7 Pa. Code Ch. 1 — Meat Hygiene

§ 1.374. Fabricated beef steaks and similar products. Fabricated beef steaks, veal steaks, beef and veal steaks, or veal and beef steaks and similar products, such as those labeled “Beef Steak, Chopped, Shaped, Frozen,” “Minute Steak, Formed, Wafer Sliced, Frozen,” “Veal Steaks, …

§ 1.375. Partially defatted beef fatty tissue. “Partially Defatted Beef Fatty Tissue” is a beef byproduct derived from the low temperature rendering (not exceeding 120°F) of fresh beef fatty tissue. Such product shall have a pinkish color and a fresh odor and appearance.

§ 1.376. Partially defatted pork fatty tissue. “Partially Defatted Pork Fatty Tissue” is a pork byproduct derived from the low temperature rendering (not exceeding 120°F) of fresh pork fatty tissue, exclusive of skin. Such product shall have a pinkish color and a fresh odor and a…

COOKED MEATS § 1.381. Barbecued meats. Barbecued meats, such as product labeled “Beef Barbecue” or “Barbecued Pork,” shall be cooked by the direct action of dry heat resulting from the burning of hard wood or the hot coals therefrom for a sufficient period to assume the usual cha…

§ 1.382. Roast beef parboiled and steam roasted. “Roast Beef Parboiled and Steam Roasted” shall be prepared so that the weight of the finished product, excluding salt and flavoring material, shall not exceed 70% of the fresh beef weight. Beef cheek meat and beef head meat from wh…

CURED MEATS § 1.391. Corned beef. (a) “Corned Beef” shall be prepared from beef briskets, navels, clods, middle ribs, rounds, rumps, or similar cuts using one or a combination of the curing ingredients specified in § 1.328 (relating to approved substances). (b) Canned product lab…

§ 1.392. Corned beef brisket. In preparing “Corned Beef Brisket,” the application of curing solution to the beef brisket shall not result in an increase in the weight of the finished cured product of more than 20% over the weight of the fresh uncured brisket. If the product is co…

§ 1.393. Corned beef round and other cuts. In preparing “Corned Beef Round” and other corned beef cuts, except “Corned Beef Briskets,” the curing solution shall be applied to pieces of beef weighing not less than one pound and such application shall not result in an increased wei…

§ 1.394. Cured beef tongue. In preparing “Cured Beef Tongue,” the application of curing solution to the fresh beef tongue shall not result in an increase in the weight of the cured beef tongue of more than 10% over the weight of the fresh uncured beef tongue.

§ 1.395. Miscellaneous pork products. (a) Unsmoked products. Cured unsmoked, “Boneless Pork Shoulder,” “Boneless Pork Shoulder Butts,” or pieces or pork loin in casings or similar containers of consumer size, shall not contain more than 10% added substances as a result of the cur…

§ 1.396. Chopped ham. (a) “Chopped Ham” is a semisolid meat food product in the form of a compact mass with a limited amount of cooked out juices, which is prepared with ham, curing agents, seasonings, and any of the optional ingredients listed in subsection (b) of this section i…

SAUSAGE § 1.401. General. (a) Except as otherwise provided in this subchapter or under the act with respect to products consisting partly of poultry, sausage is the coarse or finely comminuted meat food product prepared from one or more kinds of meat, or meat and meat byproducts,…

§ 1.402. Fresh pork sausage. “Fresh Pork Sausage” is sausage prepared with fresh pork or frozen pork, or both, not including pork byproducts and it may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of product…

§ 1.403. Fresh beef sausage. “Fresh beef sausage” is sausage prepared with fresh beef or frozen beef or both, not including beef byproducts, and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products).…

§ 1.404. Breakfast sausage. “Breakfast Sausage” is sausage prepared with fresh or frozen meat, or meat and meat byproducts and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It shall not be m…

§ 1.405. Whole hog sausage. “Whole Hog Sausage” is sausage prepared with fresh or frozen meat from swine in such proportions as are normal to a single animal and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparat…

§ 1.406. Smoked pork sausage. “Smoked Pork Sausage” is pork sausage that is smoked with hardwood or other approved nonresinous materials and may be seasoned with condimental substances as permitted in Subchapter I (relating to entry, reinspection and preparation of products). It …

