24.3 Export certificates; manner of handling copies. (a) Upon application of the exporter, the inspector in charge is authorized to issue certificates for shipmentes 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.

(b) Export certificates shall be issued in serial numbers 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.

(c) Only one certificate shall be issued for each consignment, unless otherwise directed by the Chief of Bureau.

(d) The original certificate shall be delivered to the shipper and shall be used only for the purpose of effecting the transportation and delivery of the consignment.

(e) 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.

(f) The triplicate of the certificate shall be retained by the inspector in charge issuing the same and forwarded to the department for filing.

(g) Under no circumstances shall the original or the triplicate of such certificate be used for the purpose for which it is prescribed by paragraph (e) that the duplicate shall be used.** [Reg. 24, sec. 2]

24.4 Export stamps and certificates; additional instructions governing issuance. (a) All certificates shall show under "Description and marks" the true name of products, the number and kind of packages, the weights of the products, the stamp numbers, and the shipping marks.

(b) Certificates and stamps may be issued by inspectors in charge, upon request, for export consignments of meats and products of officíal establishments not under their supervision, provided the consignments are first identified as having been "U. S. inspected and passed" and are found to be sound, healthful, wholesome, and fit for human food.

(c) Duplicate certificates may be issued by inspectors in charge for good and sufficient reasons. When duplicate certificates are issued the original certificate should be attached to the report to the Washington office, if possible, and in case the original certificates cannot be obtained, full explanation should be made on the report of the reason for the issuance of the duplicates.

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**For statutory and source citations, see note to § 24.1

(d) All export certificates and, so far as possible, stamps shall be used and reported serially.

(e) At stations where but few certificates are issued the triplicates should be forwarded to Washington with the report covering their issue. Where the number is large the triplicates should be promptly forwarded at the close of the month.

(f) No erasures or alterations shall be made on a certificate. All certificates rendered useless through clerical error or otherwise, and all certificates canceled, for whatever cause, shall be returned to the Washington office with full explanation.

(g) All export certificates shall be so executed that the data entered thereon will appear in the proper spaces on each copy of the certificate.* [SRA, BAI 336, Apr. 1935]

24.5 Export transportation without certificate prohibited; special procedure or requirements for certain countries. (a) No person operating any steam or sailing vessel, and no railroad or other carrier, shall receive for transportation or transport from the United States to Great Britain or Ireland, or any of the countries of continental Europe, or to Canada, Venezuela, Argentina, Peru, Colombia, 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 same has been issued and delivered as provided in this part. The requirement of export certificates is waived for meat and products exported to countries other than those named in this paragraph.

(b) Export certificates for shipments of inspected and passed meat and products to Italy, Argentina, and Venezuela shall be visaed by the consul of the country of destination at the place of origin or the first port.

(c) The original certificate issued for shipments of inspected and passed meat and products to Peru shall be countersigned by the Chief of the Bureau of Animal Industry.

(d) 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.

(e) 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.

(f) Export certificates shall not be issued for shipments of livers to Canada unless the portal lymph glands are intact.

(g) Export certificates shall not be issued for any shipment of artificially colored meat or product for Canada.

(h) Export certificates for carload shipments of inspected and passed meats in bulk to Canada shall show the car numbers and initials. [Reg. 24, sec. 3, BAI order 211 rev., Sept. 1, 1922, amdt. 5, Feb. 28, 1927]

24.6 France; new export certificate required. A new form of certificate is required by the French Government for products exported to France. Accordingly, blank certificates, M. I. Form 167, sanitary certificate for France, will be furnished temporarily mimeo

*For statutory citation, see note to § 24.1.

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graphed in both English and French. In issuing this certificate it shall be fully executed and signed on both sides of the sheet.

Hereafter one copy of M. I. Form 167 shall be issued for each consignment of meat or meat food product destined to France, in addition to the regular white meat inspection certificate which must be furnished in harmony with the regulations.

Hereafter M. I. Form 167 shall be issued in duplicate in lieu of the blue certificate for each consignment of animal casings destined to France. Such casings must be derived only from animals which have been U. S. inspected and passed. When necessary, inspectors will require affidavits from exporters covering the origin of animal casings. The duplicate copy of the certificate issued for animal casings should be forwarded to the Washington office.* [Circ. letter 1533, BAI, Mar. 29, 1928]

24.7 Canada; special requirements regarding meats and products for export to. (a) Official establishments shall rigidly observe the following definitions in the preparation of meat, meat products, and meat by-products intended for exportation to the Dominion of Canada. Inspectors in charge are directed to see that only meat, meat products, and meat by-products which conform to these definitions are certified for exportation to the Dominion of Canada.

(1) Any descriptive terms applied to any meat, meat by-product or to any preparation of either of them upon the label or otherwise, must be consistent with the definition of such terms as established under the Meat and Canned Foods Act.

(2) Preservatives other than those mentioned in Class 1, Section XII, or colouring matter, shall not be used in or upon meat, meat by-products, or any preparation of either of them.

(3) Meat shall be the clean, sound, properly dressed flesh of one or more animals healthy at the time of slaughter and shall include the heart, tongue, diaphragm and oesophagus in addition to the skeletal musculature with attendant tissues. The term "animals," as herein used, includes not only mammals, but fish, fowls, crustaceans, mollusks and other animals used as food.

(4) Fresh meat shall be meat from animals recently slaughtered and properly cooled until delivered to the consumer.

(5) Cold storage meat shall be meat from animals recently slaughtered and preserved by refrigeration until delivered to the

consumer.

(6) Salted, pickled and smoked meats shall be unmixed meats preserved by salt, sugar, vinegar, spices and other harmless substances, or smoke, singly or in combination, whether in bulk or in suitable containers.

