Order amending regulations relating to meat inspection

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Material Information

Title:
Order amending regulations relating to meat inspection
Physical Description:
3 p. : ; 23 cm
Language:
English
Creator:
United States -- Bureau of Animal Industry
Publisher:
Government Printing Office
Place of Publication:
Washington, D.C
Publication Date:

Subjects

Subjects / Keywords:
Meat inspection -- Law and legislation -- United States   ( lcsh )
Genre:
federal government publication   ( marcgt )
non-fiction   ( marcgt )

Notes

Statement of Responsibility:
U.S. Dept. of Agriculture, Bureau of Animal Industry.
General Note:
"Amendment 14 to B.A.I. Order 211, revised."
General Note:
"Issued October 26, 1940."

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 030009679
oclc - 85229132
System ID:
AA00018811:00001

Full Text
144^. :T; I/ 4


(Amendment 14 to B. A. I. Order 211, Revised) Issued October 26, 1940







United States Department of Agriculture
BUREAU OF ANIMAL INDUSTRY


ORDER AMENDING REGULATIONS RELATING TO MEAT
INSPECTION


Pursuant to the authority conferred upon the Secretary of Agriculture by
the act of Congress approved March 4, 1907 (34 Stat. 1260; 21 U. S. C. 71-91),
Title 9, Chapter I, Subchapter A, Code of Federal Regulations [B. A. I. Order
211, Revised], as amended, is hereby further amended, effective November 1,
1940, as follows:
(1) Subsection (c) of section 1.1 [Reg. 1, sec. 1, par. 11] is amended to read
as follows:
(kc) "U. S. passed for sterilization."-That the carcasses and parts of car-
casses so marked have been inspected and passed on condition that they be
rendered into lard, rendered pork fat, or tallow as prescribed by Part 15 [Reg.
15, amdt. 3, August 29, 1925] or otherwise sterilized by methods approved by
the Chief of Bureau.
(2) Subsection (bb) of section 1.1 [Reg. 1. sec. 1, par. 28, amdt. 3, Augulst
29, 1925] is amended to read as follows:
(bb) "U. S. passed for cooking."-That the carcasses and parts of carcasses
so marked have been inspected and passed on condition that they be rendered
into lard, rendered pork fat, or tallow as prescribed by Part 15 [Reg. 15, amdt. 3,
August 29, 1925] or otherwise cooked by methods approved by the Chief of
Bureau.
(3) Subsection (d) of section 11.5 [Reg. 11, sec. 3, par. 2, rule D] is amended
to read as follows:
(d) Carcasses for lard, etc.. after removal of parts con-taining tubercular
lesions.-Carcasses which reveal lesions more severe or more numerous than
those described for carcasses to be passed (subsection (c)) [Reg. 11, sec. 3,
par. 2, rule C], but not so severe nor so numerous as the lesions described for
carcasses to be condemned (subsection (a)) [Reg. 11, sec. 3, par. 2, rule A),
may be rendered into lard, rendered pork fat, or tallow or otherwise sterilized
in accordance with Part 15 [Reg. 15, amdt. 3, August 29, 1925], if the distri-
bution of the lesions is such that all parts containing tuberculous lesions can
be removed.
(4) The caption of Part 15 [Reg. 15] is amended to read as follows:

PART 15-RENDERING CARCASSES AND PARTS INTO LARD. RENDERED PORK FAT, AND
TAT.LOW, AND OTHER STERILIZATION
(5) Section 15.1 [Reg. 15, sec. 11 is amended to read as follows:
SEC. 15.1. Sterilization; carcasses and parts. passed for: rendering into lard
or tallow.-Carcasses and parts passed for sterilization may be rendered into
lard, rendered pork fat. or tallow, provided such rendering is (lone in the
following manner: The lower opening of the steam rendering tank or other
closed rendering equipment shall first be securely sealed by a Bureau employee,
then the carcasses or parts shall be placed in such equipment in his presence,
after which the upper opening shall be securely sealed by such employee. Such
carcasses and parts shall be cooked for a time sufficient to render them effec-
tually into lard, rendered pork fat. or tallow, provided all parts of the product
are heated to a temperature not lower than 170 F. for a period of not less
than 30 minutes.
27.3.87-40










