PART 14—TANKING AND DENATURING CONDEMNED CARCASSES AND PARTS 14.1 Condemned meat and product; dis- 14.3 Disposition of condemned meat or posing of by tanking; sealing of tanks; denaturing of product. 14.2 Inedible rendered fats; denaturing; mineral oil for denaturing; specifications for, samples, etc. product at official establishments having no tanking facilities. Section 14.1 Condemned meat and product; disposing of by tanking; sealing of tanks; denaturing of product. (a) Condemned meat and products at official establishments having facilities for tanking shall, except as hereinafter provided, be disposed of by tanking as follows: The lower opening of the tank shall first be securely sealed by a bureau employee; then the condemned meat and products and a sufficient quantity of coloring matter or other substance to be designated by the department 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. (b) The seals of tanks shall be broken only by a bureau employee, after the product has been rendered as provided in paragraph (a). 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. (c) Rendered fats and greases condemned on reinspection shall be destroyed for food purposes by denaturing with coloring matter or other designated substance. (34 Stat. 1260-1265; 21 U.S.C. 71–79, 83-91) [Reg. 14, sec. 1, BAI order 211 rev., Sept. 1, 1922] 14.2 Inedible rendered fats; denaturing; mineral oil for denaturing; specifications for, samples, etc. (a) Rendered fat derived in whole or in part from condemned product shall be so denatured, either with low grade offal or approved mineral oil, as to destroy it effectively for food purposes. When low grade offal is used to denature rendered fat derived wholly or in part from condemned product the rendered fat shall be at least as dark in color as the bureau color guide. When mineral oil is used to denature rendered fat derived wholly or in part from condemned product disposed of by rendering in a steam tank, there shall be added to the contents of the tank before closing and sealing a quantity of approved mineral oil sufficient to make not less than one part in each 200 parts of the estimated yield of rendered fat. When mineral oil is used to denature rendered fat derived wholly or in part from condemned product disposed of by dry rendering, there shall be added to the contents of the dry renderer just before drawing off a quantity of approved mineral oil sufficient to make not less than one part in each 200 parts of the estimated yield of rendered fat; or a quantity of approved mineral oil sufficient to make not less than Page 43 one part in each 200 parts of fat shall be added to and thoroughly mixed with the rendered fat while melted. In the latter case the rendered fat shall be held under bureau supervision until denaturing has been completed. (b) Rendered inedible fat derived wholly from product other than condemned will not be required to be denatured unless it possesses the physical characteristics (color, odor, and taste) of an edible product. Rendered inedible fat derived wholly from product other than condemned which possesses the physical characteristics of an edible product shall either be so changed in character as to effectively distinguish it from edible product or denatured as prescribed for condemned product. (c) Hereafter the mineral oil used for denaturing shall have a boiling point not lower than 205 degrees C. (401 degrees F.), a flash point (open cup) not lower than 75 degrees C. (167 degrees F.), a specific gravity not lower than 0.819 (42 degrees B.), and must be easily recognizable by taste when present in fat in the proportion of one part of oil to 1,000 parts of fat. (d) Four ounce samples shall be collected from all deliveries of mineral denaturing oil to official establishments and submitted to the district meat inspection laboratories to determine conformity with the requirements. Inspectors will not permit the use of any denaturing oil until approved by the laboratory. (e) Mineral oil now on hand at official establishments which has already been approved may be utilized as a denaturant in the proportion of not less than one part to each 200 parts of rendered fat. (34 Stat. 1260-1265; 21 U.S.C. 71-79, 83-91) [Circ. letter 1627, BÀI, July 30, 1929] 14.3 Disposition of condemned meat or product at official establishments having no tanking facilities. Any meat or product condemned at an official establishment which has no facilities for tanking shall, under the supervision of a bureau employee, be denatured with crude carbolic acid or other prescribed agent, or destroyed by incineration. When such meat or product is not incinerated, all containers thereof shall be opened, and all meat shall be freely slashed with a knife, before the denaturing agent is applied. (34 Stat. 12601265; 21 U.S.C. 71-79, 83-91) [Reg. 14, sec. 2, BAI order 211 rev., Sept. 1, 1922] Page 44 PART 15 RENDERING CARCASSES AND PARTS INTO LARD AND TALLOW, AND OTHER STERILIZATION Sec. 15.1 Sterilization; carcasses and parts passed for; rendering into lard or tallow. 15.2 Sterilization; carcasses and parts passed for; rendering into lard or tallow at establishments not equipped with steaming tanks. Sec. 15.3 Carcasses and parts passed for sterilization not rendered into lard or tallow; utilization of for food purposes after sterilization. Section 15.1 Sterilization; carcasses and parts passed for; rendering into lard or tallow. 