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

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Title:
Regulations governing the meat inspection of the United States Department of agriculture Effective November 1, 1922 ..
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iii p., 1 l., 142 p. : ; 23 cm.
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English
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United States -- Dept. of Agriculture
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Govt. Print. Off.
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Washington
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Subjects / Keywords:
Meat inspection -- United States   ( lcsh )
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federal government publication   ( marcgt )
non-fiction   ( marcgt )

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General Note:
At head of title: (B.A.I. order 211--revised) Issued December 2, 1922. U.S. Department of agriculture.

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University of Florida
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All applicable rights reserved by the source institution and holding location.
Resource Identifier:
aleph - 029800366
oclc - 09905431
Classification:
lcc - HD9410.9.U5 A5 1941
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AA00019023:00001

Full Text









UNITED STATES
DEPARTMENT OF AGRICULTURE





Regulations Governing

the Meat Inspection of the United States

Department of Agriculture



EFFECTIVE NOVEMBER 1, 1922



Issued under authority conferred on the Secretary of Agriculture by the Act of Congress
approved June 30, 1906 (34. Star., 674-679), the Act of Congress approved
March 4, 1907 (34 Stat., 1260-1265), the Act of Congress approved
October 3, 1913 (38 Stat., 114, 152, 159), and the Act
of Congress approved July 24, 1919
(41 Stat., 234 to 241)


UNITED STATES
GOVERNMENT PRINTING OFFICE


WASHINGTON : 1936


(BL A. 1. Order 211-Revied)


Isued December 2, 1922


















U. S. DEPARTMENT OF AGROcULTUR,
OFFICE OF THE SECRETARY,
Washington, D. C., September 1,1922.
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 ap-
propriations 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), by the act of Con-
gress 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),
and by the act of Congress approved July 24, 1919, entitled "An
act making appropriations for the Department of Agriculture for
the fiscal year ending June thirtieth, nineteen hundred twenty"
(41 United States Statutes at Large, pages 234 to 241), the follow-
ing regulations are hereby made, which for purposes of identifica-
tion are designated as B. A. I. Order 211 (Revised), and shall
become and be effective on and after November 1 1922, and there-
upon shall supersede B. A. I. Order 211, dated July 15, 1914, and
all amendments thereto.
HENRY C. WAAcE,
Secretary.

















CONTENTS.


Pa..-(.
Regulation 1. Definitions-------------------- 1
2. Scope of Inspection ----------------------- ------------- 3
3. Organization of force .-- -- ------------------------- 4
4. Application for inspection or exemption; retail butih-rs,
retail dealers, and farmers; declarations for inedible-
products establishments----------------------------- 5
5. Official numbers and inauguration and withdrawal of in-
spection ---------------------------------- ----- 6
6. Assignment of bureau employees------------------------ 7
7. Facilities for inspection ----------- ---------------- 7
8. Sanitation ------------------------- 10
9. Ante-mortem Inspection--------------------------------- 13
10. Post-mortem inspection----------- --------------------- 16
11. Disposal of diseased carcasses and parts ----------------- 18
12. Carcasses of animals slaughtered without ante-mortem in-
spection ------------------------------------------ 26
13. Tank rooms and tanks---------------- -----------26
14. Tanking and denaturing condemned carcasses and prod-
ucts -------------------------------- 27
15. Rendering carcasses and parts into lard and tallow, and
other sterilization------------- -------- ---- 28
16. Marking, branding, and identifying meat and products --. 28
17. Labeling------ ---------------------------- 33
18. Reinspection and preparation of meat and products--- 40
19. Market inspection --------------------- 45
20. Reports----------- ------------------------- 46
21. Appeals.-------------------------------------------- 46
22. Cooperation with local authorities. ---------- --------46
23. -Bribery, counterfeiting, etc ----------- ---------- 47
24. Export stamps and certificates ------------------------- 47
25. Transportation ----------------------- 5
26. Food and drugs act --..... --------------------- 58
27. Imported meat and products --------------------------- 58
28. The inspection of cattle at unofficial places--------------- 66
29. The inspection and handling of horse meat and meat food
products thereof, and the animals from which they are
derived --------------------------- 67
Laws under which the foregoing regulations are made:
The meat-inspection act ------------------- -- --- ---- 68
The imported-meat act- --- ------------------ 68
The horse-meat act ----------------------------------- 72
Index------- ------------------------------ 72





















































































































































































-S-












[PUBLIC LAW 602-77TH CONGRESS]
[CHAPTEI:i 403-2D SESSION]
[H. J. Res. 315]
JOINT RESOLUTION
To authorize tlhe Secretary of Agriculture to provide Federal nmeat inspection
during the present war emergency in respect of meat-packing establishment
engaged in intrastate commerce only, in order to facilitate the purchase of meat
and meat food products by Federal agencies, and for other purposes.
Resolved by the Senate and House of Rcprc.entaticcs of the Ul; led
States of Awer;ca in Congress assembled, That upon application
for Federal inspection by any slaughtering, mineat-canning, salt i Ii,
packing, rendering, or similar establishment which is not subject to
the provisions of law, as amended, known as the Meat Inspection
Act, which follow the subheading "For Meat Inspection" under the
heading "Bureau of Animal Industry" in the Act 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, the Secretary of Agriculture is authorized
to cause to be made the same or similar examinations and inspections
and cause such other action to be taken in respect of the soundness,
healthfulness, wholesomeness, and fitness for human food of meat
and meat food products as would be made or taken if meat and me:tt
food products from such establishment were to be used, transported,
or sold in interstate or foreign commerce.
SEC. 2. (a) The Secretary of Agriculture is authorized and
directed, insofar as may be practicable, to carry out the provisions
of this Act through the existing officers, employees, and facilities
through which he carries out the provisions of the Meat Inspection
Act, as amended.
(b) The Secretary of Agriculture is authorized to prescribe such
regulations as may be necessary in order to carry out tlhe provisions
of this Act.
(c) The Secretary of Agriculture is authorized to employ persons
without regard to the Civil Service Act, as amended, and subsection
6 of section 6 of the Classification Act of 1923, as amended, provided
that any persons so employed shall be regarded as holding war-service
appointments, under Executive Order 9063.
SEc. 3. There is hereby authorized to be appropriated for the fiscal
year ending June 30, 1943, and each fiscal year thereafter, such
amounts as may be necessary to carry out tlhe provisions. of this Act.
SEC. 4. Thllis Act shall cease to be in effect six months after tlhe
termination of tlhe present war.
Approved, June 10, 1942.











































Digitized by the Internet Archive
in 2012 with funding from
University of Florida, George A. Smathers.Libraries with support from LYRASIS and the Sloan Foundation


http: archive.org details. meat36unit











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

REGULATION 1. DEFINITIONS.
SECTION 1. For the purposes of these regulations the following
words, phrases, names, and terms shall be construed, respectively,
to mean-
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 . 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 purposes,"
approved October 3, 1913 (38 United States Statutes at Large, pages
114, 152, 159).
Paragraph 3. The food and drugs act: "An act for preventing the
manufacture, sale, or transportation of adulterated or misbranded or
poisonous or deleterious foods, drugs, medicines, and liquors, and
for regulating traffic therein, and for other purposes," approved
June 30, 1906 (34 United States Statutes at Large, pages 768 to
772), as amended by "An act to amend section eight of the food and
drugs act approved June thirtieth, nineteen hundred and six," ap-
proved August 23, 1912 (37 United States Statutes at Large, pages
416 and 417), by "An act to amend section eight of an act entitled
'An act for preventing the manufacture, sale, or transportation of
adulterated or misbranded or poisonous or deleterious foods, drugs,
medicines, and liquors, and for regulating traffic therein, and for
other purposes,' approved June thirtieth, nineteen hundred and six,"
approved March 3, 1913 (37 United States Statutes at Large. page
732), and by the act of Congress approved July 24, 1919, entitled
"An act making appropriations for the Department of Agriculture
for the fiscal year ending June 30, 1920" (41 United States Statutes
at Large, page 271).
Paragqraph 4. The department: The United States Department of
Agriculture.
Paragraph 5. Bureau: The Burenu of Anitnaal Industry of the
United States Department of Agriculture.
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-






BEG. L DEFINITIONS.


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 can-
ning, curing, smoking, salting, packing, rendering, or other similar
establishment at which inspection is maintained under these regu-
lations.
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 Congress of June
30, 1906," or "U. S. inspected and passed by Department 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. U. S. passed for sterilization ": That the carcasses
and parts of carcasses so marked have been inspected and passed
on condition that they be rendered into lard or tallow as prescribed
by Regulation 15 or otherwise sterilized by methods approved by the
chief of bureau.
Paragraph 12. "U. S. inspected and condemned," or any authorized
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 dis-
ease or condition which may require its condemnation, in whole or in
part, when slaughtered, and is subject to further examination by an
inspector to determine its disposal.
Paragraph 15. "UT. 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 condemna-
tion of its carcass.
Paragraph 16. IT. 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
of the foreign country from which exported, and has not been found
to be otherwise unsound, unhealthful, 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 has 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 pre-
liminary to use in the manufacture of meat food products.





REGS. 1, 2. DEFINITIONS; SCOPE OF INSPECTION.


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: Provided, That for labeling
purposes the terms "meat," "meat products," or meat by-products,
shall be construed as these terms are described in paragraph 5 of
section 9 of Regulation 17.
Paragraph 21. Meat food product: Any article of food or any article
which enters into the composition of food for human consumption,
which is derived or prepared, in whole or in part, from any portion
of the carcass of any cattle, sheep, swine, or goat, if such portion
is all or a considerable and definite portion of the article, except
such articles as organotherapeutic substances, meat juice, meat ex-
tract, 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 prod-
ucts 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
products.
Paragraph 4. 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 5. Shipping container, or outside container: The box,
bag, barrel, crate, or other receptacle or covering inclosing any
meat or product packed in two or more immediate or true con-
tainers.
Paragraph 26. Person: Natural persons, individuals, firms, partner-
ships, corporations, companies, societies, and associations, and every
agent, officer, or employee of any thereof. This term shall import
both the plural and the singular as the case may be.
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.
SECTION 2. Labels which bear the legend "Inspected and passed
under the provisions of (or according to) the act of Congress of
June 30, 1906," may be authorized by the Secretary of Agriculture
to be used for a limited time in lieu of labels bearing the phrase
U. S. inspected and passed by Department of Agriculture" on
products containing no imported meats or meat products, provided
such labels have been previously approved and conform to existing
regulations in all other respects, and that it is shown to the satis-
faction of the department that continuance of the use of such
labels is equitable and is rendered necessary in order to utilize stocks
of labels prepared prior to November 1, 1914.
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
interstate or foreign commerce, or in which carcasses, parts of car-
casses, meat, meat products, or meat food products of, or derived
from, cattle, sheep, swine, or goats are, wholly or in part, canned,





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


cured, smoked, salted, packed, rendered, or otherwise prepared for
transportation or sale as articles of interstate or foreign commerce
which are capable of being used as food for man, shall have inspec-
tion under these regulations, except as expressly exempted by Regu-
lation 4 or as provided in Regulation 28 of these regulations.
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.
SECTION 3. Every establishment in which horses are slaughtered
for transportation or sale as articles of interstate or foreign com-
merce, or in which carcasses, parts of carcasses, meat, meat prod-
ucts, or meat food products of, or derived from, horses are, wholly
or in part, canned, cured, smoked, salted, packed, rendered, or
otherwise prepared for transportation or sale as articles of inter-
state or foreign commerce which are capable of being used as food
for man, shall have inspection in accordance with the terms pre-
scribed in Regulation 29, of 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
Commission that they have passed the examination prescribed by
that commission. These emDloyees are classified as shown in the
following 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
employees 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.
SECTION 3. Veterinary inspectors. All applicants examined for these
positions must be graduates of veterinary colleges, accredited by the
United States Civil Service Commission. Veterinary inspectors
make all final post-mortem examinations, enforce the sanitary re-
quirements in their respective departments, and perform various
other duties under the direction of the inspector in charge.
SECTION 4. Traveling veteTinary inspectors. These employees in-
spect official stations and the conduct of operations and ascertain
whether the regulations and instructions governing meat inspec-
tion 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 technical
education and training in the microscopical and chemical examina-
tion of meat and products, and their inspections are conducted in
laboratories located at various slaughtering centers. Pathological






REGS. 3, 4. ORGANIZATION ; I INSPECTION OR EXEMPTION.


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
sanitary requirements, and perform various other duties.
REGULATION 4. APPLICATIONS FOR INSPECTION OR EXEMPTION;
RETAIL BUTCHERS, RETAIL DEALERS, AND FARMERS; DECLA-
RATIONS FOR INEDIBLE-PRODUCTS ESTABLISHMENTS.
SECTION 1. Paragraph 1. The proprietor or operator of each
establishment of the kind specified in section 1 of Regulation 2 shall
make application to the Secretary of Agriculture for inspection or
for exemption from inspection. Every application under this regu-
lation shall be made on a form furnished by the Bureau of Animal
Industry, Washington, D. C. In cases where inspection or exemp-
tion is already in effect new applications for inspection or exemp-
tion shall not be required. In cases of change of ownership or change
of location, a new application shall be made.
Paragraph 2. Triplicate copies of complete drawings, consisting
of floor plans, elevations, and sections, properly drawn to scale,
and of specifications including plumbing and drainage, of plants
shall accompany, and the prints or diagrams required by section 2
of Regulation 13 should accompany, applications for inspection.
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
establishment of such subsidiaries. Each subsidiary making an ap-
plication shall specify the name and address of the person, firm,
corporation, 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 6. Inspection or exemption may be refused, or if
granted may be revoked, for any false statement in the application
therefore.
SECTIoN 2. Retail butchers and retail dealers in meat and 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 corn-
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 conditions or to conform to such of these re relations as
apply to them shall be cause for withdrawal of exemption :and the
cancellation of certificates. Such exempted establishments shall
conform to the same regulations as govern official esthblishmnents in
regard to labeling and the use of dyes, chemicals, and preservatives






6 BEGS. t, 5. INSPECTION OB EXEMPTION; OFFICIAL NUMIBZR.

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 by
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.
SFECrioN 5. Inspectors shall make inspections to ascertain whether
any of these regulations applying to retail butchers, retail dealers,
farmers, or other persons have been violated.
REGULATION 5. OFFICIAL NUMBERS AND INAUGURATION AND
WITHDRAWAL 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 prepared 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 products 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 transported 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.
SECTION 2. Paragraph 1. Each official establishment shall be sepa-
rate and distinct from any unofficial establishment in which any meat
or product is handled.
Paragraph . Inspection shall not be inaugurated in any building
any part of which is used as living quarters, unless the part for
which inspection is requested shall be so constructed that the floors,
walls, and ceilings are of solid concrete, brick, or similar material,
and the floors, walls, and ceilings are without opening that directly
or indirectly communicates with any part of the building used as
living quarters.
SECTION 3. Inspection shall not be begun if an establishment is not
in a sanitary condition nor unless the establishment provides and
agrees 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 inspec-
tion, inform the proprietor or operator of the establishment of the
requirements of these regulations. If the establishment, at the time
inspection is inaugurated, contains any 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
fnd it shall not be transported or offered for transportation in inter-
state or foreign commerce, or otherwise dealt with, as inspected and






REGS. 6, 1. ASSIGNhMENT OF EMPJLOYEES; FACILITIES 7

passed under these regulations. The establishment shall adopt and
enforce all necessary measures, and shall comply with all such direc-
tions as the inspector in charge may prescribe, for carrying out the
purposes of this section.
SECTION 5. Inspection may be withdrawn from any official estab-
lishment 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 is 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,
and which he shall wear in such manner and at such times as the
chief of the bureau may prescribe. This badge shall be sufficient
identification to entitled him to admittance 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 Regulation 23.
SECTION 4. No bureau employee shall be detailed for duty at an
establishment where any member of his family is employed by the
establishment, nor shall any inspector in charge or other employee
acting in a supervisory capacity be continued on duty at an official
station where any member of his family is employed by any establish-
ment under his jurisdiction. Bureau employees are forbidden to
solicit, for any person, employment at any official establishment, or
by any officer, manager, or employee thereof.
REGULATION 7. FACILITIES FOR INSPECTION.
SECTION 1. Office room, including light, heat, and janitor service,
shall be provided by official establishments, rent free, for the exclu-
sive use, for official purposes, of the inspector and other bureau em-
ployees assigned thereto. The room or rooms set apart for this pur-
ose 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 has been
concluded for the day, and of the day and hour when work will bp
resumed therein. Whenever any meat or product is to be overhauled
or otherwise handled in an official establishment during unusual
hours, the establishment shall, a reasonable time in advance, notify






MEG. 7. FACILITIES FOR INSPECTION.


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 and prepa-
ration of meat and products shall be done within reasonable hours,
and with reasonable speed, the facilities of the establishment being
considered. No shipment of any meat or product shall be made from
an official establishment until after due notice has been given 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 product is pre-
pared, the inspector in charge may designate the hours during which
such establishment may be operated.
SECTION 4. No work shall be performed at official establishments
during any day on which such work is prohibited by the law of the
State, or Territory, or District of Columbia in which the establish-
ment 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 bureau or the inspector
in charge, the following facilities and conditions, and such others
as may be essential to efficient conduct of inspection, shall be pro-
vided by each official establishment:
(a) Satisfactory pens, equipment, and assistants for conducting
ante-mortem inspection and for separating, marking, and holding
apart from passed animals those marked "U. S. suspect" and those
marked "U. S. condemned."
(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 examina-
tion is completed, 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 con-
tact with the floor; trucks, racks, marked receptacles, tables, or other
necessary equipment for the separate and sanitary handling of car-
casses 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 in dress-






REG. 1. FACILITIES FOR INSPECTION.


ing diseased carcasses, and for disinfecting hides, floors, and such
other articles and places as may be contaminated by diseased car-
casses or otherwise.
(g) In establishments in which slaughtering is done, rooms1 com-
partments, or specially prepared open places, to be known as final
inspection places," at which the final inspection of retained car-
casses shall be conducted. Final inspection places shall be suffli-
cient in size and their rail arrangement and other equipment shall
be adequate to prevent carcasses and parts, passed Tfor food or
sterilization, from being contaminated by contact with condemned
carcasses or parts. They shall be equipped with hot water, sta-
tionary washstands, sanitary tables, and other app:iratus essential
to a ready, efficient, and sanitary conduct of the inspection. The
floors shall be of sanitary construction 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.
(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
lock furnished by the department, the key of which shall not leave
the custody of a bureau employee. The door or doors of such room
or compartment shall be conspicuously marked with the phrase
"U. S. condemned," 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 fur-
ther 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, compartment, or receptacle shall be conspicuously
marked with the phrase "U. S. retained," in letters not less than
2 inches high.
(j) Adequate facilities, including denaturing materials, for the
proper disposal of condemned articles in accordance with these
regulations. Tanks which, under these regulations, must be sealed
shall be properly equipped for sealing as may be specified by the
chief of bureau.
(kc) Docks and receiving rooms, to be designated by the estab-
lishment, 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.
SEc ioN 6. Inspectors shall furnish their own implements, such
as knives, steels, and triers, for conducting inspection, and shall
cleanse their hands and implements as prescribed by paragraph
8 of section 7 of Regulation 8.






REG. 8. SANITATION.


REGULATION 8. SANITATION.
*
SECTTON 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.
SECrION 2. Triplicate copies of complete drawings, consisting of
floor plans, elevations, and sections, properly drawn to scale, and
of specifications, including plumbing and drainage, for remodeling
plants of official establishments and for new structures, shall be
submitted to the chief of bureau in advance of construction.
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 para-
graphs 2 to 8, inclusive, of this section shall be complied with.
Paragraph 2. There shall be abundant light, both natural and
artificial, 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 gut-
ters 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
establishment shall make known, and whenever required shall afford
opportunity 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, con-
struction, 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 poisons for any purpose in rooms or compartments where any
unpacked meat or product is stored or handled is forbidden, except
under such restrictions and precautions as the chief of bureau may
prescribe. The use of bait poisons in hide cellars, inedible com-
partments, outbuildings, or similar places, or in storerooms con-
taining canned or tierced products is not forbidden, but 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.
SECTION 4. Adequate sanitary facilities and accommodations shall
be furnished by every official establishment. Of these the following
are specifically required:


10






REG. 8. SANITATION.


(a) Dressing rooms, toilet rooms, and urinals, sufficient in num-
ber, ample in size, conveniently located, provided with windows to
admit direct, natural light, properly ventilated, and meeting all
requirements as to sanitary construction and equipment. These
shall be separate from the rooms and compartments in which meat
and products are prepared, stored, or handled. Where both sexes
are employed, separate facilities shall be provided.
(b) Modern lavatory accommodations, including running hot and
cold water, soap, towels, etc. These shall be placed in or near toilet
and urinal rooms and also at such other places in the establishment
as may be essential to assure cleanliness of all persons handling 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
number 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 ma-
terials and construction as will make them susceptible of being
readily and thoroughly cleaned and such as will insure strict clean-
liness 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
product, 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 are
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 under refrigeration shall be kept reasonably free
from moisture.
Paragraph 3. Butchers and others who dress or handle diseased
carcasses or parts shall, before handling or dressing other carcasses
or parts, 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
"ame.






RBEG. 8. SANITATION.


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
scabbards shall be kept clean.
Paragraph 6. 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.
Care shall be taken to prevent the contamination of meats and prod-
ucts with perspiration.
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 in-
tended for use as containers of any meat or product shall be inspected
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 thor-
ough scrubbing and rinsing, is essential to cleaning tubs and barrels.
Paragraph 2. Interiors of tank cars about to be used for the trans-
portation of any meat food products 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 in-
terior..
SECTION 10. Paragraph 1. All operating and storage rooms and
departments of official establishments used for inedible products shall
be maintained in acceptably clean condition. 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 on the premises shall be of such con-
struction and location and be given such attention as will insure
their being kept in acceptable condition as regards odors and cleanli-
ness. The accumulation on the premises of establishments of any
material in which flies may breed, such as hog hair, bones, paunch
contents, or manure, is forbidden. No nuisance shall be allowed in
any establishment or on its premises.
SECION 11. Paragraph 1. No establishment shall employ, in any
department where any meat or meat product is handled or prepared.
any person affected with tuberculosis or other communicable disease.
Paragraph 2. Equines owned or used by official establishments
on the premises thereof shall be free of diseases communicable to
man. Inspectors will be alert for the detection of such diseases in
work stock on the premises of official establishments.
SECTION 12. When necessary, bureau employees shall attach a
"U. S. rejected" tag to any equipment or utensil which is insani-
tary, or the use of which would be in violation of these regulations


12






BEGS. 8, 9. SANITATION; ANTE-MORTE M INSPECTION.


