Destruction of trichinae

(1) Where trichinae are to be destroyed by refrigerating after preparatory chilling to a temperature of 40°F or less all pork muscle tissue or any product containing such tissue shall be subjected continuously for such period and to a temperature not higher than specified in the appropriate provision in subregulation (2). 98 Food and Drugs (2) Temperature Group 1 Group 2 Degrees Fahrenheit Days Days 5 20 30 -10 10 20 -20 6 12 (3) Products in group 1 shall be products in separate pieces not exceeding 6 inches in thickness or arranged on separate racks with layers not exceeding 6 inches in depth or stored in crates or boxes not exceeding 6 inches in depth or stored in solidly frozen blocks not exceeding 6 inches in thickness. Products in group 2 shall be products in pieces, layers, or within containers including barrels, kegs and cartons having a thickness not exceeding 27 inches. (4) Products of both groups whilst undergoing refrigeration shall be so spaced as will ensure a free circulation of air between the pieces, layers or containers in order that the temperature of the meat throughout will be promptly reduced to or below the appropriate temperature set out in subregulation (2). (5) During refrigeration products shall be kept separate from all other products and in freezing rooms provided with accurate thermometers placed at the highest level at which any product in such room is stored and away from refrigerating coils. (6) After refrigeration all pork shall be kept under supervision of an inspector until it is prepared in final form.