Minnesota Administrative Code

1540.2060 CONVEYANCE TO INEDIBLE PRODUCT TANK. In conveying to the inedible product tank carcasses of animals which have been condemned on antemortem inspection, they shall not be taken through rooms or compartments in which product is prepared, handled, or stored. Statutory Auth…

1540.2070 DEAD ANIMAL CARCASSES. With the exception of dead animals which have died en route and are received with animals for slaughter at an establishment, no dead animal may be brought on the premises of an establishment unless advance permission therefor is obtained from the …

1540.2080 INEDIBLE FATS FROM OUTSIDE OF ESTABLISHMENTS. Inedible fats from outside the premises of an official 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 …

1540.2130 INEDIBLE RENDERED FATS. Rendered animal fat derived from inedible or condemned materials and possessing the physical characteristics of color, odor, and taste of an edible product shall be denatured to effectually distinguish it from an edible product either with low gr…

1540.2140 DISPOSITION OF CONDEMNED MEAT OR PRODUCT AT OFFICIAL ESTABLISHMENTS HAVING NO TANKING FACILITIES. Any carcass or product condemned at an official establishment which has no facilities for tanking shall be denatured with crude carbolic acid, cresylic disinfectant, or oth…

1540.2150 SPECIMENS FOR EDUCATIONAL PURPOSES. Specimens of diseased, condemned, and inedible materials, including pig or lamb embryos and specimens of animal parasites, may be released for educational purposes by the commissioner; provided, that the party desiring such specimens …

1540.2160 APPLICATIONS FOR RELEASE OF MATERIAL FOR RESEARCH AND OTHER PURPOSES. Specimens of diseased, condemned, and inedible materials, including pig or lamb embryos and specimens of animal parasites, may be released for research and other purposes when authorized by the commis…

1540.2170 COLLECTION AND HANDLING OF SPECIMENS. The collection and handling of the specimens referred to in parts 1540.2150 and 1540.2160 shall be at such time and place and in such manner as not to interfere with the inspection or to cause any objectionable condition. Statutory …

1540.2470 MARKING FOR CERTAIN ADDED INGREDIENTS. When cereal, vegetable starch, starchy vegetable flour, soya flour, dried milk, or nonfat dry milk is added to sausage, the product shall be marked with the name of each of such added ingredients, as for example, "cereal added," "p…

1540.2480 MARKING FOR ANTIOXIDANTS. When approved antioxidants are added to unsmoked dried sausage in casings the product shall be legibly and conspicuously marked in an approved manner to show their presence and the purpose for which they are added, for example, with the stateme…

1540.2520 MARKING PRODUCT WITH THE LIST OF INGREDIENTS. A product fabricated from two or more ingredients shall bear a list of the ingredients, giving the common or usual names of the ingredients arranged in the order of their predominance, except that spices may be designated as…

1540.2600 MARKING AND DENATURING OF INEDIBLE GREASE. Inedible grease, inedible tallow, or other inedible animal fat, or mixture containing such fat, having the physical characteristics of an edible product shall be denatured or otherwise destroyed for food purposes. Containers of…

1540.2620 UNINSPECTED RENDERED ANIMAL FAT. Uninspected rendered animal fat, or mixtures containing such fat, having the physical characteristics of an edible product may be shipped if handled as provided in part 1540.2600 for inedible fat having the physical characteristics of an…

1540.2670 CONTENTS OF LABELS. Labels shall contain, prominently and informatively displayed: the true name of the product; the word "ingredients" followed by a list of the ingredients when the product is fabricated from two or more ingredients, except in the case of products for …

1540.2680 NAME OF PRODUCT. The name of a product shall be the common name, if any, and one which clearly and completely identifies the article. Product which has been prepared by salting, smoking, drying, cooking, chopping, and the like shall be so described on the label unless t…

1540.2690 LIST OF INGREDIENTS. The list of ingredients shall appear as part of or in addition to the true name of the product and shall show the common or usual name of the ingredients arranged in the order of their predominance, except that spices may be designated as "spices" o…