No equipment or utensil so tagged shall again be used until made
sanitary. Such tag so placed shall not be removed by any one other
than a bureau employee.
REGULATION 9. ANTE-MORTEM INSPECTION.
SECTION 1. Paragraph 1. An ante-mortem examination and in-
spection 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 pens
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 were 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. In-
spection under this paragraph shall be performed only on animals
presented for inspection by an official establishment. Except as
provided in section 7 of this regulation, every animal marked as a
suspect on such inspection shall be slaughtered at an official estab-
lishment of the official station at which the inspection was made.
If any such animal be not so slaughtered or disposed of in com-
pliance with section 7 of this reguglTation, then thereafter no ante-
mortem inspection shall be done under this paragraph for the official
establishment which presented the animal for inspection, and ante-
mortem inspection for that establishment shall be performed only
in pens on its premises in accordance with paragraph 2 of this sec-
tion. When the chief of bureau is satisfied at any time that in-
spection at scales or in pens of public stockyards is being used for
unfair or unjust purposes by an official establishment or by any
one in whose behalf it presents animals for inspection under this
paragraph, then he shall require ante-mortem inspection for that
establishment thereafter to be made only in accordance with para-
graph 2 of this section. The chief of bureau may at any time with-
draw ante-mortem inspection, in whole or in part, from any public
stockyards.
Paragraph 4. If an animal marked as a suspect on inspection at
public stockyards is 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 a 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 estab-
lishment unless disposed of pursuant to section 7 of this regulation
Paragraph 5. The withdrawal of ante-mortem inspection from
public 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.
SEcrrTION 2. Paragraph 1. All animals plainly showing on ante-
mortem inspection any disease or condition that under these regular.
466041--42---2






14 BEG. 9. ANTS-MORTEM INSPRCTIO1.

tions would cause condemnation of their carcasses on post-mortem
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
chat they are affected with either hoer 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
day it is slaughtered. If upon such reinspection, or, when not
held for further observation and taking of temperature, then on
the original inspection, the hog has a temperature of 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 "1T. S. condemned" and disposed of in accordance with
section 8 of this regulation.
Paragraph 5. Animals which are offered for ante-mortem inspec-
tion under this regulation, and which are regarded as immature,
shall be marked "U. S. suspect," and if slaughtered the disposition
of their carcasses shall be determined by the post-mortem findings in
conjunction with the ante-mortem conditions. If not slaughtered
as suspects, such animals shall be held under bureau supervision and
after sufficient development may be released for slaughter, or may
be released, for any other purpose, provided they have not been ex-
posed to any infectious or contagious disease. Animals found dead
or in a dying condition on premises of an official establishment shall
be marked "U. S. condemned" and disposed of in accordance with
section 8 of this regulation.
Paragraph 6. All animals which, on ante-mortem inspection, do
not plainly show, but are suspected of being affected with, any disease
or condition that, under these regulations, may cause condemnation,
in whole or in part, on post-mortem inspection, shall be so marked as
to retain their identity as suspects until final post-mortem inspection,
when the carcasses shall be marked and disposed of as provided else-
where in these regulations, or until disposed of in accordance with
section 7 of this regulation.
Paragraph 7. All seriously crippled animals and animals com-
monly termed "downers," if not marked "U. S. condemned" under
paragraph 1, 2, 3, or 4, shall be marked and treated as suspects in
accordance 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 establish.
ment 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






REG. 9. ANTE-MORTEM INSPFCTION.


distinctive mark or marks to indicate that they are suspects as the
chief of bureau may adopt. No such mark shall be removed except
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 . All animals required to be marked as suspects shall
be set apart and, except as hereinafter provided, shall be slaughtered
separately from other animals at an official establishment. In order
to avoid unnecessary suffering, crippled animals and animals com-
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 immedi-
ately before slaughter, whether theretofore inspected 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.
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 sep)ticemia. and
in the case of animals commonly termed "downers," the exact tem-
perature 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 tem-
perature, after being marked for identification, it may )e held
for a reasonable time, under the supervision of an inspector, for
further observation and taking of temperature, before its final dis-
posal 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 ex-
posed to any infectious or contagious disease, is not required. Such
animal, together with its young, may be released for breeding or
dairy purposes, and when released shall be promptly removed from
the stockyards 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 em-
ployee, 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 slauightered
and may be disposed of in accordance with paragraph 1 of this
section.
Paragraph 3. A hog suspected of being affected with ho cholera
or swine plague may be set apart and held, under bureau super-
vision, for treatment with anti-hog-cholera serum. If at the expira-
tion of the treatment period the animal, upon examination, is
found to be free from disease, it may be released for any purpose.
SECTION 8. Except as hereinafter providedrl in this section, animals
marked "U. S. condemned" shall be killed by the establishment, if


15






iEG. 10. POST-MORTEM INSPECTION.


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 con-
demned 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 supervised the tanking of the
animal: Provided, That any animal condemned on account of hog
cholera or swine plague, as prescribed in paragraph 1, 2, or 3 of
section 2 of this regulation, may be set apart and held, under bureau
supervision, for treatment with anti-hog-cholera serum; the require-
ment that such animal be killed shall be held in abeyance to await
the result of the treatment. If at the expiration of the treatment
period the animal upon examination is found to be free from disease,
the "U. S. condemned" tag shall be removed and the animal re-
leased for any purpose.
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 in-
spection and examination shall be made at the time of slaughter,
except in cases of emergencies provided for in section 23 of Regu-
lation 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
products or medical products, shall be held in such manner as to
preserve their identity until after post-mortem examination has
been completed, in order that they may be identified in case of con-
demnation of the carcass.
SECTION 3. Paragraph 1. Each carcass, including all parts and
detached organs thereof, in which any lesion of disease or other con-
dition is found that might render the meat or any organ unfit for
food purposes, and which for that reason would require a subse-
quent inspection, shall be retained by the bureau employee at the
time of inspection. The identity of every such retained carcass,
part, and detached organ thereof shall be maintained until the final
inspection has been completed. Retained carcasses shall not be
either washed or trimmed 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 inspec-
tion 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. in-
spected and condemned." Condemned detached organs and parts of
such character that they can not be so marked shall be immediately





REG. 10. POST-MORTEM INSPECTION.


placed in trucks or receptacles which shall be kept plainly marked
"U. S. inspected and condemned" in letters not kss than 2 inches
high. All condemned carcasses, parts, and organs shall remain in
the custody of a bureau employee and shall be tanked as required
in 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 com-
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, "U. S. passed for
sterilization." All such carcasses and parts shall be sterilized in
accordance with Regulation 15 and until so sterilized shall remain
in the custody of a bureau employee.
Paragraph S. In all cases where carcasses showing localized lesions
of disease are passed for food or for sterilization the diseased parts
shall be removed before the "U. S. retained" tag is taken from the
carcass, and such parts shall be condemned.
SECTION 6. Carcasses and parts found to be sound, healthful,
wholesome, and fit for human food shall be passed and marked as
provided in these regulations.
SECTION 7. Hog carcasses found before evisceration to be af-
fected with an infectious or contagious disease, including tuber-
culosis, 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 sanitary performance of the final inspection
without such separation. It may also be waived for those slaughter
floors on which there are in use moving-top inspection table instal-
lations which conform to bureau requirements.
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 any incision is made for the purpose of remov-
ing any part thereof or evisceration.
Paragraph 2. All hair scurf, and dirt, including all hoofs and
claws, shall be removed irom hog carcasses, and the carcasses thor-
oughly washed and cleaned, before any incision is made for in-
spection or evisceration.
Paragraph 3. The skins from swine condemned for tuberculosis
or any disease communicable to man or other animal may be removed
from the establishment, except as provided in section 2 of Regula-
tion 11, for tanning or other industrial use; but they shall be re-
moved for these uses only after they have been disinfected, as fol-
lows: Each skin shall be immersed for not less than five minutes
in a 5 per cent solution of liquor cresolis composites, or a 5 per
cent solution of carbolic acid, or shall be otherwise treated as pre-
scribed by the chief of bureau. The process of skinning and disin-
fecting shall be conducted in a specially prepared place approved
by the inspector in charge, and under the supervision of a bureau
employee.


17





REG. 1. DISPOSAL OF DISEASED CARCASSES, ET].


SEmCION 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 a fat to a lean
carcass 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 imme-
diately placed in a retaining room and kept until chilled and the
bruised portion then removed and tanked.
REGULATION 11. DISPOSAL OF DISEASED CARCASSES AND
PARTS.
SEcTION 1. The carcasses or parts of carcasses of all animals
slaughtered at an official establishment and found at the time of
slaughter or at any subsequent inspection to be affected with any of
the diseases or conditions named in other sections of this regulation
shall be disposed of according to the section of this regulation per-
taining to the disease or condition. Owing to the fact that it is
impracticable to formulate rules covering every case and to desig-
nate at just what stage a process becomes loathsome or a disease
noxibus, 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, in-
testinal contents, fat, and blood of animals, the carcasses of which
show lesions of anthrax, regardless of the extent of the disease, shall
be condemned 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 bichloride of mer-
cury, 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 tuberculosis or associated septic infections.
Principle B. Meat should not be destroyed if the lesions are lo-
calized and not numerous, if there is no evidence of distribution of
tubercle bacilli through the blood or by other means to the muscles
or to parts that may be eaten with the muscles, and if the animal is
well nourished and in good condition, since in this case there is no
proof, or even reason to suspect, that the flesh is unwholesome.
Principle C. Evidences of generalized tuberculosis are to be sought
in such distribution and number of tuberculous lesions as can be ex-
plained only upon the supposition of the entrance of tubercle bacilli
in considerable number into the systemic circulation. Significant of
such generalization is the presence of numerous uniformly distributed


18






REG. U. DISPOSAL OF DISEASED CARCASSES, ETC.


tubercles throughout both lungs, also tubercles in the spleen, kidneys.
bones, joints, and sexual glands, and in the lymph glands connected
with these organs and parts, or in the splenic, renal, prescapular,
popliteal, and inguinal glands, when several of these organs and parts
are coincidentally affected.
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 follow-
ing 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 fol-
lowing-mentioned organs are to be accepted as evidence of general-
ization when they occur in addition to local tuberculous lesions in
the digestive or respiratory tracts including the lymph glands con-
nected therewith: Spleen, kidney, uterus, udder, ovary, testicle,
adrenal gland, and brain or spinal cord or their membranes. Numer-
ous 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 progress ve.
(Evidence of active progress consists of 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) 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
eritoneum. In thllis case not only the membrane or part affected
ut also the adjacent thoracic or abdominal wall is to be condemned.
(c) When it ihas 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 a head is from a carcass passed for food or for
sterilization and the lesions are slight, or calcified, or encapsulated,
and are eonfinedl to lymph glands in which not more than two glands
are involved, the head may be passed for sterilization after the dis-
eased tissues have been removed and condemned.
(e) An organ shall be condemned when the corresponding Iymph
gland is tuberculous.


19






REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


Rule C. Carcasses showing lesions of tuberculosis should be passed
for food when the lesions are slight, localized, and calcified or en-
capsulated 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 hepatic
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 the 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
epatic glands.
(/) 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 numer-
ous than those described for carcasses to be passed (rule C), but
not so severe nor so numerous as the lesions described for carcasses
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. The carcasses of all hogs marked as
suspects 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 shall be disposed of
in accordance with paragraph 2 of this section.
Paragraph 2. Carcasses of hogs which show acute and charac-
teristic lesions of either hog cholera or swine plague in any organ
or tissue other than the kidneys or lymph glands shall be con-
demned. Inasmuch 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


20






REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


carefully further inspected for corroborative 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
some organ or tissue, then all lesions shall be re rarded 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 th:in 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
sterilization in accordance with Reguilation 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.
SEc-ION 5. Paragraph 1. Carcasses of animals showing generalized
actinomycosis (lumpy jaw) 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, including the
tongue, shall be condemned, except that when the disease of tlhe jaw
is slight, strictly localized, and without suppuration, fistulous tracts.
or lymph-gland involvement, the tongue, if free from disease, may be
passed, or, when the disease is slight and confined to the lymph
glands, the head, including the tongue, may be passed after the
affected glands have been removed and condemned.
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.
b) Hemorrhagic septicemia.
c)Pyemia.
d) Septicemia.
e) Texas fever.
f) Malignant epizootic catarrh.
g) Unhealed vaccine lesions.
(h) Parasitic icterohematuria in sheep.
SECTION 7. Any individual organ or part of a carcass affected with
carcinoma or sarcoma shall be condemned. In case the carcinoma
or sarcoma involves any internal organ to a marked extent, or affects
the muscles, skeleton, or body lymph glands, even primarily, the
carcass shall be condemned. In case of metastasis to any other organ
or part of a carcass, or if metastasis has not occurred but there are
present secondary changes in the muscles seriouss infiltration, flabbi-
ness, or the like), the carcass shall be condemned.
SECTION 8. Carcasses of animals showing any disease such as gen-
eralized melanosis, pseudoleukemia, and the 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 the lips and mouth, when without lymph-gland in-
volvement, shall be carefully excised, leaving only sound, normal
tissue, which may be passed. Any organ or part of a carcass which


21






REG. U11. DISPOSAL OF DISEASED CARCASSES, ETC.


is badly bruised or which is affected by a tumor, an abscess, or a sup-
purating sore, shall be condemned; and when the lesions are of such
character or extent as to affect the whole carcass, the whole carcass
shall be condemned. Parts of carcasses which are 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 carcasses showing
signs of either-
(a) Acute inflammation of the lungs, pleura, pericardium, perin-
toneum or meninges.
(b) Septicemia or pyemia, whether puerperal, traumatic, or with-
out any evident cause.
(c) Gangrenous or severe hemorrhagic enteritis or gastritis.
d) Acute diffuse metritis or mammitis.
e) Polyarthritis.
f) Phlebitis of the umbilical veins.
g' Traumatic pericarditis.
h' Any acute inflammation, abscess, or suppurating sore, if
associated with acute nephritis, fatty and degenerated liver, swollen
soft spleen, marked pulmonary hyperemia, general swelling of lymph
glands, or diffuse redness of the skin, either singly or in combination.
-Immediately after the slaughter of any animal so diseased, the
premises and implements used shall be thoroughly disinfected as
prescribed elsewhere in these regulations. The part of any carcass
coming into contact with the carcass or any part of the carcass 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 slaughtered, or with the implements 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, necro-
bacillosis (lip-and-leg ulceration) may be regarded as a local af-
fection 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. Pyemia or septicemia may inter-
vene 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.
SECTION 12. Caseous lymphadenitis.
(a) A thin carcass showing well-marked lesions in the viscera and
the skeletal lymph glands or such a carcass showing extensive lesions
in any part2 shall be condemned.
(b) A thmin carcass showing well-marked lesions in the viscera witb
oply slight lesions elsewhere or showing well-marked lesions in the


22






BEG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


skeletal lymph glands with only slight lesions elsewhere may be
passed for sterilization.
(c) A thin carcass showing only slight lesions in the skeletal lymph
glands and in the viscera may be passed without restriction.
(d) A well-nourished carcass showing well-marked lesions in the
viscera and with only slight lesions elsewhere or showing well-
marked lesions confined to the skeletal lymph glands with only slight
lesions elsewhere may be passed without restriction.
(e) A well-nourished carcass showing well-marked lesions in the
viscera and the skeletal lymph glands may be passed for steriliz-ation;
but were the lesions in a well-nourished carcass are both numerous
and extensive it shall be condemned.
(f) All affected organs and glands of carcasses passed without
restriction or passed for sterilization shall be removed and con-
demned. The term "thin" as used in this section shall not be held
applicable to a carcass which is anemic or emaciated.
SECTION 13. Carcasses showing any degree of icterus with a paren-
chymatous degeneration of organs, the result of infection or intoxi-
cation, and those which show an intense yellow or greenish-yellow
discoloration without evidence of infection or intoxication, shall be
condemned. 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.
SEmCTION 14. Carcasses which give off the odor of urine or a sexual
odor shall be condemned. When the final inspection of such carcasses
is deferred until they have been chilled, the disposal shall be deter-
mined by the heating test.
SECTION 15. Paragraph 1. Carcasses of animals affected with
mange or scab in advanced stages, or showing emaciation or exten-
sion of the inflammation to the flesh, shall be condemned. When the
disease is slight, the carcass may be passed.
Paragraph R. Carcasses of hogs affected with urticaria (diamond
skin disease), Tinea tonsurans, Demodex follicu lorurn, or erythema
may be passed after detaching the affected skin, if the carcass is
otherwise fit for food.
SECTION 16. Paragraph 1. Carcasses of cattle (including the vis-
cera) infested with tapeworm cysts known as Cystlcercu. bovis shall
be condemned if the infestation is excessive or if the meat is watery
or discolored. Carcasses shall be considered excessively infested if
incisions in various parts of the musculature expose on most of the
cut surfaces two or more cysts within an area the size of the palm
of the hand.
Paragraph e. A carcass in which infestation with Cysticercus
bovis is limited to one dead and degenerated cyst may be passed for
food after removal and condemnation of the cyst.
Paragraph S. Carcasses of cattle showing a slight or moderate
infestation other than that indicated in paragraph 2, but not so
extensive as indicated in paragraph 1 of this section, as determined
by a careful examination of the heart, muscles of mastication, tongur,


23






REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


diaphragm and and its pillars, and of portions of the carcass ren-
dered visible by the process of dressing, may be passed for food
after removal and condemnation of the cysts, with the surrounding
tissues, provided the carcasses and parts, appropriately identified
by retained tags, are held in cold storage or pickle for not less than
21 days, under conditions which will insure proper preservation:
and provided further, that if the temperature at which such car-
casses and parts are held in cold storage does not exceed 15 F., the
period of retention may be reduced to six days. As an alternative
to retention in cold storage or pickle as herein provided, such car-
casses and parts may be passed for sterilization.
Paragraph 4. Fats of carcasses passed for food or for steriliza-
tion 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 para-
graphs 2 and 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 Cysticercus bovis
which have been passed for food or for sterilization may be used
for casings after they have been subjected to the usual methods of
preparation and may be passed for such purpose upon completion
of the final inspection.
Paragraph 6. The inspection for Cysticercus bovis may be omitted
in the case of calves under 6 weeks old. The routine inspection of
calves over 6 weeks old for Cysticercus bovis mayV 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
dressing.
SEcrioN 17. Carcasses of hogs affected with tapeworm cysts
(Cysticercus cellulosce) may be 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 manner and are of such
character 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 charac-
ter of the infestation is such that complete extirpation of the para-
sites and lesions is difficult and uncertainly accomplished, or if the
parasitic infestation or invasion renders the organ or part in any
way unfit for food, the affected organ or part shall be condemned.
If parasites are found to be distributed in a carcass in such a manner
or to be of such a character that their removal and the removal of
the lesions caused by them 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 carcass may
be passed for sterilization, but in case such carcass is not sterilized
as required by Regulation 15 it shall be condemned.


24





REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC.


Paragraph 2. In the case of sheep carcasses affected with tape-
worm cysts located in the muscles (Cysticerc'us ovis, so-called sheep
measles, not transmissible to man) the carcats may be pa-sed after
the removal and condemnation of the affected portions: Provided,
however, That if upon the final inspection of sheep carcasses re-
tained on account of measles the total number of cysts found em-
bedded in muscle or in immediate relation with muscular tissue, in-
cluding 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 in-
spection, the carcass may be passed after the removal and condemna-
tion of the affected portions.
Paragraph 3. Carcasses of animals found infested with gid blad-
der worms (Ccenurus cerebralis8, Mulliceps multiceps). may be passed
after condemnation of the affected organ (brain or spinal cord).
Paragraph 4. Organs or parts of carcasses infested with hydatid
cysts (Echinococcvs) shall be condemned.
Paragraph 6. Livers infested with flukes shall be condemned.
SECTION 19. Carcasses of animals too emaciated or anemic to pro-
duce wholesome meat, and carcasses which show a slimy degenera-
tion of the fat or a serious infiltration of the muscles, shall be con-
demned.
SECTION 20. Carcasses of animals in advanced stages of preg-
nancy (showing signs of parturition), also carcasses of animals
which have within 10 days given birth to young and in which
there is no evidence of septic infection, may be passed for steriliza-
tion; otherwise, they shall be condemned.
SECTION 21. Paragraph 1. Carcasses of young calves, pigs, kids,
and lambs are unwholesome and shall be condemned if (a) the meat
has the appearance of being water-soaked, is loose, flabby, tears
easily, and can be perforated with the fingers; or (b) its color is
grayish red; or (c) good muscular development as a whole is lack-
ing, especially noticeable on the upper shank of the leg, where small
amounts of serious infiltrates or small edematous patches are some-
times 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 con-
demned, and no hide or skin thereof shall be removed from the
carcass within a room in which edible products are handled.
Paragraph 3. Meat and organs, such as lungs and livers, which
have been condemned on account of parasitic infestation or inva-
sion, and the flesh of immature and unborn animals and of animals
which have been condemned on account of emaciation and recent
parturtion, may be utilized at official establishments in the manu-
facture of poultry feed, provided that such organs or tissues arb
sterilized by thorough cooking, steam rendering, or desiccation un-
der high temperature. 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 stored.
SECTION 22. Hogs which have entered the scalding vat alive or
which have been suffocated in any way shall be condemned.


25





REGS. 12 13. UNINSPECTED CARCASSES; TANK ROOMS, ETC.


SE.TION 23. When it is necessary for humane reasons to slaughter
an injured animal at night or on Sunday or a holiday when the
inspector can not be obtained, the carcass and all parts shall be kept
for inspection, with the head and all viscera except the stomach.
bladder, and intestines held by the natural attachments. If all
parts are not so kept for inspection, the carcass shall be condemned.
If on inspection of a carcass slaughtered in the absence of an in-
spector 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 WITH-
OUT ANTE-MORTEM INSPECTION.
SECTmON 1. No carcass of an animal slaughtered in the United
States, which has not had ante-mortem inspection by a bureau em-
ployee 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 stom-
ach, 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 sec-
tion. 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, un-
sound, 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. Paragraph A 1. All tanks and equipment used for render-
ing or preparing inedible products shall be in rooms or compart-
ments separate from those used for rendering or preparing edible
products. There shall be no connection, by means of pipes or other-
wise, between tanks, rooms, or compartments containing inedible
products and those containing edible products.
Paragraph 2. Tanks, fertilizer driers and other equipment used in
the preparation of inedible product shall be properly equipped with
condensers and other appliances which will acceptably suppress
odors incident to such preparation.
SErCTIoN 2. Every official establishment shall file with the depart-
ment blue prints or other accurate diagrams showing all under-
ground pipe lines and other equipment used to convey edible prod-
ucts 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 control ling
apparatus, and designating the lines used for conveying edible prod-
ucts 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 existing tank rooms or tanks and of new
tank rooms or tanks of official establishments shall be furnished to
the department and approved by the chief of bureau before the same
are constructed. If no such underground pipe line or equipment is


26





REGS. 13, 14. TANKING, ETC.; DENATURING.


used for any of the purposes mentioned in this section, a written
statement certifying to that fact and duly signed by the proprietor
or operator of the establishment shall be filed with the department.
SECTION 8. Paragraph 1. In conveying to the inedible-product
tank carcasses of animals which have been condemned on ante-mor-
tern inspection, they shall not be taken through rooms or compart-
ments in which any meat or product is prepared, handled, or stored.
Paragraph 2. Under no circumstances shall the carcass of any
animal which has died otherwise than by slaughter be brought into
any room or compartment in which any meat or product is pre-
pared, 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 ob-
tained from the Secretary of Agriculture, shall any dead animal
be brought into rooms or compartments where inedible products are
prepared. "Dead animal," within the meaning of this paragraph,
shall be construed to include any animal which died without having
been inspected under these regulations.
Paragraph 4. Inedible fats from outside the premises of an offi-
cial establishment shall not be received except into the tank room
provided for inedible products, and then only when their receipt
into the tank room produces no insanitary condition on the prem-
ises. When so received, they shall not enter any room or compart-
ment used for edible products.
REGULATION 14. TANKING AND DENATURING CONDEMNED CAR-
CASSES AND PRODUCTS.
SECTION 1. Paragraph 1. Condemned meat and products at official
establishments having facilities for tanking shall, except as herein-
after provided, be disposed of by tankino as follows: The lower
opening of the tank shall first be securely sea ed by a bureau employee;
then the condemned meat and products and a sufficient quantity of
coloring matter or other substance to be designated by 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 the tank and maintained a sufficient time
effectually to destroy the contents for food purposes.
Paragraph 2. The seals of tanks shall be broken only by a bureau
employee, after the product has been rendered as provided in para-
graph 1 of this 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.
Paragraph 3. Rendered fats and greases condemned on reinspec-
tion shall be destroyed for food purposes by denaturing with color-
ing 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


27





8 BEGS. 15, 16. REWDERING, STERILIZING; MARKING, BRANDING.

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 LARD
AND TALLOW, AND OTHER STERILIZATION.
SECION 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 tank. Such
carcasses 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 carcass or part prepared in compliance with
paragraph 1 of this section, whether canned or placed in other ap-
proved container or not, shall be plainly and conspicuously marked
"Prepared from meat passed for sterilization."
REGULATION 16. MARKING, BRANDING, AND IDENTIFYING MEAT
AND PRODUCTS.
S.cIONo 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.
Paragraph 2. Except for the purpose of submitting 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 ad-
vance.
Paragraph 3. 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 meat or product, except under the
supervision 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






REG. 16. MARKING AND BTRANlDINOG.


