(B. A. L Order 211 — Re vi mx£) Issued December a, 191? Regulations Governing the Meat Inspection of the United States Department of Agriculture Effective November 1, 1922 And Amendments 1 to 15 Inclusive A. L Order 211— Revised) Issued December 2, 1922 UNITED STATES DEPARTMENT OF AGRICULTURE Regulations Governing the Meat Inspection of the United States Department of Agriculture EFFECTIVE NOVEMBER 1, 1922 Issued under authority conferred on the Secretary of Agriculture by the Act of Congress approved June 30, 1906 (34. Stat., 674-679), the Act of Congress approved March 4, 1907 (34 Stat., 1260-1265), the Act of Congress approved October 3, 1913 (38 Stat., 114, 152, 159), and the Act of Congress approved July 24, 1919 (41 Stat., 234 to 241) UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON : 1936 U. S. Department of Agriculture, Office of the Secretary, Washington, D. C, September i, 1922. Under the authority conferred upon the Secretary of Agriculture by the act of Congress approved June 30, 1906, entitled "An act making appropriations for the Department of Agriculture for the fiscal year ending June thirtieth, nineteen hundred and seven" (34 United States Statutes at Large, pages 674 to 679), by the act of Congress approved March 4, 1907, entitled "An act making ap- propriations for the Department of Agriculture for the fiscal year ending June thirtieth, nineteen hundred and eight" (34 United States Statutes at Large, pages 1260 to 1265), by the act of Con- gress approved October 3, 1913, entitled "An act to reduce tarilf duties and to provide revenue for the Government, and for other purposes" (38 United States Statutes at Large, pages 114, 152, 159), and by the act of Congress approved July 24, 1919, entitled " An act making appropriations for the Department of Agriculture for the fiscal year ending June thirtieth, nineteen hundred twenty" (41 United States Statutes at Large, pages 234 to 241), the follow- ing regulations are hereby made, which for purposes of identifica- tion are designated as B. A. I. Order 211 (Revised), and shall become and be effective on and after November 1, 1922, and there- upon shall supersede B. A. I. Order 211, dated July 15, 1914, and all amendments thereto. Henry C. Wallace, Secretary. CONTENTS. i Regulation 1. Definitions 1 2. Scope of inspection 3 3. Organization of force 4 4. Application for inspection or exemption ; retail butchers, retail dealers, and farmers; declarations for inedible- products establishments 5 5. Official numbers and Inauguration and withdrawal of in- spection 6 6. Assignment of bureau employees 7 7. Facilities for inspection 7 8. Sanitation 10 9. Ante-mortem Inspection 13 10. Post-mortem inspection 16 11. Disposal of diseased carcasses and parts L8 12. Carcasses of animals slaughtered without ante-mortem in- spection 20 13. Tank rooms and tanks 26 14. Tanking and denaturing condemned carcasses and prod- ucts 27 15. Rendering carcasses and parts into lard and tallow, and other sterilization 28 16. Marking, branding, and identifying meat and products 28 17. Labeling ^ 83 18. Reinspection and preparation of meat and products 40 19. Market inspection 45 20. Reports 46 21. Appeals 40 22. Cooperation with local authorities 46 23. Bribery, counterfeiting, etc 47 24. Export stamps and certificates 47 25. Transportation 50 26. Food and drugs act 58 27. Imported meat and products 58 28. The inspection oi' cattle at unofficial places 66 29. The inspection and handling of horse meat and meat food products thereof, and the animals from which they are derived 67 Laws under which the foregoing regulations are made : The meat-inspection act 68 The Imported-meat act 68 The horse-meat act 72 Index 72 in [Public Law 602 — 77th Congress] [Chapter 403 — 2d Session] [H. J. Res. 315] JOINT RESOLUTION To authorize the Secretary of Agriculture to provide Federal meat inspection during the present war emergency in respect of meat-packing establishments engaged in intrastate commerce only, in order to facilitate the purchase of meat and meat food products by Federal agencies, and for other purpo Resolved by the Senate and House of Representatives of the United States of A?nerica in Congress assembled, That upon application for Federal inspection by any slaughtering, meat-canning, salting, packing, rendering, or similar establishment which is not subject to the provisions of law, as amended, known as the Meat Inspection Act, which follow the subheading "For Meat Inspection" under the heading "Bureau of Animal Industry" in the Act entitled "An Act making appropriations for the Department of Agriculture for the fiscal year ending June thirtieth, nineteen hundred and eight", approved March 4, 1907, the Secretary of Agriculture is authorized to cause to be made the same or similar examinations and inspections and cause such other action to be taken in respect of the soundness, healthfulness, wholesomeness, and fitness for human food of meat and meat food products as would be made or taken if meat and meat food products from such establishment were to be used, transported, or sold in interstate or foreign commerce. Sec. 2. (a) The Secretary of Agriculture is authorized and directed, insofar as may be practicable, to carry out the provisions of this Act through the existing officers, employees, and facilities through which he carries out the provisions of the Meat Inspection Act, as amended. (b) The Secretary of Agriculture is authorized to prescribe such regulations as may be necessary in order to carry out the provisions of this Act. (c) The Secretary of Agriculture is authorized to employ persons without regard to the Civil Service Act, as amended, and subsection 6 of section 6 of the Classification Act of 1923, as amended, provided that any persons so employed shall be regarded as holding war-service appointments, under Executive Order 9063. Sec. 3. There is hereby authorized to be appropriated for the fiscal year ending June 30, 1943, and each fiscal year thereafter, such amounts as may be necessary to carry out the provisions of this Act. Sec. 4. This Act shall cease to be in effect six months after the termination of the present war. Approved, June 10, 1942. Digitized by the Internet Archive in 2012 with funding from University of Florida, George A. Smathers .Libraries with support from LYRASIS and the Sloan Foundation http://archive.org/details/meat36unit REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE. REGULATION 1. DEFINITIONS. Section 1. For the purposes of these regulations the following words, phrases, names, and terms shall be construed, respectively, to mean — Paragraph 1. The meat-inspection act, or act of June 30, 1906, or act of Congress of June 30, 1906: "An act making appropriations for the Department of Agriculture for the fiscal year ending June thirtieth, nineteen hundred and seven," approved June 30, 1906 (34 United States Statutes at Large, pages 074 to 079), as reenacted by "An act making appropriations for the Department of Agriculture for the fiscal year ending June thirtieth, nineteen hundred and eight," approved March 4, 1907 (34 United States Statutes at Large, pages 1260 to 1265). Paragraph 2. The imported-meat act: The "free list" clause and paragraph 545 of an act entitled "An act to reduce tariff duties and to provide revenue for the Government, and for other purposes," approved October 3, 1913 (38 United States Statutes at Large, pages 114, 152,159). Paragraph 3. The food and drugs act: "An act for preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, and for regulating traffic therein, and for other purposes," approved June 30, 1906 (34 United States Statutes at Large, pages 768 to 772), as amended by "An act to amend section eight of the food and drugs act approved June thirtieth, nineteen hundred and six," ap- proved August 23, 1912 (37 United States Statutes at Large, pages 416 and 417), by "An act to amend section eight of an act entitled 'An act for preventing the manufacture, sale, or transportation of adulterated or misbranded or poisonous or deleterious foods, drugs, medicines, and liquors, and for regulating traffic therein, and for other purposes,' approved June thirtieth, nineteen hundred and six," approved March 3, 1913 (37 United States Statutes at Large, page 732), and bv the act of Congress approved July 24, 1919, entitled "An act making appropriations for the Department of Agriculture for the fiscal year ending June 30, 1920" (41 United States Statutes at Large, page 271). Paragraph 1^. The department: The United States Department of Agriculture. Paragraph 5. Bureau: The Bureau of Animal Industry of the United States Department of Agriculture. Paragraph 6. Inspector: An inspector of the Bureau of Animal Industry. Paragraph 7. Bureau employees: Inspectors and all other indi- viduals employed in the Bureau of Animal Industry who are author- l 2 KEG. 1. DEFINITIONS. ized by the chief of bureau to do any work or perform any duty in connection with meat inspection. Paragraph 8. Official establishment: Any slaughtering, meat can- ning, curing, smoking, salting, packing, rendering, or other similar establishment at which inspection is maintained under these regu- lations. Paragraph 9. Official station: One or more official establishments included under a single supervision. Paragraph 10. " Inspected and passed," or " IT. S. inspected and passed," or " U. S. inspected and passed under the act of Congress of June 30, 1906," or " U. S. inspected and passed by Department of Agriculture," or any authorized abbreviations thereof: That the carcasses, parts of carcasses, meat, meat products, or meat food products so marked have been inspected and passed under these regulations, and that at the time they were inspected, passed, and so marked they were found to be sound, healthful, wholesome, and fit for human food. Paragraph 11. " U. S. passed for sterilization": That the carcasses and parts of carcasses so marked have been inspected and passed on condition that they be rendered into lard or tallow as prescribed by Regulation 15 or otherwise sterilized by methods approved by the chief of bureau. Paragraph 12. "TJ. S. inspected and condemned," or any authorized abbreviation thereof : That the carcasses, parts of carcasses, meat, meat products, or meat food products so marked are unsound, unhealthful, unwholesome, or otherwise unfit for human food. Paragraph 13. " U. S. retained " : That the article so marked is held for further examination by an inspector to determine its disposal. Paragraph 14- 'TJ- S. suspect," or any authorized abbreviation thereof: That the animal so marked is suspected of being affected with a dis- ease or condition which may require its condemnation, in whole or in part, when slaughtered, and is subject to further examination by an inspector to determine its disposal. Paragraph IS. "TJ. S. condemned": That the animal so marked has been inspected and found to be immature, or in a dying condition, or to have died otherwise than by slaughter, or to be affected with any other condition or with any disease that will require condemna- tion of its carcass. Paragraph 16. "TJ. S. refused entry" :- That the article so marked, offered for importation, contains a preservative not permitted by these regulations, but contains no substance in conflict with the laws of the foreign country from which exported, and has not been found to be otherwise unsound, unhealthful, unwholesome, or unfit for human food. Paragraph 17. Inspection legend: A mark, or a statement, author- ized by these regulations, on an article or on the container of an article, indicating that the article has been inspected and passed for food by an inspector. Paragraph 18. Carcass: All parts, including viscera, of a slaugh- tered animal that are capable of being used for human food. Paragraph 19. Primal parts: The usual sections, cuts, or parts of the dressed carcass commonly known in the trade, such as sides, quarters, shoulders, hams, backs, bellies, beef tongues, and beef livers, before they have been cut, shredded, or otherwise subdivided pre- liminary to use in the manufacture of meat food products. REGS, l, 2. definitions; scope of inspection. 8 Paragraph 20. Meat product: Any edible part of the carcass of any cattle, sheep, swine, or goat, which is not manufactured, cured, smoked, processed, or otherwise treated : Provided, That for labeling purposes the terms " meat," " meat products," or " meat by-products, shall be construed as these terms are described in paragraph 5 of section 9 of Regulation 17. Paragraph 21. Meat food product: Any article of food or any article which enters into the composition of food for human consumption, which is derived or prepared, in whole or in part, from any portion of the carcass of anv cattle, sheep, swine, or goat, if such portion is all or a considerable and definite portion of the article, except such articles as organotherapeutic substances, meat juice, meat ex- tract, and the like, which are only for medicinal purposes and are advertised only to the medical profession. Paragraph 22. Meat and products: Carcasses, parts of carcasses, meat, products ? food products, meat products, and meat food prod- ucts of, or derived from, cattle, sheep, swine, and goats, which are capable of being used as food by man. Paragraph 23. Meat or product: Any part or all of meat and products. Paragraph 24. Immediate container, or true container: The unit can, pot, tin, canvas, or other receptacle or covering in which any meat or product is customarily delivered to consumers. Paragraph 25. Shipping container, or outside container: The box, bag, barrel, crate, or other receptacle or covering inclosing any meat or product packed in two or more immediate or true con- tainers. Paragraph 26. Person: Natural persons, individuals, firms, partner- ships, corporations, companies, societies, and associations, and every agent, officer, or employee of any thereof. This term shall import both the plural and the singular as the case may be. Paragraph 27. Subsidiary: Any individual, firm, partnership, cor- poration, company, or association, in whose name any business is done, controlled, or owned, in whole or in part, directly or indirectly, by another. Section 2. Labels which bear the legend " Inspected and passed under the provisions of (or according to) the act of Congress of June 30, 190G," may be authorized by the Secretary of Agriculture to be used for a limited time in lieu of labels bearing the phrase " U. S. inspected and passed by Department of Agriculture " on products containing no imported meats or meat products, provided such labels have been previously approved and conform to existing regulations in all other respects, and that it is shown to the satis- faction of the department that continuance of the use of such labels is equitable and is rendered necessary in order to utilize stocks of labels prepared prior to November 1, 1914. REGULATION 2. SCOPE OF INSPECTION. Section 1. Every establishment in which cattle, sheep, swino. or goats are slaughtered for transportation or sale as articles of interstate or foreign commerce, or in which carcasses, pails of car- casses, meat, meat products, or meat food products of, or derived from, cattle, sheep, swine, or goats are, wholly or in part, canned. 4 REGS. 2, 3. SCOPE OF INSPECTION; ORGANIZATION. cured, smoked, salted, packed, rendered, or otherwise prepared for transportation or sale as articles of interstate or foreign commerce which are capable of being used as food for man, shall have inspec- tion under these regulations, except as expressly exempted by Regu- lation 4 or as provided in Regulation 28 of these regulations. Section 2. All cattle, sheep, swine, and goats and all meat and products entering an establishment at which inspection is required by these regulations, and all meat and products prepared, in whole or in part, therein, shall be inspected, handled, prepared, and marked as required by these regulations. Section 3. Every establishment in which horses are slaughtered for transportation or sale as articles of interstate or foreign com- merce, or in which carcasses, parts of carcasses, meat, meat prod- ucts, or meat food products of, or derived from, horses are, wholly or in part, canned, cured, smoked, salted, packed, rendered, or otherwise prepared for transportation or sale as articles of inter- state or foreign commerce which are capable of being used as food for man, shall have inspection in accordance with the terms pre- scribed in Regulation 29, of these regulations. REGULATION 3. ORGANIZATION OF FORCE. Section 1. Meat inspection is conducted, under the direction of the Secretary of Agriculture, by the Bureau of Animal Industry. All permanent employees engaged in the work of meat inspection are appointed upon certification of the United States Civil Service Commission that they have passed the examination prescribed by that commission. These emoloyees are classified as shown in the following sections of this regulation. Promotions are made on the basis of efficiency, deportment, and length of service. Section 2. Inspectors in charge. These are inspectors assigned to supervise and perform official work at each official station. Such employees report directly to the chief of bureau and are chosen by reason of their fitness for responsibility as determined by their records in the service. At stations where slaughtering is conducted, only veterinary inspectors are placed in charge. Section 3. Veterinary inspectors. All applicants examined for these positions must be graduates of veterinary colleges, accredited by the United States Civil Service Commission. Veterinary inspectors make all final post-mortem examinations, enforce the sanitary re- quirements in their respective departments, and perform various other duties under the direction of the inspector in charge. Section 4. Traveling veterinary inspectors. These employees in- spect official stations and the conduct of operations and ascertain whether the regulations and instructions governing meat inspec- tion are properly observed. They also confer with and instruct bureau employees with a view to uniformity and efficiency of the service, and report thereon, with recommendations, to the chief of bureau. Section 5. Laboratory inspectors. These employees possess technical education and training in the microscopical and chemical examina- tion of meat and products, and their inspections are conducted in laboratories located at various slaughtering centers. Pathological REGS. 3, 4. ORGANIZATION; INSPECTION OR EXEMPTION. 6 laboratories are also maintained to which diseased specimens may be sent, when necessary, for diagnosis. Suction 6. Lay inspectors. These employees are laymen who assist veterinary inspectors in ante-mortem and post-mortem inspections, supervise the curing, canning, packing, and other preparation, han- dling, and marking of meat and products, examine such articles to detect unsound or unfit conditions, assist in the enforcement of sanitary requirements, and perform various other duties. REGULATIONS APPLICATIONS FOR INSPECTION OR EXEMPTION; RETAIL BUTCHERS, RETAIL DEALERS, AND FARMERS; DECLA- RATIONS FOR INEDIBLE-PRODUCTS ESTABLISHMENTS. Section 1. Paragraph 1. The proprietor or operator of each establishment of the kind specified in section 1 of Regulation 2 shall make application to the Secretary of Agriculture for inspection or for exemption from inspection. Every application under this regu- lation shall be made on a form furnished by the Bureau of Animal Industry, Washington, D. C. In cases where inspection or exemp- tion is already in effect, new applications for inspection or exemp- tion shall not be required. In cases of change of ownership or change of location, a new application shall be made. Paragraph 2. Triplicate copies of complete drawings, consisting of floor plans, elevations, and sections, properly drawn to scale, and of specifications, including plumbing and drainage, of plants shall accompany, and the prints or diagrams required by section 2 of Regulation 13 should accompany, applications for inspection. Paragraph. 3. Each application shall specify the names and ad- dresses of all the applicant's subsidiaries doing any of the business described in section 1 of Regulation 2 and the location of each establishment of such subsidiaries. Each subsidiary making an ap- plication shall specify the name and address of the person, firm, corporation, or association of which it is a subsidiary. Paragraph If. Notice in writing shall be given to each applicant granted inspection, specifying the establishment to which the same applies. Paragraph 5. Inspection or exemption may be refused, or if granted may be revoked, for any false statement in the application therefor. Section 2. Retail butchers and retail dealers in meat and meat food products, supplying their customers, upon making application, pursuant to section 1 of this regulation, may be exempted from in- spection. To each one so exempted a numbered certificate of ex- emption shall be furnished for use with transportation agencies to procure the movement of his products in interstate or foreign com- merce. No certificate shall be issued unless all the premises on which the products are prepared and handled are maintained in a sanitary condition. Failure by certificate holders to maintain sanitary conditions or to conform to such of these regulations as apply to them shall be cause for withdrawal of exemption and the cancellation of certificates. Such exempted establishments shall conform to the same regulations as govern official establishments in regard to labeling and the use of dyes, chemicals, and preservatives 6 REGS. 4, S. INSPECTION OB EXEMPTION ', OFFICTAJL NUMBER. Section 3. No holder of a certificate of exemption shall use the same for any purpose except for making shipments in supplying his own customers. Section 4. The carcasses and products of animals slaughtered by any farmer on the farm, provided they can be identified as such and are sound, healthful, wholesome, and fit for human food, and other- wise meet the requirements of these regulations, may be transported in interstate or foreign commerce under the provisions of section 8 of Kegulation 25. In order to procure the transportation of such products, a farmer need not apply for exemption from inspection. Section 5. Inspectors shall make inspections to ascertain whether any of these regulations applying to retail butchers, retail dealers, farmers, or other persons have been violated. REGULATION 5. OFFICIAL NUMBERS AND INAUGURATION AND WITHDRAWAL OF INSPECTION. Section 1. Paragraph 1. To each establishment granted inspec- tion an official number shall be assigned. Such number shall be used to identify all inspected and passed meat and products prepared in the establishment. Paragraph 2. Two or more official establishments under the same ownership or control may be granted the same official number, pro- vided a serial letter is added in each case to identify each establish- ment and the products thereof. Paragraph 3. No meat or products shall be handled or prepared in an official establishment for a subsidiary of the proprietor or operator, nor shall any article handled or prepared therein be sold or transported in interstate or foreign commerce by or in the name of a subsidiary of the proprietor or operator, unless such subsidiary is named in an application of the establishment for inspection, and is granted inspection in such establishment, under these regulations. Section 2. Paragraph 1. Each official establishment shall be sepa- rate and distinct from any unofficial establishment in which any meat or product is handled. Paragraph 2. Inspection shall not be inaugurated in any building any part of which is used as living quarters, unless the part for which inspection is requested shall be so constructed that the floors, walls, and ceilings are of solid concrete, brick, or similar material, and the floors, walls, and ceilings are without opening that directly or indirectly communicates with any part of the building used as living quarters. Section 3. Inspection shall not be begun if an establishment is not in a sanitary condition nor unless the establishment provides and agrees to maintain adequate facilities for conducting such inspection. Section 4. When an application for inspection is granted, the inspector in charge shall, at or prior to the inauguration of inspec- tion, inform the proprietor or operator of the establishment of the requirements of these regulations. If the establishment, at the time inspection is inaugurated, contains any meat or product which has not theretofore been inspected, passed, and marked in compliance with these regulations, the identity of the same shall be maintained and it shall not be transported or offered for transportation in inter- state or foreign commerce, or otherwise dealt with, as inspected and REGS. 6, 7. ASSIGNMENT Of" EMPLOYEES; FACILITIES, 7 passed under these regulations. The establishment shall adopt and enforce all necessary measures, and shall comply with all such direc- tions as the inspector in charge may prescribe, for carrying out the purposes of this section. Section 5. Inspection may be withdrawn from any official estab- lishment which violates or fails to comply with any provision of the meat-inspection act or of these regulations. Section 6. Inspectors and other bureau employees shall report to the inspector in charge all violations and failures under section 5 of this regulation of which they have knowledge, and the inspector in charge shall report the same to the chief of bureau. REGULATION 6. ASSIGNMENT OF BUREAU EMPLOYEES. Section 1. The chief of bureau shall designate an inspector in charge of the inspection at each official station, and assign to said inspector such assistants as may be necessary. Section 2. For the purpose of any examination or inspection, bureau employees shall have access at all times, by day or night, whether the establishment is operated or not, to every part of any official establishment to which they are assigned. Section 3. Each bureau employee will be furnished with a num- bered official badge, which he shall not allow to leave his possession, and which he shall wear in such manner and at such times as the chief of the bureau may prescribe. This badge shall be sufficient identification to entitled him to admittance at all regular entrances and to all parts of the establishment and premises to which he is assigned, and to any place, at any time, for the purpose of making an inspection pursuant to section 3 of Regulation 23. Section 4. No bureau employee shall be detailed for duty at an establishment where any member of his family is employed by the establishment, nor shall any inspector in charge or other employee acting in a supervisory capacity be continued on duty at an official station where any member of his family is employed by any establish- ment under his jurisdiction. Bureau employees are forbidden to solicit, for any person, employment at any official establishment, or by any officer, manager, or employee thereof. REGULATION 7. FACILITIES FOR INSPECTION. Section 1. Office room : including light, heat, and janitor service, shall be provided by official establishments, rent free, for the exclu- sive use, for official purposes, of the inspector and other bureau em- ployees assigned thereto. The room or rooms set apart for this pur- pose shall meet with the approval of the inspector in charge and shall be conveniently located, properly ventilated, and provided with lockers suitable for the protection and storage of bureau supplies and with facilities suitable for the dressing of bureau employees. Section 2. Each official establishment shall inform the inspector 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 b^ resumed therein. Whenever any meat or product is to be overhauled or otherwise handled in an official establishment during unusual hours, the establishment shall, a reasonable time in advance, notify 8 REG. 7. FACILITIES FOR INSPECTION. the inspector in charge, or his assistant, of the day and hour when such work will be commenced, and such articles shall not be so handled except after such notice has been given. No department of an official establishment shall be operated except under the super- vision of a bureau employee. Al] slaughtering of animals and prepa- ration of meat and products shall be done within reasonable hours, and with reasonable speed, the facilities of the establishment being considered. No shipment of any meat or product shall be made from an official establishment until after due notice has been given to the inspector in charge or his assistant. Section 3. When one inspector is detailed to conduct the work at two or more official establishments where few animals are slaugh- tered or where but a small quantity of any meat or product is pre- pared, the inspector in charge may designate the hours during which such establishment may be operated. Section 4. No work shall be performed at official establishments during any day on which such work is prohibited by the law of the State, or Territory, or District of Columbia in which the establish- ment is located. However, the department requires that it be judicially determined that such work is so prohibited. Section 5. When required by the chief of bureau or the inspector in charge, the following facilities and conditions, and such others as may be essential to efficient conduct of inspection, shall be pro- vided by each official establishment: (a) Satisfactory pens, equipment, and assistants for conducting ante-mortem inspection and for separating, marking, and holding apart from passed animals those marked "U. S. suspect" and those marked " U. S. condemned." (b) Sufficient natural light, and abundant artificial light at times of the day when natural light may not be adequate, at places for inspection. Such places shall be kept sufficiently free of steam and vapors for inspection to be properly made. (c) Racks, receptacles, or other suitable devices for retaining such parts as the head, tongue, tail, thymus gland, and viscera, and all parts and blood to be used in the preparation of meat food products or medical products, until after the post-mortem examina- tion is completed, in order that they may be identified in case of condemnation of the carcass; equipment, trucks, and receptacles for the handling of viscera of slaughtered animals so as to prevent con- tact with the floor; trucks, racks, marked receptacles, tables, or other necessary equipment for the separate and sanitary handling of car- casses or parts passed for sterilization. (d) Tables, benches, and other equipment on which inspection is performed, of such design, material, and construction as to enable bureau employees to conduct their inspection in a ready, efficient, and cleanly manner. (e) Sanitary ? water-tight metal trucks or receptacles for holding and Handling diseased carcasses and parts; such trucks or receptacles to be marked in a conspicuous manner with the phrase " U. S. con- demned," in letters not less than 2 inches high, and, when required by the inspector in charge, to be equipped with facilities for locking or sealing. (/) Adequate arrangements, including disinfectants, for cleansing and disinfecting hands, for sterilizing all implements used in dress- REG. 1. FACILITIES FOR INSPECTION. 9 ing diseased carcasses, and for disinfecting hides, floors, and such other articles and places as may be contaminated by diseased car- casses or otherwise. (g) In establishments in which slaughtering is done, rooms, com- partments, or specially prepared open places, to be known as final inspection places," at which the final inspection of retained car- casses shall be conducted. Final inspection places shall be suffi- cient in size and their rail arrangement and other equipment shall be adequate to prevent carcasses and parts, passed tor food or sterilization, from being contaminated by contact with condemned carcasses or parts. They shall be equipped with hot water, sta- tionary washstands, sanitary tables, and other apparatus essential to a ready, efficient, and sanitary conduct of the inspection. The floors shall be of sanitary construction and shall have proper sewer connections, and when the final inspection place is part of a larger floor it shall be separated by a curb and railing. (h) In each establishment at which any condemned article is held until a day subsequent to its condemnation, a suitably located room or compartment in which the same shall be placed. This room or compartment shall be secure, rat proof, and susceptible of being kept clean, including a sanitary disposal of the floor liquids. It shall be equipped for secure locking, and shall be held under a lock furnished by the department, the key of which shall not leave the custody of a bureau employee. The door or doors of such room or compartment shall be conspicuously marked with the phrase " U. S. condemned," in letters not less than 2 inches high. (i) Rooms, compartments, and receptacles in such number and in such locations as the needs of the inspection in the establishment may require, in which carcasses and products may be held for fur- ther inspection. These shall be equipped for secure locking and shall be held under locks furnished by the department, the keys of which shall not leave the custody of bureau employees. Every such room, compartment, or receptacle shall be conspicuously marked with the phrase " U. S. retained," in letters not less than 2 inches high. (;) Adequate facilities, including denaturing materials, for the proper disposal of condemned articles in accordance with these regulations. Tanks which, under these regulations, must be sealed shall be properly equipped for sealing as may be specified by the chief of bureau. (Jc) Docks and receiving rooms, to be designated by the estab- lishment, with the approval of the inspector in charge, for the receipt and inspection of all meat and products as provided in section 4 of Regulation 18. (I) Suitable lockers in which brands bearing the inspection legend shall be kept when not in use. All such lockers shall be equipped for locking with locks to be supplied bv the department, the keys of which snail not leave the custody of bureau employees. Section 6. Inspectors shall furnish their own implements, such as knives, steels, and triers, for conducting inspection, and shall cleanse their hands and implements as prescribed by paragraph 8 of section 7 of Regulation 8. 