§ 1.407. Frankfurter, wiener, vienna, bologna and similar products. (a) “Frankfurter,” “Wiener,” “Vienna,” “Bologna,” “Garlic Bologna,” “Knockwurst,” and similar sausages are comminuted semisolid meat food products which are prepared from one or more kinds of meat, or meat and me…

§ 1.408. Cheesefurters and similar products. (a) “Cheesefurters” and similar products are products in casings which resemble frankfurters except that they contain sufficient cheese to give definite characteristics to the finished article. They may contain cereal, vegetable starch…

§ 1.409. Liver sausage and similar products. “Liver Sausage” and “Braunschweiger” are sausages made from fresh or frozen pork and livers of livestock and may contain cured pork, beef and veal, and pork fat. Liver sausage may also contain beef and pork byproducts and pork skins. T…

INSPECTION FACILITIES § 1.41. Facilities for program employes. (a) Office space, including necessary furnishings, light, heat and janitor service, shall be provided by official establishments, rent free, for the exclusive use for official purposes of the inspector and other progr…

§ 1.42. Other facilities to be provided by the establishment. When required by the veterinary supervisor, the following facilities and conditions, and such others as may be found to be essential to efficient conduct of inspection and maintenance of sanitary conditions, shall be p…

LUNCHEON MEAT, LOAVES, JELLIED PRODUCTS § 1.421. Luncheon meat. “Luncheon Meat” is a cured, cooked meat food product made from comminuted meat. To facilitate chopping or mixing or to dissolve the usual curing ingredients, water or ice may be used in the preparation of luncheon me…

§ 1.422. Meat loaf. “Meat Loaf” is a cooked meat food product in loaf form made from comminuted meat. To facilitate chopping or mixing, water or ice may be used in an amount not to exceed 3% of the total ingredients used.

§ 1.43. Requirements for inspectors. The Department shall furnish the inspectors’ work clothing and implements such as flashlights and knives for conducting inspections. Cross References This section cited in 7 Pa. Code § 1.2 (relating to application of inspection requirements).…

COOKED MEAT SPECIALTIES, PUDDINGS, NONSPECIFIC LOAVES § 1.431. Scrapple. “Scrapple” shall contain not less than 40% meat or meat byproducts computed on the basis of the fresh weight, exclusive of bone. The meal or flour used may be derived from grain or soybeans.

§ 1.44. Hours of operation of official establishments. (a) The operator of each official establishment shall inform the officer in charge or his assistant when work in each department has been concluded for the day, and of the day and hour when work will be resumed therein. (b) W…

CANNED, FROZEN, DEHYDRATED MEAT FOOD PRODUCTS § 1.441. Chili con carne. “Chili Con Carne” shall contain not less than 40% meat computed on the weight of the fresh meat. Head meat, cheek meat and heart meat, exclusive of the heart cap, may be used to the extent of 25% of the meat …

§ 1.442. Chile con carne with beans. “Chile Con Carne with Beans” shall contain not less than 25% meat computed on the weight of the fresh meat. Head meat, cheek meat or heart meat, exclusive of the heart cap, may be used to the extent of 25% of the meat ingredient, and its prese…

§ 1.443. Hash. “Hash” shall contain not less than 35% meat computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calculation shall not exceed 70% of the weight of the uncooked fresh meat.

§ 1.444. Corned beef hash. (a) “Corned Beef Hash” is the semisolid food product in the form of a compact mass which is prepared with beef, potatoes, curing agents, seasonings, and any of the optional ingredients listed in subsection (b) in accordance with the following provisions…

§ 1.445. Meat stews. Meat stews such as “Beef Stew” or “Lamb Stew” shall contain not less than 25% meat of the species named on the label, computed on the weight of the fresh meat.

§ 1.446. Tamales. “Tamales” shall be prepared with at least 25% meat computed on the weight of the uncooked fresh meat in relation to all ingredients of the tamales. When tamales are packed in sauce or gravy, the name of the product shall include a prominent reference to the sauc…

§ 1.447. Spaghetti with meat balls and the like. “Spaghetti with Meat Balls and Sauce” and “Spaghetti with Meat and Sauce,” and similar products shall contain not less than 12% meat computed on the weight of the fresh meat. The presence of the sauce or gravy constituent shall be …

§ 1.448. Spaghetti sauce with meat. “Spaghetti Sauce with Meat” shall contain not less than 6.0% meat computed on the weight of the fresh meat.