(6) Section 15.2 [Reg. 15, sec. 2] is amended to read as follows:
Smc. 15.2. Sterilization; carcasses and parts passed for; rendering into lard
or tallow at establishments not equipped with steaming tanks.-Establishments
not equipped with steam rendering tanks or other closed equipment for render-
ing carcasses and parts into lard, rendered pork fat, or tallow as provided in
section 15.1 [Reg. 15, sec. 1] may render such carcasses or parts in open kettles
under the direct supervision of a Bureau employee. Such rendering shall be
done during regular hours of work and in compliance with the requirements
as to temperature and time specified in section 15.1 [Reg. 15, sec. 11.
(7) Subsection (a) of section 15.3 [Reg. 15, sec.: 3, par. 1] is amended to
read as follows:
(a) Carcasses and parts passed for sterilization and which are not rendered
into lard, reilered poik tat, or tallow may be utilized for food purposes pro--
vided they are first cooked by methods and handled and marked in a manner
approved by the Chief of Bureau.
(8) Subsection (a) of section 17.2 [Reg. 17, sec. 2, par. 1] is amended to
read as follows:
(a) Trade labels shall bear the true name of the meat or product contained
in the package, and, except as provided in subsections (b) and (e) [Reg. 17,
sec. 2, pars. 2 and 5] or as specified in this subsection, shall bear, in prominent
letters and figures of uniform size, the phrase "U. S. inspected and passed by
Department of Agriculture," and the number of the official establishment at
which the meat or product was prepared, or, if processed, the number of the
establishment at which last processed. The establishment number may be
omitted from labels applied to metal containers on which such number is.
embossed and from cartons used as containers of oleomargarine, lard, rendered
pork fat, or compound and in which the product is immediately enclosed in,
an approved wrapper bearing the inspection legend and establishment number.
Labels may also bear any other statement, not false or misleading, which has
been approved by the Department.
(9). Paragraph (8), subsection (b), of section 17.22 [Reg. 17, sec. 7, par.
2 (fh)] is amended to read as follows:
(8) The word "leaf" shall not be used in connection with lard prepared from
fat other than leaf fat.
(10)) Subsection (g) of section 17.28 [Reg. 17, sec. 9, par. 7] is revoked.
(11) Subsection (h) of section 17.28 [Reg. 17, sec. 9, par. 8] is amended to
read ias follows:
(h) When not over 20 percent of oleo stearin, beef fat, mutton fat, vegetable
stearin, Or hardened vegetable fat is added to lard or to rendered pork fat,
there shall appear on the label, contiguous to and in the same size and style
of lettering as the name of the product, the statement "oleo stearin added,"
"beef fat added," "mutton fat added," "vegetable stearin added," or "hardened
vegetable fat added," respectively, as the case may be. When not over 20
percent of hardened rendered pork fat is added to lard, there shall appear on
the label, contiguous to and in the same size and style of lettering as the
name of the product, the statement "hardened rendered pork fat added."
(12) Subsection (i) of section 17.28 [Reg. 17, sec. 9, par. 9, amdt. 3, August
29. 19251 is amended to read as follows:
(i) Labels for a mixture, other than oleomargarine and product referred to
in subsection (h) [Reg. 17, sec. 9, par. 8], consisting of fat derived from car-
casses of cattle, sheep, swine, or goats, 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. If such
product consists of a mixture of vegetable fat and fat derived from carcasses
of cattle, sheep, swine, or goats, the specific name or names of the vegetable
fat shall appear among the names of the other ingredients: Provided, That in
cases where the label bears the designation "compound" or "shortening," promi-
nently displayed, the terms "vegetable fat" and "animal fat," respectively, may
be employed to denote these constituents. Tierces, barrels, and half barre's
containing such products shall, immediately after filling, be legibly marked on
one end. and on the side near the end, with the true name of the product. Tin
pails, drums, tubs, and similar containers of such products shall bear the
true name of the product also on the side at the time of filling.
(13) Section 17.35 [Reg. 17, sec. 9, par. 12, amdt. 7, July 25, 1933] is amended
to read as follows:










SEC. 17.35. Use of coloring matter to be shown on label; oleomargarine ex-
cepted.-Coloring matter added to rendered edible animal fat or mixtures of
fats containing rendered edible animal fat, except oleomargarine, under the
provisionis of section 18.6 (c) [Reg. 18, sec. 6, par. 3, amdt. 7. July 25, 19331,
shall be declared on the label in a prominent manner and contiguous to the
name of the product by the statement "artificially colored." When meat or
product is placed in casings colored under the provisions of section 18.6 (c)
[Reg. 18, sec. 6, par. 3, amdt. 7, July 25, 1923], there shall appear on the label
in a prominent manner and contiguous to the name of the meat or product
one of the statements as follows: "Artificially colored" or "casing colored."
(14) Paragraph (2), subsection (a), of section 18.1 [Reg. 18, sec. 1, par.
1(b)] is amended to read as follows:
(2) If an article is found to have absorbed a foreign odor, contains mold
or similar substance or, in the case of rendered animal fat, there is present
tank water in the first stage of sourness, and the article is capable of being
rehandled by approved methods for food purposes, the official establishment
may be permitted, if the necessary steps are immediately taken, to rehandle
it in a manner prescribed by the Chief of Bureau.
If upon final reinspection the article is found to be sound and wholesome,
it shall be passed for human food; otherwise it shall be condemned.
(15) Subsection (g) of section 18.6 [Reg. 18, sec. 6, par. 6] is amended to
read as follows:
(g) No rendered edible animal fat or mixture of fats containing rendered
edible animal fat other than oleomargarine and puff-pastry shortening shall
contain added water.
(16) Section 18.24 [Reg. 18, sec. 12] is amended to read as follows:
SEC. 18.24. Lard; equipment to be used; maintenance of identify.-Equip-
ment may be used interchangeably for the preparation of lard and rendered
pork fat which are to be labeled as such. The Chief of Bureau may grant
permission for the restrictive use of such equipment for the preparation of
other products. The pipes and equipment used for edible fats shall be so
arranged that the identity of the product shall be maintained until the product
is properly labeled.
ADone at Washington, D. C., this 26th day of October 1940.
Witness my hand and the seal of the Department of Agri-
culture.
PATTL H. APPLEBY,
Acting Secretary of Agriculture.


U S. GOVERNMENT PRINTING OFFICE, 1940




UNIVERSITY OF FLORIDA
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U.S. D EPOSITOR
N I. F I

U.S. DEPOSITORY