10 REG. 8. SANITATION. REGULATION 8. SANITATION. Section 1. Prior to the inauguration of inspection, an examina- tion of the establishment and premises shall be made by a bureau employee and the requirements for sanitation and the necessary facilities for inspection specified. Section 2. Triplicate copies of complete drawings, consisting of floor plans, elevations, and sections, properly drawn to scale, and of specifications, including plumbing and drainage, for remodeling plants of official establishments and for new structures, shall be submitted to the chief of bureau in advance of construction. Section 3. Paragraph 1. Official establishments, establishments at which market inspection is conducted, and premises on or in which any meat or product is prepared or handled by or for persons to whom certificates of exemption have been issued, shall be maintained in sanitary condition, and to this end the requirements of para- graphs 2 to 8, inclusive, of this section shall be complied with. Paragraph 2. There shall be abundant light, both natural and artificial, and sufficient ventilation for all rooms and compartments, to insure sanitary condition. Paragraph 3. There shall be an efficient drainage and plumbing system for the establishment and premises, and all drains and gut- ters shall be properly installed with approved traps and vents. Paragraph 1±. The water supply shall be ample, clean, and potable, with adequate facilities for its distribution in the plant. Every establishment shall make known, and whenever required shall afford opportunity for inspection of, the source of its water supply and the location and character of its reservoir and storage tanks. Paragraph 5. The floors, walls, ceilings, partitions, posts, doors, and other parts of all structures shall be of such materials, con- struction, and finish as will make them susceptible of being readily and thoroughly cleaned. The floors shall be kept water-tight. The rooms and compartments used for edible products shall be separate and distinct from those used for inedible products. Paragraph 6. The rooms and compartments in which any meat or product is prepared or handled snail be free from odors from dressing and toilet rooms, catch basins, hide cellars, casing rooms, inedible tank and fertilizer rooms, and stables. Paragraph 7. Every practicable precaution shall be taken to keep establishments free of flies, rats, mice, and other vermin. The use of poisons for any purpose in rooms or compartments where any unpacked meat or product is stored or handled is forbidden, except under such restrictions and precautions as the chief of bureau may prescribe. The use of bait poisons in hide cellars, inedible com- partments, outbuildings, or similar places, or in storerooms con- taining canned or tierced products is not forbidden ? but so-called rat viruses shall not be used in any part of an establishment or the premises thereof. Paragraph 8. Dogs shall not be admitted into official establish- ments. Section 4. Adequate sanitary facilities and accommodations shall be furnished by every official establishment. Of these the following are specificially required: BEG. 8. SANITATION. 11 (a) Dressing rooms, toilet rooms, and urinals, sufficient in num- ber, ample in size, conveniently located, provided with windows to admit direct, natural light, properly ventilated, and meeting all requirements as to sanitary construction and equipment. These shall be separate from the rooms and compartments in which meat and products are prepared, stored, or handled. Where both sexes are employed, separate facilities shall be provided. (b) Modern lavatory accommodations, including running hot and cold water, soap, towels, etc. These shall be placed in or near toilet and urinal rooms and also at such other places in the establishment as may be essential to assure cleanliness of all persons handling any meat or product. (c) Properly located facilities for disinfecting and cleansing utensils and hands of all persons handling any meat or product. (d) Cuspidors of such shape as not readily to be upset and of such material as to be readily disinfected. They shall be sufficient in number and accessibly placed in all rooms and places designated by the inspector in charge, and all persons who expectorate shall be required to use them. Section 5. Equipment and utensils used for preparing, processing, and otherwise handling any meat or product shall be of such ma- terials and construction as will make them susceptible of being readily and thoroughly cleaned and such as will insure strict clean- liness in the preparation and handling of all meat and products. Trucks and receptacles used for inedible products shall bear some conspicuous and distinctive mark and shall not be used for handling edible products. Section 6. Rooms, compartments, places, equipment, and utensils used for preparing, storing, or otherwise handling any meat or product, and all other parts of the establishment, shall be kept clean and sanitary. Section 7. Paragraph 1. Operations and procedures involving the preparation, storing, or handling of any meat or product shall be strictly in accord with cleanly and sanitary methods. Paragraph 2. Rooms and compartments in which inspections are made and those in which animals are slaughtered or any meat or product is processed or prepared shall be kept sufficiently free of steam and vapors to enable bureau employees to make inspections and to insure cleanly operations. The walls and ceilings of rooms and compartments under refrigeration shall be kept reasonably free from moisture. Paragraph 3. Butchers and others who dress or handle diseased carcasses or parts shall, before handling or dressing other carcasses or parts, cleanse their hands of grease, immerse them in a prescribed disinfectant, and rinse them in clean water. Implements used in dressing diseased carcasses shall be thoroughly cleansed in boiling water or in a prescribed disinfectant, followed by rinsing in clean water. The employees of the establishment who handle any meat or product shall keep their hands clean, and in all cases after visiting the toilet rooms or urinals shall wash their hands before handling any meat or product or implements used in the preparation of the ume. 12 REG. 8. SANITATION. Paragraph J^. Aprons, frocks, and other outer clothing worn by persons who handle any meat or product shall be of material that is readily cleansed, and only clean garments shall be worn. Knife scabbards shall be kept clean. Paragraph 5. Such practices as spitting on whetstones, placing skewers or knives in the mouth, inflating lungs or casings, or testing with air from the mouth such receptacles as tierces, kegs, casks, ana the like, containing or intended as containers of any meat or product, are prohibited. Only mechanical means may be used for testing. Care shall be taken to prevent the contamination of meats and prod- ucts with perspiration. Section 8. The wagons and cars in which any meat or product is transported shall be kept in a clean and sanitary condition. Wagons used in transferring loose meat and products between official estab- lishments shall be closed or so covered that the contents shall be kept clean. Section 9. Paragraph 1. Second-hand tubs, barrels, and boxes in- tended for use as containers of any meat or product shall be inspected when received at the establishment and before they are cleaned. Those showing evidence of misuse rendering them unfit to serve as containers for food products shall be rejected. The use of those showing no evidence of previous misuse may be allowed after they have been thoroughly and properly cleaned. Steaming, after thor- ough scrubbing and rinsing, is essential to cleaning tubs and barrels. Paragraph 2. Interiors of tank cars about to be used for the trans- portation of any meat food products shall be carefully inspected for cleanliness even though the last previous content was edible. Lye and soda solutions used in cleaning must be thoroughly removed by rinsing with clean water. In their examinations bureau employees shall enter the tank with a light and examine all parts of the in- terior. . Section 10. Paragraph 1. All operating and storage rooms and departments of official establishments used for inedible products shall be maintained in acceptably clean condition. The outer premises of every official establishment, embracing docks and areas where cars and wagons are loaded, and the driveways, approaches, yards, pens, and alleys, shall be properly drained and kept in clean and orderly condition. All catch basins on the premises shall be of such con- struction and location and be given such attention as will insure their being kept in acceptable condition as regards odors and cleanli- ness. The accumulation on the premises of establishments of any material in which flies may breed, such as hog hair, bones, paunch contents, or manure, is forbidden. No nuisance shall be allowed in any establishment or on its premises. Section 11. Paragraph 1. No establishment shall employ, in any department where any meat or meat product is handled or prepared, anv person affected with tuberculosis or other communicable disease. ^Paragraph 2. Equines owned or used by official establishments on the premises thereof shall be free of diseases communicable to man. Inspectors will be alert for the detection of such diseases in work stock on the premises of official establishments. Section 12. When necessary, bureau employees shall attach a " U. S. rejected " tag to any equipment or utensil which is insani- tary, or the use of which would be in violation of these regulations. REGS. 8, 9. sanitation; ante-mortem inspection. 13 No equipment or utensil so tagged shall again be used until made sanitary. Such tag so placed shall not be removed by any one other than a bureau employee. REGULATION 9. ANTE-MORTEM INSPECTION. Section 1. Paragraph 1. An ante-mortem examination and in- spection shall be made of all cattle, sheep, swine, and goats about to be slaughtered in an official establishment before their slaughter shall be allowed. Paragraph £. Such ante-mortem inspection shall be made in pens on the premises of the establishment in which the animals are about to be slaughtered, except as provided in paragraph 3 of tins section. Paragraph 3. At each official station where there are public stock- yards, upon approval of the chief of bureau, ante-mortem inspection may be conducted at the scales or in the pens of the yards. In- spection under this paragraph shall be performed only on animals presented for inspection by an official establishment. Except as provided in section 7 of this regulation, every animal marked as a suspect on such inspection shall be slaughtered at an official estab- lishment of the official station at which the inspection was made. If any such animal be not so slaughtered or disposed of in com- pliance with section 7 of this regulation, then thereafter no ante- mortem inspection shall be done under this paragraph for the official establishment which presented the animal for inspection, and ante- mortem inspection for that establishment shall be performed only in pens on its premises in accordance with paragraph 2 of this sec- tion. When the chief of bureau is satisfied at any time that in- spection at scales or in pens of public stockyards is being used for unfair or unjust purposes by an official establishment or by any one in whose behalf it presents animals for inspection under this paragraph, then he shall require ante-mortem inspection for that establishment thereafter to be made only in accordance with para- graph 2 of this section. The chief of bureau may at any time with- draw ante-mortem inspection, in whole or in part, from any public stockyards. Paragraph 4. If an animal marked as a suspect on inspection at public stockyards is not slaughtered by the establishment by which it was presented for inspection, then such animal shall be removed from the place of inspection only under the supervision of a bureau employee, and, until slaughtered in compliance with paragraph 3 of this section or disposed of pursuant to section 7 of this regulation, shall remain under the supervision of a bureau employee. Every animal marked as a suspect on inspection in the pens of an official establishment shall be slaughtered on the premises of that estab- lishment unless disposed of pursuant to section 7 of this regulation Paragraph 6. The withdrawal of ante-mortem inspection from public stockyards, in whole or in part, shall not be a substitute for. but shall be in addition to, any penalty for violating these regulations elsewhere prescribed by these regulations or prescribed by the meat- inspection act. Section 2. Paragraph 1. All animals plainly showing on ante- mortem inspection any disease or condition that under these regula- 406041° — 42 2 14 REQ. 9. AJ*TE-MORTEM INSPECTION. tions would cause condemnation of their carcasses on post-mortem inspection shall be marked "U. S. condemned" and disposed of in accordance with section 8 of this regulation. Paragraph 2. All hogs plainly showing on ante-mortem inspection chat they are affected with either ho^ cholera or swine plague shall be marked " U. S. condemned " and disposed of in accordance with section 8 of this regulation. Paragraph 3. If a hog has a temperature of 106° F. or higher, and is of a lot in which there are symptoms of either hog cholera or swine plague, in case of doubt as to the cause of the high temperature, after being marked for identification, it may be held for a reasonable time, under the supervision of an inspector, for further observation and taking of temperature. Any hog so held shall be reinspected on the day it is slaughtered. If upon such reinspection, or, when not held for further observation and taking of temperature, then on the original inspection, the hog has a temperature of 106° F. or higher, it shall oe condemned and disposed of in accordance with section 8 of this regulation. Paragraph 4. All animals showing on ante-mortem inspection symptoms of rabies, tetanus, milk fever, or railroad sickness shall be marked " U. S. condemned " and disposed of in accordance with section 8 of this regulation. Paragraph 5. Animals which are offered for ante-mortem inspec- tion under this regulation, and which are regarded as immature, shall be marked " U. S. suspect," and if slaughtered the disposition of their carcasses shall be determined by the post-mortem findings in conjunction with the ante-mortem conditions. If not slaughtered as suspects, such animals shall be held under bureau supervision and after sufficient development may be released for slaughter, or may be released, for any other purpose, provided they have not been ex- posed to any infectious or contagious disease. Animals found dead or in a dying condition on premises of an official establishment shall be marked " U. S. condemned " and disposed of in accordance with section 8 of this regulation. Paragraph 6. All animals which, on ante-mortem inspection, do not plainly show, but are suspected of being affected with, any disease or condition that, under these regulations, may cause condemnation, in whole or in part, on post-mortem inspection, shall be so marked as to retain their identity as suspects until final post-mortem inspection, when the carcasses shall be marked and disposed of as provided else- where in these regulations, or until disposed of in accordance with section 7 of this regulation. Paragraph 7. All seriously crippled animals and animals com- monly termed " downers," if not marked " U. S. condemned " under paragraph 1, 2, 3, or 4, shall be marked and treated as suspects in accordance with paragraph 6 of this section. Paragraph 8. Animals which are known to have reacted to the tuberculin test and which are to be slaughtered at an official establish- ment shall be marked and treated as suspects in accordance with paragraph 6 of this section. Section 3. All animals required by these regulations to be treated as suspects, or to be marked as suspects, or to be marked so as to retain their identity as suspects, shall be marked by or under the supervision of a bureau employee " U. S. suspect," or with such other REG. 9. ANTE-MORTEM INSPECTION. 15 distinctive mark or marks to indicate that they are suspects as the chief of bureau may adopt. No such mark shall be removed except by a bureau employee. Section 4. Paragraph 1. All hogs, even though not themselves marked as suspects, which are of lots one or more of which have been condemned or marked as suspects under section 2 of this regulation for either hog cholera or swine plague, shall, so far as possible, be slaughtered separately and apart from all other animals passed on ante-mortem inspection. Paragraph 2. All animals required to be marked as suspects shall be set apart and, except as hereinafter provided, shall be slaughtered separately from other animals at an official establishment. In order to avoid unnecessary suffering, crippled animals and animals com- monly termed " downers " should be slaughtered without delay. Section 5. In all cases of emergency slaughter, except as provided in section 23 of Regulation 11, the animals shall be inspected immedi- ately before slaughter, whether theretofore inspected or not. When the necessity for emergency slaughter exists, the establishment shall notify the inspector in charge or his assistant so that such inspection may be made. Section 6. Paragraph 1. When any condition is suspected in which the question of temperature is important, such as hog cholera, swine plague, Texas fever, anthrax, blackleg, pneumonia, or septicemia, and in the case of animals commonly termed " downers," the exact tem- perature shall be taken and recorded. Paragraph 2. If any animal has a temperature indicating a dis- eased condition, in case of doubt as to the cause of the high tem- perature, after being marked for identification, it may be held for a reasonable time, under the supervision of an inspector, for further observation and taking of temperature, before its final dis- posal is determined. Section 7. Paragraph 1. The slaughter of an animal which has been marked as a suspect on account of pregnancy or on account of having recently given birth to young, and which has not been ex- posed to any infectious or contagious disease, is not required. Such animal, together with its young, may be released for breeding or dairy purposes, and when released shall be promptly removed from the stockyards or premises of the establishment where inspected. At the time the animal is released, and immediately before removal, the suspect mark if detachable shall be detached by a bureau em- ployee, who shall report his action to the inspector in charge. Paragraph 2. Vaccine animals with unhealed lesions of vaccinia, accompanied by fever, which have not been exposed to any other infectious or contagious disease, are not required to be slaughtered and may be disposed of in accordance with paragraph 1 of this section. Paragraph 3. A hog suspected of being affected with hog cholera or swine plague may be set apart and held, under bureau super- vision, for treatment with anti-hog-cholera serum. If at the expira- tion of the treatment period the animal, upon examination, is found to be free from disease, it may he released for any purpose. Section 8. Except as hereinafter provided in this section, animals marked " U. S. condemned " shall be killed by the establishment, if 16 KEG. 10. POST-MORTEM INSPECTION. not already dead, and shall not be taken into an establishment to be slaughtered or dressed; nor shall they be conveyed into any department of the establishment used for edible products; but they shall be disposed of and tanked in the manner provided for con- demned carcasses in Regulation 14. The " U. S. condemned" tag shall not be removed from, but shall remain on, the animal when it goes into the tank. The number of such tag shall be reported to the inspector in charge by the bureau employee who affixed it, and also by the bureau employee who supervised the tanking of the animal: Provided, That any animal condemned on account of hog cholera or swine plague, as prescribed in paragraph 1, 2, or 3 of section 2 of this regulation, may be set apart and held, under bureau supervision, for treatment with anti-hog-cholera serum; the require- ment that such animal be killed shall be held in abeyance to await the result of the treatment. If at the expiration of the treatment period the animal upon examination is found to be free from disease, the "U. S. condemned" tag shall be removed and the animal re- leased for any purpose. REGULATION 10. POST-MORTEM INSPECTION. Section 1. A careful post-mortem examination and inspection shall be made of the carcasses and parts thereof of all cattle, sheep, swine, and goats slaughtered at official establishments. Such in- spection and examination shall be made at the time of slaughter, except in cases of emergencies provided for in section 23 of Regu- lation 11. Section 2. The head, tongue, tail, thymus gland, and all viscera, and all parts and blood to be used in the preparation of meat food products or medical products, shall be held in such manner as to preserve their identity until after post-mortem examination has been completed, in order that they may be identified in case of con- demnation of the carcass. Section 3. Paragraph 1. Each carcass, including all parts and detached organs thereof, in which any lesion of disease or other con- dition is found that might render the meat or any organ unfit for food purposes, and which for that reason would require a subse- quent inspection, shall be retained by the bureau emploj^ee at the time of inspection. The identity of every such retained carcass, part, and detached organ thereof shall be maintained until the final inspection has been completed. Retained carcasses shall not be either washed or trimmed unless authorized by the inspector. Paragraph 2. Such devices and methods as ma}' be approved by the chief of bureau may be used for the temporary identification of retained carcasses, parts, or organs. In all cases the identification shall be further established by affixing " U. S. retained " tags as soon as practicable and before final inspection. These tags shall not be removed except by a bureau employee. Section 4. Each carcass or part which is found on final inspec- tion to be unsound, unhealthful, unwholesome, or otherwise unfit for human food shall be conspicuously marked on the surface tissues thereof by a bureau employee at the time of inspection "U. S. in- spected and condemned." Condemned detached organs and parts of such character that they can not be so marked shall be immediately REG. 10. POST-MORTEM INSPECTION. 17 placed in trucks or receptacles which shall be kept plainly marked "U. S. inspected and condemned" in letters not less than 2 inches high. All condemned carcasses, parts, and organs shall remain in the custody of a bureau employee and shall be tanked as required in these regulations at or before the close of the day on which they are condemned, or be locked in the " U. S. condemned " room or com- partment. Condemned articles shall not be allowed to accumulate unnecessarily in the ccmdem«ed room or compartment. Section 5. Paragraph 1. Carcasses and parts passed for steriliza- tion shall be conspicuously marked, on the surface tissues thereof by a bureau employee at the time of inspection, " U. S. passed for sterilization." All such carcasses and parts shall be sterilized in accordance with Regulation 15 and until so sterilized shall remain in the custody of a bureau employee. Paragraph 2. In all cases where carcasses showing localized lesions of disease are passed for food or for sterilization the diseased parts shall be removed before the "U. S. retained" tag is taken from the carcass, and such parts shall be condemned. Section 6. Carcasses and parts found to be sound, healthful, wholesome, and fit for human food shall be passed and marked as provided in these regulations. Section 7. Hog carcasses found before evisceration to be af- fected with an infectious or contagious disease, including tuber- culosis, shall not be eviscerated at the regular killing bed or bench, but shall be retained and separated from other carcasses and taken to the final inspection room or place and there opened and examined. This requirement, however, may be waived for those slaughter floors where the number of animals slaughtered per hour is small and on which the inspection facilities are such as permit a ready, efficient, and sanitary performance of the final inspection without such separation. It may also be waived for those slaughter floors on which there are in use moving-top inspection table instal- lations which conform to bureau requirements. Section 8. Paragraph 1. When a carcass is to be dressed with the skin or hide left on, the skin or hide shall be thoroughly washed and cleaned before any incision is made for the purpose of remov- ing any part thereof or evisceration. Paragraph 2. All hair, scurf, and dirt, including all hoofs and claws, shall be removed from hog carcasses, and the carcasses thor- oughly washed and cleaned, before any incision is made for in- spection or evisceration. Paragraph 3. The skins from swine condemned for tuberculosis or any disease communicable to man or other animal may be removed from the establishment, except as provided in section 2 of Regula- tion 11, for tanning or other industrial use; but they shall be re- moved for these uses only after they have been disinfected, as fol- lows: Each skin shall be immersed for not less than five minutes in a 5 per cent solution of liquor cresolis compositus, or a 5 per cent solution of carbolic acid, or shall be otherwise treated as pre- scribed by the chief of bureau. The process of skinning and disin- fecting shall be conducted in a specially prepared place approved by the inspector in charge, and under the supervision of a bureau employee. 18 REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC. Section 9. The sternum of each carcass shall be split and spread apart at the time of slaughter so as to expose the lungs, heart, liver, and thoracic cavity, in order to allow proper inspection and drainage. Section 10. Carcasses or parts of carcasses shall not be inflated with air. Transferring the caul or other fat from a fat to a lean carcass is prohibited. Section. 11. When only a portion of a carcass is to be condemned on account of slight bruises, either the bruised portion shall be removed immediately and tanked, or the carcass shall be imme- diately placed in a retaining room and kept until chilled and the bruised portion then removed and tanked. REGULATION 11. DISPOSAL OF DISEASED CARCASSES AND PARTS. Section 1. The carcasses or parts of carcasses of all animals slaughtered at an official establishment and found at the time of slaughter or at any subsequent inspection to be affected with any of the diseases or conditions named in other sections of this regulation shall be disposed of according to the section of this regulation per- taining to the disease or condition. Owing to the fact that it is impracticable to formulate rules covering every case and to desig- nate at just what stage a process becomes loathsome or a disease noxious, the decision as to the disposal of all carcasses, parts, or organs not specifically covered by these regulations shall be left to the inspector in charge. Section 2. All parts, including hides, hoofs, horns, viscera, in- testinal contents, fat, and blood of animals, the carcasses of which show lesions of anthrax, regardless of the extent of the disease, shall be condemned and immediately incinerated or otherwise completely destroyed. The killing bed upon which the animal was slaughtered shall be disinfected with a 1 to 1,000 solution of bichloride of mer- cury, and all knives, saws, cleavers, and other instruments which have come in contact with the carcass shall be treated as provided in paragraph 3 of section 7 of Eegulation 8 before being used upon another carcass. Section 3. Paragraph 1. The following principles are declared for guidance in passing on carcasses affected with tuberculosis : Principle A. No meat should be used for food if it contains tubercle bacilli, or if there is a reasonable possibility that it may contain tubercle bacilli, or if it is impregnated with toxic substance of tuberculosis or associated septic infections. Principle B. Meat should not be destroyed if the lesions are lo- calized and not numerous, if there is no evidence of distribution of tubercle bacilli through the blood or by other means to the muscles or to parts that may be eaten with the muscles, and if the animal is well nourished and in good condition, since in this case there is no proof, or even reason to suspect, that the flesh is unwholesome. Principle C. Evidences of generalized tuberculosis are to be sought in such distribution and number of tuberculous lesions as can be ex- plained only upon the supposition of the entrance of tubercle bacilli in considerable number into the systemic circulation. Significant of euoh generalization is the presence of numerous uniformly distributed REG. IL DISPOSAL OF DISEASED CAKCASSES, ETC. 19 tubercles throughout both lungs, also tubercles in the spleen, kidneys, bones, joints, and sexual glands, and in the lymph glands connected with these organs and parts, or in the splenic, renal, prescapular, popliteal, and inguinal glands, when several of these organs and parts are coincidentally affected. Principle D. Localized tuberculosis is tuberculosis limited to a single or several parts or organs of the body without evidence of recent invasion of numerous bacilli into the systemic circulation. Paragraph 2. The meat of animals affected with tuberculosis shall be disposed of as follows: Rule A. The entire carcass shall be condemned if any of the follow- ing conditions occur: (a) When it was observed before the animal was killed that it was suffering with fever. (b) When there is a tuberculous or other cachexia, as shown by anemia and emaciation. (c) When the lesions of tuberculosis are generalized, as shown by their presence not only at the usual seats of primary infection but also in parts of the carcass or in the organs that may be reached by the bacilli of tuberculosis only when they are carried in the systemic circulation. Tuberculous lesions in any two of the fol- lowing-mentioned organs are to be accepted as evidence of general- ization when they occur in addition to local tuberculous lesions in the digestive or respiratory tracts including the lymph glands con- nected therewith: Spleen, kidney, uterus, udder, ovary, testicle, adrenal gland, and brain or spinal cord or their membranes. Numer- ous tubercles uniformly distributed throughout both lungs also afford evidence of generalization. (d) When the lesions of tuberculosis are found in the muscles or intermuscular tissue or bones or joints, or in the body lymph glands as a result of draining the muscles, bones, or joints. (e) When the lesions are extensive in one or both body cavities. (/) When the lesions are multiple, acute, and actively progressive. (Evidence of active progress consists of signs of acute inflammation about the lesions, or liquefaction necrosis, or the presence of young tubercles.) Rule B. An organ or a part of a carcass shall be condemned under any of the following conditions: (a) When it contains lesions of tuberculosis. (b) When the lesion is localized but immediately adjacent to the flesh as in the case of tuberculosis of the parietal pleura or peritoneum. In this case not only the membrane or part affected but also the adjacent thoracic or abdominal wall is to be condemned. (c) When it has been contaminated by tuberculous material through contact with the floor or a soiled knife or otherwise. (d) Heads showing lesions of tuberculosis shall be condemned, except that when a head is from a carcass passed for food or for sterilization and the lesions are slight, or calcified, or encapsulated, and are confined to lymph glands in which not more than two glands are involved, the head may be passed for sterilization after the dis- eased tissues have been removed and condemned. (e) An organ shall be condemned when the corresponding lymph gland is tuberculous. 