contagl.ous disease. is not required. Such animal, together with lts young, may be released for breeding or dairy purposes. and when released shall be removed promptly from the stock-yards or premises of the establishment where Inspected. Such animals may be held at the establishment for a period of not less than 10 days. At the completion of this holdlng period if the animals ap-pear normal and bave not been exposed to contagious or infectious disease, they may be released for slaughter or for any other purpose. § 259.14 Vaccine animals. Vacctne animals with unhealed lesions of vac-cinia, accompanied with fever, which have not been exposed to any other ln-fectlous or contagious dlsease, are notre-quired to be slaughtered and may be re-leased for rep1oval from the premiSes. I 259.15 ~mergenc11 slaughter; inspec-tion prfor to. In all cases of emergency slaughter. except as provided in § 261.29 of this subchapter, the animals shall be Inspected Immediately before slaughter, whether theretofore inSpected or not. When tne necessity !or emergency slaughter exists, the establishment shall notify the Inspector in charge or his as-sistant so that such inspection may be made. § 259.16 Di.tpontion of condemned antmtJls. Except as otherwise provided in this part, animals marked "U.S. con-demned" shall be killed by the otlldal es-tabllsbment, if not already dead, and shall not be taken into an establishment to be slaughtered or dressed; nor shall they be conveyed into any department of the establishment used for edible prod-ucts; but they shall be disposed of and tanked In the manner .Provided for con-demned carcasses in Part 264 of tbls sub-chapter. The "U. S. condemned" tag shall not be removed from, but shall re-main on, the carcass until it goes into the tank at which time It may be removed by a division employee only. The num-ber of such tag shall be reported to the inspector in charge by the Inspector who aftlxed It, and also by the Inspector who supervised the tanking of the carcass. Any animal condemned on account o~ hog cholera, swine erysipelas, railroad sick-ness, parturient paresis, or anasarca, may be set apart and held for treatment un-der division or other responsible omclal supervision. The "U. S. condemned" tag will• be removed by a d,lvislon employee either when the animal Is released to a responsible omcia.l for treatment, or fol-lowing treatment under division supervi-sion if the animal is found to be free from disease. When an animal under the pro-visions of these regula~lons is to be re· leased for a purpose other than slaughter, the omctal establishment or the owner of the animal shall ftrst obtain permission for the movement of such animal from the local, state. or Federal Uvestock sani-tary omcial having jurisdiction. § 259.17 Brucellosis·reactor go at s. Goats which have reacted to a test for brucellosis shall not be slaughtered ln an omcJal establishment. Po\!lT 260-POST-MORTD( lNSPKCTION Sec. 260.1 Extent and time of poet-mortem ln-spectlcm. 260.2 Organs and parts to be held pending final Inspection of carcasaes. 260.3 CarcBSBes a.nd parts In certaiD ln-sta.nces to be retained. 260.4 IdentUlcatlon of cai'CU888 and partB; tagging. 280.5 Condemn~Mt caroauea and parts to be so marked; tanlr:tng; separation. 260.6 Carcasses and parte passed for cook-ing; marking. 280.7 DI.!Jpoea1 of parts Bbowlng localized lesions; removal o! spermatic cords and plz2:1ee. 260.8 PBSB!ng and marking o! carcasees and parts. 260.9 Anthrax; carcas.aes not to be evlllcer· erated; carce.ssea alree~d to be tanJted l:rnmedtately; hl4ea, hoots, horns, hair, vl&cera and contenta, and rat to be tanked; hanctllng or blood anct sealctlng vat water: ~n-• eral clean-up and disinfection. 260.10 Care~• with skin or bide on; clean-Ing before ev1Bceratlon. ZGO.ll Cleaning of bog carc:BSBea· before ln· ctelng. 260.12 Sternum to be split; abdominal and thoracic v!JIOera to be removed. 260.13 carcaue~~ or parte thereof not to be 1nJlated; tranlllerrlng caul or other rat. 260.14. Handling of brut.sed part.. 260.15 Skin. trom cti.!Je&IM!d swine; removal from establishment.: dlalnfectlon; separate compartments. 260.16 Hyperlmmune ewlne bl!Mt before eD· terlng o11lclal esta.bllahmenta. 260.17 Inspection o1 cattle, calf and llbeep· lunge; hog lungs not to be saved as edible. 280.18 Inspection of mammary glanda. § 280.1 Eztent and ttme Of1JOBt-mor-tem inspection. 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 omcial establishments. Such inspection and examinu,tlon shall be made at t.he time of slaughter. except in cases of emer~rencles provided for in § 261.29 or thls subchapter. § 260.2 Organs and part! to be held pending ftnal inspection ot carcnsse.,. The head, tongue, tail, thymus gland, and all viscera, and alJ 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 untU after post-mortem examination has been completed, in order that they may be Identified tn case the carcass Is condemned, passed for cooking, or held for refrigeration. § 260.3 Carcasses and paru in certain instances to be retained. Each carcass, including all detached parts and organs thereof, In which any lesion or other con-dition 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 division employee at the time of Inspection. The identity of every such retained carcass, detached part, and organ thereof shall be' main-tained until the final inspection has been completed. Retained carcasses shall not be washed or trimmed unless authorized by the Inspector. .§ 260.4 ldent1ftcation ot carcasse& and parts; tagging, Such devices and meth-ods as may be approved by the chief of division may be used for the temporary identification of retained carcasses, parts, or organs. In all cases the tdentiflcation shall be further established bY atllxing "U. S. retained" tags as soon as prac-ticable and before final Inspection. These tags shall not be removed except by a division employee. § 260.5 Condemned carcasses and parts to be so marked; tanking; &epara-tion. Eaeh carcass or part which Is found on final Inspection to be unsound, unhealthful. unwholesome. or otherwise uDfit for human food shall be conspicu-ously marked on the surface tissues thereof by a division employee at the time of inspection "U. s. inspected and condemned". Condemned d e t a c he d parts and organs of such character that they cannot be so marked shall be placed immediately In truck or receptacles which shall be kept plainly marked "U. S. inspected and condemned". in letters not less than 2 Inches high. All condemned carcasses. parts. and organs shall remain in the custody of a dlvisJon employee and shall be tanked as required in the regU-lations In this subchapter at or before the close of the day on which they are con-demned. § 260.6 Carcasses and parts passed tor cooking; marking. Carcasses and parts passed for cooking shall be marked con-spicuously on the surface tissues thereof by a CuvJslon employee at the tlme of in-spection, ··u. S. passed for cooktni"· All s1,1ch carcasses and parts shall l)e GPo-WFA 400-p. a ' , t ·. 0 ' I cooked in accordance With Part 265 of this subchapter, and until so cooked shall remain in the custody of a diviBion em-ployee. § 260.7 Di3posal ot partt showing localized lesions; removal of spermatic cords and ptzzles. (a) In all cases where carcasses showing locaUzed lesions are passed for food or for cooking, the dis· eased parts shall be removed before the "U. S. retained" tag is taken from the carcass, and such parts ~all be con-demned. (b) Spermatic cords shall-be removed from hog carcasses, and plzzles from all carcasses. I 260.8 Pasnng and marking of car-ctUse8 and parts. Carcasses and parts found to be sound, health!ul, wholesome, and fit for human food shall be passed and marked as ·elsewhere provided in this subchapter. § 260.9 Anthra:J:; carcasses not to be evucerated; carcassell affected to be tanked tmmediately; htdes, hoots, hOrns, hair, viscera and contents, and tat to be tanked; handling ot blood and scalding vat water; general clean· up and dtsin-/ectton. <a} Carcasses found before evis-ceration to be aftected with anthrax shall not be eviscerated but shall be retained, condemned, and Immediately tanked or otherwise dtsposed or as provided in Part 264 of this subchapter. Cb> All carcasses and all parts, includ-ing hides, hoofs, horns, halr, viscera and contents, blood and fat. found to be af-fected with anthrax shall be condemned and immediately disposed of as provided in Part 264 of this subchapter, except that the blood may be h&ndled through the usual blood cooking and drying equipment. <c> The part o! an) carcass contami-nated with anthrax-Infected material through contact with soiled Instruments, or otherWise shall be immediately con-demned and disposed of as provided Jn Part 264 of this subchapter. (dl The scalding vat water through which hog carcasses aifected with an-thrax have passed shall be Immediately drained into the sewer and all parts of the scalding vat shall be cleaned and dis-infected as provided in paragraph <e> of this section. <e> <1), That portion·of the slaughter-ing department <bleeding area, scalding vat, gambrelllng bench, floors, walls, posts, platforms. saws, cleavers, knives, hooks, and the like>. as well as em-ployees' boots and aprons contaminated through contact with anthrax-infected material, shall, except as provided in sub-paragraph (2) of this paragraph, be cleaned immediately and disinfected wltb one ot the following disinfectants or other disinfectant approved specitlcally for this purpose by the chief of division: <J> A 5% solution of sodlum hydrox-ide or commercial lye containing at least 94% of sodium hydroxide, The solution should be prepared freshly immediately before use by dissolving 2 \.-2 pounds of sodium hydroXide or lye In 5~ gallons of hot water and should be applied as near scalding hot as possible to be most etrective. '(Owing to the extreme caus-tic nature of sodium hydroxide solution, precautionary measures such as the 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 solu-tion, such as vinegar ,in readiness 1n case any of the sodium 'hydroXide solution should come In contact with any part of the body.) • . UD A solution or sodium hypochlorite containing approXimately. one-half of 1% <5000 parts per million) of available chlorine. The .solution should be fresh· Jy prepared. (IH) When a disinfectant solution has been applied to eqUipment which wm afterwards contact meat, the equipment shall be rinsed with clean water before again being used. <2> In case anthrax Infection is found In the hog slaughtering department. an immediate prelJmlnary disinfection shall extend from the head-dropper's station to the point where the disease is detected and the aJYected carcasses 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 were a part, slaughtering opera· tlons shall cease, and a thorough clean-up and disinfection shall be made, as provided in subparagraph <1> of this paragraph. U the slaughter of the lot has not been completed by the close of the day, the clean-up and dlstnfection shall not be deferred beyond the close or the day on which anthrax was detected. • (31 The first and indispensable pre-cautionary step for persons~ who have handled anthrax material 1s thorough cleansing of the hands and arms with liquid soap and running hot water. It Is Important that this step be taken im-mediately after exposure. before vegeta· ttve anthrax organisms have had time to form spores. In the cleansing, a brush or other appropriate appliance should be used to insure the r~moval of all con-taminating material from under and about the fingernails. This ·process of cleansing is most eftecttve when per-formed in repeated cycles of lathering and rinsing, rather than in spending the same amount of tlme 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 solu-tion 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 precau· tlonary measure, all persons exposed to anthrax Infection should report promptly any suspicious condition <sore or car-buncle> or symptom to a physician, in order that anti·anthrax serum or other treatmen~ may be administered as Indi-cated. § 260.10 carctuses with skin or hide on; cleaning betore evisceration. When a carcass is to be dressed with the skin or bide left on, the skin or hide shall be thoroughly washed and cleaned before any .Incision 1s made for the purpose of removing any part thereof or eviscera-tion, except that where calves are slaugh-tered by the kosher method, the heads shall be removed from the carcasses be-fore wuhing of tbe carcasses. A 260.11 Cleaning of hog carcaues be-fore tnci.ring. All hair, scurf, and dirt, including all hoofs and claws, shall be removed from hog carcasses, and the car-casses thoroughly washed and cleaned before any incision Is made for inspection or evisceration. § 260.12 Sternum to be spli.t; abclom-tnal and thoracic viscera to be removed. • 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. § 260.13 CarcaBSe:J or parts thereof not to be in/fated; transteTTing caul or other tat. Carcasses or parts of car-casses shall not be inflated with air. Transferring the caul or other fat from a fat to a. lean carcass is prohibited. § 260.14 Handling ot bruised parts. When only a portion of a carcass is to be condemned on account of sllght bruises, either the bruised portion shall be re-moved immediately and disposed of In accordance with Part 26' of this sub-chapter. or the carcass shall be promptly placed in a retaining room and kept until • chilled and the bruised portion then re-moved and disposed of as provided above. § 260.15 Skim /rom diseased swine: removal from establi.!hments; disinfec-tion.; separate compartments. The skins from swine condemned for tuberculosis o. any disea&e communicable to man or other animal may be removed from the establishment, except as provided In § 260.9, for tanning or other industrial use; but they shall be removed for these uses only after they have been disin-fected, as follows: Each skin shall be Immersed for not less than five minutes In a 5 percent solution of liquor cresolls compositus, or a 5 percent solution of carbolic acid, or shall be otherwise treated as prescribed by the chief of division. The process of skinning and disinfecting shall be conducted in a specially prepared place approved by the inspector in charge, and under the super-vision of a division employee. § 260.16 Htfperlmmune 3tl1fne bled be/ore entering oJ!lcial eatablishments. Carcasses of hYperlmmune swine which have been given the final bleeding at a· serum plant under supervision of the Bureau of Animal Industry of the De-partment may be transferred to an om-clal establishment for dressing and post mortem tnspectlon in accordance with the provisions ot this part when author-Ized by the chief of the division. The transfer of such careasse.s to.th~ ofllcial establishment shall be made as promptly as possible and their delivery to the scalding vat shall be accomplished with-in one hour frOID the time bleeding is completed. The Identity of the carcasses o1 hyperlmmune swine shall be main-tained in such manner as to positively identify them and to indicate the time of final bleedlnlJ. Procedures tor main-taining this identity shall be such as wtll serve the purposes ol the VIrus-Serum Control Division of the Bureau of Animal Industry and the Meat Inspection Divi-sion, and shall be formUlated by the OPO-WJI'A «oo-p. 9
inspectors in charge of thedivisions in· PART-:I~AI."C:SP'Dl!rCIISZlrCAHCASSDI-r-¥1rr.x-uupuavrvrv•---n:•wn volved. Each day that hyper1Jnmune AND PARTS and parts; general. Ca) The carcasses swine are presented for post mortem ID-sec. 1 or parts of carcasses of all animals spectton an ante mortem report PDA 261.1 Disposal ot diSeased earcll88es 11nd slaughtered at an oft1clal establishment 402-1 <formerly MI 119-B> covering tfarts; general. and found at the time of slaughter or at such swine shall be rendered by the< in-261·2 Tuberculosis; pnnctpleafor gUidance any subsequent inspection to be af!ected th 1 t d f lsb d in pMBing on carcasses affected. 1 h f h .. ,"A d i ltpector at e serum p an an u~n e 261.3 Disposition wben affected with tuber-w t any o t e .......,.,ases or con lt ons the inspector in charge of meat mspec-culosls. named in thls part sball be disposed of tion. 261.4 Bog cbolera; dlsposttlon of hog car·· according to the section pertaining to the § 260 17 Jns"pectfot~ of cattle -calf and euaes on account ot. disease or condition. Owing to the tact sheep l~ngs. hog lungs not to ~ $avec as 261.5 Carcasses of &wlne Injected with hog that 1t is impracticable to formulate . • cholera virus. rules covering every case and to designate edJble. (a) All cattle. calf and sheep 261.6-,Swine erys1pela~<. at just what stage a process beeornes • lungs intended tor food purposes shall be 261.'1 Dla.moncl-akln dl.seaae. ~ h · inspected to determine whether foreign 261.8 ArthrltJ.& and polyarthritts. lOat some or a disease noXious. the deci-matter is present in the air passages. 261.9 cattle careueea aft:ected. with ana-sion as to the disposal of all carcasses. The ma.:ln bronchJ and branches shall be sarea. or generalized edema. parts, or organs not specWcally covered slit by employees of the establishment as 261.10 Actinomycosis and actino'bacll\oal&; in this subchapter shall be left to the in-dlspoaltton ot carcasses and parts. spector in charge, required bY the inspector. and, if ingesta 261.11 AnaplasmosiS. antbrax. bacillary I b) In cases of doubt as to a condi-or ~ther objectionable foreign matter hAs hemoglobinuria. In cattle. bla.cltleg, tion, a disease, or tbe cause of a condl-entcred these passages. the lungs shall be beJ;norrhe.gtc septicemia. 1ctero-. tion or to confirm a diagnosis repre-condemned. hemoturla In &beep. malignant ' . .e • (b) H 1 h 11 t be d epiZootic catarrh p1roplaemosts sentat1ve SJ)ecimens of the _.ected tts-og ungs s a no save as pyemia. aeptlceml~. unlle'aled vaC..: sues properly prepared and packaied edible product. cine lesions; carca.sses eJrected shoUld be sent to one of the Bureau of § 260.18 Inspection ot mammary with, to be condemned. Animal Industry pathological labora-gl4nds. !a) Lactating mammary glandS 261.12 Malignant neoplaatn8; disposition of tories for examination. d dl d 1 d f ttl organs, parts. or ce.rca811es. n. . an sea.se mammary g an s o ca e, 261.13 Epithelioma of the eye !n cattle. § 261.2 ~ uberculosJS; principles jer sheep, swme, and goats shall be removed 26114 carcaa&eS showng <Usease such as guidance in passing on carca.sses at• without opening the mWt ducts or si-· genera.Uzed melanosis, etc .. afrec.t-tected. The following principles are de-nuses. If pus or other objectionable ma-tng the syatem to be condemned. clared for guldance in passing on car-terial is permitted to come in contact 261.15 Abrasions. btu.I.Bes. tumora. absce6Bea. casses aft'ected with tubercUlosis: wttb the carcass. the parts of the carcass pus. etc.; dl1lposttion of carcMSell (a l No meat should be passed for food thus contaminated shall be removed and 261_16 Br~~!u~f:'· if it contains tubercle bacllli, or if there condemned. 261.17 ce.rcasaea 80 Infected that consump-is a reasonable possiblllty that it may <b> Cow. udder& may be saved for tion of the meat may cause food contain tubercle bacilli. or if It 1s 1m-food purposes. provided suitable facilities polsonlng to be condemned. pregnated with toxic substance of tu-tor handling and inspecting them are 281.18 Necro'bactllosls, pyemia, septicemia.; berculosis or associated septic infections. provided. disposition of 911rca.sses. (b) Meat should not be destroyed 1f <c> The tns""""tion of udders from 2Sl.l& caseous lymphadenitis: dl1lposltlon of the lesions are localized and not numer-,..v carcMse& and parts. cows which have been kept for breeding 261.20 Ictel'WI: disposition ot carcasses. ous. if there is no evidence of distribu-purposes only shall consist of examtna-201.21 unne or sexual ocor; dlsposltlon of t1on of tubercle bacilli through the blood t1on by palp~Uon and, when necessary, carcall81l8. • or by other means to the musclts or by incision. The inspection of udders 261.22 Mange or scab; dtsposltton ot car-to parts that may be eaten with the from cows which have been used for ea811aa. tl'.USCles. and if the animal is well dairy purposes shall include slicing in 261.28 Hoga actected with urttearla, tinea nourished and in good condition since . tonsurans, domodex. tolllculOrum hi th J f • sections about two Inches m thickness. or erythema: disposition ot car· In t s case ere s no proo , or even This slicing shall be done by establish-ca811es. reason to suspect. that the tlesh is un-ment employees. The udders in the 261.24 Tapeworm cysts (cysttcereus bovia); wholesome. sliced condition shall be given a careful method& ot inspecting tor: car-(C) Evidences of gen~ltzed tubercu,.-examinatton by division employees. The casaea and parts ot cattle Infected losis are to be sought in such dlstributloh inspector . will designate the udders with: disposition_ ot carcaases and and number of tuberculous lesions as can which are to be sliced. When there is parts; condttlona under wblch re-be explained onlY upon the supposition any doubt as to whether the udder is trtgeratlon permttted; calvea es-of the entrance of tubercle bacilli in con-eepted. I bl b from a cow which has been used for 26u6 Hoga affected with tapeworm cysts sldera e num e.r into the systemic breeding purposes only, then the udder . (cysticercus cellulo&ae); dlsposl-circulation. S!gnifl.cant of such general-shall be sliced and inspected a!> provided tlon. ization is thp presence of numero1.1S uni-for udders from cows used for dairy pur~ 261.26 Disposal ot carcasses. organs, and formly distributed tubercles throughout poses. Each udder shall be properly partS showing evidence ot tnteste.-both lungs, also tubercles in the spleen, Identified with its respective carcass and tlon with parasites not trans-kidneys. bones, joints. a.nd sexual glands; kept separate and apart from other ' mi.BBible to man: slleep carcasse? and 1n the lymph glands connected witll udders until its disposal has been de-affected with tapeworm cysts, these organs and parts or in the splenic h ca.rcaaaea Infested with gl<l bladder . ' · 1 ~ termlned, w en lt may be further han-worms· organs and. parts Infested renal. prescapular, pophtea, and lngui-dled as the cond~tlons warrant. wlth hydatid cyatl; uverB tntest1!d · nal glands, when several of these organs <d> The udders from cows officially with 1luns. and parts are coincidentally aft'ected. designated as "Bang-'s disease reactors" 261.27 Emaciated or enemlc carcasses and <d) LocaUzed tuberculosis is tubercu-or as "mastitis elimination cows" shall those showing slUny tat degenera-losis limited to a single or several parts not be utilized for ed)ble purposes. tton or serious muscular lntUtra-or organs ~f the body without evlde~ce , . tton. of recent mvasion of numerous bacilli (e) Lactating mammary glands of 261.28 Carca&Ses ahowlng advanced preg-into the systemic circulation. swine intended for edible purposes shall nancy, etc.: disposition. . .. be handled and ·inspected in the same 261.29 Slaughter or Injured antmals at § 261.3 D&spos1twn when at!ected wtth . · d d 1 h ) f unusual hours. tuberculosiS. The carcasses of anbnals manner as proVl e n parl\grap <c 0 261.30 carc~U~~~es of young calves. pigs, ktds a.ft'ected with tuberculosis shall be dis-this section tor the udders of cows used and lambs; when con'demned. posed of as follows: for dairy purposes. except that the sliced 261.31 Unborn and stmborn anUnals. " (a>. The entire carcass shall be con-sections shall be about one inch in thick-261.32 Condemnation of animals suffocated demned if any of the following condl-01 ds .th t d b and boga scalded e.ltve. . ness. an a are passe may e ..,61 33 Ll .,. ._.. lth ._ .ft. txons occur: d. t ib t d h b t th . i t • . vera a .. ec"""' w caro .... nos.... d f th lS r u e as sue u eu use n mea uvera designated 88 "telenglecta-(1) When it was observe be ore e food products is 11mited to the prepara· tic", "aawdust", or "spotted"; animal was killed that it was sullering tlon of rendered pork fat. -disposal. with fever. r G'Po-WFA 4M-tl. 10 . ' 0 C2) When there 1s a tubercUlous or other cachexia. <3> When the lesions of tuberculosis are generalized, as shown by their pres· ence not only at the usual seats of pri· mary infection but also in parts of the carcass or in the organs that may be reached by the bacilli of tu~ercUlosis only when they are carried in the sys-temic circulation. Tuberculous lesions In any two of the following-men-tioned organs are to be accepted as evi-dence of generalization when they occur in addition to local tuberculous lesions in the digestive or respiratory . tracts, in-eluding the lymph glands connected therewith: spleen. kidney, uterus, udder. ovary, testicle, adrenal gland,.and brain or spinal cord or their membranes. Numerous tubercles uniformly distrib-uted throughout both lungs also aft'ord evidence of generaliZation. C4> When the lesions of tuberculosis are found 1n the muscles or intermus-cular tissue or bones or joints, or in the body lymph glands as a result·of drain-Ing the muscles, bones, or joints. (5) When the tesions are extensive in one or both body cavities. <6) When the lesions are multiple, acute, .and actively progressive. (Evi-dence 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 of the following conditions: H> When it contains lesions of tuber-culosis. <2> When the lesion is localized but immediately adjacent to the ftesh as in the case of tuberculosis of the parietal pleura or peritoneum. In this case not only the membrane or ·part a.ft'ected but also the adjacent thoracic or abdominal wall ls to be condemned. <3) When it has been contaminated by tuberculous material through contact with the tloor or a soiled knife or other-wise. <4> Heads showing lesions of tuber-culosis shall be condemned, except that when a head is from a carcass passed for food or for cooking and the lesions are slight, or calcitled, 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 tbe diseased tissues have been removed and condemned. <6> An organ shall be condemned when the corresponding lymph gland is tuber-culous. <6> Intestines and mesenteries show-ing lesions of tuberculosis shall be con-demned, except that when the lesions are sl1gbt and confined to the lymph glands and the carcass is passed without re-striction, the intestines may be passed for use as casings and the fat passed for rendering after the corresponding lymph glands have been removed and con-demned: Provided, That the fa.t and intestines have not been contaminated with tuberculous material. (c) Carcasses shoWing lesions of tuber-culosis should be passed for food when the lesions are slight. localized, and cal-cltled or encapsulated, or are limited to ·a single or several parts or organs of the body <except as noted in paragraph <a> of thJs section l • and there is no evidence of recent Invasion of ~ubercle bacilli into . the systemic circulation. Under thJs paragraph carcasses showlng such le-sions as the following examples may be passed, after the parts containing the le-sions are removed and condemned 1n ac-cordance with paragraph <b> of this sec-tion: < 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 tbe cervical, hepatic, and mesenteric glands. <2> In the cervical lymph glands a.nd one group of visceral lymph glands and one organ in a single body cavity, such as the cervical and bronchia.! 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 medi-astinal glands and the lungs, or the he-patic and mesenteric glands and the liver. <41 In two groups of visceral lymph glands in the thoracic cavity and one group in the abdominal cavity, or ln one group of visceral lymph glands 1n the thoracic cavity and two groups In the abdominal cavity, such as the bronchial, mediastinal. and hepatic glands, or the bronchial, hepatic, and mesenteric 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 tbis class of carcasses, which will be chiefly those of bogs, the lesions of the liver are considered to be primary, as the disease Is practically always of alimentary origin. • <d) Carcasses wblch reveal lesions more severe or more numerous than thos described for carcasses to be passed (par!. agraph (C) of this section>. but not so severe nor so numerous as the lesions de-scribed 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 Part 265 ol this . subchapter. it the distribution of tbe lesions Is such that all parts containing tuberculous lesions can be removed. § 261.4 Hog cholera; di-sposition ol hog carcasses on accou1tt ot. (a) The carcasses of an hogs affected with acute bog cholera shall bE: condemned. (b) Inconclusive but suspicious symp-toms of hog cholera observed during the ante mortem inspection shall be duly considered in connection with post mor· tem findings and when the carcass of such a "suspect•· shows lesions In the kid-neys and the lymph glands which re-semble lesions of bog cholera, they shall be regarded as those of hog cholera and the carcass shall be condemned. <c) Inasmuch' as lesions resembling lesions of bog cholera occur In the kid-neys and Jymph glands ot hogs not af-fected with hog cholera, carcasses of bogs In the kidneys or lymph glands of whlcb appear any lesions resembling les· ions of hog cholera shall be carefully further inspected for corroborative les-ions. If on such further inspection the carcass shows such lesions in'tbe kidneys or in the Jym.pb glands or in both, accom-panied by characteristic lesions in sotne organ or tissue, then all lesions shall be regarded as those of hog cholera and the carcass shall be condemned. § 261.5 Carcasses of swine infected with hog cholera virus. (a.) Carcasses of swine, other tban hyperimmune swine, if presented for inspection after 28 days following injection with bog cholera vi~ shall be given post-mortem inspection In conformity with this part without refer-t-nce to the lnJe<:ted Virus. <b> Carcasses of hyperimmune swine If presented for inspection after 10 days following hypertmmunlza.tion shall be given post-mortem inspection in con· formity with this part without reference to the inJected virus. § 261.6 Swine erysipelas. Carcasses affected with swine erysipelas whJch Is acute or generalized. or which show sys. temic rJlange, shall be condemned. § 281.7 Diamond-skin df.sea.~e. Car:. casses of hogs atYected with diamond-skin disease when loeaUzed and not as-sociated with systemic change may b.e passed for food after removal and con-demnation of the affected parts, provided such carcasses are otherwise in good con-dition. § 261.8 Arihritf.s and polyarthritis. Ca> Carcasses affected with arthritis or polYarthritis when localized and not asso~ elated witb systemic change may be PA.ssed for food after removal and con-demnation of all a.ft'ected parts, provided the carcasses are otherwise in good con-dition. Aft'ected joints with correspond-ing Jy.mph glands shall be removed and condemned. In order to avoid conta.m.l-nation of the meat which Is passed a joint capsule s!lall not be opened until after the affected joint is removed. <b> Carcasses aft'ected with arthritis or polyarthritis characterized by the pres· ence of periarticular abscesses which may or may not be connected with similar suppurative foci within the epiphyses of the bones shall be condemned in cases manifesting suppurative le&lons in more than one joint. Otherwise, the condem-nations shall be restricted to the a.ft'ected parts if such carcasses are otherwise in good condition. § 261.9 Cattle carcasses atTected with anasarca or generalized eclema. <a> Car-casses of cattle found on post-mortem lnspectlon to be a.ft'ected with anasarca in advanced stages and characterized by an extensive or well-marked generalized edema shall be condemned. <b> Carcasses of cattle, including their detached parts and organs, tound 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 con-demnation of the affected tissues, pro-vided the lesion is localiZed. f 281.10 Actinom11costs and a.cUno-bacillosis; dtsposttton of carcas$e8 ana
parts. (a) The definition of general-ization as outlined for tuberculosis in § 261.3 <a> shall apply for actinomycosis 'and actinobacillosiS, and carcasses of animals so affected shall be condemned. 1 b 1 Carcasses of animals in a well-nourished condition showing uncompli-cated localized lesions of actinomycosis or a.ctinobac11losi.JI may be passed after the infected organs or parts have been removed and condemned, except as pro-vided in paragraphs (C) and (d) of this section. (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, fistu-lous tracts, or lymph gland involvement. tone tongue. if free from disease. may be' passed, or, when the disease is slight and contlned to the lymph glands, the head, including the tongue, may be passed after the affected glands have been removed and condemqed. (d) When the disease Is slight and con1!ned to the tongue, with or without involvement of the corresponding lymph glands. the head may be passed after re-moval and condemnation of the tongue and corresponding lymph glands. 1 261.11 Anaplasmosis, anthru. bacU-larfl hemoglobinuria tn cattle, blackleg, hemorrhagic septicemia, icterohematuria in t'/a.eep. malignant epizoottc catarrh, piroplasmosit, pyemia. septtcemia. un-healed vacctne lesions; carcasse& affected with, to be condemned. carcasses of animals affected with or showing lesions of any of the following-named diseases or conditions shall be condemned: (a) Anaplasmosla. (b) Anthrax. (c) Bactllary hemoglobinuria In cattle. (d) Blaeltleg. (e) Hemorrhagic septicemia. (f) Icterobematurla In abeep. (g) Malignant eplzootlc catarrh. (h) P1roplasmost.&. Cll Pyemia. (J) Septfcemla. (II:) Unhealed vaccine lealona (vaccinia). t 261.12 Malignant neoplasms; dispo-sition of organs, parts, or carcasses. Any individual organ or part of a carcass affected with a malignant neoplasm shaU be condemned. In case the malignant neoplasm Involves any internal organ to a marked extent, or affects the muscles, skeleton, or body lymph glands, even pri-marUy, the carcass shall be condemned, except as provided in ~ 2,!Jl.l3. In case of metast.asls to any other organ or part of a carcass, or if metastasis has not oc-curred but there are present secondary changes in the muscles Cserous lnflltra-~lon, ftaboiness. or the like), .the carcass shall be condemned. Carcasses of cat-tle affected with epithelioma of the eye shall be disposed of according to 1261.13. I 261.13 Epithelioma of the e11e of cat-tle. (a) Carcasses of animals affected with epithelioma of the eye, of the or-bital region, and/or of the corresponding parotid lymph gland shall be condemned in their entirety it one o! the following three conditionS exists: (1) The affection has involved the os-seo'QS structure, of the head with exten-alve infection. suppuration, and necrosis; <2> There is metastasis from the eye, the orbital region, and/or the corre-sponding parotid lymph gland to other lymph glands, Internal organs, muscles, skeleton, or other structures. regardless of th~ extent or the primary tumor; or <3> The affection. regardless of extent, is associated wlth cachexia or evidence of absorption or secondary changes. <b> Carcasses of animals affected with epithelioma of the eye, of the orbital re-gion, and/or of the corresponding paro-tid lymph gland to a lesser extent than in paragraph (a) of this section may be passed for food after removal and con-demnation of the head, including the tongue, provided the carcass is otherwise in good condition. § 261.14 Carctuses shoWtng disease such as gerteTaliud melanosis, etc., a/-tecttng the svstem to be condemned. Carcasses of animals showing any disease such as generalized melanosis, leukemia, pseudo-leukemia, lymphoma, and the like, which affects the system of the ani-mal, shall be condemned. § 261.15 Abrasions, brutses, tumOTs, abscesses, pus, etc.; ·ctisposttion of caT-casses and parts. All slight, well-lim-ited abrasions on the tongue and inner surface of the Ups 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 & carcass which is badly bruised or which is affected by a tumor, an abscess, or a suppurating sore. shall be condemned; and when the le-sions are oil such character or extent as to a.1fect the whole carcass, the whole carcass shatl be condemned. Parts of carcasses which are contaminated by pus shall be condemned. § 261.16 BTucellosls. Carcasses af-fected with localized lesions of brucel-losis may be passed for food after the affected parts are removed and con-demned. § 261.17 Carcasses so inJected that consumption of the meat may cause food poisoning to be condemned. ~a> All carcasses of animals so infected that consumption of the products thereof may give rise to food poisoning shall be con-demned. This includes all carcasses showing signs of : (1) Acute 1nftammation of the lungs, pleura, pericardium, peritoneum, or meninges. (2) Septicemia or pyemia, whether puerperal, traumatic, or without any evi-dent cause. <3> Gangrenous or severe hemorrhagic enteritis or gastritis. <4) Acute diffuse metritis or mam-mitis. • 15) Phlebitis of the umbiUcal veins. <6> Septic or purulent traumatic peri-carditis. <7) Any acute lnftammation. abscess, or suppurating sore, if associated with acute nephritis. fatty and d~generated liver, swollen soft spleen, marked pulmo-nary hyperemia, general swelling of lymph glands, diffuse redness of the skin, cachexia, icteric discoloration of the car-cass, or the lUte, either singly or In com-bination. Cb) Implements contaminated by con-tact with carcasses affected with any of the diseased conditions mentioned in this &ectlon shall be thoroughly cleaned and disinfected as prescribed elsewhere In this sub-chapter. 'The equipment used in the dressing of such carcasses. suoh as viscera trucks, inspection tables, and the like, shall be disinfected with hot water having a minimum temperature of 180" .P'. Carcasses or parts of carcasses con-taminated by contact with such diseased carcasses shall be condemned unless all contaminated tissues are removed within two hours~ § 261.18 Necrobacillosis, p1/emia, se<'-tlcemta; disposition of carc.:tuses. Prom the standpoint of meat inspection, necro.-b~clllosis may be regarded as a local a1!ection at the beginning, and carcasses in which the lesions are so localized may be passed for rood if 1n a good state of nutrition, after removing and condemn-Ing those portions affected with necro-tic lesions. On the other hand, when emaciation, cloudy swelling of the gland-ular organs, or ehlargement and discol-oration of the lymph glands are associ-ated with the affection, It is evident that the disease has progressed beyond tlle condition of localization to a state of toxemia, and the entire carcass should. therefore be condemned as both lnnu-trltlous and noxious. Pyemia or septi-cemia may intervene as a compllcatlon of the local "lecrosis, and when present the carcass shall be condemned In ac-cordance with § 261.17. § 261.19 Caseous lymphadenitis; dis-position of carcasses and parts. Ca.) A thin carcass showing well-marked lesiona In the viscera and the skeletal lymph glands, or such a carcass showing ex-tensive lesions in any part shall be con-demned. (b) A thin carcass showing well-marked lesJons 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. Cc > A thin carcass showing only slight lesions in the skeletal lymph glands and In the viscera may be passed without re-striction. (d) A well-nourished carcass showing welJ-marked lesions In the viscera and with only slight lesions elsewhere or showing well-marked lesions con11ned to the skeletal lymph glands wlth only slight lesJons elsewhere m.ay be passed without restriction. Ce> A wen-nourished carcass showing well-marked lesions in the viscera and the skeletal lymph giands may be passed for cooking; but where the lesions In a well-nourished carcass are both numer-ous and extensive, it shall be condemned. <t> AU .