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 under 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 compli-
ance with these relations.
Paragraph 7. Advertisements, photographs, and other representa-
tions of any meat or product prepared exclusively in official establish-
ments, which contain copies or reproductions of the inspection legend
and which are not false or misleading, may be permitted when ap-
proved 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 has been inspected
and passed in an official establishment shall be marked at the time
of inspection with the inspection legend and with the number of the
establishment. Each primal part shall be likewise marked before
it leaves the establishment in which it is first inspected 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 have been inspected and
passed but do not bear the inspection legend may be transported
from one official establishment to another official establishment, for
further processing, in a car, wagon, or other closed container, if the
car, wagon, or container be sealed with a department seal bearing
the inspection legend in compliance with these regulations.
Paragraph 3. All primal parts which have been inspected and
passed shall, after processing, bear, plainly and legibly, the in-
spection 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 sausages and
other meat food products in animal casings, of the smaller varieties.
such as Frankfort and Vienna styles and pork sausage, shall bear
on the casings one or more marks to each chain or two or more
marks to each bunch, except in cases where such smaller varieties
of sausage and products leave establishments in properly labeled
cartons having a maximum capacity of 10 pounds and containing
a single kind of product. All markings. may be omitted from
sausage and other meat food products in animal casings when
such sausage or products are to be packed in sealed cans. When
466041--42--3


29






so80


REG. 16. MARKING AND BRANDING.


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 state-
ment "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 in-
spected 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 trans-
ported 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 establishment exclusively for consumption
in the city or town at or in which the establishment is located.
The chief of bureau may withdraw such privilege of removal in
open containers if the same is in any way abused or if the estab-
lishment makes any sale of any meat or product which is unsound,
unhealthful, unwholesome, or otherwise unfit for human food.
SECTION 3. Paragraph1. When cereal, vegetable starch, or vege-
table flour is added to sausage within the limits prescribed under
paragraph 4 of section 6 of Regulation 18, or milk or its derivatives
or analogous substances are added to sausage as provided for under
paragraph 13 of section 6 of Regulation 18, the product shall be
marked with the specific name of each of such added ingredients.
as, for example, cereal added," potato flour added," "cereal and
potato flour added," dried milk added," cereal and dried milk
added," and so forth, as the case may be. When water in excess of
3 per cent and cereal, vegetable starch, vegetable flour, milk or its
derivatives or analogous substances, are added to certain kinds of
sausage, as provided in paragraphs 4, 5, and 13 of section 6 of Reg-
ulation 18, the product shall be marked with its name, qualified by
the addition of the specific names of the added substances, in-
cluding water, the entire name as qualified to appear in letters of
uniform size and style, as, for example, "sausage, water, and cereal,"
" sausage, water, and potato flour," "sausage, water, cereal, and potato
flour," "sausage, water, and dried milk," "sausage, water, cereal,
and dried milk," etc., as the case may be. When water, but no
cereal, vegetable starch, vegetable flour, or milk or its derivatives or
analogous substances, is added to certain kinds of sausage, as pro-
vided in paragraph 5 of section 6 of Regulation 18, the addition of
water need not be stated.
Paragraph 2. When coloring matter is used in the preparation
of casings, as provided in paragraph 3 of section 6 of Regulation
18. the product shall be marked with the phrase, "artificially
colored."






REG. 16. MARKING AND BRANDING.


Paragraph 3. When benzoate of soda is added to sausage or other
meat food products in animal casings the product shall be marked
to show the presence and the percentage amount of such ingredient.
SECTrioN 4. Paragraph 1. Official establishmunents 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 manu-
facture, 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, im-
mediately upon being manufactured, be delivered into thle custody of
the inspector in charge of the establishment, and shall be 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 possession of a bureau employee.
Paragraph R. Official establishments shall furnish all ink for mark-
ing meats and products. Before being used, samples of the same
shall be submitted to and approved by the chief of bureau.
SEUFION 5. All brands and devices furnished by the bureau for
marking articles with the inspection legend, 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 mark-
ing, shall be kept locked in properly equipped lockers or compart-
ments, the keys of which shall not leave the possession of a bureau
employee.
SEcrioN 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 number
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 meat or product of such character or so small
that it can not be marked is moved for domestic commerce from a
place having market inspection under these regulations, the shipping
container shall bear a domestic meat label which has been submitted
to and received the approval of the department and conforms to the
following specifications: The label shall be printed with black ink
on white paper of good quality, and shall be not less than 23 by 4
inches in size. The phrase "domestic meat label shall be printed
inside the border across one end of the label. The word "establish-
ment" 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
the most conspicuous part of the label. The following statement shall
be printed in uniform style: "The meat or meat food product con-
tained herein has been U. S. inspected and passed by Department of
Agriculture." 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 establish-
ment number. No word or statement, except as permitted by this
paragraph, and no picture or other advertising matter, device, or






REG. 16. MARKING AND BRANDING.


design, shall appear upon the domestic meat label, which in form
and substance shall be as follows:



-.J
LU
M ESTABLISHMENT 999
_J
THE MEAT OR MEAT FOOD PRODUCT
LUj CONTAINED HEREIN HAS BEEN U. S.
INSPECTED AND PASSED BY DEPART-
MENT OF AGRICULTURE.

C/,
"' SMITH, JONES & RANKIN,
0 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 inspec-
tion 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 appears in plain
view after the package is prepared for shipment.
SECTION 8. The shipping or outside containers of meat and prod-
ucts for export shall be marked in compliance with sections 1 and
6 of Regulation 24.
SECTION 9. Inedible grease, inedible tallow, or other inedible fat
having the physical characteristics of an edible product shall be
denatured or otherwise destroyed for food purposes. Containers
of such inedible grease, inedible tallow, or other inedible fat shall
be conspicuously marked with the word "Inedible." Such con-
tainers as tierces, barrels, and half barrels shall have both ends
painted white with durable paint and the word "Inedible" marked
thereon in letters not less than 2 inches high, while on tank cars
the letters shall be not less than 4 inches high.
SECTION 10. Paragraph 1. Tank cars carrying inspected and
passed product between official establishments shall be equipped for
sealing and be securely sealed with seals bearing the inspection
legend furnished 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


82






BEGS. 16, 17. MARKING AND BRANDING; ILABELINTG.


establishment shall bear a label containing the true name of the
product, the inspection legend, the establishment number, and the
words "date of loading," Followed by a suitable space for the inser-
tion of the date. Thelabel shall be conspicuously located and shall
be printed on material of such character and be so affixed as to pre-
clude detachment or effacement upon exposure to the weather. Before
the car is removed from the place where it is unloaded, the carrier
shall remove or obliterate such label.
Paragraph 3. When inspected and passed products for export are
transferred from tank cars to other containers on boats, such transfer
shall be under bureau supervision, and the containers on the boats
shall be likewise labeled.
SEOTION 11. Paragraph 1. All meat and meat food products in-
tended for the United States Navy and found, upon inspection by
bureau inspectors, to conform to the Navy specifications shall bear a
special mark composed of the letters U. S. N. inclosed within a heart-
shaped shield the top of which is formed of two depressed curved
lines meeting at the center.
Paragraph 2. All meat and meat food products intended for the
United States Marine Corps and found, upon inspection by bureau
inspectors, to conform to the Marine Corps specifications shall bear
a special mark composed of the letters U. S.M. C. and the Marine
Corps insignia inclosed within an oblong.
REGULATION 17. LABELING.
SFCrION 1. Paragraph 1. When any inspected and passed meat or
product is placed or packed in an official establishment, in any can,
pot, tin, canvas, or other receptacle or covering constituting an imme-
diate or true container within the meaning of these regulations there
shall be attached to such container or covering a trade label as herein-
after described in this regulation.
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 regu-
lations and which are sound, healthful, wholesome, fit for human
food, and strictly in accordance with the statements on the label.
No such container or covering shall be filled, in whole or in part, 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 product contained in the package, and, except as pro-
vided in paragraphs 2 and 5 of this section, or as hereinafter specified
in this paragraph 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 oleo-
margarine. lard, or compound and the product in which is immedi-
ately inclosed in an approved wrapper hearing the inspection legend
and establishment number. Labels may also bear any other state-


83






REG. 17. LABELING.


ment, not false or misleading, which has been approved by the
department.
Paragraph 9. 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 inspection
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 be used in an official establish-
ment unless previously approved by the department, nor shall they
bear the inspection legend or any abbreviation or representation
thereof: Provided. That wooden boxes of light material and having
a maximum capacity of 5 pounds may, upon specific approval by the
chief of bureau, have the inspection legend and establishment number
imprinted thereon. Sketches of inserts tags liners, circles, and like
devices shall be submitted for approval in the same manner as pre-
scribed for labels in paragraph 1 of section 3 of this regulation.
Paragraph 4. The establishment number shall be embossed on all
sealed tin containers of inspected and passed meat and products filled
in an official establishment except that sealed cans, such as those used
for sausage in oil and which bear lithographed labels in which the
establishment number is incorporated, need not have the establish-
ment number embossed thereon. Trade labels shall not be affixed to
containers so as to obscure the embossed establishment number.
Paragraph 6. 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 establishment
number may be embodied in a sticker or seal prominently displayed
with the trade label, but not necessarily a part thereof. Such stickers
or seals shall not be used without the approval of the department,
and shall be securely affixed to the containers under the supervision
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.
SECTIO 3. Paragraph 1. No trade label shall be used until it has
been approved in its final form by the department. Triplicates 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, and finished trade labels shall not be pre-
pared in advance of such approval of sketches. After trade 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 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 in any container on which it is de-
sired to use the label. Approximate percentages may be given in
cases 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 be applied to any meat or prod-


34





REG. 17. LABELING.


uct the container of which bears any statement that is false or mis-
leading.
SECTION 5. Trade labels to be affixed 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 shall in
all cases appear thereon in English; but, in addition, may appear,
literally translated, in foreign languages.
SECTION 6. The name under which inspection is granted to an of-
ficial establishment may appear, without qualification, upon the
label or the container of an article prepared by the official establish-
ment so nanled. When an article is prepared by an ollicial establish-
ment 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 prominent and con-
spicuous statement shall appear upon the label to the effect that the
article was prepared for such person, or the term "distributor" or
"distributors" 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 qualified by the addition of the word
"brand or "style" in direct connection with the name of the dis-
tributor and in the same size and style of lettering.
SEcT'ION 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 labels used
in connection with pork products.
(b) 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 word "style," "type," "cut," or
"brand," in the same size and style of lettering as the geographical
name, unless the products for which the labels are intended are pre-
pared in the localities named: Provided, That when a geographical
name by reason of long usage is recognized as a generic term, indi-
cating a certain style, type, or brand, such name may be used without
the words "style," "type," or "brand," when accompanied by a
statement showing the State or Territory in which the product is
prepared, if prepared in a State or Territory, and showing tlhe
locality in which the product is prepared, if not prepared in a %StNate
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.
(c) Names or illustrations indicative or imitative of distinctive
types or breeds of livestock shall not be used on labels unless the
products for which such labels are intended are actually derived
from carcasses of animals of the type or breed specified.


35





REG. 17. LABELING.


(d) The word "ham" without any prefix indicating the species
of animal from which derived shall be used on labels only in con-
nection with pork hams.
(e) 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.
(f) 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
prepared, as, for example, "liver extract." The terms "beef ex-
tract" 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 prepar-
ing 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" merely indicates a lower percentage of solid
matter.
(g) Such terms as "country,"" farm," and the like, shall not be
used on labels in connection with meat and products unless such
meat 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 country or on the farm, these terms, if qualified by the word
"style" in the same size and style of lettering, may be used. Sau-
sage containing cereal shall not be labeled "country style," and lard
not rendered in an open kettle shall not be designated as "country
style."
(A) The word "leaf" shall not be used in connection with lard
prepared from fat other than leaf fat. The qualification "prime
steam" shall not be applied to lard rendered in whole or in part
from fats obtained from cured meats or trimmings.
(i) Oil, stearine, or stock obtained from beef or mutton fats ren-
dered at a temperature above 170 F. shall not be designated as "oleo
oil" "oleo stearine," or" oleo stock," respectively.
ECTION 8. A meat food product when composed of more than one
ingredient shall not bear a label with a name stating or indicating
that the product is a substance which is not the principal ingredient
contained therein, even though such name be an established 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


86






REG. 17. LABELING.


pork and beef shall not be labeled "pork sausage," but shall be
labeled "pork and beef sausage." However, if the pork ingredient
equals or exceeds 50 per cent of the meat content, the sausage may
be labeled "pork sausage, beef added." A product consisting 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 in-
gredient is not less than 50 per cent of the meat content of the pro-
duct, the product may be labeled "veal loaf, pork and beef added,"
the words "pork" and "beef" to appear in the order or their per-
centages, 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-
stance or substances except as provided in the succeeding paragraphs
of this section.
Paragraph 2. When cereal, vegetable starch or vegetable flour is
added to sausage within the limit prescribed by paragraph 4 of
section 6 of Reoulation 18, or milk or its derivatives or analogous
substances are added to sausage as provided for under paragraph 13
of section 6 of Regulation 18, there shall appear on the label in a
prominent manner, contiguous to the name of the product, the spe-
cific name of each of such added ingredients, followed by the word
"added," as, for example, "cereal added," "potato flour added,"
"cereal and potato flour added," "dried milk added," "cereal and
dried milk added," and so forth, as the case may be. When water
in excess of 3 per cent and cereal, vegetable starch, vegetable flour,
milk or its derivatives, or analogous substances are added to certain
kinds of sausage as provided in paragraphs 4, 5, and 13 of section 6
of Regulation 18, the product shall be labeled with is name qualified by
the addition of the specific names of the added substances, including
the water, the entire name as qualified to appear in letters of uni-
form size and style, as, for example, "sausage, water, and cereal,"
"sausage, water, and potato flour," "sausage, water, cereal, and po-
tato flour," "sausage, water, and dried milk," "sausage, water, cereal,
and dried milk," and so forth, as the case may be. When water, but
no cereal, vegetable starch, vegetable flour, or milk or its derivatives
or analogous substances, is added to certain kinds of sausage as
provided in paragraph 5 of section 6 of Regulation 18, the addition
of water need not be stated.
Paragraph 3. When meat food products in animal casings, other
than sausage, are placed in wrappers, cartons, or other containers,
the labels on such containers shall bear the name of the product, the
words "composed of" or equivalent statement, and the names of the
ingredients arranged in the order of their percentages.
Paragraph 4. When there is added to any meat food product other
than sausage and products referred to in paragroTaphs 2 and 3 of this
section, cereal, vegetable starch, or vegetable flour not in excess of
5 per cent individually or collectively, there shall appear on the label
in a conspicuous manner contiguous to the name of the product, the
Specific name of each of such added ingredients, followed by the
word "added," as, for example, "cereal added," "potato flour added,"
"cereal and potato flour added." and so forth, as the case may be. If
any such product contains cereal, vegetable starch, or vegetable flour,
individually or collectively, in excess of 5 per cent the specific name






RBEG. I1. LABELINjG.


or names of such added ingredients shall appear as a part of the
name of the product in uniform size and style of letters, for example
"potted meat and cereal," "potted meat and potato flour," pottedi
meat, cereal and potato flour ": Provided, however, That products
such as meat loaves, pates, 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 sub-
stances without the presence of such substances being indicated on
the labels.
Paragraph 5. When edible parts of the head other than flesh and
fat, edible parts of the viscera, or other similar edible parts, are
added to any meat or product bearing a name, such as "meat,"
"beef," pork," "veal," and the like, there shall appear on the label,
in a prominent manner and contiguous to the name of the product
the statement "meat products added," or "meat by-products added,'
provided such parts are not in excess of 20 per cent. If this per-
centage is exceeded, the words "and meat products," or "and meat
by-products shall 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," "potted-meat by-products," "deviled-meat
products," "deviled-meat by-products," and the like.
Paragraph 6. On and after three years from the date of the order
adopting these regulations the term "meat products" shall not be
used to declare the presence of edible parts of the head other than
flesh and fat, edible parts of the viscera, or other similar edible
parts, as provided for in paragraph 5 of this section, 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 the regula-
tion takes effect.
Paragraph 7. Lard may have added thereto lard stearin or stearin
made from lard (hydrogenated lard) without the presence of such
added substance being shown on the label.
Paragraph 8. When not over 20 per cent of oleo stearin, beef fat,
mutton fat or vegetable stearin is added to lard, there shall appear
on the label, contiguous to and in the same size and style of letter-
ing as the name of the product, the statement "oleo stearin added,"
"beef fat added," "mutton fat added," or "vegetable stearin added,"
respectively, as the case may be.
Paragraph 9. Labels for mixtures, other than oleomargarine, con-
sisting of fat derived from carcasses 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 vegetable fat
is included in such mixture, the phrase "vegetable fat" (or vege-
table oil, or vegetable stearin, or both, as the case may be) or the
specific name or names of the vegetable fat shall appear among the


88






BEG. 17. LABELING.


names of the other ingredients. Tierces, barrels, anid half barrels
containing "compound," or "lard substitutes." or "lard compound,"
shall immediately after filling, be legibly ni;irked 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.
Mixtures of which the lard ingredient equals or exceeds in amount
the other ingredients combined may bear the name lard compound"
preceding the statement of composition provided for in this para-
giaph.
Paragraph 10. Containers of meat packed in borax shall, at the
time of packing, be marked "for export," followed on the next line
by the words "packed in preservative" or such equivalent statement
as may be approved for this purpose by the department, and directly
beneath this there shall appear the word "establishment" or abbre-
viation 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.
Paragraph 11. Any meat or product containing any benzoate of
soda shall be plainly labeled so as to show the presence and the per-
centage amount of such benzoate of soda.
Paragraph 12. When permitted coloring matter is used in the
preparation of lard or other prepared animal fats, or for the purpose
of coloring sausage casings, under the provisions of paragraph 3 of
section 6 of Regulation 18 there shall appear on the label in a promi-
nent manner and contiguous to the name of the product, except in
the case of oleomargarine, the statement "artificially colored."
SECTION 10. All meat and products in package form shall have the
quantity of the contents thereof plainly and conspicuously marked
on the outside of the package in terms of weight, measure, or numeri-
cal count: Provided, That such reasonable variations 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, labels,
or devices correctly indicate the article to be packed therein 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 2. 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
these regulations.
Paragraph 3. No person shall, in an official establishment, fill
or cause to be filled, in whole or in part, any container with any


39






REG. 18. PREPARATION OF MEATS AND PRODUCTS.


article required by these regulations to bear a label, except in com-
pliance 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 reii-
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 reinspection any article is found to have become unsound,
unhealthful, unwholesome, or in any way unfit for human food, the
original mark. stamp, or label thereon shall be removed or defaced
and the article condemned: Provided, That-
(a) If an article becomes soiled or unclean by falling on the floor
or in any other accidental way it may be cleaned and presented for
reinspection.
(b) If an article is found to have absorbed a foreign odor, con-
tains mold or similar substance, or in the case of lard there is present
the condition known as tank-water sourness in the first stage, 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 so rehandle it in a manner
prescribed by the chief of bureau.
If upon final reinspection the article is found to be sound, health-
ful and wholesome, it shall be passed for human food; otherwise it
shall be condemned.
Paragraph 2. Care shall be taken to see that meats and products
are in good condition when placed in freezers. In case there is any
doubt as to the soundness of any frozen meat or product the inspector
will require the defrosting and reinspection of a sufficient quantity
thereof to determine its actual condition.
SEcION 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.
SECrIow 3. Paragraph 1. Except as provided in Regulation 12,
no meat or product shall be brought into an official establishment


40






REG. 18. PREPARATION OF MEATS AND PRODUCTS.


unless it has been previously inspected and passed by a bureau em-
ployee, nor unless it can be identified by marks, seals, brands, or
labels as having been so inspected and passed, nor, except as pro-
vided in paragraph 2 of section 12 of Regulation 27, if it has been
processed elsewhere than 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 subjected to further reinspection in such manner and
at such times as may be deemed necessary. If upon such reinspection
any article is found to be unsound, unhealthful, unwholesome, or
otherwise unfit for human food, the original mark, stamp, or label
shall be removed or defaced and the article condemned.
Paragraph 2. Any meat or product which has been inspected and
passed under these regulations and bears the inspection legend may
be shipped in interstate or foreign commerce, provided it is sound,
healthful, wholesome and fit for human food and has not been
processed, reprocessed, or changed in any manner so as to alter the
character of the product.
Paragraph 3. Except as prohibited by paragraph 2 of this 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 been
handled at all times in a sanitary manner and are found on reinspec-
tion, when received, to be sound, healthful, wholesome, and fit for
human food.
SEcTIOON 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 in-
spected by a bureau employee before entering the establishment.
SECTmoN 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, ma-
chines, implements, cans, or containers of any kind, shall be used
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/. 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
oleomargarine 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 cleaning,
and shall be kept clean and sanitary.
Paragraph 4. All milk and cream used in the preparation of oleo-
margarine shall be pasteurized and all butter used for this purpose
shall be made from pasteurized products or pasteurized within the
establishment.


41






REG. 18. PREPARATION OF MEATS AND PRODUCTS.


