having the characteristics of that grown in Spain. It is probable that in some instances the presence of pimiento has been incorrectly declared on labels as "pimento." Inspectors in charge should investigate this matter at their respective stations and if such inconsistencies are found information should be promptly forwarded to the Washington office indicating the approval numbers of the materials involved, the quantity of such materials on hand, and the length of time estimated to exhaust the supply.* [SRA, BAI 248, Dec. 1927] 17.30 Labeling products containing added gelatin. In labeling meat food products to which gelatin is added under the Federal meat inspection service a distinction has been made between so-called packing-house gelatin (that is, gelatin prepared in the official establishment from inspected and passed product) and commercial gelatin. In the future, however, no such distinction in labeling will be continued. Both types of gelatin will be regarded simply as gelatin, and permitted to be used under the instructions applicable to packinghouse gelatin. All instructions in conflict with the foregoing are hereby revoked.* [SRA, BAI 304, Aug. 1932] 17.31 Gelatin permissible in headcheese; labeling of. Since it has been determined that gelatin has long been employed as a constituent of headcheese the use of the substance in the manner indicated is permitted. When headcheese contains gelatin not prepared exclusively from inspected and passed product it must be appropriately marked "gelatin added" in conformity with existing rulings on the subject. [SRA, BAI 301, May 1932] 17.32 Designating vegetable fat ingredients of compound. The designation "vegetable fat" is applicable to either vegetable oil, vegetable stearin, or a combination of such oil and stearin, while the designations "vegetable oil," and "vegetable stearin" are applicable only to oil and stearin, respectively.* [SRA, BAI 190, Feb. 1923] 17.33 Marking "for export" meats packed in borax. 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 abbreviation thereof, followed by the number of the establishment at which the product is packed. The complete statement shall be applied in a conspicuous location and in letters not less than 1 inch in height.*† [Reg. 17, sec. 9, par. 10] 17.34 Benzoate of soda in meat or product to be shown on label. Any meat or product containing any benzoate of soda shall be plainly labeled so as to show the presence and the percentage amount of such benzoate of soda.*t [Reg. 17, sec. 9, par. 11] 17.35 Use of coloring matter to be shown on label; oleomargarine excepted. Coloring matter added to lard or other animal fat, except oleomargarine, under the provisions of § 18.6 (c) shall be declared on the label in a prominent manner and contiguous to the name of the product by the statement "artificially colored." When **For statutory and source citations, see note to § 17.1. Page 73 meat or product is placed in casings colored under the provisions of § 18.6 (c) there shall appear on the label in a prominent manner and contiguous to the name of the meat or product one of the statements as follows: "artificially colored", or "casing colored."* sec. 9, par. 12, BAI order 211 rev., amdt. 7, July 25, 1933] [Reg. 17, 17.36 False or misleading statement of quantity prohibited. No false or misleading statement of quantity shall appear on any container of meat or product.* [Reg. 17, sec. 10, BAI order 211 rev., amdt. 2, Mar. 31, 1924] 17.37 Net weight on meat and meat food products. Bureau inspectors will no longer require that the net weight be shown on meat or meat food products prepared in official establishments. However, if any statement of weight appears on any such product it must not be false or misleading. Inspectors will report incidents coming under their observation in which establishments fail to apply the net weight to meat or meat food products in package form.* [SRA, BAI 204, Apr. 1924] 17.38 Declaration of quantity of contents of food in package form. Declarations of quantity of contents must be expressed in terms in which the public conceives of quantity of the particular commodity to which the declaration is applied. The declarations must be conspicuous; that is, they must appear in such position on the package and in type of such size, and on such background, as to insure observation. To guarantee this, a declaration in type of adequate size, on a contrasting background, properly separated from other statements and designs, should appear on the display panel of the package. If more than one panel is used for display, the declaration should appear on each.* [SRA, BAI 309, Jan. 1933] 17.39 Re-use of inspection marks prohibited; re-use of containers bearing marks of inspection, labels, etc.; requirements regarding. (a) 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 (b). (b) 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.*† [Reg. 17, sec. 11] 17.40 Labeling, filling of containers, handling of labeled products to be only in compliance with regulations. (a) All labeling of meat and products required to be inspected by bureau employees shall be in compliance with the regulations in this subchapter. (b) No person shall apply or affix, or cause to be applied or affixed, any label to any article prepared or received in an official establishment or to any container thereof except in compliance with the regulations in this subchapter. Page 74 *+For statutory and source citations, see note to § 17.1. (c) No person shall, in an official establishment, fill or cause to be filled, in whole or in part, any container with any article required by the regulations in this subchapter to bear a label, except in compliance with the regulations in this subchapter. (d) No person shall remove or cause to be removed from an official establishment any meat or product bearing a label unless such label be in compliance with the regulations in this subchapter.