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 anemlc.or emaci-ated. I 261.20 Icterus; dispoaition of car-castes. Carcasses showing any deil'ee of Icterus with a parenchymatous degener-ation of organs, the result of infection or intoxication, and those which show an intense yellow or greenish-yellow discol-GPo-WFA 40()-p. lll oration without evidence of infection or Intoxication, shall be condemned. car-casses affected with 1cter1c-Uke discolor-ation, the result of conditions other than those before stated In this section, but which lose such discoloration on chilling, ahaU be passed for food, whUe those wbtch do not so lose such discoloration may be passed for cooktna. No carcass retained under this section may be passed for food unless the flna.l Inspection thereof Is completed under natural Ught. Carcasses passed for cooking un~ der this section shall not be processed other than by rendering, § 261.21 Urine or sexual odor; dtspo-Sitf{)n of carcas8es. Carcasses which give o1r the odor or urine or a sexual odor · shall be condemned. When the ftnal In-spection of such carcasses is deferred untU they have been chllled, the disposal shall be_ determined by the heating test. f 261.22 Mange or scab; dispooitton of carcasses. Carcasses of animals affected with mange or scab tn advanced stages, showing cachexia or extensive l.nJlamma-tlon of the flesh, shall be condemned. When the disease is slight, the carcass may be passed after removal of the af. fected portion. I 261.23 Hogs af/ected with urticarta, tfn.ea tonmrans, demotlez Jolliculorum or e111thema; disposition of carcasses. Car-casses of hogs affected with urticaria <nettle rash) , tinea tonsurans. demodex fol11culorum, or erythema may be passed after detaching and condemning the a1!ected skin, 1f the carcass Is otherwise flt for food. § 261.24 Tapeworm cysts <cysttcercus bovis> ; method$ of Inspecting tor; car-ca.tses and paTt& of cattle infested wtth; dtspositton of caTcasses and f'(lrts; con-ditions under which reJrigeratton per-mitted.; calvu acepted-<a> Head. Prior to inspection the tongue shall be de-tached suftlclently 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 thein in such manner as to split the muscles in a plane parallel with the lower Jawbone. The masseter muscles also shall be Incised, splitting the entlre •external layer between the outer and In-termediate fasciae. (b) Heart. The preparation and in-spection of hearts shall conform to one of the following methods: (1) The surface or the heart shall be examined, and a longitudinal incision made extendlng from base to apex through the wall o! the left ventricle and the Interventricular septum, after whlch the cut surfaces and the inner surfaces .of the ventricles sball 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 severing its at-tachments and cutting throUgh the in-terventricular septum and such other tissues as w1U permit him to evert the organ completely. The Inspector shall then examine the interior surfaces and make not more than four deep, lencth-wtse incisions into the mu.scles of the septum and left vent~cular wan, UDleas 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 neces-sary to maintain the identity or hearts. the establishment shall provide consec-utively numbered tags and appropri-ately mark the carcasses and hearts. (c) Final tnspectton O/ retained car-casses. The external and internal mus-cles of mastication, the heart, and the muscular portion of the diaphragm, in~ eluding its pillars, should be carefully and thoroughly sliced to insure the find-ing of an cysts. Prior to the inspection of the diaphragm its peritoneum shall.be removed. The tongue shall be carefully inspected by palpation, and if the pres-ence of cysts in the muscles or the organ is suspected, the tongue shall be thor-oughly sltced and all parts closely exam-Ined for cysts. In addition to the fore-going, the exposed muscl~s and cut mus-cular surfaces of the· split ca.rea.ss shall be examined. Unnecessary mutilati9n of carcasses which may be passed shall be ' avoided. (dl Carcasses of cattle (including the viscera> Infested wlth tapeworm cysts known as cysticercus bovis shall be con-demned If the Infestation is excessive or if the meat is watery or discolored. car-casses shall be considered excessively In-fested 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. Ce> A carcass in which infestation with cystlcerous bovls Is limited to one dead and degenerated cyst me,y be passed for food after removal and condemnation of the cyst. (f) Carcasses of cattle showing a slight or moderate infestation other than that indicated In paragraph <e> of thls section but not so extensive as indicated In .paragraph <d> bf this section, as de-termined by a careful examination of the heart, muscles of masttc;ation, diaphragm and its pillars. tongue, and of portions of the carcass rendered visible by the process of dressing, may be passed for foo~ after removal and condemnation of the cysts, with the surrounding tissues: Provided, That the carcasses and parts, appropriately identified by retained tags, are held in cold storage at a tem-perature not higher than 15" F. con-tinuously for a period of not less than 10 days: And provided further, That the boned meat from such carcasses when in boxes, tierces, or like containers, appro-priately ldentlfted by retained tags, is held at a temperature of not higher than 15° P. continuously for a period of not less than 20 days. As an alternative to retention 1n cold storage as herein pro-vided, such oarca.sses and parts may be heated throughout to a temperature of at least aoo P. (g) Pats of carcasses passed for food or for refriserauon under the provisions ot paragraph (f) of this section may be J)8Ssed for fOOd provided they are melted at a temperature of not less than 140" P. The edible viscera, ex-cept the lungs and heart, of carcasses passed for food or for refrigeration under the proVisions or paragraph (f) ot this section may be passed for food without refrigeration or heating, pro-\'ided tney are found to be free from Infestation upon final inSpection. The intestines, weasands, and bladders from beef carcasses, affected with cysticer-cus bovis, which have been passed for food or for refrigeration may be used for casings after they have been sub-Jected to the u.sual methods of prepa-ration and may be passed for such pur-pose upon completion of the final inspection. (b) The inspection for cysticercus bovis may be omitted fn the case of calves .under 6 weeks old. The routine inspection of calves 9ver 6 wee~s old for cysticercus bovis may be limited to a careful examination of the surface of the heart and such other surfaces as are rendered visible by the process of dressing. § 281.25 Hogs affected wtth tapeworm CJISts (cysticercus ceUulos11e > ; disposi-tion. Carcasses of hogs anected with tapewonn cysts <cysticercus eellulosae> may ·be passed for cooking, but 1f the Infestation is excessive the carcass shall be condemned. I 281.26 Disposal of carcasses, organs, and parts showing evidence·ot infestCJtion with parasites not trammurible to mon; sheep carcasses affected with t41)eworm cu~ts; carcasses inJected wtth gid bladder worms; organs and parts infested wtth hydatid cysts; livers infested w1th fluker. <a> In the disposal of carcasses, edible organs, and parts of carcasses showing evidence of Infestation with parasites not transmissible to man, the following gen· eral rules shall govern: If the lesions are localized in such manner and are of such character that the parasites and the le-sions caused by them may be radicallY ' removed, the nonaffected portion of the carcass, organ, or part of the carcass may be passed for food after the removal and condemnation of the a1!ected portions. If an organ or a 'Part of a carcass shows nwnerous lesions caused by parasites, or If the character of the infestation is such that complete extirpation of the paraaftes and lesions is dJftlcult and uncertainly accomplished, or U the parasitic infeata-tlon or hwaslon renders the or~ran or part in any way unftt for food, the affected or~ gan or part shall be condemned. If para-sites are found to be distributed In a car-cass in such a manner or to be of such a character that their removal and the re-moval of the lesions caused by them Ls impracticable, no part of the care&B8 shall be passed for food. If the inteata-tlon Is excessive the carcass .shall be con-demned. U the infestation 1s moderate the carcass may be passed for cooking, but In case such carcass is not cooked as r~uired by Part 265 of this subchapter It shall be condemned. · <b> In the case or sheep carcasses affected with tapeworm cysts located in the muscles (cysticercus ovis, so-called sheep measles, not transmlsaible to man), the carcass may be pa.ased after the re-moval and condemnation of the affeete<l portions: Provided, however, Tbatlfupon tbe 1bu.1 inspection of sheep carcasses retained on account of measles the total number of cysts found embedded In muscle or in immediate telation wtth muscular tissue,.tnelucUnt tbe heart, ez-OPO-WFA ~. 18
II li 1': eeeds five, thla shall be taken to indicate that the cysts are so generally distribu-ted and so numerous tbat their removal would be impracticable, and the entire carcass shall be condemned or passed for cooking, according to the degree' of infestation. If not to exceed ftve cysts are found upon final 1n.spectton, the car-cass may be passed after the removal and condemnation of the ,affected por-tions. Cc> Carcasses of animals found in-fested with gld bladder worms <coenurus cerebralls, multiceps multiceps) may be • passed after condemnation of the af-fected organ (brain or spinal corcl>. (d) Organs or parts of carcasses in-fested with hYdatid cysts cechinococ-c:us> shall be condemned. <e> Livers infested with fiukes or fringed tapeworms shall be condemned. § 261.27 Emaciated or ane·mic car-casses and those showing sltmtl Jdt de-generation or serous muscular infiltra-tion. Carcasses of animals too emaci-ated or anemic to produce wholesome meat, and carcesses which show a slimy degeneration of the fat or a serous in-filtration of the muscles, shall be con-demned. Mere leanness should not .be classed as emaciation. § 261.28 Carca.sses showing advanced pregnancv, etc.; disposition. Carcasses of animals in advanced stages of preg-nancy (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 Part 265 of this subchapter; otherwise, they shall be con-demned. § 261.29 Slaughter of iniured antmals at unusual hours. When it is necessary . for humane reasons to slaughter an in-jured animal at night or on Sunday or a holtday 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 at-tachments. If all parts are not so kept for inspection. the carcass shall be con-demned. If on inspection of a carcass slaughtered In the absence of an inspec-tor any lesion or condition is found indi-cating that the animal was sick or diseased, or 1f there is Jacking evidence of the condition which rendered emergency slaughter necessary, the carcass shall be condemned. § 281.30 Carca.sses ol JIOUng calves pigs, kids, and lambs; when condemned Carcasses of young calves, pigs, kids. ana lambs are unwholesome and shall be condemned if <a• the meat bas the ap-pearance of being water-soaked. is loose, ftabby, tears easily, and can be per-forated with the fingers; or Cb> its color ts grayish red; or <cl good muscular deveiopment as a whole is lacking, espe-cially noticeable on the upper shank of the leg, where small amounts of serous lnftltrates or small edematous patches are sometimes present between the muscles: or <d> the tissue which later develops as the fat capsule of the kid-neys is edematous, dirty yellow, or gray-ish-red, tough, and intermiXed with is-lands of fat. § 261.31 Unborn and stillborn ant-mals. All unborn and stillborn animals shall be condemned and no hide or skin thereof shall be removed from the car-cass within a room In which edible products are handled. • § 261.32 Condemnation of animals sutJocated and hogs scalded alive. All animals which have· been sutrocated tn any way and hogs whlcb have entered the scalding vat alive shall be con-demned. § 261.33 Livers atJected wfth caroteno· sis; livers designated as "telangfectattc", "sawdust", or "$1Jotted"; disposal. <a> Ltvers aaected with carotenosis shall be condemned. <b> Cattle livers· and calf livers show-Ing the conditions sometimes deslg· nate\1 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. C3 1 Wh-en 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 or-gan the conditions are slight the re-mainder shall be passed without restric-tion and the other portion shall be cooked. (5) When apy or all of the conditions are extensive and involve less than one-half of the organ: while in the remainder of the organ the conditions are slight. the remainder shall be passed without restriction and the other portion shall be condemned. ' <61 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 condi-tions are more severe than slight yet less severe than extensive. all of the re-mainder shall be cooked and the exten~ slveJy involved portion shall be con-demned. <7> The division of an organ into but 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 nec-essary for inspection. <c> Livers and parts of livers which are required to be cooked shall be held and cooked in the establlshment where produced. They shall be cooked suftl-ciently to impart a cooked appearance throughout the 11ver. After cooking, the liver may be released for any purpose. PART 262-CARCASSES OF ANIMALS SLAUGH• TEIIED WI'tHQUT Aln'B-MOI\1'Dt JNSPJIC-1'ION § 262.1 carca.sses ol animals lla.U{Ih-tered wtthout ante-mortem inspecUcm. No carcass of an animal slaugbtere4 tn the United States, which • has not had ante-mortem Inspection by a division employee shall be brought Into an otnclal establishment, except that carcasses of cattle. sheep, swine, and goats. slaugh-tered by a Carmer on the farm. to which the bead and all viscera other than the stomach, bladder, and intestines, are held by the natural attachments, may be received for ·inspection at official estab-lishments where there is a veterina.ry Inspector, upon the conditions prescribed in this section. After receipt in an om-cial establishment, every such carcass shall be inspected and handled in the same manner as provided in this sub-t:hapter for carcasses of animals which nre given ante-mortem inspection. PART 263-TANK RooMS AND TANKS Sec. 268.1 Tankll, rooms, and equipment Ulle<i tor Inedible products to be separate and apart trom thoee used tor edt· ble products. 268.2 Suppre481on ot odors 1n preparing In· edible product. 283.8 Carcaaaes of animals condemned on · ante-mortem inspection not to pass through compartments tor edible products. 263.4 Dead anlmal carcasses. 283.6 Inedible tats from outside ot eetab· ll.&bments. § 263.1 Tanks, rooms, and equipment used tor inedible products to be separate and apart trom those used tor edible products. All tanks and equipment used for rendering, preparing or storing in-edible products shall be in rooms or com-partments separate from those used for rendering, preparing or storing edible products. There shall be no connection between .rooms or compartments contain-ing inedible products and those contain-ing edible products. except that there may be one connecting doorway between the slaughtering or viscera separating de· partment and the tank charging room of the inedible products rendering depart-ment. Pipes and chutes installed In ac-cordance with the requirements of the chief of division may be used to convey inedible and condemned material from edible product departments to inedible product departments. § 263.2 Suppression ol odors in prepar-ing inedible product. Tanks, fertilizer driers, and other equipment used in the preparation of inedible prOduct shall be pr()perly equipped with condensers and other appliances which wm acceptably suppress odors incident to such prepara-tion. · § 263.3 Carca.sses of animals con-demned on ante-mortem inspection not to pass throttgh compartments tor edtble products. 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. § 283.4 . Dead animal caroosses. (a) With the exception of dead animals which bav.e died en route and are re-ceived with animals for slaughter at an I I ~ I eatablishment. no dead animal may be brought' on the premises of an establish-ment unless advance permission therefor Is obtained from the chief of division. (},)) Under no circumstances shall the carcass of any animal which has died otherwise than by slaughter be brought Into any room or compartment in which any product is prepared. handled or stored. § 263.5 Inedible tats from outside ol establishments. Inedible fats from out· ~side the premises of an official estab-lishment shall not be rQieMed except into the tank room provided for inedible products, and then only when their re-ceipt Into the tank room produces no insanitary condition on the premises, nor shall such fats be received In such volume as interferes with prompt dis-posal of inedible or condemned ma-terial produced at the establishment. When received, they shall not enter any room or compartment used for edible products. PART 264--TANKING AND DENATURIMG CON-DEMNED CARCASSES AND PARTS Sec. 264.1 -Condemned carcasses and proouct; dtaposlng of. by tanking; sealing of tanks; denaturing of product. 284.2 Inedible rendered fats, In whole or In part from condemned product; <le· naturlng; mineral oil for dE!natur. tng, specl.tl.catlona tor, samples, etc. 1164.3 Inedible rendered tats trom product other than condemned, 284.4 DISposition of condemned meat or product at otftclal eatabllebmenta bavlng no tanking taclllties. 284.6 Specimens tor educational purposes; penntts tor, required. 204.6 Livers condemned becatl5e of parasitic Infestation and tor otber causes; conditions under which may be dis· posed of as ftsh feed. § 264.1 Condemn.ed caroosses and product; disposing ol. bu tanking; seal-ingot tanks,· denaturing ot product. (a) Condemned carcasses and products at oftlcial establishments having facilities for tauklng shall be disposed of by tank-ing as follows: The lower opening of the tank shall first be sealed securely by a divls!.on employee, except when perma-nently connected with a blow line. then .the condemned carcasses and products sball be placed in the tank in hts pres-ence. after which the upper opening shall also be sealed securely by such em-ployee, who shall then see that the con-tents of the tank are subjected to suftl-cient heating for sufficient time to de. stroy effeciually the contents for food purposes. (b) The seals of tanks shall be broken only by a diVision employee after the contents of the tanks have been tre11ted as provided in paragraph <a) of this sec-tion. The rendered fat derived from con-demned material shall be held until a division employee shall have bad an op-portunity to determine whether it con-forms with the requirements of this section. Samples shall be taken by dl-vtslon employees as often as is necessary to determine whether the rendered fat is effectually denatured. § 264.2 Inedible remlered tats, in whole or In part from condemned \ product; denaturing; mineral ofl tor de-When such carcass or product 1s not 1n-naturing, specfftcatton&tor, samples. etc. cinerated it shall be slashed freely with ca> Rendered fat derived in whole or a knife, before the denaturing agent is In part from condemned product shall applied. be ~o denatured, either with low grade <b> Carcasses and products condemned o1l'al or approved mineral on, as to de-on account of anthrax. and the mate~ stroy It effectually for food purposes. rials identified in § 260.9 of this subchap-When low grade off~lis used to denature ter which are derived therefrom at es-rendered fat derived wholly or in part tabJishments whtch are not equipped from condemned product the rendered witb tanking fac1Uties shall be disposed fat shall be at least as dark in color as of by <1) complete incineration. or <2> the division color guide. When mineral by thorough denaturing with a pre-oil is used to denature rendered fat de-scribed denaturant, and then disposed of rived wholly or in Part from condemned in accordance with the requirements of product disposed of by rendering In a the particular state or municipal author-steam tank, there shall be added to the itles, who shall be notified immediately contents of the tank before closing and by the inspector in charge, s~allng a quantity of approved mineral § 264.5 Specimens tor educational 011 sufficient to make not less than one purposes: permits lor, required. <a> part In each 200 parts of t~e estimat~ Specimens of diseased, condemned, and yield of rendered fat. When mineral 011 inedible materials, including pig or Jamb Is used to de~ature rendered fat derived embryos and specimens of animal para-wholly or m part from condem~ed sites. may be released for educational product disposed of by dry rendering, purposes by the Inspector in charge· Pro-there shall be added to the contents of · d Th h · · · the dry renderer just before drawing off vide • at t e par~y desmng !iuct;J speci-. mens makes a wr1tten appllcat1on for a quantity of approved mineral 011 s~-same stating the use to be made of them cient to make not less than one part m . h. . . . · each 200 parts of the estimated yield of If t e ap~bcatlon IS satisfactory to the rendered fat; or a quantity of approved inspector m charge, he shalllssue ape~. mineral oil su.fftcient to make not less mit authorizing the removal o! the specl-than one part in each 200 parts of fat mens. Such permits should be numbered shall be added to and thoroughly mixed and issued for not ~eyond the then cur-with the rendered fat while melted. In rent calendar year· And provided llfr-the latter case the rendered fat shall be ther, '"That the applicant arranges w1th held under division supervision until and r~ceives permission from the otnclal denaturing has been completed. establishment to obtain the spe~imens. (bl The mineral o11 used for denatur-{b) The coHection at~d handling of the ing shall have a boiling point not lower specimens referred to m paragraph (a) than 205 degree c. C401 degrees F.>. a of this section shall be at such ti!pe and. flash point Copen cup> not lower than place a.nd in such .a manner as not to in-75 degree c. U67 degrees F.>, a speci.ftc tertere with the mspect~on or to cause gravity not lower than 0.819 <42 degrees any obJecttonable condftton. B. 1. and must bf! easily recognizable by § 264.6 Livers condem1ted because oJ taste when present in fat in the propor-parasitic tntestatfon and tor other cau.se1; tion of one part of oll to 1,000 parts conditions under which may be diSposed of fat. of a.s fish t~ed. <a 1 Livers condemned on Cc) Four ounce samples shall be col-account of fiuke infestation may be for-lected from all deliveries of mineral de-warded as fish feed provided the livers naturing oil to oftlcial establishments are first freely slashed and denatured by and submitted to the district meat dipping in a hot solution containing one inspection laboratories to determine con-part of FD & C Green #3 or Methyl Violet formity with the requirements. Inspec--In 5,000 parts of water, followed by wash-tors wlU not permit the use of any ing in fresh water until the washings are denaturing oll until approved by the no longer colored. or in Ueu of the dye laboratory. solution, dry, finely powdered charcoal . may be applied, and· then frozen at a § 264.3 Inedtble rendered tats /rom temperature not higher than 10• F. for product ot~er than c~ndemned. Ren-not less than 48 hours; or provided the dered inedible fat derived wholly from livers are thoroughly cooked and then product . other than condemned will not slashed and denatured as indicated be required to be denatured . unless it above. It is essential that the livers be possesses the physical charact~rlstics of sutllciently denatured through discolora-eolor. odor, and t~te ~fan edlble prod-tion by the dye or charcoal to preclude uct. Rendered medtble fat deriv~d their use as human food. Freezing may wholly from product other than c~>n-be accomplished in the regular freezer in demned ~Jl!ch possesses the physical a properly separated compartment or re-<!haracterlstlcs.of an edible product shall ceptacle held under division lock. be so ~h~nged m character as to etrectu-Cb) Livers condemned on account of ally dtstm~Ulsh it from f;(lible product, hydatids or fringed tapeworms may not denatured m accordance.wlth § 284.2, or be forwarded as fish feed unless thor-de~atured as prescribed by the chief of oughly cooked, slashed, and denatured dlvtSion. as indicated in paragraph <a l of this § 264.4 Di.!position of condemned meat section. or product at o.f}lcial establishments hav-(C) Livers condemned on account of ing no tanking facilities. (a) Any car-parasites other than fiukes, hydatids, or cass or product condemned at an oftlclal fringed tapeworms may be forwarded as establishment which bas no facilities for ftsh feed without refrigeration or cooking tanking shall be denatured with crude after slashing and denaturing as indi-carbolic acid or other prescribed agent, cated in paragraph <a> of this section. or be destroyed by incineration, under <d> Livers condemned for telan-tbe supervision of a diviSion. employee, gjectas1s, angioma, "sawdust'' condition, ' GPO-WI' A .oo-p. lG
cirrhosis, or other nonmalignant change, benign abscesses, or contamination, when these conditions are not associated with infectious disease in the carcasses, may be forwarded as flsh feed without refrigeration or cooking: Provided, All tissue affected with abscesses is removed and destroyed within the establishment: And provided further, That allltvers are slashed and denatured as indicated in paragraph Ca> of this section. Cel Livers specified in the foregoinB paragraphs shall be placed in containers plainly marked "fish feed-inedible", and when shipped in interstate com-merce shall be certified as required by § 275.14 of thiS subchapter. PART 26~RENDERING CARCASSES AND PARTS INTO LARD, RENDERED POIIK FAT AND TALLOW, AND OTHER COOKING Sec. ::166.1 Carcasses and paru passed tor cooking; rendering Into lard, rsnaered pork tat, or tallow. 266.2 Carcasses and parts passed for cooking not rendered Into lard, rendered pork !at or tallow; ut1Uzatlon of, !or tood purposes after cooking. 265.3 Disposal ot product passed tor cooltlng I! not handled according to this part. § 265.1 Carcasses and parts passed tor cooking; rendering into lard, rendered pork /at. or tallow: <a> Carcasses and parts passed for cooking may be ren-dered into lard, rendered pork fat, or tallow, provided such rendering ls done in the following manner: (1 l When closed rendering equipment 1.s used, the lower opening, except when permanently connected with a blow line, shall first be sealed securely by a division employee, 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 employee. 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 suffi-cient to render them et!ectually into lard, rendered pork fat, or tallow, pro-vided all parts of the product are heated to a temperature not lower than 170° 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 a division employee. Such rendering shall be done during regular hours of work and in compliance with the re-quirements as to temperature and time specified in subparagraph <l> of this paragraph. § 265.2 Carca&ses and parts passed /or cooking not rendered into lard, rendered pork tat or tallow; utilization of, tor food. purposes atter cooking. Ca> Carcasses and parts passed for cooking may be used for the preparation of such products as canned meat, sausage, cooked or boiled meat, meat loaves, and si.tnilar products, provlded all parts of such carcasses and ·''" parts which 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. (b} ·When product passed for cooking is used as an ingredlent of a meat food product as conteml).lated in paragraph (a} of this section at least 50 per cent of the meat and meat byproduct ingredient shall consist of product passed for tlook:-lng. This requirement shall not apply when the product passed for cooking has been previously cooked as specified in paragraph <a> of this section before be-ing used as an ingredient of a meat food product. § 265.3 Disposal of product passed tor cooking ff not handled according to this part. Product passed for cooking if not handled and processed under the provi-sions of this part, shall be disposed of in accordance with Part 284 of this sub-chapter. PART 266-MARKlNG, BRANDING, AND lDEN&1PYlNG PRODUCTS Sec. 266.1 Approval of abbreviations of marka of Inspection. 266.2 Preparation or marking devtcee bear-ing Inspection legend without ad-~ance approval prohibited; excep· tton. 266.3 Use of Inspection legend prohibited eJ:cept under supervi.Gion of division employee. 266.4 Brands and marking. devices to be approved by chief ot dlvi.Glon; con· t~ol of brands, etc. • 266.6 Articles not to be removed !rom eatab· lll!bments unless marked ln accord-ance with regulations. 266.6 Maika of Inspection to be carefUlly applled. 266.? Branding Ink to be turntshed by establi.Ghment; approval by division, color. 266.8 Control and use of brands and marking devices turnlshed by d1vl.&lon. 266.9 Brands and marlttng devices not to be false or misleading; style and size of lettering. 266.10 Carcasses, primal parts, and prod-ucts; marking With l.rulpectlon legend. 266.11 Movlng and handling of primal parts from one establishment to another. 266.12 Handling of products too small to be marked with br.and. 266.13 Marking ot meat food products In caalngs. 266.14 Marking product with the list ot Ingredients. 266.1& Marking of shipping containers; do-mestic meat label. 266.16 Tank cars ot edible products. 266.1? Transferring Inspected and passed product for eXpOrt. 266.18 Denaturing of Inedible grease, etc.; marking "Inedible". § 266.1 Approval o/ abbreviations of marks of tnspe,·tion. The chief of divi-sion may a.ppr~ve and authorize the use of abbreviations of marks of inspection under the regutations In this subchapter. such abbreviatiOns shan have the same Coree and efi'e<'t as the respective marks for which they are authoriZed a.bbrevia~ tions. § 266.2 Preparation of marking de-vices bearing inspection legend without adoonce approval prohfbUed; e:rcept1on. Except for the purpose o! submitting a sample or samples of the .same to the chief of division for approval, no person shall make or prepare. or cause to be made or prepl\red, labels, brands, or other marking devices bearing the in· spectton legend or any abbreviation. copy, or repre~entatlon thereof, for use on any product., without the written au-thority therefor of the chief of division given in advance. § 266.3 Use ot tnspection legend pro-htbited except under supervisior~ ot divi-sion employee. <a> No person shall af-fix or place. m cause to be aftlxed or placed, the inspection legend, or any abbreviation, copy, or representation thereof, to or on any product, or con-tainer thereof except under the super· vision of a division employee. 'cb> No person shall flll, or cau$! to be filled, in whole <·r in part. with any prod-uct, any container bearing or intended to bear, the inspection legend. or any abbreviation. copy, or representation thereof, except under the supervision of a division employee. § 266.4 Brands and marking devices to be approved by chief ot dtv!~~on; control of brands. etc. Oftlcial establishments shan furnish such ink brands, burning brands. and like devices for marking product as the chief of division may re-quire. The mark of inspection on such a devlc~ shall be in the circular form as a fac;.slmlle of one of the official brands, uslng the size best suited for the purpose intended. In advance of manufacture, complete and accurate descriptions lind designs of the same shall be submitted to and approved by the chief of division. 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 a divl· sion employee. 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 compart-ments, the·keys of which shall not leave the possession of a division employee. § 266.5 Articles not to be removed from establishmettts unless marked in accord-ance with regulattons. No i)erson shall remove or cause to be removed from an official establishment any article which the regulations tn this subchapter Te-qutre to be marked in any way unless the same is clearly and legibly marked in compliance with the regulations in this subchapter. § 266.6 Marks of inspectton to be care-fully applied. All marks of inspection shall be carefully applied and securely affixed. § 266.7 Branding ink to be furnished by establishment; approval btl division, color. <a> Oftleial 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 tnk approved for the OPO--WJ'A •o~p. 16 0 purpose shall be used to apply ink brands bearing the marks of inspection to car-casses and fresh meat C\!tS derived there-from. <2> Ink brands bearfhg the marks of inspection used for purposes other than in subparagraph <1 > of this paragraph may be applied with branding tnk of any color and composition that will assure ready legibility and permanence of marking, except as provided in subpara· graph (3) of this paragraph. The color of the Ink shall provide acceptable con-trast with the color of the product to which Lt 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. § 266.8 Control' and use ot brands and marking devices furnished by division. All brands and devices furntshed by the division for marking articles with the in-spection legend, including self·locklng seals. shall be used only under the super-vision of a divt.sion employee, 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 a division employee. · § 266.9 Brands and marking devices not to be false or misleading; style and size of lettering. 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. § 266.10 Carcasses, primal parts, and products; marking wtth inspectio1t leg~ end. <a> Each carcass which ttas been inspected and passed in an official estab-llshment shall be marked at the time of inspection with the inspection legend and with the number or the establishment. (b) Except as provided otherwise in this part and In Part 275 of this sub-chaptt'r, each Pl'imal 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 leg-end and the number of the establishment before it leaves the establlshment in wh1ch it is first inspected and passed, and each inspected and passed product susceptible of being marked shall be marked with the inspection legend and the number of the establishment where it was last processed: Provided, That skinned bacon intended for slicing need not be so marked If packed in properly marked containers. Additional marks of in:;;pectlon may be applied as desired to meet local conditions. (c) Beef livers shall be marked with the inspection legend and 'the establtsh-ment number on the convex surface of the thickest portion of the organ. § 266.11 Moving and handling ot pri-mal parts tr<nn one establishment to an-other. Primal parts of carcasses which have been inspected and passed but do not bear the inspection legend may be transported from one official establish-ment to a~ther oftlclal establishment, for further \recessing, in a. Cl\r, truck:, or other closed container, if the car, truck, or container be sealed with a dtvtsion seal bearing the inspection legend In compli-ance with the regulations in this sub-chapter. § 266.12 Handling of products too small to be marked with brand. Any product of such character or so small that it cannot be marked with a brand., · and which has t>een inspected and passed but does not bear the inspection legend, may be remoVt'd from an ofticial estab-lishment for local or interstate transpor-tation in closed containers bearing the inspection legelld and such other marks as are required by the regUlations In this subchapter or 1n open containers bear-ing the inspection legend applied by means of a domestic meat label or trade label: Provided, That upon removal from such closet! or open containers the product may not be further transported in interstate or foreign commerce unless reinspected by a division employee and packed under his supervision in a con-tainer or containers bearing the lnspec· tton legend and such other marks as are required by th~ regulations in this sub-chapter: And provided further, That unnijr.rk:ed product shall not be brought into an official establishment in an open container, except that which ts returned to the establishment, and th1s must be held separate from other product pend-Ing removal from the establishment for disposal in intrastate trade only. § 266.13 Marking ot meat tood. prod-ucts fn casing. <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 estab-lishment. Inspected and passed sausage 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 va-rieties of sausage and products leave establishments completely enclosed in properly labeled cartons or wrappers, having a capacity of 10 pounds or less and containin~ a single kind of product: Provided, That the mark of inspection need appear only twice throughout the contents of containers, exceeding a ca-paCity of 10 pounds. of sausages of the smaller varieties shipped to another oftl-cial 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 in-spector fn charge at destination. (bJ 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 tn casings as coppa, capocola, lachschinken, bacon, pork loins, pork shoulder butts, and like cuts of meat which are prepared with-out 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, sutze, scrapple, blood pudding, and liver pudding in casings, need not be marked on the casing wlth the word "imitation" or the true name of the product, and that other products in casings such as loaves and chill con carne may bear on each link or piece the true name of the product in Ueu of the word "imttation". <c> When cereal, vegetable starch, starchy vegetable flour. ciried mllk, or dried skim milk Is added to saUsage within the limit$ prescribed under Part 268 of this sub('hapter, the product shall be marked with ~he name of each of such added ingredients, as. for example, "cereal added''. "potato flour added", "cereal and potato flour added.", "dried skim milk added", "cereal and dried skim milk added". and so forth, as the case may be. On sausage of the smaller Vari· et1es the marking prescribed in this para-graph may be limited to links bearing the inspection legend. <d> When product Is placed in casings to which arti.ftcial coloring Is applied, as permitted under this subchapter, the article shall be legibly and. conspicuously marked by stamping or printing on the casing or securely affixing to the article the words "artificiaUy colored": Pro-vtded, That if the casing is removed from the product at the official establishment · and there .ls evidence of artiflcial color-ing on the surface of the product, the article from which the casing has been • removed shall l:>e marked by stamping directly thereon or by securely amx1ng thereto the printed words "artificially colored": Provided turther, 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 en-closed 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 llmited to links bear-Ing the inspection legend. <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 mark· ings as "casing colored", "artificially colored", "cereal added", "cirled 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 Wlth a label in conformity with Part 267. need not, in addition, show markings other than the mark of inspection near each end. (f) The mark.lngs indicated in para-graph <e> of this section shall be brantled near each end of sausage or similar prod-uct prepared in animal casings when the article Is of a size larger than that customarily sold. at retaU Intact. (g) When a preservative permitted under this subchapter Is added to sau-sage or other meat food products in cas· lngs, the product shall be marked to show the presence and percentage of the added preservative. OPO--WJrA.4()0-p.11
(h) All markings may be omitted from
sausage and other meat food products in
casings when these articles are to be
processed in sealed containers.