20 REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC. Rule C. Carcasses showing lesions of tuberculosis should be passed for food when the lesions are slight, localized, and calcified or en- capsulated, or are limited to a single or several parts or organs of the body (except as noted in rule A), and there is no evidence of recent invasion of tubercle bacilli into the systemic circulation. Under this rule carcasses showing such lesions as the following may be passed, after the parts containing the lesions are removed and condemned in accordance with rule B : (a) In the cervical lymph glands and two groups of visceral lymph glands in a single body cavity, such as the cervical, bronchial, and mediastinal glands, or the cervical, hepatic, and mesenteric glands. (b) In the cervical lymph glands and one group of visceral lymph glands and one organ in a single body cavity, such as the cervical and bronchial glands and the lungs, or the cervical and hepatic glands and the liver. (c) In two groups of visceral lymph glands and one organ in a single body cavity, such as the bronchial and mediastinal glands and the lungs, or the hepatic and mesenteric glands and the liver. (d) In two groups of visceral lymph glands in the thoracic cavity and one group in the abdominal cavity, or in one group of visceral lymph glands in the thoracic cavity and two groups in the abdominal cavity, such as the bronchial, mediastinal, and hepatic glands, or the bronchial, hepatic, and mesenteric glands. (e) In the cervical lymph glands and one group of visceral lymph glands in each body cavity, such as the cervical, bronchial, and hepatic glands. (/) In the cervical lymph glands and one group of visceral lymph glands in each body cavity, together with the liver when the latter contains but few localized foci. In this class of carcasses, which will be chiefly those of hogs, the lesions of the liver are considered to be primary, as the disease is practically always of alimentary origin. Rule D. Carcasses which reveal lesions more severe or more numer- ous than those described for carcasses to be passed (rule C), but not so severe nor so numerous as the lesions described for carcasses to be condemned (rule A), may be rendered into lard or tallow or otherwise sterilized in accordance with Regulation 15, if the distribution of the lesions is such that all parts containing tuber- culous lesions can be removed. Section 4. Paragraph 1. The carcasses of all hogs marked as suspects on ante-mortem inspection shall be given careful post- mortem inspection ; and if it appears that they are affected with either acute hog cholera or swine plague, they shall be disposed of in accordance with paragraph 2 of this section. Paragraph 2. Carcasses of hogs which show acute and charac- teristic lesions of either hog cholera or swine plague in any organ or tissue other than the kidneys or lymph glands shall be con- demned. Inasmuch as lesions resembling lesions of hog cholera or swine plague occur in the kidneys and lymph glands of hogs not affected with either hog cholera or swine plague, carcasses of hogs in the kidneys or lymph glands of which appear any lesions resembling lesions of either hog cholera or swine plague shall be REG. 11. DISPOSAL. OF DISEASED CARCASSES, ETC. 21 carefully further inspected for corroborative lesions. On such further inspection — (a) If the carcass shows such lesions in the kidneys or in the lymph glands or in both, accompanied by characteristic lesions in some organ or tissue, then all lesions shall be regarded as those of hog cholera or swine plague, and the carcass shall be condemned. (b) If the carcass shows in any organ or tissue other than the kidneys or lymph glands lesions of either hog cholera or swine plague which are slight and limited in extent, it shall be passed for sterilization in accordance with Regulation 15. (c) If the carcass shows no indication of either hog cholera or swine plague in any organ or tissue other than the kidneys or lymph glands, it shall be passed for food unless some other provision of these regulations requires a different disposal. Section 5. Paragraph 1. Carcasses of animals showing generalized actinomycosis (lumpy jaw) shall be condemned. Paragraph 2. Carcasses of animals in a well-nourished condition showing uncomplicated localized actinomycotic lesions may be passed after the infected organs or parts have been removed and condemned, except as provided in paragraph 3 of this section. Paragraph S. Heads affected with actinomycosis, including the toncfue, shall be condemned, except that when the disease of the jaw is slight, strictly localized, and without suppuration, fistulous tracts. or lymph-gland involvement, the tongue, if free from disease, may be passed, or, when the disease is slight and confined to the lymph glands, the head, including the tongue, may be passed after the affected glands have been removed and condemned. Section 6. Carcasses of animals affected with or showing lesions of any of the following-named diseases or conditions shall be con- demned : (a) Blackleg. b) Hemorrhagic septicemia. c) Pyemia. d) Septicemia. e) Texas fever. '/) Malignant epizootic catarrh. (g) Unhealed vaccine lesions. (h) Parasitic icterohematuria in sheep. Section 7. Any individual organ or part of a carcass affected with carcinoma or sarcoma shall be condemned. In case the carcinoma or sarcoma involves any internal organ to a marked extent, or affects the muscles, skeleton, or body lymph glands, even primarily, the carcass shall be condemned. In case of metastasis to any other organ or part of a carcass, or if metastasis has not occcurred but there are present secondary changes in the muscles (serous infiltration, flabbi- ness, or the like), the carcass shall be condemned. Section 8. Carcasses of animals showing any disease such as gen- eralized melanosis, pseudoleukemia, and the like, which affects the system of the animal, shall be condemned. Section 9. All slight, well-limited abrasions on the tongue and inner surface of the lips and mouth, when without lymph-gland in- volvement ; shall be carefully excised, leaving only sound, normal tissue, which may be passed. Any organ or part of a carcass which 22 REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC is badly bruised or which is affected by a tumor, an abscess, or a sup- purating sore, shall be condemned ; and when the lesions are of such character or extent as to affect the whole carcass, the whole carcass shall be condemned. Parts of carcasses which are contaminated by pus shall be condemned. Section 10. All carcasses of animals so infected that consumption of the meat or meat food products thereof may give rise to meat poisoning shall be condemned. This includes all carcasses showing signs of either — (a) Acute inflammation of the lungs, pleura, pericardium, peri- toneum, or meninges. (b) Septicemia or pyemia, whether puerperal, traumatic, or with- out any evident cause. (c) Gangrenous or severe hemorrhagic enteritis or gastritis. 'd) Acute diffuse metritis or mammitis. e) Polyarthritis. \f) Phlebitis of the umbilical veins. ' g) Traumatic pericarditis. h) Any acute inflammation, abscess, or suppurating sore, if associated with acute nephritis, fatty and degenerated liver, swollen soft spleen, marked pulmonary hyperemia, general swelling of lymph glands, or diffuse redness of the skin, either singly or in combination. •Immediately after the slaughter of any animal so diseased, the premises and implements used shall be thoroughly disinfected as prescribed elsewhere in these regulations. The part of any carcass coming into contact with the carcass or any part of the carcass of any animal covered by this section, other than those affected with the diseases mentioned in (a) above, or with the place where such diseased animal was slaughtered, or with the implements used in the slaughter thereof, before thorough disinfection of such place and implements has been accomplished, or with any other contaminated object, shall be condemned. In case the contaminated part is not removed from the carcass within two hours after such contact the whole carcass shall be condemned. Section 11. From the standpoint of meat inspection, necro- bacillosis (lip-and-leg ulceration) may be regarded as a local af- fection at the beginning, and carcasses in which the lesions are so localized may be passed for food if in a good state of nutrition, after removing and condemning those portions affected with necrotic lesions. On the other hand, when emaciation, cloudy swelling of the glandular organs, or enlargement and discoloration of the lymph glands are associated with the affection, it is evident that the disease has progressed beyond the condition of localization to a state of toxemia, and the entire carcass should therefore be condemned as both innutritious and noxious. Pyemia or septicemia may inter- vene as a complication of the local necrosis, and when present the carcass shall be condemned in accordance with section 6 (c, d) of this regulation. Section 12. Caseous lymphadenitis. (a) A thin carcass showing well-marked lesions in the viscera and the skeletal lymph glands, or such a carcass showing extensive lesions in any part, shall be condemned. (b) A thin carcass showing well-marked lesions in the viscera witb oply slight lesions elsewhere or showing well-marked lesions in the ETC. 23 skeletal lymph glands with only slight lesions elsewhere may bo passed for sterilization. (c) A thin carcass showing only slight lesions in the skeletal lymph glands and in the viscera may be passed without restriction. (d) A well-nourished carcass snowing well-marked lesions in the viscera and with only slight lesions elsewhere or showing well- marked lesions confined to the skeletal lymph glands with only slight lesions elsewhere may be passed without restriction. (e) A well-nourished carcass showing well-marked lesions in the viscera and the skeletal lymph glands may be passed for sterilization ; but where the lesions in a well-nourished carcass are both numerous and extensive it shall be condemned. (/) All affected organs and glands of carcasses passed without restriction or passed for sterilization shall be removed and con- demned. The term u thin " as used in this section shall not be held applicable to a carcass which is anemic or emaciated. Section 13. Carcasses showing any degree of icterus with a paren- chymatous degeneration of organs, the result of infection or intoxi- cation, and those which show an intense yellow or greenish-yellow discoloration without evidence of infection or intoxication, shall be condemned. Carcasses affected with icterus, the result of conditions other than those before stated in this section, but which lose such discoloration on chilling, shall be passed for food, while those which do not so lose such discoloration may be passed for sterilization. No carcass affected with icterus may be passed for food or for steriliza- tion unless the final inspection thereof is completed under natural light. Section 14. Carcasses which give off the odor of urine or a sexual odor shall be condemned. When the final inspection of such carcasses is deferred until they have been chilled, the disposal shall be deter- mined by the heating test. Section 15. Paragraph 1. Carcasses of animals affected with mange or scab in advanced stages, or showing emaciation or exten- sion of the inflammation to the flesh, shall be condemned. When the disease is slight, the carcass may be passed. Paragraph 2. Carcasses of hogs affected with urticaria (diamond skin disease), Tinea tonsurans, Demodex folliculorum, or erythema may be passed after detaching the affected skin, if the carcass is otherwise fit for food. Section 16. Paragraph 1. Carcasses of cattle (including the vis- cera) infested with tapeworm cysts known as Cysticercus bovis shall be condemned if the infestation is excessive or if the meat is watery or discolored. Carcasses shall be considered excessively infested if incisions in various parts of the musculature expose on most of the cut surfaces two or more cysts within an area the size of the palm of the hand. Paragraph #. A carcass in which infestation with Cysticercut bovis is limited to one dead and degenerated cyst may be passed for food after removal and condemnation of the cyst. Paragraph 3. Carcasses of cattle showing a slight or moderate infestation other than that indicated in paragraph 2, but not so extensive as indicated in paragraph 1 of this section, as determined by a careful examination of the heart, muscles of mastication, tongue. 24 REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC. diaphragm and and its pillars, and of portions of the carcass ren- dered visible by the process of dressing, may be passed for food after removal and condemnation of the cysts, with the surrounding tissues, provided the carcasses and parts, appropriately identified by retained tags, are held in cold storage or pickle for not less than 21 days, under conditions which will insure proper preservation: and provided further, that if the temperature at which such car- casses and parts are held in cold storage does not exceed 15° F., the period of retention may be reduced to six days. As an alternative to retention in cold storage or pickle as herein provided, such car- casses and parts may be passed for sterilization. Paragraph 4- Fats or carcasses passed for food or for steriliza- tion under the provisions of paragraphs 2 and 3 may be passed for food provided they are melted at a temperature of not less than 140° F. The edible viscera, except the lungs and heart, of carcasses passed for food or for sterilization under the provisions of para- graphs 2 and 3 may be passed for food without refrigeration or other process of sterilization provided they are found to be free from infestation upon final inspection. The intestines, weasands, and bladders from beef carcasses, affected with Cysticercus bovis. which have been passed for food or for sterilization may be used for casings after they have been subjected to the usual methods of preparation and may be passed for such purpose upon completion of the final inspection. Paragraph 5. The inspection for Cysticercus bovis may be omitted in the case of calves under 6 weeks old. The routine inspection of calves over 6 weeks old for Cysticercus bovis may be limited to a careful examination of the surface of the heart and such surfaces of the body musculature as are rendered visible by the process of dressing. Section 17. Carcasses of hogs affected with tapeworm cysts (Cysticercus celluloses) may be passed for sterilization, but if the infestation is excessive the carcass shall be condemned. Section 18. Paragraph 1. In the disposal of carcasses, edible organs, and parts of carcasses showing evidence of infestation with parasites not transmissible to man, the following general rules shall govern : If the lesions are localized in such manner and are of such character that the parasites and the lesions caused by them may be radically removed, the nonafTected portion of the carcass, organ, or part of the carcass may be passed for food after the removal and condemnation of the affected portions. If an organ or a part of a carcass shows numerous lesions caused by parasites, or if the charac- ter of the infestation is such that complete extirpation of the para- sites and lesions is difficult and uncertainly accomplished, or if the parasitic infestation or invasion renders the organ or part in any way unfit for food, the affected organ or part shall be condemned. If parasites are found to be distributed in a carcass in such a manner or to be of such a character that their removal and the removal of the lesions caused by them are impracticable, no part of the carcass sli a 11 be passed for food. If the infestation is excessive the carcass shall be condemned. If the infestation is moderate the carcass may be passed for sterilization, but in case such carcass is not sterilized as required by Regulation 15 it shall be condemned. REG. 11. DISPOSAL OF DISEASED CARCASSES, ETC. 25 Paragraph 2. In the case of sheep carcasses affected with tape- worm cysts located in the muscles (Uysticercnis ovis, so-called sheep measles, not transmissible to man) the carcass may be passed after the removal and condemnation of the affected portions: Provided, however, That if upon the final inspection of sheep carcasses re- tained on account of measles the total number of cysts found em- bedded in muscle or in immediate relation with muscular tissue, in- cluding the heart, exceeds five, this shall be taken to indicate that the cysts are so generally distributed and so numerous that their removal would be impracticable, and the entire carcass shall be condemned or passed for sterilization, according to the degree of infestation. If not to exceed five cysts are found upon final in- spection, the carcass may be passed after the removal and condemna- tion of the affected portions. Paragraph 3. Carcasses of animals found infested with gid blad- der worms {Coznurus cerebralis, Multiceps multiceps) may be passed after condemnation of the affected organ (brain or spinal cord). Paragraph 4-. Organs or parts of carcasses infested with hydatid c} 7 sts (Echinococeus) shall be condemned. Paragraph 5. Livers infested with flukes shall be condemned. Section 19. Carcasses of animals too emaciated or anemic to pro- duce wholesome meat, and carcasses which show a slimy degenera- tion of the fat or a serous infiltration of the muscles, shall be con- demned. Section 20. Carcasses of animals in advanced stages of preg- nancy (showing signs of parturition), also carcasses of animals which have within 10 days given birth to young and in which there is no evidence of septic infection, may be passed for steriliza- tion; otherwise, they shall be condemned. Section 21. Paragraph 1. Carcasses of young calves, pigs, kids, and lambs are unwholesome and shall be condemned if (a) the meat has the appearance of being water-soaked, is loose, flabby, tears easily, and can be perforated with the fingers; or (b) its color is prayish red; or (c) good muscular development as a whole is lack- ing, especially noticeable on the upper shank of the leg, where small amounts of serous infiltrates or small edematous patches are some- times present between the muscles; or (d) the tissue which later develops as the fat capsule of the kidneys is edematous, dirty yellow or grayish red, tough, and intermixed with islands of fat. Paragraph 2. All unborn and stillborn animals shall be con- demned, and no hide or skin thereof shall be removed from the carcass within a room in which edible products are handled. Paragraph 8. Meat and organs, such as lungs and livers, which have been condemned on account of parasitic infestation or inva- sion, and the flesh of immature and unborn animals and of animals which have been condemned on account of emaciation and recent parturtion, may be utilized at official establishments in the manu- facture of poultry feed, provided that such organs or tissues are sterilized by thorough cooking, steam rendering, or desiccation un- der high temperature. If so utilized, such organs and tissues shall be handled and prepared in rooms or places separate and apart from those in which edible products are handled, prepared, or stored. Section 22. Hogs which have entered the scalding vat alive or which have been suffocated in any way shall be condemned. 26 REGS. 12, 13. UNINSPECTED CARCASSES; TANK ROOMS, ETC. Section 23. When it is necessary for humane reasons to slaughter an injured animal at ni^ht or on Sunday or a holiday when the inspector can not be obtained, the carcass and all parts shall be kept for inspection, with the head and all viscera except the stomach, bladder, and intestines held by the natural attachments. If all parts are not so kept for inspection, the carcass shall be condemned. If on inspection of a carcass slaughtered in the absence of an in- spector any lesion or condition is found indicating that the animal was sick or diseased, the carcass shall be condemned. REGULATION 12. CARCASSES OF ANIMALS SLAUGHTERED WITH- OUT ANTE-MORTEM INSPECTION. Section 1. No carcass of an animal slaughtered in the United States, which has not had ante-mortem inspection by a bureau em- ployee shall be brought into an official establishment, except that carcasses of cattle, sheep, swine, and goats, slaughtered by a farmer on the farm, to which the head and all viscera other than the stom- ach, bladder, and intestines, are held by the natural attachments, may be received for inspection at official establishments where there is a veterinary inspector, upon the conditions prescribed in this sec- tion. After receipt in an official establishment, every such carcass shall be inspected, and if found to be free from disease and otherwise sound, healthful, wholesome, and fit for human food, it shall be marked with the inspection legend. If found to be diseased, un- sound, unhealthful, unwholesome, or otherwise unfit for human food, it shall be marked " U. S. inspected and condemned " and destroyed for food purposes as provided in Regulation 14. REGULATION 13. TANK ROOMS AND TANKS. Section 1. Paragraph 1. All tanks and equipment used for render- ing or preparing inedible products shall be in rooms or compart- ments separate from those used for rendering or preparing edible products. There shall be no connection, by means of pipes or other- wise, between tanks, rooms, or compartments containing inedible products and those containing edible products. Paragraph 2. Tanks, fertilizer driers and other equipment used in the preparation of inedible product shall be properly equipped with condensers and other appliances which will acceptably suppress odors incident to such preparation. Section 2. Every official establishment shall file with the depart- ment blue prints or other accurate diagrams showing all under- ground pipe lines and other equipment used to convey edible prod- ucts and those used to convey inedible products, with a description giving the exact location, terminals, and dimensions of such pipes and other equipment and of all gates, valves, or other controlling apparatus, and designating the lines used for conveying edible prod- ucts and those used for conveying inedible products, and shall also file a copy thereof with the inspector in charge. Like prints or diagrams of alterations in existing tank rooms or tanks and of new tank rooms or tanks of official establishments shall be furnished to the department and approved by the chief of bureau before the same are constructed. If no such underground pipe line or equipment is REGS. 13, 14. TANKING, ETC.; DENATURING. 27 used for any of the purposes mentioned in this section, a written statement certifying to that fact and duly signed by the proprietor or operator of the establishment shall be filed with the department. Section 3. Paragraph 1. In conveying to the inedible-product tank carcasses of animals which have been condemned on ante-mor- tem inspection, they shall not be taken through rooms or compart- ments in which any meat or product is prepared, handled, or stored. Paragraph 2. Under no circumstances shall the carcass of any animal which has died otherwise than by slaughter be brought into any room or compartment in which any meat or product is pre- pared, handled, or stored. Paragraph 8. No dead animal shall, under any circumstances, be brought from outside the premises of an official establishment into any room or compartment thereof where any meat or product is prepared; nor, unless permission therefor in advance shall be ob- tained from the Secretary of Agriculture, shall any dead animal be brought into rooms or compartments where inedible products are prepared. "Dead animal," within the meaning of this paragraph, shall be construed to include any animal which died without having been inspected under these regulations. Paragraph 4- Inedible fats from outside the premises of an offi- cial establishment shall not be received except into the tank room provided for inedible products, and then only when their receipt into the tank room produces no insanitary condition on the prem- ises. When so received, they shall not enter any room or compart- ment used for edible products. REGULATION 14. TANKING AND DENATURING CONDEMNED CAR- CASSES AND PRODUCTS. Section 1. Paragraph 1. Condemned meat and products at official establishments having facilities for tanking shall, except as herein- after provided, be disposed of by tanking as follows: The lower opening of the tank shall first be securely sealed by a bureau employee ; then the condemned meat and products and a sufficient quantity of coloring matter or other substance to be designated by the depart- ment shall be placed in the tank in his presence, after which the upper opening shall also be securely sealed by such employee, who shall then see that a sufficient force of steam (not less than 40 pounds) is turned into the tank and maintained a sufficient time effectually to destroy the contents for food purposes. Paragraph 2. The seals of tanks shall be broken only by a bureau emplo} 7 ee, after the product has been rendered as provided in para- graph 1 of this section. The drawing off of the contents of such tanks shall be supervised by a bureau employee. Samples shall be taken by bureau employees as often as required to determine whether the fat or grease is effectively denatured. Paragraph 8. Rendered fats and greases condemned on reinspec- tion shall be destroyed for food purposes by denaturing with color- ing matter or other designated substance. Section 2. Any meat or product condemned at an official estab- lishment which has no facilities for tanking shall, under the super- vision of a bureau employee, be denatured with crude carbolic acid 28 REGS. 15, 16. RENDERING, STERILIZING ; MARKING, BRANDING. or other prescribed agent, or destroyed by incineration. When such meat or product is not incinerated, all containers thereof shall be opened, and all meat shall be freely slashed with a knife, before the denaturing agent is applied. REGULATION 15. RENDERING CARCASSES AND PARTS INTO LARD AND TALLOW, AND OTHER STERILIZATION. Section 1. Carcasses and parts passed for sterilization may be rendered into lard or tallow, provided that such rendering is done in the following manner : The lower opening of the tank snail first be securely sealed by a bureau employee, then the carcasses or parts shall be placed in the tank in his presence, after which the upper opening shall be securely sealed by such employee, who shall then see that a sufficient force of steam is turned into the tank. Such carcasses and parts shall be cooked at a temperature not lower than 220° F. for a time sufficient to render them effectually into lard or tallow. Section 2. Establishments not equipped with steaming tanks for rendering carcasses and parts into lard or tallow as provided in section 1 of this regulation may render such carcasses or parts in open kettles under the direct supervision of a bureau employee. Such rendering shall be done at a temperature and for a time suffi- cient to render the carcasses and parts effectually into lard or tallow, and shall be done only during regular hours of work. Section 3. Paragraph 1. Carcasses and parts passed for steriliza- tion and which are not rendered into lard or tallow may be utilized for food purposes provided they are first sterilized by methods and handled and marked in a manner approved by the chief of bureau. Paragraph 2, Any carcass or part prepared in compliance with paragraph 1 of this section, whether canned or placed in other ap- proved container or not, shall be plainly and conspicuously marked " Prepared from meat passed for sterilization." REGULATION 16. MARKING, BRANDING, AND IDENTIFYING MEAT AND PRODUCTS. Section 1. Paragraph 1. The chief of bureau may approve and authorize the use of abbreviations of marks of inspection under these regulations. Such abbreviations shall have the same force and effect as the respective marks for which they are so authorized to be used. Paragraph 2. Except for the purpose of submitting a sample or samples of the same to the chief of bureau for approval no person shall make or prepare, or cause to be made or prepared, the inspection legend, or any abbreviation, copy, or representation thereof, without the written authority therefor of the chief of bureau given in ad- vance. Paragraph S. No person shall affix or place, or cause to be affixed or placed, the inspection legend, or any abbreviation, copy, or repre- sentation thereof, to or on any meat or product, except under the supervision of a bureau employee. Paragraph 4. No person shall fill, or cause to be filled, in whole or in part, with any meat or product, any container bearing, or, within the United States, any container intended to bear, the inspection REG. 16. MARKING AND BRANDING. 