SECTION 6. Paragraph 1. No meat or product shall contain any sub-
stance which impairs its wholesomeness, nor contain, except as per-
mitted by paragraphs 2, 3, and 8 of this section, any dye, preservative,
or added chemical.
Paragraph 2. There may be added to meat and products 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 paragraph
11 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 be 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 Reg-
ulation 16 and paragraph 12 of section 9 of Regulation 17.
Paragraph 4. Sausage shall not contain cereal, vegetable starch,
or vegetable flour, individually or collectively, 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 Frank-
fort style, Vienna style, and Bologna style, may contain added water
in excess of 3 per cent, but not in excess of an amount necessary 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 prep-
aration, clarification, or refining of meat and products may be per-
mitted, subject to the approval of the Secretary of Agriculture, pro-
vided they do not impair the quality of the meat or product and are
eliminated during the further process of manufacture; as, for exam-
ple, the use of bicarbonate of soda and fuller's earth in the prepara-
tion 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 accord-
ance with such direction. Such products shall be prepared and
packed in compartments of the establishment separate and apart
trom the compartments in which any meat or product is prepared
or packed for domestic use or consumption, except as permitted bj
paragraph 9 of this section, and shall be kept separate.


42






REG. 18. PREPARATION OF MEATS AND PRODUCTS.


Paragraph 9. The packing of articles which are prepared, as pro-
vided for in paragraph 8 of this section, with any preservatives 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 the
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 8 and
9 of this section shall be conducted under the personal supervision
of a bureau employee.
Paragraph 11. No article prepared or packed for export under
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 1. The contents of the container of any article prepared
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 removed
prior to exportation, then the article shall be either repacked, in ac-
cordance with the provisions of paragraph 8 or 9 and paragraph 10
of this section, or destroyed for food purposes under the personal
supervision of a bureau employee.
Paragraph 13. Milk, skimmed milk, dried milk, dried skimmed
milk, malted milk, and analogous substances and products which may
be approved for such purposes by the Secretary of Agriculture, may
be added to sausage, provided their use does not result in added water
or moisture in excess of 3 per cent in unsmoked and uncooked sausage,
or in excess of an amount necessary to make the product palatable in
sausages of the class which are smoked or cooked, as referred to in
paragraph 5 of this section.
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 completed, or (b)
if their defective or leaky condition be discovered during an after-
noon run, they be held in coolers of a temperature not exceeding 34
F. until the following day, when they may be repaired or repacked.
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 repaired or
repacked in compliance with this paragraph shall be condemned.
Paragraph . 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.


43






REG. 8I. PREPARATION OF MEATS AND PRODUCTS.


Paragraph S. 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 trichinae are dangerous
to health, no article of a kind prepared customarily to be eaten with-
out cooking shall contain any muscle tissue of pork unless the pork
has been subjected to a temperature sufficient to destroy all live
trichinae, or other treatment prescribed by the chief of bureau.
Paragraph 5. Meats passed for sterilization may be used for the
preparation of such meats and products as canned meats, sausages,
cooked or boiled meats, meat loaves and similar products, provided
all parts of the meat are heated to a temperature not lower than 170
F. for a period of not less than 30 minutes, and further that the arti-
cles so prepared be marked in accordance with bureau requirements.
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.
Paragraph 3. Portions of casings which show infestation with
LEsophagostomum or other nodule-producing parasite, and wea-
sands infested with the larvae of Hypoderma lineatum, shall be re-
jected, except that when the infestation is slight and the nodules
and larvae are removed, the casing or weasand may be passed.
Paragraph 4. Intestines shall not be used as ingredients of meat
food products, except under such terms and restrictions as the
chief of bureau may specifically prescribe.
Paragraph 6. The fermenting and sliming of hog and sheep
casings shall be done only in compartments separate from those in
which either edible or inedible products are handled.
SECTION 10. Paragraph 1. Heads for use in the preparation of
meat food products shall be split and the bodies of the teeth, the
turbinated and ethmoid bones, ear tubes, and horn butts removed
and the heads then thoroughly cleaned.
Paragraph 2. Kidneys for use in the preparation of meat food
products shall first be freely sectioned and then thoroughly soaked
and washed. All detached kidneys, including beef kidneys detached
with kidney fat, shall be inspected before being used in or shipped
from the establishment.
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


44






REG. 19. MARKET INSPECTION.


SECTION 11. No blood which comes in contact with the surface
of the body of an animal or is otherwise contaminated shall be col-
lected for food purposes. Only blood from animals the carcasses of
which are inspected and passed may be used for meat food products.
The defibrination of blood intended for food purposes shall not
be performed with the hands.
SECTION 12. Lard which is to be labeled as such shall be prepared
in equipment used exclusively for that product, except that per-
mission may be granted by the chief of bureau for restricted use
of lard equipment for the preparation of other edible products. The
pipes and equipment used for edible fats shall be so arranged that
the identity of each product shall be maintained until the product
is properly labeled.
SECMION 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 department, for
examination, as often as may be deemed necessary by the bureau.
SEC-TION 14. No dye, chemical, preservative, or other substance,
the use of which is prohibited by these regulations, shall be brought
into or kept in an official establishment.
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 in-
gredient 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 passel 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 requirement of the food and drugs act and the regu-
ations made thereunder: Provided, That where such mixture is pre-
pared 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 in-
spected 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 R. Persons granted inspection under paragraph 1 of
this section shall conform to the requirements of the department
4G6U41o-.I2--4


45






REGS. 20, 22. REPORTS; APPEALS; COOPERATION, ETC.


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.
SErCTION 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, wholesale, 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 con-
tainer thereof shall be marked, for interstate transportation, as re-
quired by Regulation 16, or, for export, as required by Regulation 24.
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, on such blank forms and in such manner as may
be specified by the chief of bureau.
SE oIoN 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 em-
ployees 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 em-
ployees assigned to the various subdivisions of official establishments
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 of 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 in-
spection.
SECTON 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
conferences shall be had from time to time, as may be practicable
and mutually agreeable, with a view to Federal and local officials,
each being helpful to the other in handling problems where assistance
is required for the good of the service, and particularly for the
purpose of preventing the use of unfit meat and products for food.


46






REGS. 23, 24. BRIBERY, ETC.; EXPORT STAMPS AND CERTLFICATES.


SEcTrIoN 3. If it be proposed to adopt a definite cooperative ar-
rangement, the details thereof shall be submitted to and approved
by the chief of bureau before it is put into effect.
REGULATION 23. BRIBERY, COUNTERFEITING, ETC.
SEOION 1. It is a felony, punishable by fine and imprisonment, for
any person, firm, or corporation to give, pay, or offer, directly or ini-
directly, 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 em-
ployee thereof, to forge, counterfeit, simulate, or falsely represent,
or without proper authority to use, fail to use, or detach, or know-
ingly or wrongfully to alter, deface, or destroy, or to fail to deface
or destroy, any of the marks, stamps, tags, labels, or other identifica-
tion devices provided for in the meat-inspection act or in and as di-
rected 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 regula-
tions.
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 regula-
tions shall be subject to inspection at-any time or place.
SECTION 4. Bureau employees shall report, in such form and man-
ner 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 im-
ported-meat act, or these regulations, discovered by them outside
of official establishments and which is unsound, unhealthful, un-
wholesome, or in any way unfit for human food, so that criminal
proceedings, proceedings 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
SECOION 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 or to the Philip-
pines, except ship stores and small quantities exclusively for the
personal use of the consignee and not for sale or distribution.
SAttention is directed to the requirements of Regulation 25 governing transportation,
and to the requirement of paragraph 11 of section 6 of Regulation 18 that artlcl,.q pro-
pared under said section 6 for export be destroyed for food purposes before being aold or
offeredd tftr sale for domestic use or consumuptlon.


47






REG. 24. EXPORT STAMPS AND CERTIFICATES.


Paragraph f. 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 pack-
age, provided that the sides thereof are made to project at least
one-eighth of an inch to afford the necessary protection from
abrasion.
Paragraph 3. The 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.
Paragraph 4. A numbered modified meat-inspection stamp con-
taining the special certification required by the British authorities
shall be affixed to each outside container of inspected and passed
fresh pork cuts and organs exported to Great Britain.
Paragraph 5. A numbered meat-inspection stamp shall be affixed
to each tank car of inspected and passed lard or similar edible prod-
uct for shipment to Canada.
SECTrION 2. Paragraph 1. Upon application of the exporter, the
inspector in charge is authorized to issue certificates for shipments
of inspected and passed meats and products to any foreign country
or to the Philippines. Certificates should be issued at the time the
articles leave the establishment- 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 num-
bers 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 con-
signment, 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 6. The duplicate of the certificate shall be delivered to
the shipper and by him delivered to the agent of the railroad or other
carrier which transports the consignment from the United States
otherwise than by water, or to the chief officer of the vessel on which
the export shipment is made and without which no clearance shall be
given to any vessel having aboard any meat or product, and shall be
used only by these agencies and for the purpose of effecting the
transportation of the consignment certified. The chief officer of the
vessel 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
triplicate of such certificate be used for the purpose for which it is
prescribed by paragraph 5 of this section that the duplicate shall be
used.
SECTION 3. Paragraph 1. No person operating any steam or sailing
vessel, and no railroad or other carrier, shall receive for transporta-


48





BEG. 24. EXPORT STAMPS AND CERTIFICATES.


tion or transport from the United States to Great Britain or Ireland,
or any of the countries of continental Europe, or to Canada, Vene-
zuela, Argentina, Peru, Mexico or the French Antilles, any meat or
product, except ship stores and small quantities exclusively for the
personal use of the consignee and not for sale or distribution, unless
and until a certificate of inspection covering the samine has been 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.
Paragraph R. Export certificates for shipments of inspected and
passed meat and products to Italy, Argentina, Mexico, and Venezuela
shall be visced by the consul of the country of destination at the place
of origin or the first port.
Paragraph 3. The original certificate issued for shipments of in-
spected and passed meat and products to Peru shall be countersigned
by the Chief of the Bureau of Animal Industry.
Paragraph 4. The special form of certificate required by the
Canadian authorities shall appear on the reverse side of certificates
issued for shipments of inspected and passed meat and products to
Canada.
Paragraph 6. The certificate and description of the shipment shall
appear in the French language on the reverse side of certificates
issued for shipments of inspected and passed meat and products to
Switzerland.
Paragraph 6. Export certificates shall not be issued for shipments
of livers to Canada unless the portal lymph glands are intact.
Pamigraph 7. Export certificates shall not be issued for any ship-
ment of artificially colored meat or product for Canada.
Paragraph 8. Export certificates for carload shipments of in-
spected and passed meats in bulk to Canada shall show the car num-
bers and initials.
SECTIo 4. Paragraph 1. 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,
grease, and similar inedible animal products.
Paragraph R. Inedible-product certificates for shipments to Nor-
way and Sweden shall have the statement "of American origin" in-
serted after the word "animals."
SECTION 5. No tallow2 stearin, oleo oil, or the rendered fat derived
from cattle, sheep, swme, 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, known as preservative stamps and certificates,
shall be issued to identify all articles prepared or packed with pre-
servatives for export. The stamps shall be securely affixed to con-
tainers of the article before they leave the establishment, in the
manner prescribed 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 establishment, and shall be issued and used in the same


49





BEG. 25. TRANSPORTATJON.


way and shall serve the same purposes, respectively, as the certifi-
cates 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 is 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.
REGULATION 25. TRANSPORTATION?

SECTION 1. No carrier or other person shall transport or receive
for transportation from one State or Territory or the District 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 fur-
nished to him in one of the forms prescribed therefore in this regu-
lation: Provided, however, That any such article offered for im-
portation 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 Colum-
bia, without such a certificate, 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
provisions of these regulations relating to transportation by car-
riers 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, and the provisions of these
regulations relating to transportation by carriers shall apply to
transportation 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 this regulation:
Provided, That each article so shipped bears the inspection legend
Attention is directed to the facts that the meat-inspection act prohibits the trans-
portation of any meat or product which does not comply with the law and these regul a-
tions, and makes a violation either of the act or of these regulations a criminal offens
punishable by a fine of $10,000 and imprisonment for two years. Attention is also di-
rected to the additional requirements of Regulation 24 governing export stamps and
certificates, and to section 10 of Regulation 16.


50






MEG. 25. TRANSPORTATION. 51

and is 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 seo-
tion 5 of this regulation in the original containers in which the same
were received by them: Provided, That such containers bear the
inspection legend and the articles are sound, healthful, wholesome,
and fit for human food at the time of such shipment.
Paragraph 3. Jobbers, wholesalers, and others who operate estab-
lishments in which slaughtering or processing is done without the
inspection provided for in these regulations and who receive meat or
products which have not been processed other than under inspection
min compliance with these regulations may ship from such establish-
ment in interstate or foreign commerce under section 5 of this regu-
lation any meat or product which bears the inspection legend and
is sound, healthful, wholesome, and fit for human food and has not
been processed, reprocessed, or changed in any manner so as to alter
the character of the product.
Paragraph 4. Nothing contained in this section shall be construed
as limiting the authority of bureau employees under other regula-
tions 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 fol-
lowing form, except as provided in section 6 of this regulation:
Date ------- ----------, 192-.-...
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 foreig-n commerce, have been
U. S. inspected and passed by Department of Agriculture, 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.)
(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. Certificates of this form or copies thereof need not be for-
warded to the department at Washington.






52 BEG. 25. TRANSPORTATION.

SECTION 6. Paragraph 1. Any meat or product which has been
inspected and passed may be transported from one official establish-
ment to any other official establishment for further processing with-
out each article being marked with the inspection legend, provided
that the same is placed in a railroad car which is sealed a by a bureau
employee with the official seal of the department bearing the inspec-
tion legend. Unless 25 per cent or more of the contents of each car
consists of meat and products not marked with the inspection legend,
transportation 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:'
Date ---,-- ---------- 192-__
Name of carrier -.......... __----------
Establishment number of consignor--------- -
Point of shipment-------------------------------------
Establishment number of consignee------------------------ ----
Destination---------------------------------------------------
Car number and initials-------------------
I hereby certify that the following-described meat or meat food products
have been U. S. inspected and passed by Department of Agriculture. 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 car has been sealed by him with Government seals Nos.
---- and .
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 transportation
of meat. The duplicate certificate shall be forwarded immediately
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."
Paragraph S. When shipments are made under paragraph 1 of
this section the inspector in charge at the point of origin shall im-
mediately 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
for further processing without each article being marked with the
inspection legend, in a wagon securely sealed by a bureau employee

Attention ts directed to the law which provides a penalty of fine and Imprisonment foi
breaking a seal on such cars without authority.
For convenience la filing it is requested that these certificates be made on paper IH
by 8 Inches In s*ze.






REG. 5. TRANSPORTATION.


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 13
of this regulation, seals affixed under this section shliall 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 any meat or product which has not been in-
spected and passed under these regulations is offered for transpor-
tation from one State or Territory or the District of Columbia to
or through another State or Territory or the District of Columnbia,
or to any place under the jurisdiction of the United States, or to a
foreign country, by any retail butcher or retail dealer who holds
a certificate of exemption issued in compliance with these regula-
tions, the carrier shall require, and such retail butcher or retail
dealer shall make and deliver to the carrier a certificate in dupli-
cate in the following form :
Date---------------, 192
Name of carrier-------------------------
Shipper-------------------------------------------
Point of shipment --------------------------------------------
Consignee -------------------------- --------------
Destination-------------------------------------- -----
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 fod products
are offered for shipment in interstate or foreign commerce under a certificate
of exemption 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 pro-
hibited by the regulations of the Secretary of Agriculture governing meat in-
spection.
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, and each certificate shall show the exemption number of the
shipper. This certificate shall be separate and apart from any way-
bill, bill of lading, or other form ordinarily used in the transporta-
tion of meat. The duplicate certificate shall be forwarded imniedi-
ately by the initial carrier to the Chief of the Bureau of Animal In-
dustry, Washington, D. C.
SECTION 8. VWhen cattle, sheep, swine, or goats have been slaugh-
tered 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 car-
rier may so transport such meat or prodllct which is identified as

For convenience in flng it is requested that these certificates be made on papeT 5|
by 8 inches in eise.


53






54 REG. 25. TRANSPORTATION.

derived from any of such animals slaughtered by a farmer on the
farm. The carrier shall require, and the shipper shall make and
deliver to the carrier, a certificate in duplicate in the following form :
Date ----- --------192--_
Name of carrier-------------
Shipper---------------------------------------
Point of shipment---------------
Consignee ---------------------------------
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 transportation in interstate or foreign commerce as exempted from Inspec-
tion according to the act of Congress of June 30, 1906, 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.



(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 transportation
of meat. The duplicate certificate shall be forwarded immediately
by the initial carrier to the Chief of the Bureau of Animal Industry,
Washington, D. C.
SECTION 9. All waybills, transfer bills, running slips, conductor's
cards or other papers accompanying an interstate or foreign ship-
ment of any meat or product shall have embodied therein, stamped
thereon, or attached thereto a signed statement which shall be evi-
dence 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 trans-
portation or transport any interstate or foreign shipment of any
meat or product unless the waybill, transfer bill, running slip, con-
ductor's card or other paper accompanying the same includes the
aforesaid signed statement in one of the following forms:
When shipment is made under section 5 or 6:
(Name of transportation company.)
U. S. inspected and passed, as evidenced by shipper's certificate on file with
Initial carrier.
(Signed) -----------------_Af-.
When 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 carrier.
(Signed) ------------.Agent.
Signatures of agents to statements required under this section shall
be written in full.
SECTION 10. When it is claimed that any meat or product, which
has theretofore been inspected and passed and marked with the in-

I For convenience in fling these certificates hall be made on paper 51 by 8 inches
la .Le.






LEG. 25. TRANSPORTATION. 55

spection 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 ascertain
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 :7
Date------ ----------------- 192
Name of carrier------------ ------------ --
Consignor---------------------------------------- _
Point of shipment--------------------------------------- -
Consignee----------------- --- --
Destination -------------------------
Number of permit --------------------------- -
I hereby certify that the following-described meat or meat food products
have been U. S. inspected and passed by Department of Agriculture and are so
marked. It is alleged that the said meat or meat food products are uusound,
unhealthful, unwholsesome, and unfit for human food.
Kind of product. Amount and weight.
-------- -- ------------------------ --------------------------------
--------------------------------- --------------------------------
------------------------------------------
(Signature of shipper.)
(Business or occupation 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 duplicate 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 cer-
tificate as required by this paragraph is on file with the initial
carrier, the waybills, transfer bills, running slips, conductor's cards.
or other papers accompanying such shipments shall have embodied
therein, stamped thereon, or attached thereto a signed statement in
the following form:
(Name of transportation company).
U. S. Inspected and passed meat or meat food proIuet allleed to be u soundn.
unwholesome, or otherwise unfit for food, as evidenced by permit and shipper's
certificate on file with initial carrier.
(Signed)---------------------------- Agent.
The signature of the agent shall be written in full.
T For convenience in filing these certificates shall be made on paper 5j by 8 Inches in
size.






56 REG. 25. TRANSPORTATION.

Upon the arrival of the shipment at the establishment, a careful
inspection shall be made of the meat or product by a bureau in-
spector, 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 unsound, unhealthful,
unwholesome, or in any way unfit for human food, the same shall
at once be stamped U.S. inspected and condemned" and disposed
of in accordance with these regulations.
No meat or product which is unsound, unhealthful, 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 official establishment in accordance with these regulations:
Provided, That when a product is found to come within one of the
classes designated in Regulation 18, section 1 (b) in respect to which
rehandling is permitted it may be transported from an official estab-
lishment and admitted into another official establishment for such
rehandling. The transportation of such a product from an official
establishment shall be in a manner prescribed by the Chief of the
Bureau of Animal Industry.
SECTION 11. No uninspected meat or product and no inspected
and passed meat or product, which is known to have become unsound,
unhealthful, unwholesome, or in any way unfit for human food, in-
cluding any rendered or unrendered inedible-grease, inedible tallow,
or other inedible fat from the carcasses of cattle, sheep, swine, or
goats, and possessing the physical characteristics of an edible ro-
duct, shall be transported from one State or Territory or the Dis-
trict 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, unless it
is first denatured or otherwise destroyed for food purposes. The
shipper shall not offer nor the carrier accept for interstate or for-
eign transportation any such article until it has been denatured or
otherwise destroyed for food purposes as required by this section.
The carrier shall require and the shipper shall make and deliver
to the carrier a certificate in duplicate in the following form:8
Date ---------- 192.
Name of carrier--_--------------------------..
Consignor-----------------------------------------------------
Point of shipment--------------- -------------------
Consignee -------------------------------
Destination---------------------------- -------------
I hereby certify that the following-described inedible meat or product, or
inedible grease, inedible tallow, or other inedible fat has been denatured or
otherwise rendered unavailable for food purposes and is offered for shipment
in interstate or foreign commerce for industrial use exclusively.
Kind of product. Amount and weight.


(Signature of shipper.)
(Business or occupation of shipper.)
(Address of shipper.)
For convenience In filing it is requested that these certificates be made on paper 5j
oy 8 inches in size.





REG. 25. TRANSPORTATION.


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 sliall be forwarded immediately by
the initial carrier to the Chief of the Bureau of Animal Industry,
Washington, 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, conductor's cards or other papers accompanying smchi
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 hi imiin food, and idenaturfd or
otherwise rendered unavailable for food purposes, as evidenced by bshippier'"
certificate on file with initial carrier.
(Slf,ned) --- -------------------Agent.
The signature of the agent shall be written in full.
SECTION 12. All original certificates delivered to a carrier in
accordance 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 Secre-
tary of Agriculture may from time to time prescribe.
'SECTION 13. 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 di-
vert such shipments from the original destination without a rein-
spection of the articles, provided the waybills, transfer bills, running
slips, conductor's cards or other papers 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, anT, 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 Indiustrv,
Washington, D.C. Such report shall include the following informa-
tion:
a) INature of the emergency.
SPlace where seals were broken.
SOriginal points of shipment and destination.
d) Number and initials of the original car.
e) Number and initials of the car into which the articles vre re-
loaded.
(f) New destination of the shipment.
g) Kind and amount of articles.
SECTION 14. The provisions of this regulation do not apply to
specimens of meat and products sent to or by the Department of
Agriculture or branches thereof in Washington. D. C., or elsewhere.
for laboratory examination, exhibition purposes, or other official use,


57






5a REGS. 26, 27. FOOD AND DRUGS ACT; IMPORTS.

or to hoofs, horns, hides, etc., or inedible grease, inedible tallow, or
other inedible fats, possessing none of the physical characteristics of
an edible product.
REGULATION 26. FOOD AND DRUGS ACT.
SECTION 1. Inspected and passed meat and products, like unin-
spected meat and products, shall comply with the 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 United
States, or shipped or delivered for shipment from one State or Terri-
tory or the District of Columbia to another State or Territory or the
District of Columbia, or to any foreign country liable to seizure for
condemnation, and renders manufacturers, vendors, and shippers in
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.10
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 that the system of meat inspection maintained by any
foreign country is not the substantial equivalent of or is not so effi-
cient as, the system established and maintained by the United States,
or that the inspection made by any foreign country is not the sub-
stantial equivalent of, or is not so efficient 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 will be given of that fact by proclamation or
otherwise, and thereafter no meat or product as to which the inspec-
tion 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 product which contains or has been
treated with any preservative, coloring matter, or other substance,
except as permitted by Regulation 18, shall be admitted into the
United States. No article of a kind mentioned in paragraph 4 of
section 7 of Regulation 18 unless treated in compliance therewith,
shall be admitted into the United States.
Imported meat and products after admission Into the United States are deemed and
treated as domestic articles. (38 Stat. 159.) Attention Is invited particularly to Regu-
lations 1, 16, 17 (sees. 7-12. inclusive) ; 18 (sees. 3 6 9 (par. 1), 15) ; 25, 26.
10 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 and the
rules and regulations made pursuant thereto.






