[Code of Federal Regulations]
[Title 9, Volume 2]
[Revised as of January 1, 2008]
From the U.S. Government Printing Office via GPO Access
[CITE: 9CFR318.5]

[Page 244-245]
 
                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS
 
     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 
                               AGRICULTURE
 
                            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

[[Page 245]]

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 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]