Regulations governing the meat inspection of the United States Department of Agriculture

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Regulations governing the meat inspection of the United States Department of Agriculture
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ONS GOYERINING THE MEAT INSPEC-

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(B. A. I. Order 211.) Izmud July 30, 1914.
U. S. DEPARTMENT OF AGRICULTURE,
BUREAU OF ANIMAL INDUSTRY,
A. D. MELVIN, CHIEF OF BUREAU.




REGULATIONS GOVERNING THE MEAT INSPEC-
TION OF THE UNITED STATES DEPARTMENT OF
AGRICULTURE.


EFFECTIVE NOVEMBER 1,1914.
(EXCEPT REGULATION 27, EFFECTIVE JANUARY 1, 1915.)


Issued under authority conferred on the Secretary of Agriculture by the Act of Congress approved
June 30, 1906 (34 Stat., 674-679), the Act of Congress approved March 4, 1907 (34 Stat., 1260-1265),
and the Act of Congress approved October 3, 1913 (38 Stat., 114, 152, 159).


WASHINGTON:
GOVERNMENT PRINTING OFFICE.
1914.













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U. S. DEPARTMENT OF AGRICULTUnE,
OFFICE OF THE SECRETARY,
Washington, D. C., July 16, 1914.
Under the authority conferred upon the Secretary of Agriculture
by the act of Congress approved June 30, 1906, entitled "An act
making appropriations for the Department of Agriculture for the
fiscal year ending June thirtieth, nineteen hundred and seven" (34
United States Statutes at Large, pages 674 to 679), by the act of
Congress approved March 4, 1907, entitled "An act making appropria-
tions for the Department of Agriculture for the fiscal year ending
June thirtieth, nineteen hundred and eight" (34 United States
Statutes at Large, pages 1260 to 1265), and by the act of Congress
approved October 3, 1913, entitled "An act to reduce tariff duties
and to provide revenue for the Government, and for other purposes"
(38 United States Statutes at Large, pages 114, 152, 159), the following
regulations are hereby made, which for purposes of identification are
designated as B. A. I. Order 211. Regulations 1 to 26, inclusive,
shall become and be effective on and after November 1, 1914, and
regulation 27 shall become and be effective on and after January
1, 1915.
Upon regulations 1 to 26 becoming effective, B. A. I. Order 150,
dated April 1, 1908, and all amendments thereto shall be superseded
thereby, and upon regulation 27 becoming effective, B. A. I. Order
202, dated October 4, 1913, and the amendment thereto shall be
superseded thereby.
D. F. HOUSTONr
secretary.















CONTENTS.


lP'ge.
REGULATION 1. Definitions................................................ 5
2. Scope of inspection......................................... 8
3. Organization of force ....................................... 8
4. Applications for iiispection or exemption; retail but( lh;rs, retail
dealers, and farmers; declarations for itedible products es-
tablishmeits.............................................. 9
5. Official numbers and inauguration and withdraw:il of inspe'-
tion................... .................................. 11
6. Assignment. of bureau employees ............................ 12
7. Facilities for inspection ..................................... 13
8. Sanitation................................................ 15
9. Ante-mortem inspection................................... 19
10. Post-mortem inspection ..................................... 22
11. Disposal of diseased carcasses and parts...................... 25
12. Carcasses of animals slaughtered without antie-mortem in-pe-
tion...................................................... 34
13. Tank rooms and tanks....................................... 34
14. Tanking and denaturing condemned carcaasse. and productst. 35
15. Rendering carcasses and parts into lard and tallow, iind uther
sterilization ............. .............................36
16. Marking, branding, and identifyiing meat and p)ro.dict -......- 36
17. Labeling................................................... 41
18. Reinspection and preparation of meat and prid)(1uts ........... 48
19. Market inspection.......................................... 54
20. Reports.................................................... 55
21. Appeals.................................................... 55
22. Cooperation with local auth,,ritie- ............................ 55
23. Bribery, counterfeiting. etc................................... 56
24. Export stamps anid certificates .............................. 56
25. Transportation.............................................. 59
26. Food and drugs act.......................................... (69
27. Imported meat and producNt- ................................ 69
Laws under which the foregoing regulatio.in- are madi-:
The meat inspection act................................................ 82
The imported meat act............................................... 85
Index ......................................................................... 87
3






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REGULATIONS GOVERNING THE MEAT INSPECTION OF THE
UNITED STATES DEPARTMENT OF AGRICLUTURE.


REGULATION 1. DEFINITIONS.
SECTION 1. For the purposes of these regulations the following
words, phrases, names, and terms shall be construed, respectively,
to miean--.
Paragraph 1. The meat inspection act, or act of June 30, 1906,
or act of Congress of June 30, 1906: "An Act Making appropriations
for the Department of Agriculture for the fiscal year ending June
thirtieth, nineteen hundred and seven," approved June 30, 1906 (34
United States Statutes at Large, pages 674 to 679), as reenacted by
"An Act Making appropriations for the Department of Agriculture
for the fiscal year ending June thirtieth, nineteen hundred and eight,"
approved March 4, 1907 (34 United States Statutes at Large, pages
1260 to 1265).
Paragraph 2. The imported meat act: The "free list" clause and
paragraph 545 of an act entitled "An Act To reduce tariff duties and
to provide revenue for the Government, and for other purpose.,"
approved October 3, 1913 (38 United States Statutes at Large, a1ages
114, 152, 159).
Paragraph 3. The food and drugs act: "An Ac-t For preventing
the manufacture. sale, or transportation of adulterated or mi isbranded
or poisonous or deleterious foods, drugs, medlicines, and liquor-, and
for regulating traffic therein, and for other purpo>e-;," approved June
30, 1906 (34 United States Statutes at Large, pages 7T,8 to 772), vs
amended by "An Act To amend section eightof the food and drug. act
approved June tlhirtieth, nineteen hundred and six." aproved August
23, 1912 (37 United States Statutes at Large, pages, 416 and 417), and
by "An Act To amnend section eight of an act entitled 'An Act For pre-
venting tlie manufacture, sale or transportation of adulterated or mis-
branded or poisonous or deleterious foods, drugs, mecdlicitnes, and
liquors, and for regulating traffic therein, and for other purposes,'
approved June thirtiethl, nineteen hundred andl six,'" approved March
3, 1913 (37 United States Statutes at Large, page 72-2).
Paragraph 4. The department: The United States )Department
of Agriculture. _
Paragraph 5. Bureau: The Bureau of Animal Industry of tl'e
United States Department of Agriculture.





REG. 1. DEFINITIONS.


Paragraph 6. Inspector: An inspector of the Bureau of Animal
Industry.
Paragraph 7. Bureau employees: Inspectors and all other indi-
viduals employed in the Bureau of Animal Industry who are author-
ized by the chief of bureau to do any work or perform any duty in
connection with meat inspection.
Paragraph 8. Official establishment: Any slaughtering, meat
canning, curing, smoking, salting, packing, rendering, or other
similar establishment at which inspection is maintained under these
regulations.
Paragraph 9. Official station: One or more official establishments
included under a single supervision.
Paragraph 10. "Inspected and passed," or "U. S. inspected
and passed," or U. S. inspected and passed under the act of Con-
gress of June 30, 1906," or U. S. inspected and passed by Depart-
ment of Agriculture," or any authorized abbreviations thereof: That
the carcasses, parts of carcasses, meat, meat products, or meat food
products so marked have been inspected and passed under these
regulations, and that at the time they were inspected, passed, and
so marked they were found to be sound, healthful, wholesome, and
fit for human food.
Paragraph 11. "Passed for sterilization "; That the carcasses,
parts of carcasses, meat, meat products, or meat food products so
marked have been inspected and passed on condition that they be
rendered into lard or tallow as prescribed by regulation 15 or other-
wise sterilized by methods approved by the chief of bureau.
Paragraph 12. U. S. inspected and condemned," or any auithor-
ized abbreviation thereof: That the carcasses, parts of carcasses,
meat, meat products, or meat food products so marked are unsound,
unhealthful, unwholesome, or otherwise unfit for human food.
Paragraph 13. U. S. retained ": That the article so marked is
held for further examination by an inspector to determine its disposal.
Paragraph 14. "U. S. suspect," or any authorized abbreviation
thereof: That the animal so marked is suspected of being affected
with a disease or condition which may require its condemnation, in
whole or in part, when slaughtered, and is subject to further examin-
ation by an inspector to determine its disposal.
Paragraph 15. "U. S. condemned": That the animal so marked has
been inspected and found to be immature, or in a dying condition, or
to have died otherwise than by slaughter, or to be affected with any
other condition or with any disease that will require condemnation
of its carcass. .
Paragraph 16. "U. S. refused entry": That the article so marked,
offered for importation, contains a preservative not permitted by
these regulations, but contains no substance in conflict with the laws






REG. 1. DEFINITIONS.


of the foreign country from which exported, and has not been found
to be otherwise unsound, unheathful, unwholesome, or unfit for
human food.
Paragraph 17. Inspection legend: A mark, or a statement, author-
ized by these regulations, on an article or on the container of an
article, indicating that the article lhas been inspected and passed for
food by an inspector.
Paragraph 18. Carcass: All parts, including viscera, of a slaugh-
tered animal that are capable of being used for human food.
Paragraph, 19. Primal parts: The usual sections, cuts, or parts of
the dressed carcass commonly known in the trade, such as sides,
quarters, shoulders, hams, backs, bellies, beef tongues, and beef
livers, before they have been cut, shredded, or otherwise subdivided
preliminary to use in the manufacture of meat food products.
Paragraph 20. Meat product: Any edible part of the carcass of any
cattle, sheep, swine, or goat, which is not manufactured, cured,
smoked, processed, or otherwise treated.
Paragraph 21. Meat food product: Any article of food or any
article which enters into the composition of food for human consump-
tion, which is derived or prepared, in whole or in part, from any por-
tion of the carcass of any cattle, sheep, swine, or goat, if such portion
is all or a considerable and definite portion of the article, except such
articles as organo-therapeutic substances, meat juice, meat extract,
and the like, which are only for medicinal purposes and are advertised
only to the medical profession.
Paragraph 22. Meat and products: Carcasses, parts of carcasses,
meat, products, food products, meat products, and meat food products
of, or derived from, cattle, sheep, swine, and goats, which are capable
of being used as food by man.
Paragraph 23. Meat or product: Any part or all of meat and prod-
ucts.
Paragraph 24. Immediate container, or true container: The unit
can, pot, tin, canvas, or other receptacle or covering in which any
meat or product is customarily delivered to consumers.
Paragraph 25. Shipping container, or outside container: The box,
bag, barrel, crate, or othei' receptacle or covering inclosing any meat
or product packed in two or more immediate or true containers.
Paragraph 26. Person: Natural persons, individuals, firms, part-
nerships, corporations, companies, societies, and associations, and
every agent, officer, or employee of any thereof. Thllis term shall
import both the plural and the singular as the case may be.
Paragraph 27. Subsidiary: Any individual, firm, partnership, cor-
poration, company, or association, in whose name any business is
done, controlled, or owned, in whole or in part, directly or indirectly,
by another.






REGS. 2, 3.. SCOPE OF INSPECTION; ORGANIZATION.


SECTION 2. Wherever in these regulations the phrase "inspected
and passed under the provisions of (or according to) the act of Con-
gress of June 30, 1906" is authorized or required to be used, the phrase
"U. S. inspected and passed by Department of Agriculture" may be
substituted therefore.
SECTION 3. On and after three years from the date of the order adopt-
ing these regulations the phrase "inspected and passed under the
provisions of (or according to) the act of Congress of June 30, 1906"
shall not be used as an inspection legend, unless hereafter expressly
authorized by the Secretary of Agriculture upon its being shown to his
satisfaction that continuance of the use thereof for a longer period
is equitable and is rendered necessary in order to utilize stocks of
labels on hand or ordered at the time this regulation takes effect.-
REGULATION 2. SCOPE OF INSPECTION.
SECTION 1. Every establishment in which cattle, sheep, swine, or
goats are slaughtered for transportation or sale as articles of inter-
state or foreign commerce, or in which carcasses, parts of carcasses,
meat, meat products, or meat food products of, or derived from,
cattle, sheep, swine, or goats are, wholly or in part, canned, cured,
smoked, salted, packed, rendered, or otherwise prepared for trans-
portation or sale as articles of interstate or foreign commerce which
are capable of being used as food for man, shall have inspection under
these regulations, except as expressly exempted by regulation 4.
SECTION 2. All cattle, sheep, swine, and goats and all meat and
products entering an establishment at which inspection is required
by these regulations, and all meat and products prepared, in whole
or in part, therein, shall be inspected, handled, prepared, and marked
as required by these regulations.
REGULATION 3. ORGANIZATION OF FORCE.
SECTION 1. Meat inspection is conducted, under the direction of
the Secretary of Agriculture, by the Bureau of Animal Industry. All
permanent employees engaged in the work of meat inspection are
appointed upon certification of the United States Civil Service Com-
mission that they have passed the examination prescribed by that
commission. These employees are classified as shown in the follow-
ing sections of this regulation. Promotions are made on the basis of
efficiency, deportment, and length of service.
SECTION 2. Inspectors in charge. These are inspectors assigned to
supervise and perform official work at each official station. Such em-
ployees report directly to the chief of bureau and are chosen by reason
of their fitness for responsibility as determined by their records in the
service. At stations where slaughtering is conducted, only veterinary
inspectors are placed in charge.






BEGS. 3, 4. ORGANIZATION; INSPECTION OR EXEMPTION,

SECTION 3. Veterinary inspectors. All applicants examinedd for
these positions must be graduates of vete('rilIary collees, accred(ited by
the United States Civil Service Commission, having a .course of not
less than three years lea(ling to a degree. Veterinarvy inspectors per-
form all final post-mortem examinations and enforce thle sanitary
requirements in their respective departments, under the direction of
the inspector in charge.
SECTION 4. Traveling veterinary inspectors. These employees in-
spect official stations and the conduct of operations and ascertain
whether the regulations and instructions governing meat inspection
are properly observed. They also confer with and instruct bureau
employees with a view to uniformity and efficiency of the service, and
report thereon, with recommendations, to the chief of bureau.
SECTION 5. Laboratory inspectors. These employees possess tech-
nical education and training in the microscopical and chemical exami-
nation of meat and products, and their inspections are conducted in
laboratories located at various slaughtering centers. Pathological
laboratories are also maintained, to which diseased specimens may be
sent, when necessary, for diagnosis.
SECTION 6. Lay inspectors. These employees are laymen who assist
veterinary inspectors in ante-mortem and post-mortem inspections,
supervise the curing, canning, packing, and other preparation, han-
dling, and marking of meat and products, examine such articles to
detect unsound or unfit conditions, assist in the enforcement of sani-
tary requirements, and perform various other duties.

REGULATION 4. APPLICATIONS FOR INSPECTION OR EXEMPTION; RE-
TAIL BUTCHERS, RETAIL DEALERS, AND FARMERS; DECLARATIONS
FOR INEDIBLE PRODUCTS ESTABLISHMENTS.
SECTION 1. Paragraph 1. The proprietor or operator of each estab-
lishment of the kind specified in section 1 of regulation 2 shall make
application to the Secretary of Agriculture for inspection or for exemp-
tion from inspection, or shall file witlh the Secretary of Agriculture tlhec
declaration prescribed by paragraph 1 of section 6 of tis regulation.
Every application and declaration under this regulation -hall be made
on a form furnished by the Bureau of Animal Industry, Washington,
D. C. In cases where inspection or exemption is already in effect,
new applications for inspection or exemption shall not be required.
In cases of change of ownership or change of location, a new applica-
tion shall be made.
Paragraph 2. Triplicate copies of plans, properly drawn to scale,
and of specifications, including plunmbing and drainage, of phants shall
accompany, and the prints or diagrams required by section : of regu-
lation 13 should accoiapany, applications for inspection.






RBEG. 4. INSPECTION OR EXEMPTION.


Paragraph 3. Each application shall specify the names and ad-
dresses of all the applicant's subsidiaries doing any of the business
described in section 1 of regulation 2 and the location of each estab-
lishment of such subsidiaries. Each subsidiary making an applica-
tion shall specify the name and address of the person, firm, corpora-
tion, or association of which it is a subsidiary.
Paragraph 4. Notice in writing shall be given to each applicant
granted inspection, specifying the establishment to which the same
applies.
Paragraph 5. Inspection or exemption may be refused, or if granted
may be revoked, for any false statement in the application therefore.
SECTnoN 2. Retail butchers and retail dealers in meat aad meat
food products, supplying their customers, upon making application,
pursuant to section 1 of this regulation, may be exempted from in-
spection. To each one so exempted a numbered certificate of ex-
emption shall be furnished for use with transportation agencies to
procure the movement of his products in interstate or foreign com-
merce. No certificate shall be issued unless all the premises on which
the products are prepared and handled are maintained in a sanitary
condition. Failure by certificate holders to maintain sanitary condi-
tions or to conform to such of these regulations as apply to them shall
be cause for withdrawal of exemption and the- cancellation of certifi-
cates. Such exempted establishments shall conform to the same
regulations as govern official establishments in regard to labeling and
the use of dyes, chemicals, and preservatives.
SECTION 3. No holder of a certificate of exemption shall use the
same for any purpose except for making shipments in supplying his
own customers.
SECTION 4. The carcasses and products of animals slaughtered b)y
any farmer on the farm, provided they can be identified as such and
are sound, healthful, wholesome, and fit for human food, and other-
wise meet the requirements of these regulations, may be transported
in interstate or foreign commerce under the provisions of section 8 of
regulation 25. In order to procure the transportation of such
products, a farmer need not apply for exemption from inspection.
SECTION 5. Inspectors shall make inspections to ascertain whether
any of these regulations applying to retail butchers, retail dealers,
farmers, or other persons has been violated.
SECTION 6. Paragraph 1. The proprietor or operator of each grease
rendering or grease refining establishment, and of every other establish-
ment which has not been granted inspection or exemption, which pre-
pares or ships any article or articles derived wholly or in part from
cattle, sheep, swine, or goats for interstate or foreign commerce, or in


10






REGS. 4, 5. INSPECTION OR EXEMPTION; OFFICIAL NUMBER. 11

theDistrict of Columbia, a Territory, or other place under the jurisdic-
tion of the United States, which article or articles it. is claimed are not
capable of being used as food by man, shall file with tlhe Secretary of
Agriculture a declaration that none of such articles are for human
consumption, nor will be sold or shipped from such establishment
otherwise than in compliance with these regulations, and that no
article for human consumption derived wholly or in part from cattle,
sheep, swine, or goats will be prepared at or in such establishment, or
will be sold or shipped therefrom. Such establishments may be
inspected at any time to ascertain whether any article derived wholly
or in part from cattle, sheep, swine, or goats is prepared therein for
human consumption, or whether any declaration filed or offered for
filing is false in any particular.
Paragraph 2. The proprietor or operator of each establishment
which has been granted inspection or exemption and which prepares
therein any article or articles derived wholly or in part from cattle,
sheep, swine, or goats for interstate or foreign commerce, or in the
District of Columbia, a Territory, or other place under the jurisdiction
of the United States, which article or articles it is claimed are not
capable of being used as food by man, shall file with the Secretary of
Agriculture a declaration that none of such articles are for human
consumption nor will be sold or shipped from such establishment
otherwise than in compliance with these regulations.
Paragraph 3. The Secretary of Agriculture may refuse to file, or if
previously filed may withdraw from-his files and cancel, any declara-
tion which is false in any particular or the terms of which are violated
in any respect.
REGULATION 5. OFFICIAL NUMBERS AND INAUGURATION AND WITH-
DRAWAL OF INSPECTION.
SECTION 1. Paragraph 1. To each establishment granted inspec-
tion an official number shall be assigned. Such number shall be
used to identify all inspected and passed meat and products pre-
pared in the establishment.
Paragraph 2. Two or more official establishments under the same
ownership or control may be granted the same official number, pro-
vided a serial letter is added in each case to identify each establish-
ment and the products thereof.
Paragraph 3. No meat or product shall be handled or prepared in
an official establishment for a subsidiary of the proprietor or operator,
nor shall any article handled or prepared therein be sold or trans-
ported in interstate or foreign commerce by or in the name of a
subsidiary of the proprietor or operator, unless such subsidiary is
named in an application of the establishment for inspection, and is
granted inspection in such establishment, under these regulations.






12 BEGS. 5, 6. OFFICIAL NUMBER; ASSIGNMENT OF EMPLOYEES.

SECTION 2. Each official establishment shall be separate and dis-
tinct from any unofficial establishment in which any meat or product
is handled.
SECTION 3. Inspection shall not be begun if an establishment is
not in a sanitary condition nor unless the establishment provides and
agTees to maintain adequate facilities for conducting such inspection.
SECTION 4. When an application for inspection is granted, the
inspector in charge shall, at or prior to the inauguration of inspection,
inform the proprietor or operator of the establishment of the require-
ments of these regulations. If the establishment, at the time inspec-
tion is inaugurated, contains any meat or product which has not
theretofore been inspected, passed, and marked in compliance with
these regulations, the identity of the same shall be maintained and
it shall not be transported or offered for transportation in interstate or
foreign commerce, or otherwise dealt with, as inspected and passed
under these regulations. The establishment shall adopt and enforce
all necessary measures, and shall comply with all such directions as
the inspector in charge may prescribe, for carrying out the purposes
of this section.
SECTION 5. Inspection may be withdrawn from any official
establishment which violates or fails to comply with any provision of
the meat inspection act or of these regulations.
SECTION 6. Inspectors and other bureau employees shall report to
the inspector in charge all violations and failures under section 5 of
this regulation of which they have knowledge, and the inspector in
charge shall report the same to the chief of bureau.

REGULATION 6. ASSIGNMENT OF BUREAU EMPLOYEES.
SECTION 1. The chief of bureau shall designate an inspector in
charge of the inspection at each official station, and assign to said
inspector such assistants as may be necessary.
SECTION 2. For the purpose of any examination or inspection,
bureau employees shall have access at all times, by day or night,
whether the establishment be operated or not, to every part of any
official establishment to which they are assigned.
SECTION 3. Each bureau employee will be furnished with a num-
bered official badge, which he shall not allow to leave his possession.
This badge shaft be sufficient identification to entitle him to admit-
tance at all regular entrances and to all parts of the establishment and
premises to which he is assigned, and to any place, at any time, for
the purpose of making an inspection pursuant to section 3 of regula-
tion 23.






REG. 7. FACILITIES FOR INSPECTION.


SECTION 4. No bureau employee shall be detailed for duty at an
establishment where any member of his faidil'y is employed by the
establishment. Bureau employees are forbidden to solicit, for any-
one, employment at any official establishment, or 'by any officer,
manager, or employee thereof.
REGULATION 7. FACILITIES FOR INSPECTION.
SECTION 1. Office room, including light and lichat, shall be pro-
vided by official establishments, rent free, for the exclusive u-se, for
official purposes, of the inspector and other bureau employees as.-.igned
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 ventilated, and provided with lockers suitable for
the protection and storage of bureau supplies and with facilities
suitable for the dressing of bureau employees.
SECTION 2. Each official establishment shall inform the inspector
in charge, or his assistant, when work in each department ha, been
concluded for the day, and of the day and hour when work will be
resumed therein. Whenever any meat or product is to be over-
hauled or otherwise handled in an official establishment during
unusual hours, the establishment shall, a reasonable time in advance,
notify the inspector in charge, or his assistant, of the day and hour
when such work will be commenced, and such articles shall not be
so handled except after such notice has been given. No department
of an official establishment shall be operated except under the super-
vision of a bureau employee. All slaughtering of animals ilndl prepa-
ration of meat and products shall be done within reasonable hours,
and with reasonable speed, the facilities of the establis1.neut being
considered. No shipment of any meat or product shall be i ati
from an official establishment until after due notice has been fliven
to the inspector in charge or his assistant.
SECTION 3. When one inspector is detailed to conduct the work
at two or more official establishments where few animals are slaugh-
tered or where but a small quantity of any meat or pr)tduct is pre-
pared, the inspector i charge may designate the hours (luring which
such establishment may be operated.
SECTION 4. No work shall be performed at official establislllmelits
during any day on which such work is prohibited by tLe law (if the
State or Territory or District of Columbia in which the estal)lishment
is located. However, the department requires that it be judicially
determined that such work is so prohibited.
SECTION 5. When required by the chief of 1)ureau or tile inspector
in charge, the following facilities and conditions, and such others as
may be essential to efficient conduct of inspection, shall be provided
by each official establishment:


13





BEG. '7. FACILITIES FOR INSPECTION.


(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."
(b) Sufficient natural light, and abundant artificial light at times
of the day when natural light may not be adequate, at places for
inspection. Such places shall be kept sufficiently free of steam and
vapors for inspection to be properly made.
(c) Racks, receptacles, or other suitable devices for retaining such
parts as the head, tongue, tail, thymus gland, and viscera, and all
parts and blood to be used in the preparation of meat food products or
medical products, until after the post-mortem examination is com-
pleted, in order that they may be identified in case of condemnation of
the carcass; equipment, trucks, and receptacles for the handling of
viscera of slaughtered animals so as to prevent contact with the floor;
trucks, racks, marked receptacles, tables, or other necessary equip-
ment for the separate and sanitary handling of carcasses or parts
passed for sterilization.
(d) Tables, benches, and other equipment on. which inspection is
performed, of such design, material, and construction as to enable
bureau employees to conduct their inspection in a ready, efficient,
and cleanly manner.
(e) Sanitary water-tight metal trucks or receptacles for holding
and handling diseased carcasses and parts; such trucks or receptacles
to be marked in a conspicuous manner with the phrase "U. S. con-
demned," in letters not less than 2 inches high, and, when required
by the inspector in charge, to be equipped with facilities for locking
or sealing.
(f) Adequate arrangements, including disinfectants, for cleansing
and disinfecting hands, for sterilizing all implements used indressing
diseased carcasses, and for disinfecting hides, floors, and such other
articles and places as may be contaminated by diseased carcasses or
otherwise.
(g) In establishments in which slaughtering is done, rooms, com-
partments, or specially prepared open places, to be known as "final
inspection places," at which the final inspection of retained carcasses
shall be conducted. Final inspection places shall be sufficient in size
and their rail arrangement and other equipment shall be adequate to
prevent carcasses and parts passed for food or sterilization from being
contaminated by contact with condemned carcasses or parts. They
shall be equipped with hot water, stationary washstands, and sanitary
tables and other apparatus essential to a ready, efficient, and sanitary
conduct of the inspection. The floors shall be of sanitary construc-
tion and shall have proper sewer connections, and when the final
inspection place is part of a larger floor it shall be separated by a curb
and railing.






BEGS. 7, 8. FACILITIES FOR INSPECTION; SANITATION.


'(h) In each establishment at which any condemned article is held
until a day subsequent to its condemnation, a suitably located room
or compartment in which the same shall be placed. This room or
compartment shall be secure, rat proof, and susceptible of being
kept clean, including a sanitary disposal of the floor liquids. It shall
be equipped for secure locking, and shall be held under a Jock fur-
nished by the department, the key of which shall not leave the cus-
tody of a bureau employee. The door or doors (of such room or conm-
partment shall be conspicuously marked with the plihrase "U. S. con-
demned," in letters not less than 2 inches high.
(i) Rooms, compartments, and receptacles in such number and in
such locations as the needs of the inspection in the establishment
may require, in which carcasses and products may be held for further
inspection. These shall be equipped for secure locking and shall be
held under locks furnished by the department, the keys of which shall
not leave the custody of bureau employees. Every such room, com-
partment, or receptacle shall be conspicuously marked with the phrase
"U. S. retained," in letters not less than 2 inches high.
() Adequate facilities, including denaturing materials, for the
proper disposal of condemned articles in accordance with these regu-
lations. Tanks which, under these regulations, must be sealed shall
be properly equipped for sealing as may be specified by the chief of
bureau.
(k) Docks and receiving rooms, to be designated by the establish-
ment, with the approval of the inspector in charge, for the receipt
and inspection of all meat and products as provided in section 4 of
regulation 18.
(1) Suitable lockers in which brands bearing the inspection legend
shall be kept when not in use. All such lockers shall be equipped
for locking with locks to be supplied by the department, the keys of
which shall not leave the custody of bureau employees.
SECTION 6. Inspectors shall furnish their ownI implements, such as
knives, steels, and triers, for conducting inspection, and shall cleanse
their hands and implements as prescribed by paragraph 3 of section 7
of regulation 8.
REGULATION 8. SANITATION.
SECTION 1. Prior to the inauguration of inspection, an examina-
tion of the establishment and premises shall be made by a bureau
employee and the requirements for sanitation and the necessary
facilities for inspection specified.
SECTION 2. Triplicate copies of plans, properly (draws-n to scale, and
of specifications, including plumbing and drainage, for remodeling
plants of official establishments and for new structures, shall be sub-
mitted to the chief of bureau in advance of construction.


15





RBEG. 8. SANITATION.