IREG. 21. IMPORTED MEAT AND PRODUCTS. 59

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, or which fail to bear any quali-
fications with reference to added substances provided by section 9,
Regulation 17, or which is in any respect misbranded or adulterated
within the meaning of the food and drugs act, as amended, sliall 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 rendered
inedible fat possessing the physical characteristics of an edible prod-
uct shall be admitted into the United States for industrial use unless
it has been first denatured or otherwise destroyed for food purposes
and the containers have been marked in the manner prescribed by
Regulation 16, section 9.
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 paragraph 5 of
this section and section 11 of this regulation, each consignment con-
taining any meat or product c6nsigned to the United States from a
foreign country shall be accompanied by a foreign meat-inspection
certificate in the following form:
FOREIGN OFFICIAL MEAT-INSPECTION CERTIFICATE.
Place ------------------ Date---------Date
(City.) (Country.)
I hereby certify that the meat and meat food products herein described were
derived from cattle, sleep, swine, or goats which received ante-mortem and post-
mortem veterinary inspections at the time of slaughter, and thfint such meat
and meat food products are sound, healthful, wholeisome, and otherwise fit for
human food. and have not been treated with, and do not contain, an.v pr.serva-
tive, coloring matter, or either substance not permitted by the regulations gov-
erning the meat inspection of tlhe United States Depiartment of Agriculturp,
filed with me, and that said meat and moat food products have been haridled
only in a sanitary manner in this country.
Kind of product. Number of pieces or paickage-. Weoght.



Identification marks on meats and pa'kages_
Consignor_---------------------- Address- -
Consignee--------------------------- Destination-------------------
Shipping marks----------------------------------
(Signature) -------------------
(Namp of offif: fl of national fori.n Kov-.
ernment authorized to issue Inspriion
cert niit'ats for inp:;it and meat food prod-
ucts exported to the Unitod States.)
(Official title)
Paragraph 2. Each foreig-n imeat-inrspection certificate shlall be
signed by an official authorized by the national government of the






60 REG. 27. IMPORTED MEAT AND PRODUCTS.

foreign country min which the meat or product is inspected to sign and
issue the same. Except as provided in paragraph 5 of this section,
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 amendments which may here-
after be made thereto. No inspector shall accept a certificate unless
it is signed by an official whose name has been published by the de-
partment and whose authority to sign certificates has not been re-
voked.
Paragraph 3. Each foreign meat-inspection certificate shall con-
tain 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 destination of the consignment
in the United States and except as provided in paragraph 5 of this
section shall be in the English language.
Paragraph 4. The foreign meat-inspection certificate required by
this section to accompany each consignment containing any meat or
product shall be delivered by the consignee, or his agent, in the
United States to the department inspector at the place of inspection,
and inspection of the meat or product will not be commenced prior to
such delivery.
Paragraph 5. The foreign meat-inspection certificate of the na-
tional government of a foreign country, the form and substance of
which has been approved by the department and which is issued
for any meat or product, may be accepted in lieu of the certificate
prescribed in section 5, paragraph 1, of this regulation, notwith-
standing the fact that the name of the foreign official who signed
such certificate has not been published by the department.
Paragraph 6. Except as provided in section 11 of this regulation,
each consignment of any meat or product of a kind prepared cus-
tomarily to be eaten without cooking (such as summer sausage,
"Italian" and "Westphalia" hams, and the like), which contains
any muscle tissue of pork, shall be accompanied, in addition to any
other certificate required by this section, by a separate foreign meat-
inspection certificate in the following form:
OFFICIAL MEAT-INSPECTION CERTIFICATE FOR PORK AND PORK PRODUCTS.
(For shipment to the United States of articles of a kind prepared customarily to be
eaten without cooking, which contain muscle tissue of pork.)
Place -- ------------------ Date ------------------, 192-.
(City ) (Country.)
I hereby certify that the article or articles herein described are of a kind
prepared customarily to be eaten without cooking, and contain muscle tissue
of pork which, when fresh or freshly cured in salt, were subjected to a tem-
perature not higher than 50 F. for not less than 20 days, or otherwise treated
as specified by the Chief of the Bureau of Animal Industry, and that said
articles contain no muscle tissue of pork which has not been treated as herein
spedfled.






REG. 27. IMPORTED MEAT AND PRODUCTS. 61
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 gov-
ernment authorized to issue Inspection
certificates for meat and meat food prod-
nucts exported to the United States.)
(Official title)
NoTr.-A certificate In the above form is required to accompany each consignment of
any meat or product of a kind prepared customarily to be eaten without cooking isucb
as summer sausage, "Italian" and "Westphalia" hams, and the like), which contains
any muscle tissue of pork. This certificate is 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.
Each such foreign meat-inspection certificate shall be subject to
the provisions of paragraphs 2 to 4, inclusive, of this section.
SECTION 6. Each importer shall make application for inspection to
the inspector in charge, if one be stationed at the port where any
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 from which the meat and products were shipped, 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.
SECTI6N 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 R. 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 place within the limits of the port or elsewhere in the United
States.
Paragraph S. 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 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
466o41"-42--5






REG. 27. IMPORTED MEAT ANTD PRODUCTS.


where no department inspector is stationed and which are consigned
to any place where no department inspector is stationed, shall Ibe
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 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 depart-
ment 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 depart-
ment 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 8 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, -hall be sealed with special import-meat
seals of the Department of Agriculture. Packages shall be securely
corded before being offered for sealing. Such special seals shall be
affixed by department inspectors, or if there be no department in-
spector 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 de-
stroy any special import-meat seal of the Department of Agricul-
ture.
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
prescribed by the Secretary of the Treasury, conditioned that the
meat or product shall be returned, if demanded, to the collector


62






REG. 2V7. IMPORTED MEAT AND PRODUCTS.


of the port where the same is offered for clearance through the
customs.
Paragraph 14. The consignee or his agent shall furnish such facil-
ities and shall provide such assistants for handling and marking
meat and products offered for importation as department inspectors
may require.
SECTION 8. Compartments of steamships, sailing vessels, railroad
ears, 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 States, 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 regula-
tion 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 impor-
tation from which such tissues LS the peritoneum, pleura, body lymph
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 dye, 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 in-
spector, any meat or product which is found to contain preservatives
not permitted by these regulations, but in the preparation or paack-
ing of which no substance lhas 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 neat or product, or the container thereof, of-
fered for importation from any foreign country and accompanied
by a foreign certificate of inspection as required by this regulation,
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, -reservative. or ingredient not
permitted by Regulation 18, or to violate this remilai'.on in any
respect, shall be marked "U. S. inspected and passed by Department
of Agriculture" and with the official n.me 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 ad-
mitted into the United States.


68






6EG. 27. IMPORTED MEAT AND PRODUCTS.


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 de-
partment inspector. Such specified time shall be 30 days after such
notice to customs officers, unless a different time be fixed by the Secre-
tary 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 spe-
cial 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 re-
quire 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 car-
casses 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.
SECTrION 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.
Paragraph 2. Labels bearing the true name of the product shall be
securely affixed to all true containers. There shall be on each true
container a space for the application of the inspection legend and
other marks required by paragraph 3 of this section. When true con-
tainers are placed within other containers, the outside container shall
be marked with the true name of the meat or product. All meat and
products in package form shall have the quantity of the contents
thereof plainly and conspicuously marked on the outside of the pack-
age as prescribed under section 10, Regulation 17.
Paragraph 3. (a) All outside containers of meat and 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 in-
spected and passed in compliance with this regulation, and which are
to be removed from the outside containers and thereafter to be trans-


64






REG. 27 IMPORTED MEAT AND PRODUCTS.,


ported in interstate or foreign commerce or to an official establishment,
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 abbre-
viation 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.
SECriON 11. Paragraph 1. Any meat or product offered for im-
portation in small quantity exclusively for the personal use of the
consignee, and not for sale or distribution, which is sound, health-
ful, wholesome, and fit for human food, and contains no dye, chiemini-
cal, preservative, or ingredient not permitted by Regulation 18, and
which is not adulterated or misbranded within the meaning of tlhe
food and drugs act as amended, may be admitted into the United
States without foreign meat-inspection certificates and without in-
spection 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, un-
wholesome, or otherwise unfit for food, or contains any dye, chemical,
preservative, or ingredient not permitted by Regulation 18, or is
adulterated or misbranded within the meaning of the food and
drugs act as amended.
Paragraph . 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 in-
gredient not permitted by Regulation 18, or if it is adulterated or
misbranded within the meaning of the food and drugs act as
amended.
Paragraph S. No carrier or other person shall transport or re-
ceive 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:11
Date----------------------, 192- --
Name of carrier---------------------------- -------- ------
Shipper-----------------------------------
Point of shipment-------------------------------- -
Consignee------------------------------------------ --
I hereby certify that the followving-described unispected 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 regula-
tions governing the meat inspection of the United States Department of Agri-
culture.
For convenience In filing it Is requested that these certiflcatea 'be made on paper 5b
by 8 inches In size.


65






66 REGS. 27, 28. IMPORTS; INSPECTION OF CATTLE.
Kind of product. Amount and weight.
- - - --- - - - ---- ------

(Signature of shipper.)
(Address of shipper.)
The si-gnature 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 em-
bodied therein, stamped thereon, or attached thereto a signed state-
ment which shall be evidence to connecting carriers that the ship-
per'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, conductor's
card, or other paper, accompanying the same includes the aforesaid
signed statement, in the following form:
(Name of transportation company.)
Imported for the personal use of consignee and exempt from inspection, as
evidenced by shipper's certificate on file with initial carrier.
(Signed) ----------- ----------.-Agent.
The signature of the agent shall be written in full.
SECTION 12. Paragraph 1. All imported meat and products, after
admission into the United States in compliance with this regulation,
shall be deemed and treated, and, except as provided in paragraph
3 of section 11 of this regulation, shall be handled and transported
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.
Paragraph 2. Imported meat and products inspected, passed, and
marked in accordance with this regulation may, subject to the pro-
visions 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 in-
spected, 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.
REGULATION 28. THE INSPECTION OF CATTLE AT UNOFFICIAL
PLACES.
SECTrION 1. The carcasses of cattle which are slaughtered on the
farm or other place designated by the chief of the Bureau of Animal
Industry and wnich are examined by bureau inspectors at the time
of slaughter, may be marked U. S. inspected and passed" by the






REG. 29. INSPECTION OF HORSE MEAT.


inspectors if, upon inspection, they are found to be sound, healthful.
wholesome, and fit for human food, or if they otherwise meet the
requirements of these regulations, they may be passed for steriliza-
tion and shall then be handled in accordance with the provisions
of these regulations.
REGULATION 29. THE INSPECTION AND HANDLING OF HORSE
MEAT AND MEAT FOOD PRODUCTS THEREOF, AND THE ANI-
MALS FROM WHICH THEY ARE DERIVED.
SECTION 1. Every establishment in which horses are slaughtered
for transportation or sale as articles of interstate or foreign com-
merce, or in which carcasses, parts of carcasses, meat, meat products,
or meat food products of, or derived from, horses are, wholly or
in part, canned, cured, smoked, salted, packed, rendered or other-
wise prepared for transportation or sale as articles of interstate or
foreign commerce which are capable of being used as food for minan,
shall have inspection under these regulations.
SECTION 2. The slaughter of horses and the preparation and
handling of the meat and meat food products thereof shall be con-
ducted in establishments separate and apart from any establishment
in which cattle, sheep, swine, or goats are slaughtered, or the meat
or meat food products thereof are prepared or handled.
SECTION 3. Paragraph 1. All horses found upon either ante-mor-
tem or post-mortem inspection or examination to be affected with
strangles, purpura hemorrhagica, azoturia, forage poisoning or so-
called cerebrospinal meningitis, dourine, acute influenza, general-
ized osteoporosis, glanders, farcy, or other malignant disorder, acute
inflammatory lameness or extensive fistula, shall be condemned.
Paragraph 2. Any horse which is suspected on the ante-mortem
inspection-of being infected with glanders shall be tested with mal-
lein; and any horse which on physical examination is suspected of
being affected with dourine shall be held for further examination or
for such test as the chief of the bureau may prescribe.
SECTIoN 4. All horse carcasses, parts of carcasses, meat and meat
food products thereof shall be conspicuously labeled, marked,
branded, or tagged "Horse-meat" or "Horse-meat product."
SECTION 5. The domestic-meat labels for horse meat or meat food
products thereof shall be printed on paper, light green in color. The
legend composing the body of each label shall be as follows: The
horse meat or meat food product thereof contained herein has been
U. S. inspected and passed by Department of Agriculture," and in
lieu of the phrase "Domestic-meat label" there shall be printed
thereon the phrase Domestic horse-meat or horse-meat product."
SECTION 6. Numbered stamps and certificates printed on paper
light green in color, to be known as export horse-meat stamps and
certificates, shall be issued to identify all horse meat and meat food
products thereof packed for export. Such stamp or stamps and cer-
tificate shall be issued for each consignment of horse meat or meat
food product thereof forwarded from the United States.
SECTION 7. All the provisions of the other regulations governing
the meat inspection of the United States Department of Agriculture
unless specifically inapplicable, are hereby made applicable to the
inspection and handling of horse meat and meat food products
thereof and the animals from which they are derived.


67







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 De-
partment of Agriculture for the fiscal year ending June thirtieth, nineteen hundred and
seven," approved June 30, 1906 (84 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 Agriculture, 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, rendering, or similar establishment, in which they are
to be slaughtered and the meat and 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 slaught-
ered 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 pro-
vided 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 consump-
tion at any slaughtering, meat-canning, salting, packing, rendering, or similar
establishment in any State, Territory, or the District of Columbia for transpor-
tation or sale as articles of interstate or foreign commerce; and thle 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 In-
spected 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 inspectors, after said first inspection shall, when they
dleem it necessary, reinspect said carcasses or parts thereof to determine whether
since the first inspection the same have become unsound, unhealthful, unwhole-
some, 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, unhealthful, unwholesome, or otherwise unfit
for human food, it shall be destroyed for food purposes by the said establish-
ment in the presence of an inspector, and the Secretary of Agriculture may re-
move inspectors from any establishment which fails to so destroy any such
condemned carcass or part thereof.
[8] 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 establishment, and such examination and inspection shall be had be-
fore the said carcasses or parts thereof shall be allowed to enter into any de-
partment wherein the same are to be treated and prepared for meat food
products; and the foregoing provisions siall also apply to all such products
which, after having been issued from any slaughtering, meat-canning, salting,
packing, rendering, or similar establishment, shall be returned to the same or to
any similar establishment where such inspection is maintained.
r4] That for the purposes hereinbefore set forth the Secretary of Agriculture
shall cause to be made by Inspectors appointed for that purpose an examination

I The word hereafter Is used in the act of 1907 but not in that of 1906. Otherwise
the extract here giv-nu Is identical in both laws.







KMEAT-INSPECTION ACT. 69

and inspection of all meat food products prepared for interstate or foreign com-
merce in any slaughtering, meat-cunning, salting, prickin-, rendering, or similar
establishment, and for the purposes of any examinLtion and inspection said
Inspectors shall have access at all times, by day or night, whether the estab-
lishment be operated or not, to every part of said establishment; and said In-
spectors shall mark, stamp, tag, or label as "Inspected and Passed all such
products found to be sound, healthful, and wholesome, and which contain no
dyes, chemicals, preservatives, or ingredients which render such meat or meat
food products unsound, unhealthful, unwholesome, or unlit for human food;
and said inspectors shall label, mark, stamp, or tag as Inspected and Con-
demned" all such products found unsound, unhealthful, and unwholesome, or
which contain dyes, chemicals, preservatives, or ingredients which rendler such
meat or meat food products unsound, unhealthful, unwholesome, or unfit for
human food, and all such condemned meat food products shall be destroyed for
food purposes, as hereinbefore provided, and the Secretary of Agriculture may
remove inspectors from any establishment which fails to so destroy such con-
demned meat food products: Provided, That, subject to the rules and regtila-
tions of the Secretary of Agriculture, the provisions hereof in record to [,re-
servatives shall not apply to meat food products for export to any foreign coun-
try and which are prepared or packed according to the specifications or direc-
tions of the foreign purchaser, when no substance is used in the preparation or
packing thereof in conflict with the laws of the foreign country to 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 commerce which has been inspected as hereinbefore provided and
marked "Inspected and Passed" shall be pl:iced or packed in any can, pot, tin,
canvas, or other receptacle or covering in any establishmIent 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 inspection and examination
of meat or meat food products deposited or inclosed in cans, tins, pots, canvas,
or other receptacle or covering in any establishment where inspection under the
provisions of this neact is maintained shnll be deemed to be complete until such
meat or meat food products have been sealed or enclosed in said can, tin, pot,
canvas, or other receptacle or covering under 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 dlecepitive and which shall be approved by
the Secretary of Agriculture are permitted.
e[6 The Secretary of Agriculture shall cause to be made, by experts in sani-
tation or by other competent inspectors, such inspection of all slaughtering.
meat-canning, salting, packing, rendering, or similar establishments in which
cattle, sheep, swine, and goats are slaughtered and the meat and moa't food
products thereof nre prepared for interstate or fnre'n commerce as nmay be
necessary to inform himself concerning the sanitary conditions of the same, and
to prescribe the rules nnd regulations of sanitation under which such e.tablish-
ments shall be maintained; and where the sanitary conditions of any such es-
tablishment are such that the meat or meat food products are renlderd ,i,.lean,
unsound, unhealthful. unwholesome, or otherwise unfit for human food, he shall
refuse to allow said meat or meat food products to be labeled, marked, stamped.
or tagged as "Inspected and Passed."
[7] That the Secretary of Agriculture shall cause an examination and in-
spection of all cattle, sheep, swine, and goats, and the food products thereof,
slaughtered and prepared in the establishments hereinheforo described for the
purposes of interstate or foreign commerce to be made during the nighttime as
well as during the daytime when the slaughtering of said cattle, sheep, swine,
and goats, or the preparation of said food products is conducted during the
nighttime.
[8] That on and after October first, nineteen hundred and six. no person.
firm, or corporation shall transport or offer for transportation, and no carrier
of interstate or foreign commerce shall transport or re,'ele for transportation
'romi one State or Territory or the D.istrict of Columlia to any other State or







70 MEAT-INSPECTION ACT.

Territory or the District of Columbia, or to any place under the jurisdiction of
the United States, or to any foreign country, any carcasses or parts thereof,
meat, or meat food products thereof which have not been inspected, examined,
and marked as Inspected and Passed," in accordance with the terms of this
act and with the rules and regulations prescribed by the Secretary of Agri-
culture: Provided, That all meat and meat food products on hand on October
first, nineteen hundred and six, at establishments where inspection 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,
shall 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 identification devices provided for in this act, or in and as
directed by the rules and regulations prescribed hereunder by the Secretary of
Agriculture, on any carcasses, parts of carcasses, or the food product, or con-
tainers 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 countries 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
inspection of the carcasses and parts thereof of all cattle, sheep, swine, and
goats, the meat of which, fresh, salted, canned, corned, packed, cured, or other-
wise 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, pork, or goat meat, being the
meat of animals 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 wholesale, 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 exported.
[161 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 Agriculture, 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
or In the District of Columbia or any place under the Jurisdiction of the United







MEAT-INSPECTION ACT. 71

States, other than in the 6tate 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, oper-
ated by said firm, person, or corporation is located unless and until said person,
firm, or corporation shall have complied with all of thle provisions of this act.
[18] That any person, firm, 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 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 of not more than two years, or by both such fine and imprisonment, in
the discretion of the court.
[19] That the Secretary of Agriculture shall appoint from time to time in-
spectors to make examination and inspection of all cattle, sheep, swine, and
goats, the inspection of which is hereby provided for, and of all carcasses and
parts thereof, and of all meats and meat food products thereof, and of the sani-
tary conditions of all establishments in which such meat and meat food products
hereinbefore described are prepared; and said inspectors shall refuse to stamp.
mark, tag, or label any carcass or any part thereof, or meat food product there-
from, prepared in any establishment hereinbefore mentioned, until the same
shall have actually been inspected and found to be sound, healthful, wholesome,
and fit for human food, and to contain no dyes, chemicals, preservatives, or in-
gredients which render such meat food product unsound, unhealthful, unwhole-
some, or unfit for human food; and to have been prepared under proper sanitary
conditions, hereinbefore provided for; and shall perform such other duties as
are provided by this act and by the rules and regulations to be prescribed by
said Secretary of Agriculture; and said Secretary of Agriculture shall, from
time to time, make such rules and regulations as are necessary for the efficient
execution of the 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 regulations prescribed by said Secretary of Agriculture not in-
consistent with the provisions of this act.
[20] That any person, firm, or corporation, or any agent or employee of any
person, firm, or corporation, who shall give, pay, or offer, directly or indirectly,
to any inspector, deputy inspector, chief inspector, or any other officer or em-
ployee of the United States authorized to perform any of the duties prescribed
by this act or by the rules and regulations of the secretary of Agriculture any
money or other thing of value, with Intent to influence said inspector, deputy
inspector, chief inspector, or other officer or employee of the United States in
the discharge of any duty herein provided for, shall be deemed guilty of a fel-
ony and, upon conviction thereof, shall be 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 years; and any inspector, deputy in-
spector, chief inspector, or other officer or employee of the United States author-
ized 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
officers, agents, or employees thereof, given with intent to influence his official
action, or who shall receive or accept from any person, firm, or corporation en-
gaged in interstate or foreign commerce any gift, money, or other thing of
value given with any purpose or intent whatsoever, shall be deemed guilty of a
felony and shall, upon conviction thereof, be summarily discharged from office
and shall be 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 the farm and sold and transported as interstate or foreign commerce, nor
to retail butchers and retail dealers in meat andi meat food products, suipplyin-
their customers: Prorided, That if any person shall sell or oTffer for sale or
transportation for interstate or foreign commerce any meat or meat food prod-
ucts which are diseased, unsound, unhealthful., unwholesome, or otherwise unfit
for human food, knowing that such meat food products are Intended for h1mnau
consumption, he shall be guilty of a misdemeanor, and on conviction thereof
shall be punished by a fine not exceeding one thousan'l dollars or by imprison-
ment for a period of not exceeding one year, or by both such fine a9nd Imprison-
ment: Protided al8o, That the Secretary of Agriculture Is authorized to maim.
tain the inspection in this act provided for at any slaughtering, weat-cannin&







72


MEAT-INSPECTION ACT.


salting, packing, rendering, or similar establishment notwithstanding this ex-
ception, and that the persons operating the same may be retail butchers and
retail dealers or farmers; and where the Secretary of Agriculture shall estab-
lish such inspection then the provisions of this act shall apply notwithstanding
this exception.

THE IMPORTED-MEAT ACT.

