Pennsylvania Administrative Code

§ 1.261. Antioxidant. When an antioxidant is added to product there shall appear on the label in prominent letters and contiguous to the name of the product, a statement identifying the officially approved specific antioxidant by its common name or abbreviation thereof and the pu…

§ 1.262. Preservatives. Containers of other product packed in, bearing, or containing any chemical preservative shall bear a label stating that fact.

§ 1.263. Packaged products requiring special handling. (a) Packaged products which require special handling to maintain their wholesome condition shall have prominently displayed on the principal display panel of the label the statement ‘‘KEEP REFRIGERATED,’’ ‘‘KEEP FROZEN,’’ ‘‘P…

§ 1.264. Abbreviations of marks of inspection. The Department may approve and authorize the use of abbreviations of marks of inspeciton. Such abbreviations shall have the same force and effect as the respective marks for which they are authorized abbreviations.

§ 1.265. Marking devices bearing inspection legend. Except for the purpose of submitting a sample or samples of the same to the Department for approval, no person shall procure, make or prepare, or cause to be procured, made or prepared, labels, brands or other marking devices be…

§ 1.266. Approval of labels. (a) Except as provided in subsection (d) no label shall be used on any product until it has been approved in its final form by the Department. For the convenience of the establishment, sketches or proofs of new labels may be submitted in triplicate th…

§ 1.267. Approval of label modifications by veterinary supervisor. The veterinary supervisor may approve modification of approved labels or markings under the following circumstances if the labeling or marking as modified is so used as not to be false or misleading: (1) When all …

§ 1.268. Use of labels; existing stocks. Labels shall be used only on products for which they are approved in accordance with § 1.265 (relating to marking devices bearing inspection legend) except that existing stocks of labels approved prior to January 1, 1971, and the quantity …

§ 1.269. Labels in foreign languages. Labels to be affixed to packages of product may be printed in a foreign language and may show the statement of the quantity of contents in accordance with the foreign usage. Other deviations from the form of labeling required by this subchapt…

§ 1.27. Reports of violations. Program employes shall report in a manner prescribed by the Department all violations of the provisions of the act or of this chapter of which they have information. Cross References This section cited in 7 Pa. Code § 1.2 (relating to application of…

§ 1.270. False or misleading labeling—general. (a) No product or any of its wrappers, packaging or other containers shall bear any false or misleading marking, label or other labeling and no statement, word, picture, design or device which conveys any false impression or gives an…

§ 1.271. Specific requirements and prohibitions for labels. The labels and containers of product shall comply with the following provisions as applicable: (1) Terms having geographical significance with reference to a locality other than that in which the product is prepared may …

§ 1.272. Reuse of official inspection marks. (a) No official inspection legend or other official mark which has been previously used shall be used again for the identification of any product, except as provided in subsection (b). (b) All stencils, marks, labels or other labeling …

§ 1.273. Handling of labeled products. (a) No person shall in any official establishment apply or affix, or cause to be applied or affixed, any label to any product prepared or received in such establishment or to any container thereof, or fill any container at such an establishm…

§ 1.274. Relabeling products. (a) When it is claimed by an official establishment that any of its products which bore labels bearing official marks has been transported to a location other than an official establishment, and it is desired to relabel the product because the labels…

§ 1.275. Transportation of official inspection marks. Labels, wrappers and containers bearing any official marks, with or without the establishment number, may be transported from one official establishment to any other official establishment if the shipments are made with the pr…

§ 1.276. Reporting obsolete labels. At least once a year the operator of each official establishment shall submit to the Department, in quadruplicate, a list of approved labels no longer used or a list of the documents issued by the Department approving the labels involved. The a…

§ 1.277. Labeling custom prepared products. (a) Products that are custom prepared shall be packaged immediately after preparation. In lieu of information otherwise required by this subchapter, such packaging shall be labeled with the following information conspicuously displayed …

ENTRY INTO OFFICIAL ESTABLISHMENTS § 1.291. General requirements. (a) Except as otherwise provided in this subchapter no product shall be brought into an official establishment unless it has been prepared only in an official establishment and previously inspected and passed by a …

§ 1.292. Poultry. No slaughtered poultry or poultry product shall be brought into an official establishment unless it has complied with one of the following requirements: (1) Been previously inspected and passed and identified as such in accordance with the requirements of the Fe…

§ 1.293. Ingredients in meat and food products. Every article for use as an ingredient in the preparation of meat food products, when entering any official establishment and at all times while it is in such establishment, shall bear a label showing the name of the article, the am…

§ 1.294. Labeling of certain containers. Containers of preparations which enter any official establishment for use in cooling or retort water, in hot scalding water or in denuding of tripe shall at all times while they are in such establishment bear labels showing the chemical na…

§ 1.295. Dyes and other substances. (a) Dyes, chemicals or other substances the use of which is restricted to certain products may be brought into or kept in an official establishment only if such products are prepared thereat. No prohibited dye, chemical, preservative or other s…

§ 1.296. Certain glands and organs. (a) Glands and organs, such as cotyledons, ovaries, prostate glands, tonsils, spinal cords, and detached lymphatic, pineal, pituitary, parathyroid, suprarenal, pancreatic and thyroid glands, used in preparing pharmaceutical, organotherapeutic o…

