Order amending regulations relating to meat inspection

MISSING IMAGE

Material Information

Title:
Order amending regulations relating to meat inspection
Physical Description:
10 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 15 to B.A.I. Order 211, revised."
General Note:
"Effective October 1, 1941"

Record Information

Source Institution:
University of Florida
Rights Management:
All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 030009744
oclc - 85229137
System ID:
AA00018812:00001

Full Text
/,2 -,. is"
'4:211


Q N, ZN I ng gPT.
(Amendment 15 to B. A. I. Order 211, Revised), C ET
i
... i l ^ ^'


JU S. DEPOSITORY

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 October 1,
1941, as follows:
(1) Subsection (t) of section 1.1 [Reg. 1, sec. 1, par. 20] is amended to read
as follows:
(t) 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.
(2) Section 1.2 [Reg. 1, sqc. 2] is revoked.
(3) Section 16.14 [Reg. 16, sec. 3, par. 2, amdt. 7, July 25, 1933] is amended
to read as follows:
SECnON 16.14. Marking meat or product placed in casings to ivhich artificial
coloring is applied.-When meat or product is placed in casings to which arti-
ficial coloring is applied under subsection 18.6 (c) [Reg. 18, sec. 6, par. 3,
amdt. 7, July 25, 1933], the article shall be legibly and conspicuously marked
by stamping or printing on the casing or securely affixing to the article the
printed words "artificially colored": Provided, That if the casing is removed
from the meat or product at the official establishment and there is evidence of
artificial coloring on the surface of the meat or product, the article from
which the casing has been removed shall be marked by stamping directly
thereon or by securely !affixing thereto the printed words "artificially colored":
Provided further, That when the casing is colored prior to its use as a covering
for meat or product, the coloring shall be of a kind and so applied as not to be
transferable to the meat or product and not to be misleading or deceptive with
respect to color, quality, or kind of meat or product enclosed therein, and the
casing shall be marked with the words "casing colored" prominently displayed:
Provided further, That sausage of the smaller varieties, such as frankfurters
and pork sausage, shall bear the words "artificially colored" at least once on
each 1 pounds of product: And provided further, That when such meat or
product is distributed from an official establishment in an immediate or true
container of a type and size customarily sold at retail intact, the declaration
of coloring on the label of the package shall be sufficient.
(4) Part 16 [Reg. 16] is amended by adding the following new sections:
SEC. 16.31. Marking meat or product with the list of ingredients.-A meat or
product fabricated from two or more ingredients shall bear a list of the in-
gredients, giving the common or usual names of the ingredients arranged in
the order of their predominance, except that spices, flavorings (including es-
sential oils, oleoresins. and other spice extractives), and colorings may be
designated as "spices," "flavorings," and "colorings" without naming each.
The list of ingredients shall be applied legibly and securely to the meat or
product by means approved by the Chief of Bureau such as stamping, print-
ing, or the use of paper bands, or tied-in paper or fabric flaps on stuffed
sausage, or tissue strips on loaflike articles: Provided, That meats and prod-
ucts for which definitions and standards of identity have been prescribed by
regulation, which conform to such definitions and standards, and which bear
the names specified in the definitions and standards together with such declara-
305113-41