Extract from an act of Congress entitled "An act to reduce tariff duties and to provide
revenue for the Government, and for other purposes," approved October 3, 1913 (38 Stat.
114. 152, 159)1
That on and after the day following the passage of this act, except as other-
wise specifically provided for in this act, the articles mentioned In the following
paragraphs shall when imported into the United States or into any of its pos-
sessions (except the Philippine Islands and the Islands of Guam and Tutuila)
be exempt from duty:
S 4* S S S
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, unwholesome, or unfit for human food, and unless the same
also complies with the rules and regulations made by the Secretary of Agricul-
ture, and that, after entry into the United States in compliance with said rules
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 para-
graph, 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 un-
less the same be exported by the consignee within the time fixed therefore in such
rules and regulations.
HORSE-MEAT ACT.
Extract from an act of Congress entitled "An act making appropriations for the De-
partment of Agriculture for the fiscal year ending June 30, 1920,' approved July 24, 1919
(41 Stat. 241).
For additional expenses in carrying out the provisions of the meat-Inspection
act of June 30, 1906 (Thirty-fourth Statutes at Large, p. 674), as amended by
the act of March 4, 1907 (Thirty-fourth Statutes at Large, p. 1256), there Is
hereby appropriated for the fiscal year ending June 30, 1920, $903,960, of which
sum $100,000 may be used for the inspection of equine meat in the manner pro-
vided in said act, as amended. And, hereafter, no person, firm, or corporation,
or officer, agent, or employee thereof, shall transport or offer for transportation,
and no carrier of interstate or foreign commerce, shall transport or receive for
transportation from one State or Territory or the District of Columbia to any
other State or Territory, or the District of Columbia or to any place under the
Jurisdiction of the United States or to any foreign country any of such meat or
food products thereof unless plainly and conspicuously labeled, marked, branded,
or tagged Horse-meat" or Horse-meat Product" as the case may be, under
such rules and regulations as may be prescribed by the Secretary of Agriculture.
All the penalties, terms, and provisions in said act, as amended, except the
exemption therein applying to animals slaughtered by any farmer on a farm,
to retail butchers and retail dealers in meat food products supplying their cus-
tomers, are hereby made applicable to horses, their carcasses, parts of carcasses,
and meat food products thereof, and the establishments and other places where
such animals are slaughtered or the meat or meat food products thereof are
prepared or packed for the Interstate or foreign commerce, and to all persona,
firms, corporations and officers, agents and employees thereof who slaughter
such animals or prepare or handle such meat or meat food products for inter.
trate or foreign commerce.











[PUBLIC-N.o. 776-75TH CONGrESS]
[CHAPTER 810-3D SESSION]
[H. R. 8047]
AN ACT
To amend the Meat Inspection Act of March 4, 1907, as amendedl and uxteii(ded,
with respect to its application to farmers, retail butchers, and retaiil dcalcri.
Be it enacted by the Senate and Howse of Repre.sentatihes of the
United States of America in Congre.s as.efm)b,:d, That the Meat
Inspection Act of March 4, 1907, as amended and extended, is
amended by substituting for the concluding paragraph thereof the
following:
"That within the meaning of this Act-
"(a) A 'farmer' means any person or partnership chiefly engaged
in producing agricultural products on whose farm the number of
cattle, calves, sheep, lambs, swine, or goats is in keeping with the size
of the farm or with the volume or character of the agricultural
products produced thereon, but does not mean any person or part-
nership engaged in producing agricultural products who-
"(1) actively engages in buying or trading in cattle, calves,
sheep, lambs, swine, or goats; or
"(2) actively engages, directly or indirectly, in conducting a
business which includes the slaughter of cattle, calves, sheep, lambs,
swine, or goats for food purposes; or
"(3) actively engages, directly or indirectly, in buying or selling
meat or meat food products other than those prepared by any
farmer on the farm; or
"(4) actively engages, directly or indirectly, in salting, curing,
or canning meat, or in preparing sautisage, lard, or other meat. food
products; or
"(5) slaughters, or permits any person to slaughter, on his or
their farm cattle, calves, sheep, lambs, swine, or goats which are
not actually owned by him or them.
"(b) A 'retail butcher' means any person, partnership, association,
or corporation chiefly eno-iiged in selling meat or meat fool products
to consumers only, except that the Secretary of Agriculture, at his
discretion, may permit any retail butcher to transport in interstate
or foreign commerce to consumers and meat retailers in any one
week not more than five carcasses of cattle, twenty-five carcases of
calves, twenty carcasses of sheep, twenty-five carcasses of lambs, ten
carcasses of swine, twenty carcasses of goats, or twenty-five carcasses
of goat kids, or the equivalent of fre-h meat therefrom, and to trans-
port in interstate or foreign commerce to con,mers only meat and
meat. food products which have booeen salted, cured, canned, or pre-
pared as sausage, lard, or other meat food produictc, andl which have-
not been inspl)ected, examined, and marked :v, 'In-pected awd Passed'
in accordance with the terms of the Meat IT nisiecti)n Act of Marh 4,
1907, and Acts supplemental thereto, and with the rules and regula-
tions prescribed by the Secretary of Agriculture.






74


MEAT-INSPECTION ACT.


"(c) A 'retail dealer' means any person, partnership, association,
or corporation chiefly engaged in selling meat or meat food products
to consumers only except that the Secretary of Agriculture, at his
discretion, may permit any retail dealer to transport in interstate
trade or foreign commerce to consumers' and meat retailers in any
one week not more than five carcasses of cattle, twenty-five carcasses
of calves, twenty carcasses of sheep, twenty-five carcasses of lambs,
ten carcasses of swine, twenty carcasses of goats, or twenty-five car-
casses of goat kids, or the equivalent of fresh meat therefrom, and
to transport in interstate or foreign commerce to consumers only
meat and meat food products which have been salted, cured, canned,
or prepared as sausage, lard, or other meat food products which have
not been inspected, examined, and marked as 'Inspected and Passed'
in accordance with the terms of the Meat Inspection Act of March
4, 1907, and Acts supplemental thereto, and with the rules and regu-
lations prescribed by the Secretary of Agriculture.
"That the provisions of the Meat Inspection Act of March 4, 1907,
requiring inspection to be made by the Secretary of Agriculture
shall not apply to animals slaughtered by any farmer on the farm
and sold and transported in interstate or foreign commerce, nor to
retail butchers and retail dealers in meat and meat food products,
supplying their customers: Provided, That all meat and meat food
products derived from animals slaughtered by any farmer on the
farm which are salted, cured, canned, or prepared into sausage, lard,
or other meat food products at any place other than by the farmer
on the farm upon which the animals were slaughtered shall not be
transported in interstate or foreign commerce under the farmers'
exemption herein provided, and all fresh meat and all farm-cured
or prepared meat and meat food products derived from animals
slaughtered by any farmer on the farm which are to be used in inter-
state or foreign commerce shall be clearly marked with the name and
address of the farmer on whose farm the animals were slaughtered:
Provided further, That if any person shall sell or offer for sale or
transportation for interstate or foreign commerce any meat or meat
food products which are diseased, unsound, unhealthful, unwhole-
some, or otherwise unfit for human food, knowing that such meat
food products are intended for human consumption, he shall be
guilty of a misdemeanor and on conviction thereof shall be punished
by a fine not exceeding $1,000 or by imprisonment for a period of
not exceeding one year, or by both such fine and imprisonment: And
provided further, That the Secretary of Agriculture is authorized to
maintain the inspection in this Act provided for at any slaughtering.
meat canning, salting, packing, rendering, or similar establishment
notwithstanding this exception, and that the persons operating the
same may be retail butchers and retail dealers or farmers; and where
the Secretary of Agriculture shall establish such inspection then the
provisions of this Act shall apply notwithstanding this exception."
Approved, June 29, 1938.











INDEX TO B. A. I. ORDER 211 (REV.)


Page. Reg. Sec. Par.
Abrasions on lips, mouth, or tongue, to be excised if slight .................... 21 11 9 ......
Abscess-
associated with other conditions, carcass condemned ...................... 22 11 10h ......
disposition of carcasses, parts, and organs affected......................... 2 21 11 9 .....
Act. See Meat inspection, Import meat, Horse meat, and Food and drugs Acts.
Actinomycosis-
carcasses affected, disposal................................................. 21 11 5 ......
heads and tongues, disposal................................................ 21 11 5 3
Adulterated import meat or products not admitted............................ 59 27 3 3
Advertisements containing inspection legend to be approved in advance....... 29 16 1 7
Air-
inflation ofcarcasses and parts prohibited.................................. 18 10 10 ......
inflation of lungs, casings, or testing containers with mouth prohibited.... 12 8 7 5
Alaska included in "United States" under import-meat regulations........... 58 27 1 2
Alleys of establishments to be drained and kept clean and orderly .............. 12 8 10 1
Anemia-
carcasses affected, disposal,............................................... 25 11 19 ......
condition to be differentiated from "thin".............................. 23 11 12f ......
Animal-product stamps. See Stamps, inedible-product.
Animals, condemned and suspects. See Condemned, and Suspects.
Ante-mortem inspection-
at scales or in pens of public stockyards................................. 13 9 1 3
diseases and conditions requiring condemnation or retention as suspects.... 14 9 2 ......
farm-dressed carcasses, ante-mortem inspection waived .................... 26 12 1 ......
immediately before emergency slaughter.................................. 15 9 5 .....
in pens on premises...................................................... 13 9 1 2
pens, equipment, and assistants for, establishments to provide........... 8 7 5a ......
provided for, before slaughter.............. ............................. 13 9 1 1
suspects. See Suspects.
Temperature on. Sce Temperature.
tuberculin reactors. See Tuberculosis.
withdrawal from public stockyards, causes................................ 13 9 1 3
withdrawal not a substitute for penalty for violation of regulations........ 13 9 1 5
Anthrax-
disposal of carcasses and parts, disinfection................................ 18 11 2 ......
temperature of suspects to be taken..................................... 15 9 6 1
Appeals from decisions of inspectors........................................... 46 21 1......
Applications-
change of ownership requires new application for inspection ................ 5 4 1 1
false statements in........................................................ 5 4 1 5
for exemption............................................................. 5 4 2 .....
for inspection............................................................. 5 4 1 1
for inspection of import meat and products................................ 61 27 6 .....
plans to accompany applications for inspection............................ 5 4 1 2
subsidiaries to be shown on applications for inspection ..................... 5 4 1 3
Approaches to establishments to be drained and kept clean and orderly........ 12 8 10 1
Approval-
of abbreviations of inspection legend....................................... 28 16 1 1
of advertisements containing inspection legend............................. 29 16 1 7
of labels, sketches.......................................................... 34 17 3 1
ofstencils, box dies, inserts, tags, liners, and circles........................ 34 17 2 3
Argentina-
export certificates for, to be visded by Argentine consul................... 49 24 3 2
export certificates required for shipments to................................ 49 24 3 1
Asphyxiation by scalding hogs alive, carcasses condemned.................. 25 11 22......
76








INDEX. 77


Pai'. Ieg. Sec. Par.
Azoturia, horses and carcasses found affected, condemned ..................... 67 29 3 .....
Badge, to be furnished and worn as prescrilied; scope of idlpnt ific i ion ......... 7 6 3 ......
Barrels. See Containers.
Beef extract-
definitions and rulings concerning analogous product ...................... 36 17 7 2f
for medicinal purposes, not a meat food product ........................... 3 1 1 21
Beef fat, addition of, to lard: labeling......................................... :s 17 9 8
Beef measles. See Measles.
Benzoate of soda-
labeling of products containing............................................ 39 17 9 11
marking of products containing........................................... 31 If1 3 3
use conditionally authorized.............................................. 42 18 6 2
Bicarbonate of soda, use permit ted in preparation of fats ..................... 42 18 6 7
Blackleg-
carcasses affected, condemned............................................. 21 11 6a .....
temperature of suspects to betaken..................................... 15 9 6 1
Bladders-
from cysticereus carcasses, conditional use as casings..................... 24 11 16 4
inflation by mouth prohibited............................................ 12 8 7 5
Blood-
for food, identity to be preserved on post-mortem inspection.............. 16 10 2 .....
for food, receptacles for on killing floors.................................... 8 7 5c .....
for food to be from passed carcasses, contamination, defibrinat ion......... 45 18 11 .....
Blue prints. See Plans.
Boats. See also Transportation.
Boats, tanks on, containing inspected products, laileing ...................... 33 16 10 3
Bones-
accumulation as fly-breeding material on premises prohibited............. 12 8 10 1
turbinated and ethmoid, to be removed from heads ....................... 44 18 10 1
Borax. See Preservatives.
Box dies, omission of inspection legend from, also approval of ................ 34 17 2 3
Boxes. See Containers.
Brands and branding. See Marking.
Braacn houses-
inspect ion at, serial numbers assigned.................................... 6 5 1 2
shipments by. See Tranrsportat ion, jobbers, wholesalers.
Breaking bulk and repacking meats by jobbers and wholesalers ............... 50 25 4 1
Breeds of livestock, names on labels, qualifications ........................... 35 17 7 2c
Bribe, offering, giving, or accepting, a felony subject to penalty ............... 47 23 1 .....
Bruises-
carcass, organs, or parts condemned....................................... 21 11 9 ......
to be removed immediately or after chilling.............................. 18 10 11 .....
Building construction. See Establikhmnent.
Burning brands. SeeMarking.
Burlap containers. See Containers, cloth wrappings.
Butchers-
in establishments. See Employees.
shipments by. See Transport at ion, retailers.
Butter used in preparation ofoletimargarine, pasteurization requirements..... 41 18 5 4
Calves-
immature. See Immaturity.
inspection ofcarcasses for measles......................................... 24 11 16 5
Canada-
export cert ificates for carload shipments, car numbers and initials ......... 49 24 3 8
export certificates for livers, lymph glands must be intact .................. 49 24 3 6
export certificates not issued for art ificially colored products ................ 49 24 3
export certificates required for shipments to............................... 49 24 3 1
export certificates to bear on backs special form of certificate ............... 49 24 3 4
meat-inspection stamps, application to tank cars shipped to................ 48 24 1 5
466041"-42-6








78


INDEX.


Canned products-
marking to maintain identity previous to labeling..........................
prepared from meat passed for sterilization. See Sterilization.
sausage in oil, temperature and vacuum requirements......................
sterilization required on day of filling; defective cans, requirements.........
Canning. See Processing.
Cans. See Containers.
Carcass, definition..............................................................
Carcasses and parts-
branding. See Marking.
condemned. See Condemned.
contamination of. See Contamination.
diseased. See Diseased.
hog, removal of hair, scurf, dirt, hoofs, and claws; washing before incision..
inflation of, prohibited....................................................
marking. See Marking.
passed for food. See Food.
passed for sterilization. See Sterilization.
retained. See Retained.
skin or hide, washing and cleaning before incision..........................
unsound, to be retained....................................................
Carcinoma, disposal of carcasses and parts......................................
Carriers. See Transportation.
Cars. See Transportation, and Tank cars.
Cartons-
approval required previous to use.........................................
inspection legend may be applied with sticker.............................
labeling and marking. See Marking.
Caseous lymphadenitis, carcasses showing, disposition.........................
Casing rooms, odors from, exclusion from edible-product compartments.......
Casings-
coloring, conditions.......................................................
fermenting and sliming, compartments for................................
from cysticercuscarcasses,conditional use of.............................
inedible-product stamps for export shipments............................
inflation by mouth prohibited.............................................
inspect ion and cleansing requirements.....................................
limited to those obtained from cattle, sheep, swine, or goats................
marking. See Markingsausage, and Marking products simulating sausage.
nodular, disposal..........................................................
parasitic infestation, disposal.............................................
use as food ingredients...................................................
Catarrh, malignant, epizootic, carcasses affected, condemned ..................
Catch basins-
location and construction.................................................
odors from, exclusion from edible-product compartments.................
Caul, transfer prohibited.....................................................
Ceilings-
sanitary construction....................................................
to be kept reasonably free from moisture.................................
Cereal-
loaves, soups, hash, scrapple, etc., no cereal declaration required ..........
products other than sausage, marking.....................................
products simulating sausage, branding....................................
products simulating sausage,labeling.....................................
restrictions upon usein preparation of sausage.............................
sausage containing, branding.............................................
sausage containing, labeling...............................................
Cerebrospinal meningitis (so-called), horses or carcasses found affected, con-
demned ...................................................................


Page. Reg.
44 18


43
43



2






17
18





17
16
21




34
34

22
10

42
44
24
49
12
44
44



44
44
21

12
10
18

10
11

38
37
30
37
42
30
37


18
18



1






10
10





10
10
11




17
17

11
8

18
18
11
24
8
18
18



18
18
11

8
8
10

8
8

17
17
16
17
18
16
17


Sec.
8

7
7



1






8
10





8
3
7




2
2

12
3

6
9
16
4
7
9
9



9
9
6/

10
3
10

3
7

9
9
2
9
6
3
9


2
5



6

3b
5
4
1
5
2
1



3
4



1
6


ParT.


2
1



18






2







INDEX. 79


Certificates- Page. Rfg. See. Par.
counterfeiting, unauthorized use, failure to use, etc., penalty ............... 47 23 2 ......
exemption. See Exemption.
export, countriesrequiring, shipstoresandproductsfurpersonal useexempt. 48 24 3 1
export, duplicate to shipper for delivery tocarrier, further procedure ..... 48 24 2 5
export, for Canada contingent upon absence of artificial coloring............ 49 24 3 7
export, for Canada, reverse side to bear special form of certificate ........... 49 24 3 4
export, for carload shipments to Canada, car numbers and initials........ 49 24 3 8
export, for horse meat anti products, de.;cript ion, issuance.................. 67 29 6 ......
export, for Italy, Argentina, Mexico, Venezuela, to be vis,'ed lby consul. 49 24 3 2
export, for livers, issued(l to Canada only iflymph glands are intact......... 49 24 3 6
export, for Peru, originalstobe countersigned by chief of bureau........... 49 24 3 3
export, for Switzerland, reverse side to bear certificates in French......... 49 24 3 5
export, issuance for exports or shipments to Philippines .................... 48 24 2 1
export, issued in triplicate, information shown............................. 48 24 2 2
export, one only issued for each consignment unless otherwise ruled ........ 48 24 2 3
export, original or triplicate not to be used in lieu of duplicate .............. 48 24 2 7
export, original to shipper for transportation and delivery ofconsignmer.t.. 48 24 2 4
export, to be issued when articles leave est ablishment, alternative......... 48 24 2 1
export, triplicateforwarded by inspectorin chargetodepartment for filing.. 48 24 2 6
import meat. See Import meat and products, certificate.
inedible product, for Norway and Sweden, marking "Of American origin".. 49 24 4 2
inedible product, issued upon request for export inedible products .......... 49 24 4 1
preservative, issued before shipment from establishment .................. 49 24 6 1
preservative, issued, used, and serve same purpose as regular certificates... 49 24 6 1
shippers', carriers to keep on file one year; checking by department........ 57 25 12 ......
shippers', diverted shipment account wrecks, new certificates not required- 57 25 13 2
shippers', essential to interstate or foreign shipments, exception........... 50 25 1 .....
shippers', ferries deemed carriers........................................... 50 25 2 2
shippers', for alleged unsound meats to establishments, formi.............. 54 25 10 .....
shippers', for denatured products.......................................... 56 25 11 .....
shippers', for farm-dressed carcasses and products, form ................... 53 25 8 .....
shippers', for marked meats, form; may be printed on waybills, etc........ 51 25 5 .....
shippers', for retailers under exemption, form.............................. 53 25 7 .....
shippers', for uninspected or unsound meat or products for industrial use. 56 25 11 .....
shippers', for uninspected, imported meats for personal use of consignee... 65 27 11 3
shippers', for unmarked meats, all articles in car deemed unmarked....... 52 25 6 2
shippers', for unmarked meats in sealed cars, form......................... 52 25 6 2
shippers', not required for laboratory specimens or exhibits, or inedible
products not resembling food............................................ 57 25 14 ......
shippers', not required for sealed imports shipped under bond............. 50 25 1 ......
shippers', parcel post deemed a carrier ..................................... 50 25 2 1
shippers', required for export shipmentsif transported within United States 50 25 3 ......
Chemicals. See also Preservatives.
imported products containing prohibited chemicals, condemned........... 63 27 9 4
in exempted establishments, restrict ions.................................. 5 4 2 ......
prohibited, not to be brought into or kept in c tablishiment s ............... 45 18 14 ......
restrict ions concerning use under market inspection....................... 45 19 1 2
restrictions upon use in preparation of meat or products................... 42 18 6 1
samples, collection of...................................................... 45 18 13 ......
Chicken feed, prepared from certain condemned organs a:id parts .............. 25 11 21 3
Chile saltpeter, addition to meat or product permitted......................... 42 18 6 2
Circles, omission of inspection legend from; also approval of ................... 34 17 2 3
Clarification substances, condition use permitted............................ 42 18 6 7
Claws, removal from hog carcasses before incision.............................. 17 10 8 2
Cloth containers. See Containers.
Clothing must be clean and ofcleansable material............................. 12 8 7 4
Cloth wrappings. See Containers.
Cznurus, cerebralis ( Mullceps multiceps), carcasses affected with, disposal ..... 25 11 18 3







80 INDEX.


Coloring- Page. Reg. Sec. Par.
denaturing condemned meats with........................................ 27 14 1 1
dyes, collection of samples................................................. 45 18 13 ......
dyes, in exempted establishments; restrictions............................ 5 4 2 ......
dyes, prohibited, not to be brought into or kept in establishments......... 45 18 14 ......
dyes, restrictions under market inspection................................. 45 19 1 2
dyes, restrictions in use of .................................................. 42 18 6 3
dyes, use in coloring sausage casings, conditions............................ 42 18 6 36
dyes, use in lard and compounds........................................... 42 18 6 3a
imported meat containing prohibited dyes, condemned ..................... 63 27 9 4
imported meat treated with prohibited coloring, not admitted .............. 58 27 3 2
lard or other fats; sausage casings; labeling ................................. 39 17 9 12
marking or labeling to indicate presence .................................... 42 18 6 3e
products containing, not eligible for certification to Canada................ ---------------49 24 3 7
sausage casings, marking required .......................................... 30 16 3 2
Communicable diseases, employees affected with ............................... 12 8 11 1
Compound-
colored, labeling ............................................................ 39 17 9 12
dyes, mixing with compounds .............................................. 42 18 6 Sa
labeling .............................-....................................... 38 i7 9 9
lard, definition ............................................................. 39 17 9 9
water not permitted as an ingredient ....................................... 42 18 6 6
Condemned-
abscess, associated with other conditions, carcasses showing ................ 22 11 10h ......
abscess, carcasses, organs, or parts showing ................................. 21 11 9 ......
actinomycosis (lumpy jaw), carcasses showing generalized lesions ........... 21 11 5 1
animals, not to be conveyed through edible-product compartments ......... 27 13 3 1
animals, not to be slaughtered or dressed in establishments ................. 16 9 8 ......
animals, pens for separating, marking, and holding ......................... 8 7 5a ......
animals, to be killed and tanked by establishment ......................... 15 9 8 ......
anthrax, disposal of carcasses and parts, disinfection ........................ 18 11 2 ......
azoturia, horses affected with ............................................... 67 29 3 1
blackleg, carcasses affected with ............................................ 21 11 6a ......
bruises, extensive, carcasses, organs, or parts containing .................... 21 11 9 ......
carcasses and parts, marking ............. .................................. 16 10 4 ......
carcasses and products; tanking and denaturing -----------------------........................... 27 14 1 1
carcinoma, carcasses or parts affected with ................................. 21 11 7 ......
caseous lymphadenitis under conditions prescribed ......................... 22 11 12 ......
cripples and downers, if not held as suspects ................................ 14 9 2 7
cysticerci, beef carcasses affected with, conditions .......................... 23 11 16 1
cysticerci, hog carcasses affected with, conditions ........................... 24 11 17 ......
cysticerci, sheep carcasses affected with, conditions ......................... 25 11 18 2
dead or dying animals ...................................................... 14 9 2 5
dourine, horses affected .................................................... 67 29 3 1
Echinococcus (hydatid cysts), organs or parts of carcasses infested ........... 25 11 18 4
emaciation or anemia ....................................................... 25 11 19 ......
enteritis, severe, carcasses showing ......................................... 22 11 Ic .....
farcy, horses affected ....................................................... 67 29 3 1
fistula, extensive, horses affected .......................................... -- 67 29 3 1
forage poisoning cerebrospinall meningitis), horses affected ................. 67 29 3 1
gastritis, severe, carcasses showing ......................................... 22 11 10c ......
glanders, horses affected .................................................... 67 29 3 1
hemorrhagic septicemia, carcasses affected ................................---. 21 11 6b ......
hog cholera, animals may be held for serum treatment ..........-...-....-.... 16 9 8 ......
hog cholera, hogs showing prescribed acute lesions ......................... 21 11 4 2a
hog cholera, on ante-mortem inspection- ................................... 14 9 2 2
hogs, removal of skins from establishment, disinfection ..................... 17 10 8 3
icterus, carcasses showing, conditions ....................................... 23 11 13 ......
immature animals, carcasses of ............................................. 25 11 21 1
import meat and products, disposal...... ................................ I64 27 9 6