SECTION 3. Paragraph 1. Official establishments, establishments at
which market inspection is conducted, and premises on or in which
any meat or product is prepared or handled by or for persons to whom
certificates of exemption have been issued, shall be maintained in
sanitary condition, and to this end the requirements of paragraphs
2 to 8, inclusive, of this section shall be complied with.
Paragraph 2. There shall be abundant light, both natural and arti-
ficial, and sufficient ventilation for all rooms and compartments, to
insure sanitary condition.
Paragraph 3. There shall be an efficient drainage and plumbing
system for the establishment and premises, and all drains and gutters
shall be properly installed with approved traps and vents.
Paragraph 4. The water supply shall be ample, clean, and potable,
with adequate facilities for its distribution in the plant. Every estab-
lishment shall make known, and whenever required shall afford oppor-
tunity for inspection of, the source of its water supply and the location
and character of its reservoir and storage tanks.
Paragraph 5. The floors, walls, ceilings, partitions, posts, doors, and
other parts of all structures shall be of such materials, construc-
tion, and finish as will make them susceptible of being readily and
thoroughly cleaned. The floors shall be kept water-tight. The rooms
and compartments used for edible products shall be separate and
distinct from those used for inedible products.
Paragraph 6. The rooms and compartments in which any meat or
product is prepared or handled shall be free from odors from dressing
and toilet rooms, catch basins, hide cellars, casing' rooms, inedible
tank and fertilizer rooms, and stables.
Paragraph 7. Every practicable precaution shall be taken to keep
establishments free of flies, rats, mice, and other vermin. The
use of rat poisons is prohibited in rooms or compartments where
any unpacked meat or product is stored-or handled; but their use is
not forbidden in hide cellars, inedible compartments, outbuildings,
or similar places, or in storerooms containing canned or tierced
products. So-called rat viruses shall not be used in any part of an
establishment or the premises thereof.
Paragraph 8. Dogs shall not be admitted into official establish-
ments except, upon permission of the inspector in charge, for the
purpose of destroying rats. Dogs whichiare admitted shall be kept
free from tape-worm infestation. Such examinations shall be made
to determine freedom from infestation as the chief of bureau may pre-
scribe. Contamination by the excreta of these animals shall not be
permitted, nor shall the dogs be allowed to eat the raw viscera of
cattle, sheep, swine, or goats.


16






BEG. 8. SANITATION.


SECTION 4. Adequate sanitary facilities ;Llid accommodations shall
be furnished by every official establishlimeniit. Of these the following
are specifically required:
(a) Dressing rooms, toilet rooms, aoid urimils, sufficient in number,
ample in size, conveniently located, properly ventilated, antd meeting
all requirements as to sanitary construction and equilpmeit. These
shall be separate from the rooms and compartments in which me;t
and products are prepared, stored, or handled. Where both excs
are employed, separate facilities shall be provided.
(b) Modern lavatory accommodations, including running hot znid
cold water, soap, towels, etc. These shall be placed in or near toilet
and urinal rooms and also at such other places in the establishment as
may be essential to assure cleanliness of all persoiis lhadling any meat
or product.
(c) Properly located facilities for disinfecting and cleansing utensils
and hands of all persons handling any meat or product.
(d) Cuspidors of such shape as not readily to be upset and of such
material as to be readily disinfected. They shall be sufficient in num-
ber and accessibly placed in all rooms and places designated by the
inspector in charge, and all persons who expectorate shall be required
to use them.
SECTION 5. Equipment and utensils used for preparing, processing,
and otherwise handling any meat or product shall be of such materials
and construction as will make them susceptible of being readily and
thoroughly cleaned and such as will insure strict cleanliness in the
preparation and handling of all meat and products. Trucks and
receptacles used for inedible products shall bear some conspicuous
and distinctive mark and shall not be used for handling edible
products.
SECTION 6. Rooms, compartments, places, equipment, and utensils
used for preparing, storing, or otherwise handling any meat or prod-
uct, and all other parts of the establishment, shall be kept clean
and sanitary.
SECTION 7. Paragraph 1. Operations and procedures involving the
preparation, storing, or handling of any meat or product shall be
strictly in accord with cleanly and sanitary methods.
Paragraph 2. Rooms and compartments in which inspections arc
made and those in which animals are slaughtered or 'any meat or
product is processed or prepared shall be kept sufficiently free of
steam and vapors to enable bureau employees to make inspections
and to insure cleanly operations. The walls and ceilings of rooms
and compartments undec refrigeration shall be kept reasonably free
from moisture.
49608-14--2


17





BEG. 8. SANITATION.


Paragraph 3. Butchers and others who dress or handle diseased
carcasses or parts shall, before handling or dressing other carcasses
or p).rts, cleanse their hands of grease, immerse them in a prescribed
disinfectant, and rinse them in clean water. Implements used in
dressing diseased carcasses shall be thoroughly cleansed in boiling
water or in a prescribed disinfectant, followed by rinsing in clean
water. The employees of the establishment who handle any meat
or product shall keep their hands clean, and in all cases after visiting
the toilet rooms or urinals shall wash their hands before handling
any meat or product or implements used in the preparation of the
same.
Paragraph 4. Aprons, frocks, and other outer clothing worn by
persons who handle any meat or product shall be of material that is
readily cleansed, and only clean garments shall be worn. Knife scab-
bards shall be kept clean.
Paragraph 5. Such practices as spitting on whetstones, placing
skewers or knives in the mouth, inflating lungs or casings, or testing
with air from the mouth such receptacles as tierces, kegs, casks, and
the like, containing or intended as containers of any meat or product,
are prohibited. Only mechanical means may be used for testing.
SECTION 8. The wagons and cars in which any meat or product is
transported shall be kept in a clean and sanitary condition. Wagons
used in transferring loose meat and products between official estab-
lishments shall be closed or so covered that the contents shall be kept
clean.
/
SECTION 9. Paragraph 1. Second-hand tubs, barrels, and boxes
intended for use as containers of any meat or product shall be in-.
spected when received at the establishment and before they are
cleaned. Those showing evidence of misuse rendering them unfit to
serve as containers for food products shall be rejected. The use of
those showing no evidence of previous misuse may be allowed after
they have been thoroughly and properly cleaned. Steaming,. after
thorough scrubbing and rinsing, is essential to cleaning tube and
barrels.
Paragraph 2. Interiors of tank cars about to be used for the trans-
portation of any meat food product shall be carefully inspected for
cleanliness even though the last previous content was edible. Lye
and soda solutions used in cleaning must be thoroughly removed by
rinsing with clean water. In their examinations bureau employees
shall enter the tank with a light and examine all parts of the interior.
SECTioN 10. The outer premises of every official establishment,
embracing docks and areas where cars and wagons are loaded, and
the driveways, approaches, yards, pens, and alleys, shall be properly
drained and kept in clean and orderly condition. All catch basins


18






REGS. 8, 9. SANITATION; ANTE-MORTEM INSPECTION.


on the premises shall be of such construction Ni lcation and be
given such attention as will insure their beig kept in, acceptable
condition as regards odors and cleanlinless. The acl'culllatiU)n on
the premises of establishments of any material ni wIiich flies nlmay
breed, such as hog hair, bones, paunch contents, or manliure, is for-
bidden. No nuisance shall be allowed in any establishmenIt o(r on its
premises.
SECTION 11. No establishment shall employ in any department
where any meat or product is handled or prepared any person :ifTect.ed
with tuberculosis or other communicable disease.
SECTION 12. When necessary, bureau employees shall attach a
"U. S. rejected" tag to any equipment or utensil which is insanitary,
or the use of which would be in violation of these regulations. No
equipment or utensil so tagged shall again be used until made saidi-
tary. Such tag so placed shall not be removed by anyone other than
a bureau employee.

REGULATION 9. ANTE-MORTEM INSPECTION.
SECTION 1. Paragraph 1. Anj ante-mortem examination and inspec-
tion shall be made of all cattle, sheep, swine, and goats about to be
slaughtered in an official establishment before their slaughter shall be
allowed.
Paragraph 2. Such ante-mortem inspection shall be made in pers
on the premises of the establishment in which the animals are about
to be slaughtered, except as provided in paragraph 3 of this section.
Paragraph 3. At each official station where there are public stock-
yards, upon approval of the chief of bureau, ante-mortem inspection
may be conducted at the scales or in the pens of the yards. Inspec-
tion under this paragraph shall be performed only on animals pre-
sented for inspection by an official establishment. Except as pro-
vided in section 7 of this regulation, every animal marked as a suspect
on such inspection shall be slaulghtered at an official establishment of
the official station at which the inspection was made. If any such
animal be not so slaughtered or disposed of in compliance with sec-
tion 7 of this regulation, then thereafter no ante-mortem inspection
shall be done under this paragraph for the official establishment
which presented the animal for inspection, and ante-mortcm inspec-
tion for that establishment shall be performed only in pens on its
premises in accordance with paragraph 2 of this section. Upon the
chief of bureau being satisfied at any time that inspection at scales
or in pens of public stockyards is being used for speculative or other
unfair or unjust purposes by an official establishment or by anyone
in whose behalf it presents animals for inspection under tills para-
graph, then he shall require ante-mortem inspection for that estab-


19





RBEG. 9. ANTE-MORTEM INSPECTION.


lishmunent thereafter to be made only in accordance with paragraph
2 of this section. The chief of bureau may at any time withdraw
ante-mortem inspection, in whole or in part, from any public stock-
yards.
Paragraph 4. If n.n animal marked as a suspect on inspection at
public stockyards be not slaughtered by the establishment by which
it was presented for inspection, then such animal shall be removed
from the place of inspection only under the supervision of a bureau
employee, and, until slaughtered in compliance with paragraph 3 of
this section or disposed of pursuant to section 7 of this regulation,
shall remain under the supervision of ai bureau employee. Every
animal marked as a suspect on inspection in the pens of an official
establishment shall be slaughtered on the premises of that establish-
ment unless disposed of pursuant to section 7 of this regulation.
Paragraph 5. The withdrawal of ante-mortem inspection from pub-
lic stockyards, in whole or in part, shall not be a substitute for, but
shall be in addition to, any penalty for violating these regulations
elsewhere prescribed by these regulations or prescribed by the meat
inspection act.
SECTION 2. Paragraph 1. All animals plainly showing on-ante-
mortem inspection any disease or condition that under these regula-
tions would cause condemnation of their carcasses on post-modtem
inspection shall be marked "U. S. condemned" and disposed of in
accordance with section 8 of this regulation.
Paragraph 2. All hogs plainly showing on ante-mortem inspection
that they are affected with either hog cholera or swine plague shall
be marked "U. S. condemned" and disposed of in accordance with
section 8 of this regulation.
Paragraph 3. If a hog has a temperature of 106 F. or higher, and
is of a lot in which there are symptoms of either hog cholera or-swine
plague, in case of doubt as to the cause of the high temperature, after
being marked for identification, it may be held for a reasonable time,
under the supervision of an inspector, for further observation. and
taking of temperature. Any hog so held shall be reinspected on .the
(lay it is slaughtered. If upon such reinspection, or, when not held
for further observation and taking of temperature, then on the original
inspection, the hog has a temperature of 106 F. or higher, it shall
be condemned and disposed of in accordance with section 8 of this
regulation.
Paragraph 4. All animals showing on ante-mortem inspection
symptoms of rabies, tetanus, milk fever, or railroad sickness shall be
marked "U. S. condemned" and disposed of in accordance with sec-
tion 8 of this regulation.
Paragraph 5. Immature animals offered for ante-mortem ispec-
tion at any of the places specified in this regulation, and animals


20






REG. 9. ANTE-MORTEM INSPECTION.


four-d dead or iLi :. dyvinlg condition o.n prellises of an official establish-
ment, shall be marked "U. S. coidemned" anid disposed of in accord-
ance with section 8 of thiis regulation.
Paragraph 6. All animals which, on ante-mnortem inspection, do
not plainly show, but are suspected of b)einlg affected with. anjy disease
or condition that, under these regplaticons, nay cause C(joJidcl1]li, .i,,
in whole or in part, on post-mortem inspection, sh;ll be so ui ,rked
as to retain their identity as suspects until final post-n(iorteln inspe,-
tion, when the carcasses shall be marked ,.,'d disposedd of as provided
elsewhere in these regulations, or until disposed ef in accordance with
section 7 of this regulation.
Paragraph 7. All seriously crippled animals and animals connlionly
termed "downers," if not marked "U. S. condemned" under paria-
graph 1,2, 3, or 4, shall be marked and treated as suspects in acco'rd-
ance with paragraph.6, of this section.
Paragraph 8. Animals which are known to have reacted to the
tuberculin test and which are to be slaughtered at an official estulb-
lishment shall be marked and treated as suspects in accordance with
paragraph 6 of this section.
SECTION 3. All animals required by these regulations to be treated
as suspects, or to be marked as suspects, or to be marked so as to
retain their identity as suspects, shall be marked by or under the
supervision of a bureau employee "U. S. suspect," or with such other
distinctive mark or marks to indicate that they are suspects as the
chief of bureau may adopt. No such "mark shall be removed e-xcept
by a bureau employee.
SECTION 4. Paragraph. 1. All hogs, even though not themselves
marked as suspects, which are of lots one or more of which have been
condemned or marked as suspects under section 2 of this regulation
for either hog cholera or swine plague, shall, so far as possible, be
slaughtered separately and apart from all other animals passed on
ante-mortem inspection.
Paragraph 2. All animals required to be marked as suspects shall
be set apart and, except as hereinafter pro-id(led, shall be slaughtered
separately from other animals at an official establishment. In order
to avoid unnecessary suffering, crippled animals and animals coln-
monly termed "downers" should be slaughtered without delay.
SECTION 5. In all cases of emergency slaughter, except as provided
in section 23 of regulation 11, the animals shall be inspected iimme-
diately before slaughter, whether t heretofore inspecte(l or not. When
the necessity for emergency slaughter exists the establishment shall
notify the inspector in charge or his assistant so that such inspection
may be made.


21





REG. 9. ANTE-MORTEM INSPECTION.


SECTION 6. Paragraph 1. When any condition is suspected in
which the question of temperature is important, such as hog cholera,
swine plague, Texas fever, anthrax, blackleg, pneumonia, or septi-
cemia, and in the case of animals commonly termed "downers," the
exact temperature shall be taken and recorded.
Paragraph 2. If any animal has a temperature indicating a dis-
eased condition, in case of doubt as to the cause of the high tempera-
ture, after being marked for identification, it may be held for a rea-
sonable time, under the supervision of an inspector, for further
observation and taking of temperature, before its final disposal is
determined.
SECTION 7. Paragraph 1. The slaughter of an animal which has
been marked as a suspect on account of pregnancy or on account of
having recently given birth to young, and which has not been exposed
to any infectious or contagious disease, is not required. Such animal,
together with its young, may be released for breeding or dairy pur-
poses, and when released shall be promptly removed from the stock-
yards or premises of the establishment where inspected. At the time
the animal is released, and immediately before removal, the suspect
mark if detachable shall be detached by a bureau employee, who
shall report his action to the inspector in charge.
Paragraph 2. Vaccine animals with unhealed lesions of vaccinia,
accompanied by fever, which have not been exposed to any other
infectious or contagious disease, are not required to be slaughtered
and may be disposed of in accordance with paragraph 1 of this section.
/
SECTION 8. Animals marked "U. S. condemned" shall be t killed by
the establishment, 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 products,
but they shall be disposed of and tanked in the manner provided for
condemned carcasses in regulation 14. The "U. S. condemned" tag
shall not be removed from, but shall remain on, the animal when it
goes into the tank. The number of such tag shall be reported to the
inspector in charge by the bureau employee who affixed it and also
by the bureau employee who supervises the tanking of the animal.
REGULATION 10. POST-MORTEM INSPECTION.
SECTION 1. A careful post-mortem examination and inspection shall
be made of the carcasses and parts thereof of all cattle, sheep, swine,
and goats slaughtered at official establishments. Such inspection
and examination shall be made at the time of slaughter, except in
cases of emergencies provided for in section 23 of regulation 11.
SECTION 2. The head, tongue, tail, thymus gland, and all viscera,
and all parts and blood to be used in the preparation of meat food


22





REG. 10. P0ST-MORTEM INSPECTION.2


products or medical products, .shall be held inl such illa lner as to
preserve their identity until after po)st-nmo(rtenem examination tn has been
completed, in order that ltcy may bo identiified ill case of cotlldeflma-
tion of the carcass.
SECTION 3. Paragrapli 1. Each carcass, including all parts and
detached organs thereof, ill which anlly lesion of disease or other
condition is found that might render the meat or aIy orgaII unifit for
food purposes, and which for that reason would require a ubsequelt.
inspection, shall be retained by tlhe bureau employee at the tine of
inspection and taken to the place designated for final inspection.
The identity of every such retained carcass, part, and detached organ
thereof shall be maintained until the final inspection lhas been com-
pleted. Retained carcasses shall not be either washed or triinmed
unless authorized by the inspector.
Paragraph 2. Such devices and methods as may be approved by
the chief of bureau may be used for the temporary identification of
retained carcasses, parts, or organs. In all cases the identification
shall be further established by affixing "U. S. retained" tags as soon
as practicable and before final inspection. These tags shall not be
removed except by a bureau employee.
SECTION 4. Each carcass or part which is found on final inspection
to be unsound, unhealthful, unwholesome, or otherwise unfit for
human food shall be conspicuously marked on the surface tissues
thereof by a bureau employee at the time of inspection "U. S.
inspected and condemnedd" Condemned detached organs and parts
of such character that they can not be so marked shall be immediately
placed in trucks or receptacles which shall be kept plainly marked
"U. S. inspected and condemned" in letters not less than 2 incIles
high. All condemned carcasses, parts, and organs shall remain in
the custody of a bureau employee and shall be tanked as required il
these regulations at or before the close of the day on which they are
condemned, or be locked in the "U. S. condemned" room or co1m-
partment. Condemned articles shall not be allowed to accumulate
unnecessarily in the condemned room or compartment.
SECTION 5. Paragraph 1. Carcasses and parts passed for steriliza-
tion shall be conspicuously marked on the surface tissues thereof by
a bureau employee at the time of inspection "Passed for sterilization."
All such carcasses and parts shall be. sterilized in accordance with
regulation 15 and until so sterilized shall remain in tlhe custody of a
bureau employee.
Paragraph 2. In all cases where carcasses slowing locali:zed le.0ions
of disease are passed fo)r food or for sterilization the di.-ca-ed parts;
shall be removed before the "U. S. retained" tag is taken frm the
carcass, and such parts shall be condemned.


23





REG. 10. POST-MORTEM INSPECTION.


SECTION 6. Carcasse3 and parts found to be sound, healthfxl,.whoile-
some, and fit for human food shall be passed and marked as provided
in these regulations.
SECTION 7. Hog carcasses found before evisceration to be affected
with an infectious or contagious disease, including tuberculosis, shall
not be eviscerated at the regular killing bed or bench, but shall be
retained and separated from other carcasses and taken to the final
inspection room or place and there opened and examined, This
requirement, however, may be waived for those slaughter floors where
the number of animals slaughtered per hour is small and on which
the inspection facilities are such as permit a ready, efficient, and sani-
tary performance of the final inspection without such separation.
SECTION 8. Paragraph 1. When a carcass is to be dressed with the
skin or hide left on, the skin or hide shall be thoroughly washed and
cleaned before evisceration.
Paragraph 2. All hair, scurf, and dirt shall be removed from hog
carcasses, and the carcasses thoroughly washed and cleaned, before
any incision is made for inspection or evisceration.
Paragraph 3. Skins and hides from animals condemned for tuber-
culosis or any disease communicable to man or other animal may be
removed from the establishment, except as provided in section 2 of
regulation 11, for tanning or other industrial use; but they shall be
removed for these uses only after disinfection as follows: Each skin
or hide shall be immersed for not less than five minutes in a 5 per cent
solution of liquor cresolis compositus, or a 5 per cent solution of
carbolic acid. The process of skinning and dipping shall be conducted
entirely in the retaining room, or other specially prepared place
approved by the inspector in charge, and under the supervision of a
bureau employee.
SECTION 9. The sternum of each carcass shall be split and spread
apart at the time of slaughter so as to expose the lungs, heart, liver,
and thoracic cavity, in order to allow proper inspection and drainage.
SECTION 10. Carcasses or parts of carcasses shall not be inflated
with air. Transferring the caul or other fat from fat to lean carcasses
is prohibited.
SECTION 11. When only a portion of a carcass is to be condemned
on account of slight bruises, either the bruised portion shall be
removed immediately and tanked or the carcass shall be immediately
placed in a retaining room and kept until chilled and the bruised
portion then removed and tanked.


24






BEG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


REGULATION 11. DISPOSAL OF DISEASED CARCASSES AND PARTS.
SECTION 1: Thie carcasses. or parts. of car.ase-. f anil animals
slaughtered at an (fticial establi..lment and found alt the time of
slaughter or at any :subsequent inspection to be affected with any
of the diseases or conditions named in other sections of thii. ]egqula-
tion shall be disposed of according to thle section of thiis regulation
pertaining to the disease or condition. Owing to the fact that it i
impracticable to formulate rules.- covering every (case and to de-,ignate
at just what stage a process becomes loathsome or a di.ae iou,
the decision as to the disposal of all carcasses, parts, or organs not
specifically covered by these regulations shall be left to the inspector
in charge.
SECTION 2. All parts, including hides, hoofs, horns, viscera, intes-
tinal contents, fat, and blood, of animals the carcasses of which show
lesions of anthrax, regardless of the extent of the disease, shall be
condenmed and immediately incinerated or otherwise completely
destroyed. The killing bed upon which the animal was slaughtered
shall be disinfected with a 1 to 1,000 solution of bichlorid of ie1rcurv,
and all knives saws, cleavers, and other instruments which have
come in contact with the carcass shall be treated as provided in
paragraph 3 of section 7 of regulation 8 before being used upon another
carcass.
SECTION 3. Paragraph 1. The following principles are declared for
guidance in .passing on carcasses affected with tuberculosis:
Principle A. No meat should be used for food if it contains tubercle
bacilli, or if there is a reasonable possibility that it may contain
tubercle bacilli, or if it is impregnated with toxic substance of tuber-
culosis or associated septic infections.
Principle B. Meat should not be destroyed if the lesions are
localized and not numerous, if there is no evidence of distribution of
tubercle bacilli through the blood or by other means to the muscles
or to parts that may be eaten with the muscles,, and if the animal is
well nourished and in good condition, since in this case there is no
proof, or even reason to suspect, that the fleh is unwholesome.
Principle C. Evidences of generalized tu)bercul(isis are to be
sought in such distribution and nunlber of tuberculous lesions as can
be explained only upon the supposition of the entrance o(f tubercle
bacilli in considerable number into the systemic circulation. Sig-
nificant of such generalization is th, presence of numerous uniformly3
distributed tubercles throughout both lungs, also tubercles in the
spleen, kidneys, bones,, joints, and sexual glands, and in the lymphi
glands connected with these organs and( parts. or in the splenic, renal,
prescapular, popliteal, and inguinal glands, when several of these
organs and parts are coincidentally affected.


25





BEG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


Principle D. Localized tuberculosis is tuberculosis limited to a
single or several parts or organs of the body without evidence of
recent invasion of numerous bacilli into the systemic circulation.
Paragraph 2' The meat of animals affected with tuberculosis
shall be disposed of as follows:
Rule A. The entire carcass shall be condemned if any of the following
conditions occur:
(a) When it was observed before the animal was killed that it was
suffering with fever.
(b) When there is a tuberculous or other cachexia, as shown by
anemia and emaciation.
(c) When the lesions of tuberculosis are generalized, as shown by
their presence not only at the usual seats of primary infection but
also in parts of the carcass or in the organs that may be reached by
the bacilli of tuberculosis only when they are carried in the systemic
circulation. Tuberculous lesions in any two .of the following men-
tioned organs are to be accepted as evidence of generalization when
they occur in addition to local tuberculous lesions in the digestive
or respiratory tracts, including the lymph glands connected there-
with: Spleen, kidney, uterus, udder, ovary, testicle, adrenal gland,
and brain or spinal cord or their membranes. Numerous tubercles
uniformly distributed throughout both lungs also afford evidence of
generalization.
(d) When the lesions of tuberculosis are found in the muscles or
intermuscular tissue or bones or joints, or in the body lymph glands
as a result of draining the muscles, bones, or joints..
(e) When the lesions are extensive in one or both body cavities.
(f) When the lesions are multiple, acute, and actively progressive.
(Evidence of active progress consists in signs of acute inflammation
about the lesions, or liquefaction necrosis, or the presence of young
tubercles.)
Rule B. An organ or a part of a carcass shall be condemned under
any of the following conditions:
(a) When it contains lesions of tuberculosis.
(b) When the lesion is localized but immediately adjacent to the
flesh, as in the case of tuberculosis of the parietal pleura or peri-
toneum. In this case not only the membrane or part affected but also
the adjacent thoracic or abdominal wall is to be condemned.
(c) When it has been contaminated by tuberculous material
through contact with the floor or a soiled knife or otherwise.
(d) Heads showing lesions of tuberculosis shall be condemned,
except that when the heads of hogs are from carcasses passed for
food or for sterilization and the lesions are slight, are calcified or
encapsulated, and are confined to lymph glands in which not more
than two glands are involved, the head may be passed for steriliza-
tion after the diseased tissues have been removed and condemned.


26






BEG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


(e) 2An organ shall be co(ndleiicd when lihe corr-ponding lymph
gland is tuberculous.
Rule C. Carcasses sholwi.ing lc',ins (if tIllbrcIulo.i-s shoi1ld I e passed
for food when the lesions are slight, localized, and calcified or encap-
sulated, or are limited to a single or several parts or organs of. the
body (except as noted in Rule A), and there is no evidence of recent
invasion of tubercle bacilli into the systemic circulation. Under this
rule carcasses showing such lesions as the following may be passed,
after the parts containing the lesions are removed and condemned in
accordance with Rule B:
(a) In the cervical lymph glands and two groups of visceral lymph
glands in a single body cavity, such as the cervical, bronchial, and
mediastinal glands, or the cervical, hepatic, and mesenteric glands.
(b) In the cervical lymph glands and one group of visceral lymph
glands and one organ in a single body cavity, such as the cervical and
bronchial glands and the lungs, or the cervical and hlepatic glands and
the liver.
(c) In two groups of visceral lymph glands and one organ in a
single body cavity, such as the bronchial and mediastinal glands and
the lungs, or the hepatic and mesenteric glands and the liver.
(d) In two groups of visceral lymph glands in the thoracic cavity
and one group in the abdominal cavity, or in one group of visceral
lymph glands in the thoracic cavity and two groups in the abdominal
cavity, such as the bronchial, mediastinal, and hepatic glands, or tho
bronchial, hepatic, and mesenteric glands.
(e) In the cervical lymph glands and one group of visceral lymph
glands in each body cavity, such as the cervical, bronchial, and
hepatic glands.
(f) In the cervical lymph glands and one group of visceral lymph
glands in each body cavity, together with the liver when the latter
contains but few localized foci. In this class of carcasses, which will
be chiefly those of hogs, the lesions of the liver are considered to be
primary, as the disease is practically always of alimentary origin.
Rule D. Carcasses which reveal lesions more severe or more
numerous than those described for carcasses to be passed (Rule C),
but not so severe nor so numerous as the lesions described for car-
casses to be condemned (Rule A), may be rendered into lard or
tallow or otherwise sterilized in accordance with regulation 15, if
the distribution of the lesions is such that all parts containing tuber-
culous lesions can be removed.
SECTION 4. Paragraph 1. Tlhe carcasses ,of all hogs marked as sus-
pects on ante-mortem inspection shall be given careful post-mortem
inspection, and if it appears that they are affected with either acute
hog cholera or swine plague, they shliall be condemned.


27





REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


Paragraph 2. Carcasses of hogs which show acute and characteristic
lesions of either hog cholera or swine plague in any organ or tissue,
other than the kidneys or lymph glands, shall be condemned. Inas-
much as lesions resembling lesions of hog cholera or swine plague
occur in the kidneys and lymph glands of hogs not affected with either
hog cholera or swine plague, carcasses of hogs in the kidneys or lymph
glands of which appear any lesions resembling lesions of either hog
cholera or swine plague shall be carefully further inspected for cor-
roborative lesions. On such further inspection-
(a) If the carcass shows such lesions in the kidneys or in the lymph
glands or in both, accompanied by characteristic lesions in someother
organ or tissue, then all lesions shall be regarded as those of-hog
cholera or swine plague, and the carcass shall be condemned.
(b) If the carcass shows in any organ or tissue, other' than the
kidneys or lymph glands, lesions of either hog cholera or swine plague,
which are slight and limited in extent, it shall be passed for sterili-
zation in accordance with regulation 15.
; (c) If the carcass shows no indication of either hog cholera or
swine plague in any organ or tissue other than the kidneys or lymph
glands, it shall be passed for food, unless some other provision of these
regulations requires a different disposal.
SECTION 5. Paragraph 1. Carcasses of animals showing generalized
actinomycosis shall be condemned.
Paragraph 2. Carcasses of animals in a well-nourished condition
showing uncomplicated localized actinomycotic lesions may be passed
after the infected organs or parts have been removed and condemned,
except as provided in paragraph 3 of this section.
Paragraph 3. Heads affected with actinomycosis (lumpy jaw),
including the tongue, shall be condemned, except that when the dis-
ease of the jaw is slight, strictly localized, and without suppuration,
fistulous tracts, or lymph-gland involvement, the tongue, if free from
disease, may be passed.
SECTION 6. Carcasses of animals affected with, or showing lesions
of, any of the following named diseases or conditions shall be con-
demned:
(a) Blackleg.
(6) Hemorrhagic septicemia.
(c) Pyemia.
(d) Septicemia.
(e) Texas fever.
(f) Malignant epizootic catarrh.
(g) Unhealed vaccine lesions.
(h) Parasitic ictero-hematuria in sheep.