2

tion of optional ingredients and other labeling features as are required in
the applicable definitions and standards, need not bear lists of ingredients:
Provided further, That sausages of the smaller varieties, such as frankfurters
and pork sausage, and bockwurst shall bear the list of ingredients at least
once on each 12 pounds of product: And provided further, That when such
meat or product is distributed from an official establishment in an immediate or
true container of a type and size customarily sold at retail intact, the list of
ingredients on the label of the package shall be sufficient. [Reg. 16, sec. 2, par. 7.]
(5) Part 17 [Reg. 17; SRA, BAI 189, January 1923, "Relabeling Products";
SRA, BAI 190, February 1923, "Coined or Fanciful Names of Products" and
"Designating Vegetable Fat Ingredients of Compound"; SRA, BAI 196, August
1923, "Approval of Labels and Other Markings on Meat and Products"; SRA,
BAI 198, October 1923, "Approval of Labels and Other Markings on Meat and
Products"; SRA, BAI 199, November 1923, "Approval of Labels and Other
Markings on Meat and Products"; SRA, BAI 203, March 1924, "Distribution
of Labels Bearing the Inspection Legend," "Use of the Term 'Bockwurst,'"
afind "Approval of Stencils, Box Dies, and Brands"; SRA, BAI 204, April 1924,
"Net Weight of Meat and Meat Food Products in Official Establishments";
SRA, BAI 209, September 1924, "Approval of Gelatin Labels" and "Approval
of Names and Terms Involved in Trade-mark Registration"; SRA, BAI 216,
April 1925, "Approval of Cloth Containers" and "Approval of Inserts"; SRA,
BAI 217, May 1925, "Labeling Products 'Baked"'; SRA, BAI 244, August 1927,
"Approval of Combination Markings for Meat or Product"; SRA, BAI 248,
December 1927, "Omission of Establishment Number from Cartons" and "Label-
ing Products Containing Pimiento"; SRA, BAI 250, February 1928, "Trans-
parent Wrappings on Meat"; Circular Letter No. 1551, BAI, June 13, 1928; SRA,
BAI 259, November 1928, "Labeling Products 'Shankless' and 'Hockless'";
SRA, BAI 275, March 1930, "Inspection Legend on Cellophane Wrappers";
SRA, BAI 301, May 1932, "Gelatin Permissible in Head Cheese"; SRA, BAI 304,
August 1932, "Labeling Meat Food Products Containing Added Gelatin"; SRA,
BAI 309, January 1933, '"Net-Weight Ruling Applicable to Meat and Products
in Package Form"; SRA, BAI 324, April 1934, "Gelatin Coating for Smoked
Meats"; and Circular Letter No. 2060, BAI, November 2, 19371] is revoked, and
part 17 as hereinafter set out is substituted therefore:

PART 17-LABELING

SEc. 17.1. Labeling required; supervision by Bureau emnployee.-(a) When,
in an official establishment, any inspected and passed meat or product is placed
or packed in any can, pot, tin, canvas, or other receptacle or covering consti-
tuting an immediate or true container, there shall be affixed to such container
or covering a label as hereinafter described in this part: Provided, That plain
wrappings for fresh meat, such as dressed carcasses and primal parts thereof,
which are used solely to protect the product against soiling or excessive drying
during transportation or storage need not bear a label: Provided further, That
uncolored transparent coverings, such as cellophane, which bear no printed
or graphic matter and which enclose any unpackaged or packaged meat or
product bearing all required markings need not bear a label if the required
markings are clearly legible through such coverings: And provided further,
That animal and transparent artificial casings bearing no marks or printed
features other than those required under part 16 need not bear additional
labeling.
(b) Folders and similar coverings made of paper or like material, which do
not completely enclose the product and which bear any printed word or state-
ment, shall possess all features required on a label for an immediate or true
container.
(c) No container or covering which bears or is to bear a label shall be filled,
in whole or in part, except with articles which have been inspected and passed
in compliance with this subchapter, which are sound, healthful, wholesome, and
fit for human food, and which are strictly in accordance with the statements
on the label. No such container or covering shall be filled, in whole or in
part, and no label shall be affixed thereto, except under the supervision of a
Bureau employee.
SEC. 17.2. Labels; what to contain, when and how used.-(a) Labels within
the meaning of this part shall include any printing, lithographing, embossing,
or other marking on labels, stickers, seals, wrappers, or receptacles.










