1545 MEAT, FISH, AND POULTRY INDUSTRY

1545.0540 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0550 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0560 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0570 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0580 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0590 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0600 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0610 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0620 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0630 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0640 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0650 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0660 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0670 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0680 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0690 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0700 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0710 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0720 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0730 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0740 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0750 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0760 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0770 [Repealed, 27 SR 260] Published Electronically: August 28, 2002

1545.0780 LARD. "Lard" is the rendered fresh fat from hogs in good health at the time of slaughter, is clean, free from rancidity, and contains, necessarily incorporated in the process of rendering, not more than one percent of substances other than fatty acids and fat. Statutory…

1545.0790 LEAF LARD. "Leaf lard" is lard rendered at moderately high temperatures from the internal fat of the abdomen of the hog excluding that adherent to the intestines and has an iodine number not greater than 60. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Elect…

1545.0800 NEUTRAL LARD. "Neutral lard" is lard rendered at low temperatures. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0810 SPECIES OF MEAT. The species of meat shall be declared on each retail meat cut label and shall be the leading term of the name of the product. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0820 PRIMAL, SUBPRIMAL, OR WHOLESALE MEAT CUT. The primal, subprimal, or wholesale meat cut from which the retail meat cut is derived shall be declared on the product label as part of the name of the product and shall be declared immediately following the species of meat. St…

1545.0830 NAMES OF PRIMAL, SUBPRIMAL, OR WHOLESALE MEAT CUTS. Names of primal, subprimal, or wholesale meat cuts are: A. beef: chuck, rib, loin, round, shank, plate, brisket, and flank; B. pork: shoulder, loin, and leg; C. veal: shoulder, rib, loin, leg, breast, and shank; D. lam…

1545.0840 EXCLUSIONS. The provisions of part 1545.0810 do not apply to side pork, bacon, ham, Canadian style bacon, or salt pork. The provisions of part 1545.0820 do not apply to ground meat, cubed meat, cube steak, meat for stew, cutlets, soup bones, neck bones, hocks, feet, spa…

1545.0850 NAME OF THE RETAIL MEAT CUT. The name of the primal cut on the label shall be followed by a name which accurately describes the retail cut derived therefrom. For example: "beef plate;" "pork loin;" "veal leg;" "short ribs;" "blade roast;" "sirloin roast;" "beef loin;" "…

1545.0860 FANCIFUL OR DISTINCTIVE NAMES OR TERMS. Fanciful or distinctive names or terms including, but not limited to, "Family," "His and Hers," "Manhattan," "Premium," "Sandwich," "Bronco," "Penthouse," "Charcoal," "Ranch," "Texas," "Dinner," "Minute," "Pan," "Hollywood," "Delm…

1545.0870 MEAT CUT IDENTIFICATION REQUIREMENTS. The meat cut identification requirements of parts 1545.0820 to 1545.0880 shall be considered as having been met if the retail meat cut label complies with the meat cut definitions and nomenclature of chapter II of the Uniform Retail…

1545.0880 PLACARDS. Placards, if used to identify unpackaged meat cuts shall not include fanciful names prohibited by part 1545.0860. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0890 SCOPE. The following specifications shall apply in all licensed slaughtering, dressing, and processing plants unless operations are of such limited volume or character that all items do not apply in which cases all applicable requirements shall be enforced. Statutory Au…

1545.0900 MINIMUM REQUIREMENTS. Minimum requirements for all licensed slaughtering, dressing, and processing plants shall include separate facilities for the following operations: receiving or holding animals, rabbits, or poultry to be slaughtered; slaughtering; eviscerating, cut…

1545.0910 SMALL SCALE OPERATIONS. Notwithstanding the provisions of parts 1545.0900 and 1545.1000, where the operations are conducted on a limited scale, the slaughtering and dressing including the removal of hides, pelts, and feathers may be permitted in the same room in which e…

1545.0920 LAVATORIES, UTENSIL CLEANING, TOILET FACILITIES. All slaughtering operations shall include convenient hand-washing equipment consisting of a lavatory with hot and cold running water, soap, and sanitary towels and separate washing facilities for adequate cleaning of kniv…

1545.0930 PROTECTION OF CARCASSES AND DRESSED MEAT. All slaughtering shall be done in such a manner as to comply with sanitation requirements that will adequately protect the carcass from contamination. Statutory Authority: MS s 31.54 Published Electronically: August 28, 2002

1545.0940 TRANSPORTATION OF CARCASSES. When animal carcasses are transported from the place of slaughter to the place in which chilling, cutting, and other processing will be done, they shall be given proper protection from dust, filth, insects, vermin, or other contamination in …

1545.0950 PROTECTION OF DRESSED MEAT AND POULTRY. Dressed meat and poultry must be adequately covered and properly protected from dust, filth, insects, vermin, or other contamination at all times while being transported. Statutory Authority: MS s 31.54 Published Electronically: A…

1545.0960 ADDITIONAL SPECIFICATIONS. Additional detailed specifications that are requirements in all licensed slaughter, dressing, and processing plants wherever applicable are contained in parts 1545.0970 to 1545.2040. Statutory Authority: MS s 31.54 Published Electronically: Au…

1545.0970 BUILDINGS. The building in which the operations are conducted shall be of sound construction, in good repair, and maintained in a sanitary condition at all times, free of rodents, insect pests, and other vermin. Approval will not be granted for the construction or insta…

1545.0980 OUTSIDE OPENINGS. The doors, windows, skylights, and other outside openings of the plant except receiving rooms and feeding rooms shall be protected by properly fitted screens or other suitable devices against the entrance of flies and other insects. Outside doors excep…

1545.0990 ROOMS AND COMPARTMENTS. Rooms, compartments, or receptacles used for edible products shall be separate and distinct from inedible products departments and from rooms where live poultry, rabbits, and animals are held or slaughtered. Separate rooms shall be provided when …