29 legend, or any abbreviation, copy, or representation thereof, except under the supervision of a bureau employee. Paragraph 5. No person shall affix or place, or cause to be affixed or placed, the inspection legend, or any abbreviation, copy, or repre- sentation thereof, to or on any container of any meat or product, except under the supervision of a bureau employee. Paragraph 6. No person shall make, prepare, affix, or use, or cause to be made, prepared, affixed, or used, the inspection legend, or any abbreviation, copy, or representation thereof, except in compli- ance with these regulations. Paragraph 7. Advertisements, photographs, and other representa- tions of any meat or product prepared exclusively in official establish- ments, which contain copies or reproductions of the inspection legend and which are not false or misleading, may be permitted when ap- proved in advance by the chief of bureau. Paragraph 8. All marks of inspection shall be carefully applied and securely affixed. Paragraph 9. No person shall remove or cause to be removed from an official establishment any article which these regulations require to be marked in any way unless the same is clearly and legibly marked in compliance with these regulations. Section 2. Paragraph 1. Each carcass which has been inspected and passed in an official establishment shall be marked at the time of inspection with the inspection legend and with the number of the establishment. Each primal part shall be likewise marked before it leaves the establishment in which it is first inspected and passed, except as provided in paragraphs 2 and 6 of this section and section 6 of Regulation 25. Paragraph 2. Primal parts which have have been inspected and passed but do not bear the inspection legend may be transported from one official establishment to another official establishment, for further processing, in a car, wagon, or other closed container, if the car, wagon, or container be sealed with a department seal bearing the inspection legend in compliance with these regulations. Paragraph 3. All primal parts which have been inspected and passed shall, after processing, bear, plainly and legibly, the in- spection legend and the number of the official establishment at which the processing was completed. Paragraph 1+. Inspected and passed sausages and other meat food products in animal casings, of the ordinary "ring" variety or larger, shall bear on the casings the inspection legend and the number of the establishment. Inspected and passed sausages and other meat food products in animal casings, of the smaller varieties, such as Frankfort and Vienna styles and pork sausage, shall bear on the casings one or more marks to each chain or two or more marks to each bunch, except in cases where such smaller varieties of sausage and products leave establishments in properly labeled cartons having a maximum capacity of 10 pounds and containing a single kind of product. All markings may be omitted from sausage and other meat food products in animal casings when 6uch sausage or products are to be packed in sealed cans. When 466041°-- 42 3 80 REG. 16. MARKING AND BRANDING, additional markings are required by these regulations, they shall be likewise applied. Paragraph 6. Meat food products in animal casings, other than sausage, shall be branded with the name of the product, the state- ment " composed of," and the names of the ingredients arranged in the order of their percentages. Paragraph 6. Any meat or product of such character or so small that it can not be marked with a brand, and which has been in- spected and passed, but does not bear the inspection legend, may be transported in a closed container bearing the inspection legend and other marks required by these regulations. When such container has been opened, the contents thereof may not be further trans- ported in interstate or foreign commerce unless reinspected and packed in a container or containers bearing the inspection legend and other marks required by these regulations. The chief of bureau may authorize, meat and products of such character or so small that they can not be marked with a brand, which have been inspected and passed, but do not bear the inspection legend, to be removed from an official establishment in open containers when such articles have been sold by the establishment exclusively for consumption in the city or town at or in which the establishment is located. The chief of bureau may withdraw such privilege of removal in open containers if the same is in any way abused or if the estab- lishment makes any sale of any meat or product which is unsound, unhea.lthful, unwholesome, or otherwise unfit for human food. Section 3. Paragraph 1. When cereal, vegetable starch, or vege- table flour is added to sausage within the limits prescribed under paragraph 4 of section 6 of Regulation 18, or milk or its derivatives or analogous substances are added to sausage as provided for under paragraph 13 of section 6 of Regulation 18, the product shall be marked with the specific name of each of such added ingredients. as, for example, " cereal added," " potato flour added," u cereal and potato flour added," " dried milk added," " cereal and dried milk added," and so forth, as the case may be. When water in excess of 3 per cent and cereal, vegetable starch, vegetable flour, milk or its derivatives or analogous substances, are added to certain kinds of sausage, as provided in paragraphs 4, 5, and 13 of section 6 of Eeg- ulation 18, the product shall be marked with its name, qualified by the addition of the specific names of the added substances, in- cluding water, the entire name as qualified to appear in letters of uniform size and style, as, for example, " sausage, water, and cereal," " sausage, water, and potato flour," " sausage, water, cereal, and potato flour," "sausage, water, and dried milk," "sausage, water, cereal, and dried milk," etc., as the case may be. When water, but no cereal, vegetable starch, vegetable flour, or milk or its derivatives or analogous substances, is added to certain kinds of sausage, as pro- vided in paragraph 5 of section 6 of Regulation 18, the addition of water need not be stated. Paragraph #. When coloring matter is used in the preparation of casings, as provided in paragraph 3 of section 6 of Regulation 18, the product shall be marked with the phrase, "artificially colored." RRG. 16. MARKING AND BRANDINGS Si Paragraph 8. When benzoate of soda is added to sausage or other meat food products in animal casings the product shall be marked to show the presence and the percentage amount of such ingredient. Section 4. Paragraph 1. Official establishments shall furnish such ink brands, burning brands, and like devices for marking meat and products as the chief of bureau may require. In advance of manu- facture, complete and accurate descriptions and designs of the same shall be submitted to and approved by the chief of bureau. Every such brand and device which bears the inspection legend shall, im- mediately upon being manufactured, be delivered into the custody of the inspector in charge of the establishment, and shall be used only under the supervision of a bureau employee. When not in use for marking inspected and passed meat and products, all such brands and devices bearing the inspection legend shall be kept locked in properly equipped lockers or compartments, the keys of which shall not leave the possession of a bureau employee. Paragraph 2. Official establishments shall furnish all ink for mark- ing meats and products. Before being used, samples of the same shall be submitted to and approved by the chief of bureau. Section 5. All brands and devices furnished by the bureau for marking articles with the inspection legend, including self-locking seals and presses for lead and wire seals, shall be used only under the supervision of a bureau employee, and, when not in use for mark- ing, shall be kept locked in properly equipped lockers or compart- ments, the keys of which shall not leave the possession of a bureau employee. Section 6. No brand or device shall be false or misleading. The letters and figures thereon shall be of such style and type as will make a clear impression. The inspection legend and establishment number on brands shall be separate and apart from trade names, marks, or other devices. Section 7. Paragraph 1. Except as provided in paragraphs 2 and 3 of this section and in section 6 of Regulation 25, when any inspected and passed meat or product for domestic commerce is moved from an official establishment, or meat or prod act of such character or so small that it can not be marked is moved for domestic commerce from a place having market inspection under these regulations, the shipping container shall bear a domestic meat label which has been submitted to and received the approval of the department and conforms to the following specifications: The label shall be printed with black ink on white paper of good quality, and shall be not less than 2J by 4 inches in size. The phrase "domestic moat label" shall be printed inside the border across one end of the label. The word " establish- ment " and the official number shall constitute the top line of the label and shall be printed in type of such size and style as to make them the most conspicuous part of the label. The following statement shall be printed in uniform style: "The meat or meat food product con- tained herein has been U. S. inspected and passed by Department of Agriculture." The name and address of the establishment, or the name only may also be printed on the label, at the bottom thereof, in type of such size and style as to be less conspicuous than the establish- ment number. No word or statement, except as permitted b} T this paragraph, and no picture or other advertising matter, device, or 82 REG. 16. MARKING AND BRANDING. design, shall appear upon the domestic meat label, which in form and substance shall be as follows : _J LxJ ESTABLISHMENT 999 THE MEAT OR MEAT FOOD PRODUCT CONTAINED HEREIN HAS BEEN U. S. ^ INSPECTED AND PASSED BY DEPART- O f— CO UJ MENT OF AGRICULTURE. SMITH, JONES 8c RANKIN, o NEW YORK, N. Y. Paragraph 2. When any meat or product prepared in an official establishment for domestic commerce has been inspected and passed and is inclosed in a cloth wrapping as a shipping container, such wrapping shall bear the inspection legend and establishment number applied by an ink brand, except in those cases in which the inspec- tion legend and establishment number on the articles themselves are clearly legible through the wrapping. Paragraph 3. The use of domestic meat labels is not required on containers bearing trade labels which have been approved by the department and on which the inspection legend appears in plain view after the package is prepared for shipment. Section 8. The shipping or outside containers of meat and prod- ucts for export shall be marked in compliance with sections 1 and 6 of Regulation 24. Section 9. Inedible grease, inedible tallow, or other inedible fat having the physical characteristics of an edible product shall be denatured or otherwise destroyed for food purposes. Containers of such inedible grease, inedible tallow, or other inedible fat shall be conspicuously marked with the word " Inedible." Such con- tainers as tierces, barrels, and half barrels shall have both ends painted white with durable paint and the word " Inedible " marked thereon in letters not less than 2 inches high, while on tank cars the letters shall be not less than 4 inches high. Section 10. Paragraph 1. Tank cars carrying inspected and passed product between official establishments shall be equipped for sealing and be securely sealed with seals bearing the inspection legend furnished by the department and affixed by bureau employees. Paragraph 2. Each tank car carrying inspected and passed product from an official establishment to any destination other than an official KEGS. 16, 11. MARKING AND BRANDING J LABELING. 33 establishment shall bear a label containing the true name of the product, the inspection legend, the establishment number, and the words "date of loading," followed by a suitable space for the inser- tion of the date. The label shall be conspicuously located and shall be printed on material of such character and be so affixed as to pre- clude detachment or effacement upon exposure to the weather. Before the car is removed from the place where it is unloaded, the carrier shall remove or obliterate such label. Paragraph 3. When inspected and passed products for export are transferred from tank cars to other containers on boats, such transfer shall be under bureau supervision, and the containers on the boats shall be likewise labeled. Section 11. Paragraph 1. All meat and meat food products in- tended for the United States Navy and found, upon inspection by bureau inspectors, to conform to the Navy specifications shall bear a special mark composed of the letters U. S. N. inclosed within a heart- shaped shield the top of which is formed of two depressed curved lines meeting at the center. Paragraph 2. All meat and meat food products intended for the United States Marine Corps and found, upon inspection by bureau inspectors, to conform to the Marine Corps specifications shall bear a special mark composed of the letters U. S. M. C. and the Marine Corps insignia inclosed within an oblong. REGULATION 17. LABELING. Section 1. Paragraph L When anv inspected and passed meat or product is placed or packed in an official establishment, in any can, pot, tin, canvas, or other receptacle or covering constituting an imme- diate or true container within the meaning of these regulations there shall be attached to such container or covering a trade label as herein- after described in this regulation. Paragraph 2. No container or covering which bears or is to bear a trade label shall be filled, in whole or in part, except with articles which have been inspected and passed in compliance with these regu- lations and which are sound, healthful, wholesome, fit for human food, and strictly in accordance with the statements on the label. No such container or covering shall be filled, in whole or in part, and no trade label shall be affixed, except under the supervision of a bureau employee. Section 2. Paragraph 1. Trade labels shall bear the true name of the meat or product contained in the package, and, except as pro- vided in paragraphs 2 and 5 of this section, or as hereinafter specified in this paragraph shall bear, in prominent letters and figures of uniform size, the phrase " U. S. inspected and passed by Department of Agriculture," and the number of the official establishment at which the meat or product was prepared, or, if processed, the number of the establishment at which last processed. The establishment number may be omitted from labels applied to metal containers on which such number is embossed and from cartons used as containers of oleo- margarine, lard, or compound and the product in which is immedi- ately inclosed in an approved wrapper bearing the inspection legend and establishment number. Labels may also bear any other state- 34 REG. 17. LABELING. ment, not false or misleading, which has been approved by the department. Paragraph 2. Trade labels within the meaning of these regulations shall include printed, lithographed, or embossed labels, stickers, seals, wrappers, and receptacles. Metal containers on which the inspection legend is embossed may, with the approval of the department, bear the inspection legend in abbreviated form. Paragraph 3. Stencils, box dies, inserts, tags, so-called " liners " and " circles " and like devices shall not be used in an official establish- ment unless previously approved by the department, nor shall they bear the inspection legend or any abbreviation or representation thereof : Provided^ That wooden boxes of light material and having a maximum capacity of 5 pounds may, upon specific approval by the chief of bureau, have the inspection legend and establishment number imprinted thereon. Sketches of inserts, tags, liners, circles, and like devices shall be submitted for approval in the same manner as pre- scribed for labels in paragraph 1 of section 3 of this regulation. Paragraph 4~ The establishment number shall be embossed on all sealed tin containers of inspected and passed meat and products filled in an official establishment except that sealed cans, such as those used for sausage in oil and which bear lithographed labels in which the establishment number is incorporated, need not have the establish- ment number embossed thereon. Trade labels shall not be affixed to containers so as to obscure the embossed establishment number. Paragraph 5. When any meat or product is placed in cartons or in wrappers of paper or cloth, or in such other containers as the department may approve, the inspection legend and the establishment number may be embodied in a sticker or seal prominently displayed with the trade label, but not necessarily a part thereof. Such stickers or seals shall not be used without the approval of the department, and shall be securely affixed to the containers under the supervision of a bureau employee after an approved trade label has been affixed. Paragraph 6. No detachable device bearing the inspection legend or any abbreviation or representation thereof shall be affixed to any meat or product or the container thereof. Section 3. Paragraph 1. No trade label shall be used until it has been approved in its final form by the department. Triplicates of new trade labels in the form of sketches, proofs, or photographic copies shall be submitted through the inspector in charge to the de- partment for approval, and finished trade labels shall not be pre- pared in advance of such approval of sketches. After trade laoels have been printed, lithographed, or embossed in accordance with the approved sketches or proofs, they shall be submitted in quadruplicate through the inspector in charge for final approval and nling. Paragraph 2. All trade labels, whether in the form of sketches, proofs, or finished labels, which are submitted to the department for final approval, shall, when the chief of bureau shall so require, be accompanied by a statement showing the kinds and percentages of the ingredients of the product in any container on which it is de- sired to use the label. Approximate percentages may be given in cases where the percentages of ingredients may vary from time to time, if the limits of variations are stated. Section 4. Trade labels shall be used only on products for which they are approved. They shall not be applied to any meat or prod- REG. 17. LABELING. 35 act the container of which bears any statement that is false or mis- leading. Section 5. Trade labels to be affixed to packages of any meat or product for foreign commerce may be printed in a foreign language. The inspection legend and the ofh'cial establishment number shall in all cases appear thereon in English; but, in addition, may appear, literally translated, in foreign languages. Section 6. The name under which inspection is granted to an of- h'cial establishment may appear, without qualification, upon the label or the container of an article prepared by the official establish- ment so named. When an article is prepared by an official establish- ment for a person other than one of those to whom inspection has been granted at that establishment, and the name of such person is to appear upon the label or container thereof, a prominent and con- spicuous statement shall appear upon the label to the effect that the article was prepared for such person, or the term "distributor" or "distributors" or "distributed by," or other eauivalent term, shall be used thereon in connection with the name or such person, or the name of such person shall be qualified by the addition of the word "brand" or "style" in direct connection with the name of the dis- tributor and in the same size and style of lettering. Section 7. Paragraph 1. No meat or product, and no container thereof, shall be labeled with any false or deceptive name; but estab- lished trade names which are usual to such articles and are not false or deceptive and which have been approved by the Secretary of Agriculture may be used. Paragraph 2. No statement, word, picture, design, or device which conveys any false impression or gives any false indication of origin or quality shall appear on any label. For example: (a) The picture of any swine shall be allowed only on labels used in connection with pork products. (b) Names of countries, States, and Territories, and such other geographical names as the department may approve, may be used on labels only when followed by the word "style," "type," "cut," or "brand," in the same size and style of lettering as the geographical name, unless the products for which the labels are intended are pre- pared in the localities named: Provided, That when a geographical name by reason of long usage is recognized as a generic term, indi- cating a certain style, type, or brand, such name may be used without the words "style," "type," or "brand," when accompanied by a statement showing the State or Territory in which the product is prepared, if prepared in a State or Territory, and showing the locality in which the product is prepared, if not prepared in a State or Territory. For example, sausage of the kind commonly known as Vienna sausage may be labeled either " Vienna style sausage " or " Vienna sausage, made in Illinois." In the latter case the words showing the place of manufacture need not be in the same size and style of lettering as the name of the product, but shall be plain and conspicuous. (c) Names or illustrations indicative or imitative of distinctive types or breeds of livestock shall not be used on labels unless the products for which such labels are intended are actually derived from carcasses of animals of the type or breed specified. 36 REG. 17. LABELING. (d) The word "ham" without any prefix indicating the species of animal from which derived shall be used on labels only in con- nection with pork hams. (e) The word "fresh" shall not be used on labels in connection with any meat or product the ingredients of which, in whole or in part, have undergone any process of curing. (/) Such terms as "meat extract" or "extract of beef," without qualification, shall not be permitted on labels in connection with products prepared from organs or parts of the carcass other than fresh flesh. Extracts prepared entirely from parts of the carcass other than fresh flesh shall not be labeled "meat extract," but may be properly labeled with the true names of the parts from which prepared, as, for example, "liver extract." The terms "beef ex- tract " and " extract of beef " without qualification shall be applied only to extracts of fresh beef. Extract of cured beef or of other cured meat shall be designated, respectively, as " extract of cured beef," " extract of cured meat," or " cured-meat extract." In the latter case the words " cured " and " meat " shall appear on one line in the same size and style of lettering and shall be connected by a hyphen. When beef extract or meat extract is mixed with extract from cured meat or extract derived from the other parts of the carcass, such mixture shall be designated as " compound meat extract," and in addition there shall appear on the label a statement showing the ingredients, other than fresh flesh, w T hich have been used in prepar- ing the extract. In the case of fluid extract the word " fluid " shall also appear on the label, as, for example, " fluid extract of beef." The word "fluid" merely indicates a lower percentage of solid matter. (g) Such terms as " country," " farm," and the like, shall not be used on labels in connection with meat and products unless such meat and products are actually prepared in the country or on the farm. However, if the articles are prepared in the same way as in the country or on the farm, these terms, if qualified by the word " style " in the same size and style of lettering, may be used. Sau- sage containing cereal shall not be labeled " country style," and lard not rendered in an open kettle shall not be designated as " country style." (h) The word "leaf" shall not be used in connection with lard prepared from fat other than leaf fat. The qualification " prime steam " shall not be applied to lard rendered in whole or in part from fats obtained from cured meats or trimmings. (i) Oil, stearine, or stock obtained from beef or mutton fats ren- dered at a temperature above 170° F. shall not be designated as "oleo oil," " oleo stearine," or " oleo stock," respectively. Section 8. A meat food product when composed of more than one ingredient shall not bear a label with a name stating or indicating that the product is a substance which is not the principal ingredient contained therein, even though such name be an established trade name. The term "principal ingredient," as used in this section, shall be construed to mean that such ingredient is equal to or exceeds in amount the other ingredients combined, exclusive of cereal and water. If the ingredients are stated on the label, they shall appear in the order of their percentages. For example, sausage containing REG. 17. LABELING. 87 pork and beef shall not be labeled " pork sausage," but shall be labeled "pork and beef sausage." However, if the pork ingredient equals or exceeds 50 per cent of the meat content, the sausage may be labeled "pork sausage, beef added." A product consisting of veal, pork, and beef shall not be labeled " veal loaf," but may be designated as " veal, pork, and beef loaf." However, if the veal in- gredient is not less than 50 per cent of the meat content of the pro- duct, the product may be labeled "veal loaf, pork and beef added," the words " pork " and " beef " to appear in the order oi their per- centages, as above indicated. Section 9. Paragraph 1. When a meat food product contains an added substance or substances, the label shall show the added sub- stance or substances except as provided in the succeeding paragraphs of this section. Paragraph 2. When cereal, vegetable starch, or vegetable flour is added to sausage within the limit prescribed by paragraph 4 of section 6 of Regulation 18, or milk or its derivatives or analogous substances are added to sausage as provided for under paragraph 13 of section 6 of Regulation 18, there shall appear on the label in a prominent manner, contiguous to the name oi the product, the spe- cific name of each of such added ingredients, followed by the word " added," as, for example, " cereal added," " potato flour added," " cereal and potato flour added," " dried milk added," " cereal and dried milk added," and so forth, as the case may be. When water in excess of 3 per cent and cereal, vegetable starch, vegetable flour, milk or its derivatives, or analogous substances are added to certain kinds of sausage as provided in paragraphs 4, 5, and 13 of section 6 of Regulation 18, the product shall be labeled with is name qualified by the addition of the specific names of the added substances, including the water, the entire name as qualified to appear in letters of uni- form size and style, as, for example, " sausage, water, and cereal," " sausage, water, and potato flour," " sausage, w T ater, cereal, and po- tato flour," " sausage, water, and dried milk," "sausage, water, cereal, and dried milk," and so forth, as the case may be. When water, but no cereal, vegetable starch, vegetable flour, or milk or its derivatives or analogous substances, is added to certain kinds of sausage as provided in paragraph 5 of section 6 of Regulation 18, the addition of water need not be stated. Paragraph 3. When meat food products in animal casings, other than sausage, are placed in wrappers, cartons, or other containers, the labels on such containers shall bear the name of the product, the words " composed of " or equivalent statement, and the names of the ingredients arranged in the order of their percentages. Paragraph 4. When there is added to any meat food product other than sausage and products referred to in paragraphs 2 and 3 of this section, cereal, vegetable starch, or vegetable flour not in excess of 5 per cent individually or collectively, there shall appear on the label in a conspicuous manner contiguous to the name of the product, the specific name of each of such added ingredients, followed by the v»ord " added," as, for example, " cereal added," " potato flour added," u cereal and potato flour added." and so forth, as the case may be. If any such product contains cereal, vegetable starch, or vegetable flour, individually or collectively, in excess of 5 per cent the specific name 38 REG. 17. LABEIJNG. or names of such added ingredients shall appear as a part of the name of the product in uniform size and style of letters, for example, u potted meat and cereal," " potted meat and potato flour," " potted meat, cereal and potato flour " : Provided, however, That products such as meat loaves, pates, soups, tripe with onion sauce ? Irish stew, stewed kidneys, hash, chile con carne, tamales, boiled dinners, chop suey, scrapple, and the like, may contain cereal and similar sub- stances without the presence of such substances being indicated on the labels. Paragraph 5. When edible parts of the head other than flesh and fat, edible parts of the viscera, or other similar edible parts, are added to any meat or product bearing a name, such as " meat," "beef ," " pork," " veal," and the like, there shall appear on the label, in a prominent manner and contiguous to the name of the product, the statement " meat products added," or " meat by-products added," provided such parts are not in excess of 20 per cent. If this per- centage is exceeded, the words " and meat products," or " and meat by-products " shall appear as a part of the name of the product and in the same size and style of lettering. The percentage of such parts added to any meat or product shall be based on the weight of the meat ingredient of the product exclusive of added substances. When a potted, deviled, or similar article of food is prepared exclusively from the above-mentioned parts, the product shall be labeled " potted-meat products," " potted-meat by-products," " deviled-meat products," " deviled-meat by-products," and the like. Paragraph 6. On and after three years from the date of the order adopting these regulations the term " meat products " shall not be used to declare the presence of edible parts of the head other than flesh and fat, edible parts of the viscera, or other similar edible parts, as provided for in paragraph 5 of this section, unless hereafter expressly authorized by the Secretary of Agriculture upon its being shown to his satisfaction that continuance of the use thereof for a longer period is equitable and is rendered necessary in order to utilize stocks of labels on hand or ordered at the time the regula- tion takes effect. Paragraph 7. Lard may have added thereto lard stearin or stearin made from lard (hydrogenated lard) without the presence of such added substance being shown on the label. Paragraph 8. When not over 20 per cent of oleo stearin, beef fat, mutton fat, or vegetable stearin is added to lard, there shall appear on the label, contiguous to and in the same size and style of letter- ing as the name of the product, the statement " oleo stearin added," " beef fat added," " mutton fat added," or " vegetable stearin added," respectively, as the case may be. Paragraph 9. Labels for mixtures, other than oleomargarine, con- sisting of fat derived from carcasses of cattle, sheep, swine, or goats, shall bear the names of the ingredients in a prominent manner in the order of their percentages, preceded by the statement " composed of" or "made from," or an equivalent statement. If vegetable fat is included in such mixture, the phrase " vegetable fat " (or vege- table oil, or vegetable stearin, or both, as the case may be) or the specific name or names of the vegetable fat shall appear among the REG. 17. LABELING. 39 names of the other ingredients. Tierces, barrels, and half barrels containing "compound," or "lard substitutes," or "lard compound," shallj immediately after filling, be legibly marked on one end. and on the side near the end, with the true name of the product. Tin pails, drums, tubs, and similar containers of such products shall bear the true name of the product also on the side at the time of filling. Mixtures of which the lard ingredient equals or exceeds in amount the other ingredients combined may bear the name " lard compound n preceding the statement of composition provided for in this para- graph. Paragraph 10. Containers of meat packed in borax shall, at the time of packing, be marked " for export," followed on the next line by the words " packed in preservative " or such equivalent statement as may be approved for this purpose by the department, and directly beneath this there shall appear the word "establishment" or abbre- viation thereof, followed by the number of the establishment at which the product is packed. The complete statement shall be applied in a conspicuous location and in letters not less than 1 inch in height. Paragraph 11 '. Any meat or product containing any benzoate of soda shall be plainly labeled so as to show the presence and the per- centage amount of such benzoate of soda. Paragraph 12. When permitted coloring matter is used in the preparation of lard or other prepared animal fats, or for the purpose of coloring sausage casings, under the provisions of paragraph 3 of section 6 of Regulation 18 there shall appear on the label in a promi- nent manner and contiguous to the name of the product, except in the case of oleomargarine, the statement " artificially colored." Section 10. All meat and products in package form shall have the quantity of the contents thereof plainly and conspicuously marked on the outside of the package in terms of weight, measure, or numeri- cal count: Provided. That such reasonable variations and tolerances and also exemptions as to small packages shall be permitted as shall be established by rules and regulations made pursuant to the food and drugs act. Section 11. Paragraph 1. No marks of Federal inspection which have been previously used shall be again used for the identification of any meat or product except as provided in paragraph 2 of this section. Paragraph 2. All stencils, marks, labels, or other devices, whether relating to any meat or product or otherwise, on previously used containers, shall be removed or obliterated before such containers are used for any meat or product, unless such stencils, marks, labels, or devices correctlv indicate the article to be packed therein and such containers are refilled under the supervision of bureau employees. Section 12. Paragraph 1. All labeling of meat and products re- quired to be inspected by bureau employees shall be in compliance with these regulations. Paragraph 2. No person shall apply or affix, or cause to be applied or affixed, any label to any article prepared or received in an official establishment or to any container thereof except in compliance with these regulations. Paragraph S. No person shall, in an official establishment, fill or cause to be filled, in whole or in part, any container with anj 40 REG. 18. PREPARATION OF MEATS AND PRODUCTS. article required by these regulations to bear a label, except in com- pliance with these regulations. Paragraph 4- No person shall remove or cause to be removed from an official establishment any meat or product bearing a label unless such label be in compliance with these regulations. REGULATION 18. REINSPECTION AND PREPARATION OF MEAT AND PRODUCTS. Section 1. Paragraph 1. All meat and products, whether fresh or cured, even though previously inspected and passed, shall be reih- spected by bureau employees as often as may be necessary, in order to ascertain whether the same are sound, healthful, wholesome, and fit for human food at the time the same leave official establishments. If upon reinspection any article is found to have become unsound, unhealthful, unwholesome, or in any way unfit for human food, the original mark, stamp, or label thereon shall be removed or defaced and the article condemned : Provided, That — (a) If an article becomes soiled or unclean by falling on the floor or in any other accidental way it may be cleaned and presented for reinspection. (b) If an article is found to have absorbed a foreign odor, con- tains mold or similar substance, or in the case of lard there is present the condition known as tank- water sourness in the first stage, and the article is capable of being rehandled by approved methods for food purposes, the official establishment may be permitted, if the necessary steps are immediately taken, to so rehandle it in a manner prescribed by the chief of bureau. If upon final reinspection the article is found to be sound, health- ful and wholesome, it shall be passed for human food; otherwise it shall be condemned. Paragraph 2. Care shall be taken to see that meats and products are in good condition when placed in freezers. In case there is any doubt as to the soundness of any frozen meat or product the inspector will require the defrosting and reinspection of a sufficient quantity thereof to determine its actual condition. Section 2. Upon all meat and products which are suspected on reinspection of being unsound, unhealthful, unwholesome, or in any way unfit for human food, or upon the containers thereof, there shall be placed by a bureau employee, at the time of reinspection, a " U. S. retained " tag. The employee who affixes the tag shall record the tag number and the kind and amount of the article retained. Such tag shall accompany such article to the retaining room or other special place for final inspection. When the final inspection is made, if the article is condemned, the original mark, stamp, or label thereon shall be removed or defaced and the inspector shall stamp on or write across the face of the retained tag the phrase " U. S. inspected and condemned," and this tag shall accompany such article into the tank. The inspector shall make a complete record of the transaction and shall report his action to the inspector in charge. If, however, upon final inspection the article is passed for food, the inspector shall remove the retained tag, record the transaction, and report his action to the inspector in charge. Section 3. Paragraph 1. Except as provided in Regulation 12, no meat or product shall be brought into an official establishment REG. 18. PREPARATION OF MEATS AND PRODUCTS. 