(b) Labels shall contain, prominently and informatively displayed, (1) the
true name of the meat or product; (2) the word "ingredients" followed by a
list of the ingredients when the meat or product is fabricated from two or more
ingredients, except in case of meats and products for which definitions and
standards of identity have been prescribed by regulation; (3) the name and
place of business of the manufacturer, packer, or distributor; (4) an accurate
statement of the quantity of contents; and (5) an inspection legend and the
number of the establishment, in the form shown herewith, on
that portion of the label featuring the name of the meat or
product, or, when there are two or more panels, then on the U. S.
INSPECTED
principal display panels: Provided, That the name and place of A10 PASSED
business of the manufacturer, packer, or distributor and the DEPARTMENT OF
statement of the quantity of contents may be omitted from AGRICULTURE
labels for meat or product not required to be labeled under EST0038
section 17.1: Provided further, That the establishment number
may be omitted from the labels on cartons used as outer con-
tainers of edible fats, such as lard and oleomargarine, when such articles are
enclosed in wrappers which bear an inspection legend and establishment num-
ber: Provided further, That a metal container on which an inspection legend
is embossed may, with the approval of the Chief of Bureau, bear an inspection
legend of different design and may be in abbreviated form: And provided
further, That approved labels which, except as to form of the inspection legend
and establishment number herein required, are in compliance with this
subchapter may be used until January 1, 1943.
(1) The name of a meat or product shall be the common name, if any, and
one which clearly and completely identifies the article. Meat or product which
has been prepared by salting, smoking, drying, cooking, chopping, and the like
shall be so described on the label unless the name on the article implies, or
the manner of packaging shows, that the meat or product was subjected to such
procedure or procedures. The unqualified terms "meat," "meat byproduct,"
"meat food product," and terms common to the meat industry but not to con-
sumers such as "picnic," "butt," "cala," "square," "loaf," "spread," "delight,"
"roll," "plate," "luncheon," and "daisy" shall not be used as names of articles
unless accompanied with terms descriptive of the meat or product or with a
list of ingredients.
(2) The list of ingredients shall appear as part of or in addition to the true
name of the product and shall show the common or usual names of the ingre-
dients arranged in the order of their predominance, except that spices, flavor-
ings (including essential oils, oleoresins, and other spice extractives), and
colorings may be designated as "spices," "flavorings," and "colorings" without
naming each. The name of an ingredient shall not be a collective name but
shall be a specific name, as, for example, "beef," "pork," "beef tripe," "beef
hearts," "sheep livers," "pork snouts," "flour," "corn flour," "potato flour,"
"water," "dried skim milk," "tomato puree," and "beef broth": Provided,
That when the label bears the designation "compound" or "shortening," the
term "animal and vegetable fats" or "vegetable and animal fats" may be
employed to designate the ingredients of mixtures of such edible fats whether
unhardened or hardened singly or as a mixture. "Animal fats" as used herein
means inspected and passed fat derived from cattle, sheep, swine, or goats.
(3) The name under which inspection is granted to an official establishment
may appear without qualification upon the label or the container of an article
prepared by the official establishment so named. When an article is prepared by
an official establishment 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, the name shall be qualified by a
phrase which reveals the connection such person has with the food, as, for
example, "prepared for *."
(4) The statement of quantity shall represent in terms of avoirdupois weight
or liquid measure the quantity of meat or product in the package (exclusive
of materials packed with it) except as provided for in section 17.7. When no
general consumer usage to the contrary exists, the statement shall be in terms
of liquid measure if the product is liquid or in terms of weight if the meat
or product is solid, semisolid, viscous, or a mixture of solid and liquid. Un-
less the statement is so qualified as to show that it expresses the minimum
quantity, it shall be taken to express the actual quantity. When the statement