$ 266.14 Marking product with the list
of ingredients. A product fabricated
from two or more ingredients shall bear
a list of the ingredients, giving the com-
mon or usual names of the ingredients
arranged in the order of their pre-
dominance, except that spices may be
designated as "spices" or "flavorings",
and flavorings (including essential oils,
oleoresins, and other spice extractives)
may be designated as "flavorings" with-
out naming each. The list of ingredients
shall be applied legibly and securely to
the product by means approved by the
chief of division, such as stamping, print-
ing, or the use of paper bands, tags, or
tied -in paper or fabric Saps on stuffed
sausage, or tissue strips on loaf -like ar-
ticles: Provided, That product for which
a definition and standard of identity has
been prescribed under Part 278 of this
subchapter 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 Jurth.er.
That bockwurst 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 offi-
cial establishment in an immediate or
true container of a type and We custo-
marily sold at retail intact, the list of in-
gredients on the Iabel of the package
shall be sufficient: And provided further,
That when sausages of the smaller varie-
ties are shipped to another official estab-
lishment for further processing, or to a
governmental agency, the list of ingre-
dients need appear only twice through-
out the contents of containers and when
s< shipped may be omitted from the con-
tents of containers of 10-pound size or
less. Wheu such products are shipped
to another official establishment for
further processing, the inspector in
charge at the point of origin shall iden-
Uty the shipment to the inspector in
charge at destination by means of Farm
PDA 4084 (superseding NM 10") .
1266.15 Marking of shipping contain-
ers; domestic meat label. (a) Except as
provided In this part and Part 275 of this
subchapter, when any inspected and
Passed product. for domestic commerce is
mowed from an official establishment, the
shipping container shall bear an ap-
proved mark of inspection, as prescribed
In. Part 267 of this subchapter, or
an approved domestic meat label, which-
ever is appropriate. The domestic meat
label shall be printed with black ink on
white paper of good quality, shall be 2%
by 4 Inches in size, and shall be in form
and substance as illustrated below, ex-
cept that the name and address of the
establishment, or the name only, may
also be printed an the label. at the bot-
tom thereof:
a ESTABLISHMENT 38
~ THE MEAT OR MEAT FOOD PRODUCT
LLJ CONTAINED HEREIN HAS BEEN U. S.
INSPECTED AND PASSED BY DEPART-
MENT OF AGRICULTURE.
C/]
�
SMITH, JONES & RANKIN,
O NEW YORK, N. Y.
(b) When any inspected and passed
product is moved from a place having
market inspection, as provided under this
subchapter, the shipping container shall
bear such mark as is required by the
chief of division.
(c) When any product prepared in an
official establishment for domestic com-
merce has been inspected and passed and
is enclosed in a cloth wrapping as a ship-
ping container, such wrapping may bear,
In lieu of the domestic meat label, the
inspection legend and establishment
number applied by the 2 %-inch rubber
bran[, The domestic meat label may
also be omitted in those cases in which
the inspection legpnd and establishment
number on therticles themselves are
clearly legible through the wrapping or
the wrapping is labeled in accordance
with Part 207 of this subchapter.
(d) The shipping or outside contain-
ers of products for export shall be marked
in compliance with Part 274 of this sub-
chapter.
1269.16 Tank curs of edible products.
(a) Tank cars carrying inspected and
passed product between official establish-
ments shall be equipped for sealing and
shall be securely sealed with seals bear-
ing the inspection legend furnished by
the division and affixed by division em-
ployees and shall be marked with the
name of the product.
(b) Each tank car carrying inspected
and passed product from an official es-
tablishment to any destination other
than an official establishment shall bear
a label containing the true name of the
product, the inspection legend, the es-
tablishment 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 car-
rier shall remove or obliterate such label.
$ 266.17 Transferring inspected and
Passed product for export. When In-
spected and passed products for export
are transferred from tank cars to other
containers on boats, such transfer shall
be under division supervision, and the
containers on the boats shall be labeled
in the same manner as required by
3 2W.16 for tank cars.
§ 268.18 Denaturing of inedible
grease, etc.; marking "inedible". (a)
Inedible grease• inedible tallow, or othez
inedible animal fat, or mixture contain-
ing such fat, having the physical char-
acteristics of an edible product shall be
denatured or otherwise destroyed for
food purposes. Containers of such in-
edible grease, inedible tallow, or other
Inedible fat shall be marked conspicu-
ously 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,
(b) Inspected rendered animal fat
which for any reason it is desired to
classify as inedible may be shipped, inter-
state if handled as provided in para-
graph (a) of this section for inedible fat
having the physical characteristics of an
edible product.
(c) Utlinspected non-exempt rendered
animal fat, or mixtures containing such
fat, having the physical characteristics
of an edible product may be shipped in-
terstate if handled as provided in para-
graph (a) of this section for inedible fat
having the physical characteristics of an
edible product.
PAST 287 IAi3ZLrifG
Sec.
267.1 Labeling required: supervision by
division employes.
267.2 Labels: What to contain, when and
how used.
267.8 Labels to conform with definitions
and standards of identity.
267.4 Labels to be approved by chief of
division.
267.b inspector in charge to permit certain
modifications of approved labels.
267.0 Approved labala to be used only on
products to Which they are appll-
cable.
267.7 Product for foreign commerce; print-
ing labels in foreign language
permissible.
267.8 raise or deceptive names; established
trade names; false indication of
origin or quality: use of names
of countries. States, etc.; "farm",
"country., etc., qualified by word
".style": labeling of lard, oleo on.
oleo stearin, etc.
267.9 Labeling product prepared with wU-
nciai coloring, artificial flavoring,
or preservative..
aiO—was 400---p. 19
C
L L
Sec.
267.10 Reuse of ina ion marks; reuse of
containers bearing marks of in-
spection, labels, etc.; requirements
regarding.
287.11 Labeling filling of containers, han-
dling of labeled products to be
only in compliance with regula-
tions.
267.12 Relabeling product, requirements re-
garding.
267.18 Distribution of labels bearing an in-
spection legend.
267.14 Rescindment a2 label approvals.
$ 267.1 Labeling required; supervision
by division employee. (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: Pro-
vided, That plain wrappings for fresh
meat, such as dressed carcasses and
primal parts thereof, which are used
solely to protect the product against
soiling or excessive drying during trans-
portation or storage need not bear a
label: Provided further, That uncolored
transparent coverings, such as cello-
phane, which bear no printed or graphic
Matter and which enclose any unpack -
aged or packaged product bearing all
required markings need not bear a label
If the required markings are clearly legi-
ble through such coverings: And pro-
vided further, That animal and trans-
parent artificial casings bearing no marks
or printed features other than those re-
quired under Part 266 of this subchapter
need not bear additional labeling.
(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 state-
ment, shall bear all features required on
a label for an immediate or true con-
tainer.
(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 this subchapter, which
is sound, healthful, wholesome, and fit
for human food, and which is strictly in
accordance with the statements 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 a division em-
ployee.
f: 261.2 Labels: What to contain, when
and how used. (a) Labels within the
meaning of this part shall include any
Printing, lithographing, embossing, or
other marking on labels, stickers, seals,
wrappers, or receptacles.
(b) Labels shall contain, prominently
and informatively displayed, (1) the true
name of the product; (2) the word "in-
gredients" followed by a list of the in-
gredients when the product is fabricated
from two or more ingredients, except in
case of products for which definitions
and standards of identity have been pre-
scribed under Part 278 of this subehapter;
(3) the name and place of business of
the manufacturer, packer, or distributor;
(4) an accurate statement of the quan-
tity of contents; and (5) an inspection
legend and the number of the establish-
ment, in the form shown herewith, on
S.
5PECT
U. CT ED
1N
AND PASSED BY
DEPARTMENT OF
,AGRICULTURE,
ST. 38
that portion of the label featuring the
name 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 manu-
facturer, packer, or distributor and the
statement of the quantity of contents
may be omitted from labels for product
not required to be labeled under f 267.1:
Provided 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
legend and establishment number; and
from a label lithographed directly on a
can bearing the embossed establishment
number: And provided further, That a
metal container on which an inspection
legend is embossed may, with the ap-
proval of the chief of division, bear an
inspection legend of different design aid
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 pre-
pared by salting. smoking, drying. cook-
ing, chopping, and the like shall -be so
described on the label unless the name
on the article implies, or the manner of
Packaging shows, that the product was
subjected to such procedure or proce-
dures. The unqualified terms "meat",
"meat byproduct", "meat food product",
and terms common to the meat indus-
try but not to consumers such as "pic-
nic", "butt", ealn", "square", "loaf I,
"spread", "delight", "roll", ••plate",
"luncheon", and "daisy" shall not be
used as names of article unless accom-
panied with terms descriptive of the
Product or with a list of ingredients.
(2) The list of ingredients shall ap-
pear as part of or in addition to the
true name of the product and shall show
the common or usual names of the in-
gredients arranged in the order of their
predominance, rxcept that spices may be .
designated as "spices" or "flavorings",
and flavorings (including essential oils,
oleoresins, and other spice extractives)
maybe designated as "flavorings" with-
out naming each. The name of an in-
gredient shall not be a collective name
but shall be d specific name, as, for
example, "beef% "pork", "beef tripe",
'.sheep Iivers„ `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, gelatin,
or other approved substance and a spe-
cific declaration, of such coating appears
in eonfieetion Vith the name of product,
the Ingredient statement need not make
reference to the ingredients of such coat-
ing, And provided further, That when
the label bears the designation "com-
pound" or "shortening" the term "ani-
mal and vegetable fats" or "vegetable and
animal fats" may be employed to desig-
nate the ingredients of mixtures of such
edible fats. "Animal fats" as used here-
in means inspected and passed fat de-
rived from cattle, sheep, swine, or goats,
(3) The name under which inspection
is granted to an official establishment
may appear without qualification on the
label or the container of a product pre-
pared by the official establishment so
named. When product is not prepared
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
❑r liquid measure the quantity of prod-
uct in the package (exclusive of materials
Packed with it) except as provided for in
f 267.7 When no general consumer
usage to the contrary exists, the state-
ment 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 ex-
presses the minimum quantity, no varia-
tion below the stated minimum shall be
permitted, and variations above the
stated minimum shall be no greater than
consistent with Slung the container to
the stated minimum in accordance with
good commercial practice. When the
statement expresses actual quantity,
variations incident to packing in ac-
cordance with good commercial practice
shall be allowed but the average shall
not be less than the quantity stated:
Provided. That packages of product hav-
ing a capacity of less: than % ounce
avoirdupois or less than Y2 fluid ounce
shall not be required to be labeled with
the statement of the quantity of can -
tents.
(c) Stencils, box dies, inserts, tags,
and like devices shall not bear an inspec-
tion legend or any abbreviation or repre-
sentation thereof: Provided, That wood-
en boxes of light material, having a max-
ima 1 capacity of 5 pounds and fiber-
board containers may, upon approval by
the chief of division, have an inspection
legend and establishment number im-
printed thereon.
(d) The establishment number shall
be embossed on all sealed metal contain-
ers of inspected and passed Product filled
in an official establishment, except that
such containers which bear labels litho-
graphed directly on the can and in which
the establishment number is incorpor-
ated need not have the establishment
number embossed thereon. Labels shall
not be affixed to containers so as to ob-
scure the embossed establishment num-
ber.
(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 chief of division may ap-
prove, an inspection legend and the es-
tablishment number, ' in form and sub-
stance as specified in paragraph (b) of
this section, may be embodied on a
sticker to be securely and prominently
af!lxed, along with tbe name of product, at a place on the tabel {eserved and des-ignated for the purpose. In case there are two or more display panels featuring the name of product, the inspection sticker shall be amxed to the principal panel or panels. The Inspection sticker shall not be used without the approval of the chief of division and shall be af-fixed to the label under the supervision of a division employee. § 267.3 Labeb to contorm wtth deltni-tions and standardS ot identity. When inspected and passed products are lab-eled with the names of, or are repre-sented as, articles for which definitions and st.lindards of identity have been pre-scribed under Part 278 of this subchapter, the labels shall conform to such defini-tions and standards. § 267.4 Labels to be approved by chfet of dtvi8ton. <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 chief of dJvtsion. 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 ap-proval is obtained. All finished labels shall be submitted in quadruplicate through the Inspector in charge to the division for 1\Jlproval. (b) In ca:se of lithographed labels, paper take-offs In lieu of sections or 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 wm appear on the package, including any color scheme involved. In ca.se of fiber containers, printed layers, such as the kraft paper sheet, shall be submitted for approval In lieu of the complete con-tainer. (cJ Inserts. tags, liners, pasters, and like devices containing printed or graphic matter and for use on, or to be placed within, containers and coverings of product shall be submitted for approval Jn the same manner as provided for la-bels in paragraph <a> of this section, ex-cept that Inspectors in charge may per-mit use of such devices which contain no' reference to product and bear no mis-leading feature. <d> Stencils. labels, box dies, and brands may be used on shipping con-tainers, includini tlerces, barrels, drums, boxes, crates, and large-size fiberboard containers provided the markings are ap-plicable to the product, are not false or deceptive, and are used with the approval of the inspector ln charge. § 287.5 17&Spector tn charge to permit certain modttlcations ol approved labels. 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) When all features of the label or marking are proportionately enlarged and the color scheme remains the same. (b) When changes are made In the figure~ denoting the quantity of contents or when,there is substitution of such ab-breviations as "lb." for "pound'', "oz." for "ounce", or the word "pound" or "ounce'' is substituted for the ·abbreviation.· <e> When a master or stock. label 1s approved from which the name and ad-dress of the distributor are omitted and such name and address are applied be-fore 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. Cdl When, during Christmas and other holiday seasons, wrappers or other covers bearing ftoral or foliage designs or illustrations of rabbits, chicks, ftre-works, or other emblematic holiday de-signs are used with approved labels or markinas. The use or such designs will not make necessary the application of labeling not otherwise required. <e> When there is a sltght change in arrangement of directions pertaining to the opening of cans or the serving of the product. (f) When there is a change in the order of predominance of the ingredients on the label corresponding With a change fn the formula used to prepare the prod-uct: Provided, That no new ingredients are added and none are omitted. Noth-ing ln this paragraph shall be construed to modify any requirement of these reg-ulations which provides either minimum or maximum limits for the use of certain ingredients. § 267.6 Approved labels to be used only on products to which theJI are applicable. Labels shall be used only on products for which they are approved. They shall not be applied to any product the containe.r or covering of which bea'rs any statement that is false or misleading or is so made, formed, or ftll~ as to be deceptive. or misleadJng. § 2tl7.7 Product lor toretgn commerce; printing labels in foreign language per· misstole. Labels to be amxed 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 t.he usage of the country to which exported. De-viations from the form of labeling re-quired under this subchapter may be ap-proved by the chief of division: Provided, <n That the proposed labeling accords to the specifications of the foreign pur-chaser, <2> That it Is not in conflict with the laws of the country to which It is in-tended for export, and <3> That the out-side of the shipping package is labeled to show that it Is intended for export; but 1! such product is sold or offered for sale in domestic commerce all the re-quirements of this subchapter apply. The insRection legend and the establlsh-~ment number shall in all cases appear in English but, in addition, may appear literally translated in a foreign language. § 26'1.8 False or deceptitJe names,. es-tablished trade name~; false indication of origin or qualitJJ; u~e ot names ol countrie~. States, etc.; "!arm", "countr11". etc., qualified byword "style"; labeling ot lard, oleo oil. oleo stearin, etc. Ca> No product. and no container thereof, shall be labeled with any false or deceptive name, but established trade names w:1ich are usual to such articles-and are not false or deceptive and which have been approved by the chief of div1sion may be used, (b) A .label for product which Is In Imitation of another food ahall bear the word "imitation" immediately preced.lng 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. Cc) No atatement, word, picture, de-sign, 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 sig-nificance with reference to a locality other than tllat In which the product is prepared may appear on the label only when qualified by the word "style", "type", or "brand", as the ca11e may be, in the same size and style of lettering as In the geographical term, and accom-panied with a prominent qualifying statement identifying the country, State, Tel'ritory, or localtty in which the prod-uct 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 local-ity represented by the geographical term and the product must possess the char-acteristics of such style or type, and the word "brand" shall not be used in such a way as to be false or deceptive: !'1-o-viaed, That a geographical term which has come into general usage as a trade name and which has been approved by the chief of division as being a generic term may be used without the qualifica-tions provided for in this paragraph. The terms "frankfurter", "vienna", "bo-logna", "braunschweiger". "thurtnger", "genoa", "berliner", "holstein'', "gote-borg", "milan", "polish", and their modi-ftcatJons, as applled to sausages, the terms "brunswick" and ''irish" as applied to stews, and the term "boston" as ap-pUed to pork shoulaer butts, need not be accompanied with the word "style", "type", o.r "brand" or a statement identi-fying the locality in which the product is prepared. <2> Such terms as "farm", "country'', and the like shall not be used en labels In connection with products unless such products ~re ~ctually 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, it qualified by the word "style" In the same size and style of lettering, may b~ used: Provided further, That the term "farm" may be used as part of a brand designation when quail-fled by the word ''brand" In the same size and style of lettering, and followed with a statement identifying the locality in which the product is prepared. Sau-sage containing cereal shall not be la-beled "farm style'' or "country style", and lard not rendered in an open kettle shall not be designated as "farm style" or "country style". <3> The requirement that the label shall contain the name and place of busi-ness of the manufacturer, packer, or distributor shall not be considered to re-lieve any establishment from the re-QUirement tha~ its label shall not be misleading in .my particUlar. <4> The term "spring lamb" or "ren-uine spring lamb'' is applicable only to carcasses of new-crop lambs slaughtered du'rlng the period beginning in March and terminating not beyond the close of ~ i the week containing th~ first Monday in October. <5> Coverings shaU not be of such color, design, or kind as to be mislead-ing or deceptive with resp.ect to color, quality, or kind of product to 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 de&iills of red or other color ·which give a false Im.pression of leanness of the product. C6J The word ''fresh" shall not be used on labels to designate product which contains any sodium nitrate, sodium nitrite, potassium nitrate, potassium nttrtte, or benzoate or soda or which bas been salted for preservation. <7) The words "spice", "spices", and "spiced", without qualif1catton, shall not be used unless they refer to genuine natural spices <8> As used on labels of meat or prod-uct, the term "gelatin" shall mean (I) the jelly prepared in omctal establish· ments by cooking pork sk!ns, tendons, or connective t1S3ue from inspected and passed product, and <U) dry commer-cial gelatin or the jelly resulting from its use. (9) Proa.1et tother than canned prod-uct> labeled with the term ''loaf" as its name or part of its name shall be pre-pared in loaf form with su1!lcient stabU-Ity to withstand handling before being 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 dr:y beat and fo.r a sufllclent time to permit the product to assume the characteristics of a baked article. such as the formation of a brown crust on the surface, render-ing out of surface fat, and the caramell-zatlon of the sugar If applied. Baked loaves shall be heated to a temperature of at least 160• P. and baked pork cuta shall be heated to an internal tempera-ture of at least, 170• F. <11> When product such as loaves is browned by dipping In hot edib)e oil or by a tl.ame, its label shall state such fact, the words "Browned in Hot Cottonseed Oil" or "Browned by a Flame", as the case may be, appearing as part of tbe name of product. ~ <12> The term "meat" and the names of particular kinds of meat, such as beef. ft&l, mutton. lamb, and pork, shall not be used 1n such manner as to be mis-leading or deceptive. <13) The word "ham", without any prefix indJcating the species of anlmal 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 "bam" or "ham meat" without qualJ11catton. When used tn connection with a chopped product the term .. ham" or "ham meat" shall not include the skin. (lf) The terms "shankless" and "hockless" shall apply only to hams and pork shoulder.s from which the shank or hock bas been completely removed, thus elLmlnatJng the entire tibia. and fibula, or radius and Ulna, respectively, together wlth the overlying muscle, skin, and other tissue. <15) Such terms as "meat extract" or "extract of beef", without qualification, shall not be used on labels in connection wtth products prepared from organa or parts of the carcass other than fresh meat. Extracts prepared from any parts or the carcass other than fresh meat shall not· be labeled ''meat extract" but may be properly labeled with the true name of the parts from which prepared. In the case of extract ln fiuJd form, the word "1luid" shall also appear on the label, as, for example, "ftuid extract of beef". <16> When cereal, vegetable starch, starchy vegetable 1lour, dried milk, or dried skim milk is added to sausage within the Umlts prescribed under Part 266 of this subchapter, there shall appear on the label in a prominent manner, contiguous to the name of the product, the name of each such added Ingredients, as, for example, "cereal added", "with cereal", "potato ftour added", "cereal and potato fiour added", ''dried skim milk added", "cereal and dried skim milk added", as the case may be. <17) Wben any product Is enclosed ln a container along with a packing sub-stance such as brine, vinegar, or agar arar Jelly, a declaration of the pacldng substance shall be printed prominently on the label 1n connection with the name of product, as, for example, "frankfurts packed in brine", "lamb tongue packed In vinegar", or "beef tongue packed In agar agar jelly" as the case may be. The statement of the Quantity of contents shall represent the weight of the dratned product when removed from the con-tainer to the exclusion of the packing substance. < 18> The term "lat"d" is applicable only to the fat rendered from fresh, clean, sound, fatty tissues from hogs 1n rood health at the time of slaughter, with or without lard stearin or hydro-genated lard. The tissues do not Include bones, detached skin, bead skin, ears, tails, organs, windplpes, large blood ves-sels, scrap fat, skimmings, settlings, presslngs, and the llke, and are reason-ably free from muscle tissue and blood. (lV) The term "leaf lard" is applicable only to lard prepared from fresllleaf fat. <20) Tire term "rendered pork fat" ls applicable to the fat other than lard, rendered from clean, sound carcasses, parts of carcasses, or edible organs from bogs In good health at the time of slaughter, except that stomachs, bones frQm the head, and bones from cured or cooked pork are not included. The tis-sues rendered are usually fresh, but may be cured, cooked, or otherwise prepared and may contain some meat food prod-ucts. Rendered pork fat may be hard-ened by the use of lard stearin and/or hydrogenated lard and/or rendered pork fat stearin and/or hydrogenated ren-dered pork fat. (21> When lard or hardened lard Is mixed wtth rendered pork fat or hard-ened rendered pork fat, the miXture shall be designated as "rendered pori: tat" or "hardened rendered pork fat", as the case may be. <22) on. stearin, or stock obtained from beef or mutton fats rendered at a temperature above 170° P. shall not be designated as "oleo oU", "oleo stearin", or "oleo stock", respectively, (23> When not more than 20 percent of beet fat, mutton fat, oleo stearin, veg-etable stearin, or hardened vegetable fat is mJxed with lard or with rendered pork fat, there shall appear on the label, con-tiguous to a.nd in the same siZe and style of lettering as the name of product, the words "beef fat added", "mutton fat added", "oleo stearin added", "vegetable stearin added", or "hardened vegetable fat added", as the ease 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 "vege-table oil" and "veeetable stearin" shall be applicable only to the oil and the stearin, respectively. (2fi) No rendered edible animal fat or mixture or fats containing rendered edi-ble animal tat other than oleomargarine and puff-pastry shortening, shall con-tain added water. <26> Containers of edible rendered an-imal fats and miXtures of edible fats containing animal fats shall, before or immediately after ftlllng, be legibly marked with the true name of the product. <27) Product labeled "chill con carne" shall contain not less than 40 percent of meat, computed on tbe weight of the fresh meat. Ream, cheek meat, bead meat, or gUllet meat may be used to the extent of 25 percent of the meat iniJTe-dient under specf1ic declaration on the label. The miXture may contain not more than 8 percent of cereal. <28) Product labeled "chill con carne With beans'' shall contain not less tbs n 25 percent of meat, computed on the weight of the fresh meat. Hearts, cheek meat, head meat, or gullet meat may be used to the e~tent of 25 percent of the meat ingredient under specific declara-tion on the label. <29) Product labeled "hash" shall con-tain not less than 35 percent of meat and/or meat byproduct as the case may be. The basis of computation shaU be the weight of the -cooked and trimmed meat and/or meat byproduct. (30) Products labeled as meat stews, for example, "beef stew•·, "lamb stew", and the like, shall contain not less than 25 percent of meat computed on the weight of the fresh meat, (31) Tamales shall contain not less than 25 percent of meat computed on the weight of the fresh meat in relation to the Ingredients of the tamales to the exclusion of the ingredients of the gravy or sauc~ 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. <32J 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 con-stituent shall be declared prominently on the label as part of the name or the product. Meat balls may be prepared with not more than 12 percent, singly or collectively, of farinaceotts material. soya ftour, dried sklm milk, and the like. <33) Spqhetti sauce with meat shall contain not less than 6 pe{cent of meat computed on the weight of the fresb meat. <34> Scrapple shall contain not less than 40 percent of meat and/or meat by-producta computed on the basis of tbe fresh weight. exclusive of bone. 'lbe meal or fiour used may be derived from IJTain and/or soybean.i,
<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, and the like. shall contain not Jess than 30 percent of Uver computed on the weight of the fresh liver. · § 287.9 Labeling f)T'oduct prepared unth artiftcial coloring, artillclal ftavor-tng, or preservative. Product which bears or contains any artWcial coloring, artWcial ftavoring, or preservative shall bear labeling stating that ~act. <a>. Artificial colortng of edible fats shall be declared on the label in a prom-Inent manner and contiguous to the name of the product by the words "artWclally colored". <b> When product is placed in casings to which artificial coloring is applied, as permitted under this subchapter, there shall appear on the label In a prominent manner and contiguous to the. name of the product the words "artWclally col-ored,"Proolded. That it the casing is re-moved trom the product at the estab-lishment 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 contiguoW3 to the name of the product the words ''artificially colored"; And provided far-ther, That when the castng is colored prtor to its use as a covering for product, there shall appear on the label in a prom-inent manner and contiguous to the name of the product the words "casing coiored". <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 iden-tify it as an artlflctal ftavoring. <d> When a preservative is added to prodttct, as permitted under this sub-chapter. there shall appear on the label 1n prominent letters and contiguous to the name of the product· a statement showing that fact and identifying the preservative and the percentage amount. <e> Containers o! meat packed in bor-ax 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". fol-lowed on the next line by the words "packed in preservative". or such equiva-lent .statement as may be approved for this purpose by the chief of division, and directly beneath this there shall appear the word "estabU.Sbment" or abbrevia-tion thereof, followed by the nwnber 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 1 inch 1n height. t 287.10 Beuse of btspection marks; reuse of conta.tners bearing marks oJin-spection, la'bekt, etc.; requtrements re· ga.rding. <a> No inspection legend which has been previously used shall be used aaaln for the tdentiflcation of any prod-uct, except as provided tor in paragraph <b> of thla.sectlon. · <b> All stencils, marks, labels, or other devices on previously used containers, whether relating to any product or other-wise, shall be removed or obltterated be-fore r.uch containers, are used for any product, ·unless such sten~ns, marks, la-bels, or devices correctly indicate the article to be packed therein and such containers a.re re1Uled under the super.-vl.sion of a division employee. § 26'1.11 Labeling, ftUing of containers, h4ndling of labeled products to be onl11 in compliance with regulations. <a> All labeling of product required to be ln· spected by div:lllion employees shall be in complianC'e with the regulations in this subchapter. -Cb> No person shall apply or a.mx, or cause to be applied or .amxed, any label to any product prepared or received in an official establishment, or to any con-tainer thereof, except in compliance with the regulations in this subchapter. <c> No person shall, in an official. es-tablishment, fill or cause to be filled, in whole or ln part, any container wlth any product required by the regulations in this subchapter to bear a label, except in compliance wt~h the regulations tn this subchapter. -<d> No person shall remove or cause to be removed from an official establish-ment any product beartng a label unless such label ·be in compliance with the regulations tn this subchapter. f 28'1.12 .Relabeling product, require-ments regarding. When it is claimed by an official establishment that some of Its labeled product which has been trans-ported to a l~catlon other than an oftl.cial e:~tablishmel)t, is in need of relabeling on account of the labels having become mutilated or otherwise damaged, the re-quests for relabeling the product shall be sent to the chief of division and ac-companied with a statement of the rea-sons therefor. Labeling material ln· tended for relabeling inspected and passed product shaD not be transported from an official establishment. untn per· mission has been received from the chief of division. The relabeling of inspected and passed product with offtcial labels shall be done under the supervision of an Inspector of the division. The establish-ment shall reimburse the division, in ac-cordance with regulations of the United States Department of .Agriculture, for any cost involved in supervising the re-labeling of such product. § 267.13 Distribution of la'beu bear· ing an inspection legend. Labels, wrap-pers, and cartons bearing an inspection legend with or without the establish-ment number may be transported from one oftlclal establishment to another pro-vided such shipments are made with the permiss1on and under the supervision of the inspector ln charge at the station of or.tgln, who will notify the inspector In charge at destination concerning the date of shipment of the labeling matertal and the cHaracter and quantity of the ma· terials involved. No such material shall be used at the establishment to which lt is shipped unless 1t conforms with the requirements of this subchapter. I 287.14 Rescindment of label approv-tllB. Once a year, or ottenet 1f. neces-sary, each oftlcla1 establishment should submit to the chief of division, in quad-rUPllcate, 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 prod-uct or other designation showing the class of material. PART 268-REDISPBCT'ION .AND PIW>ARA'l'ION OF PRODUCTS Sec. 288.1 Relruipe<:tlon ot products; 1'r0111esn products. 268.2 Taggtng products "U. s. retaine<t" on reinspectlon; dlllpoettlon thereof. 