41 unless it has been previously inspected and passed by a bureau em- ployee, nor unless it can be identified by marks, seals, brands, or labels as having been so inspected and passed, nor, except as pro- vided in paragraph 2 of section 12 of Regulation 27, if it has been processed elsewhere than in an official establishment. All meat and products brought into an official establishment in compliance with these regulations shall be identified and reinspected at the time of receipt, and be subjected to further reinspection in such manner and at such times as may be deemed necessary. If upon such reinspection any article is found to be unsound, unhealthful, unwholesome, or otherwise unfit for human food, the original mark, stamp, or label shall be removed or defaced and the article condemned. Paragraph 2. Any meat or product which has been inspected and passed under these regulations and bears the inspection legend may be shipped in interstate or foreign commerce, provided it is sound, healthful, wholesome, and fit for human food and has not been processed, reprocessed, or changed in any manner so as to alter the character of the product. Paragraph S. Except as prohibited by paragraph 2 of this section, cod, kidney, and breast fat from inspected and passed beef carcasses may be brought from unofficial establishments, markets, or shops which handle no beef carcasses except those which have been inspected and passed, into official establishments, provided such fats have been handled at all times in a sanitary manner and are found on reinspec- tion, when received, to be sound, healthful, wholesome, and fit for human food. Section 4. Every official establishment shall designate, with the approval of the inspector in charge, a dock or place at which returned meat and products shall be received, and such meat and products shall be received only at such docks or places and shall be there in- spected by a bureau employee before entering the establishment. Section 5. Paragraph 1. All processes used in curing, pickling, rendering, canning, or otherwise preparing any meat or product in official establishments shall be supervised by bureau employees. No fixtures or appliances, such as tables, trucks, trays, tanks, vats, ma- chines, implements, cans, or containers of any kind, shall be used unless they are of such materials and construction as will not con- taminate the meat and products and are clean and sanitary. All steps in the processes of manufacture shall be conducted carefully and with strict cleanliness in rooms or compartments separate from those used for inedible products. Paragraph 2. All substances and ingredients used in the manufac- ture or preparation of any meat or product shall be clean, sound, healthful, wholesome, and otherwise fit for human food. Paragraph S. Pumps, pipes, conductors, and fittings used to con- duct milk, cream, or mixtures of milk or cream in the manufacture of oleomargarine shall be of sanitary construction, with smooth inner and outer surfaces of noncorrosive material or coated with nickel, tin, or other approved material, readily demountable for cleaning, and shall be kept clean and sanitary. Paragraph If.. All milk and cream used in the preparation of oleo- margarine shall be pasteurized and all butter used for this purpose shall be made from pasteurized products or pasteurized within the establishment. 42 REG. 18. PREPARATION OF MEATS AND PRODUCTS. Section 6. Paragraph 1. No meat or product shall contain any sub- stance which impairs its wholesomeness, nor contain, except as per- mitted bv paragraphs 2, 3, and 8 of this section, any dye, preservative^ or added chemical. Paragraph 2. There may be added to meat and products common salt, sugar, wood smoke, cider vinegar, wine vinegar, malt vinegar, sugar vinegar, glucose vinegar, spirit vinegar, pure spices, saltpeter, and nitrate oi soda. Benzoate of soda may be added to meat and products only when declared on the label, as provided by paragraph 11 of section 9 of Regulation 17. Paragraph 3. Only harmless coloring matters may be used, and these only with the approval of and in such manner as may be desig- nated by the department. Dyes may be used in or upon the products only in the manner and under the conditions following : (a) The dyes may be mixed with prepared fats, such as lard and lard compounds. (b) The dyes may be used for coloring sausage casings or other casings, by dipping or application, provided the character of the casing is such that the dye does not penetrate into the meat food product contained in the casing. If cloth casings are used, they shall be coated with uncolored paraffin before the application of the color. (c) When artificial coloring matter is used, the product shall be marked or labeled as required by paragraph 2 of section 3 of Reg- ulation 16 and paragraph 12 of section 9 of Regulation 17. Paragraph 4- Sausage shall not contain cereal, vegetable starch, or vegetable flour, individually or collectively, in excess of 2 per cent. Paragraph 5. Water or ice shall not be added to sausage except for the purpose of facilitating grinding, chopping, and mixing, in which case the added water or ice shall not exceed 3 per cent, except that sausages of the class which are smoked or cooked, such as Frank- fort style, Vienna style, and Bologna style, may contain added water in excess of 3 per cent, but not in excess of an amount necessary to make the produet palatable. Paragraph 6. No " compound," lard substitute, lard, or lard com- pound shall contain added water. Paragraph 7. The use of substances necessary for the proper prep- aration, clarification, or refining of meat and products may be per- mitted, subject to the approval of the Secretary of Agriculture, pro- vided they do not impair the quality of the meat or product and are eliminated during the further process of manufacture ; as, for exam- ple, the use of bicarbonate of soda and fuller's earth in the prepara- tion of fats, and the use of sal soda or lime in the cleansing of tripe. Paragraph 8. When no substance is used in the preparation or packing thereof which, either in kind or in proportion, conflicts with the laws of the foreign country to which they are to be exported, and the foreign purchaser so directs in writing, meat food products for export to such foreign country may contain preservatives in accord- ance with such direction. Such products shall be prepared and oacked in compartments of the establishment separate and apart from the compartments in which any meat or product is prepared or packed for domestic use or consumption, except as permitted by paragraph 9 of this section, and shall be kept separate. REG. 18. PREPARATION OF MEATS AND PRODUCTS. 43 Paragraph 9. The packing of articles which are prepared, as pro- vided for in paragraph 8 of this section, with any preservatives not permitted by paragraph 2 of this section may be done in the regular packing room, provided no other meat or product be allowed in the packing room during the time of such packing. After the packing is completed, the pacldng room shall be thoroughly cleansed of the preservative before the packing of other articles therein is resumed. A separate room or compartment constructed of tight partitions or walls shall be set apart for storing the preservatives, trays, and other appliances used in connection with the packing. This room or com- partment shall be held under a lock furnished by the department, the key of which shall not leave the custody of a bureau employee. Paragraph 10. The packing of all articles under paragraphs 8 and 9 of this section shall be conducted under the personal supervision of a bureau employee. Paragraph 11. No article prepared or packed for export under paragraph 8 or 9 of this section shall be sold or offered for sale for domestic use or consumption, unless and until destroyed for food purposes under the personal supervision of a bureau employee. Paragraph 12. The contents of the container of any article prepared or packed for export under paragraph 8 or 9 of this section shall not be removed, in whole or in part, prior to exportation, except under the supervision of a bureau employee. If such contents be removed prior to exportation, then the article shall be either repacked, in ac- cordance with the provisions of paragraph 8 or 9 and paragraph 10 of this section, or destroyed for food purposes under the personal supervision of a bureau employee. Paragraph IS. Milk, skimmed milk, dried milk, dried skimmed milk, malted milk, and analogous substances and products which may be approved for such purposes by the Secretary of Agriculture, may be added to sausage, provided their use does not result in added water or moisture in excess of 3 per cent in unsmoked and uncooked sausage, or in excess of an amount necessary to make the product palatable in sausages of the class which are smoked or cooked, as referred to in paragraph 5 of this section. Section 7. Paragraph 1. Any canned meat or product which re- quires sterilization to preserve it shall be sterilized on the same day that the cans are filled. Defective or leaky cans discovered after the process of sterilization has been completed shall not be repaired or repacked unless (a) the repairing, or repacking be completed within six hours after the process of sterilization has been completed, or (b) if their defective or leaky condition be discovered during an after- noon run, they be held in coolers of a temperature not exceeding 34° F. until the following day, when they may be repaired or repacked. Sterilization will be deemed completed within the meaning of this Paragraph when the cans have sufficiently cooled for inspection and andling. The contents of all defective or leaky cans not repaired or repacked in compliance with this paragraph shall be condemned. Paragraph 2. Sausage prepared or packed in oil shall be heated to a temperature of at least 160° F. and this tempernture maintained within the can for not less than 30 minutes. Cans should show good vacuum. 44 REG. 18. PREPARATION OF MEATS AND PRODUCTS. Paragraph 3. Meat and products cooked in official establishments shall be cooked only in such manner as may be approved by the chief of bureau. Paragraph If.. Inasmuch as it can not certainly be determined, by any present known method of inspection, whether the muscle tissue of pork contains trichinae, and inasmuch as live trichinae are dangerous to health, no article of a kind prepared customarily to be eaten with- out cooking shall contain any muscle tissue of pork unless the pork has been subjected to a temperature sufficient to destroy all Live trichinae, or other treatment prescribed by the chief of bureau. Paragraph 6. Meats passed for sterilization may be used for the preparation of such meats and products as canned meats, sausages, cooked or boiled meats, meat loaves and similar products, provided all parts of the meat are heated to a temperature not lower than 170° F. for a period of not less than 30 minutes, and further that the arti- cles so prepared be marked in accordance with bureau requirements. Section 8. Unless labeled at once, canned meat and products shall be marked so as to maintain their identity until the final label is attached. Section 9. Paragraph 1. The only animal casings that may be used as containers of any meat or product are those from cattle, sheep, swine, or goats. Paragraph #. Casings for meat and products shall be carefully inspected by bureau employees. Only those which have been care- fully washed and thoroughly flushed with clean water, are suitable for containers, are clean, and are passed on such inspection, shall be used. Paragraph 3. Portions of casings which show infestation with iEsophagostomum or other nodule-producing parasite, and wea- sands infested with the larvae of Ilypoderma lineatum, shall be re- jected, except that when the infestation is slight and the nodules and larvae are removed, the casing or weasand may be passed. Paragraph 4~ Intestines shall not be used as ingredients of meat food products, except under such terms and restrictions as the chief of bureau may specifically prescribe. Paragraph 5. The fermenting and sliming of hog and sheep casings shall be done only in compartments separate from those in which either edible or inedible products are handled. Section 10. Paragraph 1. 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. Paragraph 2. 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 detached with kidney fat, shall be inspected before being used in or shipped from the establishment Paragraph 3. 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. Paragraph 4. Tonsils shall be removed and shall not be used as ingredients of meat food products. REG. 19. MARKET INSPECTION. 45 Section 11. No blood which comes in contact with the surface of the body of an animal or is otherwise contaminated shall be col- lected for food purposes. Only blood from animals the carcasses of which are 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. Section 12. Lard which is to be labeled as such shall be prepared in equipment used exclusively for that product, except that per- mission may be granted by the chief of bureau for restricted use of lard equipment for the preparation of other edible products. The pipes and equipment used for edible fats shall be so arranged that the identity of each product shall be maintained until the product is properly labeled. Section 13. Samples of meat and products, water, dyes, chemicals, preservatives, spices, or other articles in any official or exempted establishment shall be taken, without cost to the department, for examination, as often as may be deemed necessary by the bureau. Section 14. No dye, chemical, preservative, or other substance, the use of which is prohibited by these regulations, shall be brought into or kept in an official establishment. Section 15. No mixture which does not contain a considerable and definite proportion of inspected and passed meat or products shall bear the inspection legend or any abbreviation or representation thereof. If any mixture of which meat or product is an ingredient contains only inspected and passed meat or product, and such in- gredient is not a considerable and definite proportion thereof, and any reference is made to inspection on the label or container thereof, such reference shall be in the following form : " The meat contained herein has been inspected and passed at an establishment where Federal inspection is maintained." Any mixture which does not contain a definite or considerable proportion of any meat or product may be transported in interstate or foreign commerce without being inspected or labeled under these regulations, but subject to the provisions and requirement of the food and drugs act and the regu- lations made thereunder: Provided, That where such mixture is pre- pared in a part of an official establishment, the sanitation of that part of the establishment shall be supervised by bureau employees and the meat or product used as an ingredient therein shall be in- spected before it enters the mixture. REGULATION 19. MARKET INSPECTION. Section 1. Paragraph 1. Market inspection may be established to provide for the interstate transportation or export, from public markets, and other places, of portions of inspected and passed meat and products which, when cut or otherwise removed from a marked carcass, part, or container, do not show the inspection legend. Each city in which market inspection is established shall be assigned an official number by the chief of bureau, and all articles transported under such inspection shall bear the inspection legend and the official number of the city. Paragraph 2. Persons granted inspection under paragraph 1 of this section shall conform to the requirements of the department 4GGU41' 42 — 4 46 REGS. 20, 21, 22. REPORTS; APPEALS; COOPERATION, ETC governing sanitation, the use of dyes, chemicals, and preservatives, and such other matters as may be specified from time to time by the chief of bureau as applicable thereto. Section 2. Unmarked portions cut from a marked carcass or part or removed from a marked container, under market inspection, for interstate transportation or for export, shall be inspected by a bureau employee at the time they are so cut or removed, and, if found to be sound, healthful, wholesale, and fit for human food, shall be marked with the inspection legend. Whenever practicable, the brand shall be applied to the meat itself. When this can not be done, the con- tainer thereof shall be marked, for interstate transportation, as re- quired by Regulation 16, or, for export, as required by Regulation 24. REGULATION 20. REPORTS. Section 1. Reports of the work of inspection carried on in every official establishment shall be forwarded to the department b} T the inspector in charge, on such blank forms and in such manner as may be specified by the chief of bureau. Section 2. Bureau employees shall make daily reports of the amounts of articles handled or prepared in the subdivisions of the establishments to which they are assigned and of such other things as the chief of bureau may require. Section 3. Each official establishment shall furnish to bureau em- ployees accurate information as to all matters needed by them for maldng their reports pursuant to section 2 of this regulation. Section 4. Reports on sanitation shall be made by the bureau em- ployees assigned to the various subdivisions of official establishments to the inspector in charge, and by the inspector in charge to the chief of bureau. REGULATION 21. APPEALS. Section 1. When the action of an inspector in condemning any meat of product is questioned, appeal may be made to the inspector in charge, and from his decision appeal may be made to the chief of bureau or to the Secretary of Agriculture, whose decision shall be final. REGULATION 22. COOPERATION WITH LOCAL AUTHORITIES. Section 1. Inspectors in charge shall cooperate, whenever practi- cable to do so in compliance with these regulations, with State, municipal, and other local officials in matters pertaining to meat in- spection. Section 2. Inspectors in charge shall confer with such officials at their stations and inform them of the Federal meat-inspection service, what the bureau is accomplishing in that particular locality, and, in turn, ascertain what is being done by the local officials. Such conferences shall be had from time to time, as may be practicable and mutually agreeable, with a view to Federal and local officials, each being helpful to the other in handling problems where assistance is required for the good of the service, and particularly for the purpose of preventing the use of unfit meat and products for food. REGS. 23, 24. BRIBERY, ETC.; EXPORT STAMP8 AND CERTIFICATES. 47 Section 3. If it be proposed to adopt a definite cooperative ar- rangement, the details thereof shall be submitted to and approved by the chief of bureau before it is put into effect REGULATION 23. BRIBERY, COUNTERFEITING, ETC. Section 1. It is a felony, punishable by fine and imprisonment, for any person, firm, or corporation to give, pay, or oiler, directly or in- directly, to any bureau employee authorized to perform any duty prescribed by the meat-inspection act or these regulations, any money or other thing of value with intent to influence such employee in the discharge of his duty. It is also a felony, punishable by fine and imprisonment, for any bureau employee engaged in the performance of any duty prescribed by the meat-inspection act or these regulations to receive or accept from any person, firm, or corporation engaged in interstate or foreign commerce any gift, money, or other thing of value given with any purpose or intent whatsoever. Section 2. It is a misdemeanor, punishable by fine and imprison- ment, for any person, firm, or corporation, or officer, agent, or em- ployee thereof, to forge, counterfeit, simulate, or falsely represent, or without proper authority to use, fail to use, or detach, or know- ingly or wrongfully to alter, deface, or destroy, or to fail to deface or destroy, any of the marks, stamps, tags, labels, or other identifica- tion devices provided for in the meat-inspection act or in and as di- rected by these regulations, on any carcass, part of carcass, or the food product or containers thereof, subject to the provisions of the meat-inspection act, or any certificate in relation thereto authorized or required in the meat-inspection act or as directed in these regula- tions. Section 3. Any meat or product which bears, or the container of which bears, the inspection legend or any other mark prescribed by the meat-inspection act, the imported-meat act, or these regula- tions shall be subject to inspection at any time or place. Section 4. Bureau employees shall report, in such form and man- ner as the chief of bureau shall prescribe, any meat or product which bears, or the container of which bears, the inspection legend or any other mark prescribed by the meat-inspection act, the im- ported-meat act, or these regulations, discovered by them outside of official establishments and which is unsound, unhealthful, un- wholesome, or in any way unfit for human food, so that criminal proceedings, proceedings for the seizure of any such article under the food and drugs act, or other proceedings may be instituted, as the facts may warrant. REGULATION 24. EXPORT STAMPS AND CERTIFICATES. 1 Section 1. Paragraph 1. A numbered meat-inspection stamp shall be affixed to each outside container (except cloth wrappings) of any inspected and passed meat or product for export or to the Philip- pines, except ship stores and small quantities exclusively for the personal use of the consignee and not for sale or distribution. 1 Attention Is directed to the requirement* of Regulation 25 goTerning transportation, and to the requirement of paragraph 11 of section 6 of Regulation 18 that article* pre- pared under said section 6 for export be destroyed for food purposes before belni; *old ot offered f w r ml!« for domestic use or conHUuiptlom. 48 REG. 24. EXPORT STAMPS AND CERTIFICATES. Paragraph 2. Such stamps shall be securely affixed either (a) in a grooved space made by removing a portion of the wood of sufficient size to admit the stamp, or (o) on either end of the pack- age, provided that the sides thereof are made to project at least one-eighth of an inch to afford the necessary protection from abrasion. Paragraph 8. The cloth wrapping used as an outside container of any inspected and passed meat or product for export shall bear the inspection legend and the establishment number applied by an ink brand. Paragraph 4. A numbered modified meat-inspection stamp con- taining the special certification required by the British authorities shall be affixed to each outside container of inspected and passed fresh pork cuts and organs exported to Great Britain. Paragraph 5. A numbered meat-inspection stamp shall be affixed to each tank car of inspected and passed lard or similar edible prod- uct for shipment to Canada. Section 2. Paragraph i. Upon application of the exporter, the inspector in charge is authorized to issue certificates for shipments of inspected and passed meats and products to any foreign country or to the Philippines. Certificates should be issued at the time the articles leave the establishment: if not issued at that time, they may be issued later only after identification and reinspection of the articles. Paragraph 2. Export certificates shall be issued in serial num- bers and in triplicate form. Each certificate shall show the names of the exporter and the consignee, the destination, the numbers of the stamps, if any, attached to the articles to be exported, the shipping marks, the kind of product, and the weight. Paragraph 3. Only one certificate shall be issued for each con- signment, unless otherwise directed by the chief of bureau. Paragraph £- The original certificate shall be delivered to the shipper and shall be used only for the purpose of effecting the trans- portation and delivery of the consignment. Paragraph 6. The duplicate of the certificate shall be delivered to the shipper and by him delivered to the agent of the railroad or other carrier which transports the consignment from the United States otherwise than by water, or to the chief officer of the vessel on which the export shipment is made and without which no clearance shall be given to any vessel having aboard any meat or product, and shall be used only by these agencies and for the purpose of effecting the transportation of the consignment certified. The chief officer of the vessel shall file such duplicate with the customs officer at the time of filing the master's manifest or the supplemental manifest. Paragraph 6. The triplicate of the certificate shall be retained by the inspector in charge issuing the same and forwarded to the depart- ment for filing. Paragraph 7. Under no circumstances shall the original or the triplicate of such certificate be used for the purpose for which it is prescribed by paragraph 5 of this section that the duplicate shall be used. Section 3. Paragraph 1. No person operating any steam or sailing vessel, and no railroad or other carrier, shall receive for transporta- REG. 24. EXPORT STAMPS AND CERTIFICATES. 49 tion or transport from the United States to Great Britain or Ireland, or any of the countries of continental Europe, or to Canada, Vene- zuela, Argentina, Peru, Mexico, or the French Antilles, any meat or product, except ship stores and small quantities exclusively for the personal use of the consignee and not for sale or distribution, unless and until a certificate of inspection covering the same has been issued and delivered as provided in this regulation. The requirement of export certificates is waived for meat and products exported to countries other than those named in this paragraph. Paragraph 2. Export certificates for shipments of inspected and passed meat and products to Italy, Argentina, Mexico, and Venezuela shall be viseed by the consul of the country of destination at the place of origin or the first port. Paragraph 3. The original certificate issued for shipments of in- spected and passed meat and products to Peru shall be countersigned by the Chief of the Bureau of Animal Industry. Paragraph Jf.. The special form of certificate required by the Canadian authorities shall appear on the reverse side of certificates issued for shipments of inspected and passed meat and products to Canada. Paragraph 6. The certificate and description of the shipment shall appear in the French language on the reverse side of certificates issued for shipments of inspected and passed meat and products to Switzerland. Paragraph 6. Export certificates shall not be issued for shipments of livers to Canada unless the portal lymph glands are intact. Pamqraph 7. Export certificates shall not be issued for any ship- ment oi artificially colored meat or product for Canada. Paragraph 8. Export certificates for carload shipments of in- spected and passed meats in bulk to Canada shall show the car num- bers and initials. Section 4. Paragraph 1. Numbered inedible-product stamps and certificates of a distinctive color may be issued, upon request of the shipper, for export shipments of casings, bladders, hoofs, horns, grease, and similar inedible animal products. Paragraph 2. Inedible-product certificates for shipments to Nor- way and Sweden shall have the statement " of American origin " in- serted after the word " animals." Section 5. No tallow, stearin, oleo oil, or the rendered fat derived from cattle, sheep, swine, or goats, that has not been inspected, passed, and marked in compliance with these regulations shall be exported, unless the shipper files with the collector of customs at the port from which the export shipment is made an affidavit by the exporter that such article is inedible. Section 6. Paragraph 1. Numbered stamps and certificates of a distinctive color, known as preservative stamps and certificates, shall be issued to identifv all articles prepared or packed with pre- servatives for export. The stamps shall oe securely affixed to con- tainers of the article before they leave the establishment, in the manner prescribed by paragraph 2 of section 1 of this regulation. Unless, upon special application to him, the chief of bureau shall otherwise direct, the certificates shall be issued before the aiticles leave the establishment, and shall be issued and used in the same 50 KEG. 25. TRANSPORTATION. way and shall serve the same purposes, respectively, as the certifi- cates issued pursuant to section 2 of this regulation. Paragraph 2. Prior to export no preservative stamp required by this section shall be detached from the container except under the personal supervision of a bureau employee. If the preservative stamp is detached, then the article in the container shall be either repacked, in accordance with the provisions of paragraph 8 or 9 and paragraph 10 of section 6 of Regulation 18, or destroyed for food purposes under the supervision oi a bureau employee. REGULATION 25. TRANSPORTATION. 1 Section 1. No carrier or other person shall transport or receive for transportation from one State or Territory or the District of Columbia to another State or Territory or the District of Columbia, or to any place under the jurisdiction of the United States, or to a foreign country, any article derived wholly or in part from cattle, sheep, swine, or goats unless and until a certificate is made and fur- nished to him in one of the forms prescribed therefor in this regu- lation: Provided, however, That any such article offered for im- portation into the United States may be transported and received for transportation from one State or Territory or the District of Columbia into another State or Territory or the District of Colum- bia, without such a certificate, if such meat or product is conveyed, prior to inspection, in cars, wagons, vehicles, or packages, sealed with special import-meat seals of the Department of Agriculture or with customs or consular seals as provided in paragraph 8 of section 7 of Kegulation 27. Section 2. Paragraph 1. For the purposes of these regulations the United States parcel post shall be deemed a carrier, and the provisions of these regulations relating to transportation by car- riers shall apply, so far as they may be applicable, to transportation by parcel post. Paragraph 2. For the purposes of these regulations every ferry and ferry line shall be deemed a carrier, and the provisions of these regulations relating to transportation by carriers shall apply to transportation by ferry or ferry line of any meat or product loaded on a truck, wagon, cart, or other vehicle, or otherwise prepared for transportation. Section 3. When any shipment of any meat or product is offered to any carrier for transportation within the United States as a part of a foreign movement, the same certificate shall be required as if the shipment were destined to a point within the United States. Section 4. Paragraph 1. Jobbers, wholesalers, and others who do no slaughtering or processing and who receive meat and products which have not been processed other than under inspection in com- pliance with these regulations may break bulk, repack ? and ship the same in interstate commerce under section 5 of this regulation : Provided, That each article so shipped bears the inspection legend ■Attention is directed to the facts that the meat-inspection act prohibits the trans- portation of any meat or product which does not comply with the law and these regula- tions, and makes a violation either of the act or of these regulations a criminal offense punishable by a fine of $10,000 and imprisonment for two years. Attention is also di- rected to the additional requirements of Regulation 24 governing export stamps and certificates, and to section 10 of Regulation 16. REG. 25. TRANSPORTATION. 