28






REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


SECTION 7. Any individual organ or part of a carcass affected with
carcinoma or sarcoma slIhall be condemned(1. In case the carcinoma or
sarcoma involves any internal organ to a marked extent, or affects tIlie
muscles, skeleton, or body lymphl glands, even primarily, the carcass
shall be condemned. In case of metastasis to a-y other organ or part
of a carcass, or if metastasis las not occurred but there are present
secondary changes in the muscles seriouss infiltration, flabbilncs, (ir
the like), the carcass shall be condemned.
SECTION 8. Carcasses of animals showing any disease such as gen-
eralized melanosis, pseudo-leukemia, and thle like, which affects the
system of the animal, shall be condemned.
SECTION 9. All slight, well limited abrasions on the tongue and
inner surface of tlhe lips and mouth, when without lymphl-gland
involvement, shall be carefully excised, leaving only sound, normal
tissue, which may be passed. Any organ or part of a carcass wliicli is
badly bruised or which is affected by a tumor, an abscess, or a suppu-
rating sore, shall be condemned; and when tlhe lesions are of such
character or extent as to affect the whole carcass, tlhe whole carcass
shall be condemned. Parts of carcasses which are contaminated by
pus shall be condemned.
SECTION 10. All carcasses of animals so infected that consumption
of the meat or meat food products thereof may give rise to meat
poisoning shall be condemned. This includes all carca-sCs showing
signs of either-
(a) Acute inflammation of the lungs, pleura, pericardium, perito-
neum, or meninges.
(b) Septicemia or pyemia, wlhetlher puerperal, traumatic, or without
any evident cause.
(c) Gangrenous or severe hlemorrhlagic enteritis or gastritis.
(d) Acute diffuse metritis or mammitis.
(e) Polyarthritis.
(j) Phlebitis of the umbilical. veins.
(g) Traumatic pericarditis.
(h) Any acute inflammation, abscess, or suppuratilig sore, if aiso-
ciated with acute nephlritis, fatty and degenerated liver, swollen
soft spleen, marked pulmonary hyperemia, general swelling of lymphi
glands, or diffuse redness of thle skin, eillther singly or in combination.
Immediately after thle slaughter of any animal so diseased, tlhe
premises and implements used shall be thoroughly disinfected as
prescribed elsewhere in these regulations. Tlhe part of any car-
cass coming into contact with tlhe carcass or any part of the car-
cass of any animal covered by this section, other than those affected
with the diseases mentioned in (a) above, or with the place where
such diseased animal was slatughltered, or with tlee implements


29






30 REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.
used in the slaughter thereof, before thorough disinfection of such
place and implements has been accomplished, or with any. other
contaminated object, shall be condemned. In case the contaminated
part is not removed from the carcass within two hours after such
contact the whole carcass shall be condemned.
SECTION 11. From the standpoint of meat inspection, necrobacillo-
sis (lip-and-leg ulceration) may be regarded as a local affection at the
beginning, and carcasses in which the lesions are so localized may
be passed for food if in a good state of nutrition, after removing and
condemning those portions affected with necrotic lesions. On the
other hand, when emaciation, cloudy swelling of the glandular organs,
or enlargement and discoloration of the lymph glands are associated
with the affection, it is evident that the disease has progressed beyond
the condition of localization to a state of toxemia, and the entire
carcass should therefore be condemned as both innutritious and
noxious. Septicemia or pyemia may intervene as a complication of
the local necrosis, and when present the carcass shall be condemned
in accordance with section 6 (c, d) of this regulation.
SSECTION 12. When extensive lesions of caseous lymphadenitis, with
or without pleuritic adhesions, are found in the lungs, or if several of
the visceral organs contain caseous nodules and the carcass is
emaciated, the carcass shall be condemned. When the lesions of
caseous lymphadenitis are limited to the superficial glands or to a few
nodules in an organ, involving also the adjacent lymph glands, and
the carcass is well nourished, the meat may be passed after the
affected parts are removed and condemned.
SECTION 13. Carcasses showing any degree of icterus with a paren-
chymatous degeneration of organs, the result of infection or intoxica-
tion, and those which show an intense yellow or greenish yellow dis-
coloration without evidence of infection or intoxication, shall be con-
demned. Carcasses affected with icterus, the result of conditions
other than those before stated in this section, but which lose such
discoloration on chilling, shall be passed for food, while those which
do not so lose such discoloration may be passed for sterilization.
No carcass affected with icterus may be passed for food or for steriliza-
tion unless the final inspection thereof is completed under'natural
light.
SECTION 14. Carcasses which give off the odor of urine or a sexual
odor shall be condemned. When the final inspection of such car-
casses is deferred until they have been chilled, the disposal shall be
determined by the heating test.
SECTION 15. Paragraph 1. Carcasses of animals affected with mange
or scab in advanced stages, or showing emaciation or extension of the






REG. U. DISPOSAL OF DISEASED CARCASSES, ETC.


inflammation to the flesh, shall be1 condemned. Whenl tlhe disease
is slight, tlhe carcass may be passed.
Paragraph 2. Carc.asses of (hogs affected with urticaria (diamond
skin diseaset, Tinea ton suranrs, Demodr-.folliculorum, or erythema mnay
be passed after detaching the affected sldkin, if the carcass is oth flvei.(
fit for food.
SECTION 16. Paragraph 1. Carcasses of cattle includingg the vis-
cera) infested with tapeworm cysts known as CGysticrcus bluos shall
be condemned if the infestation is excessive or if tle meat is watei y
or discolored. Carcasses shall be considered excessively infested if
incisions in various parts of the musculature expose on most of thm
cut surfaces two or more, cysts within aln area the size of the palm of
the hand.
Paragraph 2. Carcasses of cattle showing a slight infestation, that
is, not to exceed ten cysts, as determined by a careful exan-nation
of the heart, muscles of mastication, tongue, diaphragm and its
pillars, and of portions of the carcass rendered visible by the proc-
ess of dressing, may be passed for food after removal and condem-
nation of the cysts, with the surrounding tissues, provided the car-
casses and parts, appropriately identified by retained tags, are held
in cold storage or pickle for not less than twenty-one days under
conditions which will insure proper preservation; and provided,
further, that if the temperature at which such carcasses and parts
are held in cold storage does not exceed 15 F., the period of geten-
tion may be reduced to six days. Carcasses which show no cysts
except in the heart may be passed for food after retention in cold
storage or pickle as above provided, irrespective of the number of
cysts in the heart.
Paragraph 3. Carcasses of cattle showing a moderate infestation,
that is, a greater number of cysts than mentioned in paragraph 2,
but which are not so extensively infested as indicated in p)aragraph
1, of this section, may be passed for sterilization. In case suchi car-
casses are not sterilized as required by regulation 15, they shall be
condemned.
Paragraph 4. Fats of carcasses passed for food or for sterilizationl
under the provisions of paragraphs 2 and 3 may be passed for food
provided they are melted at a temperature of not less than 140 F.
The edible viscera, except the lungs and heart, of carcasses passed
for food or for sterilization under the provisions of paragraphs 2 a(nd
3 may be passed for food without refrigeration or other process: of
sterilization provided they are found to be free from infestation upon
final inspection. The intestines, weasands, and bladders from beef
carcasses affected with Cysicercus botris which have been passed for
food or for sterilization may be used for casings after they have been


31





REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


subjected to the usual methods of preparation and may be passed
for such purpose upon completion of the final inspection.
Paragraph 5. The inspection for Gysticercus bovis may be omitted
in the case of calves under six weeks old. The routine inspection of
calves over six weeks old for Cysticercus bovis may be limited to a
careful examination of the surface of the heart and such surfaces of
the body musculature as are rendered visible by the. process of
dlrpssimg.
SECTION 17. Carcasses of hogs affected with tapeworm cysts (Cysti-
cercus cellulosre) maybe passed for sterilization, but if the infestation
is excessive the carcass shall be condemned.
SECTION 18. Paragraph 1. In the disposal of carcasses, edible organs,
and parts of carcasses showing evidence of infestation with parasites
not transmissible to man, the following general rules shall govern:
If the lesions are "localized in such a manner and are of such a char-
acter that the parasites and the lesions 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 affected portions. If an organ or a part of a
carcass shows numerous lesions caused by parasites, or if the char-
acter of the infestation is such that complete extirpation of the
parasites and lesions is difficult and uncertainly accomplished, or if
the parasitic infestation or invasion renders the organ or part in any
way unfit for food, the affected organ or lart shall be condemned.
If parasites are found to be distributed in a carcass in such a man-
ner or to be of such a character that their removal and the removal
of the lesions caused by them are impracticable, no part of the
carcass shall be passed for food. If the infestation is excessive the
carcass shall be condemned. If the infestation is moderate the car-
cass may be passed for sterilization, but in case such carcass is not
sterilized as required by regulation 15 it shall be condemned.
Paragraph 2. In the case of sheep carcasses affected with tape-
worm cysts located in the muscles (Cysticercus ovis, so-called sheep
measles, not transmissible to man) the carcass may be passed after
the removal and condemnation of the affected portions; provided,
however, that if upon the final inspection of sheep carcasses retained
on account of measles the total number of cysts found embedded in
muscle or in immediate relation with muscular tissue, including the
heart, exceeds five, this shall be taken to indicate that the cysts are
so generally distributed and so numerous that their removal would
be impracticable, and the entire carcass shall be condemned or
passed for sterilization, according to the degree of infestation. If
not to exceed five cysts are found upon final inspection, the carcass
may be passed after the removal and condemnation of the affected
portions.


32






REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


Paragraph 3. Carcasses of a imal.s found infested with g(id, bladdel(r
worms (Cocnurus cerebralis, Multiceps rwulticeps) may be passed after
condemnation of the affected organ (brain or spinal cord).
Paragraph 4. Organs or parts of carcasses infested with hydlatid
cvsts (Echinococcus) slall be condemnlied.
Paragraph 5. Livers infested with flukes shall be coIIdem(1ed.
SECTION 19. Carcasses of animals too emaciated or anemic, to pro-
duce wholesome meat, and carcasses which show a slimy degeneration
of the fat or a serious infiltration of the muscles, shall be condemned.
SECTION 20. Carcasses of animals in advanced stages of pregnancy
(showing signs of parturition), also carcasses of animals which have
within ten days given birth to young and in which there is no evidence
of septic infection, may be passed for sterilization; otherwise, they
shall be condemned.
SECTION 21. Paragraph 1. Carcasses of calves, pigs, kids, and
lambs too immature to produce wholesome meat shall be condemned.
Such carcasses shall be considered too immature to produce wholesome
meat if (a) the meat has the appearance of being water-soaked, is
loose, flabby, tears easily, and can be perforated with the fingers; or
(b) its color is grayish red; or (c) good muscular development as a
whole is lacking, especially noticeable on the upper shank of the leg,
where small amounts of serious infiltrates or small edematous patches
are sometimes present between the muscles; or (d) the tissue which
later develops as the fat capsule of the-kidneys is edematous, dirty
yellow or grayish red, tough, and intermixed with islands of fat.
Paragraph 2. All unborn and stillborn animals shall be condemned.
Paragraph 3. Meat and organs such as lungs and livers which have
been condemned on account of parasitic infestation or invasion, and
the flesh of immature and unborn animals and of animals which have
been condemned on account of emaciation and recent partuirition,
may be utilized at official establishments in the manufatcture of
poultry feed, provided that such organs or tissues tre sterilized by
thorough cooking, steam rendering, or desiccation un(ler high tem-
perature. If so utilized, such organs and tissues shall be handled and
prepared in rooms or places separate and apart from those in which
edible products are handled, prepared, or store(l.
SECTION 22. Hogs which have entered the scalding vat alive or
which have been suffocated in any way shall be condemne(l.
SECTION 23. When it is necessary for humane reasons to slaughter
an injured animal at night or on Sunday or a holi(dayv wficn the
inspector can not be obtained, the carcass and all parts shall 1bc kept
for inspection, with the head and all viscera except the stomach,
bladder, and intestines held by the natural attachments. If all parts
49608 -14--3


33






34 REG. 12, 13., UNINSPECTED CARCASSES; TANK ROOMS, ETC.

are not so kept for inspection, the carcass shall be condemned. If on
inspection of a carcass slaughtered in the absence of an inspector any
lesion or condition is found indicating that the animal was sick or
diseased, the carcass shall be condemned.

REGULATION 12. CARCASSES OF ANIMALS SLAUGHTERED WITHOUT
ANTE-MORTEM INSPECTION.
SECTION 1. No carcass of an animal slaughtered in the United
States which has not had ante-mortem inspection by a bureau
employee shall be brought into an official establishment, except that
carcasses of cattle, sheep, swine, and goats, slaughtered by a farmer
on the farm, to which the head and all viscera other than the stomach.
bladder, and intestines, are held by the natural attachments, may be
received for inspection at official establishments where there is a
veterinary inspector, upon the conditions prescribed in this section.
After receipt in an official establishment, every such carcass shall be
inspected, and if found to be free from disease and otherwise sound,
healthful, wholesome, and fit for human food, it shall be marked with
the inspection legend. If found to be diseased, unsound, unhealthful,
unwholesome, or otherwise unfit for human food, it shall be marked
"U. S. inspected and condemned" and destroyed for food purposes
as provided in regulation 14 .

REGULATION 13. TANK ROOMS AND TANKS.
SECTION 1. All tanks and equipment used for rendering or prepar-
ing inedible products shall be in rooms or compartments separate from
those used for rendering or preparing edible products. There shall be
no connection, by means of pipes or otherwise, between tanks, rooms,
or compartments containing inedible products and those containing
edible products.
SECTION 2. Every official establishment shall file with the depart-
ment blue prints or other accurate diagrams showing all underground
pipe lines and other equipment used to convey edible products and
those used to convey inedible products, with a description giving the
exact location, terminals, and dimensions of such pipes and other
equipment and of all gates, valves, or other controlling apparatus, and
designating the lines used for conveying edible products and those used
for conveying inedible products, and shall also file a copy thereof with
the inspector in charge. Like prints or diagrams of alterations in exist-
ing tank rooms or tanks and of new tank rooms or tanks of official estab-
ishments shall be furnished to the department and approved by the
chief of bureau before the same are constructed. If no such under-
ground pipe line or equipment is used for any of the purposes men-
tioned in this section, a written statement certifying to that fact and






BEGS. 13, 14. TANKING, ETC.; DENATURING. 35

duly signed by the proprietor or operator of the establishment shall
be filed with the department.
SECTION 3. Paragraph 1. In conveying to the ine(lible-pro(dlct tank
carcasses of animals which have been condemrnned on ante-mortemnl
inspection, they shall not be taken through rooms or compartments
in which any meat or product is prepared, han dled, or s.tored.
Paragraph 2. Under no circumstances shall the carcass (of alny
animal which has died otherwise than by slaughter be brought into
any room or compartment in which any meat or product is prepared,
handled, or stored.
Paragraph 3. No dead animal shall, under any circumstances, be
brought from outside the premises of an official establishment into
any room or compartment thereof where any meat or product is
prepared; nor, unless permission therefore in advance shall be obtained
from the Secretary of Agriculture, shall any dead animal be brought
into rooms or compartments where inedible products arc prepared.
"Dead animal," within the meaning of this paragraph, shall be con-
strued to include any animal which died without having been
inspected under these regulations.
Paragraph 4. Inedible fats from outside the premises of an official
establishment shall not be received except into the tank room pro-
vided for inedible products, and then only when their receipt into the
tank room produces no insanitary condition on the premises. When
so received, they shall not enter any room or compartment used for
edible products.
REGULATION 14. TANKING AND DENATURING CONDEMNED CARCASSES
AND PRODUCTS.
SECTION 1. Paragrapht 1. Condemned meat and products at oAli-
cial establishments having facilities for tanking shall, except as hernein-
after provided, be disposed of by tanking as follows: The lower
opening of the tank shall first be securely sealed by a bureau employee;
then the condemned meat and products and a sufficient quantity of
coloring matter or other substance to be designated b)y the depart-
ment shall be placed in the tank in his presence,, after which the
upper opening shall also be securely sealed by such employee, who
shall then see that a sufficient force of steam (not less than 40 pounds)
is turned into tlhe tank and maintained a sufficient time effectuilly
to destroy the contents for food purposes.
Paragraph 2. The seals of tanks shall lI)e broken only by a bureau
employee, after thle product hlas been rendered as provided( il p!iara-
graph 1 of tins section. The drawing off of the contents of such tanks
shall be supervised by a bureau employee. Samples shall be taken
by bureau employees as often as required to determine whether the
fat or grease is effectively denatured.






36 BEGS. 15, 16. RENDERING, STERILIZING; MARKING, BRANDING.
Paragraph 3. Rendered fats and greases condemned on reinspec-
tion shall be destroyed for food purposes by denaturing with coloring
matter or other designated substance.
SECTION 2. Any meat or product condemned at an official estab-
lishment which has no facilities for tanking shall, under the super-
vision of a bureau employee, be denatured with crude carbolic acid
or other prescribed agent, or destroyed by incineration. When such
meat or product is not incinerated, all containers thereof shall be
opened, and all meat shall be freely slashed with a-knife, before the
denaturing agent is applied.

REGULATION 15. RENDERING CARCASSES AND PARTS INTO LABRD AND
TALLOW, AND OTHER STERILIZATION.
SECTION 1. Carcasses and parts passed for sterilization may be
rendered into lard or tallow provided that such rendering is done
in the following manner: The lower opening of the tank shall first
be securely sealed by a bureau employee, then the carcasses or parts
shall be placed in the tank in his presence, after which the upper
opening shall be securely sealed by such employee, who shall then
see that a sufficient force of steam is turned into the taik. Such 6ar-
casses and parts shall be cooked at a temperature not lower than 220
F. for a time sufficient to render them effectually into lard or tallow.
SECTION 2. Establishments not equipped with steaming tanks for
rendering carcasses and parts into lard or tallow as provided in
section 1 of this regulation may render such carcasses or parts in
open kettles under the direct supervision of a bureau employee.
Such rendering shall be done at a temperature and for a time suffi-
cient to render the carcasses and parts effectually into lard or tallow,
and shall be done only during regular hours of work.
SECTION 3. Paragraph 1. Carcasses and parts passed for steriliza-
tion and which are not rendered into lard or tallow may be utilized
for food purposes provided they are first sterilized by methods, and
handled and marked in a manner, approved by the chief of bureau.
Paragraph 2. Any carcasses or parts prepared in compliance with
paragraph 1 of this section may be canned if the container be plainly
and conspicuously marked so as to show that the product.is second.
grade, class, or quality and has been sterilized.

REGULATION 16. MARKING, BRANDING, AND IDENTIFYING MEAT AND
PRODUCTS.
SECTION 1. Paragraph 1. The chief of bureau may approve and
authorize the use of abbreviations of marks of inspection under these!'
regulations. Such abbreviations shall have the same force and effect
as the respective marks for which they are so authorized to be used.






REG. 10. MARKING AND BRANDING.


Paragraph 2. Except for the purpose of suiilbnitting a sample or
samples of the same to the chief of bureau for approval, no person
shall make or prepare, or cause to be made or prepared, the inspection
legend, or any abbreviation, copy, or representation thereof, Without
the written authority therefore of the chief of bureau given in advance.
Paragraph 3. No person shall affix or place, or cause to be affixed or
placed, the inspection legend, or any abbreviation, copy, or represen-
tation thereof, to or on any meat or product, except under the super-
vision of a bureau employee.
Paragraph 4. No person shall fill or cause to be filled, in whole or
in part, with any meat or product, any container bearing, or, within
the United States, any container intended to bear, the inspection
legend, or any abbreviation, copy, or representation thereof, except
under the supervision of a bureau employee.
Paragraph 5. No person shall affix or place, or cause to be affixed
or placed, the inspection legend, or any abbreviation, copy, or repre-
sentation thereof, to or on any container of any meat or product,
except utinder the supervision of a bureau employee.
Paragraph 6. No person shall make, prepare, affix, or use, or cause
to be made, prepared, affixed, or used, the inspection legend, or any
abbreviation, copy, or representation thereof, except in compliance
with these regulations.
Paragraph 7. Advertisements, photographs, and other representa-
tions of any meat or product prepared exclusively in official estab-
lishments, which contain copies or reproductions of the inspection
legend and which are not false or misleading, may be permitted when
approved in advance by the chief of bureau.
Paragraph 8. All marks of inspection shall be carefully applied and
securely affixed.
Paragraph 9. No person shall remove or cause to be removed from
an official establishment any article which these regulations require
to be marked in any way unless the same is clearly and legibly
marked in compliance with these regulations.
SECTION 2. Paragraph 1. Each carcass which las been inspected
and passed in an official establishment shall b1 mark.'d at thlie time of
inspection with tli, inspection legend and with the number of the
establishment. Each primal part shall 1)(be likewise nmarke(d before it
leaves the establishment in which it is first inspecte(d and )passed(,
except as provided in paragraphs 2 and 6 of this section and section 6
of regulation 25.
Paragraph 2. Primal parts which have been inspected and passed
but do not bear the inspection legend may be transported from
one official establishment to another official establishment, for fur-
ther processing, in a car, wagon, or other closed container, if the car,


37





BEG. 16. MARKING AND BRANDING.


wagon, or container be sealed with a department seal bearing the
inspection legend in compliance with these regulations.
Paragraph S. All primal parts which have been inspected and
passed shall, after processing, bear, plainly and legibly, the inspection
legend and the number of the official establishment at which the
processing was completed.
Paragraph 4. Inspected and passed sausages and other meat food
products in animal casings, of the ordinary "ring" variety or larger,
shall bear on the casings the inspection legend and the number of the
establishment. Inspected and passed smoked sausages and other
meat food products in animal casings, of the smaller varieties, such
as Frankfort and Vienna styles, shall bear on the casings one or more
marks to each chain or two or more marks to each bunch. When
additional markings are required by these regulations, they shall be
likewise applied.
Paragraph 5. Meat food products in animal casings, other than
sausage, shall be branded with the name of the product, the statement
"composed of'," and the names of the ingredients arranged in the
order of their percentages.
Paragraph 6. Any meat or product of such character or so small that
it can not be marked with a brand, and which has been inspected and
passed, but does not bear the inspection legend, may be transported
in a closed container bearing the inspection legend and other marks
required by these regulations. When such container has been opened,
the contents thereof may not be further transported in interstate or
foreign commerce unless reinspected and packed in a container or
containers bearing the inspection legend and other marks required by.
these regulations. The chief of bureau may authorize meat and
products of such character or so small that they can not be marked
with a brand, which have been inspected and passed, but do not bear
the inspection legend, to be removed from an official establishment
in open containers when such articles have been sold by the estab-
lishment exclusively for consumption in the city or town at or in
which the establishment is located. The chief of bureau may with-
draw such privilege of removal in open containers if the same be in
any way abused or if the establishment make any sale of any meat or
product which is unsound, unhealthful, unwholesome, or otherwise
unfit for human food.
SECTION 3. Paragraph 1. When cereal not in excess of 2 per cent is
added to sausage, the product shall b- marked with the phrase
"cereal added." When water in excess of 3 per cent and cereal are
added to certain kinds of sausage, as provided in paragraphs 4 and 5
of section 6 of regulation 18, the product shall be marked "sausage,
water, and cereal." When water, but no cereal, is added to certain


38






BEG. 16. MARKING AND BRANDING.


kinds of sausage, as provided in p:Lragraph 5 of section 6 of regulation
18, the addition of wattr need not be stated.
Paragraph 2. When coloring matter is used in the prl)paration of
casings, as provided in paragraph 3 of section 6 of regulation 18, the
product shall be marked with the phrase "artificially colored."
SECTION 4. Official establishments shall furnish such ink brands,
burning brands, and like devices for marking meat and products as the
chief of bureau may require. In advance of manufacture, complete
and accurate descriptions and designs of the same shall be submitted
to and approved by the chief of bureau. Every such brand and
device which bears the inspection legend shall, immediately upon
being manufactured, be delivered into the custody of the inspector
in charge of the establishment, and shall b3 used only under the
supervision of a bureau employee. When not in use for marking
inspected and passed meat and products, all such brands and devices
bearing the inspection legend shall be kept locked in properly equipped
lockers or compartments, the keys of which shall not leave the posses-
sion of a bureau employee.
SECTION 5. All brands 'and devices furnished by the bureau for
marking articles with the inspection leg.,nd, including self-locking
seals and presses for lead and wire seals, shall be used only under the
supervision of a bureau 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 bureau employee.
SECTION 6. 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 impression. The inspection legend and establishment num-
Sber on brands shall be separate and apart from trade names, marks, or
other devices.
SECTION 7. Paragraph. 1. Except as provided in paragraphs 2 and 3
of this section and in section 6 of regulation 25, when any inspected
and passed meat or product for domestic commerce is moved from
an official establishment, or from a place having market inspection
under these regulations, the shipping container shall bear a domes-
tic meat label which has been submitted to and received the ap-
proval of the department and conforms to the following specifica-
tions: The label shall be printed with black ink on wlite paper of
good quality, and shall be not less than 21 by 4 inches in size. The
phrase "domestic meat label" shall be printed inside the border across
one end of the label. The word "establishment" and the official
number shall constitute the top line of the label and shall be printed
in type of such size and style as to make. them thle most co)ns)icuous
part of the label. Tho following statement shall be ptrited in uniform
style: "The meat or meat food product contained herein has been


39






BREG. 16. MARKING AND BRANDING.


inspected and passed under the provisions of the act of Congress of
June 30, 1906."' The name and address of the establishment, or the
name only, may also be printed on the label, at the bottom thereof, in
type of such size and style as to be less conspicuous than the estab-
lishment number. No word or statement,1 except as permitted by
this paragraph, and no picture or other advertising matter, device, or
design, shall appear upon the domestic meat label, which in form and
substance shall be as follows:
... .......... ... ............ .................................................. .... ........................ ...................



', ESTABLISHMENT 999


THE MEAT OR MEAT FOOD PRODUCT
!CONTAINED HEREIN HAS BEEN IN-
LU_
SPECTED AND PASSED UNDER THE
PROVISIONS OF THE ACT OF CON-
O GRESS OF JUNE 30, 1906.
S CO
SMITH, JONES & RANKIN,
NEW YORK-. N. Y.



Paragraph 2. When any meat or product prepared in an official
establishment for domestic commerce has been inspected and passed
and is inclosed in a cloth wrapping as a shipping container, such
wrapping shall bear the inspection legend and establishment number
applied by an ink brand, except in those cases in which the inspection
legend and establishment number on the articles themselves are
clearly legible through the wrapping.
Paragraph 3. The use of domestic meat labels is not required on
containers bearing trade labels which have been approved by the
department and on which the inspection legend and establishment
number appear in plain view after the package is prepared for
shipment.
Paragraph ,. Domestic meat labels shall be affixed to packages in
the manner prescribed in paragraph 2 of section 1 of regulation 24
for affixing meat inspection stamps to export packages.
SECTION 8. The shipping or outside containers of meat and products
for export shall be marked in compliance with sections 1 and 6 of
regulation 24.
I For further information regarding the wording of the inspection legend, see sections 2 and 8 of regu-
lation 1.


40






REGS. 16, 17. MARKING AND BRANDING; LABELING.


SECTION 9. Both ends of each container, such as tierces and tank
cars, of inedible grease, inedible tallow, or other inedible rendered
fat, shall be paillted white and conspicuously stlciled(l or burned
with the name of the product and the word "inedible" in letters not
less than two inches high, or, in the case of tank cars, not less than
four inches high.
SECTION 10. Paragraph 1. Tank cars carrying in-1pected and passed
product between official establishments shall be equipped for scaling
and be securely sealed with seals bearing the inspection legend fur-
nished by the department and affixed by bureau employees.
Paragraph 2. Each tank car carrying inspected and passed product
from an official establishment to any destination other than an official
establishment shall have securely affixed thereto a label showing the
true name of the product, the inspection legend, the number of the
official establishment, and the date of loading. Before the car is
removed from the place where it is unloaded, the carrier shall remove
or obliterate such label.
Paragraph 3. When inspected and passed products for export are
transferred from tank cars to othlier containers on boats, such trans-
fer shall be under bureau supervision, and the containers on the
boats shall be likewise labeled.
REGULATION 17. LABELING.
SECTION 1. Paragraph 1. When any inspected and passed jient or
product is placed or packed in any can, pot, tin, canvas, or other
receptacle or covering in an official establishment, there shall be
attached to such container or covering a trade label as hereinafter
described.
Paragraph 2. No container or covering which bears or is to bear
a trade label shall be filled, in whole or in part, except with articles
which have been inspected and passed in compliance with these reg-
ulations and which are sound, healthful, wholesome, fit for human
food, and strictly in accordance with the statements on tlie label.
No such container or covering shall he filled, in whole o(r in ])art,
and no trade label shall be affixed, except under the supervision of a
bureau employee.
SECTION 2. Paragraph 1. Trade labels shall bear the true name of
the meat or pro(luct contained in the package, iandl, except a; pro-
vided in paragraphs 2 and 5 of this section, shall bear, in proininent
letters and figures of uniformi size, the ])phrase "1V. S. inspected anid
passed under the act of congress s of Julie 30, 1906," anIId tlhe 1num1ber
of the official establishment at which tlie meat or productt was pre-
pared, or, if processedl, th, number of tlie etablisl-ment at which
SFor further information regarding the wording of the inspection legend, see sectlions 2 and 3 uf regu-
lation 1.