268.3 Unsound product bearing 1n8pe<:tlon ~ mark found. outstde of ofllcla.J. ea-tabltshments. l168.4 Product entering omcta.J. establlab· ment; ldentlflcatlon as l.nspected. and palleed; dlsposltlon; shtpptna In commerce. 208.5 Designation ot plaees of receipt ot returned products for retnspectlon. 268.6 Processes to be supervi&ed; containem, equipment. processes of manutae-ture to be clean and sa.nttacy; 8U'b· stances to be clean and wholeeome. 268.7 Use 1n preparation ot meat foo4 prod-ducts of chemicals, preserve.· ttvea. coloring matter: addition ot cereal, vegetable starch, drted 8klm mllk, water, etc., substances neces-sarJ for reftn1ng. 268.8 Preservatives permitted In meat food proclucta tor export; hanc1Ung; sUch product not to be used tor domes-tlc food purposes. 288.9 Samples of proclucta. water. dyes. chemicals, etc., to be taken for examtnatton. 268.10 Prescribed treatment of pork and prod.ucttl containing pork to destroy trfchtnae. 268.11 Canning With ll.eat processing ancl hermetically aealed. contalnen; cleaning c:ontainem; closure; COC1e marltlng; heat procesalng; Incuba-tion. 268.12 Preparation or dog food. or 111m11ar un1n8pected article at omeia.J. estab-llahments; edtble producta 4epart· ment; inedible product.s depart-ment: denaturing. 268.13 Mtxturee contatnlng product but not amenable to Meat Inspeetton Act. 268.14 COntam.tnatlon of product by Good watet, etc.; procedure for handling. 268.1& Glands and organa for use in pm-parlng pharmaceutical, organother-apeutic, or tecbntca.J. product.s. ! 268.1 .ReCrupectkm of ,rot:lucts; Jro2en products. (a) All products. whether fresh; cured. or otherwise pre· pared. even though previously inspected and passed. shall be reinspected by divi-sion employees as often as may be neces. sary in order to ascertain whether they are sound, heathful, wholesome, and ftt for human food at the time they leave omcial establishments. If upon rein-speetlon any article is found to have be-come unsound, unhealthful. unwhole-some, or in any way unflt tor human food. the original mark, stamp, or label thereon shall be remove(i or defaced and the ar-ticle condemned: Provided, That: U> If an article becomes soiled or un-clean by falling on the floor or In any other accidental way, 1t mQy be cleaned <Including trlmming, if necessary> and presented for reinapectlon. opo-WFA 40()--p. 211 'I \! ' <2> When an article is found to be af-fected by any unsound or unwholesome condlt1on designated by the chief of divi-sion as being caPf4ble of rehandling by approved methods for food purposes, the official estabUshment may be permitted to rehandle if necessary steps are imme-diately 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 sub-stance. and rendered animal fats in which there is present tank water in first stages of sourness. If upon final inspec-tion the article is found to be sound and wholesome it shall be passed for human food; otherwise it shall be condemned. <b> Care shan be taken to see that products are in good condition when placed in freezers. In ease there is a.ny doubt as to the soundness of any frozen product, the inspector will require the defrosting and reinspect1on of a suffi-cient quantity thereof to determine its actual condition. <c> Attention should be given particu-larly to the Drst draw·off from the bot· toms of tank cars where a tank-water-sour condition is sometimes found. § 268.2 Tagging f)roducts "U. s. re-tained" on reinspection; disposition thereof. A "U. s. retained" tag shall be placed by a division employee at the time of re!nspect1on on all products or the con-tainers thereof which are suspected on re1nspection at an official establishment or in the possession of such establish· ment of being unsound, unhealthful, un-wholesome, or in any way unflt for hwnan food. The employee who amxes the tag shall record the tag number and the kind and tUQount of the article re· tained. Such tag shan accompany such article to the retaining roQm or other ,special place for 1lnal inspection. When the final Inspection is made, tf the article is condemned, the original mark, stamp, or label thereon shall be removed or de-faced and the inspector shall stamp on or write acrosa the face of the reta.lned tag the phrase "U. S. inspeoted and con-demned," and this tag shall accompany such article Into the tank. The inspec-tor shall make a complete record of the transaction and shall report his action to the Inspector in charge. U, however, upon Dnallnspection the article is passed: for food, the in~ctor shall remove the retained tag, record the transaction, and rewrt his actlon to the ~nspector in chJnge. § 288.3 Unsound product bearing in-.--spectton mark found outside o/ otllcial establi8hments. DiVision employees shall inform local representatives of the J.l'ood and Drug Administration, or responsible state or municipal officials, a.nd report to the chief of division regarding any prod-uct which bears. or the container of which bears, the inspection legend, dis-covered by them outside of official estab-lishments, and which ls unsound, un-healthful, unwholesome, or in any way unf!t for human food. f 268.4 Product entering oDldal estab* Ushments; tdenttftcation a.s inspected and f)48sed; di8posttion; shipping tn com-merce~ <a> Except as provided in Part 262 of this subchapter. no prDcluct shall be brought into an omcial establishment unless it bas been previously inspected and passed by a division employee, nor unless it can be identified by marks, seals, brands. or labels as having been so in-spected and passed, nor. except as pro-vided in Part 277 of this subchapter, if it h:J.S been processed elsewhere than in an omcial establishment. All products brought into an official estabUshment in compliance with the regulations in this subchapter shall be identified and rein-spected at the time of receipt, and be sub-jected to further reinspection in such manner and at such times as may be deemed necessary. If upon such rein-spection any article is found. to be un-sound, unhealthful, unwholesome, or otherwise unfit for human food. the origi-nal mark, stamp. or label shall be re-moved 01 defaced and the article con-demned. <b> Any product which has been in-spected and passed under the regulations in this subchapter and which bears the inspection legend may be shipped in in· terstate or foreign commerce, proVided It is sound, healthful, wholesome. and ftt for human food and has not been proc-essed, reprocessed, or changed elsewhere than in an offlctal establishment tn any manner so as to alter the character of the product. · § 268.5 Designo.tton of place8 of recetpt of returned products lor reinspection. Every omclal establishment shall desig-nate, with the approval of the inspector in charge, a dock or place at which re-turned products shall be received, and such products shall be received only at such dock or place and shall be inspected there by a. dtvislon employee before fur-t~er entertng the establishment. § 268.6 Processes to be supervised; containers, equtpment, processes of man-ufacture to be clean a.nd sanitaru; sub· stances to be clean and wholesome. <a> All processes used in curing. pickllng, rendering, canning, or otherwise prepar-ing any product in official establishments · shall be supervised by division employees. No tl.xtures or appliances, such as tables, trucks. trays, tanks, vats, machines, im-plements, 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 processes of manufacture shall be conducted care-fully and with strict cleanliness tn rooms or compartments separate from those used for inedible products. <1> All containers which are intended to be hermeticallY sealed shall be washed as required under § 268.11 immediately before fllllng, except that the hermeti-cally sealed cans ln which lard ts shipped may be examined immediately before being filled and if found to be acceptably clean, need not be washed. (2> ·Pumps, pi~. conductors, and fit-tings used to conduct milk, skim mllk:, cream, or miXtures of these ill the manu-facture of oleomargartne shall be of sani-tary construction, with smooth inner and outer surfaces of noncorrosive material or coated with nickel, tin, or other ap-proved matertal, readily demountable for cleaning, and shall be kept clean and sanlCary. <3> Equipment tnay be used Inter-changeably for the preparation of lard and rendered pork fat which are to be labeled as such. The chief of division may grant permission for the restricted dual use of such equipment for the prep-aration of other products. The pipes and equipment used for edible fats shall be so arranged that the Identity of the product wm 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 care-fUlly inspected by diVision employees. Only those which have been carefUlly washed and thoroughly flushed with clean water immediately before stuftlng, are suitable for containers, are clean, and are Passed on such inspection, shall be used. (6) Beef rounds, beef bungs, beef middles, beef bladders, hog bungs, hog middles, and hog stomachs which are to be used as containers of meat food prod-uct shall be presented for tnspectton turned with the fat suiface exposed. <7> Portions of casings which show infestation with Oesophagostomum or other nodute.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 and sliming of hog and sheep casings shall be done only in compartments separate from those in which either edible or inedible products are handled. <9> Hog and sheep casings intended for use as containers of product may be treated by soaking in or applying thereto sound, fresh pineapple Juice or a sound solution containing fresh Pineapple juice or papain or bromelin or pancreatic ex-tract to permit the enzymes contained In these substances to act on the casings to make them less resistant. The casings shall be handled in a clean and sanitary manner throughout and the treatment shall be followed by washing and flush-ing the casings with water sufficiently to eftectively remove the substance used and terminate the enzymatic action. <b> All substances and ingredients used In the manufacture or preparation of any product shall be clean, sound, healthful, wholesome, and otherwise ftt for human food. , <1> On account of the invariable pres-ence of bone splinters, detached spinal cords shall not be used in the prepara-tion of edible product other than for rendering where they constitute a suita· ble raw material. . <2> Care shall be taken to remove bones and parts of bones from product which is Intended for chopping. C3) Heads for use in the preparation of meat food products shall be ,spilt and the bodies of the teeth, the turbinated and ethmoid bones, ear tubes, and horn butts removed. and the heads then thor-oughly cleaned. <4> Kidneys for use ln the preparation of meat food products shall first be freely sectioned and then thoroughly soaked and washed. All detached kidneys, in-cluding beef kidneys detached with tid-GPo-WI' A 4oo-v. 2S
II I! lr1 \. ney fat, shan be inspected before being used tn or shJpped from the establish-ment. (5} Testicles if Handled as an edible product may be shipped from the estab-lishment. as suchr but they shan not be used as an ingredient of a meat food product. C6l Cattle paunches and hog stom-achs for use in the preparation of meat food products shall be thoroughly cleaned on all surfaces and parts immedlately after being emptied of their contents, which shall follow promptly their re-moval f.l'om the carcasses. ('1) 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 o! meat food product. No blood which comes in contact With the surface of the body of an animal or is otherwise contaminated shall be col· Jected for food purposes. Only blood from animals the carcasses of wh.!ch are inspected and passed may be used for meat food products. The defibrination of blood intended for food purposes shall not be pe:r-formed with the hands. <9> No prohibited dye, chemical, pre-servative, or other substance shall be brought into or kept lr. an omcial es-tablishment 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 shJpped from the establishment or used In the preparation of a meat food product. § 268.7 Use tn f)reparatiot~ ot meat food. t>roducts of chemicals, f)reserva-tives, colortng matter; addition of cereal, vegetable starch, dried sktm milk, water, etc.. 8ttbstances neces~ary tor reftning .. <a> No product shall contain any sub-stance which impairs Its wholesomeness or which is not approved by the chief of division. Cb) There may be ndded to products, with appropriate declaration as re-quired under Parts 266 and 267 of this subchapter, common salt, sugar <su-crose), reftned corn ~ugar <dextrose>. wood smoke, a vinegar, flavorings, spices, sodium nitrate. sodium nitrite, potas-sium nitrate <saltpeter; and potassium nitrite. <c> Benzoate of soda. and benzoic acid may be added to product. with appropri-ate declaration as reqUired' under Parts 268 and 267 of th.!s subchapter. . <d> With appropria~e declaration, as provided In Part 287 or this subchapter, the following preservatives may be added, in the amounts indicated, to rendered animal fat or a combination of such fat and vegetable fat: <V Resin guaiac not to exceed V.o of 1 percent. <2> Nordlhydroguaial·etlc acid not to exceed 'Aot• of 1 percent. (3) Tocopherols not to exceed o/iuu of 1 per<;ent. <A 30-percent concentra-tion of tocopherols In vegetable oils shall be used when added as a preservative to products designated as "lard" or "rendered park tat".) ~ · <4> Lecithin, Provided, That noth.!ng in th.!s P&ra8raph shall prevent the use • of th.!s substance as an emuls11ler in oleomargarine and put! pastry shor-ten-Ing. <e l To facilitate chopping and/or to dissolve the usual curing ingr~ents, water or ice may be used fn the prepara-tion of luncheon meat and meat loaf; however, the total amount of water used shall not exceed 3 percent of the ingre-dients going into the t>reparatton of the product and its presence shail be de-clared as required under Parts 268 and 267 of th.!s subchapter. <f> Except as otherwise provided. sausage shall be prepared with meat, or meat and meat byproduct, seasoned with condimental proportions of condi-mental substances. (g) Under appropriate deelaration, as reqUired in Parts 266 and 267 of this subchapter. sausage may contain not more than 3¥.z percent, t.ndlvldually or collectively. of cereal, vegetable starch, starchy vegetable flour, dried milk, or dried skim milk. (h> For the purpase of facilitating chopping and mixt.ng, and under appro-priate declaration ~ reqUired under Parts 266 and 267 of this subchapter. water or ice may be used in the prepara-tion of sausage which l:o not cooked, in an amoWlt not to exceed 3 percent of the total ingredients used. ·Sausage of the kind which Is cooked, such as frank-furter. vienna, and bologna, may contain not more than 10 percent of added water or moisture. . m Bicarbonate of soda, caustic soda, diatomaceoUs evth. fuller's earth, car-bon, agents used" exclusively as catalyz-ers, such as nickel preparations. and such other substances as may be approved by the chief of division may be used In the preparation of rendered fats: Provtded. That they are eliminated during the process of manufa~ture. , (j > Caustic soda, soditiin carbonate <soda ash or sal soda>. trisodium phos-phate, or sodium metasillcate, or a com· bination of these substances, or lime, or a combination of lime and sodium car· bonate, and/or a solution of hydrogen peroxide, may be used in the prepara-tion of tripe; Provided, That immedl· ately following the treatment the triPe Is thoroughly washed with clear water and the added substances removed. (k) The use of sodium nitrite, potas-sium nitrite. sodium nitrate or potas-sium nitrate, or combinations of nitrite and nitrate, shall not result in the pres-ence of more than 200 parts per million of nitrite In the finished product. Sup-plies of 'sodium nltrite and potassium nitrite and mixtures containing them must be kept securely under the care of a responsible employee of the establish-ment. The spectftc nitrite content of such.supplles must be known and clearly marked accordingly. The maximum amounts or sodium nitrite .and/or potas-sium 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> Yt ounce 1n 100 pounds of chopped meat and/or meat byproducts. · . (} > Harmle&~ synthetic 1lavorlng may be added to products for which they are approved by the ch.!et of dlvlslon, a.n<l declared as "artifl.cJal fiavortng". as re-quired under Parts 288 and 287 of th.!s subchapter. (m> Pork for use in fresh pork :;ausage shall not contain more than 50 percent of trim.mable fat, that Is, fat which can be removed by thorough, practicable trimming and sorting. In) Coloring matter and dyes which are approved by the chief of division when declared as required under Parts 266 and 287 of this subchapter may be mixed with rendered fats, applied to ani-mal and artificial casings, and applied to such casings enclosing product, provided that there is no penetration of the color· 'ing matter or dye into the product. The presence of a visible ring of dyed prod-uct appearing around the periphery of the cut surface Is evidence of penetra-tion. -The following coloring matters and dyes are acceptable: <1) The natural coloring matters al-kanet, annatto, carotene, cochineal. green chlorophyl. satrron, and tumeric. <2> Coal-tar dyes as follows, subject also to certtftcatton by the manufacturer and the furnishing ot authoritative evi-dence to the inspector in charge that the dyes have been certtfted under the Federal Food, Drug, and Cosmetic Act for use in connection with foods: Name Farmer name FD&C Blue No.1·-·--· Brilliant Blue FCP FD&C mue No. a:, _____ Ind1gotlne PD&C Green No.1----G~tnea Green B FD&C Green No.~----Light Green SP Yellow lab. PD&CGreen No.3 ____ Fast Green FCF FD&COrangeNo.t. __ Orange 1 .PD&C Orange No. 2-. _. Orange SS FD&C Red No.1.-·---· Ponceau 3R FD&C Red No. 2·-----· Amaranth PD&CRed No.3--·---· Erytbrostne FD&C Red No.4---·-·· Pollceau SX PD&CRedNo.32-·---· 011 Red XO FD&C Yellow No.1---· Naphthol YellowS PD&C Yellow No.2. __ . Napthol Yellow s-• Pota.&S1Wll Salt FD&C Yellow No.3 ____ Yellow AB FD&C Yellow No. •--·-Yellow OB FD&C Yellow No, 5---· Tanraztne PD&C Yellow No.6.--· Su~U~et Yellow FCF <3> Mixture of two or more dyes men-tioned in subparagraphs <1) and !2), of this paragraph, or a mixture of one or more of the dyes with harmless inert materials, such as commo1.1. salt or sugar. <o) Ham fat may be added to ham meat in the preparation of deviled ham provided tl~e finished product does . not contaJn more than 35 percent of fat. The moisture content of deviled ham shall not exceed that of fresh unproc-essed ham. § 268.8 Preservatives permitted tn meat food proaucts tor export; handling: such t>roduct not to be usea tor domestic food purposes. (a,) When no substance Is used 1n the preparation or packing of products for export which, either: in kind or In proportion, conru.cts with the laws of the foreign country to which suc.h products are to be exported, and the for-eign purchaser so directs In writing, products for export to such foreign coun-ti:y may contain preservatives in accord-ance with such direction. Such prod-ucts shall be prepared and packed in compartments of the establishment sep-arate and apart from the compartments OPO-WFA. 4()0-.p. '' 0 in which any product is prepared or packed for domestic use or consumption, except as permitted by paragraphs <b> and (1) , of th.!s section and shall be kept separate. <b> The paelting of artlcles which are prepared, as provided for in paragraph <a>. of th.!s section, with any preserva-tives not permitted by § 268.'1 may ))e done 1n the regular packing rDom, pro-vided no other product be allowed in the packing room during the time of such ,packing, except as provided in para-graph <D • of this section. After the packing is completed, the packing room shall be thoroughly cleansed· of the pre-servative before the packing of other ar-ticles therein Is resumed. A separate room or compartment constructed of tight partitions or walls shan be set apart tor storing the preservatives, trays, and other appliances used 1n connection with the packing. This room or compartment shall be held under a lock furnished bY the department, the key of wh.!ch shall not leave the custody of a division employee. <c> The packing of all articles under paragraphs <a> and <b> of th.!s section shall be conducted under the personal supervision of a division employee. <d> No arttcle prepared or packed for export under paragraph (a) or <b> shall be sold or offered for sale for domestic use or consumption, ti'ut unless exported shall be destroyed for food. purposes un-der the personal supt>rvislon of a division employee,. <e> 'lbe contents of the conta.!ner of any article prepared or packed for export under paragraph <a> or CQ) of this sec-tion shall not be removed, in whole or 1n · part, prior to exportation, except under · the supervision of a division employee. If such contents be removed prior to ex-portation, then the article shall be either repacked. in accordance with the provt• s1ons of paragraph <a> or (b) and para-graph <c> or this section, or destroYed for food purposes under the personal su-pervision of a divlsion employee. <f> Permi.sslon must be obtat.ned from the ch.!ef of division before meats packed in borax are shipped from one omcial establishment to another or to an Wlom-cia.l. establishment for storage; except such meat prepared for the acco.unt of Federal agencies. (g) At all times, the identity of meat to wh.!ch borax has been added shall be etrectively maintained. In no case shall such meat, nor anY trimmings or fat derived from such meat, whether un-washed or washed, or otherwise treated, be diverted to domestic use. (h) Salt used for bulking meat pre-viously packed 1n borax may not again be used in an edible products department other than In connection with the pack-ing of meat in borax. If available, only 'lnetal eqUipment should be used for. handling such meat. Particularly eD'ec-tive cleansing will be reqqired if wooden equipment, such as trucks, wasbing vats, etc .• is used. Boxes from wh.!ch boraxed meat has been removed may be used tor repackl.ng meat in borax, but their. use · as conta.!ners for other meat will be de-pendent upan the effective removal of all traces of borax. (1) The following Instructions pertain to export cured pork packed in borax for the account of Pederal agencies: <1 > The meat may be pa.cked in bo-rax in a room in which there is borax-free meat, provided proper care is taken to see that the borax-free meat 1s not aJfected by the borax. Under the same condition meat packed in borax may be received, unpacked, defrosted. soaked, washed, smoked, and repacked in a room where there Is other meat. However, meat originally packed in borax shall at all times be subject to the restrictions of meat so packed, even though repacked without borax. After packing or re-packing, borax meat may be stored in a room with meat not packed ln borax, provided a r~asonable degree of separa-tion Is maintained between the two classes of product. § 268.9 Samples of products, water, dues. chemicals, etc., to be taken /or e:z:-ami1Jatfon. Samples of products, water, dyes. chemicals, preservatives, spices, or other articles 1n any oflicial or exempted establlshment shall be taken, without cost to the div.lsl.on. for examination, as often as may be deemed necessary for the etncient conduct of the inspection. § 288.10 Prescribed treatment ot pork ana t>rOducts containing pork to destrov trichina¥. <a> All forms of fresh pork, including fresh unsmoked sausage con-ta.!ning pork muscle tissue. and pork such as hams, shoulders, shO'llder pic-nics, bacon, and jowls, which are sub-jected 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 custom-arily weU cooked in the home or else-where before being served to the con-sumer, Therefore, the treatment of such produe~...,..;or the destruction of trichina~e isMquired. , (b) Produ'tts containing pork muscle tissue (including hearts> or the pork muscle tissue which forms an ingredient of such products, including, or of the character of, those here1naf~r named, are classed as articles whtch shall be etrectivelY heated, refrigerated, or cured at a Federally-inspected establishment to destroy any possible Jive trichinae: Bologna; frankfurts; viennas: smoked sausage; knoblauch sausage; mortadella; all forms of summer or drled sausage, Including mettwurst: cooked loaves. roasted. baked, boiled or cooked ham; pork shoulder, or pork shoulder picnic; Italian-style ham; Westphalia-style bam; cured meat rolls; capocollo <ca-picola, capacola); coppa; fresh or cured boneless pork shoulder butts. hams, loins, shoulders, picnics. and simUar pork cuts, In casings or other contaJners in which ready-to-eat dellcatessen articles , are customarily enclosed; cured bone-less pork loin; boneless back bacon <Ca.-nadian-st:vle bacon>; pork cuts such as hams, shoulders, picnics and butts which are subJeeted to smoltlng at suf-ficiently high temperatures to impart a partially cooked appearance to the meat <ordinarily, such cuts fall 1n th.ls class when heated to an internal temperature above 120• F.>. (C) The treatment shall consist of heating, refrigerating, or curing, as fol-lows: • <1> Heating. All parts of the pork muscle tissue shall be heated to a tem-perature not lower than 137• P., and the method used shall be one known to insure such a result. On account of dif-ferences in methods of heating and in weights of products undergoing treat-ment tt 1s 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 plece of sausage, each ham, and other product treated by' heating in water be kept entirely sul:!merged throughout the heating period; and that the largest pieces tn a lot, the innermost links of bunched sausage or other massed arti-cles, and pieces placed in the coolest part of a heating cabinet or comPartment or vat be included in the temperature tests. · <2> Refrigerating. At an~ stage of preparation and after preparatory chUI· ing to a temperature of not above 40• P. or preparatory freezing, all parts of the muscle tissue of pork or product contain-ing such tissue shall be subjeeted con-tinuously to a temperature not h.!gher than one of those specUled in Table 1, the duration of such refrigeration at the spectfted temperature being dependent on the thickness of the meat or inside dimensions of the container. T.&RLK 1-RI!Q'tllliii:D P•RIOD OF fRJ:UI'NO AT TIU(· I'KRA.TVI!J: bmiCA'l'ltD Temlltnlt~l Group l I Group 2 " F. I Da)JI I D<lp3 6 20 30 -10 10 20 -20 6 12 Group 1 comprises product in separate pieces not exceeding 8 inches in thick-ness. or arranged on separate racks with the layers not exceeding 6 inches 1n depth, or stored in crates or open boxes not exceeding 6 inches in depth, or stored as solidly frozen blocks not exceeding 6 Inches in th.!ckness. Group 2 comprises products in pieces, layers or within open containers the thickness of which exceeds 6 inches but not 27 inches, and product in closed con-tainers including tierces, barrels, kegs, and cartons having a thickness not ex-ceeding a7 inches. The product undergoing such refrig-eration or the containers thereof shall be so spaced whJle in the freezer as will insure a free circulation of a.!r 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 s• P., -to• F., or -20• F., as the case maybe. During the period of refrigeration the product or lot thereof shall be kept separate from other products and In the custody of the dlvtsion. Rooms or com-partments equipped for being made secure with division lock or seat shall be provided. The room or compartment containing product undergoing freezing shall be equipped with accurate ther-OPG-WFA. 40Q-9. 2~ •
mometera placed at or above the birbeat level at whlab the product undereolng treatment Is stored and away from re-t.naeratlng colla. After the preacribed freefllna baa been finished, Ule product shall be kept under close supervision of an inspector until it is prepared ~n bal form or until lt is transferred under division control to another establishment for preparation in flnished form. Pork which has been refrigerated as herein specl1led may be transferred ln sealed ratlroad cars, sealed motortrucks, sealed wacons, or sealed closed con-tainers to another omctal estabUshment at the same or another station for uae to \be preparation of products of a kind :luatomartly eaten without cooldnr by tbe consumer. The sealing of closed containers, such as boxes and alack barrels, sball be e11'ected by cordinr and amxlng tbereto d1v1aion seals. and such containers u uerces and kegs sb&ll be held in divialon custody by seallnc with wax impressed with a metal divlaton brand. RaUroad cws, motortrucks, and wacons shall, when necessary, be sealed with div1s1on car seah. Properly se&led and marked closed containers may be 8hlpped, with other meat, in unsealed railroad cars, motortrucks, and w&~ona. Containers such as boxes, barrels, and Uerces shall be plainly and conspicuously Dl8J'ked with a label or stencil furnished by the establlsbment, as follows: "Pork prod.uct. ----degree P. ----days' refrig-eration,'' indicating the temperature at which the product was refrigerated and lenath of time so treated. Par each con-~ent there shall be promptly Issued and fowarded to the inspector in charge at deatinatlon a report on Form FDA 408-1 <superseding Ml 109-P>, appro-priately mocWled to &how the character of the containers and that the contents are "Pork product ----decrees P. ----daJS' refrireratlon." A dupUcate copy should be forwarded to the Washincton omce of the div1alon. <S> Curtng-<n Sau.aoe. Bauaace 1D8J be stded fn a.ntmal caa1nrs. bydro-ceUuiOse casiJlp, or <:loth bags. Dur1nc any sta.ge of treatlna the sausage for the destruction of Uve trichinae. these cover-ings shaD not be coated wtth paraJiln or ~ew~~~.Mrsb~~y"wqebe washed durina any prescribed period of dryln~t-In the preparation of saUS&Ie, any one of the following methods ma:v be used: •ethod. No. 1. Tile meat ahall be, ground ar cl\oppeUlDw pleeea not e:a:~ tbra· fourths of an lncb ln dlame\er. A drJ-cw· -ml..rtUnl contalnins not 1-thap 8~ pounds of ult to each hundredwelgbt of tbe UDIItutred aauaage shall be thoroughly mtxed wtth tbe pound ar ehoppecl meat. Aner belni atwrec1. BaUilai"l baYI.ng a diam-eter IWK exceedlnc 8% lncbee, meuurec1 at Ule t1me of atualDI. abal1 be belcllD a drJiUI room not lea. than ao daya &t a temperature not lower tban tli0 P~ 'xcept tbat tn aau .. p of tbe variety lltnown aa pepperODJ, If ln aMlDp not eacllldiq 1% lncbes tn diameter meuurecs at \be time o1 lltulllns. tbe perkld at clrffDs may be reduced co 16 eta,.. ID no ca~e, bOWeYer, llhall 'be •u.aae be releued nom tbe .drJ1DI room 1D 1 .. than t& da,. ftom tbe time tbe curing material~ are added. ucept. that sautap of the varl.ty IDiown u pepperonl, If tn cu1np not e~:oeedliiC tbe lise apec1fted, may be re1aued M tale apiratton of ao daJI.. from tale time tbe aurln1 m&Wtall are added. 8a'IMIP ln • culnp uceedlJ:al 8~ tncbel, but not n· caedi.DJ t tncbea, tn dlametar at tbe ttme of stu&ng, shall be held ln a drflng room not lea tban 86 daya at a temperature not lower than t5• P ~ And tn no cue shall \be eauaaae be releued from the Clry1ng room tn le. than tO daya from t.be time tbe curtnr material• are added to the meat .. Method No. z. The meat shall be ground or cbopped tnto plecea not eaceecltng three-fourth& of an tnch 1n diameter. A drJ·CUr· 1ng mtnun contalntng not 111!1 than ~~ pounds of aalt to eecb hundredwellbt of the unnutred •usage ahlll.l be thoi'OU£hly miJ:e<l with th& ground or chopped meat. Atter batns ltutred, the aauage bavtns a dtameter not e~:ceedtng 3% Inches. meuured at the time of atutrtng, ahall be smoked. not t.e than 40 bour8 at a temperature not lower than 80• P., and ftn&lly beld tn a drylng room not Ieee than 10 da,-. at a temperature not lower tba 46• P. In ao case. however, sblll.l tbe eauaap be releaaed rrom the ctry1ng room ln leu thiUl 18 days from tbe time t.be curln8 materlala 'are added w tbe meat. 8&\18818 exceeding 3% IDcbel. but not uceecttn1 f lnchea. ln diameter •t tbe time ot lltutnng. &ban be held In a dr)'tng room, followi.Dg am.okilll ae above lWllcated, not lela than 211 da,-. at a temperature not lower tbl:n 46" P., and ln no CaM ahall tile 116UIIale be rele8Mcl ffODI the drytDa room 1D le88 tban 3S da.ya from the tlme the curtnr m.atertall an added. to the meat. Method No. 3. The meat &ball be ground or chopped tnto plecee not ezceedl.nl tbree-fourthl of an Inch ln dtameter. A dr)'·curtn, m.tuure contalnlnlnot 1-th&D ay, pounda of salt W eecb bundredwetgbt of the UD· atutred eaaaage ah&ll be tboro\JI}lly mlll:ec1 with tbe groun.d or chopped meat. Mter ad-mixture with tbe salt and other curing m•· tertale and betOle stutrlng, tbe pound or cboppe4 meat abaU be held at a temperature not lower lthlul at• P. for not 1886 than S8 b.oura. After beln& ltu1recl the sauap shall be held at!a temperature not lower than at• P. tor an addltlonal period of time IJUftlclent to m&lr.e a· total of not leas than l<K boura from the time tbe aurlng m.aterlala are added to tbe msat, or the I&UBIIII &hall be held for 111e ttme apeclftecl tn a picli:Je~urtar medium of .not lees than 110• strength (&alometer readlll8) at a temperature not lower than oM• P. Ptnally, the sau1age bavtns a diameter not uoeedlDIJ S% Inches, meaaured. at the ttme of 1tufllng, &ball be IDlDked for not Ieee Ulan 12 :ti.CIUh. The temperature of the IIIDOkeboUII durtnc tb.le period at no ttme ahall be lower than 110• F.; B.Dd for" consecu-tive houra of tbta pertod tbe ~Q~okehouse eball be malntatned at a temperature not lower than 1~· P. 8aueage esceedlnc 8% tnehea, but not e-.clbll 4 lnehee, ID diam· et.er at the tlme ar etua~D& llball be IIIJlOked, folJowtng tbe preecrlbecl curtn&. for uot leea t.ban 111 houra. The temperature of the smokebouae dlU'i.ng the 16-hour pertod &ball at no time be lower than DO• F., and for 7 coDHeuttve llo\U'II of thle period the smoke· bOUM lhall be ma.lntal.nad at a temperature ~loWer Ulan US• P. In ngutati.D( tbe tem-perature of the amokllllouae tor the treat· ment of •aUII&Ie under tble method, tbe temperature of 128• F. dla1l be attained grad-ually during a period of not 1 ... tban 4 houre. •eth.o4 No. 4. Tbe meat ahal1 be ground or cbopped Into pllecee DOt aceed1n8 one-fourth of an lnc:b. .tn d1ameter. A dry--curtng mtnure contalntq not 1-than 2~ pounds of &alt to each bundredwe)lbt of the un-atutred a&1JN1e aball be thoroUibly mlaed wtth the arouncl or chOpped meat. After acbDlll:tur. WWl tbe lalt and o&ber aurlnJ matertall &Dd before atufllng, the 8llJWld or cbopped •uease ebaU be beld. u a compact mau, not mOre tban e tncbee tn depth, at a temperature not lower than se• P. ror not leu than 10 da,.. At the term.tnatton of the h0lcll1'18 pertod. the II&UMIB aball be atutled tn cutnp c. ~ blip not. -.oeecttna 8% ~ In cttameur. meaaured at Ute tame of liUfiiDC, After bel.ll( atded, tbe a&UI&P llbiJJ be bellS .tn a drJbllr room at a tempera-ture not lower than til• P. ror tbe remalnder of a 36--day pertocl, meuured from tbe time-the curllli materials are adcled to the meat. At any time after atWilni. If & coocern deems lt dealrallle, the product may be beaeed ID a water bath tor a period not to uc:eed 8 hOW'I at a tclmperature not lower tban 86• P .. or subjected to smokllll at a temperature not lower tban 80• P .. or the product may be both hea~d and smoked u apec1fted. The Ume conaumed .tn beattng &Dd amoklnl. how-eYer, 8hal1 be 1D ackUCioD t.o tbe 8&-claJ bold· tnr period apacl11ed. · <11> Capocollo <captcola, caf)acola). Boneless pork butts for capocollo 15ball be cured 'in a dry-cur1nl" miXture con-taining not less than 4% pounds of salt per hundredweight of meat for a period of not less than 25 days at a temperature not lower than 38° F. If the curing mate-rials are applied to the butta by the process known as churn!na. a small quan-tity of pickle may be added. During the curing period the butts may be over· hauled according to any of the usual pJOcesaea of overbaultng, including the addition of pickle or dry salt 1f desired. 