51 and is sound, healthful, wholesome, and fit for human food at the time of such shipment. Paragraph 2. Jobbers, wholesalers, and others who do no slaughter- ing or processing and who receive meat and products which have not been processed other than under inspection in compliance with these regulations may ship such articles in interstate commerce under sec- tion 5 of this regulation in the original containers in which the same were received by them: Provided, That such containers bear the inspection legend and the articles are sound, healthful, wholesome, and fit for human food at the time of such shipment. Paragraph 8. Jobbers, wholesalers, and others who operate estab- lishments in which slaughtering or processing is done without the inspection provided for in these regulations and who receive meat or products which have not been processed other than under inspection in compliance with these regulations may ship from such establish- ment in interstate or foreign commerce under section 5 of this regu- lation any meat or product which bears the inspection legend and is sound, healthful, wholesome, and fit for human food and has not been processed, reprocessed, or changed in any manner so as to alter the character of the product. Paragraph 4- Nothing contained in this section shall be construed as limiting the authority of bureau employees under other regula- tions to make inspections and reinspections of articles bearing marks of inspection. Section 5. When any meat or product which has been inspected and passed and bears the inspection legend is offered to any carrier for transportation from one State or Territory or the District of Columbia, to or through another State or Territory or the District of Columbia, or to any place under the jurisdiction of the United States, or to a foreign country, the carrier shall require, and the shipper shall make and deliver to the carrier, a certificate in the fol- lowing form, except as provided in section 6 of this regulation : Name of carrier Shipper Point of shipment Consignee Destination I hereby certify that the following-described meat or meat food products, which are offered for shipment in interstate or foreign commerce, have been U. S. inspected and passed by Department of Agriculture, are so marked, and at this date are sound, healthful, wholesome, and lit for human food. Kind of product. Amount and weight. (Signature of shipper.) (Address of shipper.) The signature of the shipper or of his agent shall be written in full. This certificate may be stamped upon or incorporated in any form which is ordinarily used in the transportation of meat and products. Certificates of this form or copies thereof need not be for- warded to the department at Washington. 52 REG. 25. TRANSPORTATION. Section 6. Paragraph 1. Any meat or product which has been inspected and passed may be transported from one official establish- ment to any other official establishment for further processing with- out each article being marked with the inspection legend, provided that the same is placed in a railroad car which is sealed 8 by a bureau employee with the official seal of the department bearing the inspec- tion legend. Unless 25 per cent or more of the contents of each car consists of meat and products not marked with the inspection legend, transportation will not be permitted under this paragraph. Paragraph 2, When articles are offered for transportation under paragraph 1 of this section the carrier shall require, and the shipper shall make and deliver to the carrier, a certificate in duplicate in the following form:* Date , 192 , Name of carrier Establishment number of consignor Point of shipment Establishment number of consignee Destination Car number and initials I hereby certify that the following-described meat or meat food products have been U. S. inspected and passed by Department of Agriculture. They are not marked " U. S. inspected and passed," but have been placed in the above car under the supervision of an employee of the Bureau of Animal Industry and the car has been sealed by him with Government seals Nos. and Kind of product. Amount and weight. (Signature of shipper.) (Address of shipper.) The signature of the shipper or of his agent shall be written in full. This certificate shall be separate and apart from any waybill, bill of lading, or other form ordinarily used in the transportation of meat. The duplicate certificate shall be forwarded immediately by the initial carrier to the Chief of the Bureau of Animal Industry, Washington, D. C. For the purpose of the certificate under this paragraph all articles in cars permitted by paragraph 1 of this section to be sealed shall be deemed to be " not marked. Paragraph 3. When shipments are made under paragraph 1 of this section the inspector in charge at the point of origin shall im- mediately notify the chief of bureau and the inspector in charge at the point of destination. Paragraph 4. Inspected and passed articles may be transported from one official establishment to any other official establishment for further processing without each article being marked with the inspection legend, in a wagon securely sealed by a bureau employee ' Attention is directed to the law which provides a penalty of fine and imprisonment foi breaking a seal on such cars without authority. 4 For convenience in filing it is requested that these certificates be made on paper W bj 8 inches in size. REG. 25. TRANSPORTATION. 63 with the official seal of the department bearing the inspection legend. Only wagons properly equipped for the purpose may be sealed under this paragraph. Paragraph. 6. Except as provided in paragraph 2 of section 13 of this regulation, seals affixed under this section shall be broken by bureau employees, and no person other than a bureau employee shall detach, break, change, or tamper with any such seal in any way whatever. Section 7. When any meat or product which has not been in- spected and passed under these regulations is offered for transpor- tation from one State or Territory or the District of Columbia to or through another State or Territory or the District of Columbia, or to any place under the jurisdiction of the United States, or to a foreign country, by any retail butcher or retail dealer who holds a certificate of exemption issued in compliance with these regula- tions, the carrier shall require, and such retail butcher or retail dealer shall make and deliver to the carrier a certificate in dupli- cate in the following form : 5 Date , 192 Name of carrier Shipper Point of shipment Consignee Destination Number of exemption certificate I hereby certify that I am a retail butcher or a retail dealer in meat or meat food products; that the following-described meat or meat food products are offered for shipment in interstate or foreign commerce under a certificate of exemption issued to me by the United States Department of Agriculture, and that at this date they are sound, healthful, wholesome, and fit for human food, and contain no preservative or coloring matter or other substance pro- hibited by the regulations of the Secretary of Agriculture governing meat in- spection. Kind of product. Amount and weight. (Signature of shipper.) (Address of shipper.) The signature of the shipper or of his agent shall be written in full, and each certificate shall show the exemption number of the shipper. This certificate shall be separate and apart from any way- bill, bill of lading, or other form ordinarily used in the transporta- tion of meat. The duplicate certificate shall be forwarded immedi- ately by the initial carrier to the Chief of the Bureau of Animal In- dustry, Washington, D. C. Section 8. A\hen cattle, sheep, swine, or goats have been slaugh- tered by a farmer on the farm, and any meat or product derived therefrom is offered to a carrier for transportation from one State or Territory or the District of Columbia to or through another State or Territory or tho District of Columbia, or to any place under the jurisdiction of the United States, or to a foreign country, the car- rier may so transport such meat or product which is identified as • For convenience in filing it is requested that these certificates be made on paper 5* by 8 inches in sl»e. 54 REG. 25. TRANSPORTATION. derived from any of such animals slaughtered by a farmer on the farm. The carrier shall require, and the shipper shall make and deliver to the carrier, a certificate in duplicate in the following form : 9 Date 192 Name of carrier Shipper Point of shipment Consignee Destination I hereby certify that the following-described uninspected meat or meat food products are from animals slaughtered by a farmer on the farm, and are offered for transportation in interstate or foreign commerce as exempted from inspec- tion according to the act of Congress of June 30, 1906, and that at this date they are sound, healthful, wholesome, and fit for human food, and contain no preservative or coloring matter or other substance prohibited by the regulations of the Secretary of Agriculture governing meat inspection. Kind of product. Amount and weight. (Signature of ahipper.) (Address of shipper.) The signature of the shipper or of his agent shall be written in full. This certificate shall be separate and apart from any waybill, bill of lading, or other form ordinarily used, in the transportation of meat. The duplicate certificate shall be forwarded immediately by the initial carrier to the Chief of the Bureau of Animal Industry, Washington, D. C. Section 9. All waybills, transfer bills, running slips, conductor's cards or other papers accompanying an interstate or foreign ship- ment of any meat or product shall have embodied therein, stamped thereon, or attached thereto a signed statement which shall be evi- dence to connecting carriers that the proper shipper's certificate, as required by sections 5, 6, 7, and 8 of this regulation, is on file with the initial carrier ; and no connecting carrier shall receive for trans- portation or transport any interstate or foreign shipment of any meat or product unless the waybill, transfer bill, running slip, con- ductor's card or other paper accompanying the same includes the aforesaid signed statement in one of the following forms: When shipment is made under section 5 or 6 : (Name of transportation company.) U. S. inspected and passed, as evidenced by shipper's certificate on file with initial carrier. ( Signed) Agent. When shipment is made under section 7 or 8 : (Name of transportation company.) Exempted from inspection, as evidenced by shipper's certificate on file with Initial carrier. ( Signed) Agent. Signatures of agents to statements required under this section shall be written in full. Section 10. When it is claimed that any meat or product, which has theretofore been inspected and passed and marked with the in- 1 For convenience im filing these certificate* ghall he made on paper 5J by 8 inches In size. HKG. 25. TRANSPORTATION. 55 spection legend, has become unsound, unhealthful, unwholesome, or in any way unnt for human food after it has been transported for sale away from an official establishment, then, in order to ascertain whether it is unsound, unhealthful, unwholesome, or in any way unfit for human food, the same may be transported from one State or Territory or the District of Columbia to any official establishment in the same or another State or Territory or the District of Columbia if a written permit in duplicate for such shipment is first obtained from the inspector in charge of the establishment to which the ship- ment is destined. In case of every such shipment both the original and the duplicate of the permit shall be surrendered to the carrier, and the carrier shall require and the shipper shall make and deliver to the carrier a certificate in duplicate in the following form : 7 Date , 192 Name of carrier Consignor Point of shipment Consignee Destination Number of permit I hereby certify that the following-described meat or meat food products have been U. S. inspected and passed by Department of Agriculture and are so marked. It is alleged that the said meat or meat food products are uusound, unhealthful, unwholsesome, and unfit for human food. Kind of product. Amount and weight. (Signature of shipper.) (Business or occupation of shipper.) (Address of shipper.) The signature of the shipper or of his agent shall be written in full, and the certificate shall in every case contain a description and the weight of the meat or product. This certificate shall be separate and apart from any waybill, bill of lading, or other form ordinarily used in the transportation of meat. One of these certificates and the duplicate copy of the inspector's permit shall be retained by the carrier; the other copy of the certificate and the original inspector's permit shall be forwarded immediately to the Chief of the Bureau of Animal Industry, Washington, D. C. As evidence to connecting carriers that the proper shipper's cer- tificate as required by this paragraph is on file with the initial carrier, the waybills, transfer bills, running slips, conductor's cards, or other papers accompanying such shipments shall have embctdied therein, stamped thereon, or attached thereto a signed statement in the following form : (Name of transportation company). U. S. inspected and passed meat or meat food product alleged to bo unsound. unwholesome, or otherwise unfit for food, as evidenced by permit and shipper's certificate on file with initial carrier. (Signed) Agent. The signature of the agent shall be written in full. * For convenience In filing these certificates 6hall be made on paper 5J by 8 inches in lize. 56 REG. 25. TRANSPORTATION. Upon the arrival of the shipment at the establishment, a careful inspection shall be made of the meat or product by a bureau in- spector, and if it is found that the article is sound, healthful, whole- some, and fit for human food, the same may be received into the establishment; but if the article is found to be unsound, unhealthful, unwholesome, or in any way unfit for human food, the same shall at once be stamped " U. S. inspected and condemned " and disposed of in accordance with these regulations. No meat or product which is unsound, unhealthful, unwholesome, or in any way unfit for human food shall be transported from an official establishment under this section, but it shall be disposed of at the official establishment in accordance with these regulations : Provided, That when a product is found to come within one of the classes designated in Regulation 18, section 1 (b) in respect to which rehandling is permitted it may be transported from an official estab- lishment and admitted into another official establishment for such rehandling. The transportation of such a product from an official establishment shall be in a manner prescribed by the Chief of the Bureau of Animal Industry. Section 11. No uninspected meat or product and no inspected and passed meat or product, which is known to have become unsound, unhealthful, unwholesome, or in any way unfit for human food, in- cluding any rendered or unrendered inedible- grease, inedible tallow, or other inedible fat from the carcasses of cattle, sheep, swine, or goats, and possessing the physical characteristics of an edible pro- duct, shall be transported from one State or Territory or the Dis- trict of Columbia to or through another State or Territory or the District of Columbia, or to any place under the jurisdiction of the United States, or to a foreign country, for industrial use, unless it is first denatured or other wise destroyed for food purposes. The shipper shall not offer nor the carrier accept for interstate or for- eign transportation any such article until it has been denatured or otherwise destroyed for food purposes as required by this section. The carrier shall require and the shipper shall make and deliver to the carrier a certificate in duplicate in the following form : 8 Date , 192 Name of carrier Consignor Point of shipment Consignee Destination I hereby certify that the following-described inedible meat or product, or inedible grease, inedible tallow, or other inedible fat has been denatured or otherwise rendered unavailable for food purposes and is offered for shipment in interstate or foreign commerce for industrial use exclusively. Kind of product. Amount and weight. (Signature of shipper.) (Business or occupation of shipper.) (Address of shipper.) * For convenience in tiling it is requested that these certificates he made on paper 5} oy 8 Inches in size. REG. 25. TRANSPORTATION. 57 The signature of the shipper or of his agent shall be written in full. This certificate shall be separate and apart from any waybill, bill of lading, or other form ordinarily used in the transportation of meat. The duplicate certificate shall be forwarded immediately by the initial carrier to the Chief of the Bureau of Animal Industry, Washington, D. C. As evidence to connecting carriers that the proper shipper's cer- tificate is on file with the initial carrier, the waybills, transfer bills, running slips, conductor's cards or other papers accompanying such shipments snail have embodied therein, stamped thereon, or attached thereto a signed statement in the following form : (Name of transportation company.) Unsound, unwholesome, or otherwise unlit for human food, and denatured or otherwise rendered unavailable for food purposes, as evidenced by Bhipper'a certificate on file with initial carrier. ( Signed ) Agent. The signature of the ao;ent shall be written in full. Section 12. All original certificates delivered to a earner in accordance with this regulation shall be filed separate and apart from all its other papers and records and retained by it for one year, in order that they may be readily checked in such manner as the Secre- tary of Agriculture may from time to time prescribe. Section 13. Paragraph /. Shipments of inspected and passed meat •and products that bear the inspection legend may be diverted from the original destination without a reinspection of the articles, or in case of wreck or other extraordinary emergency the carrier may di- vert such shipments from the original destination without a rein- spection of the articles, provided the waybills, transfer bills, running slips, conductor's cards or other papers accompanying the shipments are marked, stamped, or have attached thereto signed statements in accordance with section 9 of this regulation. Paragraph 2. In case of wreck or other extraordinary emergency, the department seals on a car containing any inspected and passed meat or product may be broken by the carrier, and, if necessary, the articles may be reloaded into another car, or the shipment may be diverted from the original destination, without another shipper's certificate ; but in all such cases the carrier shall immediately report the facts by telegraph to the Chief of the Bureau of Animal Industry, Washington, D. C Such report shall include the following informa- tion: a) Nature of the emergency. b) Place where seals were broken. c) Original points of shipment and destination. d) Number and initials of the original car. \e) Number and initials of the car into which the articles tire re- loaded. (f) New destination of the shipment. (g) Kind and amount of articles. Section 14. The provisions of this regulation do not apply to specimens of meat and products sent to or by the Department of Agriculture or branches thereof in Washington. D. C, or elsewhere, for laboratory examination, exhibition purposes, or other official use, 53 REGS. 26, 27. FOOD AND DRUGS ACT; IMPORTS. or to hoofs, horns, hides, etc., or inedible grease, inedible tallow, or other inedible fats, possessing none of the physical characteristics of an edible product. REGULATION 26. FOOD AND DRUGS ACT. Section 1. Inspected and passed meat and products, like unin- spected meat and products, shall comply with the provisions of the food and drugs act in every respect. Failure to comply renders all such articles sold or offered for sale in the District of Columbia or any territory or other place under the jurisdiction of the United States, or shipped or delivered for shipment from one State or Terri- tory or the District of Columbia to another State or Territory or the District of Columbia, or to any foreign country, liable to seizure for condemnation, and renders manufacturers, vendors, and shippers in appropriate cases amenable to prosecution under the food and drugs act. REGULATION 27. IMPORTED MEAT AND PRODUCTS.' Section 1. Paragraph 1. This regulation shall apply only to meat and products derived from cattle, sheep, swine, and goats. 10 Paragraph 2. The term United States, as used in this regulation, includes Alaska, Hawaii, and Porto Rico. Section 2. Whenever it shall be determined by the Secretary of Agriculture that the system of meat inspection maintained by any foreign country is not the substantial equivalent of. or is not so effi- cient as, the system established and maintained by tne United States, or that the inspection made by any foreign country is not the sub- stantial equivalent of, or is not so efficient as, the inspection made by the United States, or that reliance can not be placed upon certificates required under this regulation from authorities of such foreign country, due notice will be given of that fact by proclamation or otherwise, and thereafter no meat or product as to which the inspec- tion or certification is determined to be insufficient shall be admitted into the United States from such foreign country. Section 3. Paragraph 1. No meat or product of a kind forbidden entry into, or forbidden to be sold or restricted in sale in, the country in which the animal from which it was derived was slaughtered, or in which the article was prepared or processed, shall be admitted into the United States. Paragraph 2. No meat or product which contains or has been treated with any preservative, coloring matter, or other substance, except as permitted by Regulation 18, shall be admitted into the United States. No article of a kind mentioned in paragraph 4 of section 7 of Regulation 18, unless treated in compliance therewith, shall be admitted into the United States. • Imported meat and products after admission into the United States are deemed and treated as domestic articles. (38 Stat. 159.) Attention Is invited particularly to Regu- lations 1, 16, 17 (sees. 7-12, inclusive) ; 18 (sees. 3, 6, 9 (par. 1), 15) ; 25, 26. 10 The importation of edible products derived wholly or in part from animals other than cattle, sheep, swine, and goats is governed by the food and drugs act as amended and tb« rules and regulations made pursuant thereto. REG. 27. IMPORTED MEAT AND PRODUCTS. 59 Paragraph 3. No meat or product which bears, or the container of which bears, any statement, design, or device prohibited by sections 7 to 11, inclusive, of Regulation 17, or which rail to bear any quali- fications with reference to added substances provided by section 9, Regulation 17, or which is in any respect misbranded or adulterated within the meaning of the food and drugs act, as amended, shall be admitted into the United States. Paragraph b. No meat trimmings in pieces too small to permit of adequate inspection upon arrival shall be admitted into the United States. Paragraph 5. No inedible grease, inedible tallow, or other rendered inedible fat possessing the physical characteristics of an edible prod- uct shall be admitted into the United States for industrial use unless it has been first denatured or otherwise destroyed for food purposes and the containers have been marked in the manner prescribed by Regulation 16, section 9. Section 4. No meat or product offered for importation from any foreign country shall be admitted into the United States except upon compliance with all the requirements of this regulation applicable to it. Section 5. Paragraph 1. Except as provided in paragraph 5 of this section and section 11 of this regulation, each consignment con- taining any meat or product consigned to the United States from a foreign country shall be accompanied by a foreign meat-inspection certificate in the following form : FOREIGN OFFICIAL MEAT-INSPECTION CERTIFICATE. Place Date (City.) (Couutry.) I hereby certify that the meat and meat food products herein described were derived from cattle, sheep, swine, or goats which received ante-mortem and post- mortem veterinary inspections at the time of slaughter, and that such meat and meat food products are sound, healthful, wholesome, and otherwise fit for human food, and have not been treated with, and do not contain, any preserva- tive, coloring matter, or other substance not permitted by the regulations gov- erning the meat inspection of the United States Department of Agriculture, filed with me, and that said meat and meat food products have been handled only in a sanitary manner in this country. Kind of product. Number of pieces or packages. Weight. Identification marks on meats and packages Consignor Address Consignee Destination Shipping marks ( Signature) (Name of official of notional foreign gov- ernment authorized to issue inspection certificates for n:e;*t and meat food prod- ucts exported to the United States.) (Official title) Paragraph 2. Each foreign meat-inspection certificate shall be signed by an oilicial authorized by the national government of the 60 REG. 27. IMPORTED MEAT AND PRODUCTS. foreign country in which the meat or product is inspected to sign and issue the same. Except as provided in paragraph 5 of this section, the name of each official authorized to sign and issue foreign meat- inspection certificates, when submitted to the department, will be published, and the chief of bureau shall file with each such official a copy of these regulations and copies of amendments which may here- after be made thereto. No inspector shall accept a certificate unless it is signed by an official whose name has been published by the de- partment ana whose authority to sign certificates has not been re voked. Paragraph 3. Each foreign meat-inspection certificate shall con- tain a statement of the number of pieces or packages, and the total weight of each kind of meat or product comprising the consignment, together with a description of the identification marks on the meat and products or on the packages containing the same, a description of the shipping marks, the name and address of the consignor, the name of the consignee, and the final destination of the consignment in the United States and except as provided in paragraph 5 of this section shall be in the English language. Paragraph If. The foreign meat-inspection certificate required by this section to accompany each consignment containing any meat or product shall be delivered by the consignee, or his agent, in the United States to the department inspector at the place of inspection, and inspection of the meat or product will not be commenced prior to such delivery. Paragraph 5. The foreign meat-inspection certificate of the na- tional government of a foreign country, the form and substance of which has been approved by the department and which is issued for any meat or product, may be accepted in lieu of the certificate prescribed in section 5, paragraph 1, of this regulation, notwith- standing the fact that the name of the foreign official who signed such certificate has not been published by the department. Paragraph 6. Except as provided in section 11 of this regulation, each consignment of any meat or product of a kind prepared cus- tomarily to be eaten without cooking (such as summer sausage, "Italian" and "Westphalia" hams, and the like), which contains any muscle tissue of pork, shall be accompanied, in addition to any other certificate required by this section, by a separate foreign meat- inspection certificate in the following form : OFFICIAL MEAT-INSPECTION CERTIFICATE FOR PORK AND PORK PRODUCTS. (For shipment to the United States of articles of a Kind prepared customarily to be eaten without cooking, which contain muscle tissue of pork.) Place Date , 192 (City ) (Country.) I hereby certify that the article or articles herein described are of a kind prepared customarily to be eaten without cooking, and contain muscle tissue of pork which, when fresh or freshly cured in salt, were subjected to a tem- perature not higher than 5° F. for not less than 20 days, or otherwise treated as specified by the Chief of the Bureau of Animal Industry, and that said articles contain no muscle tissue of pork which has not been treated as hereto aped tied. REG. 27. IMPORTED MEAT AND PRODUCTS. 61 Kind of product. Number of pieces or package*. Weight. Identification marks on meats and packages Consignor Address Consignee Destination Shipping marks (Signature) (Name of official of national foreign gov- ernment authorized to issue inspection certificates for meat and meat food prod- ucts exported to the United States,) ( Official title ) Notb, — A certificate in the above form is required to accompany each consignment of any meat or product of a kind prepared customarily to be eaten without cooking (such as summer sausage, "Italian" and "Westphalia" hams, and the like), which contains any muscle tissue of pork. This certificate is to be delivered by the consignee, or hia agent, to the Inspector of the Department of Agriculture at the point of inspection in the United States. Each such foreign meat-inspection certificate shall be subject to the provisions of paragraphs 2 to 4, inclusive, of this section. Section 6. Each importer shall make application for inspection to the inspector in charge, if one be stationed at the port where any meat or product is to be offered for importation, or, if not, to the Chief of the Bureau of Animal Industry, Department of Agriculture, Washington, D. C, as long as possible in advance of the anticipated arrival of each consignment, except in the case of consignments of meat and products expressly exempted from inspection by section 11 of this regulation. Each application shall state the approximate date on which the consignment is due to arrive in the United States, the name of the boat or other carrier transporting it, the name of the country from which the meat and products were shipped, the place of destination, the quantity and kind of the product, and whether fresh, cured, or canned. In case of consignments arriving in the United States by water, the application should also state the port of first arrival in the United States. Section 7. Paragraph 1. Except as provided in section 11 of this regulation, all meat and products offered for importation from any foreign country shall be inspected bv a department inspector before the same shall be admitted into the iJnited States. Paragraph 2. All meat and products required by this regulation to be inspected, which arrive in the United States by water at any port where a department inspector is stationed, shall be inspected on the wharf at the time of unloading, except that if, upon the application of the consignee, or his agent, the inspector in charge at such port shall so direct, the articles may be inspected at any other place within the limits of the port or elsewhere in the United States. Paragraph S. All meat and products required by this regulation to be inspected, which arrive in the United States by water at a port where no department inspector is stationed and which are consigned to any place w T here a department inspector is stationed, shall be inspected at destination. Paragraph 4- All meat and products required by this regulation to be inspected, which arrive in the United States by water at a port 466041° — 12 -5 62 REG. 27. IMPORTED MEAT AND PRODUCTS. where no department inspector is stationed and which are consigned to any place where no department inspector is stationed, shall be inspected at such place as the chief of bureau, on application of the consignee or his agent, or upon the request of the customs officer at the port of arrival, shall direct. Paragraph 5. All meat and products required by this regulation to be inspected, which arrive in the United States otherwise than by water and which are consigned to any place where a depart- ment inspector is stationed, shall be inspected at destination. Paragraph 6. All meat and products required by this regulation to be inspected, which arrive in the United States otherwise than by water and which are consigned to any place where no depart- ment inspector is stationed, shall be inspected at such place as the chief of bureau, on application of the consignee or his agent, or upon the request of the customs officer at the port of arrival, shall direct. Paragraph 7. No meat or product required by this regulation to be inspected shall be moved, prior to inspection, from the port of first arrival in the United States, or, if arriving by water, from the wharf where unloaded, unless the same is conveyed in cars, wagons, or other vehicles, sealed, or in packages corded and sealed, in compliance with paragraph 8 of this section. Paragraph 8. Cars, wagons, vehicles, or packages in which any meat or product is conveyed in accordance with this section, prior to inspection, from the port of first arrival in the United States, or, if arriving by water, from the wharf where unloaded, unless already sealed with customs or consular seals in accordance with the customs regulations, shall be sealed with special import-meat seals of the Department of Agriculture. Packages shall be securely corded before being offered for sealing. Such special seals shall be affixed by department inspectors, or, if there be no department in- spector at such port or wharf, then by customs officers. Paragraph 9. Except customs officers and department inspectors, no person shall affix, break, alter, deface, mutilate, remove, or de- stroy any special import-meat seal of the Department of Agricul- ture. Paragraph 10. No meat or product shall be removed from any car, wagon, vehicle, or package sealed with a special import-meat seal of the Department of Agriculture except under the supervision of a department inspector or a customs officer. Paragraph 11. No meat or product required by this regulation to be inspected shall be moved, prior to inspection, from any port, or, if arriving by water, from the wharf where first unloaded, to any place other than the place designated by, or in accordance with, this section as the place where the same shall be inspected. Paragraph 12. No meat or product required by this regulation to be inspected shall be conveyed, prior to inspection, from any port, or, if arriving by water, from the wharf where first unloaded, in any manner other than in compliance with this section. Paragraph 13. No meat or product required by this regulation to be inspected shall be delivered to the consignee or his agent prior to inspection, unless the consignee shall furnish a bond, in form prescribed by the Secretary of the Treasury, conditioned that the meat or product shall be returned, if demanded, to the collector REG. 27. IMPORTED MEAT AND PRODUCTS. 