INDEX. 81


Cmdemned-Continued. Page. Reg. Sec. Par.
import products, return to collectors under seal............................. 64 27 9 7
inflammation, acute, associated with othercondit ions, carcases showing... 22 11 10h ......
inflammation, acute, of lungs, pleura, pericardium, peritoneum, or
meninges, carcasses showing............................................ 22 11 l0a .....
influenza, acute, horses affected ........................................ 67 29 3 1
lameness, acute inflammatory, horses affected............................. 67 29 3 1
Iiver,fatty and degenerated, with other conditions, carcas-.e: showing ...... 22 11 in0h .....
liver, infested with flukes.................................................. 25 11 s18 5
lymph glands, general swelling, with other conditions, carcasses show in ... 22 11 0loh .....
malignant epizooticcatarrh, carcasses affected............................. 21 11 6f .....
mammitis, acute, carcasses showing..................................... 22 11 Ind ......
mange or scab in advanced stages, carcasses affected...................... 23 11 15 1
marking carcasses and parts................................................ 16 10 4 .....
ma rking animals "U. S. condemned"...................................... 13 9 2 1
melanosis, generalized, carcasses affected................................... 21 11 ......
meningitis, carcasses showing.............................................. 22 11 10a .....
metritis, acute, carcasses showing......................................... 22 11 l0d .....
milk fever, animals showing symptoms..................................... 14 9 2 4
necro')acillosis (lip-and-leg ulceration), carcasses or parts affecte'l ........... 22 11 11 ......
nephritis, associated with other conditions, carcasses showing .............. 22 11 10h ......
organs and parts prepared for poultry feed, conditions...................... 25 11 21 3
osteoporosis, generalized1, horses alffected................................... 67 29 3 1
parasitic icterohematuria,sheep carcasses showing lesions ................. 21 11 6h ......
parasitic inf station, general, carcasses or parts affected ................... 24 11 18 1
parts and carcasses contaminated by infected carcasses, premises, etc...... 22 11 10 ......
parts to be removed from "food" and "sterilization" carcasses............. 17 10 5 2
parturition, recent, carcasses showing, conditions......................... 25 11 20 .....
pericarditis, carcassesshowing............................................. 22 11 10a .....
peritonitis,carcassesshowing.............................................. 22 11 10a .....
phlebitis of umbilical veins, carcasses showing........................... 22 11 f10/ .....
pleurisy, carcasses affected............................................... 22 11 10a .....
pneumonia, carcasses showing............................................ 22 11 10a .....
polyart hritis, carcasses showing.......................................... 22 11 10e .....
pregnancy, advanced, carcasses showing, conditions ....................... 25 11 20 ......
products, appeals from inspectors' decisions......... ..................... 46 21 1 ......
products, denaturing or incineration in absence of t ranking facilities ....... 27 14 2 ......
products under food and drugs act...................................... 58 26 1 ......58 1
pseudoleukemia, carcasses affected...................................... 21 11 8 ......
pulmonary hyperemia, with other conditions, carcasses showing........... 22 11 liI, ......
purpura hemorrhagica, horses affected...................................... 67 29 3 1
pus, parts of carcasses contaminated with............................... 22 11 9 ......
pyemia, carcasses affected.................................................. 21 11 6c ......
pyemia,carcassesaffected.................................................. 22 11 I lob ......
rabies, animals showing symptoms......................................... 14 9 2 4
railroad sickness, animals showing symptoms.............................. 14 9 2 4
rendered fats and greases, on reinspection, denaturing...................... 27 14 1 3
room, use of, no unnecessary accumulations............................. 17 10 4 ......
rooms, provision for........................................................ 9 7 5h ......
sarcoma, carcasses or parts affected........................................ 21 11 7 ......
septicemia, carcasses affected.............................................. 21 11 6d .....
septicemia,carcasses affected.............................................. 22 11 10b.....
spleen, swollen, soft, with other conditions, carcasses showing............ 22 11 10h .....
strangles, horses affected .................................................. 67 29 3 1
suffocated hogs........................................................... 25 11 22 .....
suppurat ing sore, associated with other conditions, carcasses show in g....... 22 11 10k .....
suppurating sores, carcasses, organs or parts showing ....................... 22 11 9 .....
tags, application to products found unsound on reinspection................. 40 18 2 .....
tags, removal from cholera-treated hogs................................. 16 9 8 .....
tags, to follow animals into tanks ........................................... 16 9 8 ....







82 INDEX.


Condemned-Continued.
tanking carcasses and parts. See Tanking. Page. Beg. Sec. Par
tetanus, animals showing symptoms....................................... 14 9 2 4
Texas fever, carcasses affected............................................. 21 11 6e .....
traumatic pericarditis, carcasses showing................................ 22 11 lOg .....
trucks and receptacles for products........................................ 8 7 5e .....
trucks or receptacles for small detached organs and parts .................... 16 10 4 .....
tuberculosis, toxic substances, or septic infections, meat affected ............. 18 11 3 1A
tumor, carcasses, organs, or parts showing ................................. 22 11 9 .....
unborn and stillborn animals.............................................. 25 11 21 2
unsound meat and products, shipment for industrial use .....----............ 56 25 11......
urinary or sexual odors, carcasses giving ............-...................... 23 11 14 ......
"U. S. condemned," definition ............................................ 2 1 1 15
"U. S. inspected and condemned," definition ............................. 2 1 1 12
vaccine lesions, carcasses showing unhealed.......--- ..........---.... 21 11 6g ......
Condensers, on tanks, fertilizer driers, etc., to suppress odors ..--............. 26 13 1 2
Construction, building. See Establishment.
Contagious diseases, employees affected with ................................ 12 8 11 1
Containers-
bearing false statements, labels not to be applied ........................... 34 17 4 ......
bearing inspection legend, to be filled only under supervision ............... 28 16 1 4
burlap. Included under Cloth containers.
cloth, approval required previous to use .................................... 34 17 2 2
cloth, inspection legend may be applied with stickers ...................... 34 17 2 5
cloth, labeling, marking, and branding. See Marking.
cloth, of sausage, coloring, conditions .................................-..... 42 18 6 3b
cloth wrappings, application of inspection legend with brand ............... 32 16 7 2
cloth wrappings of export products, branding inspection legend -----------........... 48 24 1 3
contents to conform to statements on label ................................. 33 17 1 2
domestic-meat label, application of ......................................... 31 16 7 1
export meats, application of meat-inspection stamps to ..................... 47 24 1 1
filling of, to conform to regulations ......................................... 39 17 12 3
filling under supervision, if they bear or will bear trade labels .............. 33 17 1 2
for products too small to be marked ........................................ 30 16 2 6
immediate or true, definition ............................................... 3 1 1 24
inedible fat, imported, marking of containers essential to admission- ......--. 59 27 3 5
inedible fat, marking tierces, barrels, etc ................................... 32 16 9 .....
inspection legend applied with sticker or seal ............................... 34 17 2 5
metal, sealed, embossing establishment number on........................ ---------------------34 17 2 4
net weight to be applied to- ................................................ 39 17 10 ......
of condemned products to be opened to denature contents .............-.... 28 14 2 .....
of import meats, sealing if transported before inspection .................... 62 27 7 8
of import products, marking ............................................... 64 27 10 3
of imported products condemned orrefused entry and returned to collector.. 64 27 9 7
of meat packed in preservatives, marking .......................--.......... 39 17 9 10
of sausage, animal. See Casings.
of unsound products, application of retained tag ............................ 40 18 2 .....
preservative stamps, application of ........................................ 49 24 6 1
receptacles used as containers of meats, same as tradelabel under regulations. 34 17 2 2
removal of, contingent uponlabels conforming to regulations ............... 40 17 12 4
sealed, embossing establishment number on ................................ 34 17 2 4
secondhand, inspection, cleaning, and steaming ............................. 12 8 9 1
secondhand, removal of previous markings ................................. 39 17 11 ......
shipping, for export, not to bear domestic meat label ....................... 32 16 8 .....
shipping or outside, definition .............................................. 3 1 1 25
testing by mouth prohibited ............................................... 12 8 7 5
tierces and barrels of compound to be marked on sides and ends ............ 39 17 9 9
tin, sealed, embossing establishment number on ............................ 34 17 2 4
true, containing inspected products, must bear trade label .................. 33 17 1 1







INDEX. 83


Contamination- Page. Rtg. Sec. Par.
meat falling on floor, cleaning and reinspect ion ............................. 40 1.9 1 la
of viscera by contact with floors, to be prevented .......................... 8 7 5c .....
parts of carcasses in contact with infected carcasses, procedure, etc........ 22 11 10 ......
pus, affected parts of carcasses condemned................................. 22 11 9 ......
tuberculous material, organs or parts contaminated to be condlemnrpd...... 19 11 3 2B13c
Cooking meat products in approved manner................................... 44 18 7 3
Cooperation with State and municipal authorities............................. 46 22 1 ......
Counterfeiting marks of inspection or certificates, penalty..................... 47 23 2 ......
Country style. See Farm.
Cream used in preparation of oleomargarine, pasteurization of................ 41 18 5 4
Cremating condemned products. Sec Incineration.
Cripples-
condemned or treated as suspects......................................... 14 9 2 7
to be slaughtered without delay ......................................... 15 9 4 2
Cured-
products not to be designated as fresh..................................... 36 17 7 2
meat, extract of, labeling requirements.................................... 36 17 7 2f
Curing. See Processing.
Cuspidors to be provided for those who expectorate............................ 11 8 4d ......
Cysticercus bovis-
carcasses affected, disposal................................................. 23 11 16 ......
inspection of calves for...................................... ............. 24 11 16 5
Cysticercus cellulose, carcasses affected, disposal............................... 24 11 17 ......
Cysticercus ovis, carcasses affected, disposal.................................... 25 11 18 2
Cysts-
hydatid, organs or parts of carcasses affected, condemneil ................. 25 11 18 4
tapeworm, beef carcasses affected, disposal................................ 23 11 16 .....
tapeworm, inspection of calf carcasses..................................... 24 11 16 5
tapeworm, hog carcasses affected, disposal................................. 24 11 17 .....
tapeworm, sheep carcasses affected, disposal ............................... 25 11 18 2
Dead animals-
from outside premises...................................................2.. 7 13 3 3
not to be taken into edible-product compartments....................... 27 13 3 2
(or dying) on premises of establishment; condemnation and disposal....... 14 9 2 5
Deceptive-
brands prohibited ......................................................... 31 16 6 .....
labeling of import products precludes admission............................ 59 27 3 3
names of products, application of, prohibited............................... 35 17 7 1
statements, illustrations, etc., on containers of products .................... 35 17 7 2
Definitions of terms, names, etc., used in regulations........................... 1-3 1 1 ......
Demodexfolliculorum, hog carcasses affected, disposal.......................... 23 11 15 2
Denaturing-
condemned carcasses and products........................................ 27 14 ......
condemned products in absence of tanking facilities ....................... 27 14 2 .....
facilities, materials, and equipment..................................... 9 7 5j.....
inedible grease, tallow, or other fat......................................... 32 16 9 .....
rendered fat and greases condemned on reinspection........................ 27 14 1 3
unsound meat or products for industrial use................................ 56 25 11 .....
Diagrams. See Plans.
Diamond skin disease, hog carcasses affected, disposal.......................... 23 11 15 2
Diseased-
animals condemned. See Condemned.
carcasses and parts, disposal............................................... 16 10 4 .....
carcasses, organs, and parts, identification pending final inspection......... 16 10 3 1
carcasses passed for sterilization or condensed. Ste Sterilization and Con-
demned.
conditions not covered by regulations left to inspector in cliarge ............ iS 11 I ......
employees barred from edible-product compartments................... .. 12 8 11 1
hog carcasses, contagious; evisceration in final room: exeept iins .......... 17 10 7 ......
parts to be removed from food and sterilization carcases................. 17 10 5 2








84 INDEX.


Disinfection- Page. Reg. Sec. Per.
facilities for hands and utensils ............................................. 11 8 4c .....
facilities for hands, implements, hides, floors ............................... 8 7 5f ......
for anthrax ................................................................. 18 11 2 .....
hands and implements of establishment employees ........................ 11i 8 7 3
inspectors' hands and implements .......................................... 9 7 6 ......
premises and implements after dressing diseased carcasses .................. 22 11 10 ......
skins of condemned hogs ................................................... 17 10 8 3
sterilization facilities. See Sterilization.
Distributor, name of, on containers of products, qualification ................... 35 17 6 ......
Diverted shipments. See Transportation.
Docks-
for returned meats ......................................................... 9 7 Sk .....
for returned meats ........................................................ 41 18 4 ......
to be kept clean and orderly............................................... 12 8 10 1
Dogs, not admitted into official establishments ................................. 10 8 3 8
Domestic-meat label-
description and use ......................................................... 31 16 7 1
for horse meat and products ................................................ 67 29 5 ......
unnecessary when containers bear visible trade labels ...................... 32 16 7 3
Dourine-
horses and carcasses affected, condemned ................................... 67 29 3 1
suspected horses to be held for examination or test ......................... 67 29 3 2
Downers-
condemned or treated as suspects- .......................................... 14 9 2 7
temperature to be taken .................................................... 15 9 6 1
to be slaughtered without delay ........ .................................. 15 9 4 2
Drains must be trapped and vented ............................................ 10 8 3 3
Drainage-
outer premises, driveways, yards, pens..................................... 12 8 10 1
plumbing, traps, and vents.. ............................................... 10 8 3 3
Drawings. See Plans.
Dressing rooms-
for inspectors at establishments ............................................ 7 7 1 ......
location, ventilation, light .................................................. 11 8 4a ......
odors from, exclusion from compartments used for edible products .......... 10 8 3 6
Driveways of establishments to be drained and kept clean and orderly ......... 12 8 10 1
Dyes. See Coloring.
Ear tubes, removal from heads used for food .................................... 44 18 10 1
Echinococcus cysts, organs or parts of carcasses infested, condemned ........... 25 11 18 4
Emaciation-
condition to be differentiated from "thin" ................................. 23 11 12f .....
disposal of carcasses ........................................................ 25 11 19 .....
Embossed labels. See Marking.
Emergency movement; diverted shipments; wrecks. See Transportation.
Emergency slaughter-
carcass condemned if lesions indicating sickness or disease are found ........ 26 11 23 .....
inspection before slaughter ................................................. 15 9 5 .....
on Sunday, holidays, and nights, without inspection, procedure ........... 26 11 23 .....
Employees-
accepting bribes or gifts from establishments, penalty ...................... 47 23 1 .....
access to establishments at any time for examination or inspection ......... 7 6 2 .....
affected with tuberculosis .................................................. 12 8 11 1
assignment of by chief of bureau ............................................ 7 6 1 .....
badges to be worn. See Badges.
bureau, definition of term ................................................... 1 1 1 7
clothing to be clean and of cleansable material .............................. 12 8 7 4
designation, definition ...................................................... 1 1 1 7
disinfection of bands and implements ...................................... 9 7 6 ......







INDEX. 85


Employees-Continued. Pagt. Rfg. Src. Par.
dutiesofand qualifications................................................. 4 3 ..........
establishment, cleansing and disinfection of hands and implements......... 11 8 7 3
inflating lungs or casings, or testing containers with mouth, prohi bitel .... 12 8 7 5
inspection implements to be furnished by.................................. 9 7 6 .....
inspector, definition of term................................................ I 1 1 6
knife scabbards to be kept clean............................................ 12 8 7 4
members of family, employment by establishments ...................... 7 6 4 .....
perspiration, contamination of products with............................... 12 8 7 5
reports to be made by. See Reports.
spitting on floors prohibited; cuspidors prescribed.......................... 11 8 4d .....
spitting on whetstones, placing skewers or knives in mouth, prohibited..... 12 8 7 5
Enteritis, severe, carcasses condemned......................................... 22 11 10c .....
Equines-
about establishments to be free of communicable diseases ................... 12 8 11 2
inspection of. See Horse meat and products.
Equipment-
"condemned" trucks and receptacles..................................... 8 7 5e ......
"condemned" trucks for small detached organs and parts ................. 16 10 4 ......
condensers on inedible tanks, fertilizer driers, etc., to suppress odors....... 26 13 1 2
cuspidors.................................................................. 11 8 4d ......
denaturing................................................................ 9 7 5j ......
disinfection, for hands, implements, hides, floors......................... 8 7 5 .....
final inspection facilities................................................... 9 7 5g .....
for preparing and processing meat, sanitary............................... 11 8 6 ......
for preparing and processing meat, sanitary............................... 41 18 5 1
"inedible" trucks and receptacles. See Inedible.
insanitary, to be tagged "U. S. rejected".................................. 12 8 12 ......
inspection facilities, tables, benches, and equipment ....................... 8 7 5d .....
lard, requirements to preserve identity of product......................... 45 18 12 ......
lavatory................................................................... 11 8 4 ......
rockers for inspection brands.............................................. 9 7 51 ......
lockers for inspection brands.............................................. 31 16 5 ......
maintenance, sanitation, cleanliness........................................ 11 8 6 ......
pumps for milk and cream, construction and materialrequirements........ 41 18 5 3
receptacles for retaining parts pending post-mortem inspection............. 8 7 5c ......
retaining for further inspection............................................. 9 7 5i .....
retaining for port-mortem inspection....................................... 8 7 5c .....
sterilization facd lities. See Sterilization.
tanks. See anks.
trucks and receptacles for viscera........................................... 8 7 S .....
trucks. chultes, tables, etc., for import products, sanitation of ............. 63 27 8 .....
trucks, receptacles, tables, for sterilization carcasses or parts ................ 8 7 5c .....
Erythema, hog carcasses affected, disposal...................................... 23 11 15 2
Establishment-
acmss to by inspectors at any time to make examination or inspection...... 7 6 2 .....
appeal from decisions of inspectors......................................... 46 21 1 .....
applications for inspection. See Applications.
benches. See Equipment.
bribe, offering or giving, a felony subject to penalty........................ 47 23 1 .....
catch basins, location and construction..................................... 12 8 10 1
certificates to be furnished if no underground pipe lines.................... 21 13 2 .....
compartments for fermenting and sliming casings........................... 44 18 9 5
condemned animals, handling or admission of. See Condemned.
"condemned" rooms........................................................ 9 7 5A ......
condensers on tanks, fertilizer driers, etc., to suppress odors................ 26 13 1 2
cuspidors to be provided................................................... 11 8 4d .....
dead animals, handling or admission of. See Dead animals.
denaturing facilities, materials, and equipment............................ 9 7 5j ......
disinfection facilities for hands, implements, hides, floors................... 8 7 5-f ......







86 INDEX.


Establishment-Continued. Page. Reg. Sec. Par.
disinfection facilities for hands and utensils................................ 11 8 4c .....
docks and receiving rooms for returned meats............................. 9 7 5k .....
docks for returned meats.................................................. 41 18 4 ......
docks to be kept clean and orderly ......................................... 12 8 10 1
drainage and plumbing, traps and vents................................... 10 8 3 3
dressing rooms, toilet rooms, requirements ............................-. ... 11 8 4a ......
emergency slaughter. See Emergency.
exempted, collection of samples from...................................... 45 18 13 ......
exempted, inspections to ascertain violations.............................. 6 4 5 ......
exempted, sanitation, labeling, and use of dyes, chemicals, and preserva-
tives.................................................................... 5 4 2 ......
final inspection room; evisceration of diseased hog carcasses; exceptions... 17 10 7 ......
final inspection rooms or spaces, facilities, equipment ...................... 9 7 5g .....
flies, rats, mice, and vermin, exclusion.................................. 10 8 3 7
floors, walls, ceilings, partitions, posts, doors, construction ................. 10 8 3 5
holiday operations prohibited by State laws............................... 8 7 4 ......
horse meat and products, inspection....................................... 67 29 1 ......
horse meat and :products, separation from other establishments............ 67 29 2 ......
horses on premises to be free of communicable diseases .................... 12 8 11 2
hours and speed of operations must be reasonable.......................... 8 7 2 ......
hours of operations prescribed by inspector................................. 8 7 3 ......
import meat, admixture with other meats, etc.............................. 66 27 12 2
inspection facilities essential previous to inspection......................... 6 5 3 ......
inspection, inauguration and withdrawal. See Inspection.
inspection when required................................................... 3 2 1 ......
light for inspection-natural, artificial...................................... 8 7 5b ......
light requirements................... .................................... 10 8 3 2
living quarters, separation from official establishments................... 6 5 2 2
lockers for inspection brands............................................... 9 7 51 .....
moving-top inspection tableinstallation.................................... 17 10 7 .....
notice concerning commencement and conclusion of operations............. 7 7 2 .....
notice concerning granting inspection...................................... 5 4 1 4
notice concerning proposed shipments of meat or products ................. 8 7 2 .....
number and serialletter for establishments under same ownership .......... 6 5 1 2
number, assignment of....................... ............-- .....-- .----- 6 5 1 1
number, embossing on sealed tin containers............................... 34 17 2 4
odors, objectionable, excluded............................................. 10 8 3 6
office and dressing room for bureau employees, maintenance and care of... 7 7 1 .....
official, definition........................................................ 2 1 1 8
operations during unusual hours.......................................... 7 7 2 ......
operations only under bureau supervision.................................. 8 7 2 ......
ownership, change of, requires new application for inspection.............. 5 4 1 1
pens, equipment and assistants for ante-mortem inspection ............... 8 7 5a .....
pipe lines for milk and cream, construction and material requirements..... 41 18 5 3
plans, etc., for remodeling or new structures............................... 10 8 2 ......
plans to accompany applications for inspection............................. 5 4 1 2
poisons for extermination of rats, vermin, etc., restrictions ................. 10 8 3 7
premises to be kept clean and orderly, drained............................. 12 8 10 1
prohibited preservatives not to be brought into or kept in .................. 45 18 14 .....
racks for parts retained pending post-mortem inspection .................... 8 7 5c .....
receptacles. See Equipment.
rendering dead animals. See Dead animals.
rendering fats from unofficial estabiishments............................. 27 13 3 4
retaining rooms ........................................................... 9 7 5i .....
rooms for packing export products in preservatives ........................ 42 18 6 8
rooms to be kept clean and sanitary....................................... 11 8 6 ......
samples of products, etc., collected free whenever necessary ................ 45 18 13 ......
sanitation essential previous to inspection................................. 6 5 3 ......
sanitation, inspection fur, before inauguration of inspection ................ 10 8 1 ......