1540.2700 NAME OF MANUFACTURER OR PACKER. The name of the manufacturer or packer may appear without qualification on the label or the container of product. When the name of the manufacturer or packer is not that under which inspection is granted at the establishment but is the na…

1540.2710 STATEMENT OF QUANTITY. The statement of quantity shall represent in terms of avoirdupois weight or liquid measure the quantity of product in the package exclusive of materials packed with it. When no general consumer usage to the contrary exists, the statement shall be …

1540.2750 STATEMENT SUCH AS "KEEP REFRIGERATED." Meat and meat food products packaged in consumer-size impervious film containers which are usually displayed in self-service refrigerated counters shall have a statement such as "keep refrigerated" prominently displayed on the prin…

1540.2850 ESTABLISHED TRADE NAMES. No product, and no container thereof, shall be labeled with any false or deceptive name, but established trade names which are usual to such articles and are not false or deceptive and which have been approved by the commissioner may be used. St…

1540.2860 LABEL FOR PRODUCT WHICH IS IN IMITATION OF ANOTHER FOOD. A label for product which is in imitation of another food shall bear the word "imitation" immediately preceding the name of the food imitated and in the same size and style of lettering as in that name and immedia…

1540.2870 FALSE IMPRESSION OR FALSE INDICATION OF ORIGIN OR QUALITY. 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 examples, see parts 1540.2880 to 1540.3130. Sta…

1540.2880 TERMS HAVING GEOGRAPHICAL SIGNIFICANCE. Terms having geographical significance with reference to a locality other than that in which the product is prepared may appear on the label only when qualified by the word "style," "type," or "brand," as the case may be, in the s…

1540.2890 SUCH TERMS AS "FARM" AND "COUNTRY." Such terms as "farm," "country," and the like shall not be used on labels in connection with products unless such products are actually prepared on the farm or in the country; provided, that if the product is prepared in the same way …

1540.2900 NAME AND PLACE OF BUSINESS OF MANUFACTURER, PACKER, OR DISTRIBUTOR. The requirement that the label shall contain the name and place of business of the manufacturer, packer, or distributor shall not be considered to relieve any establishment from the requirement that its…

1540.2910 SPRING LAMB OR GENUINE SPRING LAMB. The term "spring lamb" or "genuine spring lamb" is applicable only to carcasses of new-crop lambs slaughtered during the period beginning in March and terminating not beyond the close of the week containing the first Monday in October…

1540.2920 COVERINGS. Coverings shall not be of such color, design, or kind as to be misleading or deceptive with respect to color, quality, or kind of product to which they are applied. For example, transparent or semitransparent coverings for such articles as sliced bacon or por…

1540.2930 FRESH. The word "fresh" shall not be used on labels to designate a product which contains any sodium nitrate, sodium nitrite, potassium nitrate, potassium nitrite, or which has been salted for preservation. Statutory Authority: MS s 31A.08 Published Electronically: Augu…

1540.2940 SPICE, SPICES, AND SPICED. The words "spice," "spices," and "spiced," without qualification, shall not be used unless they refer to genuine natural spices. Statutory Authority: MS s 31A.08 Published Electronically: August 28, 2002

1540.2950 GELATIN. As used on labels of meat or product, the term "gelatin" shall mean the jelly prepared in official establishments by cooking pork skins, tendons, or connective tissue from an inspected and passed product, and dry commercial gelatin or the jelly resulting from i…

1540.2960 LOAF. Product other than canned product labeled with the term "loaf" as its name or part of its name shall be prepared in loaf form. Statutory Authority: MS s 31A.08 Published Electronically: August 28, 2002

1540.2970 BAKED. The term "baked" shall apply only to the product which has been cooked by the direct action of dry heat and for a sufficient time to permit the product to assume the characteristics of a baked article, such as the formation of a brown crust on the surface, render…

1540.2980 BROWNED PRODUCT. When product such as loaves is browned by dipping in hot edible oil or by a flame, its label shall state such fact, the words "browned in hot cottonseed oil" or "browned by a flame," as the case may be, appearing as part of the name of product. Statutor…