*+ [Reg. 17, sec. 12] 17.41 Relabeling products; requirements regarding. (a) Whenever the management of an official establishment desires to supply labels (including cartons, domestic meat labels, or other materials bearing the marks of inspection), for the purpose of substituting such materials in lieu of those which have become disfigured, the matter shall first be taken up with the Washington office. The substitution will be permitted only when the product is first inspected by an employee of the bureau and found to be sound, healthful, wholesome, and otherwise fit for human food. Such employee shall also see that the materials substituted are identical with those removed from the product except in cases where specific permission to the contrary is obtained from the Bureau. (b) The necessary supervision will be furnished only at points where Federal meat inspection is maintained, and if the relabeling or substitution of containers is to be conducted at warehouses or other establishments not operating under inspection the supervision will be contingent upon an agreement on the part of the official establishment requesting the supervision to the effect that such official establishment will meet the expenses involved in the detail of bureau employees to supervise the work following the completion of eight hours of service under a regular assignment on meat-inspection work. (c) In cases where the proposed substitution involves only the shipping containers and is to take place at unofficial establishments the omission of the marks of inspection from the shipping containers to be substituted will obviate the necessity of bureau supervision, and subsequent interstate shipments of the units bearing the marks of inspection in shipping containers from which the marks of inspection are omitted may be made under the provisions of §§ 25.4 (a), (c). (d) Under no circumstances shall such materials be sent out from an establishment until permission is obtained from the Washington office. Such materials should not be forwarded to Washington, but upon receipt of advice that the substitution is authorized the materials involved should be forwarded, under bureau supervision, by the establishment making the request, to the inspector in charge at the point where the substitution is to take place, and the parties who are to conduct the substitution should make arrangements with the inspector in charge for the delivery of the materials to the place where the substitution is to be accomplished.* [SRA, BAI 189, Jan. 1923] 17.42 Distribution of labels bearing the inspection legend but not the establishment number. Establishments are permitted to forward labels, wrappers, and cartons bearing the inspection legend but not the establishment number, to branch establishments operating **For statutory and source citations, see note to § 17.1. Page 75 under Federal inspection, without first referring the matter to the Washington office, provided such shipments are made under the authority and supervision of the inspector in charge who will notify the inspector in charge at destination concerning the date of shipment and the character and quantity of materials involved. No such material may be used at the establishment to which it is shipped unless approved for such establishment by the Washington office. It should be observed that this section does not authorize the shipment of labels or containers bearing the establishment number.* [SRA, BAI 203, Mar. 1924] PART 18-REINSPECTION AND PREPARATION OF MEAT AND PRODUCTS Sec. 18.1 Reinspection of meat and products; frozen products. 18.2 Tagging suspected meat and prod- 18.4 Designation of places of receipt Sec. 18.15 Meat and meat food products canned without pressure cook 18.16 18.17 18.18 18.19 18.20 18.21 ing. Heating of sausage in oil; canning; approval of manner of cooking meat and products by bureau. Trichinae; cooking or other treatment of muscle tissue of pork required when ingredient of product customarily eaten without cooking. Recapitulation of prescribed treatment of pork to destroy trichinae. Meat and product passed for cooking; heating; marking. Maintaining of identity of canned meat and product until labeled. Animal casings; kind permitted as containers of meat or product; cleaning, handling, and inspection; use as ingredients meat food products. Heads, kidneys, paunches, and stomachs; cleaning and use; tonsils not to be used. Blood; conditions under which Lard; equipment to be used; Handling and marking of mix- Dog, cat, and fox foods; manner of marking; preparation under sanitary conditions. Page 76 *For statutory citation, see note to § 17.1. Section 18.1 Reinspection of meat and products; frozen products. (a) All meat and products, whether fresh or cured, even though previously inspected and passed, shall be reinspected 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 (1) 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. (2) If an article is found to have absorbed a foreign odor, contains 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, healthful and wholesome, it shall be passed for human food; otherwise it shall be condemned. (b) 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.*+ [Reg. 18, sec. 1] *88 18.1 to 18.28, inclusive, issued under the authority contained in 34 Stat. 1260-1265; 21 U.S.C. 71-79, 83-91. †The source of §§ 18.1 to 18.28, inclusive, (except for amendments and supplemental documents noted in the text,) is BAI order 211 rev., Sept. 1, 1922. 18.2 Tagging suspected meat and products "U. S. retained" on reinspection; disposition thereof. 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. [Reg. 18, sec. 2] **For statutory and source citations, see note to § 18.1. Page 77 |