'lbe butta shall not be subJected dur1Dg or after curtna: t-o any treatment designed to remove salt from the meat, except that superficial washing may be allowed. After belnr stuffed, the product shall be $moked for a. period of not less than 30 hoW'll at a temperature not lower than so• P .. and shall ftn&ll:v be held in a dry-ing room not Iesa than 20 days at a tem-perature not fower than 45" F. (111) Coppa. Bonele13 pork butts for coppa shall be cured in a dry-curing ml%-ture containing not leas than 4~ pounds of salt per hundredweight ot meat .for a period of not less than 18 daya at a temperature not lower than 38" F. U the curing mixture 1s applied to the butts by the procesa known aa churning, a small quantity of pickle msy be added. Durtnr the curing periOd the butts may be overhauled accorcUn~r to any of the usual processes of overhauling, Jnclud· log the addition of pickle or dr:r salt if dea1red. The butta shall not be subJected during or after curing to any treatment; designed to remove salt from the meat, except that superJlclal washing may be allowed. After being stuffed, the product shall be held In a drying room not less than S5 daya at a temperNw'e not lower than t&· P. · Uv> Hama. In the curing of hams either of the follOWing methods may be used: lltnlwd No. 1. The bama ahall be cured by a dr)'-ealt curinl ~ not 1-thlul to dar& at & temperature not lower tban 86" 1'. The bema aball be laid dOWn In 18lt, not lee& than t pounds to eaab bundredwettht of bema, the ult ~I.DJ applied tn a thorougb manner to \be lean me.t of each bam. When pW!ed tn cure tbe h.ame may be pumped wttb pktia U deelred. At leut once clurlng the curing p..-the hama ebaU be overhaUled and acldlttonal aalt applled. If neceseary, eo that the lean meat of eacb bam 1a thorougbly covered. Aftw removal tram cure the llama may be aoakecl tn wawr a$ a temperature n~ hJiber than '10" P. tor not more than 111 hours, during wldcb ttme tbe water m•:v be cb&Died once; but they ehall not be aubJected to any otber treatment de-elgnecl to remove l< from tbe meat. acept that su~tal wubllll may be allowed. The llama eba1l dnally be ctrtecl or emohd Dot 1-than 10 da)'ll at a temperature not lower than ea• P. OP~WJ'A ~p. 21 •eth.od No. I. 'lbe bame &hall be cured by a dry-aalt curing proceea at a tempenture not lower th&D 86" P. for a pertod of not leas than S day• for each pound of weight (green) of the tndlvldual hame. 'lbe time of cure at each lot of hama placed. 1n cure aboUld be calculated on a ba.llll ol the -tgbt of tbe beavtat bam of tbe lot. Kama cured by thte method, before they are placed 1D cure. llball be pumped wtth ptckle solution of not less than 100• strength (salometer), about 4 ouneee of tbe solution being Injected tnto \be Bhank &Dd a Uke quantity alOJII tbe tlan1t side of the body bone (femur). The bam8 6llall be lald down tn aalt, not 1-tban 4 pound8 ot •tt to each hundr~dwetght of bama. tbe ult beinB applled tn a thorough manner to the lean meat of each barn. At !qat once dur1ng tbe curiDg proceu tbe ba.ma ehall be over-hauled and addtt.lonal aalt applle<l. 1f neceaary, ao that the lean meat at each bam ta thor-ougbly covered. Atter removal from tbe cure the bama may be eoaked ln water at a temperature not higher than 70" P. for not more than 4 houra, but llhall not be IIUbJectecl to any otber treat· ment deetgned CO remoft lalt from tbe meat, ucept tbat eupeJ1lcl•l waahtng may be al-lowed. The haml shall then be drlecl or smoked not l1t811 than 48 hoUrs at a tempera· ture not lo-r than ao• P., and 1lnally ehaU be beld In a drylng room not 1-than all days at a temperature not lower th&D t6• P. (v) Boneless pork lotm and. loin ~nds. In lieu of heating or refrigerating to de-stroy trichinae in boneless loins, the loins shall be cured for a period of not less than 26 days at a tempeTature not lower than 38• P. by the use of One of the fol-lowing methods: Jlletho4 No. z. A"dry-aalt curing mlnure contalnq not less than 6 pouncle of aalt to each hundredweight at meat. •eth.Ol! No. z. A ptckle IIOlutton of not Iesa than 80" Strength (II&Jometer) OD tbe baslB of not 1-tb•n eo pounds of pickle to eaeb hundredweight of meat. 11tetho4 No. 3, A plcli:Je sOlutiOn added to the appra.td dry ... alt eure provided the p1ekle eolutlon Ia not 1-than eo• atrenatb (118lo-meter). After removal from cure, the loins may be soaked in water for not more than 1 hour at a temperature not higher than 70• P. or washed under a spray but shall not be wbjected, during or after the curin&" process, to anY other treat-ment designed to remove.. salt. FolloWinl curtng, the loins shall be smokea for not Jess than 12 hours. The mtn1mum temperature of ihe smoke· house during this pertod at no time shall be lower t111i.n 100° P., and for t consecu-tive hours of this period the smokeho118e shall be maintained at a temperature not lower than 125 o P. Plnally, the product shall be held in a drying room for a period of Mt less than 12 days at a temperature not lower than 45° P. (d) General instructions. When nec-essary to comply with these inAructlons, the smokehouses, drying rooms. and other compartments used 1n the treat-ment of pork to destroy trichinae shall be sUitably equipped, by the establish-ment. With accurate automatic recording thermometers. Inspectors in charge are authorized to approve for use 1n sausage smokehouses, drylnr rooms, and other compartments, such automatic recording thermometers as are found to gl.ve satls-factocy senice. To Insure the dectlve admJnlstratloD of the· foregoing, inspectors who super-vise the handUng and treatment of pork to destroy live trichtnae shall: ( 1 l RecogniZe the importance of safe-guarding the consumer and follow care-fully the instructions concerning the treatment of pork to destroy trichinae. (2) Cheek the internal temperatures, with division thermometers, of all prod-ucts subJected to the heating method. <3l Test frequently, With dlv1s1on ther-mometers, the rellabiUt:v of establish-ment thermometers (Including automatic recording thermometers> and reJect for use any found to be inaccurate and un-reliable. (4) Observe dittsion thermometers carefully in order that none be used which have become defective or of ques-tionable accuracy. <5) Supervise in a methodical manner the handlinr. tn drying, refrigerat.lnr. and cur1Dg departments, of pork product under treatment for the destruction of live trichinae, and keep conveniently available, at the omctal establiShment for division uae, such records as may be ~ and Informative of each lot of product under treatment. <e> The requirement& of this section to destroy poss1ble live trichinae in the products of a k.Jnd enumerated to para-graph (b) of this section apply to prod-ucts which are exempted from tnapec-tion. § 268.11 Canning with heat processing and · hermeticaUy sealed containers: cleantng containers; closure; coc!e mark-ing; heat procesring; fncubGUon. <a> Containers .shall be cleaned thoroughly immediately before fllltn&, and precau-tion must be taken to avoid soiling the Inner surfaces subsequent.ly. Cb) Containers of metal, glass, or other material shall be washed in an inverted poalt.lon with running water at a temperature of at leaat 180" P. The container-washing equipment shall be provided with a thermometer to register the temperature of the water Used for cle&rlinl the containers. (c) Nothing less than perfect closure Ill acceptable for hermetically .sealed con-tainers. Heat processinl shall follow promptly after cloatng. Cd) Careful lnspectlon shall be made of the containers by compet,ent estab-liShment employees immediately after closing, and containers which are defec-tivelY fllled. defectively closed or tho&e 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 sumciently for handling after processing by heating. The contenta of defective containers shall be condemned unless correction of the defect i8 accomplished witbJn six. hours folloWing the sealing of the con-tainers or completion of the heat proc-essing, as the case may be, except that <1> it the defective condition 1s discov-ered during an afternoon run the cans of product may be held in coolers at a temperature not exceeding sa• F. under conditions that wlll promptly and etrec-Uvely chlll them untll the followtna 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 in-cubated under division supervis1on, attet which the cans shall be opened and the sound product passed for food; and (3) short vacuum or overstu11ed cans of product of a class permitted to be la-beled, "Pertshable, Keep Under Refrig-eration" and which have been kept under adeQuate refrireratlon since processmg may be opened and the sound product passed for food. <e) Canned products shall not be passed unless after cooling to atmoa-pherlc temperature, they show the ex-ternal characteristics of sound cana; that 18, the cana shall not be overfllled; they shall have concave sides, excepting the seam side, and all ends shall be con~ cave; there shall be no bulgtq; the sidea and ends shall conform to the product: and there shall be no slack or loose tin. Cf) All canned products shall be plainly and permanently marked on the containers by code or otherwise with t.he identity of the contents and date of can-niDI. The COde used and Its meanlnr shall be on record In the ofDce of the inspector in eharre. (g) Canned product must be processed at such temperature and for such period of time aa wlll assure keeptnr without refrtaeration under usual conditions of storaae and transportation when heating is reUed on for preservation, With the exception of those canned products which are processed without steam-pressure cooklnr by permission of the chief of di-vlaton and labeled ''Perlahable, Keep Under Befrtgerat1on." <h> Lots of canned product shall be tdenttfted during their handllng prepara-tory to heat procusing by tarl'ing the baskets. cages or cans with a tag which will change color on going through tbe heat processing or by other etJective means so as to positively preclude fallure to heat process after closing. (1) Pacllitiea shall be provided to in-cubate at least representative salDples 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., and, In addition, where thermophlllc bacteria millht be present. for 10 days at about 130° P. When both tests are used, they may run concurrently. The extent to which incubation testa E>hall be required depends on condtttona such 8d the record of the eatabUsbment tn conducting canntnr operations, the ell:· tent to which the establiShment furnishea competent superviaton and Inspection In connection with the canning operations, the character of the equipment used, and the degree to which such equipment Ia maintained at mazlmum emctency. Such factors shall be constdered by the Inspector In charee In determining the extent of incubation testing at a particu-lar eatabiJahment. In the event of failure by an e.stabl16b-ment t.o provide suitable faetUties for lo-cubatlon of test samples, the Inspector to charge may require holding of the ·entire lot under such condittoas and for QPo-OA .-p. Z'f
lj ~ I, J such period of time as may, in his discre-tion, be necessary t9 establish the stabll· ltY of the product. The inspector in charge may penult -lots of canned product to be shipped from the establishment prior to completion of sample incubation when he has no rea-son to suspect unsoundness in the par-ticular rots. and under circumstances which will assure the return ot the prod-uct to the establishment for reinspectlon should such action be indicated by the Incubation results. § 268.12 Preparation of dog food or similar uninspected article at oDI.cial es-tablishments; edible products depart-ment; inecltble products department; de· naturing. <a) When dog food; or similar uninspected article Is prepared in an edible product department, there shall be sW!lclent space allotted and adequate ~uipment provided so that the prepara-tion of the uninspected article in no way interferes with the handllng or prepara-tion of products. Where necessary, sep-arate equipment shall be provided tor the uninspected article. To assure the main-tenance of sanitary conditions In the edible product departments, the opera-tions incident to the preparation of the uninspected article will be subject to the same sanitary requirements that apply to all operations in edible product de-partments. Th~ preparation of the unin~ spected 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 Ingre-dient of the uninspected article, other than during the regular hours of in-spection. The materials used in the preparation of the uninspected article shall not be such as would interfere with the inspection of product or the mainte-nance of sanitary conditions 1n the de· partment. The uninspected article may be stored in, and distributed !rom, edible product department: Provided, That ade-quate facilities are furnished, that there · is no interference with the maintenance of sanitary conditions, and that it '1s properly identified. <b) When dog food or similar unfn. spected article is prepared in a part of an official establishment other than an edible product department, the area in which the dog food is prepared shall be separated from edible product depart-ments in a manner similar to that re-quired for separation between edible product departments and Inedible prod'-·uct departments. Sutllclent space must be allotted and adequate equipment pro-vided so that the preparation of the un. inspected article does not interfere with the proper functioning of the'other op-erations at the establfshment. Nothing in this paragraph shall be construed as permitting any deviation from the re-quirement 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 ot the unin-spected product must be such as not to interfere with the maintenance of gen-eral sanitary conditions on the premiSes, .... and It shall be subject to inspeetional supervision similar to that e:teercised over inedible product departments. There shall be no return of any product to edi-ble product departments. Trucks, bar-rels. and other equipment shall be cleaned before being returned to edible product departments from inedible prod-uct departments. Unoffenslve material prepared outside edible product depart-ments may be stored in, and distributed from, edible product departments only if packaged in clean, properly identified. sealed containers. <c) Dog food or other animal food pre-pared, 11) whole or in part, from mate-. rials derived from cattle, sheep, swine, goats or horses. shall be distinguished from articles of human food, so as to avoid the dlstrtbutton of such· animal food as human food. To accomplish this. labeling of hermetically sealed, conven-tional retail size containers as, for ex-ample, ~·dog food" will be considered suf-ficient. rf not in such containers, the product must not only be properly iden. tJtled, but it must be of such character or so treated <denatured or decharac. terized) as to be readily distinguishable from an article of human food. Dog food shall not be represented as be.lng a human food. § 268.13 Mtxtures containing product but not amenable to Meat Inspection Act. Mixtures containing product but not classed as coming under the Meat In-spection Act shall not bear the lnspec. tton legend or any abbreviation or rep-resentation thereof. When such article 1s prepared i)l any part of an official es-tablishment,~ the sanitation of that part of the establishment shall be supervised by division employees and the prepara-tion of such article shall not cause any deviation from the requirement that no uninspected product be brought into the establishment. § 268.14 Contamination ot product by ftood water. etc.; procedure lor handling. <a.l Any product which has been con-taminated by flood water, harbor water. or like polluted water. shall be con~ demned. (b.) After {l.ood water has receded, the 'establishment-shall, under the supervi-sion of a division employee, thoroughly cleanse all walls, ceilings, posts, and floors of the rooms and compartments involved, including the equipment there-in. An adequate supply ot hot water, under pressure, is essential for effective cleansing of the rooms and equipment. After cleansing, a solution of sodium hypochlorite containing approximately Y2 of 1% available chlorine (5,000 parts per million) . or other disinfectant ap. proved by the chief of division should be applied to the surface of the rooms. Where the solution has been applied to equipment which will afterwards contact meat, the equipment shall be rinsed with clean water before being used. All metal should be rinsed with clean water to pre-vent corrosion. <c> Hermetically sealed containers ot product which has been submerged or otherwise contaminated as in paragraph <a> of this section shall be reha.ndled promptly under supervision of a diVision employee as follows: <U Separate and condemn all product the containers ot which show extensive rusting or corrosion, such as might rna~ terially weaken the container, as well as any swollen, leaky;. or otherwise suspl-clou.~ container. (2) Remove paper labels and wash the containers in warm soapy water, using a brush where necessary to remove rust or other foreign material, Immerse In a solu-tion of sodium hypochlorite containing not less than 100 parts per million of avallable chlorine or other disinfectant approved specifically for this purpose by the chief of division. and rinse tn clean fresh water and dry thoroughly. (3> After handling as ln subparagraph <2> of this paragraph, the containers may be relacquered, if necessary, and then relabeled with approved labels ap~ tillcable to the product therein. •(4) The identity of the canned prod-uct shall be maintained throughout all stages of the rehandling operations, to tnsure correct labeling of the containers. § 268.15 Glands and organs lor use in preparing pharmaceutical, organothera-peutic, or technical products. <a.> Glands and organs which are not used as food products, such as cotyledons, ovaries, prostate glands, tonsils, spinal cordS, and detached lymphatlc, pineal, pituitary, parathyroid, suprarenal. and thyroid glands, may be shipped inter-state either by establishments operating under inspection or by those which do not operate un<ter inspection; Provided, That the containers shall be plainly marked "For Pharmaceutical 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 de~ partments of inspected establishments or shipped with edible product lf packaged in SUitable Containers Which Wlll in no way interfere with the maintenance of sanitary conditions or constitute an In-terference with inspection. ·(b) Glands or organs which are re-garded as food products, such as livers, testicles, the thymus and pancreas. may be shipped interstate or broug}\t int.o official establishments for pharmaceu-tical, organotherapeutic, or technical purposes, only if U. S. inspected and passed and so identified. PART 269-MARKET lNSPECl'ION &c. 269.1 Market lnapectton for shipment ,ot portions ot Inspected product not showing inepection legend: astlgn· ment of numbers; marking; to con-Corm with regulatlons. 269.2 Inspection and marking o:t meat from marked carcass or container. § 269.1 Market tnspection lor ship-ment of portiOns of inspected. product not showing inspection legend; assign· ment of numbers; marking; to con}orm wtth regulations. <a> Market inspection may be established to provide for 'the interstate transportation or export, ftm public markets, and other places, of P.P -tions of inspected and passed produc which, when cut or otherwise removed from a market carcass, part, or con-GPO-WFA 400--p. 28 a tl. 0 taine.r. do not show the Inspection legend. Each city 1n which market inspection is established shall be assigned an official number by the chief of division, and all articles transported ~der such inspec-tion shall bear the inspection legend and the official number of the city. <b) Persons furnished inspection un-der paragraph <a> ot this section shall conform to the reqUirements of the de-partment governing sanitation, tbe use of dyes, chemicals, and preservatives, and such other matters as may be specl· fled front tlme to time by the chiet of division as applicable thereto. § 269.2 Inspection and marking of meat trom marked carcass or container. Unmarked portions cut from a marked carcass or part or removed from a marked container, under market inspec-tion, for interstate transportation or for eJQJort, shall be inspected by a division employee at the time they are so cut or removed, and, If found to be sound, healthful, wholesome, and fit for human food, shall be marked with the inspection legend. Whenever practicable, the brand shall be applied to the meat itself. When this cannot be done, the container thereof shall be marked, for interstate transportation, as required by Part 266 of this subchapter, or, for exPort, as re-quired by Part 274 of this subchapter. PAI\T 270-REPORTS sec. 2'70.1 Inapectlon reports. 2'70.2 Dally reports. 2'70.3 Establishments to tum!Ab Inform&• tton for reporta. 2'70.4 Reports on sanlta.tlon. § 270.1 Inspection reports. Reports of the work of inspection carried on in every ofllcial establishment and elsewhere shall be forwarded to the division by the in-spector in charge, on such torms and in such manner as may be specified by the chief of division. § 270.2 Dailfl reports. DiVision em-ployees shall make daUy reports ot the amounts of articles handled or prepared in the subdivisions of the establishments to whlch they are assigned and of such other things as the chief of cUvis1on or inspector in charge may require. § 2'70.3 Establish..ments to jurnt:th in-formation Jor reports. Each official es-tablishtnent shall furnish to division em-ployees accurate information as to all matters needed by them for making their reports pursuant to § 2'10.2. § 270.4 Reports .on sanitation. Re· ports on sanitation shall be made by the diVision employees assigned to tbe various subdivisions of ofticlal establishments to the inspector in charge, and by the in-spector in charge to the chief of division or to the person destgna.ted by blm. PART 271-APP!W.S § 2'71.1 Appeals from meat inspection acti&ns. Any appeal !rom a deciSion of an employee of the division shall be made to his immediate superior having juris-diction over the subject matter of the appeal. PAJt1' 272-CooPBRATION WITH lAxAL AVTHORITU:S Sec. 272.1 Inspeetorll in charge to cooperate Wltb P'edetal, State, and other local au· thorlttea. 2'72.2 Detmlte cooperative arrangements to be approved by tbe division. § 2'12.1 Inspectors in charge to co-·aperate with Federal, State, and other local authontfes. Inspectors in charge shall confer with Federal, State, munic-ipal and other local officials at their sta-tions and inform them of the Federal meat-inspection service, what the dlvlslon ls accomplishing 1n that particular local-ity, and, ln turn, ascertain what ls being done by the local officials. § 272.2 Definite cooperative arrange-ments to be approved btl the division. tf it be proposed to adopt a. deftnlte cooper-ative arrangement, the. detalb! thereof shall be submitted to and approved by the clilef ot division before it is put into e1fect. PAIIT 273-BRIBBIIY, COUHTE!tn:ITING, ETC. sec. 2'73.1 Bribe&. 2'18.2 Inspection marks, etc.; Corglng, coun· tertelttng, ete.; Improper use and handling. § 273.1 Bribes. It is a felony, pun. ishal:>le by fine and imprisonment, for any person, tlrm, or corporation, or·anY agent or employee thereof, to give, pay, or o1Ier. directly or indirectly, to any eli-vision employee authorized to perform any duty prescribed by the Meat Inspec-tion Act or the regulations in this sub-chapter, any money or other thing of value with intent to iD.ftuence such em-ployee in the discharge of his duty. It l.s also a felony, punishable by discharge . from office and by fine and imprison-ment, for any division employee engaged ln the performance of any duty pre-scribed by the Meat Inspection Act or the regulations in this subchapter to ac-cept from 'any person, firm, or corpora-tion, or from any agent or employee of such person, firm, or corporation. any gift, 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 Inter-state or foreign commerce any gift, money or any other thing of value given for any purpose or intent whatsoever. § 273.2 Inspection marks, etc.; forg-ing. counterfeiting, etc.; improper use and handling. Itisam1sdemeanor, pun~ ishable by fine and imprisonment, for any person, tl.rnt, or corporation, or offi-cer, agent, or employee thereof, to forge. counterfeit, simulate, or falsely repre-sent, or wtthout 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, tabels, or other identification devices provided for in the Meat Inspection Act or in and as directed by the regulations in this subchapter, on any carcass, part of carcass. or the product or containers thereof, subJect to the provisions of the Meat Inspection Act, or any certificate in relation thereto au~ thorized or required ln the Meat Inspec4 t1on Act or as cUrected in the regulations in this subchapter. PART 274-EXPORT STAliiPS AND CERTU'I• CATES 1 Sec. 274.1 Manner of atl!xtng stamps and marlt· tng product tor ezport. 274.2 Export stamps and certltlcatea; In· structtona concerning IB.!Iuance. 274.8 Export tranaportatlon without certlft-ce.te problblted; speclal procedure or requirements as to ~rttftca.tton o:t product tor export to certain countries. 274.4 Special requirements as to product Cor export to countries named herein. 274.5 Special requirements as to anltnaJ. eaalngs tor export to countries named herein; certificates, stamps, handling, etc. 274.6 Export casings, bladders, hoots, horns. greaae and similar lnedlble animal proctucts. 274.7 Uninspected tallow, steart.n, oleo ou. etc.; not to be exported unleB!I ez. porter certifies aa Inedible. 2'74.8 Product pa.cked with preservative tor export; requtred stamps and certifi-cates; alblng and removal 01 a tamps. § 274.1 Manner of aDI.xing stamps and marking product lor e:tport. <a) A num-bered mea.t-lnspectton stamp shall be affixed to each outside container <except cloth wrappings) o! any inspected and passed product for export or to the PhlUppines, except ship stores and small quantities exclusively for the personal use of the consignee and not for sale or distribution. So far as possible stamps shall be issued serially. <b) Such stamps shall be securely af-fixed, and if the contalnel' be of wood the stamps shan be placed either <1) in a grooved space made by removing a por-tion of the wood of sW!lcient size to ad-mit the stamp, <2> on either· end of the package, provided that the sides thereof are made to project at least one-eighth of an inch to atford the necessary pro-tection from abrasion, or <3> In some other equally satisfactory manner ac-ceptable to the inspector in charge. (c) The cloth wrapping used as an out~ side container of any inspected and passed product for export shall bear the inspection legend and the establishment number applied by the 2 %-inch rubber brand, except that the cloth wrappings used as outside containers of such ex-portations to Great Britain are required to bear numbered export meat·lnspec~ tion stamps securely at!lxed. The export mark of inspection may be applied by means of the rubber brand to the cloth coverings of Inspected and passed prod-uct for export account of any Federal agency, regardless ot the country of destination, provided such marking in lieu of export stamps is authoriZed by the agency concerned. <d> A numbered meat-inspection stamp shall be afftXed to each ta.nk car s Attentlon lA directed to the requirements of Part 276. ot thta subchapter, governing transportation, and w the requirements oC f 268.8 9f this subchapter that articles pre-pared under that section for export be dt· stroyed tor tood purposes before being sold or offered for sale for dom.eattc use. OPO-WFA 400-p. 29
of inspected and passed lard or similar edible product, and to each door ot rail-road cars containing carload lots of in-spected and passed loose meat shtpped dJrect to Canacfa, Cuba, or Mexlco. ' § 274.2 Export stamps and certtft-cates; instructions ecmeerning issuance. <a> Upon application of the exporter. the inspector In charge is authoriZed to issue certificates for shipments of in-spected and passed product to any foreign country· or to 'the Philippines. Certificates should be iSsued at the time the articles leave the establishment; · 1f not issued at that time, they may be iSsued later only after ident1ficatlon and reinspect19n of the products. <b> Export certificates shall be iSsued in seria) numbers and in triplicate form. Quadruplicate certificates may be issued tor any exportation on request of the exporter. Each certiflcate shall show the names of the exporter and· the con-signee. the destination, the numbers of the stamps, if anY. attached to the arti-cles to be exported, the number and type of packages, the •shipping marks, the kind of product, and the weight. On certificates showing a Federal agency as exporter, if desired by the agency con-cerned, the words "For Export" may be used In lieu of name of consignee and destination, and the certificate should also show < 1 > on the date line. the name of the station at which they are issued, <2> under "Description and Marks," the add1t1onal statement "Establishment No.----.'' and (3) the initials and num-bers of the railway cars ln which the products are forwarded from the con-tractor's establishment. (C} Only one certificate shall be issued for each consignment. except that for suftlcient reasons new certificates may be iSsued by Inspectors In charge. When new certificates are issued the original certificate should be attached to the re-port to the Washington omce: lf possible, and 1n ease the original certificates can-not be obtained, explanation shoqld be made on the report of the reason for the iSsuance of the new cettltlca.tes. A cer-tificate issued 1n Ueu of another should show in the left-hand margin the nota-tion "Issued in lieu __ ," A certificate that Is canceled when another Is issued in lieu thereof, shall show In the left-hand mar-gin the number of the certificate which was issued in lieu, as follows: "No.--in lieu." (d) The original certificate shall be delivered to the shipper and shall be used only for the purpose of effecting the transportation and delivery of the con-signment. 1 e> The duplicate of the certificate shall be delivered to the shipper and by him delivered to the agent of the railroad or other carrier which transports the consignment from the United States otherwise than by water, or to the chief omcer of the vessel on which the exPort shipment is made and without which no clearance shall be given to any vessel haVing aboard any product. and shall be used only by these agencies and for the purpose of etrectlni the transportation of the consignment certified. The chief omcer of the vessel shall ftle .such dupli-cate with the customs omcer at the time of ftllng the master's manifest or thE' supplemental manifest. Cf) The triplicate of the certificate shall be retained by the Inspector 1n charge issuing the same and forwarded to the dtvislon tor filing. <g> Under no circumstances shall the original or the triplicate ot such certifi-cate be used for the purpose for which it. is prescribed by paragraph <e> of thb section that the duplicate shall be used. lh) Certificates and stamps may be issued by Inspectors in charge, upon re-quest, for export consignments of prod-uct of official establishments not under their supervision, provided the consign. ments are first identified as having been "U. s. inspected and passed" and are found to be sound, healthful. wholesome. and fit for human food. m At stations where but few certifi-cates are issued the triplicates shall be forwarded to Washington wtth t{le re-port covering thetr issue. Where the number is large the triplicates shall be promptly forwarded at the close of the month. <i> No erasures or alterations shall be :.nade on a certiftcate. All certiftcates rendered useless through clerical error or otherwise, and all certificates can-celed, for whatever cause, shall be re· turned to the Washington office with full explanation. <k> All ex:port certificates shail be so executed that the data. entered thereon will appear in the proper spaces. on each copy of the certificate. § 274.3. Export transportation without certificate pr?Jhibited; speCial procedure or requirements as to certification ot product tor export to certain countries. (a> No person operating any steam or sailing vessel, and no railroad or other carrier, shall receive for transportation or transport from the United States to Great Britain or Ireland, or any of the countries of continental Europe, or to Canada. Venezuela., Argentlna, Peru. Colombia, the l"'rench Antilles. Cuba, or Algeria, any product, except ship stores and small quantities exclusively for th~ personal use of the consignee and not tor sale or distribution, unless and until a certiftcate of Inspection covering the same has been Issued and delivered as provided in this part. The reqUirement of export certificates is waived for prod-uct exported to countries other than those named In this paragraph. The waiving of the requirement of export cer-tificates for product exported to certain count~les does not waive tl\e require-ments of § 274.1. (b) Export certificates for shipments of inspected and passed product to Italy, Argentina, Venezuela. Dominican Repub-Jtc, Colombia, Ecuador. Haiti, Norway, Poland, Guatemala, and Salvador shall be visaed by the consul of the country of destination at the place of origin Qr the ftr.st port. <c> Form FDA 412-8 <superseding MI 167). which ts printed in English on the obverse side and in French on the reverse side, shall be issued for each consignment of product d'Setined to Algeria, Belgium, France. and Poland, in addition to the regUlar export certificate. The Form P'DA 412-8 shall be fUlly executed and signed on both sides. ·~ <d) Form P'DA-412-8 clupersedlng W 167) and Form P'DA 412-& <superseding MI 169> must bear the omeial seal of the division inspector in charge who issues the certlficates. <e) ·ca1uz.da. <1> Export certitlcates shall not be issued for shipments of Uvers to Cabada unless the portal lymph glands are intact. <2> Export certlftcates shall not be ts-sued for any shipment of artificially col-ored product for Canada. <3> Export certificates for carload shipments of inspected and passed prod-uct. in bulk to Canada shall show the car numbers and Initials. <4l RegUlar export certificates shall be Issued Jn quadruplicate for product des-tined to Canada.. <f) Colombia. Form PDA 412-'l <su-perseding Ml 121-E}, which is printed in English on the observe side and in Span-Ish on the reverse side, shan be issued in quintuplicate for lard destined to Colom-bia, South America. The certificate shall be fully executed and Signed on both sides. The fifth copy shall be forwarded to Washington. · <g> Dominican Republic. RegUlar ex-port certificates shall be Issued in quad-duplicate for product destined to the Dominican Republic. (h) Ecuador. A special certificate on an omeial letterhead shall be issued for lard destined to Ecuador. showing the description and marks as well as the se-riaJ number of the regular export certifi-cate iSsued for the product and the state-ment that the lard contains "no added -stearine" or "not more· than 10 percent added stearlne" as the case may be. In-spectors in charge are also directed to issue an additional copy of the regUlar and special export -certificate tor lard destined to Ecuador. <1l Italy. Oleo oil destined to Italy ls required to contain exactly 5 percent of sesame oil, and the export certificate ac-companying the product shall show ln the margin: Oleo oll to wblcb exactly 5 percent or eesa.me on has been added. (j > Latvia. Export certificates shall be ISsued for reftned pure lard destined to Latvia. showing the description of the _ product as "Retl.ned pure lard." <k> Netherlands. <1> Export certifl~ cates shall be lssued.for fresh pork cuts not smaller than a quarter of a carcass destined to the Netherlands, with the fol-lowing additional certification written and signed by the inspector in charge on the reverse side of the certificate: The tresb pork d!l&Crlbed on the reveree 81de of thl$ t.ertlflce.te was refrigerated con-tlnuomly tor not less tban 3 weeks at a tem· perature not higher than 15• c. below treez-lng. <2> Form FDA 412-9 <superseding MI 169> shall be Issued for product destined to the Netherlands, In addition to the regUlar export certificate. m Switzerland. The certificate and description of the shipment shall appear in the French langUage on the