63 of the port where the same is offered for clearance through the customs. Paragraph 11}. The consignee or his agent shall furnish such facil- ities and shall provide such assistants for handling and marking meat and products offered for importation as department inspectors may require. section 8. Compartments of steamships, sailing vessels, railroad cars, and other conveyances transporting any meat or product to the United States, and all trucks, chutes, platforms, racks, tables, tools, utensils, and all other devices used in moving and handling any meat or product offered for importation into the United States, shall be maintained in a sanitary condition. Section 9. Paragraph 1. Department inspectors shall take, with- out cost to the United States, from each consignment offered for importation, samples of any meat or product which is subject to chemical analysis, except that samples of any meat or product offered for importation without inspection under section 11 of this regula- tion shall not be taken unless there is reason for suspecting the presence therein of a substance in violation of that section. Paragraph 2. If the inspection of samples indicates that any meat or product offered for importation into the United States is unsound, unhealthful, unwholesome, or otherwise unfit for human food, a thorough inspection of the whole consignment from which the samples were taken shall be made. Paragraph 3. Carcasses and parts of carcasses offered for impor- tation from which such tissues ls the peritoneum, pleura, body lymph glands, or the portal glands of the liver have been removed, shall be condemned. Paragraph 4. Any meat or product offered for importation which is found upon inspection to be unsound, unhealthful, unwholesome, or otherwise unfit for human food, or to contain any dye, chemical, preservative or ingredient not permitted by Regulation 18, or which is of a kind required by paragraph 1 of section 3 of this regulation to be refused admission, shall be condemned and marked " U. S. inspected and condemned," except that, upon application to the in- spector, any meat or product which is found to contain preservatives not permitted by these regulations, but in the preparation or pack- ing of which no substance has been used in conflict with the laws of the foreign country from which exported, and which is not found to be otherwise unsound, unhealthful, unwholesome, or unfit for human food, may be marked "U. S. refused entry." Paragraph 6. Any meat or product ; or the container thereof, of- fered for importation from any foreign country and accompanied by a foreign certificate of inspection as required by this regulation, which, upon inspection by department inspectors, is not found to be unsound, unhealthful, unwholesome, or otherwise unfit for human food, or to contain any dj^e, chemical, preservative, or ingredient not permitted by Regulation 18, or to violate this regulation in any respect, shall be marked " U. S. inspected and passed by Department of Agriculture" and with the official n^me or abbreviation of the station to which the inspector is assigned. All meat and products so marked, in compliance with this regulation, shall, so far as the Department of Agriculture has jurisdiction over the same, be ad- mitted into the United States. 64 REG. 27. IMPORTED MEAT AND PRODUCTS. Paragraph 6. Department inspectors shall report their findings as to any meat or product which has been inspected, in accordance with this regulation, to the collector at the port where the same is offered for clearance through the customs, and shall request the collector to refuse admission to all meat and products which are marked either " U. S. inspected and condemned " or " U. S. refused entry," and to direct that the same be exported by the consignee within a specified time, unless the consignee, within such specified time, shall cause the destruction thereof for food purposes under the supervision of a de- partment inspector. Such specified time shall be 30 days after such notice to customs officers, unless a different time be fixed by the Secre- tary of Agriculture upon application to him. If any such meat or product be destroyed for food purposes under the supervision of a department inspector, he shall give prompt notice thereof to the collector. Paragraph 7. Upon the request of the collector, consignees shall, at their own expense, immediately return to him any meat or product which is marked either " U. S. inspected and condemned " or " U. S. refused entry," or which, in any respect, does not comply with this regulation. All such meat and products shall be conveyed in cars, wagons, or other vehicles, or in corded packages, sealed with the spe- cial import-meat seal of the Department of Agriculture. Paragraph 8. No person shall remove or cause to be removed from any place designated by, or in accordance with, these regulations as a place of inspection any meat or product which these regulations re- quire to be marked in any way, unless the same has been clearly and legibly marked in compliance with these regulations. Paragraph 9. The marks required by paragraphs 4 and 5 of this section shall be applied by branding to carcasses and parts of car- casses offered for importation which are unwrapped or not inclosed in a container. Not less than one brand shall be applied to each quarter of a beef carcass. Section 10. Paragraph 1. Cans, tins, pots, glass, and wrappers of paper, wood, or similar material containing any meat or product offered for importation shall be marked as required by this section. Paragraph 2. Labels bearing the true name of the product shall be securely affixed to all true containers. There shall be on each true container a space for the application of the inspection legend and other marks required by paragraph 3 of this section. When true con- tainers are placed within other containers, the outside container shall be marked with the true name of the meat or product. All meat and products in package form shall have the quantity of the contents thereof plainly and conspicuously marked on the outside of the pack- age as prescribed under section 10, Regulation 17. Paragraph 3, (a) All outside containers of meat and products which have been inspected and passed in compliance with this regu- lation shall be marked by the inspector, or under his supervision, " U. S. inspected and passed by Department of Agriculture," and with the official name or abbreviation of the station to which the inspector is assigned. (b) All true containers of meat and products which have been in- spected and passed in compliance with this regulation, and which are to be removed from the outside containers and thereafter to be trans- REG. 27 IMPORTED MEAT AND PRODUCTS. 65 ported in interstate or foreign commerce or to an official establishment, shall be marked by the inspector, or under his supervision, by means of labels or stickers securely affixed thereto, " U. S. inspected and passed by Department of Agriculture," and with the official name or abbre- viation of the station to which the inspector is assigned. ( id 7 5 10c 86 INDEX. Establishment— Continued. disinfect ion facilities for hands and utensils docks and receiving rooms for returned meats docks for returned meats docks to be kept clean and orderly drainage and plumbing, traps and vents dressing rooms, toilet rooms, requirements .* emergency slaughter. See Emergency. exempted, collection of samples from exempted, inspections to ascertain violations , exempted, sanitation, labeling, and use of dyes, chemicals, and preservi tives. final inspection room; evisceration of diseased hog carcasses; exceptions. final inspection rooms or spaces, facilities, equipment flies, rats, mice, and vermin, exclusion floors, walls, ceilings, partitions, posts, doors, construction holiday operations prohibited by State laws horse meat and products, inspection horse meat and products, separation from other establishments horses on premises to be free of communicable diseases hours and speed of operations must be reasonable hours of operations prescribed by inspector import meat, admixture with, other meats, etc inspection facilities essential previous to inspection inspection, inauguration and withdrawal. See Inspection. inspection when required light for inspection— natural, artificial light requirements living quarters, separation from official establishments lockers for inspection brands moving-top inspection table installation notice concerning commencement and conclusion of operations notice concerning granting inspection notice concerning proposed shipments of meat or products number and serial letter for establishments under same ownership number, assignment of number, embossing on sealed tin containers odors, objectionable, excluded office and dressing room for bureau employees, maintenance and care of. . official, definition operations during unusual hours , operations only under bureau supervision , ownership, change of, requires new application for inspection pens, equipment and assistants for ante-mortem inspection pipe lines for milk and cream, construction and material requirements. . . plans, etc., for remodeling or new structures plans to accompany applications for inspection poisons for extermination of rats, vermin, etc., restrictions premises to be kept clean and orderly, drained prohibited preservatives not to be brought into or kept in racks for parts retained pending post-mortem inspection receptacles. See Equipment. rendering dead animals. See Dead animals. rendering fats from unofficial establishments retaining rooms rooms for packing export products in preservatives rooms to bo kept clean and sanitary samples of products, etc., collected free whenever necessary sanitation essentia 1 previous to inspection sanii ;d ion, inspect ion for, before inauguration of inspection Page 11 9 •11 12 10 11 66 Reg. 8 7 18 18 Sec. 4c 5fe 4 10 3 13 5 2 7 5g 3 3 4 1 2 11 2 3 12 3 1 !.... 55 .... 3 I 2 2 I 2 U .... 2 1 2 1 1 2 3 1 1 2 2 1 5a 5 2 1 3 10 14 5c 3 5t 6 6 13 3 1 J 4 2 1 4 6 T. ...... i 3 2 7 1 4 8 INDEX'. 87 Establishment — Continued. sanitation requirements separation of compartments for edible and inedible products separation, official from unofficial shipmeot of products, previous notice to inspectors steam and vapors, suppression essential to inspection steam and vapors, suppression subsidiary, definition subsidiary, restrictions concerning use of names subsidiary to be shown ou application for inspection tables. See Equipment. tanks. See Tanks. tank rooms, plans and descriptions of alterations or new rooms to furnish necessary information for inspectors' reports trucks. See Equipment. shipment of products, previous notice to inspectors underground pipe lines, plans and descriptions to be filed uninspected meat s and products not to enter, exceptions uninspected products on hand upon inauguration of inspection, disposal.. ventilation requirements Ethnoid bones, removal from heads used for food Exempted establishments. See Establishment and Exemption. Exemption — application for. See Applications. certificates, holders to use only for shipments to their own customers certificates, issuance cf establishments operating under. See Establishments. farmers'. See Farm. inspections to ascertain violations shipments under. See Transportation, retailers. withdrawal in case of violations Exhibits, specimens for department not amenable to transportation regula- tions Export- certificates. See Certificates, export. cloth containers of products for, branding marking containers for marking tanks (on boats) containing inspected products preservatives used in packing products for restrictions shipping containers not to bear domestic-meat labels stamps. See Stamps, meat-inspection. uninspected rendered fats, affidavit of exporter to be filed Extract of beef, meat, etc. See Beef extract. False marking. See Deceptive. Farcy, horses and carcasses aiTected, condemned Farm- animals slaughtered on, carcasses and products exempt from inspection . . . carcasses and products, inspections to ascertain violations carcasses dressed on, requirements for entering establishmeuts "country style,'' designations on labels, qualifications, limitations. dressed carcasses and products, transportation, shippers' certificates inspection of cattle carcasses, disposal and marking Fat- colored, labeling dyes, mixing with fats imported, inedible, resembling edible; denaturing, marking inedible, denatured or destroyed as food, marking containers and cars inedible, from unofficial establishments, conditional entry inedible samples taken to determine whether effectively denatured Page. 10 10 6 Reg. 8 8 5 7 7 8 1 5 4 See. 3 3 2 2 .7, 1 1 1 1 3 8 10 6 8 88 INDEX. Fat— Continued. mixtures. See Compound. of cysticercus carcasses, rendering rendered, condemned on reinspection, to be denatured rendered edible, not to contain added water rendered, uninspected, for export; affidavit of exporter to be filed slimy degeneration of, disposal of carcasses transference or "plating" prohibited unrendered beef fats from unofficial establishments, markets, or shops, con- ditional entry into official establishments use of fuller's earth and soda in preparation Ferry and ferry line. See Transportation, ferry. Fertilizer driers, to be equipped with condensers to suppress odors Fertilizer rooms, odors from, exclusion from edible-product compartments Final inspection, facilities and equipment. See Establishment. Fistula, extensive, horses and carcasses affected, condemned Flies- breeding materials for, prohibited on premises of establishments , exclusion from establishments Floors- meat falling on, cleaning and reinspection sanitary construction of, water-tight viscera not to come in contact with Flour. See Cereal. Flukes, livers infested with, condemned Food- carcasses and parts passed for, removal and condemnation of diseased parts. . marking carcasses and parts passed for Food and drugs act- definition inspected and uninspected food products amenable; failure to comply. . . uninspected mixtures containing meat or products, subject to Forage poisoning, horses and carcasses found affected with, condemned Force. See Employees. inspection of import meat. See Import meat and products, language, trade labels printed in Freezing for sterilization. See Sterilization. " Fresh," qualification inapplicable to cured products Frozen meats. See Refrigeration. Fuller's earth, use permitted in preparation of fats Fungi. See Parasites. Gastritis, severe, carcasses condemned Geographical names on labels; qualifications Gid bladder worms, carcasses affected, disposal Gifts, acceptance from establishments, felony subject to penalty Glanders- horses and carcasses affected, condemned suspected horses to be tested with mallein Great Britain- export certificates required for shipments to modified meat-inspection stamp for fresh pork exported to Grease. See Fat. Gutters to be trapped and vented Hair- hog, accumulation as fly-breeding material on premises prohibited, removal from hog carcasses before incision Ham, designation limited to pork hams Hands- blood not to be defibrinated with Page. 24 27 42 49 25 18 41 42 26 10 67 12 10 40 10 8 Reg. 11 14 18 24 11 10 18 18 Sec. 16 1 6 5 19 10 3 10c 10 8 7 11 J. INDEX. 89 Page. 11 Hands— Continued. disinfection and washing inspectors to disinfect perspiration, contamination of products to l>e prevented 12 washing after visiting toilet 11 Hawaii, included in " United States " under import-moat regulation Heads— actinomycosis, passed for food upon removal slight lesions identity to be preserved on post-mortem inspection of tuberculous carcasses, disposal racks or receptacles for, on killing floor 8 splitting, removal of teeth, turbinated and ethmoid bones, ear tubes, and horn butts, cleaning 44 Heart, cysticercus carcasses, condemned 24 1 hemorrhagic septicemia, carcasses aflectcd condemned ' 21 Hide cellars, odors from, exclusion from edible-product compartments 10 Hides- disinfection facilities for inflation with air prohibited left on carcasses to be washed and cleaned before incision not amenable to transportation regulation of anthrax carcasses, condemnation, destruction I 18 of condemned hogs, removal from establishment, disinfection 17 of unborn and stillborn animals, removal of 25 removal from hog oarcasses affected with urticaria, Tinea tonsurans (ring- worm), Demodexfolliculorum, or erythema 23 Hog cholera. See Hogs, cholera. Hogs- cholera, animals found on ante-mortem to be condemned 14 cholera, condemned, may be held for serum treatment 16 cholera, disposal on post-mortem inspection 20 cholera, exposed, separate slaughter 15 cholera, exposed, temperature 14 cholera, suspects may be held for serum treatment I 15 cholera, suspects, temperature to be taken | 15 Cysticercus cellulosx, carcasses affected, disposal 24 Demodexfolliculorum, carcasses affected, disposal 23 diseased carcasses, evisceration in final room, exceptions 17 erythema, carcasses affected, disposal 23 hair, scurf, dirt, hoots, and claws to be removed; washing before incision. . . 17 heads, sterilization upon removal, slight tuberculous lesions 19 illustrations of on trade labels, restrictions 35 measles. See Measles. scalded alive, condemned 25 skins of condemned, removal from establishment, disinfection 17 temperature, high on ante-mortem, procedure 14 Tinea tonsurans (ringworm), carcasses affected, disposal 23 Urt icaria (diamond skin disease), carcasses affected, disposal 23 vaccine lesions with fever, slaughter not required 15 Holidays, operations on. See Establishment. Hoofs — for export, inedible-product certificates issued on request 49 not amenable to transportation regulation 57 of anthrax carcasses, condemnation, destruction 18 removal from hog carcasses before incision 17 44 Horn butts, removal from heads used for food Horns— for export, inedible-product certificates issued upon request not amenable to transportation regulation 57 of anthrax carcasses, condemnation, destruction | 18 Reg. Sec. 5 2 3 5c 10 16 66 3 5/ 10 8 14 2 8 21 15 90 INDEX. Page. 72 G7 67 67 67 67 67 67 67 4 67 12 25 22 44 21 23 15 25 25 14 22 8 18 11 9 9 12 12 1 72 64 64 63 64 60 60 60 60 59 59 60 64 61 63 64 63 63 58 63 62 66 Reg. Sec. Par Horse meat and products — amenable to meat-inspection regulations 29 29 29 29 29 29 29 29 2 29 8 11 11 18 11 11 9 11 11 9 11 7 11 8 7 7 8 8 1 7 3 5 3 2 1 6 3 3 4 11 18 10ft 9 en 13 7 21 21 2 10 5/ 2 7 6 6 7 7 1 1 domestic-meat labels for, description 2 establishments, separation from those handling other meats export stamps and certificates for, description, issuance _ 2 labeling, marking, branding, tagging 2 Hours of operation at establishments. See Establishment. Hydatid cysts, organs or parts of carcasses infested, condemned 4 Hypoderma lineata, weasands infested, disposal 3 Ice, use in preparing foods. See Water. Icterus, carcasses showing, disposal, inspection under natural light Immaturity- 1 3 diagnosis on post-mortem, disposal 1 found on ante-mortem inspection, disposal Implements — disinfection facilities disinfection for anthrax 3 inspectors to furnish own 4 spitting on whetstones, placing skewers or knives in mouth, prohibited Import- meat act, definition 5 2 meat act, text Import meat and products- admitted, application of inspection stickers to true containers 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 27 10 10 9 9 5 5 5 5 5 5 5 9 9 7 10 9 9 3 9 12 36 admitted, legend and name of station marked on outside containers 3a branding carcasses and parts when not in wrappers or other containers 9 2 certificate, foreign, substitution of; published signature waived 5 certificate, inspection deferred pending delivery to inspector 4 certificate, must be in English; exception; required information 3 certificates, signature by authorized official; exception 2 certificates to accompany consignments, form 1 4 condemned or refused entry, disposal 6 condemned or refused en try, return to collector under seal consignee to provide facilities and assistants for handling and marking containers to be marked as required 14 1 containing preservatives conforming only to foreign laws, entry refused containing prohibited dyes, chemicals, etc., condemned 4 4 containing prohibited preservatives, coloring, etc., not admitted 2 containing prohibited preservative, condemned ; exceptions 4 delivery to consignee before inspection, conditions and bond 13 deemed, treated, handled, and transported as domestic meats 1 [KDEX. 91 Import meat and products— Continued. for personal use of consignee, admission without inspection, except ton for personal use of consignee, not admitted if unsound, adulterated, <>t<- for personal use of consignee, transportation; shippers' cert ideate if sale or entry restricted or forbidden at origin, condemned inedible fats resembling edible; denaturing and marking before admission. inspecting whole consignment if sample inspection indicates unsoundness inspection essential before admission, exception inspection; importer to make application for: procedure; required data Italian hams. Included inula- Pork. labels to bear name of product and space for inspection legend, etc livers, condemned if portal glands are removed lymph glands (body), carcasses condemned if removed marking true containers at official establishments misbranded or adulterated, not admitted net weight to be applied to products in package form not admitted except upon compliance with regulation applicable not admitted from countries not maintaining equivalent inspection not admitted if sale or entry restricted or forbidden at origin outside containers to bear name of product peritoneum, pleura, carcasses condemned if removed pork eaten without cooking, additional certificate required, form pork eaten without cooking not admitted unless treated as in United States received at official establishments, admixture with other meats regulation confined to products from cattle, sheep, swine, and goats removal before inspection must conform to regulations removal before inspection to places not designated, prohibited removal from port of entry before inspection, conditions, sealing removal of product from sealed conveyance or container, supervision removal previous to required marking, prohibited report to collector when product is destroyed under supervision report to customs collector concerning findings samples of products imported for personal use of consignee, when taken samples taken free of cost from each consignment sealing cars, wagons, packages, etc., if transported before inspection seals, special, import -meat; breaking, removal, etc shippers' certificates not required for sealed shipments under bond summer sausage. Included under Pork. transportation interstate or export, compliance with Regulation 25 trimmings too small to inspect, not admitted trucks, chutes, tables, tools, etc., sanitation unsound, marked "tT. S. inspected and condemned'' vessels, cars, etc., compartments to be sanitary Westphalian hams. Included under Pork. Incineration— of anthrax carcasses of condemned products in absence of tanking facilities Inedible — fat denatured or destroyed for food, marking containers and cars fat, samples taken to determine whether effectively denatured fats from unofficial establishments, conditional entry import fats, resembling edible, denaturing and marking before admission meat or products (unsound) for industrial use, denaturing product certificates. See Certificates, inedible-product . product compartments, edible products not to be processed in product compartments must be sanitary product compartments, separation from edible product pipe lines. See Pipelines. products not resembling food not amenable to transportation regulat ion. . product stamps. See Stamps. Page. 65 65 59 61 61 61 63 63 Reg. 27 27 27 27 Sec. 11 li 11 g 3 9 92 INDEX. Inedi ble— Continued. product tanks. See Tanks. product tanks, fertilizer driers, etc., condensers to suppress odors product trucks and receptacles, marking, exclusive use Inflammation- acute associated with other conditions, carcasses condemned acute, of lungs, pleura, pericardium, peritoneum, or meninges, carcasses condemned Inflammatory lameness, horses and carcasses affected, condemned Inflation — of carcasses and parts prohibited of lungs or casings by mouth, prohibited Infiltration, serous, of muscles, disposal of carcasses Influenza, acute, horses and carcasses affected, condemned Ingredients — of meat or products, to be clean, sound, healthful, etc salt, sugar, wood smoke, various vinegars, spices, saltpeter permitted statement showing, to accompany labels Injured animals. See Downers. Ink, branding, to be furnished by establishments; submission of samples Ink brands. See Marking. Inserts, omission of inspection legend from; approval of Inspection. See also Reinspection. applications for. See Applications. beef measles, methods calf carcasses for measles cattle carcasses at unofficial places and farms, disposal, marking Cysticercus bovis, methods emaciation or anemic conditions, diagnosis exempted establishments. See Exemption. faculties. See Establishment. farm-dressed carcasses entering establishments farm products. See Farm. force. See Employees. frozen meats. See Reinspection. horse meat and products. See Horse meat. icterus, inspection, under natural light i mma turity, diagnosis on post-mortem implements to be furnished by inspectors imported meat and products. See Import meat and products. legend. See Legend, inspection. market. See Market inspection. marks, abbreviation, etc. See Legend, inspection. notice of granting given establishments of products or containers bearing legend at any time or place previous to emergency slaughter scope of sternum to be opened for tables, moving-top time of operations. See Operation. urinary or sexual odors, heating test for chilled carcasses unsound meats, alleged withdrawal upon failure to comply with regulations Inspectors. See Employees. Inspectors in charge. See Employees. Intestines— from cysticercus carcasses, conditional use as casings use and treatment as casings. See Casings. use as ingredients of meat food products Italian hams. Included under Pork eaten without cooking. Page. Reg. Sec. 26 13 1 11 22 8 11 5 10A 22 11 10a 67 29 3 18 10 10 12 8 7 25 11 19 67 29 3 41 18 5 42 18 6 34 17 3 31 16 4 34 17 2 23 11 16 24 11 16 66 28 1 23 11 16 25 11 19 26 12 1 23 11 13 25 11 21 9 7 6 6 4 1 47 23 3 15 9 5 3 2 „ ! 18 10 9 17 10 7 23 11 14 56 25 10 7 5 5 24 11 16 44 18 9 INDEX. 93 Italy- export certificates for, to be viseed by Italian consul export certificates required for shipments to Jaundice. See Icterus. Jobbers. See Transportation, jobbers, wholesalers. Kegs. See Containers. Kidneys- containing lesions similar to hog cholera sectioning, soaking, washing, inspection Killing beds- disinfection following slaughter of anthrax carcasses disinfection after dressing diseased carcasses Knives. See Implements. Labels. See Marking. Laboratory inspection. See Samples. Laboratory inspectors. See Employees. Laboratory specimens for department not amenable to transportation regula- tions Page. 49 49 Lameness, inflammatory, horses and carcasses affected, condemned Lard- addition of beef, mutton, or vegetable fats addition of lard stearin or hydrogenated lard colored, labeling compound. See Compound, lard. country style, to be rendered in open kettles dyes, mixing with lard hydrogenated, addition to lard leaf, designation prohibited on lard other than leaf maintenance of identity; equipment used in preparation pipe lines for. See Pipe lines. prime steam, designation inapplicable to lard from cured fats refining or clarification substances, conditional use permitted rendering carcasses and parts passed for sterilization rendering "sterilization"' carcasses in open kettles stearin, addition to lard substitutes. See Compound. tank-water sourness, disposal water not permitted as ingredient Lay inspectors. See Employees. Leaf- designation prohibited on lard other than leaf lard, equipment to preserve identity Legal holidays, operations on. See Establishment. Legend, inspection- abbreviation, on embossed labels abbreviation; when permitted advertisements containing, approval in advance applicable to iininspected mixtures containing inspected meat or products. . application previous to removal of product application to import products application to containers of products only under supervision application to primal parts application to products only under supervision application to sausage and similar products applied to import carcasses and parts by branding if not in containers brands bearing, custody of brands, presses, and seals bearing, supervision and custody containers bearing, to be filled only under supervision containing reference to act of 1906, temporary use of counterfeiting, unauthorized use, defacement, etc., penalty 466041°— 42 7 Reg. 24 24 J.", Sec. 3 3 4 I 2 10 I 2 94 INDEX. Legend, inspection — Continued. definition detachable devices bearing, prohibited embossed on metal containers in foreign language making or preparation without authority, forbidden marking meats and products. See Marking. omission from stencils, box dies, inserts, tags, liners, and circles on brands, separation from other features on cloth wrappings of meat and products, branding of on containers of import meat and products on domestic-meat labels on small wooden boxes on trade labels products or containers bearing, inspection at any time or place removal from products found unsound on reinspection repeated use of marks, restrictions secure and careful application sticker or seal bearing to be prepared or applied in compliance with regulations wooden boxes, small, conditional application on Leukemia. See Pseudoleukemia. Light for inspection; natural, artificial : Light, requirements at establishments Lime, use permitted in cleansing of tripe Liners, omission of inspection legend from, also approval of Lip-and-leg ulceration, carcasses or parts affected, disposal Lips, abrasions to be excised if slight Lithographed labels. See Marking. Liver- condemned, use as poultry feed export certificates required for Canada, lymph glands to be intact fatty and degenerated, with other conditions, carcasses condemned flukes, infested livers condemned imported, condemned if portal glands are removed parasites in, disposal , Living quarters not permitted in official establishments. See Establishment. Local authorities- conference with, concerning local and Federal inspection cooperation with definite cooperative arrangements to be submitted for approval Locks — for condemned rooms for lockers containing inspection brands for lockers containing inspection brands, presses, and seals for lockers containing establishment inspection brands for preservative room for retaining rooms I ockers — for inspection brands sealed, for brands bearing inspection legend sealed, for brands, presses, and seals bearing inspection legend Lumpy jaw. See Actinomycosis. Lungs- acute, inflammation, carcasses condemned cysticercus carcasses condemned inflation by mouth prohibited Lye used in cleaning tank cars, complete removal Lymphadenitis, caseous, carcasses showing, disposal age. Reg. Sec. Par. 2 1 1 10 34 17 2 6 34 17 2 4 35 17 5 2S 16 1 2 34 17 2 3 31 ie 6 32 16 7 2 04 27 10 31 16 7 1 34 17 2 3 33 17 2 1 4? 