(7) Suitable containers for keeping moist food products such as syrups, honey, condensed milk, soups, meat extracts, meat, manufactured meats and undried fruits and vegetables, and wrappers in contact with food products, shall contain on their surfaces in contact with food products, no lead, antimony, arsenic, zinc, or copper, or any compounds thereof or any other poisonous or injurious substances. If the containers are made of tin plate, they shall be outside soldered,

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*For statutory citation, see note to § 24.1.

or if soldered inside, the solder used shall consist of pure tin only; and the plate in no place shall contain less than one hundred and thirteen (113) milligrams of tin on a piece five (5) centimeters square or one and eight-tenths (1.8) grains on a piece of two (2) inches square.

This is equivalent to two (2) pounds of tin per base box; but it must be noted that the regulation requires not only a minimum weight of tin per base box, but that this tin shall be evenly distributed over the surface of the plate.

The inner coating of the containers shall be free from pin holes, blisters and cracks.

If the tin plate is lacquered, the lacquer shall completely cover the lined surface within the container and yield to the contents of the container no lead, antimony, arsenic, zinc or copper, or any compounds thereof, or any other poisonous or injurious substances.

(8) Manufactured meats shall be meats not included in subparagraphs (4), (5), and (6), whether simple or mixed, whole or comminuted, in bulk or in suitable containers, with or without the addition of salt, vinegar, sugar, spices, or other harmless substances, smoke, oils or rendered fat. If they bear names descriptive of kind, composition, or origin, they correspond thereto, and when bearing such descriptive names, if force or flavoring meats are used the kind and quantity thereof shall be made known.

(9) Sausage, sausage meat, sausage pudding, etc., shall be a comminuted meat from swine or neat cattle, or a mixture of such meats, either fresh, salted, pickled, or smoked, with added salt and spices, and with or without the addition of edible animal fats, cereals, blood or sugar, and with or without subsequent smoking. It shall contain no larger amount of water than the meats from which it is prepared contain when in their fresh condition, and this must not exceed sixty (60) percent, and not more than five (5) percent of its weight of cereals, and if it bears a name descriptive of kind, composition, or origin, it shall correspond to such descriptive name. All animal tissues used as containers, such as casings, stomachs, etc., shall be clean and sound and impart to the contents no substance other than salt.

(10) Blood sausage, blood pudding, shall be sausage to which has been added clean, fresh blood from neat cattle or swine in good health at the time of slaughter.

(11) Canned meat shall be the cooked meat of fowls, neat cattle, or swine, preserved in packages closed hermetically or otherwise.

(12) Corned or cured meat shall be meat cured or pickled with dry salt or in brine, with or without the addition of sugar or other harmless substances.

(13) Potted meat shall be comminuted and cooked meat, with or without salt and spices, and enclosed in suitable containers closed hermetically or otherwise. Cereals when present must not exceed five (5) percent by weight.

(14) Meat loaf shall be a mixture of comminuted cooked meat, with or without spices, cereals, milk, or eggs, pressed into a loaf. If it bears a descriptive name it shall correspond thereto. Meat loaf shall not contain more than five (5) percent of cereals.

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(15) Mince, mince meat-See Fruit Products, Section VII. (16) Meat extract shall be the produce obtained by extracting fresh meat with water and concentrating the liquid portion by evaporation after the removal of fat, and shall contain not less than seventy-five (75) percent of total solids of which not over twentyseven (27) percent shall be ash, and not over twelve (12) percent shall be sodium chloride (calculated from the total chlorine present) not over six-tenths (0.6) percent shall be fat and not less than eight (8) percent shall be nitrogen. The nitrogenous compolnds shall contain not less than forty (40) percent of meat bases and not less than ten (10) percent of creatin and creatinnin.

(17) Fluid meat extract shall be identical with meat extract except that it shall be concentrated to a lower degree and contain not more than seventy-five (75) and not less than fifty (50) percent of total solids.

(18) Bone extract or stock shall be the product obtained by extracting clean, fresh, trimmed bones of animals in good health at the time of slaughter, with boiling water and concentrating the liquid portion by evaporation after removal of the fat, and shall contain not less than seventy-five (75) percent of total solids.

(19) Fluid bone extract shall be identical with bone extract except that it shall be concentrated to a lower degree and contain not more than seventy-five (75) and not less than fifty (50) percent of total solids.

(20) Meat juice shall be the fluid portion of muscle fibre obtained by pressure or otherwise, and may be concentrated by evaporation at a temperature below the coagulating point of the soluble proteins. The solids shall contain not more than fifteen (15) percent of ash, not more than two and five-tenths (2.5) percent of sodium chloride (calculated from the total chlorine present), not more than four (4) and not less than two (2) percent of phosphoric acid (P2O,) and not less than twelve (12) percent of nitrogen. The nitrogenous compounds shall contain not less than thirty-five (35) percent of coagulable proteins and not more than forty (40) percent of meat bases.

(21) Peptones shall be products prepared by the digestion of protein material by means of enzymes or otherwise, and shall contain not less than ninety (90) percent of proteoses and peptones.

(22) Gelatin (edible gelatin) shall be the purified, dried, inodorous product of the hydrolysis by treatment with boiling water, of certain tissues, as skin, ligaments, and bones, from sound animals, and shall contain not more than two (2) percent of ash and not less than fifteen (15) percent of nitrogen.

(23) Lard shall be the rendered fat from hogs in good health at the time of slaughter, shall be clean, free from rancidity, and contain necessarily incorporated in the process of rendering not more than one (1) per cent of substance other than fatty acids and fat.

(24) Leaf lard shall be lard rendered at moderately high temperature from the internal fat of the abdomen of the hog, excluding that adherent to the intestines, and shall have an iodine number not greater than sixty-five (65) and contain not more than one (1) percent of substances other than fatty acids and fat.

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