41





RBEG. 17. LABELING.


last processed. Such labels may also bear any other statement, not
false or misleading, which has been approved by the department.
Paragraph 2. Trade labels within the meaning of these regulations
shall include printed, lithographed, or embossed labels, stickers, seals,
wrappers, and receptacles. Metal containers on which the inspec-
tion legend is embossed may, with the approval of the department,
bear the inspection legend in abbreviated form.
Paragraph 3. Stencils, box dies, inserts, tags, so-called "liners"
and "circles" and like devices shall not bear the inspection legend or
any abbreviation or representation thereof, nor shall any of them'be
used in an official establishment unless previously approved by the
department.
Paragraph 4. All sealed tin containers of inspected and passed
meat and products filled in an official establishment shall have
embossed thereon the number of that establishment. When so
marked, the establishment number may be omitted from the trade
label or wrapper. Trade labels shall not be affixed to containers so
as to obscure the embossed establishment number.
Paragraph 5. When any meat or product is placed in cartons, or
'in wrappers of paper or cloth, or in such other containers as the
department may approve, the inspection legend and the establish-
ment number may be embodied in a sticker or seal prominently dis-
played with the trade label, but not necessarily a part thereof. Such
stickers or seals shall not be used without the approval of the depart-
ment, and shall be securely affixed to the containers under the super-
vision of a bureau employee after an approved trade label has been
affixed.
Paragraph 6. No detachable device bearing the inspection legend
or any abbreviation or representation thereof shall be affixed to any
meat or product or the container thereof.
SECTION 3. Paragraph 1. No trade label shall be used until it has
been approved in its final form by the department. Duplicates of
new trade labels in the form of sketches, proofs, or photographic
copies shall be submitted through the inspector in charge to the de-
partment for approval. After trade labels from approved sketches or
proofs are printed, lithographed, or embossed, they shall be submitted
in quadruplicate through the inspector in charge for final approval*
and filing.
Paragraph. 2. All trade labels, whether in the form of sketches,
proofs, or finished labels, which are submitted to the department for
final approval, shall, when the chief of bureau shall so require, be
accompanied by a statement showing the kinds and percentages of
the ingredients of the product on any container of which it is desired
to use the label. Approximate percentages may be given in cases


42






'tRF. 17. LABELING.


where the percentages of ingredients may vary from time to time, if
the limits of variations are stated.
SECTION 4. Trade labels shall be used only on products for which
they are approved. They shall not bw applied to any ileat or l)rod (luct
the container of which bears any statement thliat is false or misleading.
SECTION 5. Trade labels to be affLxed to packages of any meat or
product for foreign commerce may be printed in a foreign language.
The inspection legend and the official establishment number slhall in
all cases appear thereon in Englis.h; but, in a(ldditionl, may appear,
literally translated, in foreign languages.
SECTION 6. The name of anyone to whom inspection is granted may
appear, without qualification, upon the label or the container of an
article prepared for him by the official establishment at which lie was
granted inspection. When an article is prepared by an official estalb-
lishment for a person other than one of those to whom inspection has
been granted at that, establishment, and the name of such person is to
appear upon the label or container thereof, a statement shall be
made on the label to the effect that the art icle was prepared for such
person, or the term distributorr" or distributorss" or "distributed
by," or other equivalent term, shall be used thereon in connection
with the name of such person, or the name of such person shall be used
thereon followed by the word "brand" or "style" in the same size and
style of lettering as the name of such person. Whenever the name of
such person appears on the label, it shall be prominently placed and
lettered and shall not be used so as to be either false or misleading.
SECTION 7. Paragraph 1. No meat or product, and no container
thereof, shall be labeled with any false or deceptive name; but estab-
lished trade names which are usual to such articles and are not false
or deceptive and which have been approved by the Secretary of
Agriculture may be used.
Paragraph 2. No statement, word, picture, design, or device which
conveys any false impression or gives any false indication of origin or
quality shall appear on any label. For example:
(a) The picture of any swine shall be allowed only on label used
in connection with pork products.
(b) Such terms as "special," "fancy," "selected," "best.," "finest,"
"absolutely pure," "100 per cent pure." and the like, without qualifi-
cation, shall be allowed on labels only in connection with products
the quality of which justifies the use of such terms.
(c) Names of countries, States, and Territories, and such other
geographical names as the department may approve, may be used
on labels only when followed by the wordt "style," "type," "cut,"
or "brand," in the same size and style of lettering as the geograph-
ical name, unless the products for which tle labels are intended


43





REG. 17. LABELING.


are prepared in the localities named; provided that when a geo-
graphical name by reason of long usage is recognized as a generic
term, indicating a certain style, type, or brand, such name may be
used without the words "style," "type," or "brand," when accom-
panied by a statement showing the State or Territory in which the
product is prepared, if prepared in a State or Territory, and show-
ing the locality in which the product is prepared, if not prepared in a
State or Territory. For example, sausage of the kind commonly
known as Vienna sausage may be labeled either "Vienna style
sausage" or "Vienna sausage, made in Illinois." In the latter case
the words showing the place of manufacture need not be in the same
size and style of lettering as the name of the product, but shall be
plain and conspicuous. ,.
(d) Names indicative or imitative of distinctive types or breeds of
live stock shall not be used on labels unless the products for which
such labels are intended are actually derived from carcasses of ani-
mals of the type or breed specified. ,
(e) The word "ham," without any prefix indicating the species of
animal from which derived, shall be used on labels only in connection
with pork hams.
(f) The word "fresh" shall not be used on labels in connection
with any meat or product the ingredients of which, in whole or in
part, have undergone any process of curing.
(g) Such terms as "meat extract" or "extract of beef," without
qualification, shall not be permitted on labels in connection -with
products prepared from organs or parts of the carcass other than
fresh flesh. Extracts prepared entirely from parts of the carcass
other than fresh flesh shall not be labeled "meat extract," but may
be properly labeled with the true names of the parts from which pre-
pared, as, for example, "liver extract." The terms "beef extract"
and "extract of beef" without qualification shall be applied only to
extracts of fresh beef. Extract of cured beef or of other cured meat
shall be designated respectively as "extract of cured beef," "extract
of cured meat" or "cured-meat extract." In the latter case the
words "cured" and "meat" shall appear on one line in the same size
and style of lettering and shall be connected by a hyphen. When
beef extract or meat extract is mixed with extract from cured meat
or extract derived from the other parts of the carcass, such mixture
shall be designated as "compound meat extract," and, in addition,
there shall appear on the label a statement showing the ingredients,
other than fresh flesh, which have been used in preparing the extract.
In the case of fluid extract the word "fluid" shall also appear on the
label, as, for example, "fluid extract, of beef." The word "fluid"'
minerely indicates a lower percentage of solid matter.
(h) Such terms as "country," "farm," and the like, shall not be
used on labels-in connection with meat and products unless such meat






REG. 17. LABELING.


and products are actually prepared in the country or on the farm.
However, if the articles are prepared in the same way as in the coun-
try or on the farm, these terms, if qualified by the word "style" in
the same size and style of lettering, may be used. Sausage contain-
ing cereal shall not be labeled "country style," and llr(l not rendered
in an open kettle shall not be designated as "country style."
(i) The word "leaf" shall not be used in connection with Lird' pre-
pared from fat other than leaf fat.
SECTION 8. A meat food product when composed of imore than
one ingredient shall not bear a label with a name stating or in-
dicating that the product is a substance which is not the princiipal
ingredient contained therein, even though such name be an estab-
lished trade name. The term "principal ingredient," as used in this
section, shall be construed to mean that such ingredient is equal to
or exceeds in amount the other ingredients combined, exclusive of
cereal and water. If the ingredients are stated on the label, they
shall appear in the order of their percentages. For example, sausage
containing pork and beef shall not be labeled "pork sausage," but
shall be labeled "pork and beef sausage." However, if the pork in-
gredient equals or exceeds 50 per cent of the meat content, the sau-
sage may be labeled "pork sausage, beef added." A product con-
sisting of veal, pork, and beef shall not be labeled "veal loaf," but
may be designated as "veal, pork, and beef loaf." However, if the
veal ingredient is not less than 50 per cent of the meat content of the
product, the product may be labeled "veal loaf, pork and beef added,"
the words "pork" and "beef" to appear in the order of their percent-
ages, as above indicated.
SECTION 9. Paragraph 1. When a meat food product contains an
added substance or substances, the label shall show the added sub-
Sstance or substances except as provided in the succeeding paragrapihs
of this section.
Paragraph 2. When cereal is added to sausage within the limit
prescribed by paragraph 4 of section 6 of regulation 18, there shall
appear on the label in a prominent manner, contiguous to the name
of the product, the statement "cereal added." When water in
excess of 3 per cent and cereal are added to certain kinds of sausage
as permitte(l by paragraph 5 of section 6 of regulation 18, the saime
shall be labeled "sausage, water, anid cereal;" buit when no cereal is
added, the addition of water needle not be stated.
Paragraph 3. When cereal is added to any meat food product other
than sausage in quantities not exceeding 5 per cent, the statement
"cereal a(ldde(ld" shall appear on the label in a conspicuous manner
contiguous to the name of the product, and if any such product con-
tains cereal in quantities exceeding 5 per cent, then "cereal" shall


45





REG.. I. LABELING.


appear as a part of the name of the product in uniform size and
style of letters, for example, "potted meat and cereal:" Previded,
However, That, products such as meat loaves, pft6s, soups, tripe
with onion sauce, Irish stew, stewed kidneys, hash, chile con came,
tamales, boiled dinners, chop suey, scrapple, and the like, may contain
cereal and similar substances without the presence of such substances
being indicated on the labels.
Paragraph 4. When edible parts of the head or viscera, or other
similar edible parts, are added to any meat or product bearing a spe-
cilic name, such as "meat," "beef," "pork," "veal," and the like,
there shall appear on the label, in a prominent manner and contigu-
ous to the name of the product, the statement "meat products
added," provided such parts are not in excess of 20 per cent. If this
percentage is exceeded, the words "and meat products" must appear
as a part of the name of the product and in the same size and style
of lettering. The percentage of such parts added to any meat or
product shall be based on the weight of the meat ingredient of
the product exclusive of added substances. When a potted,
deviled, or similar article of food is prepared exclusively from the
above mentioned parts, the product shall be labeled "potted meat
products," "deviled meat products," and the like.
Paragraph 5. Lard may have added thereto not to exceed 10 per
cent of lard stearin without the presence of added stearin being shown
on the label. When more than 10 per cent of lard stearin is added to
lard, there shall appear on the label, contiguous to and in the isame
size and style of lettering as the name of the product, the statement
"lard stearin added."
Paragraph 6. When not over 20 per cent of oleo stearin, beef fat, or
mutton fat are added to lard, there shall appear on the label, con-
tiguous to and in the same size and style of lettering as the name of
the product, the statement "oleo stearin added," "beef fat added,"'
or "mutton fat added," respectively, as the case may be.
Paragraph 7. Mixtures, of which the lard ingredient equals or
exceeds in amount the other ingredients combined, may be labeled
"lard compound," provided all the ingredients in the mixture are
stated on the label in a prominent manner in the order of their per-
centages and preceded by the statement "composed of," or "made
from," or an equivalent statement.
Paragraph 8. Labels for mixtures, other than oleomargarin, con-
sisting of fat derived from carcasses of cattle, sheep, swine, or goats
and any vegetable oil, shall bear the names of the ingredients in a
prominent manner, in the order of their percentages, preceded by
the statement "composed of," or "made from," or an equivalent
statement. Tierces and barrels containing "compound," or "lard


46






REG. 17. LABELING. 47

substitutes," or "lard compound," shall, inniediattly after filling,
be legibly marked on one end, and on the side near thle end, with the
true name of the product. Tin pails, drums, tubs, and simiilar con-
tainers of such products shall bear the true name of the product also
on the side at the the time of filling.
Paragraph 9. Any meat or product containing any benzoate of soda
shall be plainly labeled so as to show the presence and the perceilltage
amount of such benzoate of soda.
Paragraph 10. When permitted coloring matter is used in the
preparation of lard or other prepared animal fats under the p1,rovisiolVi
of paragraph 3 of section 6 of regulation 18, there shall appear on the.
label, in a prominent manner and contiguous to the name of the
product, the statement "artificially colored."
SECTION 10. Paragraph 1. When the weight of any meat or product,
prepared at an official establishment, or imported, prior to September
3, 1914, appears upon a label or container, it shall be the correct
weight, and the words "net," "gross," "not less than," or a similar
statement shall appear in direct connection therewith.
Paragraph 2. All meat and products in package form, prepared at
official establishments, or imported, on or after September 3, 1914,
shall have the quantity of the contents thereof plainly and con-
spicuously marked on the outside of the package in terms of weight,
measure, or numerical count: Provided, That such rI'asonable varit--
tions and tolerances and also exemptions as to small packages shall be
permitted as shall be established by rules and regulations made
pursuant to the food and drugs act.
SECTION 11. Paragraph 1. No marks of Federal inspection which
have been previously used shall be again used for the identification of
any meat or product except as provided in paragraph 2 of this
section.
Paragraph 2. All stencils, marks, labels, or other devices, whether
relating to any meat or product or otherwise, on previously used
containers, shall be removed or obliterated before such containers are
used for any meat or product, unless such stenciLs, marks, libels, or
devices correctly indicate the article to be packed thlerein and such
containers are refilled under the supervision of bureau employees.
SECTION 12. Paragraph 1. All labeling of meat and products re-
quired to be inspected by bureau employees shall be in compliance
with these regulations.
Paragraph ,. No person shall apply or affilx, or cause to h)e applied
or affixed, any label to any article prepared or recei-ed in a!l oflicial
establishment or to any container thereof except in compliance with
these regulations.





RBEG. 18. PREPARATION OF MEATS AND PRODUCTS.


Paragraph 3. No person shall, in an official establishment, fill, or
cause to be filled, in whole or in part, any container with any article
required by. these regulations to bear a label, except in compliance
with these regulations.
Paragraph 4. No person shall remove or cause to be removed
from an official establishment any meat or product bearing a label
unless such label be in compliance with these regulations.

REGULATION 18. REINSPECTION AND PREPARATION OF MEAT AND
PRODUCTS.
SECTION 1. Paragraph 1. All meat and products, whether fresh
or cured, even though previously inspected and passed, shall be rein-
spected by bureau employees as often as may be necessary, in .order
to ascertain whether the same are sound, healthful, wholesome, and
fit for human food at the time the same leave official establishments.
If upon such reinspection any article is found to have become un-
sound, unhealthful, unwholesome, or in any way unfit for human food,
the original mark, stamp, or label thereon shall be removed or defaced
and the article condemned.
Paragraph 2. Due care shall be taken to prevent meat and products
from falling on the floor or becoming in any way contaminated.
In event of their so falling or becoming contaminated, all, or such
portion thereof as can not be cleaned and rendered wholesome and fit
for food, shall be condemned.
SECTION 2. Upon all meat and products which are suspected on
reinspection of being unsound, unhealthful, unwholesome, or in any
way unfit for human food, or upon the containers thereof, there shall
be placed by a bureau employee, at the time of reinspection, a "U. S.
retained" tag. The employee who affixes the tag shall record the
tag number and the kind and amount of the article retained. Such
tag shall accompany such article to the retaining room or other
special place for final inspection. When the final inspection is made,
if the article is condemned, the original mark, stamp, or label thereon
shall be removed or defaced and the inspector shall stamp on or write
across the face of the retained tag the phrase "U. S. inspected and
condemned," and this tag shall accompany such article into the tank.
The inspector shall make a complete record of the transaction and
shall report his action to the inspector in charge. If, however, upon
final inspection the article is passed for food, the inspector shall remove
the retained tag, record the transaction, and report his action to the
inspector in charge.
SECTION 3. Paragraph 1. Except as provided in regulation 12, no
meat or product shall be brought into an official establishment unless
it has been previously inspected and passed by a bureau employee, nor


48





BEG. 18. PREPARATION OF MEAT AND PRODUCTS.


unless it can be identified by marks, seals, brands, or labels as having
been so inspected and passed, nor, except as provided in paragraph 2
of section 12 of regulation 27, if it lhas been processed elsewhere tlhan
in an official establishment. All meat and products brought into
an official establishment in compliance with these regulations shall
be identified and reinspected at the time of receipt, and be suIbject
to further reinspection in such manner and at such times as may be
deemed necessary. If upon such reinspection any article is foullnd to
be unsound, unhealthful, unwholesome, or otherwise unfit for human
food, the original mark, stamp, or label shall be removed or defaced
and the article condemned.
Paragraph 2. Except persons having unrevoked certificates of
exemption and farmers slaughtering animals on the farm, who comply
with the provisions of regulation 25 applicable to them, no person who
slaughters cattle, sheep, swine, or goats, or processes aniy meat or
product, in an establishment not having inspection in compliance with.
these regulations, shall transport or offer for transportation or cause
or permit to be transported or offered for transportation any meat or
product from such unofficial establishment in interstate or foreign
commerce, or bring the same into an official establishment: Provided,
however, That fresh meats and unmelted fresh fats which have been
inspected and passed and which bear the inspection legend may be
brought from any such unofficial establishment into official establish-
ments in the same State, Territory, or District when such meats or
fats are found upon reinspection to be sound, healthful, wholesome,
and fit for human food.
Paragraph 3. Except as prohibited by paragraph 2 of tlis section,
cod, kidney, and breast fat from inspected and passed beef carcasses
may be brought from unofficial establishments, markets, or shops
which handle no beef carcasses except those which have been inspected
and passed, into official establishments, provided such fats have beeli
handled at all times in a sanitary manner and arc found on reilispec-
tion, when received, to be sound, healthful, wholesome, and fit for
human food.
SECTIoN 4. Every official establishment shall designate, with the
approval of the inspector in charge, a dock or place at which returned
meat and products shall be received, and such meat and products
shall be received only at such docks or places and shall be. there
inspected by a bureau employee before entering the establishment.
SECTION 5. Paragraph 1. All processes used in curing, pickling,
rendering, canning, or otherwise preparing any meat or product in
official establishments shall be supervised by bureau employees. No
fixtures or appliances, such as tables, trucks, trays, tanks, vats,
machines, implements, cans, or containers of any kind, shall be used
496080-14-----4


49





50 BEG. 18. PREPARATION OF MEAT AND PRODUCTS.
unless they are of such materials and construction as -will not con-
taminate the meat and products and are clean and sanitary. All
steps in the processes of manufacture shall be conducted carefully
and with strict cleanliness in rooms or compartments separate from
those used for inedible products.
Paragraph 2. All substances and ingredients used in the manufac-
ture or preparation of any meat or product shall be clean, sound,
healthful, wholesome, and otherwise fit for human food.
Paragraph 3. Pumps, pipes, conductors, and fittings used to con-
duct milk, cream, or mixtures of milk or cream in the manufacture of
oleomargarin shall be of sanitary construction, with smooth inner
and outer surfaces of noncorrosive material or coated with. nickel,
tin, or other approved material, readily demountable for dead,
and shall be kept clean and sanitary.
SECTION 6. Paragraph 1. No meat or product shall contain any
substance which impairs its wholesomeness, nor contain, except as
permitted by paragraphs 2,3, and 8 of this section, any dye, preserva-
tive, or added chemical.
Paragraph 2. There may be added to meat and producate common
salt, sugar, wood smoke, cider vinegar, wine vinegar, malt vinegar,
sugar vinegar, glucose vinegar, spirit vinegar, pure spices, saltpeter,
and nitrate of soda. Benzoate of soda may be added to meat and
products only when declared on the label', as provided by paramgraph
9 of section 9 of regulation 17.
Paragraph 3. Only harmless coloring matters may be used, and
these only with the approval of and in such manner as may ie desig-
nated by the department. Dyes may be used in or upon the products
only in the manner and under the conditions following:
(a) The dyes may be mixed with prepared fats, such as lard and
lard compounds.
(b) The dyes may be used for coloring sausage casings or other
casings, by dipping or application, provided the character of the
'casing is such that the dye does not penetrate into the meat food
product contained in the casing. If cloth casings are used, they shall
be coated with uncolored paraffin before the application of the color.
(c) When artificial coloring matter is used, the product shall be
marked or labeled as required by paragraph 2 of section 3 of regula-
tion 16 and paragraph 10 of section 9 of regulation 17.
Paragraph 4. Sausage shall not contain cereal in excess of 2 per
cent.
Paragraph 5. Water or ice shall not be added to sausage except for
the purpose of facilitating grinding, chopping, and mixing, in which
case the added water or ice shall not exceed 3 per cent, except that
sausages of the class which are smoked or cooked, such as Frankfort
style, Vienna style, and Bologna style, may contain added water in






BEG. 18. PREPARATION OF MEAT AND PRODUCTS.


excess of 3 per cent, but not in excess Of an amount iecesSaly to
make the product palatable.
Paragraph 6. No "compound," lard substitute, lard, or lard com-
pound shall contain added water.
Paragraph 7. The use of substances necessary for the proper
preparation, clarification, or refining of meat and products may be
permitted, subject to the approval of the Secretary of Agriculture,
provided they do not impair the quality of the meat or product and
are eliminated during the further process of manufacture; as, for
example, the use of bicarbonate of soda and fuller's earth in the prep-
aration of fats and the use of sal soda or lime in the cleansing of
tripe.
Paragraph 8. When no substance is used in the preparation or
packing thereof which, either in kind or in proportion, conflicts with
the laws of the foreign country to which they are to be exported,
and the foreign purchaser so directs in writing, meat food products
for export to such foreign country may contain preservatives in
accordance with such direction. Such products shall be prepared
and packed in compartments of the establishment separate and apart
from the compartments in which any meat or product is prepared or
packed for domestic use or consumption, except as permitted by
paragraph 9 of this section, and shall be kept separate.
Paragraph 9. The packing of articles which are prepared, as pro-
vided for in paragraph 8 of this section, with any preservative not
permitted by paragraph 2 of this section may be done in the regular
packing room, provided no other meat or product be allowed in tlihe
packing room during the time of such packing. After the packing
is completed, the packing room shall be thoroughly cleansed of the
preservative before the packing of other articles therein is resumed.
A separate room or compartment constructed of tight partitions or
walls shall be set apart for storing the preservatives, trays, and other
appliances used in connection with the packing. This room or com-
partment shall be held under a lock furnished by the department,
the key of which shall not leave the custody of a bureau employee.
Paragraph 10. The packing of all articles under paragraphs S
and 9 of this section shall be conducted under the personal sup'er-
vision of a bureau employee.
Paragraph 11. No article prepared (or packed for export tinder
paragraph 8 or 9 of this section shall be sold or offered for sale for
domestic use or consumption, unless and until destroyed for food
purposes under the personal supervision of a bureau employee.
Paragraph 12. The contents of the container of any article pre-
pared or packed for export under paragraph 8 or 9 of this section
shall not be removed, in whole or in part, prior to exportation, except
under the supervision of a bureau employee. If such contents be


51





REG. 18. PREPARATION OF MEAT AND PRODUCTS;


removed prior to exportation; then the article shall be either repacked,
in accordance with the provisions of paragraph 8 or 9 and- para-
graph 10 of this section, or destroyed for food purposes under the
personal supervision of a bureau employee.
SECTION 7. Paragraph 1. Any canned meat or product which re-
quires sterilization to preserve it shall be sterilized on the same day
that the cans are filled. Defective or leaky cans discovered after the
process of sterilization has been completed shall not be repaired or
repacked unless (a) the repairing or repacking be completed within
six hours after the process of sterilization has been complet6d, or
(b) if their defective or leaky condition be discovered during an
afternoon run, they be held in coolers of a temperature not exceeding
34 F. until the following day, when they may be repaired or re-
packed. Sterilization will be deemed completed within the meaning
of this paragraph when the cans have sufficiently cooled for inspection
and handling. The contents of all defective or leaky cans not re-
paired or repacked in compliance with this paragraph shall be con-
demned.
Paragraph 2. Sausage prepared or packed in oil shall be heated
to a temperature of at least 160 F. and this temperature maintained
within the can for not less than 30 minutes. Cans should show
good vacuum.
Paragraph 3. Meat and products cooked in official establishments
shall be cooked only in such manner as may be approved by the
chief of bureau.
Paragraph 4. Inasmuch as it can not certainly be determined, by
any present known method of inspection, whether the muscle tissue
of pork contains trichinae, and inasmuch as live trichine are dangerous
to health, no article, of a kind prepared customarily to be eaten
without cooking, shall contain any muscle tissue of pork unless the
pork has been subjected to a temperature sufficient to destroy all
live trichinae, or unless it be subjected to some other treatment, if
any b3 discovered, hereafter approved by the chief of bureau, suf-
ficient to destroy all live trichina.
SECTION 8. Unless labeled at once, canned meat and products
shall be marked so as to maintain their identity until the final label
is attached.
SECTION 9. Paragraph 1. The only animal casings that may be
used as containers of any meat or product are those from cattle,
sheep, swine, or goats.
Paragraph 2. Casings for meat and products shall be carefully
inspected by bureau employees. Only those which have been care-
fully washed and thoroughly flushed with clean water, are suitable
for containers, are clean, and are passed on such inspection, shall
be used.


52






BEG. 18. PREPARATION OF MEAT AND PRODUCTS.


*
Paragraph 3. Portions of casings which show iinfcstfation with
oEsophagostomum or other nodule-produ icing parasite, -11(d weasalnds
infested with the larve of Hypodcrrma hicaturm, shall lb rejected,
except that, when the infestation is sliglit and the nodules and l-,'va
are removed, the casing or weasand may be passed.
Paragraph 4. Intestines shliall not be used as ingredients of meat
food products.
Paragraph 5. The fermenting and sliming of hog and sheep cj-1i1gs
shall be done only in compartments separate from those in \which
either edible or inedible products are handled.
SECTION 10. Paragraph 1. Heads for use in the preparation of
inmeat food products shall be split and the bodies of the teeth, the
turbinated and ethmonid bones, ear tubes, and horn butts removed
and the heads then thoroughly cleaned.
Paragraph 2. Kidneys for use in the preparation of meat food pro-
ducts shall first be freely sectioned and then thoroughly soaked and
washed. All detached kidneys, including beef kidneys detached
with kidney fat, shall be inspected before being used in or shipped
from the establishment.
Paragraph 3. Cattle paunches and hog stomachs for use in the
preparation of meat food products shall be thoroughly cleaned on
all surfaces and parts immediately after being emptied of their
contents.
Paragraph 4. Tonsils shall be removed and shall not be used as
ingredients of meat food products.
SECTION 11. No blood which comes in contact with the surface of
the body of an animal or is otherwise contaminated shall be collected
for food purposes. Only blood from animals the carcasses of which
are inspected and passed may 1)be used for meat food products. The
defibrination of blood intended for food purposes shall not be per-
formed with the hands.
SECTION 12. Lard which is to be labeled "pure lard" shall be pre-
pared in equipment used exclusively for that product. Pipes u,'ed
to convey leaf lard and pipes used to convey other kinds of lard -liall
be so arranged that the identity of each product shall be maintained
until the product is properly labeled.
SECTION 13. Samples of meat and products, water, dyes. chemicals,
preservatives, spices, or other articles in any- official or exempted
establishment shall be taken, without cost to the departmente. for
examination, as often as may be deemed necessary by tlhe bureau.
SECTION 14. No dye, chemical, preservative, or other substance,. tlhe
use of which is prohibited by these regulations, shall be brought into
or kept in an official establishment.


53





RBEG. 19. MARKET INSPECTION.


