[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2006]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR318.5]



[Page 243-244]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 318_ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION 

OF PRODUCTS--Table of Contents

 

                            Subpart A_General

 

Sec. 318.5  Requirements concerning procedures.



    (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 will require the defrosting and 

reinspection of a sufficient quantity thereof to determine its actual 

condition.

    (2) Frozen product may be defrosted in water or pickle in a manner 

and with the use of facilities which are acceptable to the inspector. 

Before such product is defrosted, a careful examination shall be made to 

determine its condition. If necessary, this examination shall include 

defrosting of representative samples by means other than in water or 

pickle.

    (b) Product, 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 the Administrator in 

specific cases.

    (c) Care shall be taken to remove bones and parts of bones from 

product which is intended for chopping.

    (d) 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.

    (e) 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 shipped from the official 

establishment.

    (f) Cattle paunches and hog stomachs for use in the preparation of 

meat food products shall be thoroughly cleaned



[[Page 244]]



on all surfaces and parts immediately after being emptied of their 

contents, which shall follow promptly their removal from the carcasses.

    (g) Clotted blood shall be removed from hog hearts before they are 

shipped from the official establishment or used in the preparation of 

meat food products.

    (h) Beef rounds, beef bungs, beef middles, beef bladders, calf 

rounds, hog bungs, hog middles, and hog stomachs which are to be used as 

containers of any meat food product shall be presented for inspection, 

turned with the fat surface exposed.

    (i) Portions of casings which show infection with Oesophagostomum 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.



[35 FR 15586, Oct. 3, 1970; 36 FR 11903, June 23, 1971]