Minnesota Administrative Code

1545.0360 BEEF. "Beef" is meat derived from cattle nearly one year of age or older. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0370 VEAL. "Veal" is meat derived from young cattle one year or less of age. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0380 MUTTON. "Mutton" is meat derived from sheep nearly one year of age or older. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0390 LAMB. "Lamb" is meat derived from young sheep one year or less of age. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0400 PORK. "Pork" is meat derived from swine. Statutory Authority: MS s 31.10; 31.101; 31.11 Published Electronically: August 28, 2002

1545.0410 VENISON. "Venison" is flesh derived from deer. Statutory Authority: MS s 31.10; 31.101; 31.11 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 …

1545.1000 ROOMS FOR SEPARATE OPERATIONS. The plant shall have separate rooms for each of the following operations depending upon the various types of operations conducted but in no case shall the receiving or feeding of live poultry, rabbits, or animals or killing operations be p…

1545.1010 COOLERS AND FREEZERS. Coolers and freezers of adequate size and capacity shall be provided to reduce the internal temperature of dressed poultry, rabbits, or animals and ready-to-cook poultry prepared and otherwise handled in the plant to 36 degrees Fahrenheit within 24…

1545.1020 REFUSE ROOMS. Refuse rooms shall be entirely separate from other rooms in the plant, shall have tight fitting doors, and be properly ventilated. Statutory Authority: MS s 31.54 Published Electronically: August 28, 2002

1545.1030 STORAGE AND SUPPLY ROOMS. The storage and supply rooms shall be in good repair, kept dry, and maintained in a sanitary condition. Statutory Authority: MS s 31.54 Published Electronically: August 28, 2002

1545.1040 BOILER ROOM. The boiler room shall be a separate room, if necessary, to prevent its being a source of dirt and objectionable odors entering any room where dressed poultry, rabbits, or animals or edible products are prepared, processed, handled, and stored. Statutory Aut…

1545.1050 TOILET ROOMS. Toilet rooms shall not open directly into rooms where poultry, rabbit, or animal products are exposed; they shall have self-closing doors and shall be mechanically ventilated. Statutory Authority: MS s 31.54 Published Electronically: August 28, 2002

1545.1060 FLOORS, WALLS, AND CEILINGS. The floors, walls, ceilings, partitions, posts, doors, and other parts of all compartments shall be of such material, construction, and finish as will make them susceptible of being readily and thoroughly cleaned. Statutory Authority: MS s 3…

1545.1070 FLOORS. All floors, except those in receiving rooms and feeding rooms and floors which are kept dry, shall be constructed of hardened concrete or of tile laid closely together with impervious joint material or of other similar impervious material and kept in good repair…

1545.1080 CEILINGS AND WALLS. Ceilings and walls in rooms and compartments where exposed edible products are processed, handled, or stored shall have tiled, enameled, or other smooth surface impervious to moisture. Cooler and freezer rooms shall have interior surfaces impervious …

1545.1090 BLOOD DISPOSAL. Adequate facilities shall be provided for the disposal of blood in a sanitary manner. When bleeding troughs are used they shall be long enough to catch the blood during the bleeding process and shall be cleaned daily. Such troughs shall be installed so a…

1545.1100 DRAINING AND PLUMBING. There shall be an efficient draining and plumbing system for the plant and premises. Statutory Authority: MS s 31.54 Published Electronically: August 28, 2002

1545.1110 DRAINS AND GUTTERS. All drains and gutters shall be properly installed with approved traps and vents. The drainage and plumbing system must permit the quick runoff of all water from plant buildings and surface water around the plant and on the premises. All such water s…

1545.1120 SEWERAGE AND PLANT WASTES. The sewerage system shall have adequate slope and capacity to remove readily all wastes from the various processing operations and to minimize and if possible to prevent stoppage and surcharging of the system. Statutory Authority: MS s 31.54 P…

1545.1130 GREASE TRAPS. Grease traps which are connected with the sewerage system shall be suitably located but not near any edible products department or in any area where products are unloaded from or loaded into vehicles. To facilitate cleaning, such traps shall have inclined …

1545.1140 TOILET SOIL LINES. In new construction, toilet soil lines shall be separate from house drainage lines to a point outside the buildings, and drainage from toilet bowls and urinals shall not be discharged into a grease catch basin. Statutory Authority: MS s 31.54 Publishe…

1545.1150 TRAPS FOR FLOOR DRAINS. All floor drains shall be equipped with traps constructed so as to minimize clogging, and the plumbing shall be installed so as to prevent sewerage from backing up and from flooding the floor. Statutory Authority: MS s 31.54 Published Electronica…

1545.1160 FLOOR DRAINAGE LINES. Floor drainage lines shall be of metal and at least four inches in diameter and open into main drains of at least six inches in diameter and shall be properly vented to the outside air. Statutory Authority: MS s 31.54 Published Electronically: Augu…

1545.1170 VALLEY OR GUTTER DRAINS. In new construction, valley or gutter drains shall have concave bottoms or the junctions of the sides and the bottoms shall be coved. Statutory Authority: MS s 31.54 Published Electronically: August 28, 2002

1545.1180 REFRIGERATORS EQUIPPED WITH DRAINS. Where refrigerators are equipped with drains, such drains shall be properly trapped and shall discharge through an air gap into the sewer system. All new installations and all replacement of refrigerators equipped with drains shall me…