SECTION 15. No mixture which does not contain a considerable and
definite proportion of inspected and passed meat or products shall
bear the inspection legend or any abbreviation or representation
thereof. If any mixture of which meat or product is an ingredient
contains only inspected and passed meat or product, and such
ingredient is not a considerable and definite proportion thereof, and
any reference is made to inspection on the label or container thereof,
such reference shall be in the following form: "The meat contained
herein has been inspected and passed at an establishment where
Federal inspection is maintained." Any mixture which does not
contain a definite or considerable proportion of any meat or product
may be transported in interstate or foreign commerce without being
inspected or labeled under these regulations, but subject to the
provisions and requirements of the food and drugs act and the
regulations made thereunder: Provided, That where such mixture is
prepared in a part of an official establishment, the sanitation of that
part of the establishment shall be supervised by bureau employees
and the meat or product used as an ingredient therein shall be
inspected before it enters the mixture.
REGULATION 19. MARKET INSPECTION.
SECTION 1. Paragraph 1. Market inspection may be established to
provide for the interstate transportation or export, from public
markets and other places, of portions of inspected and passed meat
and products which, when cut or otherwise removed from a marked
carcass, part, or container, do not show the inspection legend. Each
city in which market inspection is established shall be assigned an
official number by the chief of bureau, and all articles transported
under such inspection shall bear the inspection legend and the official
number of the city.
Paragraph 2. Persons granted inspection under paragraph 1 of
this section shall conform to the requirements of the department
governing sanitation, the use of dyes, chemicals, and preservatives,
and such other matters as may be specified from time to time by the
chief of bureau as applicable thereto.
SECTION 2. Unmarked portions cut from a marked carcass or part
or removed from a marked container, under market inspection, for
interstate transportation or for export, shall be inspected by a
bureau 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 can not be
done, the container thereof shall be marked, for interstate transpor-
tation, as required by regulation 16, or, for export, as required by
regulation 24.


54






BEGS. 20, 21, 22. REPORTS; APPEALS; COOPERATION.


REGULATION 20. REPORTS.
SECTION 1. Reports of the work of inspection carried on in every
official establishment shall be forwarded to the department by the
inspector in charge, onil such blank forms and in such manner as
may be specified by the. chief of bureau.
SECTION 2. Bureau employees shall make daily reports of the
amounts of articles handled or prepared in the subdivisions of the
establishments to which they are assigned, and of such other things
as the chief of bureau may require.
SECTION 3. Each official establishment shall furnish to bureau
employees accurate information as to all matters needed by them for
making their reports pursuant to section 2 of this regulation.
SECTION 4. Reports on sanitation shall be made by the bureau
employees assigned to the various subdivisions of official establish-
ments to the inspector in charge, and by the inspector in charge to
the chief of bureau.
REGULATION 21. APPEALS.

SECTION 1. When the action of an inspector in condemning any
meat or product is questioned, appeal may be made to the inspector
in charge, and from his decision appeal may be made to the chief of
bureau, or to the Secretary of Agriculture, whose decision shall be
final.

REGULATION 22. COOPERATION WITH LOCAL AUTHORITIES.
SECTION 1. Inspectors in charge shall cooperate, whenever practi-
cable to do so in, compliance with these regulations, with State,
municipal, and other local officials in matters pertaining to meat
inspection.
SECTION 2. Inspectors in charge shall confer with such officials at
their stations and inform them of the Federal meat inspection service,
what the bureau is accomplishing in that particular locality, and in
turn ascertain what is being done by the local officials. Such con-
ferences shall be had from time to time as may be practicable and
mutually agreeable, with a view to Federal and(l local officials each
being helpful to the other in handling problems where assistance is
required for the good of the service, and particularly for tlhe pturp)o.e
of preventing the use of unfit meat and products for food.
SECTION 3. If it be proposed to adopt a definite cooperative
arrangement, the details thereof shall be submitted to and approved
by the chief of bureau before it is put into effect.


55






56 REGS. 23 24. BRIBERY, ETC.; EXPORT STAMPS AND CERTIFICATES.
REGULATION 23. BRIBERY, COUNTERFEITING, ETC.
SECTION 1. It is a felony, punishable by fine and imprisonment, for
any person, firm, or corporation to give, pay, or offer, directly or
indirectly, to any bureau employee authorized to perform any duty
prescribed by the meat inspection act or these regulations, any money
or other thing of value with intent to influence such employee in the
discharge of his duty. It is also a felony, punishable by fine and
imprisonment, for any bureau employee engaged in the performance
of any duty prescribed by the meat inspection act or these regulations
to receive or accept from any person, firm, or corporation engaged in
interstate or foreign commerce any gift, money, or other thing of
value given with any purpose or intent whatsoever.
SECTION 2. It is a misdemeanor, punishable by fine and imprison-
ment, for any person, firm, or corporation, or officer, agent, or employee
thereof, to forge, counterfeit, simulate, or falsely represent, or without
proper authority to use, fail to use, or detach, or knowingly or wrong-
fully to alter, deface, or destroy, or to fail to deface or destroy, any
of the marks, stamps, tags, labels, or other identification devices pro-
vided for in the meat inspection act or in and as directed by these
regulations, on any carcass, part of carcass, or the food product or
containers thereof, subject to the provisions of the meat inspection
act, or any certificate in relation thereto authorized or required in
the meat inspection act or as directed in these regulations.
SECTION 3. Any meat or product which bears, or the container of
which bears, the inspection legend or any other mark prescribed by
the meat inspection act, the imported meat act, or these regulations,
shall be subject to inspection at any time or place.
SECTION 4. Bureau employees shall report, in such form and manner
as the chief of bureau shall prescribe, any meat or product which
bears, or the container of which bears, the inspection legend or any
other mark prescribed by the meat inspection act, the imported meat
act, or these regulations, discovered by them outside of official
establishments and which is unsound, unhealthful, unwholesome, or
in any way unfit for human food, so that criminal proceedings, pro-
ceedings for the seizure of any such article under the food and drugs
act, or other proceedings may be instituted, as the facts may warrant.

REGULATION 24. EXPORT STAMPS AND CERTIFICATES.1
SECTION 1. Paragraph 1. A numbered meat inspection stamp shall
be affixed to each outside container (except cloth wrappings) of any
inspected and passed meat or product for export.
' Attention is directed to the requirements of regulation 25 governing transportation, and to the require-
ment of paragraph 11 of section 6 of regulation 18 that articles prepared under said section a for export be
destroyed for food purposes before being sold or offered for sale for domestic use or consumption.





REG. 24. EXPORT STAMPS AND CERTIFICATES.


Paragraph 2. Such stamps.-; shall be securely affixed either (a) in a
grooved space made by removing a portion of the wood of sufficient
size to admit the stamp, or (b) on either end of the package, provided
that the sides thereof arc made to project at lea-;t one-eighth of an
inch to afford the necessary protection from abrasion.
Paragraph 3. Tlhe cloth wrapping used as an outside container of
any inspected and passed meat or product for export shall bear the
inspection legend and the establishment number applied by an ink
brand.
SECTION 2. Paragraph 1. Upon application of the exporter, the
inspector in charge is authorized to issue certificates for shipments of
inspected and pase'ed meat and products to any foreign country.
Certificates should be issued at the time the articles leave the estab-
lishment; if not issued at that time, they may be issued later only
after identification and reinspection of the articles.
Paragraph 2. Export certificates shall be issued in serial numbers
and in triplicate form. Each certificate shall show the names of the
exporter and the consignee, the destination, the numbers of the
stamps, if any, attached to the articles to be exported, the shipping
marks, the kind of product, and the weight.
Paragraph 3. Only one certificate shall be issued for each consign-
ment, unless otherwise directed by the chief of bureau.
Paragraph 4. The original certificate shall be delivered to the
shipper and shall be used only for the purpose of effecting the trans-
portation and delivery of the consignment.
Paragraph 5. The duplicate of the certificate shall be delivered to
the shipper. It shall be used only as the certificate required by the
meat inspection act to be delivered to the chief officer of the vessel
on which the export shipment is made and without which no (clear-
ance shall be given to any vessel having aboard any meat or product.
Such chief officer shall file such duplicate with the customs officer at
the time of filing the master's manifest or the supplemental manifest.
Paragraph 6. The triplicate of the certificate shall be retained by
the inspector in charge issuing the same and forwarded to the depart-
ment for filing.
Paragraph 7. Under no circumstances shall the original or the trip)li-
cate of such certificate be used for the purpose for which it is I'Cpre-
scribed by paragraph 5 of this section that the duplicate shall be used.
SECTION 3. Paragraph 1. No person operating any steam cr sailing
vessel shall receive for transportation or transport from the Unite(d
States to Great Britain or Ireland, or any of the countries (,f con-
tinental Europe, or to Argentina, Peru, Mexico, o)r the French Antilles,
any meat or product, except ship stores, unless and until a certificate
of inspection or exemption from inspection covering the same has been


57





REG. 24. EXPORT STAMPS AND CERTIFICATES.


issued and delivered as provided in this regulation. The requirement
of export certificates is waived for meat and products exported to
countries other than those named in this paragraph, and to allcountries
in cases of meat and products covered by exemption export certificates
issued pursuant to paragraph 2 of this section.
Paragraph 2. Upon application to the chief of bureau, exemption
export certificates, showing exemption from inspection, shall be issued
by the department, for each consignment for export, covering Articles
permitted by sections 7 and 8 of regulation 25 to'be transported in
interstate or foreign commerce without inspection.
SECTION 4. Numbered inedible-product stamps and certificates of
a distinctive color may be issued, upon request of the shipper, for
export shipments of casings, bladders, hoofs, horns, and similar
inedible animal products.
SECTION 5. No tallow, stearin, oleo oil, or the rendered fat derived
from cattle, sheep, swine, or goats that has not been inspected, passed,
and marked in compliance with these regulations shall be exported,
unless the shipper files with the collector of customs at the port from
which the export shipment is made an affidavit by the exporter that
such article is inedible.
SECTION 6. Paragraph 1. Numbered stamps and certificates of a
distinctive color, to be known as preservative stamps and certificates,
shall be issued to identify all articles prepared or packed with preserv-
atives for export. The stamps shall be securely affixed to containers
of the articles before they leave the establishment, in the manner pre-
scribed by paragraph 2 of section 1 of this regulation. Unless, upon
special application to him, the chief of bureau shall otherwise direct,
the certificates shall be issued before the articles leave the establish-
ment, and shall be issued and used in the same way and shall serve
the same purposes, respectively, as the certificates issued pursuant to
section 2 of this regulation.
Paragraph 2. Prior to export no preservative stamp required by
this section shall be detached from the container except under the
personal supervision of a bureau employee. If the preservative stamp
be detached, then the article in the container shall be either repacked,
in accordance with the provisions of paragraph 8 or 9 and paragraph
10 of section 6 of regulation 18, or destroyed for food purposes under
the supervision of a bureau employee.


58






BEG. 25. TRANSPORTATION.


REGULATION 25. TRANSPORTATION.'

SECTION 1. No carrier or other person shall transport' or receive for
transportation from one State o()r Territory o)r the D)istrict of Columbia
to 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, any article derived wholly or in part from cattle, sheep,
swine, or goats unless and until a certificate is made and furnished to
him in one of the forms prescribed therefore in this regulation: Pro-
vided, however, That any such article offered for importation into the
United States may be transported and received for transportation
from one State or Territory or the District of Columbia into another
State or Territory or the District of Columbia, without such a certifi-
cate, if such meat or product is conveyed, prior to inspection, in cars,
wagons, vehicles, or packages, sealed with special import meat seals
of the Department of Agriculture or with customs or consular seals
as provided in paragraph 8 of section 7 of regulation 27.
SECTION 2. Paragraph 1. For the purposes of these regulations the
United States parcel post shall be deemed a carrier, and the provi-
sions of these regulations relating to transportation by carriers shall
apply, so far as they may be applicable, to transportation by parcel
post.
Paragraph. 2. For the purposes of these regulations every ferry and
ferry line shall be deemed a carrier, an(d the provisions of these regu-
lations relating to transportation by carriers shall apply to transpor-
tation by ferry or ferry line of any meat or product loaded on a truck,
wagon, cart, or other vehicle, or otherwise prepared for transportation.
SECTION 3. When any shipment of any meat or 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.
SECTION 4. Paragraph 1. Jobbers, wholesalers, and others who do
no slaughtering or processing and who receive meat and products
which have not been processed other than under inspection in com-
pliance with these regulations may break bulk, repack, and ship the
same in interstate commerce under section 5 of tflis regulation, pro-
vided that each article so shipped bears the inspection legend and is
1 The transportation of any meat or product from one point in a State or Territory to iniuther point in the
same State or Territory, when in the course of shipment thr article 6 lkeit I hroth aiiother Slate or Ter-
ritory, is interstate commerce.
In connection with the wording of the inspection legend as required in ccrltifi-:lte. tiun'lI'r this r'gilhi-
tion, attention is further directed to sections 2 and 3 of regulation 1.
Attention is directed to the facts that the meat inspection act prohibitls the transportation of any meat
or product which does not comply with the law and these regulators, and maiLes a violation either of the
act or of these regulations a criminal offense punishable by a fine of S10,0( and imprisonment for tv. o years.
Attention is also directed to the additional requirements of regulation 24 governing export stamps and
certificates, and to section 10 of regulation 16.


59






60 REG. 25. TRANSPORTATION.

sound, healthful, wholesome, and fit for human food at the time of
such shipment.
Paragraph 2. Jobbers, wholesalers, and others who do no slaughter-
ing or processing and who receive meat and products which have not
been processed other than under inspection in compliance with these
regulations may ship such articles in interstate commerce under sec-
tion 5 of this regulation in the original containers in which the same
were received by them, provided that such containers bear the inspec-
tion legend and the articles are sound, healthful, wholesome, and fit
for human food at the time of such shipment.
Paragraph 3. The provisions of paragraphs 1 and 2 of this section
apply to branch houses of official establishments when, and only when,
no slaughtering or processing of any character is done in such branch
houses.
Paragraph 4. Nothing contained in this section shall be construed
as limiting the authority of bureau employees under other regulations
to make inspections and reinspections of articles bearing marks of
inspection.
SECTION 5. When any meat or product which has been inspected
and passed and bears the inspection legend is offered to any carrier
for transportation from one State or Territory or 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, the carrier shall require, and the
shipper shall make and deliver to the carrier, a certificate in the
following form, except as provided in section 6 of this regulation:
Date ..........................., 191.
Name of carrier.................................................................
Shipper ......................... ....................................................
Point of shipment................................................................
Consignee .....................................................................
Destination......................................................................
I hereby certify that the following described meat or meat food products, which
are offered for shipment in interstate or foreign commerce, have been inspected and
passed according to the act of Congress of June 30, 1906, are so marked, and at this
date are sound, healthful, wholesome, and fit for human food.
Kind of product. Amount and weight.



(Signature of shipper.)
...............................X.........& ...........
(Address of shipper.)
The signature of the shipper or of his agent shall be written in full.
This certificate may be stamped upon or incorporated in any form
which is ordinarily used in the transportation of meat and products.

t .1






REG. 25. TRANSPORTATION. 61

Certificates of this form or copies thereof need not )be forwarded to
the department at Washington.
SECTION 6. Paragraph 1. Any meat or product which lhas been
inspected and passed may be transported from one official establish-
ment to any other official establishment without each article being
marked with the inspection legend, provided that tlhe same is
placed in a railroad car which is sealed by a bureau employee with
the official seal of the department bearing the inspection legend.
Unless 25 per cent or more of the contents of each car consist of
meat and products not marked with the inspection legend, transpor-
tation will not be permitted under this paragraph.
Paragraph 2. When articles are offered for transportation under
paragraph 1 of this section the carrier shall require, and the shipper
shall make and deliver to the carrier, a certificate in duplicate in the
following form :2
D ate .............................. 191
N am e of carrier .................................................................
Establishment number of consignor ..............................................
Point of shipment ........................... .....................................
Establishment number of consignee ..............................................
D destination ..................... .................................................
Car number and initials ........................................................
I hereby certify that the following described meat or meat. food products have been
inspected and passed according to the act of Congress of June 30, 1906. They are
not marked "U. S. inspected and passed," but have been placed in the above car
under the supervision of an employee of the Bureau of Animal Industry and the c'r
has been sealed by him with Government seals Nos. .......... and ..........
Kind of product. Amount and weight.

.. . .. .. .. .. .. .. .. .. .. .... ............. ..........g; ,::;...........

........................................
(Signature of shipper. i
(Address of shipper.)

The signature of the shipper or of his agent shall be written iin
full. This certificate shall be separate aid apart from any wayl)ill,
bill of lading, or other form ordinarily used in the transportation
of meat. The duplicate certificate shall be forwarded ilnme(liately
by the initial carrier to the Chief of the Bureau of Animal Industry,
Washington, D. C.
For the purpose of the certificate under this paragraph all articles
in cars permitted by paragraph 1 of this section to be sealed shall be
deemed to be "not marked."

I Attention is directed to the law which provi-ides a pcn;ity of fine andI imprisonment for hr.tking n sail
on such cars without authority.
2 For convenience in filing it is requested that these certificates be made on paper ,54 hv S inches in SIT7.






BEG. 25. TRANSPORTATION.


Paragraph 3. When shipments are made under paragraph 1 of this
section the inspector in charge at the point of origin shall immediately
notify the chief of bureau and the inspector in charge at the point
of destination.
Paragraph 4. Inspected and passed articles may be transported
from one official establishment to any other official establishment,
without each article being marked with the inspection legend, in a
wagon securely sealed by a bureau employee with the official seal
of the department bearing the inspection legend. Only wagons
properly equipped for the purpose may be sealed under this paragraph.
Paragraph 5. Except as provided in paragraph 2 of section 14 of
this regulation, seals affixed under this section shall be broken by
bureau employees, and no person other than a bureau employee
shall detach, break, change, or tamper with any such seal in any
way whatever.
SECTION 7. When anymeat or product which has not been inspected
and passed under these regulations is offered for transportation
from one State or Territory or 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, by any retail butcher or retail dealer supplying a customer,
who holds a certificate of exemption issued in compliance with these
regulations, the carrier shall require, and such retail butcher or
retail dealer shall make and deliver to the carrier, a certificate in
duplicate in the following form:
Date................. ............, 191
Nam e of carrier ..................................... ..............................
Shipper ....................................................................
Point of shipment................................................................
Consignee ............................................................................
D estination.....................................................................
Number of exemption certificate.................................................
I hereby certify that I am a retail butcher or a retail dealer in meat or meat food
products; that the following described meat or meat food products are offered for
shipment in interstate or foreign commerce to a customer, as exempted from inspec-
tion according to the act of Congress of June 30, 1906, under certificate issued to me
by the United States Department of Agriculture, and that at this date they are sound,
healthful, wholesome, and fit for human food, and contain no preservative or coloring
matter or other substance prohibited by the regulations of the Secretary of Agriculture
governing meat inspection.
Kind of product. Amount and weight.
..i... m i. IIii... . . ..... .im . ... ..i.. .. .. .. .. .. .. . . .. .. .. .. .
..........................................

.. m . .. ... .. .. . . . i . -. .. .* * * .** .- .
(Signature of shipper.)
.- -.-- - - .............. ...........
For conve(Addreience in sailing it Is requested that these certiicats be made on pashipper 5.) by 8 inch In size.
SFor convenience in filing it Ii requested that these certificates be made on paper 54 by 8 inches In size.


62






REG. 25. TRANSPORTATION. 63

The signature of the shipper or of his agent shall be written in full,
and each certificate shall show the exemption number of tlhe shipper.
This certificate 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 carrier to the Chief of thie Bureau of Animal Industry, Wash-
ington, D. C.
SECTION 8. When cattle, sheep, swine, or goats have been
slaughtered by a farmer on the farm, and any meat. or product
derived therefrom is offered to a carrier for transportation from one
State or Territory or 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, the
carrier may so transport such meat or product which is identified
as derived from any of such animals slaughtered by a farmer on the
farm. The carrier shall require, antd the shipper shall make and
deliver to the carrier, a certificate in duplicate in the following form 1
D ate.............................. 191 .
N am e of carrier .................................................................
Shipper .........................................................................
P oint of shipm ent ................................................................
Consignee ........................................................................
D destination ............... ......................................................
I hereby certify that the following described uninspected meat or meat food products
are from animals slaughtered by a farmer on the farm, and are offered for transportaj-
tion in interstate or foreign commerce as exempted from inspection according to the
act of Congress of June 30, 1906, and that at this date they are sound, healthful, whole-
seme, and fit for human food, and contain no preservative or coloring matter or other
substance prohibited by the regulations oi the Secretary of Agriculture governing
meat inspection.
Kind of product. Amount an-l weightL.



S. . ... .. . ........ .. ... .... .. .........
(Signature or shipper.)
. . . . . . . . . . . . . . ... . . . . ..
(Address of shipper .)
The signature of the shipper or of his agent. shall be writ tenll in full.
This certificate shall be separate and apart from any waylbill, 1ill
of lading, or other form ordinarily used in the transportation of meat.
The duplicate certificate shall be forwarded immediately by the
initial carrier to the Chief of the Bureau of Animal Industry, Wash-
ington, D. C.
SECTION 9. All wavbills,. transfer bills, running slips, or conductor's
cards accompanying an interstate or foreign shipment of any meat
I For convenience in filing it is requested that these certificates he made on p.iper 5k by N inches in size.






BEG. 25. TRANSPORTATION.


or product shall have embodied therein, stamped thereon, or attached
thereto a signed statement which shall be evidence to connecting
carriers that the proper shipper's certificate, as required by sections
5, 6, 7, and 8 of this regulation, is on file with the initial carrier; and
no connecting carrier shall receive for transportation or transport
any interstate or foreign shipment of any meat or product unless the
waybill, transfer bill, running slip, or conductor's card accompanying
the same includes the aforesaid signed statement in one of the follow-
ing forms:
When shipment is made under section 5 or 6:
(Name of transportation company.)
United States inspected and passed, as evidenced )y shipper's certificate on file
with initial carrier.
(Signed) --------------------------............................., Agent.
Whe- shipment is made under section 7 or 8:
(Name of transportation company.)
Exempted from inspection, as evidenced by shipper's certificate on file with initial
earriCer.
(Signed) ................................ Agent.
Signatures of agents to statements required under this section
shall be written in full.
SECTION 10. Wh-en it is claimed that any meat or product, which
has theretofore been inspected and passed and marked with the
inspection legend, has become unsound, unhealthful, unwholesome,
or in any way unfit for human food after it has been transported
for sale away from an official establishment, then, in order to ascer-
tain whether it is unsound, unhealthful, unwholesome, or in any way
unfit for human food, the same may be transported from one State
or Territory or the District of Columbia to any official establishment
in the same or another State or Territory or the District of Columbia
if a written permit in duplicate for such shipment is first obtained
from the inspector in charge of the establishment to which the ship-
ment is destined. In case of every such shipment both the original
and the duplicate of the permit shall be surrendered to the carrier,
and the carrier shall require, and the shipper shall make and deliver
to the carrier, a certificate in duplicate in the following form:1
Date ........... ------------------------..... 191 .
Name of carrier. .................................. ...............................
Consignor .....................................................................
Point of shipmne t ........................................ ......................
Consignee .......... ............................................. ..............
Destination .... .................... .................................................
Number of permit................................................................
SFor convenience in filing it is requested that these certificates be made on paper 51 by 8 inches in sizm


64






REG. 25. TRANSPORTATION. 65

I hereby certify that the followin- d.sc'rib',l nii al w-r iiwat. food products havo been
inspected and passed according to the act of Couigres. of June 30, 1906, and are so
marked. It is alleged that the said meat or meat food pridctif are unsound, udmhealth-
ful, unwholesome, and unfit for human food.
Kind of product. Amount nud weight.



(Signaturo of shipper.)
(Biisinos or occupant ion of shipper.)
(Address 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 meat or product. This certificate shall be separate and
apart from any waybill, bill of lading, or other form ordinarily used
in the transportation of meat. One of these certificates and the dupli-
cate copy of the inspector's permit shall be retained by the carrier;
the other copy of the certificate and the original inspector's permit
shall be forwarded immediately to the Chief of the Bureau of Animal
Industry, Washington, D. C.
As evidence to connecting carriers that the proper shipper's
certificate as required by this paragraph is on file with the initial
carrier, the waybills, transfer bills, running slips, or conductor's
cards accompanying such shipments shall have embodied therein,
stamped thereon, or attached thereto a signed statement in the fol-
lowing form:
(Name of transportation company.)
Meat or meat food product alleged to be unsound, iunwholesome, or otherwise unitiL
for food, as evidenced by shipper's certificate on file with initial carrier.
(Signed).................................. gent.
The signature of the agent shall be written in full.
Upon the arrival of the shipment at the establishment, a careful
inspection shall be made of the meat or product by a bureau inspo(ec-
tor, and if it is found that the article is sound, healthful, whole-
some, and fit for human food, the same may be received into the
establishment; but if the article is found to be unsoundl, uiihealthtful,
unwholesome, or in any way unfit for human food, the same shall
at once be stamped "U. S. iiinpected and( condemned" and disposed
of in accordance with these regulations.
No meat or product which is unsound, unhioalthful, unwholesome,
or in any way unfit for human food shall be transported from an
official establishment under this section, but it shall be disposed
of at the establishment in accordance with these regulations.
49608-14--5




1

66 BEG. 25. TRANSPORTATION.

SECTION 11. Any uninspected meat or product, or any inspected
and passed meat or product, which is known to have become unsound,
unhealthful, unwholesome, or in any way unfit for human food, may
be transported from one State or Territory or 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, for industrial use, provided it is first denatured or
otherwise destroyed for food purposes. The shipper shall not offer
nor the carrier accept for interstate or foreign transportation any
such article until it has been denatured or otherwise destroyed for
food purposes. The carrier shall require, and the shipper shall make
and deliver to the carrier, a certificate in duplicate in the following
form: 1
Date .................... ,191
Name of carrier ...................................................................
Consignor ............................... ... ..................... ..............
Point of shipment.................................................................
Consignee .................... .................... ........ ......................
Destination.............. ............ ........ ........................
I hereby certify that the following described inedible meat or meat food products
have been denatured or otherwise rendered unavailable for food purposes.
Kind of product. Amount and weight.
..........................................................................
..........................................................................
..........................................................................
..................................
(Signature of shipper.)
.........
(Business or occupation of shipper.)
.............. .i............
(Address of shipper.3).....
The signature of the shipper or of his agent shall be written in full.
This certificate 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 carrier to the Chief of the Bureau of Animal Industry, Wash-
ington, D. C.
As evidence to connecting carriers that the proper shipper's cer-
tificate is on file with the initial carrier, the waybills, transfer bills,
running slips, or conductor's cards accompanying such shipments
shall have embodied therein, stamped thereon, or attached thereto a
signed statement in the following form:
(Name of transportation company).
Unsound, unwholesome, or otherwise unfit for food, and denatured or otherwise
rendered unavailable for food purposes, as evidenced by shipper's certificate on file
with initial carrier.
(Signed).............................. Agent.

The signature of the agent shall be written in full.
I For convenience in filing it is requested that these certificates be made on paper 5j by 8 inches tn size,






BEG. 25. TRANSPORTATION. 67

SECTION 12. When inedible grease ()or tallow or other inedible article
derived wholly or in part from cattle, sheepl), s-wine, or goats, suitable
only for industrial use, is of such a nature or for such an industrial
use that it is impracticable to denature the same, such product may be
transported from one State or Territory or the District of Columbia
to or through another State or Territory or tlie District of Columbia,
or to any place under the juris(lictionl of the United States, or to a
foreign country, Nwithoutt (lenaturing, if both ends of the containers
are painted white and conspicuously stenciled or burned with the true
name-of the product and the word "inedible" in letters not less than
two inches high, and the other provisions of this section are complied
with. The carrier shall require, and the shipper shall make and
deliver to the carrier, a certificate in duplicate in the following forin:
D ate.................... 19]
INEDIBLE FAT.
N am e of carrier .................................................................
C onsignor ......................................................................
Point of shipm ent ......................................................... .......
Consignee ......................................................................
D destination ......................................................................
I hereby certify that the following described fat is not capable of being used as food
by man, is suitable only foi industrial purposes, is not for food purposes, and is of such
a character or for such a use that denaturing is impracticable. I further certify that
there is now on file with the Secretary of Agriculture a declaration by the establish-
ment in which said fat was prepared, or from which it is offered for shipment, in com-
pliance with section 6 of regulation 4 of the regulations of the Secretary of Agriculture
governing meat inspection.
Kind of product. Amount and weight.
S. o. ..........- ............ =.... ... .. .. . .. .. . .. .. .

.. .. ... . ............. ... ...........
(Signature of shipper.)
..... .. .... ................ .. ...........
(Business or occupal Ion of shipper.)
(A.ddress of shipper.)
The signature of the shipper or of his agent shall be written in full.
This certificate shall be separate and apart from any wvaylbill, bill
of lading, or other form ordinarily used in the transportation of meat.
The duplicate certificate shall be forwarded immediately by the
initial carrier to the Chief of the Bureau of Animal Industry, Wash-
ington, D. C.
As evidence to connecting carriers, that the proper shipper's cer-
tificate is on file with the initial carrier, the waybills, transfer bills,
running slips, or conductor's cards accompanying such shipments
I For convenience in filing it is requested that these certificates be mtlde on paper 5j by 8 Inches in size.