reverse side ot certiflcates issued for shipments · of Inspected and ~ed product to Switz-erland. § 274.4 Special requirements as to t>roduct lor apor! to oountrle$ named OPO-WJrA. 406-p. 80 0 • herein-<a) Canad4. <1> The uteri, vulvae, black gut, spleens, prepuces, ud-ders, and testicles are prohibited in food articles for Canada. (2) Crowns shall be removed from hog bungs used as containers of sausage for. Canada. (31 Foreign products originating in countries other than Australia, Czecho-slovakia, Denmark, France, Italy, New Zealand, Sweden, and the United States are not admitted into the Dominion of Canada, and notwithstanding the fact that products are admitted Into the United States from countries other than those above enumerated such products from such other countries are not ac-ceptable in Canada even though accom-panied with export certificates issued in the United States. l4) Ofdcial establishments shan rig-idly observe the following definitions in the preparation of meat, meat food prod-ucts. and meat byproducts intended for ex;portation to the Dominion of Canada. Inspectors in charge are directed to see that only meat, meat food products, and meat byproducts which confot·m to these definitions are certified for e'xportation to the Dominion of Canada. (i) Any descriptive terms applied to any meat. meat byproduct, or to any preparation of either of them upon the label or otherwise, must be consistent with the definition of &uch terms as es· tablished under the Meat and Canned Foods Act of Canada. Ui) Preservatives other than common salt, sUgar, saltpeter, wood smoke, vine-gar, acetic acid. spices, alcohol, refined sodium nitrate and refined sodium ni-trite <not to exceed 200 parts per mUlion in the finiShed product>, or coloring mat-ter, shall not be used in or upon meat, meat •byproducts, or any preparation of either of them. <iii> Meat shall be the clean, sound, properly dressed flesh of one or more animals healthy'at the time of slaughter and shall include the heart, tongue. dia-phragm and oesophagus in addition to the skeletal musculature with attendant tissues. The tenn "animals,'' used in this section includes not only mammals, but fish, fowls, crustaceans. mollusks and other anUnals used as food. Hv> Fresh meat shall be meat from animals recently slaughtered and prop-erly cooled untU delivered to the con-sumer. (Vl Cold storage meat shall be meat from animals recently slaughtered and preserved by refrigeration until delivered to the consumer. (vf) Salted, pickled a.nd smoked meats shall be unmixed meats preserved by salt. sugar. vinegar, spices and other harmless substances. or smoke, singly or in combination, whether in bulk or in suitable containers. <vii l Suitable containers for keeping moist food products such as soups, meat extracts, meat, and manufactured meats, and wrappers in contact with food prod~ ucts, shall contain on their surfaces in contact with food products, no lead, antl· mony, arsenic. zinc, or copper. or any compounds thereof or any other poison-ous or inJurious sUbstances. If the con-tainers are made of tin plate, they shall b~ outside soldered, or U soldered Inside, \ the solder used shall conslst of pure tin only; and the plate in no place shall con-tain less than one hundred .and thirteen <113> milligrams of tin on a piece ftve (5) centimeters square or one and eight-tenths <1.8> grains on a piece of two <2) inches square. This is equivalent to two <2> pounds of tin per base box; but It must be noted • that the regulation requires not only a minimum weight of tin per base box, but that this tin shall be evenly distrib-uted over the surface of the plate. The inner coating of the containers shall be free from pin holes, blisters and cracks. If the tin plate ~ lacquered, the lac-quer shall completely cover the lined surface withhi the container and yield to the contents of the container no lead, antimony, arsenic, zinc or copper, or any compounds thereof. ·or any other poisonous or injurious substances. (viii) Manufactured meats shall be meats not Included In subdivisions <lv) , < v 1 , and <vi l of this subparagraph, whether simple or mixed, whole or com-minuted, In bulk or In suitable contain-ers. with or without the addition of salt, vinegar, sugar spices, or other harmless substances, smoke, oils or rendered fat. If they bear names descriptive of k1nd, composition. or origin, they shall corre-spond thereto, and when bearing .such descriptive names. if force or flavoring meats are used the kind and quantity thereof shall be made !)Down. ux' Sausage. sausage meat, sausage pudding, etc., shall be a comminuted meat from swine or neat cattle, or a mix· ture of such meats, either fresh, salted, pickled. or smoked, with added salt and spices, and with or without the addition• of edible animal fats, cereals, blood or sugar, and with or without subsequent smoking. It shall contain no larger amount of water than the meats from which it is prepared contain when in their fresh condition, and this must not exceed sixty <60) per cent, and not more than five <5> percent of Its y;eight of cereals, and if it bears a name descrip-tive of kind, composition, or origin, it shall correspond to such desct·iptive name. All animal tissues used as con-tainers. such as casings, stomachs. etc., shall be clean and sound and impart to the contents no substance other than salt. <xl Blood sausage and blood pudding shall be sausage to which has been added clean. fresh bl6od from neat cattle In good health at the time of slaughter. <Xi 1 Canned meat shall be the cooked meat of fowls, neat cattle, or swine. pre-served In packages closed hennetically or otherwise. Cxli 1 Corned or cured meat shall be meat cured or pickled with dry salt or in brine, with or without the addition of sugar or other harmless substances. cxlii' Potted meat shall be commi-nuted and cooked meat, with or with-out salt and spices, and enclosed in suit-able containers closed hermetically or othe1·wise. Cereals when present must not exceed five <51 percent by weight. txlv> Meat loaf shall be a mixture of comminuted cooked meat. with or with-out spices, cereals, milk, or eggs, pressed into a loaf. If it bears a descriptive name it shall correspond thereto. Meat loaf shall not contain more than flve <5> percent of cereals. <xv> Meat extract shall be the product obtained by extracting fresh meat with water and concentrating the liquid por-tion by evaporation after the removal of fat, and shall contain not less than sev· enty-five (75) percent of total solids of which not over twenty-seven <27' per-cent shall be ash, and not. over twelve < 12) percent shall be sodium chloride <calculated from the total chlorine pres-ent). not over six-tenths <0.6) percent shall be fat and not less than eight <8> percent shall be nitrogen. The nitroge-nous compounds shall contain not less than forty <401 percent of meat bases and not less than ten UO l percent of creatln and creatinnin. <xvD Fluid meat extract shall be identical with meat extract except that it shall be concentrated to a lower degree and contain not more than seventy-five <75) and not less than fifty <50> percent of total solids, <xvli> Bone extract or stock shall be the product obtained l:1y extracting clean, fresh, trimmed bones of animals In good health at the time of slaughter. with bolling water and concentrating the liquid portion by evaporation after re-moval of the fat, and shan contain not less than seventy-five <75> percent of total solids. <:K:viii) Fluid bone extract shall be Identical with bone extract except that it shall be concentrated to a lower degree and contafn not more.than seventy.five <75) and not Jess than fifty <50> percent of total solids. (xlx) Meat juice shall be the fluid por-tion of muscle fibre obtained by pres· sure or otherwise. and may be concen-trated by evaporation at a temperature betow the coagulating point of the solu-ble proteins. The solids shall contain not more than fifteen <15 > percent of ash, not more than two and five-tenths <2.5) percent of sodium chloride <calcu-lated from the total chlorine present l , not more than four <4> and not less than two <2> percent of phosphoric acid (P,O:.) and not less than twelve < 12) per-cent of nitrogen. The nitrogenous com~ pounds shall contain not less than thirty-five (35> percent of coagulable proteins and not more than forty <40l percent of meat bases. <xx> Peptones shall be products pre-pared by the digestion of protein mate-rial by means of enzymes or otherwise, and shall contain not less than ninety < 90) percent of proteoses and peptones. (XXH Gelatin <edible gelatin) shall be the purified, dried, inodorous product of the hydrolysis by treatment w1th boiling water, of certain tissues, as skin. llga-ments, and bones, from sound animals, and shall contain not more than two C2> percent of ash and not Jess than fifteen <15) percent of nitrogen. <xxiD Lard shall be the rendered fat from hogs in good health at the time of slaughter, shall be clean. free from rancidity, and contain, hecessarily in-corporated in the process of rendering, not more than one (1) percent of sub· stance other than fatty acids and fat. <xxUl) Leaf lard shall be lard rendered at moderately high temperature ..from the 01'(6.\YEA (4Mb.», 31 I
r -~----------------------------------------------------------------------~--------------------------------------~---------------------------------------.--~------~------------------------------------------------~---------------I! internal fat of the abdomen of the hog, excluding that adherent to the intes-tines, and shall have an iodine number not greater than sixty-five (65> and con-tail1 not more than one <1) percent of substances other than fatty acids and fat. <xxlv> ·Compound lard, lard com-pound, etc., shall be a mixture of animal and vegetable tats and oils. It shall be free from rancidity, be made from sound and pure materials and contain not more than one <1> percent of sul:lstances other than fatty \).Cids and fat, and at least fifty-one (51) percent of actu~Jlard shall be present in the article. <xxv> Meat byproducts shall be the clean, sound, edible pa.rts other than meat, derived from one or more animals healthy at the time of slaughter and shan include the ttssu~ residues from the processes whereby edible fats are .ren-, dered. <xxvl> Prepared meat byproducts shall be wholesome articles made wholly or in part from comminuted meat by-products with or without cereal, season-ing, common salt, sugar, ~ltpeter, wood smoke, vinegar, acetic acid, spices, alco-hol, refined sodium nitrate and refined sodium nitrite <not to exceed 200 parts ~r million In the finished product>. All prepared meat byproducts shall be clearly and distinctly labeled as such. <5> canada prohibits the importation or introduction into that country, either direct or via other countries, of meat and meat byproducts, other than ·cooked canned meats, cooked canned meat by-p.roducts, edible tallow, and oleo stearin from countries in whleh foot-and-mouth disease, or rindetpest, has been known to exist during the preceding twelve <12> months. <6> The marks of inspection shall be placed on· each ham, shoulder, back, belly, and loin of hog carcasses, whether split or unsplit, exported from the United states to Canada.. Care should be taken that such marks be applied so that they will be clearly legible upon ar-rival at destination. (b) France. Pork livers which have not been refrigerated at a temperature of 15• c. below zero for twenty <20> days are eligible for importation into France only when destined to pate de foie gra.s factories. <c> Great Britain. <1> Only edible or-gans which upon visual examination are . found without blemish are permitted ex-portation to Great Britain. <2> Except for meat prepared for a Federal agency for exPOrt, the use of borax on meat shipped from the United States for consumption in England, Wales, and Scotland, is prohibited. However, preservative certificates may be issued a.t exporter's risk for meat packed in borax which is shipped to Eng-land, Wales, and Scotland: Provided, That for each consignment the exporter shows on his appllcation Form. FDA 413-5, <superseding MI 116-A) that the meat is intended. for reexport from Eng-land, Wales, and Scotland, in accord-ance with the Brtt1sh regulations. <3> The lymphatic glands and/or serous membranes are required to he 1n cJose anatomical relationship to fresh meat cuts imported into England and Wales. <4> In order to insure uniformity of practice In administering the regulations, the Association of Port Sanitary Author-ities of the British Isles has considered certain cuts of Imported meat in regard to which di1BcUlties might arise and adopted recommendations as to the in-clusion in such cuts of the lymphatic gJands and/or serous membrane in close anatomical relationship thereto. The list of cuts and recommendations b as follows: PORK CvT8 Cut A. c. llama; pork lega ____________ _ BeiJies; eum~erlanci sides ________ _ Pork loin&-----------------·~------Picnics; Boston butts (boneleBB); Boston butts (bone in): pork roll8ts; boneless shoUlders. Back tat-------------------------Recomnundation All pork he.m.J shoUld have the popliteal gland, tbe IJUper1lclal Inguinal or supra-mammary glands 1n situ. Should have both pleura and peritoneum In sttu. The pleura, peritoneum and the renal and lumbar lym· phatlc glands should be lett In altu. Tbe.se are cuts trom tl1e shoulder and tbe prescilpular gland shoUld be lett 1n situ. Consists entirely ot the rind and tat :from the back. 'nlere are no lean, no bone, and DO glands. Complies with the regulations aDd should ba admitted. BIIZP .um MO'l"l'ON CU'%'8 wm~ bone .Recommendation Beet buttoci!J:: __ ~------------------'nle popllteal lymphatic gland and the supertlctal In-guinal or supra-mammary gland shoUld be lett 1n sltu. Clod. and stickJng plece ___________ Hal! of th& prescapUlar gland should be left In situ. F'ore rib-·--------~--------------· Tbe pleura. and the dorso-costallymphatlc gland& llhoUld ' be lett In ettu. Rlb and pony··-------------·--·-Hal! the preseapUlar gland, the <torso-costal lymphatic glands and the pleura should be left In altu. Rump and lotn ___________________ l"be cut shoUld be made through the precural lymph gland so that part of tbls gland 1.8 available :for In-spection in this cut, the other part betng Included in the thick flank. In addition tile lilac, lumbar, and renal lymphatiC glands, the peritoneum and 118 far as po881ble half o! the Ischiatic lymph gland shoUld b& left 1n situ. saddle of mutton ________________ Tbe ll!ac, lumbar, renal glands and the peritoneum llhould be lett in situ. Wlthdut bone Beet &lets; tenderloins ___________ ShoUld be accepted In spite of the tact tliat neither lymphatic gla.nds nor peritoneum are avatlable for Inspection. Beet hams---------------------·-'nle popllteal gland shoUld be left In situ. Clod and stlci!J::tng piece ___________ Halt the preacapular gland shoUld be lnch.aded Jn thl.& cut. •Shins ______________________ _: _____ .Should be accepted though no glands are available tor tnspectlon. . Sllvei'$lde; topside ________________ Each should contain half the popliteal Jympbattc• gland. Slrlotn butt&---------------------Should be acct'pted though there are no gland.& or serous membrane avallable for Inspection. Sirloin str1P8-----~-----·---------All the pleura belongtng to the part and 118 much peri-toneum u possible should be left in situ. Spencer roll&----~--------~-------In the preparation of this cut the pleura shoUld be In· clsed. down the middle of each rlb. 'nle rlbe should tbeD be removed. without tearing away any of tbe pleura, the cut edges o:f which w·lu tall together and 80 lea.ve tbe whole surface of tbls set"OUS membrane avaUable ror tnapeet1on. Th1clt flank--~---·----------------Half the precruraJ lymph gland. shoUld. be left In e~iu. Tongues; oz (llhort cut): sheep. ___ Should not be trimmed closely. The :rat tn wblcb the submaxillary lymphattc glands lle, together with sueh glands should be lett Ill eltu. Quarters ot beef (.Cores and hlnd.s) _ All lympbattc sla.ncls and all serous membranes should be lett tn their natural poslttons. <S> England, Wales,' Scotland, and Northern Ireland prohibit the importa-tion of the following: m Scrap meat. that is to say, meat which consists of scraps, trimmings, or other pieces (Whether with or without bone), of such shape or in such c6ndi-tlon as to afford insu11lclent means of identi.ftcatlon with a definite part of a carcass. <11> Meat comprising the wan of the thorax or abdomen from which there has been detached any part of the pleura or cexcept in the case of meat derived from a pig) the peritoneum, other than a part necessarily removed in preparing the meat. <iii) Meat from which a lymphatic gland, except a gland necessarily re-moved In preparing the meat, has been · taken out. <iv) The head of an animal without the submaxlllary gland. C6> No product from the carcasses of sheep or lambs showing any lesions of caseous lymphadenitis will be permitted export to Englana and Wales. <d> Swtturland. Sausage prepared from frozen meat 1s fnellgtble for impor-tation fnto Switzerland. § 274.5 Sf)ecial r~quirementa as t9 animal ca#ngs for ezport to countriu named herein; certiftcatea, stamP', . OPQ-WFA ~p. 82 0 I I I I I ·0 h4ndltng, etc. <a.> A regUlar blue am-mal-casings certificate may be issued for animal casings destined to countries other than Australia, Austria, Canada, Danzig, France, Great Britain. Nether-lands, New Zealand, Poland, and Union of South Africa, upon request of ex-porters. <b> Form FDA 415-5 <superseding MI 122-E> shall be issued in duplicate for animal casings destined to Australia, Austria, Canada, Danzig, and Poland. <c> Form FDA 412-8 <superseding MI 167> shall be issued for animal casings destined to Algeria and Belgium. It shall also be issued for animal casings destined to Poland In addition tO Form FDA 415-5 <superseding MI 122-E>. <d> Canada. Animal casings for Can-ada shall be marked with the name of the product such as "green hog casings," "finished beef bungs,'' etc .• and a ship-ping mark In diamond form enclosing the initial or initials of the exporter. <e> Franr.e. Form FDA 412-8 <super-seding MI 16'lJ shall be issued in dupli-cate for each consignment of animal cas-ings destined to France. Such casings must be derived only from animals which have been U. s. inspected and passed. When neoessary, inspectors will require a.ftldavits from exporters covering the origin of animal casings. The duplicate copy of the certificate issued for animal casings shall be forwarded to the Wash· ington omce. <f> Great Brltmtt. <1> Only animal casings derived from animals slaugh-tered in ofDcial establlshments, which have been handled in a sanitary manner and have not been treated with and do not contain any preservative, coloring, or other substance not permitted by Part 288 of this subchapter, and which upon examination by division inspectors are found to be fit for sausage containers, shall be exported to Great Britain. <2> Inspectors wlll satisfy themselves of the origin of the casings through am-davit of the exporter, and of the sanitary handling by examination of the premises and methods where the casings are prepared. <3> The containers of animal casings for Great( Britain shall be marked with the regular export stamp, but the casings need not be certified at the time of ex-port. However, upon request of the ex-porter, Form FDA 415-5 <superseding MI 122-E> may be issued in dupJicate to cover such exportation. <g> Netherlands. Form FDA 415-5 <superseding MI 122-E) shall be issued in duplicate tor hog casings destined to the Netherlands and shall bear on the reverse side the following statement signed by the inspector In charge: The hog casings deacrtbed on the reverse llde ot this certificate were refrl8erated con-tinuously tor not less than three (8) weeks at a temperature not blgb.er than fifteen (1&} degrees c. below treeztng. In addition, Form FDA 412-9 <super-seding MI 169) shall be issued for animal casings destined to the Netherlands. <h> New Zealand. The New Zealand regulations governing the impartation into that Dominion of sausage casings (, of animal origin' provide that these ar-ticles may be admitted at the ports of Auckland, Glsbome, Napier, New Plym-outh. Wanganui, Wellington, Lyttel-ton, Timaru, Port Chalmers, Dunedin, or Bluff, when accompanied with a. certlfl~ cate in the following form duly executed by the exporter and division inspector: FoltM No. 1 I,----------------------·-------------of (G1ve name and status) the---------------------·-----------------(Gives name of premises) ----(Vib;;~ ~~~g; P'rod'ueid -;;j,~J,~;d)-·--situated at or near ------------~-----------• (Give name of town) In the country or district ot ------------··· In the eountry or State o! --·--------------· do hereby solemnly and sincerely declare that the sausage c118lngs more particularly de-scribed below to be shipped by ------------· of-------------------------------------· to --~----------------· ot --·P·--------------(a) Were derived from animals whtch re-ceived ante-mortem and post-mortem vet-erinary Inspection at the time ot slaughter; (b) Were tound to be bealthy and In every way suitable tor ~man consumption; (c) Are sound, ealtbtul, wholesome, and otherwise fit for h an consumption; (d) Have not been tteated wlth chemical preservatives or other foreign sub!ltances ln-Jur1ous to health; (e) Have been handled only ln a. sanitary manner; and · (f) Were not exposed to contagion prior to exportatton. DESCRIPTIO!" Ot C'ASIXG~ I ~umb~r and <le· I 1> I I l I B _,_ d ~crlptlon of 1>'\Ck·l eser J!t on IJ ran~ an &gfs I ~ngs marks .--------.----1 ! I. t. I I ! ·-----------. And I make this solemn declaration con-scientiously believing the same to be true. and by virtue of the provisions of----------(State here under what statutory prov111Jons the declaration 1.8 made) Signed ------------·-----------Declared at ------------------------• tbls --------day of-··-----------------· 19 ___ , before me. Signed-------------------------(N. B.--In any Brlti.Bh country the dec-laration Is to be made before a justice of the peace. notary public .. or. otber person au-thorlzetl to take lt. In any country outside the Brltt&h Empire the declaration 18 to be made before a Brltl.&h consUl or vice consUl, or before any other authorized pepon.) FoR.M No.2 Government Veterinarian's Certlftca.te to Ac-company Sausage C118lnga to ~w Zealand I. -------------------------------·a dUly qualified veterinarian, now employed by the . Government of-----·---~-----------· bereby cerU!y that I have no reason to doubt the correctneSB of the above declaration In any particular. Dated at ---------------· this ------day ot -----------------------· 19 __ , Signed ---------------------------· Veterinary Inspector tn Charge, Meat-Inspection Service. .t\ccorc:!ingly, a certificate as a single document, including Form No. 1 and Form No. 2, ~s above specified, shall be fm:-nished in duplicate fully executed by the exporter and division inspector in charge for each consignment of sausage casings of animal origin destined to New Zealand. The certificate forms shall be supplied by the exporter. The wording of the certUl-cate limits certiftca~ion to casings derived from animals slaughtered in official es-tablishments and handled only in a sanl· tary manner. Inspectors will, satisfy themselves of the origin of the casings and the sanitary handling thereof before issuing certificates. Furthermore, all such casings intended for expo1·ta.tion to New Zealand shall first be examined by division inspectors in o1JlciaJ establish-ments and only those found fit for use as sausage containers in such establish-ments shalJ be -certified. A copy of each certiftcate shall be forwarded to the Washington omce. <i> Union ol South A/rica. Form FDA 415-5 <superseding MI 122-E> shan be is~ sued in duplicate for animal casings whieh are destined to the Union of South Africa and which have been fn salt con-tinuously for six <6> weeks, with the fol-lowing words added to the last sentence of the certt.ftcatlon: "and have been In salt six (6) weeks prior to shipment." § 274.6 E :r p o r t casings, bladders, hoofs, horns, grease and similar inedible animal produCts. Numbered Inedible-product stamps and certificates of a dis-tinctive color may be issued, upon re-quest of the shipper, ror export shipments of casings, bladders. hoofs. horns, grease, and simUar inedible animal products. § 274.7 Uninspected tallow, stearin, oleo otl, etc.; not to be ezported unless exPorter certtffes as inedtble. No tanow, . stearin, oleo oil. or the rendered fat de-rived from cattle, sheep, swine. or goats. that has not been inspected, passed, and marked in compliance with the regula-tions in this subchapter shall be exported, unless the shipper files with the collector of customs at the port from which the export shipment Is made an a.ftldavit by the exporter that such article is inedible. § 274.8 Product packed with preserva-tive lor export; required stamps and cer-tiffcates; atfl.:ting and removal of stamps. <a> Numbered stamps and certiftca.tes of a distinctive color, known as preservatiVe stamps and certificates, shall be issued to identify all articles prepared or packed with preservatives for export. The stamps shall be s~urely affixed to con-tainers of the article before they leave the establishment. in the manner pre-scribed by§ 274.1 (b). Unless, upon spe-cial application to him, the chief of divi-sion shaH otherwise direct, the certifi-cates shall be issued before the articles leave the establishment, and shall be is-sued and used in the same way and shan serve the same purposes, respectively, as the certi1lcates issued pursuant to § 274.2. <b> Prior to export, no preservative stamp required by this section shall be detached from the container except un-der the personal supervision of a division employee. If the preservative stamp Is detached, then the article in the container shall be handled in accordance with the provisions of § 268.8 of tbts subchapter. GPQ-WFA 4QO---p. 88
r -~--------------------------------------~-------------------------------------------------------------------------------------------------w-------'DART 2'75-TRANSPORTATJOl'l See. 2'76.1 Interstate or foreign tranl!portatlon prohibited without c~tl.flcate; lm· ported articles prior to tnspectton excepted 11' handled under 51als. 276.2 Parcel post and ferries deemed , carriers. 276.3 OertUlcate for product transported wlthln United S~tes as part of foreign movement. 2'76.4 Sh.lpment3 by jobbers; wholesalers and others; breaklng bulk, repack-Ing, shtpplng, etc. 276.6 Form of certUlcate tor Interstate or toretgn shipment of inspected product. • 2'76.8 Unmarked Inspected. product may be transported ln .$j!aled cars between official establishments for further p r o c e a a I n g; transportation by truck. wagon. etc., under seal: breaking of .seal. 2?6.7 Slllpment of paunches between of· dclal establishments under seal. 276.8 Loading or \Ulloadl:ng product In sealed railroad cars, trucks, wagons, etc .. en route prohibited. 276.9 Sblpmelilts of product requiring 6pe• clal 6Upervlslon between official. establishments In sealed cars, trucks, wagons, etc. · 275.10 Exemption; certUI.cate tor shipment o~ uninspected product. • 276.11 Farmers: certificate tor eblpment of uninspected product. 276.12 Waybtlls, tranater bllls, etc., evidence of proper certUlcatlon required for shipment by connecting carrier; torm of statement. 275.19 Returned products; requirement& pertaining to. 276.14 Denaturing ot un!n6pected or In· spected meat known to be un-.IIOund, grease, etc., required prior to shipment; cert1ftcate for shlp• ment; statement to appear on way-bills. etc .• ot connectl.ng carrier. 275.16 Certttl.catea to be tlled and r.ets1ned by earrler.s tor one year. 275.16 Diverting 9f shipments, breaking ot .St!als and reloading by carrier ln emergency; reporting to chief of d1vl.!ilon. 276.17 Prov1slons In this part do not apply to specimens tor laboratory exami-nation, etc., or to Inedible articles not having physical characterl.l9';lC6 of edible products. § 275.1 Interstate or toreign transpor-tation prohibited without certificate; im-ported articles prior to inspection ex-cef)ted if handled under seal.S.1 No carrier shaU transport or receive for transpor" tation from one State or Territory or the District of Columbia to another State or Territory or the Dlstrlct of Columbia, or to any place. under the jurisdiction of t.he United States, or to a foreign country, any article derived wholly or in part from cattle, sheep, swine, or goats unless and until a certificate is made and furnished tQ him in one of the forms prescribed therefor In this part: Provided. however, Tnat any such article offered for impor-tation tnto the United States may be . 1 Attentton 1.19 directed to the fact that the Meat Inspection Act prohtblU. tbe Interstate transportation or any product which doea not comply with. the law or this subchapter, and makes a violation ot the ac~ a crlml.na! or-tense punishable by a. ftne of not more than $10,000 and Imprisonment tor not more than three years. Attention Is also directed to the additional requlrement3 of Part 2'14 of this subchapter. governing export atampa and certificates, and to U 286.16 and 288.17 of tbl.l9 subchapter. transported and received for transpor· tation from one State or Territory or the District of Columbia Into another State or Territory or the District of Columbia, w!thout such certificate, if such p1·oduct is conveyed, prior to inspection, in cars, wagons, vehicles, or packages, sealed with special imPOrt-meat seals of the Depart-ment of Agriculture or with customs or consular seals as provided in Part 277 of this subchapter. •§ 275.2 Parcel post and terries deemed carriers. <a> Por the purposes of this subchapter, the Unit~d States parcel post shall be deemed a carrier, and the pro-visions of this subchapter relating io transportation by carriers shall apply. so far as they may be appltcable, to transportation by parcel post. <b> Por the purposes of this subchap-ter, every .ferry and ferry line >hall be deemed a carrier, and the provisions of this subchapter relating to transporta-tion by carriers shall apply to .transpor-tation by ferry or ferry line of any prod-uct loaded on a truck. wagon, cart, or other vehicle, or otherwise prepared for transportation. § 2'?5.3 Certificate tor product trans-ported within United States as part of foreign movement. When any shipment of ,any product is offered to any carrier for transportation within the United States as a part of a foreign movement, the same certificate shall be required as if the shipment were destined to a point within the United States. § 275.4 ~hipments btl jobbers, wlwle-salers and 11tl~ers; breaking bulk, repack-•ing, shtpping, etc. <a> Jobbers, whole-salers, and :others who do no slaughter-Ing or processing and who receive prod-uct which has not been processed other ~han under Inspection in compliance With the regulations. in this subchapter may break bulk, repack, and ship the same in interstate commerce under § 275.5: Provided, That each artllce so shipped bears the inspection legend and Is sound, healthful, wholesome, and fit for human food at the time of such shipment. (b) Jobbers, wholesalers, and others who do no slaughtering or processing and who receive product which has not been processed other than under Inspection in compliance with the regulations in this subchapt!!r may ship such article in in-terstate commerce under § 275.5 in the original containers in which the same were received by them: Provided, That such containers bear the inspection leg-end and the articles are sound, health-ful, wholesome, and ftt tor human food at the time 'of such shipment. <c> Jobbers, wholesalers, and others who operate establishments in which slaughtering or processing is done with-out the insPection provided for In this subchapter and who receive product which has not been processed other than under inspection in compliance with this subchapter may shtp rtom :..uch es-tablishment in Interstate er foreign com-merce under !I 275.5 any product which bears the inspection legend and Is .sound, healthful. wholesome, and fit for human food and has not been p,ocessed, reproc-essed, or changed fn 1\11~, manner .so as to alter the character of the product. (dl Nothing contained in this section shall be construed as limiting the au-thority of division employees under other parts of this subchapter to make Inspec-tions and reinspections of artlcles bear-ing marks of inspection. 275.5 Form of certiftcate lor interstate or tore1gn shipment of inspected product. When any product which has been in-spected and passed and bears the inspec-tion legend ts offered to any carrier for transportation from one State or Terri-tory or the District of Columbia, to or through another State or Territory or the Dlstrlct of COlumbia, or to any place under the jurisdiction of the United States. or to a foreign country, the car-rier shall require, and the shipper shall make and deliver to the carrier, a cer-tificate in the following form, except as provided in § 275.6: Date ·-----------• 19 __ .Name of carrier_·-·-·-----·----------------Shipper -··. ------·--------·-·-------------Point of shtpment -------------·-·------·--Consignee -------__ -------·---------------Destination -------------------------------I hereby certify that the foUowlng de· scribed meat or meat food products, wblcb are otrered !or shipment ln lntet'lltate or for· etgn commerce-. have been tr. S. inspected and passed by Department ot Agriculture, are so marked, and at this date are sound, health-ful, wholesome, and flt for human food. Kfn4 ot product Amount an4 wef.gh.t --~·--·---~*--~-------------(Signature ot: shipper} ------~---------------------(Addre88 of shipper) The signature of the shipper or or hl.s agent shall be written in full. This cer-tificate may be stamped upon or incor-porated· in any form whtch is ordinarily used In the transportation of product. Certitlcates in this form or copies thereof need not be forwarded to the Meat In-spection Division at Washington. . * 275.6 Unmarked inspected product may be transported tn sealed cars be-tween official establishments lor further processing; transportation by truck. wagon, etc., under seal; breaking ot seals. <a> Any product which has been in-spected and passed may be transported from one otucial establishment to any other omctal establishment for further processing without each articlP being marked with the inspection legend, if it is placed in a railroad car which is sealed ' by a division employee with the otuctal seal Of the department bearing the inspection legend:· Provided, That the receiving establishment has railroad fa-c111t1es for unloading the product directly into the establishment. Unless 25 per-cent or more of the contents of eacb car conslsts of product not marked with the inspection legend, transportation will not be permitted under this paragraph. <b> When articles are otfered for transportation under paragraphs <a> and (c) of this section, the carrier shall 1 Attention 1.19 directed to the law which provtde6 a penalty ot ftne and lmprl.l9onment for breaking a seal on such ca.ra without. authority. ----.ftf'Dto . .A. .... ftiiL______ __ rQ, 0 ,. I I. I I 1 [ ~ I I o' 0 deUver totne carrier, a ce~--au=pUcate in the following form: 1 Date ----------··· 19.