Supervision of products, methods

(1) All processes used in curing, pickling, rendering, canning, or otherwise preparing any product in a slaughterhouse shall be supervised by inspectors. (2) No fixtures or appliances, such as tables, trucks, trays, tanks, vats, machines, implements, cans and containers of any kind, shall be used unless they are of such materials and construction as will not contaminate or otherwise adulterate the product and are clean and sanitary. All steps in the preparation of edible products shall be conducted carefully and with strict cleanliness in rooms or places separate from those used for inedible products. (3) It shall be the responsibility of the occupier of a slaughterhouse to comply with these Regulations and in order to carry out his obligations he shall institute appropriate control programmes with the approval of inspectors to assure that the maintenance of the premises and the preparation, marking, labelling, packaging and other handling of its products are strictly in accordance with the sanitary and other requirements of the Regulations. (4) Care shall be taken to insure that products are not adulterated when placed in refrigeration. If there is any doubt as to the soundness of any frozen products, the inspector shall 94 Food and Drugs require the defrosting and re-inspection of a sufficient quantity thereof to determine its actual condition. (5) A frozen product may be defrosted in water or pickle in a manner acceptable to an inspector. Before such defrosting a careful examination shall be made to determine its condition. If necessary this shall include defrosting of other representative samples by means other than in water or in pickle. (6) Products such as pork tenderloins, brains, sweetbreads, stew, or chop suey, shall not be packed in hermetically sealed metal or glass containers, unless subsequently heat processed or otherwise treated to preserve the product in a manner approved by an inspector in specific cases. (7) Care shall be taken to remove bones and parts of bones from any product which is intended for chopping. (8) Heads for use in the preparation of meat food products shall be split and the bodies of the teeth, the turbinated and ethmoid bones, ear tubes and horn butts removed, and the heads then thoroughly cleaned. (9) Kidneys for use in the preparation of meat food products shall first be freely sectioned and then thoroughly soaked and washed. All detached kidneys, including beef kidneys with detached kidney fat, shall be inspected before being used in or transported from a slaughterhouse. (10) Cattle paunches and hog stomachs for use in the preparation of meat food products shall be thoroughly cleaned on all surfaces and parts immediately after being emptied of their contents, which shall follow promptly after their removal from the carcasses. (11) Clotted blood shall be removed from pig hearts before they are sent from the slaughterhouse or used in the preparation of meat food products. Food and Drugs 95 (12) Beef rounds, beef bungs, beef middles, beef bladders, calf rounds, pig bungs, pig middles, and pig stomachs which are to be used as containers of any meat food products shall be presented for inspection, turned with the fat surface exposed. (13) Portions of casings which show infection with Olesophagostomum or other nodule-producing parasite, and weasands infected with the larvae of Hypoderma lineatum, shall be rejected, except that when the infestation is slight and the nodules and larvae are removed, the casing or weasand may be passed. (14) 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 product being adulterated. Slaughterhouses shall furnish inspectors with accurate information on all procedures involved in product preparation including product composition and any change in such procedures essential for inspection control of the product. (15) Only casings from cattle, sheep, swine or goats may be used as containers of products. (16) Casings for products shall be carefully inspected by an inspector and only those casings which have been carefully washed and thoroughly flushed with clean water immediately before stuffing and are suitable for containers, are clean, and have been passed on inspection, shall be used, except that preflushed animal casings packed in salt or salt and glycerine solution or other approved medium may be used without additional flushing provided they are found to be clean and otherwise acceptable and are thoroughly rinsed before use. (17) Pig and sheep casings intended for use as containers of products may be treated by soaking in or applying thereto sound, fresh pineapple juice or papain or bromelin or pancreatic extract to permit the enzymes contained in these substances to act on the casings to make them less resistant. The casings shall be handled in a clean and sanitary manner throughout and the 96 Food and Drugs treatment shall be followed by washing and flushing the casings with water sufficiently to effectively remove the substance used and terminate the enzymatic action. (18) Detached spinal cords (due to the invariable presence of bone splinters) shall not be used in the preparation of edible products other than for rendering when they constitute a suitable raw material. (19) Testicles handled as an edible product may be sent from a slaughterhouse as such, but they shall not be used as an ingredient of a meat food product. (20) Tonsils shall be removed and shall not be used as an ingredient of a meat food product. (21) Pig blood shall not be used as an ingredient of meat food products. No blood which comes into contact with the surface of the body of an animal or is otherwise contaminated shall be collected for food purposes. Only blood from animals, whose carcasses have been inspected and passed, may be used for meat food products. The defibrination of blood intended for food purposes shall not be performed with the hands. (22) Intestines shall not be used as ingredients of meat food (23) All isolated soy protein used in products prepared in any slaughterhouse shall contain not more and not less than 0.1 percent titanium incorporated as food grade titanium dioxide and the presence of such substance must be shown on the label of the container of the isolated soy protein at all times that the article is within a slaughterhouse.