BEG. 25. TRANSPORTATION.


shall have embodied therein, stamped thereon, or attached thereto
a signed statement in the following form:
(Name of transportation company.)
Inedible and suitable only for industrial purposes, as evidenced by shipper's cer-
tificate on file with initial carrier.
(Signed).................... .......g... A e .
The signature of the agent shall be written in full.
SECTION 13. All original certificates delivered to a carrier in accord-
ance with this regulation shall be filed separate and apart from all
its other papers and records and retained by it for one year, in order
that they may be readily checked in such manner as the Secretary
of Agriculture may from time to time prescribe.
SECTION 14. Paragraph 1. Shipments of inspected and passed
meat and products that bear the inspection legend may be diverted
from the original destination without a reinspection of the articles,
or in case of wreck or other extraordinary emergency the carrier may
divert such shipments from the original destination without a rein-
spection of the articles, provided the waybills, transfer bills, run-
ning slips, or conductor's cards accompanying the shipments are
marked, stamped, or have attached thereto signed statements in
accordance with section 9 of this regulation.
Paragraph 2. In case of wreck or other extraordinary emergency,
the department seals on a car containing any inspected and passed
meat or product may be broken by the carrier, and, if necessary, the
articles may be reloaded into another car, or the shipment may be
diverted from the original destination, without another shipper's
certificate; but in all such cases the carrier shall immediately report
the facts by telegraph to the Chief of the Bureau of Animal Industry,
Washington, D. C. Such report shall include the following informa-
tion:
(a) Nature of the emergency.
(b) Place where seals were broken.
(c) Original points of shipment and destination.
(d) Number and initials of the original car.
(e) Number and initials of the car into which the articles are
reloaded.
(J) New destination of the shipment.
(g) Kind and amount of articles.
SECTION 15. The provisions of this regulation do not apply to speci-
mens of meat and products sent to or by the Department of Agri-
culture or branches thereof in Washington, D. C., or elsewhere, for
laboratory examination, exhibition purposes, or other official use.


68






BEGS. 26, 27. FOOD AND DRUGS ACT; IMPORTS.


REGULATION 26. FOOD AND DRUGS ACT.
SECTION 1. Inspected and( passed meat andl j)'oducts, like unin-
spected meat and products, shall comply with tlim provisions of the
food and drugs act in every respect. Failure to comply renders
all such articles sold or offered for sale in the District of Columbia or
any Territory or other place under the jurisdiction of the Uinited
States, or shipped or delivered for shipment from lone State (or Terri-
tory or the District of Columbia to another State or Terriitory or the
District of Columbia, or to any foreign country, liable to seizure for
condemnation, and renders manufacturers, vendors, and shippers iI
appropriate cases amenable to prosecution under the food and drugs
act.
REGULATION 27. IMPORTED MEAT AND PRODUCTS.'
SECTION 1. Paragraph 1. This regulation shall apply only to
meat and products derived from cattle, sheep, swine, and goats.2
Paragraph 2. The term United States, as used in this regulation,
includes Alaska, Hawaii, and Porto Rico.
SECTION 2. Whenever it shall be determined by the Secretary of
Agriculture, after due investigation, that the system of meat inspec-
tion maintained by any foreign, country is not the substantial equiva-
lent of, or is not as efficient as, the system established and main-
tained by the United States, or that the inspection made by any
foreign country is not the substantial equivalent of, or is not as effi-
cient as, the inspection made by the United States, or that reliance
can not be placed upon certificates required under this regulation
from authorities of such foreign country, due notice -%ill be given of
that fact by proclamation or otherwise, and thereafter no meat or
product, as to which the inspection or certification is determined to
be insufficient, shall be admitted into the United States from such
foreign country.,
SECTION 3. Paragraph 1. No meat or )product of a kind forbidden
entry into, or forbidden to be sold or() restricted in sale in, the country
in which the animal from which it was derived was slaughtered, or
in which the article was prepared or processed, shall be admitted
into the United States.
Paragraph 2. No meat or p)ro(lduct which contains or has been
treated with any preservative, coloring matter, )or other substance,
except as permitted by regulation IS, shall be admitted into tlhe
United States. No article of a kind mentioned in paragraph 4 of
SImported meat and products after admission into the Vnited States arc deemed and treated a.ks domestic
articles (38 Stat. 159). Attention is invited particularly to regulations 1, 16,, 17 '(sec.. 7-12 incl.): I (set...,
6, 9 (par. 1), 15); 25, 26.
2 The Importation of edible products derived wholly or in part from animals other than cattle, sheep,
swine, and goats Is governed by the food and drugs act as amended aind thI- rl'.s and regulations made
pursuant thereto.


69






RBEG. 2'7. IMPORTED MEATS AND PRODUCTS.


section 7 of regulation 18, unless treated in compliance therewith,
shall be admitted into the United States.
Paragraph 3. No meat or product which bears, or the container of
which bears, any statement, design, or device prohibited by sections
7 to 11, inclusive, of regulation 17, br which is in any respect mis-
branded or adulterated within the meaning of the food and drugs act,
as amended, shall be admitted into the United States.
Paragraph 4. No meat trimmings in pieces too small to permit of
adequate inspection upon arrival shall be admitted into the United
States.
Paragraph 5. No inedible grease, inedible tallow, or other inedible
rendered fat shall be admitted into the United States unless both ends
of each container, such as barrels, tierces, or tank cars, are painted
white and conspicuously stenciled or burned with the name of the
product and the word "inedible" in letters not less than two inches
high, or, in the case of tank cars, not less than four inches high.
Paragraph 6. Grease, tallow, and other rendered fat which is capa-
ble of being used for food by man, for inspection purposes will be
dealt with as edible unless otherwise declared on the invoice. Ship-
ments of grease, tallow, and other rendered fat offered for importa-
tion for industrial purposes should be accompanied by a declaration
stating that fact.
SECTION 4. No meat or product offered for importation from any
foreign country shall be admitted into the United States, except upon
compliance with all the requirements of this regulation applicable to it.
SECTION 5. Paragraph 1. Except as provided in section 11 of this
regulation, each consignment containing any meat or product, con-
signed to the United States from the foreign country of the slaughter
of the animals from which it was derived, and transported from such
foreign country without unloading in any other foreign country for
any purpose except transfer from one carrier to another in the course
of continuous transportation to the United States, shall be accom-
panied by a foreign meat inspection certificate in the following form:

OFFICIAL MEAT INSPECTION CERTIFICATE OF COUNTRY OF SLAUGHTER.
(For continuous shipment of meat and meat food products to United States.)

Place................................-----------------------------.. Date .............. .....................
(City.) (Country.)
I hereby certify that the meat and meat food products herein described were derived
from cattle, sheep, swine, or goats which received ante-mortem and post-mortem
veterinary inspection at the time of slaughter, and that such meat and meat food
products are sound, healthful, wholesome, and otherwise fit for human food, and have
not been treated with, and do not contain, any preservative, coloring matter, or other
substance not permitted by the regulations of the United States Secretary of


70






BEG. 27. IMPORTED MEATS AND PRODUCTS. 71.

Agriculture governing meat inspection, filed with me, and i sd th meili t aMl meCat
food products have been handled only in a sanitary maintwr in this c'iintry.
Kind of product. Number of pieces or packages. WVight.




Identification marks on meats and packages.....................................
Consignor....................... ............... Adres ..................................
Consignee .... .......................... Destination ...........................
Shipping marks................................................................
(Signature) ....................................
(Name of official of national foreigii governiiiiat
authorized to issue inspection cer liicates for
meat and meat food products exportoedl to the
United States.)
(Official title).............................

NOTE.-A certificate in the above furm is required to accompany each consignment
transported to the United States from the country of the slaughter of the animals from
which the meat and meat food products are derived, without unloading in alLy other
country except to transfer the same from one carrier to another in the course of con-
tinuous transportation, and to be delivered by the consignee, or his agent, to the
inspector of the Department of Agriculture at the point of inspection in the United
States.

The following information is required to be supplied on the certifi-
cate by each carrier loading the consignment:

Loaded ............................... at ...................................... -on
(Date.) (Place.)

(Name of vessel or car numbers and initials.)
........................................................ ; ;a1 4,) if unloaded at any
(Signature of officer or agent of carrier making endorsement.)
place prior to arrival in the United States, unloaded..............................
(Date.)
at ....................................., by th .. ... .............................
(Place.) (Name of carrier.)
................................................................. ; and reli ded
(Signature of officer or agent of carrier making indorsemeni.)
.................... ................. at .................................... -1-
(Date.) (Place.)
....... ................................ by (lie ...................................
(Name of vessel or car numbers and initials.) (Name of carrier.)

(Signature of officer or agent of carrier making endorsement.)

Paragraph 2. Except as provided in section 11 of this regulation,
each consignment containing any meat or product consigned to a
country other than the United States at the time it leaves tlhe foreign
country of the slaughter of the animals from which it was derived,
which is reconsigned and transported to the United States from siucli
foreign country without unloading in any other foreign country for
any purpose except transfer from one carrier to another in the course






72 BEG. 27. IMPORETBD MEATS AND PRODUCTS.

of continuous transportation to the United States, shall be acconm
panied by a certificate in the form prescribed by paragraph 1 of this
section, to which there shall be attached a declaration, made before
a United States consular officer by the monsignor or his agent in the
country from which consigned to the United States, as follows:

I (we), the undersigned, do solemnly and truly declare that the meat and meat food
products described in the annexed certificate, and designated below, arrived in this
country.....-...........................- at .....................................
(Date.) (Place.)
Oil. ......... .............................................................................
(Name of vessel or car numbers and intitals.)
and that the same have not been unloaded in this country for any purpose except
transfer from the carrier on which the same arrived in this country to another in the
course of transportation and reloading for transportation to the United States........
...................................... at .....................................
(Date.) (Place.)
on ---------- --------------------------------------------------------------
(Name of vessel or car numbers and intitals.)
Kind of product. Number of pieces or packages. Weight





Identification marks on meats and packages........................ ............
Consignor in country of slaughter............
Consignee in country of reloading............................... ............
Consignee in United Statesu ..................................................
Destination ....................................................................
Shipping marks..................................................... ...........
Dated at.........-.......................................................-..this
...........-................ day of .........................-.-. 191 -

(Signed) ......... ...... .....................
(Name of shipper or his agent)

(Address.)
(Authentication and seal of United States consul.)
Paragraph 3. Except as provided in section 11 of this regulation,
each consignment containing any meat or product, the transportation
of which to the United States from the foreign country of the slaughter
of the animals from which it was derived has been interrupted by
unloading in any other foreign country for some purpose other than
transfer from one carrier to another in the course of continuous
transportation to the United States, shall be accompanied by a cer-
tificate in the following form:






BEG. 21. IMPORTED MEATS AND PRODUCTS. 73

OFFICIAL MEAT INSPECTION CERTIFICATE OF COUNTRY OTHER THAN COUNTRY OF
SLAUGHTER.
(For shipment of meat and meat food products to Unitedfl States not crOltilnuous from
country of slaughter.)

Place................................... I)at. ........................... 191 .
(City.) (Country.)
I hereby certify that the meat and meat food products herein described w(re origi-
nally shipped from ................................. ..............................
(Country or countries of slaughter.)
and were accompanied by certificate (or certificates), signed by an official (or officials)
of the national government (or governments) of
i i.i ........ ii.. i.. n.I.. . . .......... ..... .. ... .......... .. ........... ..l.. ..i l ....
(Names or country or countries of origin.)
showing that the meat and meat food products herein described were derived from
cattle, sheep, swine, or goats which received ante-mortem and post-mortem veterinary
inspection at the time of slaughter, and that such meat and meat food products were
sound, healthful, wholesome, and otherwise fit for human food, and had not been treated
with, and did not contain, any preservative, coloring matter, or other substance not
permitted by the regulations of the United States Secretary of Agriculture governing
meat inspection filed with said official (or officials), and that said meat and meat food
products had been handled only in a sanitary manner in the country (or countries)
in which the animals from which they were derived were slaughtered.
I also hereby certify that the meat and meat food products herein described have not
been treated in this country (in which this certificate is issued) with any preservative,
coloring matter, or other substance not permitted by the regulations of the United
States Secretary of Agriculture governing meat inspection, filed with me, and that
the said meat and meat food products have been inspected in this country (in which
this certificate is issued) and not. found to be unsound, uiinhealthful, unwholesome, oir
otherwise unfit for human food, and that said meat and meat food products have been
handled only in a sanitary manner in this country.
Kind of product. Number of pieces or packages. Weight.




Identification marks on meats and packages......................................
Consignor................................ Address..................................
Consignee............... .................Destination...............................
Shipping marks ...................................................................
(Signature) ................................
(Name of official of national foreign overnmment
authorized to &le in-lpCetion c.rtificatrs for
meat and meat food pruilucts exported to the
United Stales.)
(Official titlc) .............................

NOTE.-A certificate in the above form is required to accompany each consignment
the transportation of which to the United States rom the country of the slaughter of
the animals from which the meat and meat food products were deri Ced has been inter-
rupted by unloading in another country fi,r Ptome purpose other than iransfrr from one
carrier to another in the course of continuous transportation,. and to be delivered by
the consignee, or his agent, to the inspector of the Department of Agriculture at the
point of inspection in the United States.






REG. 27. IMPORTED MEATS AND PRODUCTS.


The following information is required to be supplied on the certifi-
cate by each carrier loading the consignment:
Loaded (in the country in which this certificate is issued)..........................
(Date.)
at .....- ----------------------------..... .. on...................................
(Place.) (Name of vessel or car numbers and initials.)
------...........-....-..----------.--------------------; and, if unloaded at any place
(Signature of officer or agent of carrier making Indorsement.)
prior to arrival in the United States, unloaded....................................
(Date.)
at .....--------------------------------- by the..................... -.................
(Place.) (Name of carrier.)
...- ...... - ----------------------------------------------------; and reloaded
C Signature of officer or agent of carrier making endorsement.)
. ....... . ----- ------------------------at............ . . . .. .. ......
(Date.) (Place.)
on.................. -.......... -.. ......by the...............................
(Name of vessel or car numbers and initials.) (Name of carrier.)
(Signature of officer or agent of carrier making endorsement.)

Paragraph 4. Each foreign meat inspection certificate shall be
signed by an official authorized by the national government of the
foreign country in which the meat or product is inspected to sign and
issue the same. The name of each official authorized to sign and
issue foreign meat inspection certificates, when submitted to the
department, will be published, and the chief of bureau shall file with
each such official a copy of these regulations and copies of amend-
ments which may hereafter be made thereto. No inspector shall
accept a certificate unless it is signed by an official whose name has
been published by the department and whose authority to sign cer-
tificates has not been revoked.
Paragraph 5. Each foreign meat inspection certificate shall be in
the English language, and shall contain a statement of the number
of pieces or packages, and the total weight of each kind of meat or
product comprising the consignment, together with a description of
the identification marks on the meat and products or on the packages
containing the same, a description of the shipping marks, the name and
address of the consignor, the name of the consignee, and the final des-
tination of the consignment in the United States.
Paragraph 6. Each carrier that receives and loads into boats, cars,
or other vehicles in any foreign country any consignment of meat
and products for transportation to the United States shall indorse on
the foreign meat inspection certificate accompanying it the date and
place of loading, the name of the vessel, or the numbers awd initials
of the cars, in which loaded, and, if the consignment is unloaded
at any place prior to arrival in the United States, the date and place
of unloading. Every such endorsement shall be signed by the person
making it, and he shall state on the certificate his official title and
the name of the carrier for which he signs.


74





BEG. 27. IMPORTED MEATS AND PRODUCTS.


Paragraph i. The foreign mezit iiipo.cti)ii eirtificute required by
this section to accompany ach(ll ('on.siginmenlt ',rit. r jiIning a-Iy meat or
product shall bo delivered by the c()lsignee, or l-is jaget, in tih( inite.d
States to the depart. ivnt il TeCTtor at the police of inspection, and in-
spection of the meat or product will not be coimmenc.ed prior to such
delivery.
SECTION 6. Each importer shall 1make apL)licaLtionJ for il.pcI'Ction
to the inspector in charge, if one be stationed at the port where atly
meat or product is to be offered for importation, or, if not, to the
Chief of the Bureau of Animal Industry, Department of Agriculture,
Washington, D. C., as long as possible in advance of the anticipated
arrival of each consignment, except in the case of consignments of meat
and products expressly exempted from inspection by section 11 of
this regulation. Each application shall state the approximate date
on which the consignment is due to arrive in the United States, the
name of the boat or other carrier transporting it, the name of the
country of the slaughter. of the animals from which the meat and
products were derived, the place of transshipment, if any, the place
of destination, the quantity and kind of the product, and whether
fresh, cured, or canned. In case of consignments arriving in the
United States by water, the application should also state the port
of first arrival in the United States.
SECTION 7. Paragraph 1. Except as provided in section 11 of this
regulation, all meat and products offered for importation from any
foreign country shall be inspected by a department inspector before
the same shall be admitted into the United States.
Paragraph 2. All meat and products required by this regulation to
be inspected, which arrive in the United States by water at any port
where a department inspector is stationed, shall be inspected on the
wharf at the time of unloading, except that if, upon the application of
the consignee or his agent, the inspector in charge at such port shall
so direct, the articles may be inspected at any other plhce within the
limits of the port or elsewhere in the United States.
Paragraph 3. All meat and products required by this regulation
to be inspected, which arrive in the United States by water at a port.
where no department inspector is stationed and which arc consigned to
any place where a department inspector is stationed, shall be inspected
at destination.
Paragraph 4. All meat and products required by this regulation
to be inspected, which arrive in the United States by water at a port
where no department inspector is stationed and which are consigned
to any place where no department inspector is stationed, shall be
inspected at such place as the chief of bureau, on application of the
consignee or his agent, or upon the request of the customs officer ut
the port of arrival, shall direct.


75





REG. 27. IMPORTED MEATS AND PRODUCTS.


Paragraph 5. All meat and products required by this regulation to
be inspected, which arrive in the United States otherwise than by
water and which are consigned to any place where a department
inspector is stationed, shall be inspected at destination.
Paragraph 6. All meat and products required by this regulation
to be inspected, which arrive in the United States otherwise than by
water and which are consigned to any place where no department
inspector is stationed, shall be inspected at such place as the chief of
bureau, on application of the consignee or his agent, or upon the
request of the customs officer at the port of arrival, shall direct.
Paragraph, 7. No meat or product required by this regulation to
be inspected shall be moved, prior to inspection, from the port of first
arrival in the United States, or, if arriving by water, from the wharf
where unloaded, unless the same is conveyed in cars, wagons, or other
vehicles, sealed, or in packages corded and sealed, in compliance with
paragraph S of this section.
Paragraph 8. Cars, wagons, vehicles, or packages in which any
meat or product is conveyed in accordance with this section, prior to
inspection, from the port of first arrival in the United States, or, if
arriving by water, from the wharf where unloaded, unless already
sealed with customs or consular seals in accordance with the customs
regulations, shall be sealed with special import meat seals of the
Department of Agriculture. Packages shall be securely corded
before being offered fo: sealing. Such special seals shall be affixed
by department inspectors, or, if there be no department inspector at
such port or wharf, then by customs officers.
Paragraph 9. Except customs officers and department inspectors,
no person shall affix, break, alter, deface, mutilate, remove, or destroy
any special import meat seal of the Department of Agriculture.
Paragraph 10. No meat or product shall be removed from any car,
wagon, vehicle, or package sealed with a special import meat seal of
the Department of Agriculture except under the supervision of a
department inspector or a customs officer.
Paragraph 11. No meat or product required by this regulation to
be inspected shall be moved, prior to inspection, from any port, or, if
arriving by water, from the wharf where first unloaded, to any place
other than the place designated by, or in accordance with, this section
as the place where the same shall be inspected.
Paragraph 12. No meat or product required by this regulation to
be inspected shall be conveyed, prior to inspection, from any port, or,
if arriving by water, from the wharf where first unloaded, in any
manner other than in compliance with this section.
Paragraph 13. No meat or product required by this regulation to be
inspected shall be delivered to the consignee or his agent prior to
inspection, unless the consignee shall furnish a bond, in form pre-


76





BEG. 27. IMPORTED MEATS AND PRODUCTS.


Sscribed by the Secretary of the Treasury, conditioned that the meat
or product shall be returned, if demanded, to the collector (of the ])port
where the same is offered for clearance through the customs.
Paragraph 14. The consignee or his agent shall furnish such facilities
and shall provide such assistants for handling and markiing meat
and products offered for importation as del)artmellt inspectors may
require.
SECTION 8. Compartments of steamships, sailing vessels, railroad
cars, and other conveyances transporting any meat or product to the
United States, and all trucks, chutes, platforms, racks, tables, tools,
utensils, and all other devices used in moving and handling any meat
or product offered for importation into the United Stites, shall be
maintained in a sanitary condition.
SECTION 9. Paragraph 1. Department inspectors shall take, with-
out cost to the United States, from each consignment offered for
importation, samples of any meat or product which is subject to
chemical analysis, except that samples of any meat or product
offered for importation without inspection under section 11 of this
regulation shall not be taken unless there is reason for suspecting the
presence therein of a substance in violation of that section.
Paragraph 2. If the inspection of samples indicates that any meat
or product offered for importation into the United States is unsound,
unhealthful, unwholesome, or otherwise unfit for human food, a
thorough inspection of the whole consignment from which the
samples were taken shall be made.
Paragraph 3. Carcasses and parts of carcasses offered for importa-
tion from which such tissues as the peritoneum, pleura, body lym)ph
glands, or the portal glands of the liver have been removed, shall be
condemned.
Paragraph 4. Any meat or product offered for importation which
is found upon inspection to be unsound, unhealthful, unwholesome,
or otherwise unfit for human food, or to contain any (lye, chemical,
preservative or ingredient not permitted by regulation 18, or which
is of a kind required by paragraph 1 of section 3 of this regulation
to be refused admission, shall be condemned and marked "U. S.
inspected and condemned," except that, upon application to the
inspector, any meat or product which is found to contain preserva-
tives not permitted by these regulations, but in the preparation or
packing of which no substance has been used in conflict with the laws
of the foreign country from which exported, and which is not found to
be otherwise unsound, unhealthful, unwholesome, or unfit for human
food, may be marked "U. S. refused entry."
Paragraph 5. Any meat or product, or the container thereof,
offered for importation from any foreign country and accompanied
by a foreign certificate of inspection as required by this regulation,


77





BEG. 27. IMPORTED MEATS AND PRODUCTS.


which, upon inspection by department inspectors, is not found to be
unsound, unhealthful, unwholesome, or otherwise unfit for human
food, or to contain any dye, chemical, preservative, or ingredient
not permitted by regulation 18, or to violate this regulation in any
respect, shall be marked "U. S. inspected and passed by Department
of Agriculture" and with the official name or abbreviation of the
station to which the inspector is assigned. All meat and products
so marked, in compliance with this regulation, shall, so far as the
Department of Agriculture has jurisdiction over the same, be admitted
into the United States. -
Paragraph, 6. Department inspectors shall report their findings as
to any meat or product which has been inspected, in accordance with
this regulation, to the collector at the port where the same is offered
for clearance through the customs, and shall request the collector to
refuse admission to all meat and products which are marked either
"U. S. inspected and condemned" or "U. S. refused entry,'' and to
direct that the same be exported by the consignee within a specified
time, unless the consignee, within such specified time, shall cause the
destruction thereof for food purposes under the supervision of a
department inspector. Such specified time shall be thirty days after
such notice to customs officers, unless a different time be fixed by the
Secretary of Agriculture upon application to him. If any such meat
or product be destroyed for food purposes under the supervision of a
department inspector, he shall give prompt notice thereof to the
collector.
Paragraph 7. Upon the request of the collector, consignees shall,
at their own expense, immediately return to him any meat or product
which is marked either "U. S. inspected and condemned" or "U. S.
refused entry," or which, in any respect, does not comply with this
regulation. All such meat and products shall be conveyed in cars,
wagons, or other vehicles, or in corded packages, sealed with the
special import meat seal of the Department of Agriculture.
Paragraph 8. No person shall remove or cause to be removed from
any place designated by, or in accordance with, these regulations as a
place of inspection, any meat or product which these regulations
require to be marked in any way, unless the same has been clearly
and legibly marked in compliance with these regulations.
Paragraph 9. The marks required by paragraphs 4 and 5 of this
section shall be applied by branding to carcasses and parts of carcasses
offered for importation which are unwrapped or not inclosed in a
container. Not less than one brand shall be applied to each quarter
of a beef carcass.
SECTION 10. Paragraph 1. Cans, tins, pots, glass, and wrappers of
paper, wood, or similar material containing any meat or product
offered for importation shall be marked as required by this section.


78





REG. 27. IMPORTED MEATS AND PRODUCTS.


Paragraph 2. To .ll true conltainlers there shall be securely affixed
*labels bearing the true name of the product, the name of the manu-
facturer, and the place where prepared. There shall be oIL each true
container a space for the application of the inspection legend and
other marks required by paragraph 3 of this section. Whenll true
containers are placed within other containers, the outside container
shall be marked with the true name of the meat or product.
Paragraph 3. (a) All outside containers of meat aid products
which have been inspected and passed in compliance with this regu-
lation shall be marked by the inspector, or under his supervision,
"U. S. inspected and passed by Department of Agriculture" and with
the official name or abbreviation of the station to which the inspector
is assigned.
(b) All true containers of meat and products which have been
inspected and passed in compliance with this regulation, and which
are to be removed from the outside containers and thereafter to be
transported in interstate or foreign commerce or to an official estab-
lishment, shall be marked by the inspector, or under his supervision,
by means of labels or stickers securely affixed thereto, "U. S. inspected
and passed by Department of Agriculture" and with the official
name or abbreviation of the station to which the inspector is assigned.
(c) To each true container of imported meat and products received
at an official establishment and there removed from an outside con-
tainer there shall be securely affixed, before the same shall be allowed
to leave the establishment, a label or sticker bearing the inspection
legend "U. S. inspected and passed by Department of Agriculture"
and the establishment number.
SECTION 11. Paragraph 1. Any meat or product offered for impor-
tation in small quantity exclusively for the personal use of the con-
signee, and not for sale or distribution, which is sound, healthful,
wholesome, and fit for human food, and contains no d(lye, chemical,
preservative, or ingredient not permitted lby regulation 18, and which
is not adulterated or misbranded within the meaning of I lie food and
drugs act as amended, may be admitted into the United States with-
out foreign meat inspection certificates antd without inspection and
marking; but department inspectors may inspect any meat or product
offered for importation under this paragraph if there is reason for
suspecting that it is unsound, unhealthful, unwholesome, or otherwise
unfit for food, or contains any dye, chemical, preservative, or ingre-
dient not permitted by regulation IS, or is adulterated or mis-
branded within the meaning of the food and drugs act as amended.
Paragraph 2. No meat or product offered for importation under
paragraph 1 of this section shall be admitted into the United States
if it is unsound, unhealthful. unwholesome, or otherwise unfit for
human food. or if it contains any dye. chemical, preservative, or


79






80 REG. 27. IMPORTED MEATS AND PRODUCTS.

ingredient not permitted by regulation 18, or if it is adulterated or
misbranded within the meaning of the food and drugs act as amended.
Paragraph 3. No carrier or other person shall transport or receive
for transportation from one State or Territory or the District of
Columbia to or through any other State, Territory, or the District
of Columbia, or to any place under the jurisdiction of the United
States, any meat or product exempted from inspection and admitted
into the United States in compliance with this section unless the
shipper shall make and deliver to the carrier a certificate in duplicate
in the following form:1
Date .............................. 191 .
Nam e of carrier ...................................................................
Shipper ........................ ........................................... ......
Point of shipment ........................................ ........................
Consignee ..-...-- ..-- ... ................................. --...... .-.............
Destination ............................................................................
I hereby certify that the following described uninspected meat or meat food
products, offered for transportation in interstate commerce, were imported into the
United States exclusively for the personal use of the consignee, and not for sale or
distribution, and are exempted from inspection by the regulations of the United
States Secretary of Agriculture governing meat inspection.
Kind of product. Amount and weight.



(Signature of shipper.)
(Address of shipper.)
The signature of the shipper or of his agent shall be written in
full. This certificate shall be separate and apart from any waybill,
bill of lading, or other form ordinarily used in the shipment of meat.
The duplicate certificate shall be forwarded immediately by the
initial carrier to the Chief of the Bureau of Animal Industry, Wash-
ington, D. C. All waybills, transfer bills, running slips, or con-
ductor's cards accompanying an interstate shipment of any meat or
product transported in compliance with this section shall have
embodied therein, stamped thereon, or attached thereto a signed
statement which shall be evidence to connecting carriers that the
shipper's certificate required by this section is on file with the initial
carrier; and no connecting carrier shall receive for transportation
or transport any interstate shipment of any meat or product under
this section unless the waybill, transfer bill, running slip, or con-
For convenience in filing it is requested that these certificates be made on paper 5j by 8 inches in size.