§ 1.449. Tripe with milk. “Tripe with Milk” shall be prepared so that the finished canned article, exclusive of the cooked-out juices and milk, contains at least 65% tripe. The product shall be prepared with not less than 10% milk.

§ 1.45. Designation of days and hours of operation. When one inspector is detailed to conduct the work at two or more official establishments where few livestock are slaughtered or where but a small quantity of any product is prepared, the Department may designate the hours of th…

§ 1.450. Beans with frankfurters, sauerkraut and similar products. “Beans with Frankfurters in Sauce,” “Sauerkraut with Wieners and Juice,” and similar products shall contain not less than 20% frankfurters or wieners computed on the weight of the smoked and cooked sausage prior t…

§ 1.451. Beans with ham or bacon and the like. “Lima Beans with Ham in Sauce,” “Beans with Ham in Sauce,” “Beans with Bacon in Sauce,” and similar products shall contain not less than 12% ham or bacon computed on the weight of the smoked ham or bacon prior to its inclusion with t…

§ 1.452. Chow mein or chop suey vegetables with meat. “Chow Mein Vegetables with Meat” and “Chop Suey Vegetables with Meat” shall contain not less than 12% meat computed on the weight of the uncooked fresh meat prior to its inclusion with the other ingredients.

§ 1.453. Pork or beef with barbecue sauce. “Pork with Barbecue Sauce” and “Beef with Barbecue Sauce” shall contain not less than 50% meat of the species specified on the label, computed on the weight of the cooked and trimmed meat. The weight of the cooked meat used in this calcu…

§ 1.454. Beef with gravy. “Beef with Gravy” and “Gravy with Beef” shall not be made with beef which in the aggregate for each lot contains more than 30% trimmable fat, that is fat which can be removed by thorough, practicable trimming and sorting.

§ 1.46. Overtime work of inspectors. The operator of an official establishment desiring to work under conditions which will require the services of a program employe on any Saturday, Sunday, or holiday, or for more than eight hours on any other day, shall, sufficiently in advance…

MEAT FOOD ENTREES, PIES AND TURNOVERS § 1.461. Meat pies. Meat pies such as “Beef Pie,” “Veal Pie,” and “Pork Pie” shall contain meat of the species specified on the label, in an amount not less than 25% of all ingredients including crust and shall be computed on the basis of the…

MEAT SNACKS, PIZZA AND SPECIALTY ITEMS § 1.471. Pizza. (a) “Pizza with Meat” is a bread base meat food product with tomato sauce, cheese and meat topping. It shall contain cooked meat made from not less than 15% raw meat. (b) “Pizza with Sausage” is a bread base meat food product…

FATS, OILS, SHORTENINGS § 1.481. Mixed fat shortening. Shortening prepared with a mixture of meat fats and vegetable oils may be identified either as “Shortening Prepared with Meat Fats and Vegetable Oils” or “Shortening Prepared with Vegetables Oils and Meat Fats” depending on t…

§ 1.482. Lard and leaf lard. (a) “Lard” is the fat rendered from fresh, clean, sound fatty tissue from hogs with or without lard stearin or hydrogenated lard. The fatty tissues shall not include bones, detached skin, head skin, ears, tails, organs, windpipes, large blood vessels,…

§ 1.483. Rendered animal fat or mixture thereof. (a) “Rendered Animal Fat” or any mixture of fats containing edible rendered animal fat shall contain no added water, except that “Puff Pastry Shortening” may contain not more than 10% water. (b) “Rendered Pork Fat” is fat, other th…

SOUPS, BROTHS AND SIMILAR PRODUCTS § 1.491. Meat extract. Meat extract, such as “Beef Extract,” shall not contain more than 25% moisture.

§ 1.492. Fluid extract of meat. Fluid extract of meat, such as “Fluid Extract of Beef,” shall not contain more than 50% moisture.