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. (34 Stat. 1260-1265; 21 U.S.C. 71-79, 83–91) [Reg. 15, sec. 1, BAI order 211 rev., Sept. 1, 1922] 15.2 Sterilization; carcasses and parts passed for; rendering into lard or tallow at establishments not equipped with steaming tanks. Establishments not equipped with steaming tanks for rendering carcasses and parts into lard or tallow as provided in § 15.1 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 sufficient to render the carcasses and parts effectually into lard or tallow, and shall be done only during regular hours of work. (34 Stat. 1260-1265; 21 U.S.C. 71–79, 83–91) [Reg. 15, sec. 2, BAI order 211 rev., Sept. 1, 1922] 15.3 Carcasses and parts passed for sterilization not rendered into lard or tallow; utilization of for food purposes after sterilization. (a) Carcasses and parts passed for sterilization 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. (b) Any carcasses or part prepared in compliance with paragraph (a), whether canned or placed in other approved container or not, shall be plainly and conspicuously marked "Prepared from product passed after cooking," or "Prepared from meat passed for sterilization." (c) Wherever in this subchapter the statement "passed for sterilization" is employed it shall be construed to be synonymous with the statement "passed for cooking" or "passed after cooking", as may be applicable. (34 Stat. 1260-1265; 21 U.S.C. 71-79, 83-91) [Reg. 15, sec. 3, BAI order 211 rev., Sept. 1, 1922, amdt. 3, Aug. 29, 1925] Page 45 Sec. PART 16-MARKING, BRANDING, AND IDENTIFYING MEAT AND PRODUCTS Sec. 16.1 Approval of abbreviations of 16.17 Brands and marking devices to be marks of inspection. 16.2 Preparation of marking devices bearing inspection legend with- 16.18 16.3 Use of inspection legend prohib- 16.4 Marks of inspection to be carefully applied. 16.19 approved by chief of bureau; control of brands, etc. Branding ink to be furnished by establishment; approval by bu reau. Control and use of brands and marking devices furnished by bureau. 16.20 Brands and marking devices not 16. 21 Domestic meat label. 16.5 Articles not to be removed from 16.8 Primal parts after processing to 16.9 Marking of meat food products in casings. 16.10 Handling of meat and meat food 16.11 Branding of livers. 16.13 Marking cloth containers and ar- 16.14 Marking when colored casings are 16.15 Colored artificial casings. 16.24 merce. com Domestic meat label not required where inspection legend shows after packing. Marking of shipping containers 16.25 Denaturing of inedible grease, 16.27 Labeling of tank cars carrying 16.28 16.29 Marking meat and meat food products for United States Navy. 16.30 Marking meat and meat food products for United States Marine Corps. Section 16.1 Approval of abbreviations of marks of inspection. The Chief of Bureau may approve and authorize the use of abbreviations of marks of inspection under the regulations in this subchapter. Such abbreviations shall have the same force and effect as the respective marks for which they are so authorized to be used.* [Reg. 16, sec. 1, par. 1] *§§ 16.1 to 16.30, inclusive, issued under the authority contained in 34 Stat. 1260-1265; 21 U.S.C. 71-79, 83-91. †The source of §§ 16.1 to 16.30, inclusive, (except for amendments and supplemental documents noted in the text,) is BAI order 211 rev., Sept. 1, 1922. 16.2 Preparation of marking devices bearing inspection legend without advance approval prohibited; exception. 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, labels, inserts, brands, tags, or other marking devices bearing the inspection legend or any abbreviation, copy, or representation thereof, for use on any meat or product, without the Page 46 written authority therefor of the chief of bureau given in advance.* [Reg. 16, sec. 1, par. 2, BAI order 211 rev., amdt. 3, Aug. 29, 1925] 16.3 Use of inspection legend prohibited except under supervision of bureau employee. (a) No person shall affix or place, or cause to be affixed or placed, the inspection legend, or any abbreviation, copy, or representation thereof, to or on any meat or product, except under the supervision of a bureau employee. (b) No person shall fill, or cause to be filled, in whole or in part, with any meat or product, any container bearing, or, within the United States, any container intended to bear, the inspection legend, or any abbreviation, copy, or representation thereof, except under the supervision of a bureau employee. (c) No person shall affix or place, or cause to be affixed or placed, the inspection legend, or any abbreviation, copy, or representation thereof, to or on any container of any meat or product, except under the supervision of a bureau employee.*+ [Reg. 16, sec. 1, pars. 3-5] 16.4 Marks of inspection to be carefully applied. All marks of inspection shall be carefully applied and securely affixed.*+ [Reg. 16, sec. 1, par. 8] 16.5 Articles not to be removed from establishments unless marked in accordance with regulations. No person shall remove or cause to be removed from an official establishment any article which the regulations in this subchapter require to be marked in any way unless the same is clearly and legibly marked in compliance with the regulations in this subchapter.*t [Reg. 16, sec. 1, par. 9] 16.6 Carcasses and primal parts; marking with inspection legend. 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 §§ 16.7, 16.10, 25.6-25.9.** [Reg. 16, sec. 2, par. 1] 16.7 Moving and handling of primal parts from one establishment to another. Primal parts which have been inspected and passed but do not bear the inspection legend may be transported from one official establishment to another official establishment, for 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 the regulations in this subchapter.** [Reg. 16, sec. 2, par. 2] 16.8 Primal parts after processing to bear inspection legend. All primal parts which have been inspected and passed shall, after processing, bear, plainly and legibly, the inspection legend and the number of the official establishment at which the processing was completed. [Reg. 16, sec. 2, par. 3] 16.9 Marking of meat food products in casings. (a) Inspected and passed sausage and other meat food products in 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 **For statutory and source citations, see note to § 16.1. Page 47 [257] |