BEG. 27. IMPORTED MEATS AND PRODUCTS.


ductor's card accompanying the same incluIdes t!e aforesaid signed
statement, in the following form:
(Name of t rasilpirta)ij ( )IMlIplriy.)
Imported for the personIal use of cornsignee ail (.-x.ipft. fr (,!Ij iIisp.,li ,u. :'4 (.%i-
denced by shipper's certificate on file with initial carrier.
(S ign l) ......................... A .
The signature of the agent shall be written in full.
SECTION 12. Paragraph 1. All imported meat and prdul.t, after
admission into the United States in compliance with thllis regila-
tion, shall be deemed and treated, and, except as providehl in para-
graph 3 of section 11 of this regulation, shall be handled and tranis-
ported, as domestic meat and products, and shall be subject to all
these regulations and to the provisions, prohibitions, and penalties
of the meat inspection act.
Paragraph2. Imported meat and products inspected, passed,
and marked in accordance with this regulation may, sibject to the,
provisions of paragraph 1 of section 3 of regulation 18, be taken into
official establishments and be mixed with or added to meat and
products in such establishments which have been inspected and
passed therein.
Paragraph 3. Imported meat and products which have been
inspected, passed, and marked under this regulation may be trans-
ported from one State or Territory or 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 regulation 25.
49608-14-- 6












LAWS UNDER WHICH THE FOREGOING REGULATIONS
ARE MADE.


THE MEAT INSPECTION ACT.
Extract from an act of Congress entitled "An act making appropriations for the Department of Agri-
culture for the fiscal year ending June thirtieth, nineteen hundred and seven," approved June 30, 1906
(34 Stat. 674), and from an act of Congress entitled "An act making appropriations for the Department of
Agriculture for the fiscal year ending June thirtieth, nineteen hundred and eight," approved March 4,
1907 (34 Stat. 1260).
[1] That [hereafter,]1 for the purpose of preventing the use in interstate or foreign
commerce, as hereinafter provided, of meat and meat food products which are unsound,
unhealthful, unwholesome, or otherwise unfit for human food, the Secretary of Agri-
culture, at his discretion, may cause to be made, by inspectors appointed for that
purpose, an examination and inspection of all cattle, sheep, swine, and goats before
they shall be allowed to enter into any slaughtering, packing, meat-canning, render-
ing. or similar establishment, in which they are to be slaughtered and the meatand meat
food products thereof are to be used in interstate or foreign commerce; and all cattle,
swine, sheep, and goats found on such inspection to show symptoms of disease shall
be set apart and slaughtered separately from all other cattle, sheep, swine, or goats,
and when so slaughtered the carcasses of said cattle, sheep, swine, or goats shall be
subject to a careful examination and inspection, all as provided by the rules and
regulations to be prescribed by the Secretary of Agriculture as herein provided for.
[2] That for the purposes hereinbefore set forth the Secretary of Agriculture shall
cause to be made by inspectors appointed for that purpose, as hereinafter provided,
a post-mortem examination and inspection of the carcasses and parts thereof of all
cattle, sheep, swine, and goats to be prepared for human consumption at any slaughter-
ing, meat-canning, salting, packing, rendering, or similar establishment in any State,
Territory, or the District of Columbia for transportation or sale as articles of interstate
or foreign commerce; and the carcasses and parts thereof of all such animals found to
be sound, healthful, wholesome, and fit for human food shall be marked, stamped,
tagged, or labeled as "Inspected and Passed;" and said inspectors shall label, mark,
stamp, or tag as "Inspected and Condemned," all carcasses and parts thereof of
animals found to be unsound, unhealthful, unwholesome, or otherwise unfit for human
food; and all carcasses and parts thereof thus inspected and condemned shall be
destroyed for food purposes by the said establishment in the presence of an inspector,
and the Secretary of Agriculture may remove inspectors from any such establishment
which fails to so destroy any such condemned carcass or part thereof, and said inspec-
tors, after said first inspection shall, when they deem it necessary, reinspect said
carcasses or parts thereof to determine whether since the first inspection the same
have become unsound, unhealthful, unwholesome, or in any way unfit for human
food, and if any carcass or any part thereof shall, upon examination and inspection
subsequent to the first examination and inspection, be found to be unsound, unhealth-
ful, unwholesome, or otherwise unfit for human food, it shall be destroyed for food
purposes by the said establishment in the presence of an inspector, and the Secretary
of Agriculture may remove inspectors from any establishment which fails to so destroy
any such condemned carcass or part thereof.
[3] The foregoing provisions shall apply to all carcasses or parts of carcasses of cattle,
sheep, swine, and goats, or the meat or meat products thereof which may be brought
into any slaughtering, meat-canning, salting, packing, rendering, or similar estab-
lishment, and such examination and inspection shall be had before the said carcasses
or parts thereof shall be allowed to enter into any department wherein the same are
to be treated and prepared for meat food products; and the foregoing provisions
shall also apply to all such products which, after having been issued from any slaugh-
tering, meat-canning, salting, packing, rendering, or similar establishment, shall
be returned to the same or to any similar establishment where such inspection is
maintained.
1 The word "hereafter" is used in the act of 1907 but not in that of 1906. Otherwise the extract here
given Is Identical in both laws.





V
MEAT INSPECTION ACT. 83

[4] That for the purposes hereinbefore set forlh lthe Secretary of Agriculture shall
cause to be made by inspectors appointed for that purpose a examinatii,i, and iils)pCc-
tion of all meat food products prepared for interstate or foreign commerce in any
slaughtering, meat-canning, salting, packing, relering, or similar establish mue it, arn I
for the purposes of any examination a:nd irnspect ina said inlspect oirs shall have access at
all times, by day or night, whether the establishment be operated or no,. to every
part of said establishment; and said inspectors shall mark, stampL, taLL., or label as
hInspected and Passed" all such products found to be souind, healthful, and whole-
some, and which contain no dyes, chemicals, preservatives, or ingredients which
render such meat or meat food products unii sound, unhealthful, unwholeso,,me, or u n fit
for human food; and said inspectors shall label, mark, stamp, or tag as 1 nspected and
Condemned" all such products found unsound, uiinhealtliful. anld unwlNilesome, fir
which contain dyes, chemicals, preservatives, or ingredients which render fsuch meat
or meat food products unsound, unhealthful, unwholesome,, or untit f,,r huani fioo,,,
and all such condemned meat food products shall be destroyed for food p)urp)r"es, a.s
hereinbefore provided, and the Secretary of Agriculture may remove inspectors from
any establishment which fails to so destroy such condemned meat food product-:
Provided, That, subject to the rules and regulations of the Secretary of Agriculture,
the provisions hereof in regard to preservatives shall not apply to meat food pridtlcis
for export to any foreign country and which are prepared or packed according t, t tle
specifications or directions of the foreign purchaser, when no substance is used ia li e
preparation or packing thereof in conflict with the laws of the foreign country t1,
which said article is to be exported; but if said article shall be in fact sold or offered
for sale for domestic use or consumption, then this proviso shall not exempt said
article from the operation of all the other provisions of this act.
[5] That when any) meat or meat food product prepared for interstate or foreign com-
merce which has been inspected as hereinbefore provided and marked "I Inspected
and Passed" shall be placed or packed in any can, pot, tin, canvas, or other recep-
tacle or covering in any establishment where inspection under the provisions of this
act is maintained, the person, firm. or corporation preparing said product shall cause
a label to be attached to said can. pot, tin, canvas, or other receptacle or covering,
under the supervision of an inspector, which label shall state that the contents thereof
have been Inspected and Passed" under the provisions of this act; and no inspec-
tion and examination of meat or meat food products deposited or enclosed iII cans,
tins, pots, canvas, or other receptacle or covering in any establishment where inspec-
tion under the provisions of this act is maintained shall be deemed to be complete
until such meat or meat food products have been sealed or inclosed in said (can, tin,
pot, canvas, or other receptacle or covering tinder the supervision of an inspector,
and no such meat or meat food products shall be sold or offered for sale by any person,
firm, or corporation in interstate or foreign commerce under any false or deceptive
name; but established trade name or names which are usual to such products and
which are not false and deceptive and which shall be approved by tihe Secretary of
Agriculture are permitted.
[6] The Secretary of Agriculture shall cause to be made, by experts in sanitation or
by other competent inspectors, such inspection of all slaughtering, meat-canning, salt-
ing, packing, rendering, or similar establishments in which cattle, sheep, swine, and
goats are slaughtered and the meat and meat food products thereif are prepared for
interstate or foreign commerce as may be necessary to inf,,rin himself concerning tlie
sanitary conditions of the same, and to proscribe the rules arid rcgn.,l1i ions of sZLnita-
tion under which such establishments shall be maintaineil; and where thie sanitary
conditions of any such establishment are such that tie meia( 'r meat f,,,(l product'.9
are rendered unclean, unsound, unhealli hfiul, unwh,,lesome, or otherwisee unfit for
human food, he shall refuse to allow said meat or meat ,l'o< products to b& labeled,
marked, stamped, or tagged as "Inspec(ted and P'ase(d."
[7] That the Secretary of Agriculldire shall cause ian examinationn ai,1 inspectiilln if
all cattle, sheep, swine, adl goats, and the f ood product t.d h liererij, Shaitght('red and pre-
pared in the establishmenis hIereinbe!f.,re described for tl(e purpos,.s ,if interstate or
foreign commerce to be made during the nighttime a.s well as (during thle daIytime
when the slaughtering of said cattle, sheep, swirri, aril gat.s. or the preparat.1,1In of
said food products is conmduted duringg the nighttime.
[8] That on and after October first, nineteen h iulredl anld Six, n1o person, firm, ,r
corporation shall trans)port or .offer for tranisportatlion, and no carrier ,f intorn-tate or
foreign commerce shall transport or receive for transp4irtali in from mone State or Ter-
ritory or the District of Colhimbia to any othlier State or Territory or the DL-trict ',f
Columbia, or to any)- place umler the jurisdictioin of the Uniteid States, or ti a:ir" for-
eign country, any carcasses (or parts thereof, meat, or meat fond products thereof
which have not been inspected, examined, and marked a "Inspected and Passed,"






84 MEAT INSPECTION ACT.

in accordance with the terms of this act and with the rules and regulations peAscribed
by the Secretary of Agriculture: Provided, That all meat and meat food products
on hand on October first, nineteen hundred and six, at establishments where inspect
tion has not been maintained, or which have been inspected under existing law,
shall be examined and labeled under such rules and regulations as the Secretary of
Agriculture shall prescribe, and then shall be allowed to be sold in interstate or foreign
commerce.
[9] That no person, firm, or corporation, or officer, agent, or employee thereof, siaUl
forge, counterfeit, simulate, or falsely represent, or shall without proper authority
use, fail to use, or detach, or shall knowingly or wrongfully alter, deface, or destroy,
or fail to deface or destroy, any of the marks, stamps, tags, labels, or other identifi-
cation devices provided for in this act, or in and as directed by the rules and regu-
lations prescribed hereunder by the Secretary of Agriculture, on any carcasses, parts
of carcasses, or the food product, or containers thereof, subject to the provisions of
this act, or any certificate in relation thereto, authorized or required by this act or
by the said rules and regulations of the Secretary of Agriculture.
[10] That the Secretary of Agriculture shall cause to be made a careful inspection
of all cattle, sheep, swine, and goats intended and offered for export to foreign coun-
tries at such times and places, and in such manner as he may deem proper, to ascertain
whether such cattle, sheep, swine, and goats are free from disease.
[11] And for this purpose he may appoint inspectors who shall be authorized to give
an official certificate clearly stating the condition in which such cattle, sheep, swine,
and goats are found.
[12] And no clearance shall be given to any vessel having on board cattle, sheep,
swine, or goats for export to a foreign country until the owner or shipper of such cattle,
sheep, swine, or goats has a certificate from the inspector herein authorized to be
appointed, stating that the said cattle, sheep, swine, or goats are sound and healthy,
or unless the Secretary of Agriculture shall have waived the requirement of such
certificate for export to the particular country to which such cattle, sheep, swine, or
goats are to be exported.
[13] That the Secretary of Agriculture shall also cause to be made a careful inspec-
tion of the carcasses and parts thereof of all cattle, sheep, swine, and goats, the meat of
which, fresh, salted, canned, corned, packed, cured, or otherwise prepared, is intended
and offered for export to any foreign country, at such times and places and in such
manner as he may deem proper.
[14] And for this purpose he may appoint inspectors who shall be authorized to give
an official certificate stating the condition in which said cattle, sheep, swine, or goats,
and the meat thereof, are found.
[15] And no clearance shall be given to any vessel having on board any fresh, salted,
canned, corned, or packed beef, mutton, R ork, or goat meat, being the meat of ani-
mals killed after the passage of this act, or except as hereinbefore provided for export
to and sale in a foreign country from any port in the United States, until the owner
or shipper thereof shall obtain from an inspector appointed under the provisions of
this act a certificate that the said cattle, sheep, swine, and goats were sound and
healthy at the time of inspection, and that their meat is sound and wholesome, unless
the Secretary of Agriculture shall have waived the requirements of such certificate
for the country to which said cattle, sheep, swine, and goats or meats are to be ex-
ported.
[16] That the inspectors provided for herein shall be authorized to give official
certificates of the sound and wholesome condition of the cattle, sheep, swine, and goats,
their carcasses and products as herein described, and one copy of every certificate
granted under the provisions of this act shall be filed in the Department of Agricul-
ture, another copy shall be delivered to the owner or shipper, and when the cattle,
sheep, swine, and goats or their carcasses and products are sent abroad, a third copy
shall be delivered to the chief officer of the vessel on which the shipment shall be
made.
[17] That no person, firm, or corporation engaged in the interstate commerce of meat
or meat food products shall transport or offer for transportation, sell or offer to sell any
such meat or meat food products in any State or Territory orin the District of Columbia
or any place under the jurisdiction of the United States, other than in the State or
Territory or in the District of Columbia or any place under the jurisdiction of the
United States in which the slaughtering, packing, canning, rendering, or other similar
establishment owned, leased, operated by said firm, person, or corporation is located
unless and until said person, firm, or corporation shall have complied with all of the
provisions of this act.
[18] That any person, firm, or corporation, or any officer or agent of any such person,
firm, or corporation, who shall violate any of the provisions of this act shall be deemed






MEAT INSPECTION ACT.


85


guilty of a misdemeanor, and shall be punished on conviction thereof by a fine of not
exceeding ten thousand dollars or imprisonment for a period not, more than two years,
or by both such fine and imprisonment, in the discrrti,,n of 11w c.,urt.
[19] That the Secretary of Agriculture shall appoint frim tine t,' time inspectors to
make examination and inspecti in of all cattle, sheep, swine, andl goat(, tihe ii-pection
of which is hereby provided for, and of all carcasses and parts I liereo, and of all ieata
and meat food products thereof, and of the sanitary c:,ndit ions o all establli.liinents
in which such meat and meat food products hereinbefore described are prepared;
and said inspectors shall refuse to stamp, mark, ta,, or label any Carca.r.-i or anyv part
thereof, or meat food product therefrom, prepared in any establli:iment lier. inbeflore
mentioned, until the same shall have actually been inspectled and found to be sound,
healthful, wholesome, and fit. for human food,, and to contain ili) dyes, cheinical.,
preservatives, or ingredients which render such meat food pro(lduct ii .nsou lid. unlihal lli-
ful, unwholesome, or unfit for human food and to have been prepared un1e.r pr,.per
sanitary conditions, hereinbefore provided for; and shall perfiirmn such otlier duties
as arc provided by this act and by tlhe rules and reo.ulatiols to be prer-cib(d byy .aid
Secretary of Agriculture; and said Secretary of Agriculture shall, from time to lime,
make such rules and regulations as a,'e neces-ary for the efficient execution of tlie
provisions of this act, and all inspections and examinations made under this act shall
be such and made in such manner as described in the rules and regulati )n.- pre..c-ribed
by said Secretary of Agriculture not inconsistent with the provisions of this act.
[20] That any person, firm, or corporation, or any aent or employee of any person,
firm, or corporation, who shall give, pay, or offer, directly or indirectly, t, ann inspec-
tor, deputy inspector, chief inspector, or any other officer or employee of the United
States authorized to perform any of the duties prescribed by this act. or by Ilice rules
and regulations of the Secretary of Agriculture any money or otlier tilin. o(f value,
with intent to influence said inspector, deputy inspector, chief in-pector, or other
officer or employee of the United States in the discharge of any duty herein provided
for, shall be deemed guilty of a felony and, upon conviction thereof, shall be 1)punished
by a fine not less than five thousand dollars nor more than ten thousand dollars and
by imprisonment not less than one year nor more than three year.,; and any in.-jpector,
deputy inspector, chief inspector, or other officer or employee of the United States
authorized to perform any of the duties prescribed by this act who shall accept any
money, gift, or other thing of value from any person, firm, or corporation, or officer.-,
agents, or employees thereof, given with intent to influence his official act ion, or who
shall receive or accept from any person, firm, or corporation engaged in interstate or
foreign commerce any gift, money, or other thing of value given with any purlin-e (or
intent whatsoever, shall be deemed guilty of a felony and shall, upon conviction
thereof, be summarily discharged from office and shall obe punished by a fine not less
than one thousand dollars nor more than ten thousand dollars and by imprisonment.
not less than one year nor more than three years.
[21] That the provisions of this act., requiring inspection to be made by the .Secretary
of Agriculture shall not apply to animals slaughtered by any farmer on Ithe farm ami!
sold and transported as interstate or foreign commerce, nor to retail butchers and retail
dealers in meat and meat food products, supplying their cus(tom(rs: Proirdcd, That
if any person shall sell or offer for sale or tran-sportation for interstate or forlreitn coWm-
merce any meat or meat food products which are diseased, unsound, unhealthful,
unwholesome, or oth. rwise unfit for human food, knowing that such meat foo l pr(,ol-
ucts are intended for human consumnplion, he shall be g16iltv of a mi-lemeanor, and
on conviction thereof shall be punished by a fine not exceeding., one thousand dollars
or by imprisonment for a period of not exceeding one year, or by Ith suihi fine and
imprisonment: P'ror&idrd also, That the Secretary of A.gricullure i" au:thi-ri,.d t,, main-
tain the inspection in this act provi(dledl for at. any slaighti rinng, mnwat-cani in.- salinig,
packing, rendering, or similar establishment. 'motwithsta.ilil.i thisi except iin, 1and
that the persons operating the same may be retail butchers and retail dealers oir
farmers; and where the Secretary of Agriculture shall eftablish .ich injection then
the provisions of this act shall apply notwithstanding thi4 exception

THE IMPORTED MEAT ACT.
0
Extract from an act of Conzress' entitled "An act to reiter- liariff dutlies anil to prnvl-te menue fur tie
Government, and for other purposes," .i iprov'i'l (Pcinlher :. ful' i :%t Sti I I 1. 1,)2, !.7I).
That on and after the day following thie p.-ssa:..e of think a.ct. xc,.-)t a4 oitrhrw-.i'
specifically provided for in this :ac .1, the article". Imlon ii, id i (he followi ung ara ri'lh-
shall when imported into the United States or into any. of its pi,,.-in,^ u,.x, 11it the.
Philippine Islands and the Islands of Guam and Tuttiila) be exempt frnm ,l'tv:
*A







86 IMPORTED MEAT ACT.

545. Meats: Fresh beef, veal, mutton, lamb, and pork; bacon and hams; meats of
all kinds, prepared or preserved, not specially provided for in this section: Provided,
however, That none of the foregoing meats shall be admitted into the United States
unless the same is healthful, wholesome, and fit for human food and contains no dye,
chemical, preservative, or ingredient which renders the same unhealthful, unwhole-
some, or unfit for human food, and unless the same also complies with the rules and
regulations made by the Secretary of Agriculture, and that, after entry into the United
States in compliance with said ruled and regulations, said imported meats shall be
deemed and treated as domestic meats within the meaning of and shall be subject to
the provisions of the act of June thirtieth, nineteen hundred and six (Thirty-fourth
Statutes at Large, page six hundred and seventy-four), commonly called the meat
inspection amendment, and the act of June thirtieth, nineteen hundred and six
(Thirty-fourth Statutes at Large, page seven hundred and sixty-eight), commonly
called the food and drugs act, and that the Secretary of Agriculture be and hereby is
authorized to make rules and regulations to carry out the purposes of this paragraph,
and that in such rules and regulations the Secretary of Agriculture may prescribe the
terms and conditions for the destruction for food purposes of all such meats offered for
entry and refused admission into the United States unless the same be exported by the
consignee within the time fixed therefore in such rules and regulations.























iI




S.












U*














INDEX.

Page.
Abbreviations of inspection marks, authorizationi of .......................... 36
Abrasions on tongues and lips at post-mortem, disposal ....................... 29
Abscess in carcasses at post-mortem, disposal ................................. 29
Access to official establishments by bureau employees ........................ 12
Act-
food and drugs, compliance with ....................................... 69
food and drugs, definition of ............................................ 5
imported meat, definition of............................................ 5
im ported meat, text of .................................................. ,5
meat inspection, definition of----------------------------------------.......................................... 5
meat inspection, text of ................................................. S82-,5
Actinomycosis found at post-mortem, disposal of carcasses----......--...--------------........ 28
Added substances allowed in meat food products ............................ 50
Advertisements, etc., containing inspection legend, use of .................... 37
Anemia in carcasses at post-mortem, disposal ................................ 33
Ante-mortem inspection-
diseases and conditions requiring condemnation .......................... 20
disposal of condemned animals .......................................... 22
facilities to be provided by establishments.............................. -----------------------------14
places where conducted ............................................... 19
"suspects"-niarking. control, separate slaughter, etc ............------------ 20,21,22,27
temperature of animals ................................................ 20, 21
tuberculin reactors ..................................................... 21
Anthrax found at post-mortem, disposal of carcass, etc -----------------------...................... 25
Appeals from inspectors' decisions,. procedure ............................... 5
Application for inspection by importers, method............................. ---------------------------75
Applications for inspection or exemption by packers, retail dealers, etc..... 9-11
Badge, official, entitles admittance to establishments ........................ 12
Benzoate of soda in products, requirement in trade labels .................... 17, 50
Bicarbonate of soda, use in preparation of fats ............................... 51
Blackleg in carcasses at post-mortem, disposal ................................ 2.
Bladder worms, gid, in carcasses at post-,inrtemni, disposal.................... --------------------33
Bladders from carcasses infested with tapeworm cysts, disposal---------------............... :31
Blood used for food purposes, requirements ................................. 22, 5:
Branding-
carcasses, parts, and products ............................................ ,-3G-1
imported carcasses and parts, method .................................... 78
Brands for marking meat and products, use, etc .............................. 39
Bribery of bureau employees ................................................ .71
Bruised carcasses at post-mortem, procedure .................................. 24
Butchers, retail, exemp.lion frimn inspection, rerquirernents................... 9-11
Canned meat and products, marking, sterilnhzation, etc ...................... 52
Canning of meat, passed for sterilization, requirements ....................... 36
Cans defective after sterilization, repairing (of ................................ 52
Carcasses-
dressed with hides left. in, requirement ................................. 21
of animals slaughtered without inspection, procedure...................33. 34
or parts contaminated during post-mortem, disposal ...................... 29
or parts, inflation with air n,,t permitted ................................ 21
retained at post-mortem procedure ..................................... 23:1
Carcinoma in carcasses or parts at post-mnortem, disposal ...................... 29
Carriers-
certificates, tiling annd kc epino p ......................................... I;SI
connecting, statement required in movement of alle'eul uns,,,iiil in;i .... ti.5
connecting, statement required in movement of unsound dlenatured nmeat.. i6






88 INDEX.

Carriers-Continued. Pag.
connecting, statement required in movement of inedible fats, etc ......... 67-68
connecting, statement required in interstate movement of meat etc.... 63-64
connecting, statement required in movement of meat imported For personal
use .................................................................. 81
foreign, loading imported meat, statements required 1----111- 71,74
foreign, loading meat for import, endorsement of certificates.............. --------------74
report of reloading in cases of emergency ................................ 68
Cars-
etc., conveying imported meat prior to inspection, sealing of ............. 76
in wreck, etc., breaking of seals and reloading products ................... 68
sanitary requirements ................................................. 18
ships, etc. transporting import meat, sanitation of ....................... 77
tank, containing inedible product, marking of........................... ------------------------41
tank, labeling, sealing, etc .............................................. 41
tank, sanitary requirements............................................ --------------------------------------18
Caseous lymphadenitis at post-mortem, disposal............................ -------------------------30
Casings-
animal, kind permitted as containers................................... -------------------------------52
colored, marking of .................................................... 39
containing meat products, marking of .................................... 38
hog and sheep, fermenting and sliming of ................................ 53
sausage, use of color ................................................... 50
Catarrh, malignant epizootic, in carcasses at post-mortem, disposal ............ 28
Caul fat, transfer not permitted ...........................................------------------------------------- 24
Cereal-
and water in sausage, marking of ........................................ 38
and water in sausage, requirement in trade labels......................... 45
in meat food products, requirement in trade labels -----....----.------------.... 45
in sausage, amount permitted -.------.....-----------....----......--------------..... 50
Certificate-
for farm meat in interstate trade ....................................... 63
for foreign meat reconsigned to United States.......-----------------..........--.----- 72
for imported meat from country of slaughter............................ -----------------------70-71
for imported meat from other than country of slaughter-----------------................. 73
for interstate movement of meat or product imported for personal use .. 80
for Interstate movement of uninspected meat by retail dealers ............ -- 62
for interstate shipment of inspected and passed meat and products----. ---- 60
for movement of alleged unsound meat .................................. 64-65
for movement of inedible fat, etc ....................................... 67
for movement of meat and products between official establishments...... 61
for movement of unsound denatured meat or product .................... 66
Certificates-
and stamps, export. .................................................. 56-58
and stamps, export, for inedible products ................................ 58
and stamps, preservative, for export, requirements ...................... 58
counterfeiting, defacing, etc., of----....-...--------.---------------------.. 56
delivered to carriers, filing and keeping of........-----------.......---.-------------.. 68
exemption, for export meat and products .....................---........... 58
for combined interstate and foreign movement .......................... 59
foreign, of meat inspection, signatory and other requirements- .......--..... 74
for interstate transportation of meat and products ....--.................... 5960
of exemption, requirements, restrictions, etc-----------.............--...------.------ 10
of imported meat, endorsement by foreign carriers---....-..----..------...------- 74
of inspection, foreign, delivery to inspector ............................. 75
Chemicals-
added to meat food products, requirements .............................. 50
prohibited, not allowed to enter establishments.......................... -----------------------53
Cloth-
casings, sausage, use of color in.........---------------------................----...-------. 50
wrappers, inspection mark on ........................................... 40
wrappers on export products, stamping of ...........................--.... 57
Clothing of employees, sanitary requirements --------..........------......-------- 18
Ccenurus cerebralis in carcasses at post-mortem, disposal ..-.................... 33
Color-
added to lard and other fats, requirements in labeling .............----....... 47
on casings, marking of ........................-.....----..............---....... 39
in manufactured meat products when permitted......................... 50
matter in foreign products, conditions of entry .......................... 69






INDEX. 89

Compound- Pagr.
etc., added water prohibited.......................................... 51
requirements in labeling............. .................................. 4i
use of color in .... .................................................. 50
Condemnation-
of alleged unsound meat or product, procedutre........................... i5
of animals at ante-mortem inspection ..................................... 20-21
of carcasses and parts at post-mortem inspection........................ 23
of meat and products, appeals....................................... ..55
of meat, etc., under food and drugs act ................................. ;
Condemned-
animals at ante-mortem inspection, disposal of .......................... 22
carcasses and parts at post-mortem, disposal of ........................... 23:
meat, kinds allowed for poultry feed ................................... 33
meat or product, equipment for disposal of............................. 15
meat or product, facilities for handling.................................. 14
meat or product, imported, disposal of .................................. 78
meat or product, methliod of tanldking or denaturing........................ 35-3;
meat or product, room for holding....................................... 15
Connecting carriers. See Carriers.
Contagious disease affecting employees, requirements ........................ 19
Containers-
bearing inspection legend, filling, etc -................................... 37, 3S
bearing trade labels, filling, etc ........................................ 41
cloth, inspection mark on.............................................. AllI
defacing, destroying, altering, etc....................................... 56
in package form required to show weight, etc., of contents................ 47
made from animal casings, requirements................................. 52
of export products, stamping of......................................... 57
of import products, labeling of.......................................... 78-79
previously used, requirements in labeling and refilling ....... ......47
second-hand, requirements before using.................................. 18
tin, number of establishment required thereon........................... 42
use of stickers or seals on .............................................. 42
various, definitions of terms .......................................... 7
with false statement, labels forbidden................................... k 43
Contamination-
of carcasses during post-mortem, disposal................................ 29
of meat, etc., by falling on floor, procedure.............................. 48
Conveyers, underground, for products, requirements ..........................34
Cooked meat and products, requirement ............................ ,........ 52
Cooperation with local and State authorities ................................ 55
Counterfeiting inspection marks, labels, etc.... ........................... 56
Cripples at ante-mortem inspection, disposal of............................... 21
Cuspidors in official establishments, requirements........................... 17
Cuts, meat, in market inspection, marking of................................. tl
Cysticercus in cattle and sheep at post-mortem, disposal....................... 31 32
Cysticercus cellulose in hogs at post-nmortem, dilspal.......................... 32
Cysts, tapeworm and hydatid, at po.st-nmrtenm, disposal ....................... 1-33
Dead animals brought into noticial c(,tabliSl1.tent reqliniemnil- .............. :.35
Dead or dying animals found on official iprenmiis'., di:)-po-al f.....................2 L
Declaration-
for foreign meat reconsi:ncd to U Rilcid Sitat, text 7' ..................... 72
for grease establishments, filing by lpro)prit(Ir............................ 11)
for inedible prodict-, filini by maniitf' rr............................. 11
Defacing inspection marks, labels, containers ( ............................
Defective cans, repaying after .toriliz:.itioii .................................. -,2
Definitions of terms, p)llrases, etc., u ',d i ii r-.gtnlati.- 11 ...... .................. s
Degeneration, slimy, of fat in carca:-ss at p,-l-mort,, di->,, ............. :i3
DcmodcrxfoJbllicu/,rum in iii at pJlt-in rldom. 4is, l........................ 31
Denaturing condemned noit-at, methllod ...................................... ,
Diamond skin dieas- ,,' l'ricaria.
Disease, contagious, affc.ling employVees'. requirements. .................... I i
Disinfection-
facilities to be providled ............................................... I I
f a cilo iti e ps to b op r o v nid o n . . . . . . . . . . . . . . . . . . . . . 2
following post-mnrtem on diseased carcasses ............................. 2"
following slau.l itter of animal affected wiIt i antlirax ........................ 25