expresses the minimum quantity, no variation below the stated minimum shall
be permitted, and variations above the stated minimum shall be no greater
than consistent with filling the container to the stated minimum in accordance
with good commercial practice. When the statement expresses actual quantity,
variations incident to packing in accordance with good commercial practice
shall be allowed but the average shall not be less than the quantity stated:
Provided, That packages of meat or product having a capacity of less than 2
ounce avoirdupois or less than /2 itid ounce shall not be required to be
labeled with the statement of the quantity of contents.
(c) Stencils, box dies, inserts, and like devices shall not bear an inspection
legend or any abbreviation or representation thereof: Provided, That wooden
boxes of light material, having a maximum capacity of 5 pounds and fiberboard
containers may, upon approval by the Chief of Bureau, have an inspection
legend and establishment number imprinted thereon.
(d) The establishment number shall be embossed on all sealed metal con-
tainers of inspected and passed meat and products filled in an official establish-
ment, except that such containers which bear lithographed labels in which the
establishment number is incorporated need not have the establishment number
embossed thereon. Labels shall not be affixed to containers so as to obscure
the embossed establishment number.
(e) When any meat or product is placed in a carton or in a wrapper of
paper or cloth or in such other labeled container or covering as the Chief of
Bureau may approve, an inspection legend and the establishment number, in
form and substance as specified in subsection (b) of this section, may be
embodied on a sticker to be securely and prominently affixed, along with the
name of product, at a place on the label reserved and designated for the pur-
pose. In case there are two or more display panels featuring the name of
product, the inspection sticker Shall be affixed to the principal panel or panels.
The inspection sticker shall not be used without the approval of the Chief of
Bureau and shall be affixed to the label under the supervision of a Bureau
employee.
SEC. 17.3. Labeling in connection with definitions and standards of identity.-
When inspected and passed meats or products are labeled with the names of,
or are represented as, articles for which definitions and standards of identity
have been prescribed by regulation, the labels shall conform to such definitions
and standards.
SC. 17.4. Labels to be approved by Chief of Bureau.-(a) No label shall be
used on any meat or product until it has been approved in its final form by the
Chief of Bureau. Sketches or proofs of new labels shall be submitted in tripli-
cate, through the inspector in charge, to the Bureau for approval, and finished
labels shall not be prepared in advance of such approval. After labels have
been printed, lithographed, or embossed in accordance with the approved
sketches or proofs, they shall be submitted in quadruplicate, through the
inspector in charge, to the Bureau for approval.
(b) Each copy of any sketch, proof, or finished label for a meat or
product fabricated from two or more ingredients, when submitted to the
Bureau for approval, shall be accompanied with a statement showing the
kinds and percentages of the ingredients and mode of preparation. Approxi-
mate percentages may be given when the percentages of ingredients may vary
from time to time, if the limits of variation are stated. In case of lithographed
labels, paper take-offs in lieu of sections of the metal containers shall be
submitted for approval. Such paper take-offs shall not be in the form of a
negative but shall be a complete reproduction of the label as it will appear
on the package, including any color scheme involved. In case of fiber contain-
ers, printed layers, such as the kraft paper sheet, shall be submitted for
approval in lieu of the complete container.
(c) Inserts, tags, liners, pasters, and like devices containing printed or graphic
matter and for use on, or to be placed within, containers and coverings of meat
or product shall be submitted for approval in the same manner as provided for
labels in subsection (a) of this section, except that inspectors in charge may
permit use of such devices which contain no reference to meat or meat food
product and bear no misleading feature.
(d) Stencils and box dies may be used on shipping containers, including tierces,
barrels, drums, boxes, crates, and large-size fiberboard containers provided the
markings are applicable to the product, are not false or deceptive, and are used
with the approval of the inspector in charge.







5

SwE. 17.5. Inspector in charge to permit certain modifications of approved
labels.-The inspector in charge shall permit the use of approved labels or other
markings modified as follows, provided the label or marking as modified is so used
as not to be false or deceptive:
(a) The approval by the Chief of Bureau of any label, labeling material, or
brand shall constitute authority for the inspector in charge to permit the use of
larger sizes of the label, labeling material, or brand on which all features of the
marking are proportionately enlarged and the color scheme remains the same.
Approval by the Chief of Bureau for a label shall be accepted by the inspector
in charge as being in blanket form so far as concerns the figures denoting the
quantity of contents. When any approved label, labeling material, or brand is
changed by eliminating or adding any feature, approval by the Chief of Bureau
shall be obtained for the changed label, labeling material, or brand before its use
is permitted.
(b) A master or stock label from which the name and address of the dis-
tributor are omitted, if correct in all other respects, will be approved by the
Chief of Bureau and thus obviate the necessity of individual approval to show
the name and address of each distributor. However, the words "prepared for" or
similar statement must be shown, together with the blank space reserved for the
insertion, and all features including the name and address of the distributor
shall be applied by printing or related process.
(c) Wrappers or other coverings bearing only floral or foliage designs, or
illustrations of rabbits, chicks, fireworks, or other emblematic holiday designs,
such as those commonly used during the Christmas and Easter seasons, need not
be submitted to the Bureau for approval but may be used on permission of the
inspector in charge. Such coverings may bear, in addition, statements of holiday
greetings, such as "Merry Christmas," "Happy New Year," "Compliments of the
Season," etc., and the name or name and address of the establishment, or the
name or name and address of the distributor if properly qualified. Such cover-
ings shall be submitted for approval if they bear illustrations of animals the
carcasses of which come within the scope of this subchapter, illustrations of corn,
nuts, or other materials recognized as feedstuffs for such animals, or statements
not within the scope of those outlined above. The foregoing does not authorize
the omission of labels or other markings required under this subchapter. The
affixing of approved labels to such illustrated coverings does not necessitate the
approval of the coverings to which the labels are affixed.
(dl) A slight change in arrangement of directions pertaining to the opening
of cans or the serving of the product, or in the application of the name of the
establishment or distributor or qualifications accompanying such name, does not
necessitate reapproval by the Chief of Bureau of the label involved.
(e) The substitution on approved labels and approved markings of such abbre-
viations as "lb." for "pound," "oz." for "ounce," or the substitution of the word
"pound" or "ounce" for the abbreviation does not necessitate the submittal to the
Chief of Bureau of the changed labels or markings for approval.
(f) Brands and stamps which are approved by the Chief of Bureau for im-
printing, with a prescribed harmless marking fluid, on meat or product the in-
spection legend, trade marks, and the like, may be duplicated in preparing
transfer labels, such as gelatin labels, except that if the transfer label is smaller
in size it will be necessary to submit such transfer label to the Bureau for
approval.
Sw. 17.6 Approved labels to be used only on products to which they are
applicable.-Labels shall be used only on products for which they are approved.
They shall not be applied to any meat or product the container or covering of
which bears any statement that is false or misleading or is so made, formed,
or filled as to be deceptive or misleading.
SEO. 17.7. Meat or product for foreign commerce; printing labels in foreign
language pernmissible.-Labels to be affixed to packages of any meat or product
for foreign commerce may be printed in a foreign language and may show the
statement of the quantity of contents in accordance with the usage of the coun-
try to which exported. The inspection legend and the establishment number
shall in all cases appear thereon in English, but, in addition, may appear, literally
translated, in foreign languages.
SEmc. 17.8. False or deceptive names; established trade names; false indication
of origin or quantity; use of names of countries, States. etc.; "farm," "country."
etc.. qualified by word "style"; labeling of lard. oleo oil, oleo stearin, etc.-(a)
No meat or product, and no container thereof, shall be labeled with any false or