-!fatne ot csrrter ----------·---·-·----~-----Eatabllshment number of consl8nor -··--·--~ Point o! shipment -----------·-----·----·-Eatabllehment number of consignee ----·--Destination ·-------·----------------------Car number and lnttlats -·--·---~----------1 hsreby certlty that the tollowlng de· ll~bed meat or meat. food product& have been U.s. Inspected and passed by Depart-ment or Agriculture. Tbey are not marked "U. S. inspected and paued," but have been placed l:n the above car under the aupervl· ston of an emPloyee of the Meat Inspection Dlvls1on and the car has been sealed b1 hSm with Government seals Nos. ___ and---· K~nd of procluct Amount an4 Wef.gh.t ________ ,___________ --------------------(Signature of shipper) (Addrass of sblpRer) The signature of the shipper or of his agent shall be written in full. This cer-tificate shall be separate and apart from any waybill, blll of lading, or other form ordJnarily used in the transportation of meat. The duplicate certlftcate shall be forwarded immediate!y by the Initial carrier to the Chief of the Meat Inspec-tion Division, Washington, D. C. If the product ls transported by the shipper himself a cert11lcate shall nevertheless be forwarded by him to the Chief of the Meat Inspection ·Division. Par the pur-pose or the certificate under this para-graph, all articles In cars. trucks, wagons, etc., permitted by paragraphs <a> and (C) of this section to oe sealed shall be deemed to be "not marked.'' <c> Inspected and passed articles may be transported from one-of!lcJ.a.l estab-liShment to any other otucial establlsh-ment for further processing without each article being marked with the inspec-tion legend 1n a truck, wagon, etc., se· c~ely sealed by a division employee with the o1Dcial seal of the department bear-. ing the inspection legend. Only vehicles properly equipped for the purpose may be sealed under this paragraph. Un-less 25 percent or more of the contents of each vehicle consists of product not marked with the tnspectlon legend, transPOrtation wlll not t.le permitted un· der this paragraph. <d> When shipments are made under this section the inspector in charge at the point of origin shall Immediately notify the chief of dtvlsion and the In-spector in charge at the point of destina-tion by means o! Form FDA 4G8-l <su-perseding MI 109-F>. One copy of the fonn shall be placed in a sealed envelope and tacked to the inside of one of the doors of the railroad car, truck, wagon, etc.. one copy shall be mailed to· the inspector ln charge at destination 1m-mediately after the vehicle has been sealed. and one copy shall be mailed to the Washington omce. A • <e) Except as provided in§ 2'l5.16 <b>. seals aftlxed under this seetion shall be •11'\:)r convenience ln filing it. 1s requested that tbeu certUlcates be made on paper 6~ :r. 8 inches ln stze. persontlUlertlian-1.-c:nvtsron-emPioYee' shall detach, break, change. or tamper with any such seal In any way whatever. § 27&.'1 Shipment of paunches between oOlcfal esta.blishments under seal. Cat-tle and sheep paunches which have been made clean and from which the mucous membrane has not been removed may be transported from one otuclal establish· ment to another oftlcial establishment for further preparation only under of· ficlal seal of the department bearing· the inspection legend. When paunches are offered for transportation under this par-agraph, the carrier shalt require and the shipper shall make and deUver to the carrier a certitlcl\te in duplicate ln the form set out In § 27&.8 <b>. appr"pri-ately modJfied. If the product Is tl·ans-POrted by the shipper himself, a certW-cate shall nevertheless be forwarded bY him to the Chlet of the Meat Inspection Divlslon. , § 2'l5.8 Loadtng or unloading product in sealed ra.ilroad cars, trucks, wagons, etc., en route prohibited. Unloading product from a sealed rallroad car. truck, wagon, etc., containing unmarked product or loading product or any other commodity in tbe vehir.le while en route from one of!l.cial to another ofDcial es-tablishment is not permitted. § 275.9 Shipments of product requir-£ng special supervision between official e8ta.bltshments in sealed cars, trucks, wagons, etc. <a) Products requiring special supervision. such as product passed for cooking, pork that has been refrigerated to destroy trichinae, and beef that is to be refrigerated to de-stroy cysticerci, may be shipped loose from one oftlcial establishment to any other omclal establishment for further treatment In sealed railroad cars, trucks, wagons, etc.: Provided, That there is no other prodtlct in the vehicle: And pro-vtded further, That 1n the case of cars, the receiving establl.shment has railroad facilities for unloading the product di-rectly into the esta'bUshment. <b> When such restricted product is shipped from one ofBcial establishment to another o1Dcial establishment in the same railroad car, truck, wagon, etc .. with other product, such restricted prod-uct shall be packed in individual closed containers and the containers sealed in accordance with § 268.10 <c> of this sub-chapter. and marked "U. S. passed for cooking" or ''pork product --· F. --days refrigeration" or "beef passed for refrigeration,'' as the case maY be. In addition, a "U. S. retained" tag shall be securely aftlxed to each container of product passed for cooking and of beef passed for refrigeration. The car, truck. wagon, etc., should not be sealed unless at least 21) percent of the other meat Jn the vehicle is unmarked. <c> When a shipment 1.s made in a sealed car. truck, wagon. etc., under this section, the Inspector in charge at the point of origin shall immediately notUy the chief of division and the Inspector in charge at point of destination in ac-COl'dance with instructions tn § 275.6 (d). When a shipment is made under this sec-tion In properly sea!ed and marked W})Omt ox· onguranau mmul<nac;e,,·~oo----. tlfy the chief of division and the in-spector In charge at destination by means of an appropriately modlfted Form FDA 408-1 <superseding MI 109-F), furnishing complete information. The orlglnal COPY of the form ls to be mailed to the inspector in charge at destination and the duplicate malled to the Wash-ington otuce. <d> When articles are offered for transPOrtation under this section, the carrier shall require and the shipper shall make and deliver to the carrier a certificate in duplicate in the form set out in§ 275.6 (b). appropriately modified. If the product Is transported by the shipper himself a certificate shall never-theless be forwarded by him to the Chid of the Meat Inspection Division. § 275.10 Exemption; certifico.te tor shipment ol uninspected product. When any product which has not been In-spected and passed under the provi-sions of this subchapter is ofrered for transportation from one State or Terri-tory or the District of Columbia to or through another State or Territory or the District of Columbia, or to any place un-der the jurisdiction of the United States, or to a foreign country, by any retail butcher or retail dealer who holds a cer· tifl.cate o! exemption issued in compli-ance with the provisions ortbis subchap-ter. the carrier shall require and such retail butcher or retail dealer shall make and dellver to the carrier, a certificate ln. duplicate. in the following form: 1 Date·---·-------· lD--Name or carrier-----------------------·---Stdpper ------------------------------·---Point of Shipment ----------·-·-··-·------Constgnee ---------·---------·---·-----·--Destlnatton ----·---------··--·-·--.. ·-----l'l'Umber of exemption certttlcate . -____ -----I hereby certify that [ am a retail butcher or a retall,dealer In meat or meat food prod-ucts; that the following described meat or meat food products are ol!eted for abtptnent In Interstate or foreign commerce under a certUlcate of exemption Issued to me by the United States Department of Agriculture, and that at thl.s date they are sound, healtbrul, wholeSQme, and ftt tor human food. and contain no preservative or coloring mat-ter or other 6Ubatance prohibited by t)la Federal meat Inspection regulattons. K~na of product Amount an4 Wetght '-----·------------·---~----~------~--~---(Signature of shipper) (AddreBB of shipper) The signature of t"he shipper or of his agent shall be written in fUlJ, and each certificate shall show the exemption number of the shipper. This certificate shall be separate and apart from any waybill. bill of lading, or other form or-dinarily used in the transportation of meat. The duplicate certificate shall be forwarded immediately by the initial.car-rier to the Chief of the Meat Inspection DlvJsion, Washington. D. C. If the prod-uct is transported by the shipper htm-.self a certificate shall nevertheless be forwarded by him to the Chief of the Meat Inspection Division. • See tootnote 1. § 27&.6 (b). Gl•Q-WFA 40()-p. 36
!!I § 2'75.11 Farmers; certif(cate tor llhip-ment ot uninspected product. When cattle, sheep, swine, or goats have been elaughtered by a farmer on the farm, and any product derived therefrom Is offered to a carrier for transportation fromo one State or Territory or the District of Co-lumbia. to or through another State or Territory or the District of Columbia, or to any place under the jurisdiction of the United States. or to a foreign coun-try, the carrier may so transport such product which Is ldenUfted as derived from any of such animals slaughtered by a farmer on the farm. The carrier shall require, and the shipper shall make and deliver to the carrier, a certiftcate in duplJcate in the following form;' Date ------------· 19 •• Name of ClUTier _-----------. __ ---_____ --__ Shipper ----------------------------------Point of ablpment ------------------------Co~nee --------------------------------Designation ------------------------------I hereby certifY tbat the following de-scribed uninspected meat or meat rood prod-ucts are from animals slaughtered by a. farmer on the rarm. and are offered for trans-portation In Interstate or rorelgn commerce as exempted trom Inspection e.ecordtng to the Meat Inspection Act of Mareh 4, 1907, as amended. and tbat at this date they are BOund, healthful. wboleaome. and. fit tor hu· man tood, and contain no preservative or coloring matter or other subatnces prohlb· !ted by the Federal meat Inspection regula-tions. Klnd of product A•Munt and weight ----------------------------(Sig'nature of ahlpper) (Addreas of llhlpper) The signature of the shipper or of his agent shall be written In full. This cer-tfftcate shall be separate and apart from any waybill, bill of lading, or other form ordinarily used in the transportation of meat. The duplicate certificate shall be forwarded immediately by the initial car~ rier to the Chief of the Meat Inspection Division, Washington, D. C. If the prod-uct is transported by the shipper htmself a certlflcate shall nevertheless be for-warded by him to the Chief of the Meat Inspection Division. § 2'75.12 Wat~btll$, tran11ter bills, etc., evidence o/ proper certification required tor shipment bJI connecting carrier; Jorm of statement. All waybills, transfer bUls, running slips, conductor's cards, or other papers accompanyil'lg an interstate or foreign shipment of any product shall have embodied therein, stamped-thereon, or attached thereto ·a signed statement which shall be eVidence to connecting carriers t.hat the proper shipper's certifi-cate, as required by U 2'15.5, 275.6, 275.7, 2'15.9, 2'75.10, or 2'75.1(, is on ftle with the initial carrier; and no connecting carrier shall receive for transportation or trans-port any interstate or foreign shipment or any proliuct unless the waybill, transfer bill, running slip, conductor's card, or other paper accompanying the same in-cludes the aforesaid signed s4ltement in one of the following forms: • Bell footnote 1, f 276.8 (b). / When shipment is made under §§ 275.6, 275.6, 2'15.'1, or 275.9: · (Name of transportation company) U. S. Inspected and pused, u evidenced by shipper's certlfi.cate on flle with Initial car-rier. (Signed) ______________ Agent. When shipment is made under §§ 275.10 or 2'15.11: (Name or transportation company) Exempted trom Inspection. as evidenced by shipper's certUlcate on 11le with Initial car-rier. (Signed) ---___________ Agent. Signatures of agents to statements re-quired under this section shall be written in full. § 2'75.13 .Returned products: requtre-men.ts ·pertaining to. (a) When it Is claimed that any product, which has theretofore been inspected and passed and marked with the inspection legend, has become unsound, unhealthfUl, un-wholesome, or 1n any way unfit for humim food after It has been transported away from an omcial establishment, then, in order to ascertain whether it ts unsound, unhealthful, unwholesome, or in any way unftt for human food, the same may be transported from one State or Territory or the District of Columbia to any omcial establishment in the same or another State or Terri-tory or the District of Columbia if a written permit In duplfcate for such shipment is first obtained from the in-spector in charge of the establishment to which the shipment Is destined. In case of every such shipment both the original and tbe duplicate of the permit shall be surrendered to the carrier, and the carrier shall require and the shipper shall make and deUver to the carrier a certificate in duplicate in the following form: 1 Date ------------· 19--, Name of carrier --------------------------Coll$lgnor _________________ ----_________ _ Point of shipment ------------------------Consignee ----------------"---------------De&tlnatlon ----------_ ----_ --------------NuDtber of pernut ------------------------1 hereby certify that the tollowlng de-6crtbed meat or meat food products have been U. S. lnspec~ and pai!Bed by Depart-ment of Agriculture and are so marked. It is alleged that tlle said meat or meat food products are unsound. unhealthful, un-wholesome, and unfit ror human food. K~n<t of Product Amount and Wefght .. ... .. .. ... --·,---.... ----------------......... -------(Signature of ehlpper) (Buaine• or occupation ot abtpper) · (Addrus of shipper) The signature of the shipper or of his agent shall be written in full, and the certificate shall in every case contain a description and the weight of the prod-uct. This certificate shall be separate and apart from any waybill, bill of lad-ing, or other form ordinarily used tn the' transportation of meat. One of these certificates and the duplicate copy of the inspector's permit shall be retaJned by the carrier; the other copy of the cer-tificate and the original Inspector's per-mit shall be fotwarded immediately to the Chief ot the Meat Inspection Divi-sion, Washington, D. C. (bl As evidence to connecting carriers that the proper shipper's certificate as required by this paragraph is on ftle with the initial carrier. the waybills, transfer bills, running slips, conductor's cards, or other papers accompanying such ship-ments shall have embOdied therein, stamped thereon, or attached thereto, a signed statep1ent In the following form: ------------------------------------------(Name of tmnsportation compl}ny) U. s. Inspected and passed 'meat or meat rood p:oduct alleged to be unsound, un-wholesoDte, or otherwlae unfit tor tood, II& evidenced by permit and sblpper'a certificate on file wtth Initial carrier. •(Signed) --------------Agent. The signature of the agent shall be written in full. <c> Upon the arrival of the shipment at the establishment, a careful inspec-tion shall be made of the product by a division Inspector. and if it Is found that the article ls sound, healthful, whole-some, and ftt for human food, the same may be received into the establishment: but if the article Is found to be unsound, unhealthful, unwholesome, or in any way unfit for human food, the same shaH at once be stamped "U.S. inspected and condemned'' and disposed of 1n accord-ance with this subchapter. <d> No product which Is unsound, un-healthful, unwholesome, or in a.ny way unfit for human food shall be trans-ported from an oftlclal establishment un-der thi.s section, but It shall be disposed of at the oftlclal establlshment in ac-cordance with this subchapted: Provided, That when a product is found to come within one .of the classes designated in 1268.1 <al (2) of this subchapter, in re-spect to ·which rehandllng ts permitted. it may be transported from an omcial establishment and admitted into .another otllcial establishment for such rehan-dUng. The transportation of such a ·product from an official establishment .shall be in a manner prescribed by the chief of divls.ftln. It the product is transported by the shipper hlmsel! a cer-tificate shall nevertheless be forwarded by him to the Chief of the Meat Inspec-tion DiVision. § 275.14 Denaturing. ol uninspected or insf)ected meat known to be unsound, grease, etc., requtred prior to shipment; cerUflcate for shipment; statement to appear on waubills, etc. ot connectinv carrier. (a l No uninspected product, and no inspected and passed product which Is known to have become unsound. unhealthful. unwholesome, or in any way unftt for human food, including any rendered or unrendered inedible grease. inedible tallow, or other inedible fat from the carcasses of cattle. shP-ep, swine, or goats, and possessing the physical characteristics of an edible product, shall be transported from one State or Terri-tory or the District of Columbia to or through another State or Territory or OPO-WFA 40()-p. ll6 I I , \ I l the Dl.strict of Columbia, or to any place under the Jurisdl.ction of the United States, or to a foreign country, unless it is ftrst denatured or otherwise de-stroyed for food purposes. The shipper shall not oifer nor the carrier accept for interstate or foreign transportation any such article until it has been denatured or otherwise destroyed for food purposes as required by this section. The carrier sh&Jl require and the shipper shall make and deliver to the carrier a eerWi~te in dUplJcate iD the fOllOWing form: I Date ------------· 1IL_ Name of ClUTier --------------------------C~or ---------------·----------------Point of 1h1pment _ ------·-___ ------------Oona~ee --------------------------------Destination ---_ -.--· --------------_---·---I hereby eertlfy that the followlng de-IICI'lbed. lnec11ble meat or product. or Inedible !Jre&ae, Inedible tallow, or other tnecllble tat, which 18 otrered tor ahlpment In mtentate or foretgn commerce baa been deoatured or otberwtae rendered unavaUable tor tood pur-poaee. ~fn4 O/ JWoduct Amount of welgltt ~---------·---·~·-----~----------(Signature ot lb1pper) ---------·----------------~------(Buelnesa or occupatlon at llhipper) -~-------~-----------~·--·-------.(AI:ldrell& ot •hipper) The signature of the shipper or of his agent shall be written in full. TbJs cer-tulcate shall be separate and apart from any waybUl, blll of lading, or other form ordinarily used in the transportation of meat. The dupllcate certi&ate shall be forwar<kd 1mmedta.tely by the initial carrier to the Chief of the Meat Inspec-tion Division, Washington, D. C. If the product ts transported by the shipper himself a cert!Jlcate shall nevertheless be forwarded by him to the Chief or the Meat Inspection Division. (b) A& evidence to connecting carriers that the proper shipper's certfficate is on ftle with the initlal carrier, the wayb1lls, trai!,Sfer b1lls, running sUps, conductor's cards, or other papers accompany1DJ such shipments shall have embodied therein, stamped thereon, or attached thereto a signed statement in the follow-ing fonn: (lllame Of th.Il$portat1on company) vnsound, unwboleaome, or otherwise un-fl.t tor h.uman food, and denatured or otber-w1ae rendertd una'latla.ble tor food purpoets, u evidenced by ablpper'a certllk!ate on file WIth 1D1 ttal carrier. (Signed) ------------·-Agent . The signature of the agent shall be written in full. i 275.15 Certif(cates to be f(led and retained bJ' carriert tor one rear. All original cerlUlcate6 delivered to a car-rier1n accordance with this part shall be ftled separate and apart from all Its other yapers and re~rds and retained by it for one year.in order that they may be readily cheeked in such manner as the chief of division may from time to time prescribe. · I 2'15.18 'Dir;erting-ot shipmenta, break-ing oJ seal& and relotldtng l>11 carrle1' in • See footnote 1. 1 :rru (b). emergencu; reporting to cldef ol divi-Bion. <tO Shipments of inspected and passed product that bears tbe inspection lerend may be diverted from the original destination without a retnspeetion of the articles, provided the waybills, transfer bills, runnll\1 slips, conductor's card or other papers accompanYing the ship-menta are marked, stamped, or have attached thereto signed statements ln accordance wtth I 275.12. <bl In case of wreck or other extraor-dinary emergency, the Depa.rtment seals on a railroad car or truck contain-ing any Inspected and passed. product may be broken by the carrier, and, if necessary, the articles may be reloaded into another ear or truck, or the Ship-ment may be diverted from the original destination, without another shipper's certiftcate: but in all such cases the car-rier shall immediately report the facts by telegraph to the Chief of the Meat Inspection Division. Washington, D. C. Such report shall include the following information: (1) Nature of the emergency. <2> Place where seaLs were broken. <3l Original paints of shipment and destination. <4> Number and inlttals of the original car or truck. . (Ill Number and Initials of the car or truck Into which the articles are re-loaded. (8) New destination or the shipment. ('7) Kind and amount of articles. 12'75.17 ProviJions in this pb.rt do not afJplJI to spe~mens tor laboratoru a-amt11lltfon, etc .. or to inedtble articlu not havtng ph.rafcal ch.aract81iattes of edible f)roducta. <a> The provialons of this part do not apply i (1) To specimens of product sent to or by the Department ot Agriculture or branches thereof Jn Wa.shtngton, D. C., or elsewhere. for laboratory examination, exhibition purposes, or other ofllclal use: <2> To material ·released for educa-tional purposes under t 284.5 of this sub-chapter: <S> To glands and organs for use ln preparlbg pharmaceuti<:al, organothera-peutic, or technical products. a.s provided for in 1 268.15 <a> of thts subchapte~;, and <4> To hoofs. horns, hides. etc., or in-edible grease, Inedible tallow, or other in-edible fats. which do not possess the physical characteristics of an edible product. P.U'J' 276-FIDBRAL P'ootl, DJlli'G, .&ND C08Jil!TIC Acr 1 278.1 Federal Food, Drug, and C08-metic Act: too'48 contatning Slroduct de-rived from cattle, 1h.eep, •wine, goats, or horleS, compliance unth.. <a> A food which contains produc~ derived from cattle, sheeP. swine. goats, or horses but which is not· amenable to the Meat In~ spect1on ·Act, Is subJect to the Ped.eral Food, Drug', and qosmetlc Act <21 UB.C., 301-392), if In Interstate or foreign com-merce. Cbl Product Is exempt from the pro-visions of the Federal Food, Drug, and Cosmetic Act to the extent of the ap-plication, or the extension thereto. of the Meat Inspection Act. PMT 277-lllPORTD PJtoovcrs ' Sec. 277.1 Application. 277.2 Importation of product prohlbltecl It !OI'elgn meat inspection not equiva-lent of tbat In the United States. · 27'U When product, etc .. prohibited entey: pre8ervatlvea, mlebran41ng, etc. 277.4 Importation or torelgn tnecllble tat11. 271.5 No product to be Imported without cam.pllanoe with regulat1oii8. 277.11 Imported product~; foreign cerWl-cateB required. 2'77 .'7 Importer to make &ppllea.Uon tor 1n· spootlon; information required. 277.8 Import meat or meat food product~~; dtvl&loll lnlpeotlon; arrival, time ~d place; movement trom port of entry. m .9 Import product; movement prior to Inspection; sealing; handling; bond: taclllt.lea and asetstance. 277.10 Import product; equipment of con-veyance• used In bandltng to be maintained in sanitary condltion. 27'1.11 Burlap Wl'applng tor foreign meat. 277.12 Product Imported; eam.plea; ID.8pec· tlon ot wbole coll8lgnment: con-demnatlona; ezceptlon: marltlng. 2'1'1.13 Receipt. to lmporten for lmport meat aamplee. 2'1'1.14 Porelp canned IL.Dd packaged meat and meat food product. bearing trade labels; aampllng and lnapee-tlon. :1'17.15 Forelln product olreted fOI' Importa-tion; reportl.ng of flndlnp to CUll• tom.a; b&llc11Jna and marking of ar-ticle. re!Uaect entry; marktng car• caaeea and parts. 277.10 Marlt1ng arutlabeltng of product 0. 8. 1D.8pected and paseec1 toe" Importa-tion; application of tnapectlon legend.. 277.17 Outalde eontalnen of foreign prod-uc:te; marlt1ng and labellna. 277.18 Small Importations for consignee's personal uae; requt.rementa. 277.19 Returned United States Inspected and marked product; not tmportatlolia. :rn .20 Imported product to be hanclled and tra.naported aa dome•tlc: entry Into ol!lclal establlahmenta; tran8p0rta-tlon. § 2'7'7.1 Application. This part shall apply only to product derived from cat-tle, sheep, swine, and goats. The term United States, as used, tncludes Alaska, Hawaii, and Puerto Rico. § 277.2 Importation ot product pro-hibited if foreign meat Inspection not equivalent of that 1n the United StateB. Whenever ft shall be determined by the Secretary of Agriculture that the system of meat inspection maJntained by any foreign country is not the substantial equivalent of, or 1.5 not so emctent as, the system e3tabllshed and maintained by the United States, or that reliance can not be placed upon certi11cates reqUired under this part from authorities or such foreign country, due not.tce will be given of that fact by proclamation or other-wise, and there&fter no product as to which the inspection or certlncation ls determined to be 1nsu1Dclent shall be t.d-mltted into the United States from such foreign countl'y. ' Imported product atter lldmtaelon Into the United Statu .1.1 deemed and Q'eat.ed. aa a domaatic article, aubJ~ to the Meat Inapeo· tion Act and the Pood, Drug atl.d CO~metie Act, and acta amend~tory of, ,upplementary to or In aub&tltutlon for 11\lCb acta. (~ of JUne 17, tesG,aec. 804; lD U.S.C.10G} GPQ-WI'A 4QO-p. 87
4A-.... W'l.c-A JII''VWIKI06,......MW••"Pt --~ erab'JI: FesenHati1!el, mubrandbag, etc. ~ <a> No product of a kind forbidden entry Place ••••••• -----------------Date-----·--l.n&o, or forbidden to be sold or reaklcted (Cit.J) (Country) tn sale in, the country 1n which the ant-I berebf cartU:r that the mea' and meat mal from 9.'h1Ch it was clerived was food producta baretn de~erlbed ware dertved slaughtered, or 19 which the art!cle was from cattle, lbeep, mne, or 1oaw wbleb prepared or proc:eased, shall be admitted recetved an~monem ILDd poR-martem "t-lnto the United states. ertnar:r tn.~~pecttoua at the ttme of etaU&hter, <b> No product which containS or has and tbat aucb meat and meat food Jll'oduete are acnmd. haalthtul, wboleeome, aD4 otber-been treated with any preservative, wtse tl.t for human food. and have not lleen colorinl matter, or other substance, ex-treated wttb, and de not contain, ao:r pre-cept 11.1 permitt.ed by Part 288 of this sub-servat.tve, colorlnl matter, or other au'bBtance cha~r. shall be admitted into the not permUted b:r the. reculaUooa governing United states. No article of a kind men· •h• meat tDIJ)ICtton ot *he United Btam ttoned in 1 288.10 of this subchapter, un-Department of Asrtcutture, tl.lad With me, leu treated in compllance therewlt.b and that lald meat and meat food proctucta ' have been haDdled OD)J tn a aanttar:r IDJU1D8l' shall be admitted into the United States. ln tbt11 country. Cc> No product which bears, or the eont&lner of which bears, any statement, Number of fllecu design, or device prohibited by Pari 28'J Kfn4 OJ ,.,.od4acf Ot' JltiC~ WefCJAt of tbis subchapter or which fails to bear --------------any qual11leatlons with reference to --------------added substances provided by Parts 288 -------------and 287 of thls subchapter., or which is --------------ln any respect misbranded or adulter-Identltl.catlon maru on meata and pack-aied wtt.bln the meanlna of \.he Food, ..-------------------------------------Drul, and Cosmeti~ Act, as amended, OODeiiJlor ------------------~-------------ahall be admitted into the United States. Addreu -----------------------------------t.rimmln ConaliJlea ---------_ -----------J··--------. (d) No meat · 11 in pieces too n.ttnatton -------------------------------small to permit of adequate tn.spection Shlpptnl marta---------------------------upon arrival shall be admitted into the (Ba,natur•)-------------------------Untted States. (Name ot o81clal of oa-(e) No inedible ,rease,tnedlble tallow, uonal foretp aonm-or other rendered Inedible fat possessinl , ment autborlzed to Is-the ph)'Sical characterlstlcs of an edible sua lnapeetlon certUI· .. .-uct shall be admitted into tbe catee tor: meat aDd meat ........ fOOd prodUata pPOrtecl United States for industrial use unleu to tba United 8tatee) It baa been ftrst denatured or otherwise 1,_ · destroyed for food purposes and the eon-(OIBclal ttl'""')----------------------------tainers have beea marked In the manner <b> Eacll forel1n meat-inspection cer-prescribed by 1288.18 of this subchapter, tiftcate shall be signed by an oJDclal au-except, that for the dur&Uon ot the war thoriZed b,. the national government of and for six months thereafter, It will not the fore11n country in which the prod-be required that the ends of barrels, uct is Inspected to slln and issue the tlerces. and other containers of inedible same. Except as provided in parqraph rendered animal fat oJrered tor lmporta-<e> of this sectiOn, the name of each tlon into the United States be painted omclal authorized to sliD and issue for-white. In lteu thereof, the ends may be e11n meat-inspection certiftcates, when painted any color desired or the painting submiUed to the department, WUl be may be omitted, provided there 1s a published, and the chief of dlvlston shall reasonable contrut. between the back-file with each such of!lcia.l a copy of the II"OUDd and the word "Inedible," which lelulattons in this subchapter and copies shall appear in letters at least two (2) of amendments which may hereafter be Inches high on the top and bot&om of made thereto. No inspector shall ac-eacb container or on the sides near t.he cept a cert11lcate unleaa it is a1Pled by an top and bottom. omclal whose name has been pubUahed f 2'l'U lmportcation oJ toretgn lnedi-by ~he department and whoae authority ble tats. Porelan Inedible rendered rata to SliD cert.Ulcates baa not been revoked. wblch do not possess the physical char-<c> Bach foreign meat-wpectlon cer-acteristics of an edible product are ell-t11lcate shall contain a statement of the lible for tmportatlon without restric:-number of pieces or pack&~eS, and the tion under this subchapter. Such lm· total weight of each kind of product portatlons need not be reported to the comprising the conslanment, to1ether divlslon. wlth a description of the ident.iftcat.lon marks on the product or on the pack-12'7'7.5 No pro,uct to be imported ages containing the same a description tDithout compliance with re"ulattons. of the ahipptng marks, ihe name and No product offered for importation from address of the constanor, the name of any fore11n country shall be admitted the consignee, and the ftnal desttna-into the United States except upon com-tion or the consignment 1n the United pUance with all tbe requlrementa of this states and except as provided 1n para-pan applicable to it. 1raph <e> of this section shall be In the 1277.6 lmJ)Orted product; torei.Qn cer-English laDIUQe. U/lcGtu re(IUb'ed. <a> Bzcept as pro-Cdl The foreign meat-inspection cer-vtded in parqraph <e>-and 12'1'1.111. t11lcate required by this section &o ac-each consignment containing any prod-company each consignment containlnl uct consilned to the United States from any product shall be delivered by tbe con-a foreign country ahall be accompanied si1nee, or his a.gent, In the United States with a foreign meat-Inspection cerWl-to the d1Vlsion Inspector at the place of ca&e 1n the foUowina form: l.napect1on. and inspection of &be prod-~ <el The foreiln meat-inspection cer-Wlcate of the national government of a foreign country, the form and sut.w.nce of which has been approved by the de-partment and which 1s !slued for any prodU~. may be IUleePted In ueu of the certiftcate prescribed In paragraph Ca) of this section, notwithstanding the fact that the name of the forelln oflclal who signed the cert.111cate bas not been pub-lished by the department. · (f) Bxcept as provided In I 21'1.18. each const10ment of any product of a kind prepar-ed customarily to be eaten with-out cootlng csuch u summer sawsaee •. "Italltul" and "V/O;lltpbalta" llama, and the Hke>. which contains any mWJcle u.s-sue of port, shall be accompanied. ln ad~ ditlon to any other certtftcate required by this sectlon, bJ a separate foret1n meat-tnapectlon certificate ln the fol-lowln• form: OII'FIOL\L IIOIAT-IIflnC'rJolf CDTD'!CAft 110a ~ AJfD Poa& PaoDocft (Por ehlpment to the On1te4 Statea of a.rt.Jelaa of a kind prepared CUI\Qma1:11J to be eaten wtt.bout cooltln&, wblcb contain mUlde u.u. of pork.) Plac•-------------Date----------~ ... tL. I henb:r cartltJ ih&t the artac: « ~ beretn deecrtbe4 are of a lUnd prepared cna-tomarlly to be eaten without ~1111. and. contatn m'U8Cie tlaaua of pork, whlob, 1ll.b.n fleeb or freabl:r cured lD aal'-..te aubJec'ed. to a temperature not bllher tb&n Aft Ull cle-IP'•aa P. tor not leu thaD twamy (110) daya, or oUsenrtae veatad u lpeclftecl bJ the Ch1et of ~'~~eat ~ ~ aDd t!aat Bald articles contain DO mUICle tllaUe Of pork wbteb baa not been U.tld as hereln apeat. tl.ed.. • Num._, oJ pfeedl or NiBil 0/ procl11Ct packagea 1V efgii.C --------------~---------------~-IdeDtlll.cat.lon mara on meata IIDd pack-&181 ------------------------------------Co~----------Addre&a----------·---Conalgnee.......... Deattnatlon ------·--"' SblppiDI marta -----·----------------·--· • (~ture) _______________________ _ (Name of ollclal of na-tional :toretp pern-ment a u t h or ls e d. to luue tmpeCUon cerWl· catea for meat and m•t food producta uponad. to Cbe tJD1t,eCl Mat.) (Oftlclal tltle) -·-·---------------·--· Non: A oert!Jlcata lD the above form ta requtrecl to accampaoy each CODIIIIDmiiiDt of ao:r procluet Of a ktnd prepared eudomU1l:r to be eateD wtthout cookln1 (such u aum-mer •uaasa. "Italian" aDd. "WeRphalla" hamt. and the like). whl.ch cootatna IIDJ mUICia tteaue of pork. Th1l cenUlcate 1a to be deUvered b:r the GOn&lpee •• or hls IIIDt, to 1be lDipeC*or or tbe Meat InlpecUOn Dl• vtaon at the potnt of l~lon J.n eta. Onltecl Statea. Bach such foreiiD meat-iDIIpecUoD cer-ttftcate shall be subJect to tbe provislona of para1rapb8 <b> to (d), inclusive, of this lectlon. f 27'1.7 Importer to make cppUcaticm tor inspectiOn; in/ormation reautred. Bach 1mporter shall make &P.Plicatfon tor Inspection to the Inspector 1n charp, U one be stationed at the pon where any product ia to be oftered for impoNtlon. OPG-WI'A 40~p. 38 or, II not, &o the Chief of tile Meat In · spectton Divtl!ion, Department of Agri-culture, Waablnaton, ·D. c .. aa Ions as possible tn advance ot the antlclpa~d arrival of each consiiPUilent, exc.!Pt lu the case of CODaiiDIDellt.a of Pl'Odu~t ex-Pfellb' exempted from tnspectloo by f 2'17.18. Bach aj)pllcatlon shall state the approztmate elate on which tire con-sllnment 1.s doe to arrive In the tTwt.ed States, the name of the buat or other carrier transportJna It, the name of tbe country from which t.he product was shipped, the place of destination, the quantity and kind of the product. and whether fresh, cured, or canned. In case of consignments amvtn1 in the United States by water, the application should also a&ate the pon of first arrival In the United States. to be iDspected, which antve tn the UDitecl States otherwise tb&n by water and which are eona1aned to an1 place where a · cUv1a1on inspector is stationed, shall be Inspected at destination. (b) AJJ Products reQUired by this part to be inspected, which arrive In carload Iota in tbe United States otherwise than by water,' -and which are conslped to any place where no division inspector is stationed, shall proceed to destination lD cuatoms custody under seal for lnspec-Uon at destination. In such case& the Inspector of the diviston or the customs omcer at the border port shall imme-diately telegraph the Chief of the Meat Inspection DlvJston, Washlnaton, D. C., cent ahall be made, and U the percentaae of unsound or suspJcloua c:a.DI, or botb, still exceeds one-fourth of 1 percent &be matter shall be referred to the divl.sloD and the Product held In customs CU8&ocb' ~ndlng fiU'ther instructions. § 277.8 Import meat or meet food producu: ~ ~; arritlal, flme and Place; movement !rom 110rt of entr11. Ca> Bxce"pt as provided In I 277.18, all products offered for Jmport&Uon from any foreim country, shall be inspected by a division inspector before the wne shall be adJDJtted Into tbe United States. <b) All products required by tbis. part to be inspected, which arrive in the United States by water at any J)Ort where a dtvtaton inspector is 8t&Uoned, shall be Inspected on the wharf' at the time of unloadiftl, except that if, upon the application o.r the constsnee, or bJ8 uent, the Inspector tn char,e at