Pennsylvania Administrative Code

§ 1.336. Cleaning hermetically sealed containers. (a) Containers which are intended to be hermetically sealed shall be cleaned thoroughly immediately before filling, and precautions shall be taken to avoid soiling the inner surfaces subsequently. However, cans in which lard is to…

§ 1.337. Closure of containers; handling. (a) Nothing less than perfect closure is acceptable for hermetically sealed containers. Heat processing shall follow promptly after closing. (b) Careful inspection shall be made of the containers by competent establishment employes immedi…

§ 1.338. Marking canned products; handling. (a) All canned products shall be plainly and permanently marked on the containers by code or otherwise with the identity of the contents and date of canning. The code used and its meaning shall be on record in the office of the veterina…

§ 1.339. Incubation of canned product. (a) Facilities shall be provided by the operator of the official establishment for incubation of representative samples of fully processed canned product. (b) Incubation test shall be made to the extent required by the officer in charge. The…

§ 1.34. Assignment and conduct of employes. (a) Assignment. Except as specifically authorized by the Department no program employe shall be detailed for duty at an establishment where any member of his family is employed by the operator of the establishment or any tenant or subsi…

§ 1.340. Animal food and similar articles. (a) Edible product department. When dog food, or similar uninspected article is manufactured in an edible product department, there shall be sufficient space allotted and adequate equipment provided so that the manufacture of the uninspe…

§ 1.341. Mixtures not amenable to the act. Mixtures containing product but not classed as a meat food product under the act shall not bear the inspection legend or any abbreviation or representation thereof. When such mixtures are manufactured in any part of an official establish…

§ 1.342. Handling of products adulterated by flood water. (a) Any product at any official establishment which has been adulterated by contamination with flood water, harbor water or other polluted water, shall be condemned, except product in sound, hermetically sealed containers.…

§ 1.343. Unacceptable chemicals, preservatives and other substances. When any chemical, preservative, cereal, spice, or other substance is intended for use in an official establishment it shall be examined by a program employe and if found to be unfit or otherwise unacceptable fo…

§ 1.344. Pesticide chemicals and other residues in products. (a) Residues of pesticide chemicals, food additives and color additives or other substances in or on ingredients (other than meat, meat byproducts and meat food products) used in the formulation of products shall not ex…

§ 1.35. Appeals from employe decisions. Any appeal from a decision of any program employe shall be made to his immediate supervisor having jurisdiction over the subject matter of the appeal, except as otherwise provided in the applicable rules of practice. Cross References This s…

GENERAL PROVISIONS § 1.361. Labeling and preparation. (a) Labels for products for which standards of identity or composition are prescribed in this subchapter shall show the appropriate product name, an ingredient statement, and other label information required by this subchapter…

RAW MEAT PRODUCTS § 1.371. Chopped or ground beef. “Chopped Beef” or “Ground Beef” shall consist of chopped fresh or frozen beef with or without seasoning and without the addition of beef fat as such. It shall not contain more than 30% fat and shall not contain added water, binde…

§ 1.372. Hamburger. “Hamburger” shall consist of chopped fresh or frozen beef, with or without the addition of beef fat as such or seasoning. It shall not contain more than 30% fat and shall not contain added water, binders or extenders. Beef cheek meat (trimmed beef cheeks) may …

§ 1.373. Beef patties. “Beef Patties” shall consist of chopped fresh or frozen beef, with or without the addition of beef fat as such or seasonings. Binders or extenders or partially defatted beef fatty tissue may be used without added water or with added water only in amounts su…

§ 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.