deceptive name, but established trade names which are usual to such articles
and are not false or deceptive and which have been approved by the Chief of
Bureau may be used.
(b) A label for meat or product which is in imitation of another food shall
bear the word "imitation" immediately preceding the name of the food imitated
and in the same size and style of lettering as in that name and immediately
thereafter the words "made from" or equivalent statement and the names of the
ingredients arranged in the order of their predominance.
(c) No statement, word, picture, design, or device which conveys any false
impression or gives any false indication of origin or quality shall appear on any
label. For example:
(1) Terms having geographical significance with reference to a locality other
than that in which the product is prepared may appear on the label only when
qualified by the word "style," "type," or "brand," as the case may be, in the same
size and style of lettering as in the geographical term, and accompanied with
a prominent qualifying statement identifying the country, State, Territory, or
locality in which the product is prepared, using terms appropriate to effect the
qualification. When the word "style" or "type" is used, there must be a recog-
nized style or type of meat or product identified with and peculiar to the locality
represented by the geographical term and the product must possess the char-
acteristics of such style or type, and the word "brand" shall not be used in such
a way as to be false or deceptive: Provided, That a geographical term which has
come into general usage as a trade name and which has been approved by the
Chief of Bureau as being a generic term may be used without the qualifications
provided for in this paragraph. Hereafter the terms "frankfurter," "vienna,"
"bologna," "braunschweiger," "thuringer," "genoa," and their modifications, as
applied to sausages, the terms "brunswick" and "irish" as applied to stews, and
the term "boston" as applied to pork shoulder butts, need not be accompanied
with the word "style," "type," or "brand" or a statement identifying the locality
in which the product is prepared.
(2) 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. Ham
shanks as such or ham shank meat as such or the trimmings accruing in the
trimming and shaping of hams shall not be labeled "ham" or "ham meat" without
qualification. When used in connection with a chopped product the term "ham"
or "ham meat" shall not include the skin.
(3) The word "fresh" shall not be used on labels to designate meat or product
which contains any sodium nitrate, sodium nitrite, saltpeter, potassium nitrite,
or benzoate of soda or which has been salted for preservation.
(4) Such terms as "meat extract" or "extract of beef," without qualification,
shall not be used on labels in connection with products prepared from organs
or parts of the carcass other than fresh meat. Extracts prepared from any parts
of the carcass other than fresh meat shall not be labeled "meat extract" but may
be properly labeled with the true name of the parts from which prepared. In
the case of extract in fluid form, the word "fluid" shall also appear on the label,
as, for example, "fluid extract of beef."
(5) Such terms as "farm," "country," and the like shall not be used on labels
in connection with meat and products unless such meat and products are actually
prepared on the farm or in the country. However, if the articles are prepared
in the same way as on the farm or in the country, these terms, if qualified by
the word "style" in the same size and style of lettering, may be used. Sausage
containing cereal shall not be labeled "farm style" or "country style," and lard
not rendered in an open kettle shall not be designated as "farm style" or "country
style."
.(6) The term "leaf lard" is applicable only to lard prepared from fresh leaf fat.
(7) Oil, stearin, or stock obtained from beef or mutton fats rendered at a
temperature above 170 P. shall not be designated as "oleo oil," "oleo stearin,"
or "oleo stock," respectively.
(8) When any meat or product is enclosed in a container along with a pack-
'ing substance such as brine, vinegar, or agar agar jelly, a declaration of the
packing substance shall be printed prominently on the label in connection with
the name of product, as, for example, "frankfurts packed in brine," "beef
tongue packed in agar agar jelly," or "lamb tongue packed in vinegar," as the
case may be. The statement of the quantity of contents shall represent the
weight of the drained product when removed from the container to the exclu-
sion of the packing substance.