such port shall ao direct, the articles may be in-BPeCted at any ether Place within the limits ol the pon or shipped to destina-tion for inspection, it an inspector of the divisioa is stationed at desUna.tion. (C) All Products teqU1re<f by this part to be inspected, which arrive 1n the United States by water at any POrt Where a diviSion inspector is stationed, and whiCh are consigned to any place where no divtaion inspector is stationed, shall be inspected on the wharf at the time of unloading. · (d) All product& requlred b:v this part to be inspected, whicb arrive in the United States by water at a port where no division Inspector ia stationed and which are consianed to any :Place where a dtVlston Inspector is stationed, shall be inspected at destination. <e) All ProdUcts l'eCIU1red by this part to be Inspected, which arrive In larae quantities In the United Statea by water at a PDrt wbere no dlvislon inspector is stationed And whleb are consllfted to any place where no division inspector Ia stationed, sball be Inspected at such place aa the Chief of the Meat Inspection Division, Washlnrton. D. C., on applica-tion of tbe COnsilnee or his acent. or upon tbe request of tbe customs omcer at the port of arrival, shall direct. (f l All Products reQUired by this part to be Inspected, which arrtve In small quantities Cleas than carload lots) in the United State. by water at a Port where no divtaton Inspector is stationed and which are consigned to an1 place where no -division Inspector 1s statioried, shall be sbJpped in customs custody under seal to the nearest point where an l.nspector of' the divlalon ia stationed for Jilspec. tton at that point. <•) All Pl'Oduc:te reqUired b)' this part all facts in connection With the ship-ment. Upoq receipt or such telqraphic information the chief of division shall detaU an inspector to the POint where Products are destined to mAke the re-qtllred Inspection. m All products required by this sec-tion to be lnapected and which arrive 1n less than carload lots 1n the United stat~ otherwise than by water at a border port where an IDspector of tbe diviston Js sta-tioned, and which are consigned to any place where no division Inspector ls sta-tioned, aha.U be inspected by the Inspec-tor of the divtalon at the border port. <J l All products required by this part to be Inspected and which arrive In less than carload lots in the United state& othenvtae than bJ water at a border Port wbere no Inspector of the dlvtston is sta-tioned, and which a.re consllned to any place where no divis1on inspector ts sta-tioned, shall proceed 1n cuatoms custOdy under seaJ to the nearest POint wbere an lnBPeetor Is stationed for 1uspectton at that point. (Jt) No product reqUired by this part to be inspected shall be moved, prior to in-spection, from the port of ftrst arrival in the United states, or. II arrtv1nc by water. from tbe wharf where unloaded, unles, the same Ia conveyed IR cars, wagons, or other vehicles, sealed, or in packages corded and sealed, in compliance with I 2'77.1. m Poretgn chUied fresh meat shall be inspected In the same manner as do-mestic chiDed fresh meat. Cm-> A 10 percent sample insPection shall be made of each conss.nment of foreign lro8en fresh meat, and 1! a con-siderable portion of the samples ex-arnined are found to be 1n an 1na.ccept-able condltJon t.hen a 100 percent Inspec-tion of the conslanment, includlnr defrost1nt11. necessary, Shall be made. <n> Poreign canned products are re-QUired to be sound, healthful, wholesome, and otherwise flt for human food at the tinle tbeJ are offered for Importation Into the United States. Therefore, con-silnments of such Products con&a.tning more than one-fourth of 1 Percent of un-sound or auspicious cans <leak~rs, swellers, short vacuuma, overstufted>, or both, will not be P8SSed for entry. The in1t1a1inspectJon of foreign canned prod-ucts shall conetst of a S percent sample 1n$ectlcm. Il more tban one-fourth ot 1 percent of unsound or SUIPicloWJ cans <leak:ers, swellers, short vacuums, over-stded>, or both, are found upon tnltlal sample inspecUon, then an adcU&Ional sample inspection of not more than I per-<o> Pormsli'DA •10-4 and 410-6 [super-.sedl.n8 MI 109-PP and 109-PP Cspec1al) l shall be issUed by 11lSPeetors of the divi-sion or cuttorns om.cers at border or sea-board porta tor r~ the aeaUnr of cars, waaona, other vehicles, and pack-agee ot toretgn products to division in-spectors in charp, at points where auch ProdUCt ill to be lnspected, <p) Rubber stamps win be fUrnlshed upon requ1sltion for marldna ~ustoms and transPDrtatlon P&Pers to show tha& foreip Pl'Oducts are P&8Sed tor entry, refused entry, condemned, or are trans-ported in customs custody to interior p()lnt.s in the United states for inspec-tion. I m.s Import pro4uct; ~ l)rlor to mspection: aeoUng; ·h.andlfng; bond; taciltUes and tuaatance. (a) can. wa10ns, other vehicles, or packages tn whic:b any product Is conveyed in accord-ance with this part, prior to lbspection, from the port of· ftrst arrival tn the UnJted &ate8, or, If arrtvtq by w..wr. trom the wharf where unloaded, unless alreedJ sealed wttb c1111toms or consular seaLi tn accordance with the customs reaulattons, shall be aealed with special Import-meat seals of the Department of AgriCUlture. Paetaces sball be.aecureJl' corded before being offered for seal1nr. Such special seals shall be amxect by dl-vtston inspectors, or, 11 there be no divi-sion Jn8Peetor at 8\lCh POn or wharf, then by customs omcers. (bJ No Person shall aftb:, break, alter, deface, mutllate, rebiOve, or destroy &nJ special import-meat seal of the Depart-ment of Aerlculture, except customs ot-Jl~ 0.1" division inspectors or as Pro-vided for in paraara:ph Ch) of this section. ' <c> No product shall be removed from any car, wagon, other vehicle. or pact. age sealed with a special import-llleat seal or the Department of Alr1culture except under the stJPerv1a1on of a divi-sion inspector or a customs omcer, or aa provided for in paragraph <h> of thia section. <d> No product required by this Part to be Inspected shall be moved, prior to inspection, trom any POrt, or, 11 arr1vfDI' by water, from the wharf where ftrst un-loaded, to any place other than the place· deat8nated by, or in aecordabce With, this part aa the place where the same shall be Inspected. Ce> No Product reQUired by this part to be lnspected shaD be conveyed, Prior to Inspection, from any port, or, if ar-rlvlnl bJ water, from the wharf where Jlrst unloaded, bi 8.b7 manner other than in compliance with this part. Cf> No product reQUired by this part to be Inspected shall be delivered to the conatgnee or his agent prtor to Inspec-tion, UDleea the CODBi8Dee sball lurnlab a bond, tn form PHICr1bed by the Secre-tary of the Treasury, conditioned that the prOduct sbaU be retumed, U de-manded, to the collector of the POrt where the aame is offered for clearance throurb the custom._ CPO-WI' A 400-p, 88
<a> 'lbe ccmatpee or bfa aPDt 8ball fundab such facilities and lbaD proride such uslatants for handUng &nd mark-Ana product oftered for tJDportation as diYiatcm 1n8PecW1J DIAl' require. <h) In cue of a wreck or llJnilar ex-traordinary emerreney, the special 1m-port-meat aeal of the Department of .Airrleultun on a car, waaon. or oUler vehicle, lD83' be broken by the carrter, and, 1f neeesaary, the articles IDaJ' be reloaded Into ano&her car. waaoa. or ~r vehicle for transportation to des-tination. Ill all auch cases, the carrier 8ball tmmedlately report the facts by ~ to tbe Chief of the Meat In-oeetton D1V1slon, Washington, D. C. SUch report shall Include the followtna mtormation: 1. Nacure 'ot tbe emerpncJ. 1. Place Wllere eeala were broken. a. I'Ohlt.e of lblpplat aad CS.ttDatloa. f. JdeDt1~ of Cbe CODftJJDI ftblde, IUIIh .. tbe lnltW. and aambel-of tbe a.r. &. ldeutltJ of the ftblcle inw Wblob the ~ueloedecl. .. KIDd aDd Ullallll' Oil .naalel. 1 nuo Import product: ecrutprnent o/ coa~nca liNd ta h4114Uag to be ~m-~eot~CfUtma. eom-partmen&a of steemsbipa, aaliiDir vessele. raUroad ears. and other conveyancea tranaJ)Ol'tiD8 8DJ' product to the tJDUed state.. and all tnleka, chu&a. platforms. racb, tables, toola, utenaUa, and an other dmeea Ull8d 1n movlna and handl1Dir any product olrered for lmportattoo Into tbe 'DDlt.ed states, shall be maintained In a sanitary condition. I 2'1'1.11 Bllrlop wrappmg tor tordtln ftUGt. The use of burlap u a wrapplq for foreil:tl meat wm not be permitted UD1ees the meat 1a first wrapped With a lood grade of paper or cloth of a kind · wb!ch wfll prevent contam!nauon with lint or other foreign material. 1·2'1'1.12 Proact taported,· Mmpla; ~ of ~ COI&Ifpnumt,· con-lkmMttone; e:rception; marldng. (a) DlYIIIOD tnll)ectoft aba11 tak~, wl*bout coat to the tJnlted atatea. from each c:on-ldiDIDent offered for importation, sam-ple~ of 8D7 product which 1s aubject to anaJym, ezcept that BUDplea of 8DJ' product olrered for Importation Without ln.pec:tion under 1 2'1'7.18 shall not be taken UDless there is reason for sus-pectbqr the preeence tbereln or a sub-atance 1D Violation of tbat section. (b) U the inapectton of aamplellndl-catea that any pl'Oduct ofterecl for lm-portaUoo Into tbe Ul1tted States Is un-eound, unhealthful, unwholetome, or otbenrlle unfit for human food, a tbor-oqb IDJpection of the wbole COP&IP-IDellt from which the &les were taken shall be made. (c> carcaaaes and P&rta of carcaseee otrered for JmportatloD from wb&eh such tluues ae the peritoneum, pleura, bodJ lJmph lrlande, or the PGrta1 alanda of tbe Uver bave been niDCMid, lba1l be re-tuaedenvr. <d> MJ product otrered for tmporta-tioll wblcb ta fOUDd upon lnapeeUon to be UIISOUDd, unhealthfUl, unwholesome. or otherwlle unat for human food, or to contain &DJ dYe, chemical, preeenrattve 01' IDpedleD\ DO& pemdUed .,. hit -of &his l\lbchap&w, or Wldeh Ia of a Jdnd required bJ 1. m.a (a) to be refuaed ad-mfsldon, ehaD be condemned aDd marked "U. 8. inspected and condemned," ex-cept.~. uPOn application to the An-spector, aD7 product which 1B found to contain preservatives not permitted by this subchapter, but in the preparation or P&ddnlr of which no subltance bas been used iii contllct with the laws of the foreign countey from which exported, and which la not found to be otherWise unsound. unhealthful, unwboleeome. or Ullllt for human food, may be marted "'U. 8. refused entry." An7 product of-fered for importation wbic:b 11 found upoa lDapecUon not to comp))r with this part but which Is not of a.. kind required to be marked "U.S. inspected and con-demned" shall be d..aenated "U. 8. re-tused entrY" or delltlrnaWd and marked "U. s. ref~,Yed entry" as directed b7 the 1napec:tor in charse, depending upon the illapectkmal ODdlnp. Ce) Any product, or the container thereof, offered for Importation from any foretrn count17 and accompanied With a foreiP eerWlcate of 1nlpection aa re-quired by thJa part, which, upon tnapec-tlon b7 divillon lNpectors, is not found to be Ull80UDCI, unhealthful. unwhole-some. or otherwile unftt for human food. or to contl.1n any <l:ve, chemical. pre-servative, or 1ngred1ent not permitted by ~ • of tb1s subchapter, or to vio-late this D&rt In any respect shall be marlted "U. ·s. Inspected and paasecl b:v lleDartlneD& of AcriOulture," or with an authorbled abbreYiatlon of the lnspec-t1on legel14, and with the omclal name or abbreviatloa of tbe station to wb1cb the 1Dsped.or Ia USII"Ded. All product so marked~ In compliance with. th1l part, shall, so far as the Department of Agri-culture hu Juriadtctlon over the aame, be ~ Into the United Btatea. • 2'J'l.13 .Receipt• to importentor im-port msat aampla. In order tb&t im-porters mq be auured that samples of forelrn products collected for labor&torJ eumtnat.lon are to be uaecl 'exclu.slveb for tbat purpose, receipts shall be S..Ued and deUvered to Importers, or thetr agenta, bl' lnspectora for all samples of forelp Products collected. The receipt shall be prepared m duplicate on ofDcial stationery, over tbe stpature of the in-spector who collects the a.mples, and shall show tbe name -of the importer, ~lJ of oridn. amOUDl and kind of product collected, elate of collection, and that It waa collected for laboratory ex-amtn&Uon. 'lbe dUpllcate copy of the receipt shall be retained bJ lnapectors in charge as thetr omce record. 1 m.to~ ,CII'dgJ& cota~~e~~ mad paet .. GI1H meat Gftd ,.., lootl JWOCII&CC, bear-ing trade labela; sampling atld inel)ectfon. (a) Samplea of forelan canned and ~*baed produda beariDI trade labela which have not been approved aball be .collected and forwarded to the labora-tory for eumlnaUon, and the producla aball be held pendlnr receipt of the ..... port. of the laboratory tlndlnrs and the rewlta of the examination of trade 1abeJI and the marb on ablpJIIDir contamen. Cb> Poreiln canned and P~Cbsed producta bearlq trade label8 and other marklna wblcb have been I.PPIOVed and numbered abal1 be IDipected for aound-neu aad cbeeted for Det ~ Cbect I&IDPlea may be col1ee&ed for laboratorr examination, but tile product. need not be held pendiJ1a the report of laboratorJ ftncUDp. (C) A slnale unopened can with all marks and labels intact shall constitute a mlDimum sample of C&DDed productl. Cd> 'A number of cans sWDctent In the judgment· of dlvtsion inspect:ors to be representative of the whole conslgnmeot sball be taken from more tb&D one c:ue when con.silnments of forelan canned product. conaletinr of large numbers or amall C8DI are IIILIDPled. I m.15 'oreilfl Jlf'ocNcf ole-red tor tmportt~flon; rel)orting ol Jbatltnr~• to ctU-tcmu: handltllf Gtld martial oJ arUcla retu«J e11t17; mar~ CGI'CII.Ua catacl 'Pdrta: <a> DlYI.IIon mspectora shaD re-part their ftndlngs aa to any product which bas been tDsPeeted in accordance with th1a part, to the coUector at tbe port where the aame 1a offered for clear-ance ~Uirh the cllltoms. and shall re-quest tile collector to re1'Uie admi.Wcm to all product which Ja marked "'D'. 8. illapected and condemned" or 'desianated "'D. s. refused entrY" or desllnated and marked ''tJ. s. refilled enh7," and to di-rect that the eame be aported by the cODsiplee wltl:lln a apec:Hled time. unleu the conallnee. wlt.b1D .such apec:Uied u.. aha.ll cause the destrueuon thereof for food pnrposes under the supervislon of a d1vlalon lnlpec:tor. SUch 8P8CUled Ume .shell be 30 claJ$ after IUch notice to CUI• toms ollcen, unleae a different time be ftxed b)' the cblef of diVIsion upon appli-cation to him. If &117 such prodUct be destroyed for food PID'J)OieS under the -supervision of a dlvlaion illapector, be shall rtve prompt notice thereof to the collector. Cb) 'D,Pon the request of the collector, cons11nees shall, at their own apenae, lmmediately return to him any product which 1s marlred "tJ. 8. 1napected and condemned" or deatrnated "'U.s. refUsed entl7" or dealanated and marked ''tJ. 8. refUied entrr' or wblcb In &D7 reapeet does not comply With thla part., All such product shall be con~ed m eara, W&eODI. or other vehiclea, or in corded pactqes, sealed with the spec1al Import-meat seal of the Department of Alri-culture. <c> No person shall remOV'e or caa. to be removed from any plaCe deaipated by, or In accordance With, this subchapter as a place of Inspection, aD7 product wblch this subc:b&pter requires to be marked in aw way, unleSI tbe same ball been clearly and letlbll' marked In com-pliance with this subchapter. cd> Tbe mara requ~rec~ b:v 1 m.ta (d> and Ce> shall be applied by brandlnl to carca.saes and parte or carea.ea Cered for lmport&tklll which are unwrapped or Dot enclOsed m a container. Not le8l than one brand lba.U be appUed to each QU&I'ter of a beef CU'C888. I m.t8 ••ldnf . atacl lGbeftllf of 'P'Oduct U. B. fnepec'ted cancl pasaed tor maportdml; tQJPibafion ot ~ ~-ca> In addition to tbe name of the count17 of orlltn, which lhaU be preceded b)' the words "product or,•• ProdUct offered for tmportat;ton, whetber or not encloeed In an Immediate or uae OPO-WI'A 400--p. M COiltalner, lbaU bear IUCb other mub, at&ID~JS. brands, or labels aa are neceasa17 for compliance with Part 288 of thla sub-chapter. .When aucb lllal'b are iDlPrlnta ot ~tampa or bnulda lllld are made with branding lbk, the latter lball be harm-lese and of a ldnd to live JJermanency to the bnp.rlnta, ID cue the DaiDe of the country of or1g1n aPPears aa PtU't of an ometaJ stamp or brend of the national government and such name 18 Prom1-Delltl7 .and letribl)' dlapla)ed,. the hrdl "IU'dcluct of" may be omitted from such marttnr. end and the ea&abllshment Dumber lba.1J be leCUrely a11tzed, before the same sb&u be allowed to leave the e&tabUabment. ll'n.17 Out#de coxtcabaera ot lor-eltm product,· mark,ng and labeling. Cal Outalde contatnen In which true con-tainera of forman PI'Oduc&a are shipped to the United Btatea are reQUired to bear the true name of the product and the name of the country of or1Jin In a prpm-lnent and lelrtble manner. to tbe can1er a etrtiflcate In duplicate in the followfnc fonn: • <b> The immediate or true container of III'Oduct otferecl for bnportatJoa lhal1 bear a label showing C 1) the name of Product; <2> the name of the country of orllln PI'8Ceded b.J the words "produet of," Which sta&ement sbalJ &PIJeV lm-"nedlately under the name of Product: f3> the word "lnlrredienta" followed by a Hat or the .lnlrredSenta Jn cue ot Product fabricated from two or Dlore tnaredienta but raot product for wbleh deftnitions and standards ot 1dent1t)' have been pre-scribed by UU. subcbapter; <4> tbe name ancl Place of business ot the manutac-. turer, J)acker, or distnbutor, quaJUied by a llhraae Which reveals the connectWD that lbch JJeraon bas With the PfOduct, no part ot which statement shall be mts-leadil'lg; and (6) an accurate st.ateJnent of the QUantit;,. of conteiUa. Tbe label-ina reQUfred In thla subP&raRraph for contalnel'll shall be In addition to the martiq Of the Product under PIU'a8J'aph <a> ot &Ida 1eet1on. <c> <1> All outaJde containers of prod-uct which have been 1nspected and P&saed In compliance With thla Part sbalJ be Jll&l'ked by the inspector, or UDder h~ su-Pervision, "l1. B. Inspected and P8l8ed by Department of ArrlcuJture," or autbor-Jaed abbrevaauon thereof and with the name or abbreviation of the name of the o.tllclal station haVIq jurtadictiOD over the Jnapeetfon, AI the .PI'Inted mat&er on the enda . of shJPPfnlr contatnen of foretsn caraned meata makes It dltlcult to apply a leatble mark of 1D8PeCt1oD With the larp rectr.ngu)ar hnPGrt-mw brand, the 2% lncb Circular rubber Im-port-meat brand bearing an auth011Rd abbreV1aUon of the lnspectjon leeind aDd the abbrma&ec~ name of &be o11da.t sta-tlort may be used In lieu thereof for marklq shlPPilll" cont.atnera of canned meats •hidl conform to the reQI&tre-menta or th1a pan, Cb> StencJle, box cftes, and branda on outside containers of foreign Products Deed bOt be Wbmfited t.o &he WaabiDg. ton olk:e for approvaL However, IUch mar.ta. shall be e&refltl)y uamtned by inspectors, IU1d if ,It Is found that they are fal.e or deceptive 'ht' Pl'Oducta aban be refused entry. fc) The marts of insPection of for-eign lrOVerJIDlents NDhossecf OD • metal coatatners or branded on careaaes or parte thereof need not beo submitted for approval. <d) AJJ labels and mara 011 immecli-ate or true containers ar well as private brande on carcasses or parte of ca.r-caaaea shall be submitted for aPProVal, except as PI'Orided In P8J'81n'apb (c) of this section. 12'1'7.18 Small •mPGrta~ tor con-BigtuW' JJe1'1071Gl1Uie; T«lulremetat.. Ca) Any ProdUct oBered for importation In small quantity exclusively for the per-sonal use of the con.IPee, ana not for sale or dlatribution, which is sound, healthful, wholuorne, &I'd fit for human fOod. and contains no d;ve, chemical, Preservative, or lnaredlent not pennjtted by Part 2e8 of this subchapter, and which 1& not adUlterated or misbranded within the meaning of the l'ederaJ Pood, Drug, and Coemet.ic Act, .. Rmended, may be admitted Into the t7ntted States without foreip meat-inspection certUlcatea and without inspecttoD and~; but di-vision inspectors ma7 IDspeet any Prod-uct offered for imPortation under this parqraph If there 14 reason for .sus-P8Ctlnlr that It 1a Ulllolmd, llllhealUlful, unwholesome, or otherwl.se unftt for food, or contains any dye, chemical, preserva-tive, o.r JDsrecUent not Pt'rmltted bJ Part H8 of tb1a &Ubeha.pter, or la adulterated or misbranded wltllin the meantn• of the PederaJ Pood, Drua. and Coaanettc Act ... &mended. • Da&e ··---·------.11 .. Neaae ot au-riel'---------------------------8h~per ~---·----------------------------Point ot A"bJpmeut ------------------·-----~ .. --------------------------------l.ben-cenu, tbat Che fOUCJWiDI-clelcrtbed meet or meat fOOCI producta, a!'uect for trane-PQrtetJoa fD lDteratace commerce ...... 1111.-J)OI'ted IDto tile VDited 8tata. Ulelaetftly fol' tbe P8I'IODel 111e o1 Cbe ccm.IIDee, and Dot for eale or dlatrtbutton, and are ezllllpted from LQepectlcNl bJ tbe ft11U1aUoDa IOftrDIDI the meat l.blpecttoa ot tbe Vlllted &taw De-JIU1melat of Acrfculture. lrtnd 0/ Focluct ·----·-------Amo•"'' aruJ ~e -~---------------------------·----·--------------------~---· ~---------------------------(Slrnature of lblpper) , ----,~-0~-~~;-·--The •tanature of the shipper or of h1s -.rent &ball be written in full. This cer-tUkate Bhall be aepara&e and &part from any wa)'b1JI, b111 of lading, or other form ordinarily used In tbe lhlPIDelit of IDeal 'l'he dupUca&e certtacate ahaD be for-warded immediately b)' the 1n1tfal carrier to the Chief of the llea.t Inspection Divi-sion, Waabiqton. D. c. · If tbe PI'Oduct Is ~by the shipper hbn8elf a eer-Wlcate shall nevertheless be forwarded b7 h1m to tbe Chief of the 11eat. In.pec-tlon DIVision. AJJ wa;vbJDa, transfer billa, I"UDDdnnr 11ips, or ~Dductor's earda ac-company~ng an Interstate shipment of any Product transPOrted in comp~Janee with this .secuon &ball have emboclted tberetn, .sbun.Ped thereon, or attached thereto a signed statement which shall be evidence to CO!Ulec:tiDc carrters that tbe .shJpper'a certltlcate .required by tbfa aec:-tlon Ia on ftle With the Initial carrJer; and Qo connectinr carrier shall .receive for transpol1atloo or tr&naport any inter· 5tate .shipment or IUl7 produc& under this· aection unless the waybill, trAIII!er bill, _ runnlq sUp, conductor's card, or other paper, accomP8DY1Dc the same illcluc:tes the aforeaaid aimed atatement, in the follow1ne form: -------~---------------------------------· (!t&DM of tn.Diportatlon COIQp.DJ) Imported for the perJOnaJ use ot coaetpee aDd exempt from IDapeotaoa, u ~ bf llblpper'a ~ OD ale WiUllD1uai Camer. <2) To each 1nuned1ate or true con-tainer or product whJcb baa been m-Spec&ed and P8SBed ill COIIlpllance With this P&rt and which is to be removed from the outlide COntainer at a place other tban an o8lclal "Stablf!thment, and thereafter to be tr&nsported 1n Inter-state or fore~&n commerce or to an of-fiCial eatablJabment, ~e mau be se-curely dlxed, UDder tbe ~ ot an Inspector, a sttcter. approved by the cblef of dlvieion, beaaq an l.nspectlon legend and an ldentu:vtna ser1al number. (b) No product offered for Importation under paraaraph <a> of this section SbaU be admitted into &be United States if it Ia Wlll01ind, unhealthful, unwhoJeeome, or otherwbe un1lt for human food, or If it contains any dye, cheln1cal. .Preservative, or .tnrreclient not .P8J'm1tted ·by J18rt •· or 1f 1& Ia adulterated or misbranded With-In the meantnr of the PederaJ Pood, Drua. and Cosmetic .Act, aa amended. C818aed) ---------------Apnt. The slrnature of the aaent lhalJ be written in ruu. cal To each immediate or true con-tainer of product which baa been in-spected and PA8secl 1n CODlPllant-e With tbia P&rt and whleh Is removed from an oatl1de ~tamer at an oflc!al establlab-aaent, a lltlcter beartn1an iDIP!Ctlon le«-<c> .Ro carr1er .abaU tranapon or re-ceive for transpartatlon from one State or Te1Tito17 or the DMrlct of Columbia· to or tbrouab any other State, Territo,., or &he Dlatrlct of Columbia, or to any place under the Jurisdlction of the United Statea, any PI"'duct eseDlp&ed froln ln-apection and admitted Into tbe United state. in ~mpltance wlth tb1a section unless the abipper sbalJ DIMe &nd clelfver I 2'1'1.11 Returned United States ln-. spected and mcrll:ed prOduct; not imi)Or-tatione. tJntted 8tUer .in.spected aad PMSed &nd so m&rted PI'Oduc&l retu:rned from fon1111 countries are not importa-tions within the .mean1ns of this P&rt. Such return abipmen&a lbaD be re.POJ1ed to the cUvtldon bF letter and not on Porm PDA UG-2 <superaedl!laiii 1~ rev.>. 1 2'1'1.20 lmJI(Irtetf P"'duct to be l&cm-cfled and traneJJorted G.r domeetlc; eatr., Into o.llld4l eatcblishmenta; traruportc-Uota. (a) AJJ 11npoJ1ed PI"'duct, after llltmtsstoo Into the United sta&es In com-pHance ~th this .P&rt lhan be deemed •e. toomot. 1 •. 1 m.e (b). 81'0-W..A 40e--p. 61
I t II li 1\b. and treated. and,'except as provided In § 27'7.18 (c). shall be handled and trans~ ported as domestic product, and shall be subject to the provisions -of thts sub-chapter and to the provisions, prohibi-tions, and penalties of the Meat Inspec-tion Act. ' <b) Imported product inspected, passed, and marked in accordance with this part may, subJect to the provisions of § 268.4 <a> of this subchapter, be taken into ofiicial establishments and be mixed with or added to product in such estab-lishments which has been inspected and passed therein. <c> Imported product which has been inspected, passed, and marked under this part may be transported from one State or Territory of the District of Columbia to or through another State or Territory or the District of Columbia, .or to any place under the jurisdiction of the United States, or to a foreign country, only upon compliance with Part 275 of this sub-chapter. PART 278--DEFINITIONS AND STANDAR.DS OF IDU'rlTY § 278.1 Oleomargarine; identity; la-bel statement of optional ingredients. (a) Oleomargarine is the plastic food prepared with one or more of the op-tional fat ingredients named under one of the following subparagraphs <1>, <2'>. <3>, or <4>: <1> The rendered fat, or oil, or stearin derived therefrom <any or all of which may be hydrogenated>, of cattle, sheep, swine. or goats, or any combination of two or more of such articles. (2) Any vegetable food fat or oil, or oil or stearin derived therefrom {any or all of which may be hydrogenated), or any combination o! two ot' more of such articles. <3> Any combination of ingredients named under subparagraphs H> and (2) of this paragraph In such proportion that the weight of the ingredients named under (1) either equals the weight of the tngredtents named under <2>, or exceeds such weight by a ratio not greater than 9 to 1. <4> Any combination of ingredients named under subparagraphs {1) and 12) of thls paragraph in such proportion that the weight of the ingredients named un-der <2> exceeds the weight of the ingre-dients named under (1 > by a ratio not greater than 9 to 1. One of the five following articles is 1nt1mately mixed with the fat ingredtent or Ingredients, after such article has been pasteurized and subjected to the action of harmless bacterial starters: (1) cream, <it> milk, <Hi> skim milk, <tv> any combination of dried skim milk and water in which the weight of the dried skim milk is not less than 10 percent of the weight of the water, or <v > any mix-ture of two or more of these. <The term "milk" as used herein. means cow's milk.> Congealing is eft'ected, either with or without contact with water. and the congealed mixture may be worked. In the preparation of oJeomargarine onf' or more of the following optional ingre-dients may also be used: (5) Artlflcial colortna. <6> Sodium benzoate. or benzoic acid, or a combination of these. ln a quantity not to exceed 0.1 percent of the weight of the finished product. (7) VItamin A, added as fish liver oil or as a concentrate of vitamin A from tlsh liver oil <with any at:company!ng vitamin D and with or Without added vitamin D concentrate>, in such quan-tity that the flnished oleomargarine con-tains not less than 9,000 United States Pharmacopoeia Units of vitamin A per pound. • <fl) The artificial fiavorlng diacetyl added as such, or as starter distillate, or produced during the preparation of the product as a result of the addition of cttrl.c acid or harmless citrates. (9) m Lecithin, in an amount not ex-ceeding 0.5 percent of the weight of the finished oleomargarine, or (it) mono-glycerides or diglycerides of fat-forming fatty acids, or a combination of these, in an amount not exceeding 0.5 percent of the weight of the finished oleomargarine, or <iii> such monoglycerldes and diglyc-erides in combination with the sodium sulfa-acetate derivatives thereof tn a total amount not exceeding 0.5 percent of the weight of the finished oleomarga-rine, or <iv> a combination of m and <iD in which the amount of neither exceeds that above stated. or <v> a combination of m and <iii) in a total amount ~not exceeding 0.5 pel'Cent of the weight of the finished oleomargarine. <Tile weight of diglycerldes in each of ingredients (ii), (iii), <iV), and <v> is calculated at one-half actual weight.> 00) Butter. (11) Salt. • The finished oleomargarine contains not less than 80 percent fat, as deter-mloed by the method presct'ibed in "Of-ficial and Tentative Methods of Analysis of the Association of Oftlcial Agricultural Chemists," 4th Edition. 1935, page 289, or 5th Edition, 1940, page 298, under "In· direct Method-Offi.cial." <b> When 'tony ingt·edient named un-der one of the following specified subpar-agraphs of paragraph <a> of this section is used, the label shall, except as hel'eln-after provided. bear the statement set forth below after the number of such subparagraph: Subparagraph (1): "Prepared from Animal Fat," or "Made !rom Animal Fat." Subparagraph. (S) : "Prepared trom Animal and Vegetable Fats,'' or "Made from Anima.!. and Vegetable Fate." Subparagraph (4): "Prepared from Vege-table and Animal Fats." or "Made from Vegetable and Animal Fats.'' Subparagraph (5): ".Artlficlatly Colored," or "Artificial Coloring Added." or "With Atided Artl.f)clal Coloring." Subparagraph (6): "Sodium Benzoate (or, && the case may be, 'Benzoic Acid' or 'So-dium Benzoate and Benzoic Acid') Added M a Preservattve," or "Wlth Added Sodlw:n Benzoate (or, as the case may be, 'Benzoic Acid' or 'Sodlw:n Benzoate and Benzoic Acid') &8 a Preservative," stating the per~nt used. Subparagraph ('1} : "Vitamin A Added," or "With Added. VItamin A." Subparagraph (8): "Artificially Flavored," or ".Artlf1clal Flavoring Added.," or "With Added Artltlclal' Flavodng." Where oU Js used, the word "oU" mar be substituted for "fat" in the label state-ment. In lieu of the word "animal" or •·vegetable'' in any such statement, the common or usual name of the fat ingre-dient may be used.· If two or more of the optional Ingredients named in subpara-graphs C5). (6). (7), and (8} of th!.o paragraph are used, the words "added" or "with added" need appear only once. either at the beginning or end of the list of such ingredients declared. The dec-laration of vitamin A may include the number of United States Pharmacopoeia Units which have been added. Whenever the n~£me "oleomargarine" appears on the label so conspicuously as to be easily seen under customary condi-tions of purchase, the words and state-ments herein prescribed shoWing ingre-dients used shall immediately and con-. spicuously precede or follow, or in part precede and in part follow, such name, without intervening written, printed, or other graphic matter. · PART 279-INSPECTION AND HANDLING 011' HORSE MEAT AND PRoDUCTS THEREOF Sec. 279.1 Establishments required to have In-spection. 2'19.2 Slaughter of horses and preparation o! meat thereof; separate establish-ments. 279.3 Affections requiring condemnation on anre-mortem or post-mortem In-spection; glanders and dourine sus-pects. 2'19.4 Horse carcasses. 1me11t and meat .food products thereof; marking and la-beling. · ~'19.6 Horse meat or meat food products tbereot: domestic meat labels. 279.6 Export horae meat and horse-meat products; stamps and certificates. 279.7 Horse-meat certificates for Norway. 279.8 Certification of horse meat for The Netherlands. 279.9 Applicability of mea.t Inspection regu.· lations to horse meat and meat food products thereof. § 279.1 Establishments required to have tnspection. Every establishment in which horses are slaughtered for trans-portation or sale as articles of interstate or foreign commerce, or in which car'-casses, parts of carcasses, meat, or meat food products of, or derived from horses are, wholly or in part, canned, cured, smoked, salted, packed, rendered. or otherwise prepared for transporta\ion or sale as articles of interstate or foreign commerce which art capable of being used as food for man. shall have inspec-tion under the provisions of this sub-chapter. § 279.2 Slaughter ot horses ana prep-aration ot meat therebl; separate es-tablishments. The slaughter of horses and the preparation and handling of the meat and meat food products thereof shall be conducted in establishments separate and apart from any estabJish-ment in which cattle, sheep, swine, or goats are sJa.ugfttered, or the meat Qr meat food products thereof are prepared or handled. § 279.3 · Affections requiring condem-nation on ante-mortern ar post-mortem GPQ-WFA 40<>-p. 42 I ly' r-• ' \ I ~ ; .. I 0 "-.. • inspection; glanders ana dourine 8'U9• pects. ~<a> All horses found uPOn either ante-mortem or post-mortem inspection or examination to be affected with strangles, purpura hemorrhaglca, azo-turia, infectious eQuine encephalomye-litis. toxlc encepbalomyelitis <forage POisoning>, infectious anemia <swamp fever> , dourine, acute influenza, general-tze_d osteoporosis, glanders, farcy, or other malignant disorder, a.eute lnftam-matory lameness or extensive fistula, shall be condemned. <b> Any horse which ls suspected on ante-mortem Inspection of being in-fected with glanders shall be tested with mallein; and any. horse whicb on physi-cal examination Is suspected of being a.ft'ected with dowine shall be held for further examination or for such test as the chief of diviSion may prescribe. -§ 279.4 Horse carcMses, meat and meat /ood products thereof; marking and labeltng. All horse carcasses, parts of carcasses. meat and meat food prod~ ucts thereof shall be conspicuously labeled, marked. branded, or tagged "horse meat" or "horse·meat product." Only green ink shall be used ln. branding • -horse meat and horse-meat product with the mark of inspection. § 279.5 Horse meat or meat fOod prod-ucts thereof; domestic meat labels. Tlie domestic meat labels for horse meat or meat food products thereof shall be printed on paper, llght green in color. The legend composing the body of each label shall be as follows: "The horse meat or meat food product thereof con~ tained herein has been U. s. inspected. and passed by Department of Agricul-ture,'' and tri lieu of the phrase "domestic meat label" there shall be printed there-on the phrase "domestic horse meat or horse-meat product." § 279.6 E%1>0rt harse meat and horse-meat product; stamps at~d cert#lcates. Numbered stamps and certitlcates printed on paper light green in color, to be known as export· horse-meat stamps and certiflcates, shall be Issued to identify all horse meat and meat fOOd products thereof packed for export. Such stamp or stamps and certiflea.te shall be issued for each consignment of horse meat or meat food product there-of forwarded from the United States. / .. 1279.'1 Hor~e-meat eerti/icate's lor Norwau. In accordance with the regula-tions of Norway, export certltlca.tes for horse meat or horse-meat product ex-ported from the United States to Nor-way are required to be .visaed by Nor-wegian consuls in the United states. § 279.8 Certification of horse meat tar The Netherlands. Inspectors will issue Form FDA 412-9 (superseding M. I. 169) for horse meat and horse-meat product destined to The Netherlands, in addl-. tion to the export horse-meat certlfl-eates. § 2'79.9 AppltcabUttu ol meat tnspec-tton regulations to horse meat and meat food products thereof. All the provlslon.s of the other regulations in this subchap.. ter unless speei11ca.Jly inapplicable, are hereby made applicable to the inspection and· handling of horse meat and meat food products thereof and the animals from whtch they are derived. • AslfLBY SELLDB, Acting Adm~nfstrator. MABCH 24, 1945. OPO-WFA 4GO-p. 43