§ 1.297. Game animals and custom-slaughtered livestock. Carcasses of game animals, carcasses derived from the slaughter by any person of livestock of his own raising, and parts of such carcasses may be brought into an official establishment for preparation, packaging and storing …

§ 1.298. Information required by operator. The operator of the official establishment shall furnish such information as is necessary to determine the origin of any product or other article entering the official establishment. Such information shall include, but is not limited to,…

§ 1.299. Action for noncompliance with regulations. (a) Any product or any poultry or poultry product or other article that is brought into an official establishment contrary to any provision of this subchapter may be required by the Department to be removed immediately from such…

§ 1.3. Scope. All livestock and all products entering any official establishment and all products prepared, in whole or in part, therein, shall be inspected, handled, stored, prepared, packaged, marked and labeled as required in this chapter.

PROGRAM EMPLOYES § 1.31. Designation of veterinary supervisor. The Chief shall designate the veterinary supervisor in each region and assign to such supervisor assistants as may be necessary. Cross References This section cited in 7 Pa. Code § 1.2 (relating to application of insp…

REINSPECTION OF PRODUCTS § 1.311. General requirement. (a) All products and all slaughtered poultry and poultry products brought into any official establishment shall be identified by the operator of the official establishment and shall be subject to reinspection at the time of r…

§ 1.312. Sampling plans for reinspection. (a) Reinspection may be accomplished through use of statistically sound sampling plans that assure a high level of confidence. The veterinary supervisor shall designate the type of plan and the program employe shall select the specific pl…

§ 1.313. Disposition after reinspection. (a) A “Pa. Retained” tag shall be placed by a program employe at the time of reinspection at any official establishment on all products which are suspected on such reinspection of being adulterated or misbranded, and such products shall be…

§ 1.314. Receiving place for articles to be reinspected. Every official establishment shall designate, with the approval of the veterinary supervisor, a dock or place at which products and other articles subject to reinspection shall be received, and such products and articles sh…

§ 1.32. Access to establishments. For the purpose of any inspection necessary to prevent the use in commerce of any adulterated product, program employes shall have access at all times, by day or night, to every part of any official establishment to which they are assigned, wheth…

PREPARATION OF PRODUCTS § 1.321. General requirements; supervision. (a) Except as otherwise provided in this chapter, all processes used in curing, pickling, rendering, canning or otherwise preparing any product in official establishments shall be supervised by program employes. …

§ 1.322. Responsibility of official establishment. It shall be the responsibility of the operator of every official establishment to comply with the act and this chapter. In order to effectively carry out this responsibility the operator of the establishment shall institute appro…

§ 1.323. Procedure requirements. (a) — (1) Care shall be taken to assure that product is not adulterated when placed in freezers. If there is doubt as to the soundness of any frozen product, the inspector shall require the defrosting and reinspection of a sufficient quantity ther…

§ 1.324. Ingredient requirements—general. (a) All ingredients and other articles used in the preparation of any product shall be clean, sound, healthful, wholesome and otherwise such as will not result in the product being adulterated. (b) Official establishments shall furnish in…

§ 1.325. Casings. (a) The only animal casings that may be used as containers of product are those from cattle, sheep, swine or goats. (b) Casings for products shall be carefully inspected by program employes. Only those casings which have been carefully washed and thoroughly flus…

§ 1.326. Ingredient requirements—miscellaneous. (a) On account of the invariable presence of bone splinters, detached spinal cords shall not be used in the preparation of edible product other than for rendering where they constitute a suitable raw material. (b) If handled as an e…

§ 1.327. Approval of substances for use. (a) No chemical substance may be used in the preparation of any product unless it is approved for such use in this chapter or by the Department in specific cases. (b) No product shall bear or contain any substance which would render it adu…

§ 1.328. Approved substances. (a) Under appropriate declaration as required in Subchapter H (relating to marking and labeling) the following substances may be added to products: (1) Common salt, approved sugars (sucrose, cane or beet sugar), maple sugar, dextrose, invert sugar, h…

§ 1.329. Use of substance which misleads. (a) No substance may be used in or on any product if it conceals damage or inferiority or makes the product appear to be better or of greater value than it is. (b) Paprika or oleoresin paprika may not be used in or on fresh meat (such as …

§ 1.33. Identification card of inspectors. Each inspector shall be furnished with a numbered official card of identification which he shall not allow to leave his possession. This card shall be sufficient identification to entitle him to admittance at all regular entrances and to…

§ 1.330. Samples of products and ingredients. Samples of products, water, dyes, chemicals, preservatives, spices or other articles in any official establishment shall be taken without cost to the program, for examination, as often as may be deemed necessary for the efficient cond…

§ 1.331. Treatment of pork and products containing pork. (a) All forms of fresh pork, including fresh unsmoked sausage containing pork muscle tissue, and pork such as bacon and jowls, other than those covered by subsection (b), are classed as products that are customarily well co…

§ 1.332. Treatment by heating. (a) All parts of the pork muscle tissue shall be heated to a temperature not lower than 137°F and the method used shall be one known to insure such a result. Because of differences in methods of heating and in weights of products undergoing treatmen…