' (9) The requirement that the label shall contain the name and place of busi-
ness of the manufacturer, packer, or distributor shall not be considered to
relieve any establishment from the requirement that its label shall not be
misleading in any particular.
(10) The words "spice," "spices," and "spiced," without qualification shall
not be used unless they refer to genuine natural spices.
(11) When lard or hardened lard is mixed with rendered pork fat or
hardened rendered pork fat, the mixture shall be designated as "rendered pork
fat" or "hardened rendered pork fat," as the case may be.
(12) When not more than 20 percent of beef fat, mutton fat, oleo stearin,
vegetable stearin, or hardened vegetable fat is mixed with lard or with ren-
dered pork fat, there shall appear on the label, contiguous to and in the same
size and style of lettering as the name of. product, the words "beef fat added,"
"mutton fat added," "oleo stearin added," "vegetable stearin added," or "hard-
ened vegetable fat added," as the case may be.
(13) When cereal, vegetable starch, starchy vegetable flour, dried milk, or
dried skim milk is added to sausage within the limits prescribed under sub-
section 18.6 (e) [Reg. 18, sec. 6, par. 5, amdt. 8, May 8, 1935], there shall
appear on the label in a prominent manner, contiguous to the name of the
product, the name of each such added ingredient, as, for example, "cereal
added," "with cereal," "potato flour added," "cereal and potato flour added,"
"dried skim milk added," "cereal and dried skim milk added," as the case
may be.
(14) Tierces, barrels, and half barrels containing lard, rendered pork fat, and
mixtures of edible fats composed in whole or in part of animal fats shall,
immediately before or immediately after filling, be legibly marked on one end
and on the side near that end with the true name of the product. Pails, tubs,
drums, and similar containers of such products shall bear the true name of
the product on the side at the time of filling.
(15) The term "meat" and the names of particular kinds of meat, such as
beef, veal, mutton, lamb, and pork, shall not be used in such manner as to
be misleading or deceptive.
(16) The terms "shankless" and "hockless" shall apply only to hams and
pork shoulders from which the shank or hock has been completely removed,
thus eliminating the entire tibia and fibula, or radius and ulna, respectively,
together with the overlying muscle, skin, and other tissue.
(17) Product labeled "chili con carnet" shall contain not less than 40 percent
of meat, computed on the weight of the fresh meat. Hearts, cheek meat, head
meat, or weasand meat may be used to the extent of 25 percent of the meat
ingredient under specific declaration on the label. The mixture may contain
not more than 8 percent of cereal.
(18) Product labeled "chili con carnet with beans" shall contain not less than
25 percent of meat, computed on the weight of the fresh meat. Hearts, cheek
meat, head meat, or weasand meat may be used to the extent of 25 percent of
the meat ingredient under specific declaration on the label.
(19) Product labeled "corned beef hash" shall contain not less than 35 percent
of corned beef. The basis of computation shall be the weight of the cooked
and trimmed beef.
(20) As used on labels of meat or product, the term "gelatin" shall mean
(a) the jelly prepared in official establishments by cooking pork skin, tendons,
or other connective tissue from inspected and passed product, and (b) dry
commercial gelatin or the jelly resulting from its use.
(21) The designation "vegetable fat" is applicable to vegetable oil, vegetable
stearin, or a combination of such oil and stearin, whereas the designations
"vegetable oil" and "vegetable stearin" shall be applicable only to the oil and
the stearin, respectively.
(22) The term "baked" shall apply only to the meat or product which has
been cooked by the direct action of dry heat and for a sufficient time to permit
the meat or product to assume the characteristics of a baked article, such as
the formation of a brown crust on the surface, rendering out of surface fat,
and the caramelization of the sugar if applied.
(23) Coverings shall not be of such color, design, or kind as to be misleading
or deceptive with respect to color, quality, or kind of meat or product to which
they are applied. For example, transparent or semitransparent coverings for
such articles as sliced bacon or pork sausage shall not bear lines or other de-
signs of red or other color which give a false impression of leanness of the