INDEX. 87


Establishment-Continued. Png.- TRfO. Sec. Par.
sanitation requirements.................................................... 10 8 3 I
separation of compartments for edible and inedible lprohlurct ................. in 8 3 5
separation, official from unofficial ........................................... 6 5 2 1
shipment of products, previous notice to inspector ......................... 8 7 2 ......
steam and vapors, suppression essential to inspection.......................7 ...... 8 7
steam and vapors, suppression............................................. 11 8 7 2
subsidiary, definition....................................................... 3 1 1 27
subsidiary, restrictions concerning use of names........................... 6 5 1 3
subsidiary to be shown on application for inspection........................ 5 4 1 3
tables. See Equipment.
tanks. See Tanks.
tank rooms, plans and descrint ions of alterations or new rooms ............. 26 13 2 ......
to furnish necessary information for inspectors' reports ..................... 46 20 3
trucks. See Equipment.
shipment of products, previous notice to inspectors......................... 8 7 2 ......
underground pipe lines, plans and descript ions to be filed .................. 2r 13 2 ......
uninspected meats and products not to enter, exceptions ................... 40 1 3 1
uninspected products on hand upon inauguration of inspection, disposal... 6 5 4 .....
ventilation requirements................................................... 10 8 3 2
Ethnoid bones, removal from heads used for food.............................. 44 18 10 I1
Exempted establishments. See Establishment and Exemption.
Exemption-
application for. See Applications.
certificates, holders to use only for shipments to their own customers....... 6 4 3 .....
certificate;, issuance of..................................................... 5 4 2 .....
establishments operating under. See Establishments.
farmers'. Ste Farm.
inspect ions to ascertain violations.................................. 6 4 5 ......
shipments under. S(e Transportation, retailers.
withdrawal in case of violations......................... .................. 5 4 2 ......
Exhibits, specimens for department not amenable to transportation regula-
tions......................................................................... 57 2.5 14 ......
Export-
certificates. See Certificates, export.
cloth containers of products for, branding............. .................... 48 24 1 3
marking containers for..................................................... 32 16 8 .....
marking tanks (on boats) containing inspected products .................. 33 16 10 3
preservat i ves used in pack ing products for restrictions.................... 42 18 6 8
shipping containers not to bear domestic-meat labels....................... 32 16 8 ......
stamps. See Stamps, meat-inspection.
uninspected rendered fats, affidavit of exporter to be filed .................. 49 24 5 ......
Extrawt of bee f, meat, etc. S(e Beef extract.
False marking. See Deceptive.
Farcy, horses and carcasses alTected, condemned............................... 67 29 3 1
Farm-
animals slaughtered on, carcass,;es and products exempt from inspection... 6 4 4 ......
carcasses and products, inspections to ascertain violations .................. 6 4 5 ......
carcasses dressed on. requirements forentering establishment ............. 26 12 1 .....
"country style," designations onlabels, qualifications,limnitationi ........ 36 17 7 *
dressed carcasses and products, transportation, shippers' cert ificats ........ 53 25 8 ......
inspection of cattle carcasses, disposal and marking......................... 66 28 1 ......
Fot-
colored, labeling ........................................................... 39 17 9 12
dyes, mixing with fats..................................................... 42 18 6 3a
imported, inedible, resembling edible: denaturing, marking ................ 59 27 3 5
inedible, denatured or destroyed as food, marking containers and ears...... 32 16 9 ......
inedible, from unofficial establishments, conditional I entry ................. 27 1H 3 4
inedible samples taken to determine whether effectively denatured ........ 27 14 1 2








88 INDEX.


Fat-Continued.
mixtures. See Compomund. Page. Reg. Sec. Par.
of cysticercus carcasses, rendering .......................................... 24 11 16 4
rendered, condemned on reinspection, to be denatured .................... 27 14 1 3
rendered edible, not to contain added water ................................ 42 18 6 6
rendered, uninspected, for export; affidavit of exporter to be filed .......... 49 24 5 ......
slimy degeneration of, disposal of carcasses- ................................ 25 11 19 ......
transference or "plating" prohibited ...................................... 18 10 10 ......
unrendered beef fats from unofficial establishments, markets, or shops, con-
ditional entry into official establishments ................................ 41 18 3 3
use of fuller's earth and soda in preparation ................................ 42 18 6 7
Ferry and ferry line. See Transportation, ferry.
Fertilizer driers, to be equipped with condensers to suppress odors ............. 26 13 1 2
Fertilizer rooms, odors from, exclusion from edible-product compartments...... 10 8 3 6
Final inspection, facilities and equipment. See Establishment.
Fistula, extensive, horses and carcasses affected, condemned ................... 67 29 3 1
Flies-
breeding materials for, prohibited on premises of establishments ........... 12 8 10 1
exclusion from establishments ............................................. 10 8 3 7
Floors-
meat falling on, cleaning and reinspection .................................. 40 18 1 la
sanitary construction of, water-tight ........................................ 10 8 3 5
viscera not to come in contact with ........................................ 8 7 5c.....
Flour. See Cereal.
Flukes, livers infested with, condemned ........................................ 25 11 18 5
Food-
carcasses and parts passed for, removal and condemnation of diseased parts. 17 10 5 2
marking carcasses and parts passed for ..................................... 17 10 6 ......
Food and drugs act-
definition .................................................................. 1 1 1 3
inspected and uninspected food products amenable; failure to comply ...... 58 26 1 .....
uninspected mixtures containing meat or products, subject to .............. 45 18 15 .....
Forage poisoning, horses and carcasses found affected with, condemned ......... 67 29 3 1
Force. See Employees.
Foreign-
inspection of import meat. See Import meat and products.
language, trade labels printed in ........................................... 35 17 5 ......
Freezing for sterilization. See Sterilization.
"Fresh," qualification inapplicable to cured products .......................... 36 17 7 2e
Frozen meats. See Refrigeration.
Fuller's earth, use permitted in preparation of fats ............................. 42 18 6 7
Fungi. See Parasites.
Gastritis, severe, carcasses condemned ......................................... 22 11 10c .....
Geographical names on labels; qualifications ................................... 35 17 7 2b
Gid bladder worms, carcasses affected, disposal ................................ 25 11 18 3
Gifts, acceptance from establishments, felony subject to penalty ............... 47 23 1 ......
Glanders-
horses and carcasses affected, condemned ................................... 67 29 3 1
suspected horses to be tested with mallein .................................. 67 29 3 2
Great Britain-
export certificates required for shipments to ................................ 48 24 3 1
modified meat-inspection stamp for fresh pork exported to ................. 48 24 1 4
Grease. See Fat.
Gutters to be trapped and vented .............................................. 10 8 3 3
Hair-
hog, accumulation as fly-breeding material on premises prohibited......... 12 8 10 1
removal from hog carcasses before incision .................................. 17 10 8 2
Ham, designation limited to pork hams ........................................ 36 17 7 2d
Hands-
blood not to be defibrinated with.......................................... 45 18 11 ......







INDEX. 89


Hands-Continued. Page. Reg. Sec. Par.
disinfection and washing .................................................. 11 8 7 3
inspectors to disinfect................................................... 9 7 6......
perspiration, contamination of products to be prevented .................. 12 8 7 5
washing after visiting toilet ............................................... II 8 7 3
Hawaii, included in. "United States" under import-meat regulAbtion ............ 58 27 1 2
Heads-
actinomycosis, passed for food upon removal slight lesions .................. 21 11 5 3
identity to be preserved on post-mortem inspection ....................... 16 10 2 ......
of tuberculous carcasses, disposal.......................................... 19 11 3 2Bd
racks or receptacles for, on killing floor ............................... 8 7 c..... 8 7 5c
splitting, removal of teeth, turbinated and ethmoid bones, ear tubes, and
horn butts, cleaning...................................................... 44 18 10 1
Heart, cysticercus carcasses, condemned...................................... 24 11 16 4
Hemorrhagic septicemia, carcasses affected condemned ........................ 21 11 6W ......
Hide cellars, odors from, exclusion from edible-product compartments.......... 10 8 3 6
Hides-
disinfection facilities for.................................................... 8 7 5f ......
inflation with air prohibited.............................................. 18 10 10 ......
left on carcasses to be washed and cleaned before incision.................. 17 10 8 1
not amenable to transportation regulation................................. 57 25 14 ......
of anthrax carcasses, condemnation, destruction........................... 18 11 2 ......
of condemned hogs, removal from establishment, disinfection ............... 17 10 8 3
of unborn and stillborn animals, removal of................................ 25 11 21 2
removal from hog carcasses affected with urticaria, Tinea tonsurans (ring-
worm), Demodexfollicu loru mn, or erythema ............................... 23 11 15 2
Hog cholera. See Hogs, cholera.
Hogs-
cholera, animals found on ante-mortem to be condemned ................... 14 9 2 2
cholera, condemned, may be held for serum treatment ..................... 16 9 8 .....
cholera, disposal on post-mortem inspection................................ 20 11 4 2
cholera, exposed, separate slaughter........................................ 15 9 4 1
cholera, exposed, temperature.............................................. 14 9 2 3
cholera, suspects may be held for serum treatment......................... 15 9 7 3
cholera, suspects, temperature to be taken.................................. 15 9 6 1
Cysticercus cellulose, carcasses affected, disposal...... ..................... 24 11 17 .....
Demodexfolliculorum, carcasses affected, diLposal.......................... 23 11 15 2
diseased carcasses, evisceration in final room, exceptions ................... 17 10 7 .....
erythema, carcasses affected, disposal...................................... 23 11 15 2
hair, scurf, dirt, hoofs, and claws to be removed; washing before incision... 17 10 8 2
heads, sterilization upon removal, slight tuberculous lesions ................ 19 11 3 2Bd
illustrations of on trade labels, restrict ions.................................. 35 17 7 2a
measles. See Measles.
scalded alive, condemned................................................ 25 11 22 .....
skins ofcondemned, removal from establishment, disinfection............. 17 10 8 3
temperature, high on ante-mortem, procedure............................ 14 9 2 3
Tinea tonsu rans (ringworm), carcasses affected, disposal .................... 23 11 15 2
Urticaria (diamond skin disease), carcasses affected, disposal ............... 23 11 15 2
vaccine lesions with fever, slaughter not required........................... 15 9 7 2
Holidays, operations on. See Establishment.
Hoofs-
for export, inedible-product certificates issued on request ................... 49 24 4 1
not amenable to transportation regulation.................................. 57 25 14 .....
of anthrax carcasses, condemnation, destruction............................ 18 11 2 .....
removal from hog carcasses before incision.................................. 17 10 8 2
Horn butts, removal from heads used for food.................................. 44 18 10 1
Horns-
for export, inedible-product certificates issued upon request ................ 49 24 4 1
not amenable to transportation regulation.................................. 57 25 14 ......
of anthrax carcasses, condemnation, destruction............................ 18 11 2 ......







90


INDEX.


Page. Reg. Sec. Par.
H orse-m eat act, text ........................................................... 72 ............ .....
Horse meat and products-
amenable to meat-inspection regulations ................................... 67 29 7 .....
diseases or conditions for which condemned ................................ 67 29 3 1
domes tic-meat labels for, description...................................... 67 29 5 ......
dourine suspects to be held for further examination or test ................. 67 29 3 2
establishments, separation from those handling other meats ................ 67 29 2 .....
establishments slaughtering or preparing, inspection of ..................... 67 29 1 .....
export stamps and certificates for, description, issuance .................... 67 29 6 .....
glander suspects to be tested with mallein ................................. 67 29 3 2
inspection provided....................................................... 4 2 3 ......
labeling, marking, branding, tagging...................................... 67 29 4 ......
Horses about establishments to be free of communicable diseases ............... 12 8 11 2
Hours of operation at establishments. See Establishment.
Hydatid cysts, organs or parts of carcasses infested, condemnerl ................ 25 11 18 4
Hyperemia, disposal on post-mortem........................................... 22 11 10h ......
Hypoderma lineata, weasands infested, disposal-.....------------------..........-----.....--- 44 18 9 3
Ice, use in preparing foods. See Water.
Icterohematuria, parasitic, sheep carcasses affected, condemned................ 21 11 6h ......
Icterus, carcasses showing, disposal, inspection under natural light ............. 23 11 13 .....
Immaturity-
animals born in pens or stockyards, slaughter not required ................. 15 9 7 1
carcasses condemned for, use for poultry feed ..........................--..... 25 11 21 3
diagnosis on post-mortem, disposal ......................................... 25 11 21 1
found on ante-mortem inspection, disposal- ...................--.............. 14 9 2 5
Implements-
disinfection after dressing diseased carcasses ........ ........................ 22 11 10 .....
disinfection facilities ....................................................... 8 7 5f .....
disinfection for anthrax .................................................... 18 11 2 .....
employees', disinfection and cleaning of .................................... 11 8 7 3
inspectors', disinfection of ...............................--.....--..........- ... 9 7 6 .....
inspectors to furnish own ................................................... 9 7 6 .....
knife scabbards to be kept clean ............................................ 12 8 7 4
spitting on whetstones, placing skewers or knives in mouth, prohibited.... 12 8 7 5
Import-
meat act, definition .........................-............-..........-- --- ........ 1 1 1 2
m eat act,text ..................-....--.... --.................-.........-......... 72 ..................
Import meat and products-
admitted, application of inspection stickers to true containers .............. 64 27 10 36
admitted, legend and name of station marked on outside containers ........ 64 27 10 3a
admitted, marked with inspection legend and name of station .............. 63 27 9 5
branding carcasses and parts when not in wrappers or other containers.... 64 27 9 9
certificate, foreign officials authorized to sign, furnished regulations ......... 60 27 5 2
certificate, foreign, substitution of; published signature waived ............. 60 27 5 5
certificate, inspection deferred pending delivery to inspector ............... 60 27 5 4
certificate, must be in English; exception; required information ........... 60 27 5 3
certificates, signature by authorized official; exception ..................... 59 27 5 2
certificates to accompany consignments, form ..........................----.... 59 27 5 1
certificates to be delivered by consignee to department inspector----------........... 60 27 5 4
condemned or refused entry, disposal ...........................--..........-- 64 27 9 6
condemned or refused entry, return to collector under seal .................. 6 27 9 7
consignee to provide facilities and assistants for handling and marking ...... 63 27 7 14
containers to be marked as required ........................................ 64 27' 10 1
containing preservatives conforming only to foreign laws, entry refused ..... 63 27 9 4
containing prohibited dyes, chemicals, etc., condemned .................... 63 27 9 4
containing prohibited preservatives, coloring, etc., not admitted ............ 58 27 3 2
containing prohibited preservative, condemned; exceptions ................ 63 27 9 4
delivery to consignee before inspection, conditions and bond ............... 62 27 7 13
deemed, treated, handled, and transported as domestic meats .............. 66 27 12 1








INIE X.


Import meat and product,--Cont iniied.
for personal use ofcon-igntee, admission without inp-ct ion, exceptions.....
for personal use of cou-ignve, not admit tedl if uLsounI, a dultr.it., etc.....
for personal use ofc' in igne, I r:in.-port :it ion:; sh ill I er' certificate..........
if sale or entry restricted or forbidden at origin, condemned...............
ined ile fats renimbl ing editl,;: dlenatiuring and marking before admission..
inspecting whole con.,igniM,-Tit if sample inspection indicates unsoundness.
inspect io0 essential before admission, exception.............................
inspection; importer to make application for; procedure; required data .....
Italian hams. Included under l'ork.
labels to bear name of product and space for inspection 1,' ,.'id. etc .........
livers, condemned if portal glands are removed..............................
lym ph glands (body), carcasses condemned if removed....................
marking I rue containers at olTI ial establishments..........................
misbranded or adlulteral ed, not admitted..................................
net weight to be applied to products in package form ......................
not admitted except upon com pliance with regulation applicable ..........
not admitted from countries not maintaining equivalent inspection........
not admitted if sale or entry restricted or forbidden at origin................
outside containers to bear name of product...............................
peritoneum, pleura, carcasses condemned if removed........................
pork eaten without cooking, additional certificate req uired, form............
pork eaten without cooking not admitted unless treated as in United Stat e..
received at official establishments, admixture with other meats..............
regulation confined to products from cattle, sheep, swine, and goak .......
removal before inspection must conform to regulations.....................
removal before inspection to places not designated, prohibited..............
removal from port of entry before inspection, condition, sealing............
removal of product from sealed conveyance or container, supervision......
removal previous to required marking, prohibited.........................
report to collector when product is destroyed under supervision...........
report to customs collector concerning findings..............................
samples of products imported for personal use of consignee, when taken....
samples taken free of cost from each consigmuent...........................
scaling cars, wagons, packages, etc., if transported before inspection........
seals, special, import-meat; breaking, removal, etc..... ............. I
shippers' certificates not required for sealed shipmineus under bond.........
summer sausage. Included under Pork.
transportation interstate or e.x port, compliance with Regulation 25........
trimmings too small to inspect, not admitted...............................
trucks, chutes, tables, tools, etc., sanitation.................................
unsound, marked "U. S. inspected and condemned" .......................
vessels, cars, etc., compartments to be sanitary.............................
Westphalian hams. Included under Pork.
Incineration-
of anthrax carcasses.......................................................
of condemned products in absence of tanking facilities......................
Inedible-
fat denatured or destroyed for food, marking containers and cars............
fat, samples taken to determine whether effectively denatured..............
fats from unofficial establishments, condit ional en I ry .....................
import fats, resembling edible, denaturing and marking before admission...
meat or products (unsound) for industrial uie, denaturing..................
product certificates. See Certificates, inedible-prodiict.
product compartments, edible products not to be processed in..............
product compartments must be sanit ary ...................................
product compartments, separation from edibi...............................
product pipelines. See Pipelines.
products not resembling food not amenable to transportation regular ion....
product stamps. See Stamps.


91


Page.

65
65





I..





63
65
59
64

58
58
64
63
6i1
5s
66
58
62
62
62
62
64
64
64
63
63
62
62
50

66
59
63
63
63



18
27

32
27
27
59
56

41
12
11)
liI

.4'


Pur.


3
4
5


Keg.
27
i-i-


27

2 7
27





27
27

27
27
27
27
27

27
27
27
27
27
27
27
27
27
27
27
27
27
27
27
27
27
27
27
27

27
27
27
27
27












11
14

16
14
13
27
25

i2
8
8
27
27

'-!


s-4

11
14

16
14
13
27
25

17



25


1I


11
11
11,
9
3



6



9
9
III
3

4
2
3
1t
9
5
3

1
7
7
7
7
9
9
9
9
9
7
7
I

12'
3
8
9
8


3

4
4


2 ......
2



1 2
3 4
3 5


13 5

14 1 -* .


I
2
3
6
2
2
1
I
7
11
8
10
8
6
6
1
1
8
9







92 INDEX.


Inedible-Continued.
product tanks. See Tanks. Page. Reg. See. Par.
product tanks, fertilizer driers, etc., condensers to suppress odors ........... 26 13 1 2
product trucks and receptacles, marking, exclusive use ..................... --- 11 8 5 ......
Inflammation-
acute associated with other conditions, carcasses condemned ................ 22 11 10h -.
acute, of lungs, pleura, pericardium, peritoneum, or meninges, carcasses
condemned ............................................................... 22 11 10a .....
Inflammatory lameness, horses and carcasses affected, condemned .............. 67 29 3 1
Inflation-
of carcasses and parts prohibited ............................................ 18 10 10 --_
of lungs or casings by mouth, prohibited ..................--................. 12 8 7 6
Infiltration, serious, of muscles, disposal of carcasses ............................. 25 11 19 ..---
Influenza, acute, horses and carcasses affected, condemned ..................... 67 29 3 1
Ingredients-
of meat or products, to be clean, sound, healthful, etc ...................... 41 18 5 2
salt, sugar, wood smoke, various vinegars, spices, saltpeter permitted ...... 42 18 6 2
statement showing, to accompany labels ................................... 34 17 3 2
Injured animals. See Downers.
Ink, branding, to be furnished by establishments; submission of samples ....... 31 16 4 2
Ink brands. See Marking.
Inserts, omission of inspection legend from; approval of ......................... 34 17 2 3
Inspection. See also Reinspection.
applications for. See Applications.
beef measles, methods ....................................................... 23 11 16 ----....--
calf carcasses for measles .................................................... 24 11 16 5
cattle carcasses at unofficial places and farms, disposal, marking ............ 66 28 1 .....
Cysticercus bovis, methods .................................................. 23 11 16 ....
emaciation or anemic conditions, diagnosis ................................. 25 11 19 ....
exempted establishments. See Exemption.
facilities. See Establishment.
farm-dressed carcasses entering establishments ............................. 26 12 1 ......
farm products. See Farm.
force. Sec Employees.
frozen meats. See Reinspection.
horse meat and products. See Horse meat.
icterus, inspection, under natural light ..................................... 23 11 13 .....
immaturity, diagnosis on post-mortem ..................................... 25 11 21 1
implements to be furnished by inspectors .................................. 9 7 6 .....
imported meat and products. See Import meat and products.
legend. See Legend, inspection.
market. See Market inspection.
marks, abbreviation, etc. See Legend, inspection.
notice of granting given establishments ..................................... 5 4 1 4
of products or containers bearing legend at any time or place ............... 47 23 3 __
previous to emergency slaughter............................................ 15 9 5 ......
scopeof-.............................................----..------------.--... 3 2
sternum to be opened for ....................-...............-- ........---....... 18 10 9 ......
tables, moving-top ..........................--.............------...............--------.. 17 10 7 ......
time of operations. See Operation.
urinary or sexual odors, heating test for chilled carcasses .................... 23 11 14 ......
unsound meats, alleged .................................--...................-------- 56 25 10 ......
withdrawal upon failure to comply with regulations ........................ 7 5 6 .....
Inspectors. See Employees.
Inspectors in charge. See Employees.
Intestines-
from cysticercus carcasses, conditional use as casings ....................... -- 24 11 16 4
use and treatment as casings. See Casings.
use as ingredients of meat food products .................................... 44 18 9 4
Italian hams. Included under Pork eaten without cooking.