90 INDEX.

Disinfection-Continued. Page.
of hands and implements........................................... 14,15,18
of hides and skins of diseased carcasses before removal .................... 24
Distributers of products, names on trade labels and containers ................. 43
Diversion of shipments in cases of emergency, procedure. .. 68
Dock or place at official establishments for receipt of returned products....... 49
Dogs in official establishments, requirements ................................ 16
Domestic meat label, use and requirements .................................. 39,40
Downers at ante-mortem inspection, slaughter and disposal of ................ 21
Drainage of establishments and premises, requirements .................. 14,16,18
Dyes in meat food products, requirements ............................. 39,47,50, 53
Echinococcus in carcasses at post-mortem, disposal ........................... 33
Edible offal in meat products, labeling of ................................... 46
Emaciation in carcasses at post-mortem, disposal ............................ 33
Emergency-
movement of inspected products, diversion, etc-------------------------.......................... 68
slaughter, requirements ................................................ 21, 33
Employees-- N
bureau, bribery of ..................................................... 56
bureau, daily reports of inspection work................................ 55
bureau, eligibility for employment at establishments..--------------------.............. 13
bureau, organization and classes .----......--------------...--....----------------....... 8-9
bureau, right of access to official establishments ......................... 12
bureau, soliciting employment at establishments, forbidden .............. 13
bureau, to report unsound inspected products found outside of establishments 56
clothing, sanitary requirements----------------------------------..................................... 18
diseased, forbidden to handle meat, etc ................................. 19
handling diseased carcasses, requirements ............................... 18
Enteritis in carcasses at post-mortem, disposal .............................. 29
Equipment-
for rendering and conveying edible and inedible products, requirements.. 34
of tanks for condemned products ....................................... 15
or utensils, insanitary, condemnation of ................................. 19
required at establishments for conducting inspection .....-----............... 13-15
sanitary requirements-----------......--.....------------...-----.....---....---------... 16-18
Erytbema in hogs at post-mortem, disposal ................................. 31
Establishments-
access to, by bureau employees ........................................... 12
manufacturing grease and inedible products, filing of declaration ......... 10,11
movement of meat, etc., between ..................................-... 61
numbers oit trade labels and containers .....................-------..........---... 41, 42
requiring inspection during unusual hours, procedure..-----------------......... 13
sanitary requirements in .............................................. 15-19
small, hours of operation designated by inspector ........................ 13
subject to inspection........... --------------------..............---------..------..-------.. 8
subsidiary, separate inspection necessary ................................ 11
to provide facilities for inspection ...................................... 13-15
Exemption-
certificates for export meat and products ................................ 58
certificates, requirements, restrictions, etc ............................... 10
from inspection, application for, requirements ...--.......-................. 9-11
of farmers, retail dealers, and retail butchers from inspection ............. 10
Export-
certificates, issuance, requirements, etc ................................. 57
fats, uninspected, requirement ......................................... 58
meat and products, exemption certificates for----------------------........................... 58
meat and products, marking of ..........--...............................--- 40
meat and products to Europe etc., certificates necessary ................. 57
products transferred from tank cars, labeling, etc....................... ---------------------- 41
products, use of preservatives, etc- ......................--................. 51
stamps and certificates................................................. 56-58
Facilities to be provided for conducting inspection------.......---....-----....--....------- 13, 15
False names, statements, pictures, etc., on trade labels prohibited ............ 43
Farm-
meat offered for interstate trade, certificate required..................... ---------------------63
slaughtered animals in official establishments, procedure ................. 34
slaughter, exempt from inspection ......... ..........................- 10






INDEX. 91

Fat- Page.
imported, conditions of entry ........................................... 70
inedible, brought into official establishmnenL ............................ 35
inedible, marking of................................................... .11
inedible, movement of, certificate for.................................... 67
mixtures, labeling of, requirements ..................................... -.16
of carcasses infested wilh tapeworm cysts, disposal ........................ 31
on carcasses, transfer not permitted..................................... 24
preparation of, use of bicarbonate of soda and fuller's earth ............... 51
prepared, use of color in................................................ 50
previously inspected, conditions of entry into (iicial eitabli.nliil.iit ....... 49
rendered, condemned on reinspectlion, tanking of....................... 36
uninspected, offered for export, requirement............................. 58
Ferries as interstate carriers, status........................................ 59
Filing of transportation carriers' certificates ................................. 68
Final inspection, facilities for............................................... 14
Flies in establishments, precaution required( ................................ 16
Flukes, liver, in carcasses at post-mortem, disposal ........................... 33
Food and drugs act, compliance with .................... :.................. 69
Foreign-
inspection of imported meat, etc., requirements.......................... 69
language on trade labels, requirements ................................... 43
Frankfort style sausage, placing inspection mark on......................... 38
Fresh, use of term on trade labels............................................ 44
Fuller's earth, use in preparation of fats .................................... 51
Gastritis in carcasses at post-mortem, disposal .............................. 29
Gid bladder worms in carcasses at post-mortemn, disposal ...................... 33
Grease-
condemned on reinspection, tanking of.................................. 36
establishments, filing of declaration, etc.................................. 10
imported, conditions of entry........................................... 70
inedible, marking of.................................................... 41
Ham, use of term on trade labels............................................ 44
Handling-
diseased products, facilities for........................................ 14
of diseased carcasses by employees of establishments, requiremeus ...... 18
Heads used in food products, cleansing of.................................... 53
Hemorrhagic septicemia in carcasses at post-mortem, disposal................ 28
Hides-
left on carcasses to be dressed, requirement.............................. 24
bf diseased animals, conditions of removal............................... 24
Hog carcasses found diseased before evisceration, procedure ................. 21
Hog cholera-
or swine plague at ante-mortem, disposal of hogs affected .................. 2"
or swine plague found at post-niortemu, disposal of carcasses ............... 27-2s
Hogs-
affected with hog cholera, disposal..................................2. 27 ,2, ',
exposed to hog cholera, separate slaughter of ............................ -21
scalded alive or suffocated, disposal at post-morl(,em...................... 33
showing high temperature at ante-ni(irtemin, disposal 4i ....................
Holidays, legal, inspection on............................................... 13
Hydatid cysts in carcasses at post-mourtemn, disposal ......................... 1
H peremia in carcasses at pii st-mn irteIm, (I IS. sal ............................ 2!
Hypoderma lineata in animal casings, trea(tm-ennt .............................. i:
Ice or water added to ausatge, q(iuant ityaliedvi ............................. AI1
Ictero-hematuria, parasiti(c, in sheep) at pist-nin'riem, Uin'al................ "14
Icterus in carcasses at post-mortem, disposal ................................ :0
Imma ture-
animals at ante-mortem inspection, di.spoal ............................ 0' I
carcasses at post-mtirtem, disposal ..................................... '
Import-
carcasses and parts, requirements. fn,,r inspection ......................... 77
meat. a1nl proI ,cts, c:rniticais ,' iri-pecti,,4nn ....................... ..... 71- 75
meat and prdu(hicts, cinclil ins o if entr" w'li'II r -"igi-iu, il ................ 71-72
meat and prntlits, (ldisp sil -ifller pas., ir,_ i11t1',') ii .................... ...
meat. and ,pniiir'ts., in-ispeiie niarkinit. 'i ,,..... .......................... 7s 7I
meat and product, inte'tetale transportation tf .......................... -79






92


INDEX.


Import-Continued.
meat and products, kinds forbidden...................................
meat and products, removal forbidden until marked....................
meat and products, removal from sealed cars.............................
meat and products, requirements governing place of inspection..........
meat and products, requirements of foreign inspection..................
meat and products, sanitation of ships, cars, etc., used in conveyance ......
meat, inspection of, facilities required from importers...............
m eat law, text of......................................................
meat not originally consigned to the United States, conditions of entry...
meat or product, condemned, disposal of...............................
meat or product, delivery before inspection, conditions.................
meat or product for personal use of consignee, conditions of entry .........
meat or product, method of applying for inspection....................
meat or product, movement prior to inspection........................
meat or product, taking samples for analysis............................
meat seals, requirements .............--------------..-.....-.......................
products, labeling of containers ........................................
Importers-
applying for inspection, requirements..................................
required to furnish facilities at inspection.............................
Inauguration of inspection, requirements....---.....-......-................
Inedible-
fat, etc., movement....................................................
fat, foreign, conditions of entry ........................................
fats brought into official establishments, requirements........--... ,....
products, filing of declaration by manufacturer ..........................
products for export, stamps, etc., for ....................................
products, marking of ..............-.............. .....................
products, separate rooms for ............------..-......................
products, trucks for, requirements .....................................
Infiltration, serious, in carcasses at post-mortem, disposal.. ........... .....
Inflammation in carcasses at post-mortem, disposal........................
Inflation of carcasses with air not permitted.................................
Ingredients-
in meat food products, definitions......................................
of products, required with proofs of trade labels........................
used in manufacture of products, sanitary requirements.................
Injured animals, inspection, slaughter, etc.................................
Insanitary equipment or utensils, condemnation of.........................
Inspection-
act, etc., reporting violations............................................
application for, by packers, dealers, etc., requirements...................
at small establishments, hours of operation.............................
during unusual hours, notice by establishment...........................
facilities to be provided by establishments .............................
force, organization and duties...........................................
foreign, of imported meat, etc., requirements.............................
legend. See Legend.
market, provisions ....................................................
marks, abbreviations, authorization of.................................
marks, labels, etc., counterfeiting or defacing of..........................
of alleged unsound meat, procedure ....................................
of im ports...........................................................
on legal holidays.....................................................
Inspectors, bureau, organization, and duties.................................
Interstate transportation or movement. See Transportation.
Intestines-
not permitted as ingredients of meat products............................
of carcasses infested with tapeworm cysts, disposal ........................
Jobbers and wholesalers, interstate shipments by .........----.....................
Kidneys used in food products, requirements...............................
Label, domestic meat, use and requirements...............................
Labeling-
and refilling of previously used containers..............................
and sealing of tank cars, requirements ..................................
of canned products made from meat passed for sterilization...............


Page.
69
78
76
75,76
69
77
S77
85
71-72
78
76
79-81
75
75
77
76
78-79

75
77
12

67-68
70
35
11
58
41
16
17
33
29
24

45
42
50
21, 33
19

12
9-11
13
13
13-15 1
8-9
69

54
36
56
65
69-81
13
8-9

53
31
59,60
53
39,40

47
41
36






INDEX. 93

Labeling-Continued. Page.
of containers of imported products...................................... 78-79
of foreign inedible fat, requirements .................................... 70
of mixtures containing inspected meat or )products ....................... 54
of sausage, examples ................................................... 44,45
Labels-
marks, etc.2 counterfeiting or defacing of ................................ 56
trade, affixing to containers ............................................ 41
trade, containing names of distributors, etc., requiremtents ............... 43
trade, description, requirements, etc .................................... 11-.S
trade, false names, statements, pictures. etc., forbidden n................. *1:
trade, for fat mixtures, requirements .................................... .16
trade, for lard, etc., with color added, requiremelLts ..................... 47
trade, for pork sausage, requirement .................................... 45
trade, for products with benzoate of soda, requirements ................. 47, 50
trade, for products with water and cereal, requiromeits .................. 45
trade, for products with more than one ingredient, requirements .......... 45
trade, for sausage with water and cereal, requirements ................... 45
trade, in foreign language, requirements........................... 43
trade, kinds permitted ................................................. 42
trade, of lard having added substances, requirements--------------------.................... 46
trade, of meat products containing edible offal, reqiiriivedis- ............ 46
trade, on containers, use without domestic meat label ................... 40
trade, on previously used containers, requirements ....................... 47
trade, statements allowed on ........................................... 41
trade, submission for approval ......................................... 42
trade, use of stickers or seals with ....................................... 42
trade, with descriptive terms, requirements............................. 44
Laboratory-
inspection, exemption of products from transportation requirements ...... 68
inspection of imports, samples for ...................................... 77
Lard-
and compounds and substitutes, added water prohibited .................. 51
and compounds, use of color in ........................................ 50
and tallow, method of rendering condemned carcasses and parts into .... 36
colored, labeling of ................................................... 47
compound, requirements in trade labels ...............................------------------------------- 46
containing lard stearin, etc., requirements in labeling-................... 46
labels, use of term "leaf" on .......................................... 45
"pure," preparation of................................................ --------------------------------------------53
Law, meat inspection, text of ............................................. 82-85
Law relating to imported meat, text of .................---.........--........... S5
Lay inspectors, duties, etc ................................................. 9
Leaf lard-
preparation of, requirement ........................................... 53
use of term on trade labels -----------------------------------------............................................. 45
Legal holidays, inspection on .............................................-------------------------------------------.. 13
Legend, inspection-
act of June 30, 1906, three-year provision ................................ 8s
affixing on meat and p)roducts.......................................... --------------------------37
definition ............................................................. 6
embodied in stickers or seals ........................................... 42
embossed on metal containers ......................................... -12
making copies forbidden .............................................. :37
on advertisements., etc., use of......................................... 117
on brands, etc., use of ................................................. 3:9
on detachable device forbidden ......................................... 12
on mixtures containing inspect ed meat, re, iiireinrit-1-s ................... 51
on primal parts after processing-"*................... .---------- -:-- -S
on sausage and other meat in (caLinaM, marking-........................ 3s
on trade labels. .. . . . . . . . . . . . . . . . . . . . . . . . . . .-- 11
Limeon traduse in cleansing of tripe.............................................. 41
Lime, use in cleansing of tripe-------------------------S
Lip-and-leg ulceration. Sec Necr'ibacillsis..
Liver flukes in carcasses at )po.t-nmortem, disposal ........................... 33
Local meat inspection, cooperation with .................................... 55
Lockers for keeping inSpec'lion brands, requirements.......................... 15
Lumpy jaw. See Actinomycosi.s.
Lymphadenitis, caseous, in carcasses at lpost-lmortJmi, dip-osal ................. 30






94 INDEX.

Page.
Malignant epizootic catarrh in carcasses at post-mortem, disposal.......... 28
Mammitis in carcasses at post-mortem, disposal .............................. 29
Mange in carcasses at post-mortem, disposal --......--.....--...................... .r, 30
Market inspection, sanitary and other requirements .........................---------------------- 16, 54
Marking-
branding, and identifying meat and products ............................ 6------- 41
canned meat and products...................................... .....-----------------------------------------..... 52
cloth containers ........................................................ 40
imported meat or product, procedure.................................... -------------------------------78-79
inedible fats ........................................................... 41
meat or product with domestic meat label ------..---------..-----------........ 39-40
primal parts after processing ............................................ 38
sausage and other meat in casings ........................................ 38
unmarked cuts in market inspection ...........----.......---.................. 54
Marks-
labels, etc., counterfeiting or defacing of ................................ 56-
stencils, etc., on previously used containers, r-equirements ................. 47
Meat-
and products exported to Europe, etc., certificates necessary............. 57
and products for laboratory inspection, exemption from transportation
requirements-----------.............----------. ------------------------------... 68
and products, foreign, kinds forbidden to enter ........................... 69
and products, reinspection and preparation of......................... ---------------------48-54, 56
condemned, kinds allowed for poultry feed ..........----.----................... 33
inspected, becoming unsound, permit for movement-..................... 64
of tuberculous animals, disposal of ....................................... 26
passed for sterilization, canning of, requirements -----------------------.........................-. 36
trimmings, foreign, conditions of entry ................................... 70
Melanosis in carcasses at post-mortem, disposal -.....--..----................. 29
Metritis in carcasses at post-mortem, disposal-----.......-----..-----....---------------....... 29
Milk fever at ante-mortem inspection, disposal of animals affected ............. 20
Mixtures containing inspected meat, requirements-............................ 54
Movement. See Transportation.
Mulliceps multiceps in carcasses at post-mortem, disposal...................... 33
Municipal meat inspection, cooperation with ................................. 55
Necrobacillosis in carcasses at post-mortem, disposal .......................... 30
Nephritis in carcasses at post-mortem, disposal -----------------------------............................. 29
Nuisance in official establishments or premises forbidden--------.................... 19
Odors-
in carcasses at post-mortem, disposal ................................... 30
in official establishments, requirements...........--------------------....--..--------- 19
(Esophagostomum in animal casings, treatment --------.---------......------------.. 53
Offal, edible, in meat products, labeling of -------------.....-----.......--..------------ 46
Oleo oil, uninspected, offered for export, requirement ..............-.......... 58
Oleomargarin manufacture, fittings, etc., sanitary requirements ............... 50
Packing of export products containing preservatives .......................... 51
Parasites in carcasses at post-mortem, disposal ............................... 32
Parasitic ictero-hematuria in sheep at post-mortem, disposal ..-................ 28
Parcel post as interstate carrier ............................................. 59
Parturition. See Pregnancy.
Paunches and stomachs used in food products, cleansing of ................... 53
Pericarditis in carcasses at post-mortem, disposal-----------------..............-------....-..- 29
Phlebitis in carcasses at post-mortem, disposal ............................... 29
Pipes and equipment, underground, for conveying products, requirements..-- 34
Plans-
and specifications of plants to accompany applications for inspection...... 9
for remodeling and for new structures, submission of ...--................. 15
Polyarthritis in carcasses at post-mortem, disposal ........................... 29
Pork-
sausage, requirements in trade labels .................................... ---- 45
trichinae in, requirements in manufacture of products........-------------------- 52
Post-mortem inspection-
disposal of diseased carcasses and parts ................................25-33
facilities to be provided by establishments --...........................- 14
general requirements .................... ............................. 22-25






INDEX. 95

rP age.
Poultry feed, condemned meat allowed in manufacture of.................... 33
Pregnancy-
cases at ante-mortem inspection, disposal of ............................. 22
in carcasses at post-mortem, disposal ................................. .33
Preparation and reinspection of meat and products ........................... 48-54
Preservative stamps and certificates for export, products, requiremnins ........ 58
Preservatives-
in export products, requirements ........................................ 51
in foreign meat, etc., conditions of entry ................................. 69, 77
in meat food products, requirements .................................... 50
prohibited, forbidden to enter establishments ............................ 53
Primal parts-
definition of term ...................................................... 7
m parking of ........................................................... -38
unmarked, transporting from establishments ............................ 37
Processing in official establishments, requirements ........................... 49
Pseudo-leukemia in carcasses at post-mrrtem. disposal ...................... 29
Pyemia in carcasses at post-mortem, disposal ............................... 2-, 29
Rabies at ante-mortem, disposal of animals affected ......... ...---...........------ 2)
Railroad sickness at ante-mortem, disposal of animals affected ............... 20
Rats, etc., in establishments, destruction of ................................. 16
Reinspection-
and preparation of meat and products ................................... 48-51
of fat entering official establishments ................................... 49
of meat and products brought into official establishments ................ 48-19
of meat and products, permissible at any time or place .................. 48, 56
of returned products, receiving dock for ................................ 40
of shipments in transit, waived in cases of emergency ................... 68
Reloading inspected products in cases of emergency ......................... 68
Rendering condemned carcasses and parts into tallo)w and lard. method ....... 36
Report, carriers', of reloading products in cases of emergency................. 63
Reporting-
unsound inspected products found outside establishments ............... 56
violations of inspection act, etc ......................................... 12
Reports of inspection work, requirements .................................. 55
Reshipments of meat. etc., by ]Ji ibbers and wholesalers ...................... 59,60
Retail-
butchers and dealers, exemption requirements -........................... 10
dealers, exempted, offering uninspected meat in interstate trade, certifi-
cate required-........................................................ 62
Retained. See "U. S. retained."
Returned products at official establishments, receiving dock for .............. 49
Room for holding condemned products, requirements ....................... 15
Rooms for inedible products, required to be separate ............ ............. 16
Sal soda, use in cleansing of tripe ........................................... 51
Samples-
for official use exempt from transportation requiremenk- ................... (iS
of import products subject to analysis, takin,. of ......................... 77
of products, etc., required free (if cost ................................... 5
Sanitary requirements in official establishments ............................. 15-19
Sanitation-
of ships, cars, etc., transpiirtiniz imported meat. requirement .............. 77
reports by employees and inspectors .................. ................ 55
Sarcoma in carcasses at post-mortem, disposal ............................... 29)
Sausage--
casings, use of color in .....................----------------------..........................--- 50
etc., uncooked, containing, pork muscle, requirements .................... 52
in casings, inspection mark on .........................................
labeling of, exam ples ................................................. -1 1.45
packed in oil, requirements ........................................... -12
pork, requirement in trade labels ...................................... 15
with water and cereal .............................................. 3s -S 0
Scab in carcasses at post-m ortenm. disposal ................................. 30
Sealing-
and labeling tank cars. requirements ................................... 41
cars, wagons, etc., conveying imported meat prior to inspection .......... 7






96 INDEX.

Seals- Page.
of condemned tanks, requirement ...................................... 35
on cars, breaking in cases of emergency ................................. 68
on wagons in movement between establishments, breaking of............ 62
or stickers, use on containers ................................... ...... 42
Second-hand tubs, etc., requirements before using........................... 18
Septicemia in carcasses at post-mortem, disposal.............................. -------------------------28, 29
Shipments-See also Transportation.
between official establishments, notification of........-------------...--......-----------.. 62
of inspected products, diversion of in case of emergency ................--.. 68
Ships, cars, etc., transporting import meat, sanitation of ....................... -.... 77
Skin diseases in carcasses at post-mortem, disposal........................... -----------------------30,31
Skins of diseased animals, conditions of removal--------.........----....---------------...... 24
Soda-
benzoate, in products, labeling of..------------....... ---.-----------------. 47,50
bicarbonate,' use in preparation of fats -----------------------........................- .......... --------51
sal, use in cleansing of tripe ----------------------------------------........ 51
Stamps-
and certificates, export, requirements--------------..............-..--.------------- 56-58
export, method of iffixing ...........................................-- .... 57
marks, labels, etc., counterfeiting or defacing of-------.-----------------.. 56
State meat inspection, cooperation with........-------------------...--....--....--..-----------.... 55
Steam and vapors during inspection, requirements.....--------....--....-------....------ 14,17
Stearin, uninspected, offered for export, requirement..---------.......--------------- 58
Stencils-
marks, etc., on previously used containers, requirements.................. -----------------47
tags, etc., approval required.....------------.....---...------...-..------------------- 42
tags, etc., shall not bear inspection legend----.....----------.....-....-------------- 42
Sterilization-
of canned products, requirements-------..........-------.---------------------- 52
of carcasses and parts, method......----------........----..------...------------------- 36
Sternum of carcasses at post-mortem, requirement---------...........-----....-----..------- 24
Stickers or seals, use on containers ...........................-.........------.....----. 42
Stillborn and unborn animals at post-mortem, disposal of-----........--------..------ 33
Stomachs and paunches used in food products, cleansing of...-------------..------ 53
Subsidiary establishments, separate inspection necessary ...................... 11
Suspects atante-mortem, marking, removal, slaughter, etc-----......-...---....--.------ 19-21
Swine plague. See Hog cholera.
Tags-
marks, labels, etc., counterfeiting or defacing of.......................... ------------------------56
reject, on insanitary equipment or utensils-------.............--------...----.---------- 19
stencils, etc., shall not bear inspection legend.....--------------...----..-------- 42
Tallow-
and lard, method of rendering carcasses and parts into-------........----...-------- 36
imported, conditions of entry--------..........---------..---.------------------- 70
inedible, marking of.--------- ......-------.-----------------...------------- 41
uninspected, offered for export, requirement............---------------....----...-------- 58
Tank-
cars, labeling, sealing, etc.......... --------------.--.-------.-------------------- 41
cars, sanitary requirements .............................................. 18
for condemned products, equipment for sealing------..........-----.-------.....----.. 15
rooms and tanks, requirements .......-----------..--------------.---------- ..... 34-35
Tanking-
animals condemned at ante-mortem, method ............................. 22
condemned meat, method ---------.........-..------.---------------------- 35-36
Tapeworm cysts in carcasses at post-mortem, disposal --.....------...-------------...... 31-32
Temperature of animals at ante-mortem, requirements ..........--.............. 20,22
Tetanus at ante-mortem, disposal of animals affected.------.......-----.----------.......--.- 20
Texas fever in carcasses at post-mortem, disposal---------...........-...-------......----------. 28
Tin containers, number of establishment required thereon--------------------................... 42
Tinea tonsurans in hogs at post-mortem, disposal .............-----...---............. --31
Toilet rooms, etc., in establishments, requirements --....--...---.-----..-----..--.------ 17
Tonsils not permitted as ingredients of food products----........--------..---....-----.. 53
Trade labels. See Labels.
Transportation-
certificates for meat and products, text.--...---------.....---------..------ 60-67,80
of alleged unsound meat ...----------....--------..----------------------- 64-65
of imported meat or product prior to and after inspection-----.......--------...- 75, 81.






INDEX. 97

Transportation-Continued. Page
of inedible fat, etc ...................................................... 67
of meat and product slaughtered on farnim ................................. 10, 63
of meat, etc., as part of foreign movement................................ 59
of meat, etc., between official establishments............................ 61-62
of meat, etc., by jobbers and wholesalers ................................. 59-60
of meat, etc., statement to connecting carriers ........................... 63-64
of meat or product imported for personal use ............................ 80
of products for laboratory inspection, exemption.......................... 68
of products too small for marking, requirements .......................... 38
of uninspected meat by retail dealers ................................... 62
of unsound denatured meat or product ................................... 66
Traveling inspectors, duties, etc ............................................. 9
Trichinae in pork, requirements in manufacture of products.................... 52
Trimmings, meat, foreign, conditions of entry .............................. 70
Tripe, cleansing of, use of sal soda or lime.................................... 51
Trucks for inedible products, requirements .................................... 17
Tuberculin test, reacting animals marked "suspects" at antc-mortem ........ 21
Tuberculosis-
etc., affecting employees, requirements ................................. 19
found at post-mortem, disposal of carcasses and meat .................... 25-27
Unborn and stillborn animals at post-mortem, disposal of.................... --------------------33
Urticaria in hogs at post-mortem, disposal ................................... 31
"U. S. condemned," definition ............................................. 6
"U. S. inspected and condemned," definition .............................. 6
"U. S. inspected and passed," definition.................................... 6,8
"U. S. inspected and passed under act of June 30, 1906," three-year provision.. 8
"U. S. refused entry"-
conditions of marking on imported products ............................. 77
definition .............................................................. 6
"U. S. rejected" tag on insanitary equipment or utensils .................... 19
"U. S. retained"-
definition .............................................................. 6
room provision for ..................................................... 15
tag on reinspected products, procedure ................................... 48
tags, use at post-mortem inspection...................................... ----------------------------------23
"U. S. suspect," definition ................................................ 6
Utensils, insanitary, condemnation of ........................................ 19
Vaccine-
animals at ante-mortem inspection, disposal of............................ 22
lesions, unhealed, in carcasses at post-mortem, disposal ................... 28
Vapors and steam during inspection, requirements .......................... 14,17
Veal loaf, requirement in trade labels ...................................... 45
Vermin in establishments, destruction of ................................... 16
Violations of inspection act, etc., reporting ................................. 12
Virus, rat, not allowed in establishments .................................... 16
Wagons in establishments, sanitary requirements, etc ........................ 18,62
Water-
added to lard, compound, or substitute, not permitted .................. 51
and cereal in sausage ............................................... 38, 45, 50
supplies in establishments, requirements ............................... 16
Weasands of carcasses infested with tapeworm cysts, disposal ................ 31
Weight, etc., of contents of packages, requirements ......................... -47
Wholesalers and jobbers, interstate shipments by ............................ 59, GO60
Withdrawal of inspection, conditions ....................................... 12
Wrappers--
cloth, inspection mark on .............................................. 40
cloth, on export products, stamping of .................................. 57
etc., use of stickers or seals on ........................................... 42
Wrecks, railroad, diversion and reloading of products ....................... 68
49608-14 --7

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