meat or product, and transparent or semitransparent coverings shall not have
an amber or smoked color of such shade, degree or intensity as to give a false
impression with respect to smoking or degree of smoking of the meat or product.
SEc. 17.9. Labeling meat or product prepared with artificial coloring, arti-
ficial flavoring, or preservative.-Meat or product which bears or contains any
artificial coloring, artificial flavoring, or preservative shall bear labeling stating
that fact.
(a) Artificial coloring of edible fats shall be declared on the label in a promi-
nent manner and contiguous to the name of the product by the words "arti-
ficially colored."
(b) When meat or product is placed in casings to which artificial coloring is
applied under subsection 18.6 (c) [Reg. 18, sec. 6, par. 3, amdt. 7, July 25, 1933],
there shall appear on the label in a prominent manner and contiguous to the name
of the meat or product the words "artificially colored": Provided, That if the
casing is removed from the meat or product at the establishment and there is
evidence of the artificial coloring on the surface of the meat or product, there
shall appear on the label in a prominent manner and contiguous to the name of the
meat or product the words "artificially colored"; And provided further, That
when the casing is colored prior to its use as a covering for meat or product,
there shall appear on the label in a prominent manner and contiguous to the
name of the meat or product the words "casing colored."
(c) When any artificial flavoring is added to meat or product, there shall
appear on the label in prominent letters and contiguous to the name of the meat
or product the words "artificially flavored."
(d) When any benzoate of soda is added to meat or product, there shall
appear on the label in prominent letters and contiguous to the name of the
meat or product a statement showing the presence and percentage of such
benzoate of soda.
(e) Containers of meat packed in borax or other preservative for export to a
foreign country which permits the use of such preservative shall, at the time of
packing, be marked "for export," followed on the next line by the words "packed
in preservative" or such equivalent statement as may be approved for this pur-
pose by the Chief of Bureau, and directly beneath this there shall appear the
word "establishment" or abbreviation thereof, followed by the number of the
establishment at which the product is packed. The complete statement shall be
applied in a conspicuous location and in letters not less than 1 inch in height.
SBc. 17.10. Reuse of inspection marks; reuse of containers bearing marks of
inspection, labels, etc., requirements regarding. (a) No Federal inspection marks
which have been previously used shall be used again for the identification of any
meat or product, except as provided for in subsection (b) of this section.
(b) All stencils, marks, labels, or other devices on previously used containers,
whether relating to any meat or product or otherwise, shall be removed or obliter-
ated before such containers are used for any meat or product, unless such stencils,
marks, labels, or devices correctly indicate the article to be packed therein and
such containers are refilled under the supervision of a Bureau employee.
SEc. 17.11. Labeling, filling of containers, handling of labeled products to be
only in. compliance with regulatiogns.-(a) All labeling of meat and products re-
quired to be inspected by Bureau employees shall be in compliance with the
regulations in this subchapter.
(b) No person shall apply or affix, or cause to be applied or affixed, any
label to any article prepared or received in an official establishment, or to any
container thereof, except in compliance with the regulations in this subchapter.
(c) 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 the regulations
in this subchapter to bear a label, except in compliance with the regulations in
this subchapter.
(d) No person shall remove or cause to be removed from an official establish-
ment any meat or product bearing a label unless such label be in compliance
with the regulations in this subchapter.
SEc. 17.12. Relabeling product, requirements regarding.-When it is claimed
by an official establishment that some of its labeled meat or product which
has been transported from the establishment is in need of relabeling on account
of the labels' having become mutilated or otherwise damaged, the requests for
relabeling the product shall be sent to the Bureau and accompanied with a
statement of the reasons therefore. Labeling material intended for relabeling
inspected and passed meat or product shall not be transported from an official