1540.2990 MEAT. The term "meat" and the names of particular kinds of meat, such as beef, veal, mutton, lamb, and pork, shall not be used in such manner as to be misleading or deceptive. Statutory Authority: MS s 31A.08 Published Electronically: August 28, 2002

1540.3000 HAM. The word "ham," without any prefix indicating the species of animal from which derived, shall be used on labels only in connection with pork hams. Ham shanks as such or ham shank meat as such or the trimmings accruing in the trimming and shaping of hams shall not b…

1540.3010 SHANKLESS AND HOCKLESS. The terms "shankless" and "hockless" shall apply only to hams and pork shoulders from which the shank or hock has been completely removed, thus eliminating the entire tibia and fibula, or radius and ulna, respectively, together with the overlying…

1540.3020 SUCH TERMS AS "MEAT EXTRACT" OR "EXTRACT OF BEEF." Such terms as "meat extract" or "extract of beef" without qualification shall not be used on labels in connection with products prepared from organs or parts of the carcass other than fresh meat. Extracts prepared from …

1540.3030 CEREAL, VEGETABLE STARCH, STARCHY VEGETABLE FLOUR, SOYA FLOUR, DRIED MILK, OR NONFAT DRY MILK. When cereal, vegetable starch, starchy vegetable flour, soya flour, dried milk, or nonfat dry milk is added to sausage, there shall appear on the label in a prominent manner, …

1540.3040 PACKING SUBSTANCE SUCH AS BRINE, VINEGAR, OR AGAR JELLY. When any product is enclosed in a container along with a packing substance such as brine, vinegar, or agar jelly, a declaration of the packing substance shall be printed prominently on the label in connection with…

1540.3050 LARD. The term "lard" is applicable only to the fat rendered from fresh, clean, sound, fatty tissues from hogs in good health at the time of slaughter, with or without lard stearin or hydrogenated lard. The tissues do not include bones, detached skin, head skin, ears, t…

1540.3060 LEAF LARD. The term "leaf lard" is applicable only to lard prepared from fresh leaf fat. Statutory Authority: MS s 31A.08 Published Electronically: August 28, 2002

1540.3070 RENDERED PORK FAT. The term "rendered pork fat" is applicable to the fat other than lard, rendered from clean, sound carcasses, parts of carcasses, or edible organs from hogs in good health at the time of slaughter, except that stomachs, bones from the head, and bones f…

1540.3080 RENDERED PORK FAT OR HARDENED RENDERED PORK FAT. When lard or hardened lard is mixed with rendered pork fat or hardened rendered pork fat, the mixture shall be designated as "rendered pork fat" or "hardened rendered pork fat," as the case may be. Statutory Authority: MS…

1540.3090 OIL, STEARIN, OR STOCK OBTAINED FROM BEEF OR MUTTON FATS. Oil, stearin, or stock obtained from beef or mutton fats rendered at a temperature above 170 degrees Fahrenheit shall not be designated as "oleo oil," "oleo stearin," or "oleo stock," respectively. Statutory Auth…

1540.3100 BEEF FAT, MUTTON FAT, OLEO STEARIN, VEGETABLE STEARIN, OR HARDENED VEGETABLE FAT MIXED WITH LARD OR RENDERED PORK FAT. When not more than 20 percent of beef fat, mutton fat, oleo stearin, vegetable stearin, or hardened vegetable fat is mixed with lard or with rendered p…

1540.3110 VEGETABLE FAT, VEGETABLE OIL, AND VEGETABLE STEARIN. The designation "vegetable fat" is applicable to vegetable oil, vegetable stearin, or a combination of such oil and stearin, whereas the designations "vegetable oil" and "vegetable stearin" shall be applicable only to…

1540.3120 ADDING WATER TO RENDERED EDIBLE ANIMAL FAT OR MIXTURE OF FATS CONTAINING RENDERED EDIBLE ANIMAL FAT. No rendered edible animal fat or mixture of fats containing rendered edible animal fat other than oleomargarine and puff pastry shortening, shall contain added water. Pu…