establishment until permission has been received from the Bureau. The relabel-
ing of inspected and passed meat or product with official labels shall be done
under the supervision of an inspector of the Bureau. The establishment shall
reimburse the Bureau, in accordance with regulations of the United States
Department of Agriculture for any cost involved in supervising the relabeling of
such meat or product.
SEc. 17.13. Distribution of labels bearing an inspection legend.-(a) Labels,
wrappers, and cartons bearing an inspection legend and the establishment num-
ber shall not be forwarded from one official establishment to another, except
by permission of the Chief of Bureau.
(b) Labels, wrappers, and cartons bearing an inspection legend but not the
establishment number may be transported from one official establishment to
another without referring the matter to the Chief of Bureau, provided such
shipments are made with the permission and under the supervision of the
inspector in charge at the station of origin, who will notify the inspector in
charge at destination concerning the date of shipment of the labeling material
and the character and quantity of the materials involved. No such material
shall be used at the establishment to which it is shipped unless approved for
such establishment by the Chief of Bureau.
(6) Subsection (b) of section 18.6 [Reg. 18, sec. 6, par. 2, amdt. 4, October
19, 1925] is amended to read as follows:
(b) There may be added to meat or product, with declaration when required
under parts 16 and 17 [Regs. 16 and 17], common salt, sugar (sucrose), refined
corn sugar (dextrose), wood smoke, a vinegar, spices, sodium nitrate, sodium
nitrite, saltpeter, and potassium nitrite. Benzoate of soda may be added to
meat or product only with declaration as provided for under parts 16 and 17
[Regs. 16 and 17].
(7) Paragraph (3) of subsection (c) of section 18.6 [Reg. 18, sec. 6, par. 3 (c),
amdt. 7, July 25, 1933] is amended to read as follows:
(3) They shall be declared as required under sections 16.14 [Reg. 16, sec. 3, par.
2] and 17.9.
(8) Section 27.18 [Reg. 27, sec. 10] is amended to read as follows:
SEc. 27.18. Marking and labeling of meat or product U. S. inspected and passed
for importation; application of inspection legend.-(a) In addition to the name
of the country of origin, which shall be preceded by the words "product of," meat
or product offered for importation, whether or not enclosed in an immediate or
true container, shall bear such other marks, stamps, brands, or labels as are neces-
sary for compliance with part 16 [Reg. 16]. When such marks are imprints of
stamps or brands and are made with marking fluid, the latter shall be harmless
and of a kind to give permanency to the imprints. In case the name of the country
of origin appears as part of an official stamp or brand of the National Government
and such name is prominently and legibly displayed, the words "product of" may
be omitted from such marking.
(b) The immediate or true container of meat or product offered for importation
shall bear a label showing (1) the name of product; (2) the name of the country of
origin preceded by the words "product of," which statement shall appear imme-
diately under the name of product; (3) the word "ingredients" followed by a list
of the ingredients in case of meats or products fabricated from two or more
ingredients but not meats or products for which definitions and standards of
identity have been prescribed by the regulations contained in this subchapter;
(4) the name and place of business of the manufacturer, packer, or distributor,
qualified by a phrase which reveals the connection that such person has with the
product, no part of which statement shall be misleading; and (5) an accurate
statement of the quantity of contents. The labeling required in this subsection
for containers shall be in addition to the marking of the product under subsection
(a) of this section.
(c) (1) All outside containers of meat and products which have been inspected
and passed in compliance with this part shall be marked by the inspector, or
under his supervision, "U. S. Inspected and Passed by Department of Agriculture,"
or authorized abbreviation thereof and with the name or abbreviation of the name
of the official station having jurisdiction over the inspection.
(2) To each immediate or true container of meat or product which has been
inspected and passed in compliance with this part and which is to be removed
from the outside container at a place other than an official establishment, and
thereafter to be transported in interstate or foreign commerce or to an official
establishment, there shall be securely affixed, under the supervision of an in-










spector, a sticker, approved by the Chief of Bureau, bearing an inspection legend
and an identifying number.
(3) To each immediate or true container of meat or product which has been
inspected and passed in compliance with this part and which is removed from an
outside container at an official establishment, a sticker bearing an inspection
legend and the establishment number shall be securely affixed, before the same
a shall be allowed to leave the establishment.
Done at Washington, D. C., this 25th day of February 1941.
Witness my hand and the seal of the Department of Agriculture.
GROVER B. HILL,
Acting Secretary of Agrioulture.


U. S. GOVERNMENT PRINTING OFFICE: 1941







UNIVERSITY OF FLORIDA
11111111111I 111111111111 111111 11111111111111
3 1262 08925 9542