23 3 40 18 1 1 39 17 11 1 29 16 1 8 34 17 2 5 29 16 1 6 34 17 2 3 8 7 5ft 10 8 3 2 42 18 6 7 34 17 2 3 22 11 11 21 11 9 25 11 21 3 49 24 3 6 22 11 10ft 25 11 18 5 63 27 9 3 24 11 18 1 46 22 2 46 22 1 47 22 3 9 7 5h 9 7 51 31 16 5 31 16 4 1 43 18 6 9 9 7 5* 9 7 51 31 16 4 1 31 16 5 22 11 10a 24 11 16 4 12 8 7 5 12 8 9 2 22 11 12 INDEX. 95 Lymph glands- body ; import carcasses condemned if removed general swelling, with other conditions, carcasses condemned Mail, United States. See Transportation, parcel post. Malignant epizootic catarrh, carcasses affected, condemned Mammitis, acute, carcasses condemned Mange, carcasses affected, disposal Manure, accumulation as fly-breeding material, prohibited on premises Marine Corps, U.S., marking products inspected for Market inspection— domestic-meat label, application to containers of small, unmarked products inspection to be made at time of cutting, marking purpose of, numbers assigned cities, marking products sanitation requirements stalls, sanitation, labeling, use of dyes, chemicals, etc Marking— artificially colored products artificially colored products, labeling artificially colored sausage barrels, tierces, etc., of compound benzoate of soda, products in animal casings box dies. Included under Labels. branding cloth wrappers of meat and products branding import carcasses and parts, if not in containers branding inspection legend on cloth wrappings of export products brands bearing legend, furnished by establishments,, custody of, lockers brands, bureau inspection, lockers for branas not to be false or misleading; legible type brands, presses, and seals bearing legend, supervision and custody brands, separation of inspection legend from other features brands to be furnished by establishments when required canned products to maintain identity previous to labeling carcasses and parts condemned carcasses and parts passed for food carcasses and parts passed for food carcasses and parts passed for sterilization cattle carcasses inspected at farms or other unofficial places compound containers condemned animals coudemned carcasses and parts "condemned" trucks and receptacles containers of meat packed in preservatives counterfeiting, unauthorized use, failure to deface, etc., penalty detachable devices bearing inspection legend, prohibited domestic-meat label. See Domestic-meat label. establishment number, embossing or lithographing on tins exempted establishments, labeling to conform to regulations export shipping containers export shippingcontainers (meat-inspection stamp) export shipping containers (preservative stamps} extracts of meat, cured meat, livers, etc false or deceptive name (of products) prohibited false or misleading, prohibited false statement, word, picture, design, or device prohibited geographical names, qualifications horse meat and products import carcasses and parts by branding, if not in containers import meat and products in containers import meat and products previous to removal import products, with inspection legend and name of station Page. Reg. Sec. 63 27 9 22 1! 10A 21 11 6/ 22 11 lOd 23 11 15 12 8 10 33 16 11 31 16 7 46 19 2 45 19 1 10 8 3 45 19 1 42 18 6 39 17 9 30 16 3 38 17 9 31 16 3 32 16 7 64 27 9 48 24 1 31 16 4 9 7 51 31 16 6 31 16 5 31 16 6 31 16 4 44 18 8 16 10 4 17 10 6 29 16 2 17 10 5 66 28 1 38 17 9 14 9 2 16 10 4 16 10 4 39 17 9 47 23 2 34 17 2 34 17 2 5 4 2 32 16 8 47 24 1 49 24 6 36 17 7 35 17 7 31 16 6 35 17 7 35 17 7 67 29 4 64 27 9 64 27 1U 64 9 • 27 9 96 INDEX. Page. 63 63 65 64 64 32 31 12 29 Mark ing— Continued. import products containing certain preservatives, "U. S. refused entry", import products found unsound,etc, "U. S. inspected and condemned ". import products in true containers at official establishments imports, inspection legend and name of st ation on outside containers imports, inspection stickers for immediate containers inedible fat containers and cars ink to be furnished by establishments, submission of samples insanitary utensils or equipment, "U.S. rejected " inspected carcasses, also primal parts, with exceptions labeling artificially colored lard, fats, or sausage labeling tank cars carrying inspected products to unofficial establishments labeling tanks (on boats) containing inspected products labeling to be in compliance with regulations labels, added substances to be declared on labels, application limited to product for which approved labels, application to true containers of inspected products labels, approval as sketches and in final form labels, containers bearing, to be filled under supervision labels, definition labels, embossed, may bear abbreviated inspection legend labels, essential features labels for compound or lard compound labels for meat by-products, with or without added meat labels for pork sausage, qualifications if not all pork labels for products other than sausage, containing cereal, starch, flour, etc. . labels for products simulating sausage labels for sausage containing cereal, starch, flour, water, milk, etc labels for Vienna style and Frankfurt style sausage labels in foreign language; inspection legend on labels, legend on labels not to be applied to containers bearing false statements labels, names on, comprising single constituents of products labels, omission of establishment number labels, statement which may be applied to labels, statements on, must correspond to product described labels submitted for approval, statement of ingredients labels to be affixed under supervision lard containing lard stearin or hydrogenated lard lard containing added beef, mutton, or vegetable fat misbranded import products not admitted name of distributor on containers, qualifications required names of types or breeds of livestock, restrictions net weight on containers omitted from smallproducts in closed containers omitted from small products in open containers for local shipment "prepared from meat passed for sterilization" on products and containers. . "prepared from meat passed for sterilization" on products and containers., primal parts. See Primal parts. products containing benzoate of soda products containing meat by-products products inspected for U. S. Marine Corps products inspected for U. S. Navy nroducts prepared from meat passed for sterilization productsisimulating sausage, branding products simulating sausage, labeling removal, from products found unsound on reinspection repeated use of marks of inspection, restrictions sausage and similar products artificially colored sausage, omission from certain varieties placed in small containers | 29 Reg. 27 27 27 27 27 16 16 8 16 17 16 16 17 17 17 17 17 17 34 17 34 17 33 17 38 17 38 17 37 17 37 17 37 17 37 17 35 17 35 17 33 17 34 17 36 17 33 17 33 17 33 17 34 17 33 17 3S 17 38 17 59 27 35 17 35 17 39 17 30 16 30 16 28 15 44 18 39 17 38 17 33 16 33 16 44 18 30 16 37 17 40 18 39 j 17 30 16 29 1 16 Sec. INDEX. 97 Marking — Continued. sausage to show added cereal, starch, flour, water, milk, etc., branding sausage to show added cereal, starch, flour, water, milk, etc., labeling stencils, box dies, inserts, tags, liners, circles, etc., approval of stencils included under labels. "sterilization" carcasses and parts sticker or seal bearing inspection legend tierces, barrels, etc., of compound - uninspected mixtures containing inspected meat or product "U. S. condemned," definition "U. S. condemned" on dead or dying animals and certain suspects " U. S. condemned." See also Marking, condemned. "U. S. inspected and condemned," definition "U. S. inspected and condemned" on carcasses and parts "U. S. inspected and condemned " on import meat and products "U.S. inspected and condemned ' ' on products found unsound on reinspection . "U. S. inspected and passed," definition " U. S. inspected and passed " on carcasses passed for food " U. S. inspected and passed " on carcasses passed for food "U. S. inspected and passed" on containers. See Marking, labels. "U. S. inspected and passed " on imports. See Marking, import. "U. S. passed for sterilization," definition "U. S. passed for sterilization" on carcasses and parts "U. S. passed for sterilization." See also Marking, sterilization. " U. S. refused entry," definition "U. S. refused entry" on import products containing prohibited preserva- tives "U. S. refused entry." See also Import meat and products. " U. S. rejected" (tag) for insanitary utensils or equipment " U. S. retained" (tag) applied to carcasses or parts "U. S. retained," definition "U. S. retained" (tag) on reinspection account suspected unsoundness "U. S. retained." See also Retained. " TJ. S. suspect," application " U. S. suspect," definition "U. S. suspect." See also Suspects. when required, essential previous to shipment wrappers. Included under Labels. Measles- beef carcasses affected, disposal hog carcasses affected, disposal inspection of calf carcasses for sheep carcasses affected, disposal Meat— and products, cooking in approved manner and products, definition branding of. See Marking. by-product, designation to be applied to parts of carcasses other than meat. by-product, time limit placed on substitute designation "meat product". . . canned, sterilization on day of filling, defective cans, requirements condemned, use for poultry feed designation inapplicable to meat by-products in labeling eaten without cooking. See Pork. export meat. See Export. extract. See Beef extract. falling on floor, cleaning and reinspection food product, definition, medicinal products excepted identification and reinspection upon admission into establishments Imported. See Import meat and products. inspection act, definition Page. Reg. Sec. Par. 30 16 3 1 37 17 9 2 34 17 2 3 17 10 5 1 34 17 2 5 39 17 9 9 45 18 15 2 1 1 15 13 9 2 2 1 I 12 16 10 4 63 27 9 4 40 18 2 2 1 1 10 17 10 6 29 16 2 1 2 1 1 11 17 10 5 1 2 1 1 16 63 27 9 4 12 8 12 16 10 3 2 2 1 1 13 40 18 2 14 9 3 2 1 1 14 2S 16 1 9 23 11 16 24 il 17 24 11 16 5 25 11 18 2 44 18 7 3 3 1 1 22 38 17 9 5 38 17 9 6 43 18 7 1 25 11 21 3 38 17 9 5 40 18 1 la 3 1 1 21 11 18 3 1 1 1 1 1 98 INDEX. Meat— Continued. inspection act, text inspection certificates. See Certificates, export. inspection stamps. See Stamps, meat-inspection. or product, definition passed for sterilization. See Sterilization. poisoning, conditions giving rise to, carcasses condemned product, definition product, labeling of. See Meat by-product. reinspection of. See Reinspection. trimmings, imported, too small to inspect, not admitted undelivered, return to establishment without new certificate unmarked, in open containers unmarked, shipment in sealed cars. See Transportation. unsound. See Unsound. Medicinal products not classed as meat food products Melanosis, generalized, carcasses affected, condemned Meninges, acute inflammation of, carcasses condemned Meningitis — acute; carcasses condemned cerebrospinal (so-called), horses and carcasses affected, condemned Metritis, acute, carcasses condemned Mexico- export certificates for, to be viseed by Mexican consul export certificates required for shipments to Milk— and analogous products, use in preparation of sausage sausage containing milk, derivatives, or analogous products, marking sausage containing milk, derivatives, or analogous products, labeling used in preparation of oleomargarine, pasteurization of Milk fever, condemnation of animals Milk powder. See Milk. Misleading marking. See Marking. Mixtures— not classed as meat food products, reference uninspected, containing meat, permitted marking, sanitary preparation. . . Mold, products containing, disposition Mouth- abrasion to be excised if slight inflation of lungs or casings, prohibited skewers or knives not to be placed in mouth testing containers with mouth prohibited Moving-top inspection tables. See Inspection. Multiceps multiceps (Ccenurus cerebralis), carcasses affected, disposal Municipal authorities, cooperation with. See Local authorities . Mutton fat, addition to lard, labeling, Navy, U.S., marking products inspected for Necrobacillosis, carcasses or parts affected, disposal Nephritis, with other conditions, carcasses condemned Net weight- requirements to be applied to import products in package form Night- access to establishments at, for inspection purposes '. operations of establishments at. See Operation. Nitrate of soda, addition to meat or product, permitted 42 Nodular casings, disposal 44 Norway — export certificates required for shipment to 49 inedible-product certificates marked "Of American origin" 49 Page. Reg. Sec. 8 10a 10a 3 10a" 11 11 10& 10 10 INDEX. 99 Nuisance not allowed in establishments or on premises Odors- foreign, absorption of: disposal of products from catch basins, casing rooms, tank rooms, etc., exclusion from edible- product compartments from catch basins, elimination by suitable construction and location suppression by condensers on Inedible-product tanks, fert ilizer driers, etc. . . urinary or sexual, carcasses giving, condemned (Esophagostoma, easingS infested, disposal Office for inspectors at establishments OfTal, accumulation on premises prohibited Oil. See Fat. Oleomargarine — milk, cream, or butter constituents, pasteurization requirements milk, cream, or butter constituents; pumps, conveyer pipes, etc., materials for Oleo oil- not to be rendered above 170° F uninspected, for export, affidavit of exporter to be fded Oleo stearin. See Stearin, oleo. Oleo stock- not to be rendered above 170° F uninspected, for export, affidavit of exporter to be filed Operation- holidays prescribed by State laws hours and speed must be reasonable hours prescribed by inspector must be sanitary notice of commencement and conclusion only under bureau supervision unusual hours Organotherapeutic substances not held to be meat food products Osteoporosis, generalized, horses and carcasses affected, condemned Packing export products in preservatives. See Preservatives. Paper wrappers of meat. See Containers. Parasites and fungi, disposal of carcasses and parts affected with— actino- mycosis (lumpy jaw) Ccenurus cercbralis, Multkeps multiceps (gid bladder worms) Cysticercus bovis (tapeworm cysts of beef) Cysticercus cellulosx (tapeworm cysts of hogs) Cysticercus oris (tapeworm cysts of sheep) Dc modex fnUkuloru m Echinococcus (hydatid cysts) general (not transmissible to man) Hypoderma lineata liver flukes mange (scabies) CEsophagostoma Tinea tonsurans (ringworm) Parasitic icterohematuria, sheep carcasses affected, condemned Parcel post, United States. See Transportation, parcel post. Parturition — carcasses showing signs of, disposal recent, slaughter of suspects not required Pasteurization of milk, cream, and butter used in preparation of oleomargarine . Paunches. See Stomachs, and Tripe. Pens of establishments to be drained and kept clean and orderly Pericarditis- acute, carcasses condemned traumatic, carcasses condemned 1 Page. 12 Reg. 8 Sec. 10 40 18 1 10 8 3 12 8 10 20 13 1 23 11 14 44 18 9 7 7 1 12 8 10 41 18 5 41 18 5 36 17 7 49 24 5 36 17 7 49 24 5 8 7 4 8 7 2 8 7 3 11 8 7 7 7 2 8 7 2 7 7 2 3 1 1 67 29 3 21 11 5 25 11 18 23 11 16 24 11 17 25 11 18 23 11 15 25 11 18 24 11 18 44 18 9 25 11 18 23 11 15 44 18 23 11 15 21 11 6ft 25 11 20 15 9 7 41 18 5 12 8 10 22 22 11 11 10a 10? 100 INDEX. Pericardium, acute inflammation of, carcasses condemned Peritoneum- acute inflammation of, carcasses condemned import carcasses condemned if removed Peritonitis, acute, carcasses condemned Perspiration, contamination of products to be prevented Pelts. Sec Hides. Peru- export certificates for, to be countersigned by chief of bureau export certificates required for shipments Philippines — meat-inspection certificates issued for products shipped to numbered meat-inspection stamps for products shipped to Phlebitis of umbilical veins, carcasses condemned Pickling. See Processing. Pipe lines — for milk and cream, construction and material requirements lard, requirements to preserve identity of product no connection between, for edible and inedible products underground, for edible and inedible products; diagrams and descriptions to be filed underground, if absent certificate should be furnished Plans — for remodeling or new structures for tank rooms or tanks, alterations or new for underground pipe lines for edible and inedible products ,. to accompany applications for inspection Platforms. See Docks. Pleura — acute inflammation of, carcasses condemned import carcasses condemned if removed Tleurisy , acute, carcasses condemned Plumbing, traps and vents, also drainage Pneumonia- acute, carcasses condemned temperature of suspects to be taken Poisoning — forage, horses and carcasses found affected, condemned meat, conditions giving rise to, carcasses condemned Poisons — bait, not forbidden in inedible-product compartments rat viruses prohibited in establishments or premises restrictions, use in edible-product compartments Polyarthritis, carcasses condemned Pork- eaten without cooking, required treatment imported, eaten without cooking, additional certificate required imported, eaten without cooking, not admitted unless treated as in U. S.. . Porto Rico, included in "United States" under import-meat regulations Post-mortem inspection- condemned carcasses, parts, and equipment. See Condemned. diseased carcasses, organs, and parts, identification pending final inspection. parts, viscera, and blood, retention and identification pending provided for retained carcasses not to be washed or trimmed without authority : ' retained " tags, application sterilization, carcasses and parts passed for. See Sterilization. sternum to bo opened for inspection Potato flour. See Cereal. Poultry feed prepared from certain condemned organs and parts Page. 22 Reg. 11 Sec. 10c Par. 22 11 10a G3 27 9 3 22 11 10a 12 8 7 5 49 24 3 3 49 24 3 1 48 24 2 1 47 24 1 1 22 11 10/ 41 18 5 3 45 18 12 26 13 1 1 26 13 2 26 13 2 10 8 2 26 13 2 26 13 2 5 4 1 2 22 11 10a 63 27 9 3 22 11 10a 10 8 3 3 22 11 10a 15 9 6 1 67 29 3 1 22 11 10 10 8 3 7 10 8 3 7 10 8 3 7 22 11 lOe 44 18 7 4 60 27 5 6 58 27 3 2 58 27 1 2 16 10 3 1 16 10 2 16 10 1 16 10 3 1 16 10 3 2 18 10 9 25 11 . 3 INDEX. 101 Pregnancy- Page. 25 15 12 Reg. 11 9 8 Sec. 20 7 10 Par. 1 1 Preservative certificates. See Certificates, preservative. Preservatives — benzoate of soda. See Benzoate of soda. 5 68 63 58 45 39 43 4 27 27 27 19 17 18 2 9 9 3 1 9 6 imported meat containing preservatives conforming only to foreign laws, re- 4 4 2 2 10 10 42 43 43 45 42 43 45 42 31 2 29 29 29 36 41 41 34 21 22 22 18 18 18 18 18 18 18 18 16 1 16 16 16 17 18 18 17 11 11 11 6 6 6 14 6 6 13 6 5 1 2 2 2 7 3 5 3 8 106 10/» 2 11 12 1 rooms or compartments for preservatives, trays, packing appliances, etc 9 stamps for. See Stamps, preservatives. 8 19 1 to bear inspection legend and number of establishment completing process- ing 3 2 Prime steam, designation inapplicable to lard from cured fats 2/l Processing. See also Reprocessing. meat or product without inspection, restrictions on shipment 2 supervision of, sanitary requirements, in edible-product compartments Pronfsoflahfls, etc., to be submitted for approval 1 1 Pseudoleukemia, carcasses affected, condemned Puerperal septicemia or pyemia, affected carcasses condemned Pulmonary hyperemia, with other conditions, carcasses condemned , Pumps for milk and cream, construction and material requirements 41 67 22 22 21 22 14 14 10 42 11 40 18 29 11 11 11 11 9 9 8 18 8 18 5 3 9 11 6c 106 2 2 3 6 1 3 Purpura hemorrhagica, horses and carcasses affected, condemned 1 Pus, parts of carcasses contaminated with, condemned Pyemia— accompanying local necrosis, carcasses condemned raxra-ssfis affected, cnndemnf»d Rabies found on ante-mortem inspection, condemnation of animals 4 Racks. See Equipment. Railroads. See Transportation. Railroad sickness, condemnation of animals 4 Rats, mice, and vermin, exclusion from establishments, use of poisons 7 Recent parturition. See Parturition. Receptacles— for meats and products in establishments. See Equipment. labeling and marking. See Marking. used as containers of meat. See Containers. Refining suhstanrAS, onnditinnal usp pTmittfd 7 Refrigeration— 2 2 102 INDEX. Refrigeration— Continued. for sterilization. See Sterilization. meats to be in good condition when placed under Kehandling — products absorbing foreign odors, moldy products, sour lard, etc products shipped from one establishment to another Reinspection — authority not limited by jobbers' and wholesalers' transportation privileges. frozen meats, defrosting in case of questionable soundness meats and products entering official establishments meats falling on floor of products bearing legend, at any time or place rendered fats and greases condemned, denaturing returned meats to be made whenever necessary unnecessary in case of diverted shipments on account of wrecks " Rejected " tags for insanitary utensils or equipment Reloading unmarked meats in case of wreck, telegraphic report Rendering — all processes to be supervised carcasses and parts passed for sterilization carcasses and parts passed for sterilization, in open kettles dead animals. See Dead animals. fats. See Fat. Repacking meats by jobbers and wholesalers Reports — daily, to be made by bureau employees information for, to be furnished by establishments of inspection, to be forwarded by inspector in charge on sanitation, to be made by employees through inspectors in charge of violations or failure of establishments to comply with regulations railroads to report reloading of sealed-car shipments on account of wrecks. . sealed-car shipments, notification by inspector at point of origin to collectors concerning import products destroyed under supervision to customs collectors concerning findings as to import products unsound inspected products discovered outside of establishments Reprocessing — lard affected with tank-water sourness. See Rehandling. meat or product without inspection, restrictions on shipment Retail butchers and dealers. See Transportation, retailers. "Retained" — carcasses and parts, identification carcasses and parts to be retained carcasses condemned in whole or in part, disposal carcasses not to be washed or trimmed without authoritj 7 carcasses or parts passed for food, marking carcasses or parts passed for sterilization, disposal cysticercus carcasses, in cold storage or pickle hog carcasses, evisceration in final room, exceptions tag, application to products suspected as unsound on reinspection, disposal tags, application of tags, taken off carcasses upon removal of diseased parts " U. S. retained," definition Retaining rooms at official establishments Returned meats and products- alleged unsound meats. See Unsound. docks and receiving rooms to be provided docks and receiving rooms to be provided inspection previous to admission into establishments unrendered beef fats returned from unofficial establishments Page. 40 40 56 51 40 41 40 47 27 41 40 57 12 57 41 28 28 50 46 Reg. 18 57 25 52 25 64 27 64 27 47 23 41 IS 16 10 16 10 16 10 16 10 17 10 17 10 24 11 17 10 40 18 16 10 17 10 2 1 9 7 9 7 41 IS 41 13 11 18 Sec. 1 1 10 4 1 3 1 3 1 4 1 13 12 13 5 1 2 3 1 6 5 1 L6 3 7 2 3 2 5 2 1 13 5t 5k 4 4 INDEX. 103 Page. 23 42 42 31 63 63 27 57 45 10 10 46 63 45 41 21 30 29 42 42 31 30 37 36 43 35 29 43 29 36 30 37 42 23 25 27 57 47 53 52 52 31 22 21 Reg. 11 18 18 16 27 27 14 25 18 8 8 20 27 4 19 18 11 16 16 18 18 16 16 17 17 18 17 16 18 16 17 16 17 18 11 11 14 25 23 25 25 25 If, 11 il See. 15 6 8 4 9 1 14 13 1 Par. 2 Sal soda. See Soda. 2 Saltpeter (potassium nitrate or nitrate of soda— Chile saltpeter), addition to 2 Samples- 2 1 import meat and product, taken free of cost from each consignment 2 of products, etc., collection from exempted and official establishments Sanitation- building construction. See Establishment. 4 8 2 1 5 7 3 2 6 6 3 3 9 7 7 7 2 6 2 8 2 9 6 15 22 1 13 2 6 6 6 5 11 6d requirements for stalls operating under market inspection 2 1 Sausage- 2 canned, brands may be omitted 4 4 coloring sausage casings, restrictions 36 containing beuzoate of soda, marking 3 1 2 2<7 2 in oil, temperature and vacuum requirements 26 marking 4 milk and analogous products, use in preparation 13 4 5 products simulating, labeling 3 summer, treatment for trichinae. See Pork. wat er or ice, use in preparation 5 Scabies, carcasses affected, disposal 1 Scalding hogs alive, carcasses condemned Sealed cars. See Transportation. Scaling cars, wagons, etc. See Transportation, and Tank cars. Sealing tanks. See Tanks. Seals- breaking of, on tanks 2 car, breaking in case of wrecks, procedure 2 for cars of unmarked meats shipped for further processing 1 4 import-meat. See Import meat and products, seals. inspection See Marking. lead and wire, presses for, self-locking, lockers to be provided Secondhand containers. See Containers. Septicemia — accoinpanving local necrosis, carcasses condemned carcasses affected, condemned 104 INDEX. Septicemia— Continued. carcasses affected, condemned temperature of suspects to be taken Serous infiltration of muscles, disposal of carcasses Sexual odor, carcasses giving, condemned Sheep measles. See Measles. Shipment — by jobbers, wholesalers, etc. See Transportation. by retailers under exemption. See Transportation. contingent upon labels conforming to regulations diverting. See Transportation. export. See Stamps, Certificates, and Transportation. farm-dressed carcasses and products. See Transportation. products, contingent upon proper marking as required reshipment of inspected products, conditions under domestic-meat label unmarked meats in sealed cars. See Transportation. unmarked products in open containers unsound meat or products for industrial use, certificate unsound meats (alleged), permit and shippers' certificate unsound meats, reshipment to other establishments for rehandling Shippers' certificates. See Certificates, shippers. Ship stores require no export certificate Ships. See Transportation. Shop fats. See Fats. Sketches— of inserts, tags, liners, circles, etc., submitted for approval of labels, etc., to be submitted for approval Skewers not to be held in mouth Skin- diffuse redness, accompanied by other conditions, disposal of condemned hogs, removal from establishments, disinfection of unborn or stillborn animals, removal of removal from hog carcasses affected with certain conditions and parasites. washing and cleaning before incision Slaughter without inspection. See Emergency slaughter, and Farm. Slimy degeneration of fat, disposal of carcasses Slinks (slunks). See Unborn animals. Smoke, wood, addition to meat or product, permitted Soap and towels in lavatories Soda— benzoate of, labeling products conta inin g benzoate of, marking products containing benzoate of, use conditionally authorized bicarbonate of, use permitted in preparation of fats nitrate of, addition to meat or product, permitted sal, use permitted in cleansing tripe solutions used in cleaning tank cars, complete removal Sores, suppurating, disposal of carcasses, parts, and organs Specifications, to accompany applications for inspection Spices — addition to meat or product, permitted samples, collection Spitting— on floors prohibited, cuspidors prescribed on whetstones prohibited Spleen, swollen, soft, with other conditions, carcasses condemned Spoiled meats and products. See Unsound. Stables, odors from, exclusion from edible-product compartments Page. 22 Reg. 11 Sec. 106 15 9 6 25 11 19 23 11 14 40 17 12 29 16 1 41 18 3 31 16 7 30 16 2 56 26 11 55 25 10 56 25 10 49 24 3 34 17 2 34 17 3 12 22 8 11 7 10ft 17 10 8 25 23 11 11 21 15 17 10 8 25 11 19 42 18 6 11 8 45 39 17 9 31 16 3 42 18 6 42 18 6 42 18 6 42 18 6 12 8 9 22 11 9 5 4 1 42 18 6 45 18 13 11 8 U 12 8 7 22 11 10ft 10 8 3 INDEX. 105 Stamps- branding. See Marking. inedible-product, issued for export inedible products meat-inspection, application to tank cars shipped to Canada meat-inspection, for export or shipment to Philippines meat-inspection, for horse meat and products, description, issuance meat-inspection, modified, for fresh pork exported to Great Britain meat-inspection, not to be applied to cloth wrappings meat-inspection, secure application, protection from abrasion on railroad waybills. See Transportation. preservative, issuance, application to containers preservative! removal before export, supervision and necessary procedure Starch. See Cereal. State authorities, cooperation with. See Local authorities. Steams and vapors — suppression essential to inspection suppression for inspection and cleanly operations Steamship companies. See Transportation. Stearin- lard, labeling lard containing made from lard, labeling lard containing oleo, labeling lard containing oleo, not to be prepared from fats rendered above 170° F uninspected, for export, affidavit of exporter to be filed vegetable, labeling lard containing Stencils, omission of inspection legend from, also approval of Sterilization — canned meat and products, defective cans, requirements carcasses affected with tapeworm cysts carcasses passed for, removal and condemnation of diseased parts cattle carcasses passed for, inspection at unofficial places, farms for trichinae. See Pork. hogcarcasses affected with tapeworm cysts hog cholera icterus marking carcasses and parts passed for meat passed for, not rendered; marking and utilization of meat passed for, permitted uses of, temperature, marking of implements, equipment, premises, hands, etc. See Disinfection. parasitic infestations, not individually specified parturition, carcasses showing signs, conditionally passed for pregnant animals, carcasses conditionally passed for provided for rendering carcasses and parts passed for rendering carcasses and parts passed for, in open kettles "retained " tag, removal of, upon removal of diseased parts retention of carcasses and parts pending sheep carcasses affected with tapeworm cysts trucks, receptacles, tables, for carcasses or parts passed for tul >erculosis, carcasses tuberculosis, hog heads "U.S. passed for sterilization, " definition Sternum to be opened for inspection of viscera Stickers. See Marking. Stillborn animals, condemned, removal o f hide Stock feed prepared from certain condemned organs and parts Stomachs- all surfaces to be cleaned immediately after empt ying contents, accumulation as fly-breeding material prohibited Storage rooms of establishments to be maintained in clean condition Page 49 48 47 07 48 47 48 49 50 Reg. 24 24 21 29 24 24 24 24 24 Sec. 4 1 1 6 1 1 1 6 6 18 20 20 5 1 2 5 5 18 5c 3 3 1 106 INDEX, Page. 67 25 42 22 21 8 13 14 14 15 14 14 14 15 15 14 2 15 15 49 49 49 49 34 16 8 32 32 32 12 33 16 27 26 27 9 26 10 26 45 33 Reg. 29 11 18 11 11 7 9 9 9 9 9 9 9 9 9 9 1 9 9 24 24 24 24 17 10 7 16 16 16 8 16 9 14 13 14 7 13 8 13 18 16 Sec. 3 22 6 10ft 9 5a 1 2 2 4 2 2 3 7 4 2 1 7 7 3 4 3 3 2 2 5c 9 10 10 9 10 3 1 2 1 5/ 1 3 1 12 10 Par. 1 Subsidiary establishments. See Establishment. Sugar, addition to meat or product, permitted 2 Summer sausage. Included under Pork eaten without cooking. Suppurating sores- disposal of carcasses, parts, and organs Suspects— ante-mortem, pens for separating, marking, and holding at public stockyards, removal and disposal of control and marking of 4 6 7 cripples to be slaughtered without delay 2 hog cholera. See Hogs, cholera. identification pending final examination on post-mortem. 6 pregnant animals, slaughter not required 1 2 temperature of. See Temperature. 8 14 vaccinia, unhealed lesions with fever, slaughter of animals not required young animals born in pens or yards, slaughter not required 2 1 Sweden- export certificates required for shipments to 1 inedible-product certificates marked "Of American origin" 2 Swine. See Hogs. Switzerland- export certificates required for shipments to . 1 export certificates for, to appear in French on reverse side 5 Tables. See Equipment. Tags. See Condemned, Suspect, Rejected, Retained, Marking. 3 Tails- identity to be preserved on post-mortem inspection racks or receptacles for, on killing floor Tallow. See Fat. Tank cars- carrying inspected products between establishments to be sealed i carrying inspected products to unofficial establishments, labeling 2 2 transfer of contents to boats 3 Tanking— condemned animals cnnrlpmnp.d carcasses aTid products dead animals. See Dead animals, fat from unofficial establishments. See Fat. Tank rooms, plans and descriptions of alterations or new rooms „ Tanks- breaking seals and drawing off contents equipment for sealing inedible-product, no connection with edible-product tanks or compartments, inedible-product, odors to be excluded from edible-product compartments.. inedible-product, to be equipped with condensers to suppress odors lard, requirements to preserve identitv of products. 1 6 2 on boats, containing inspected products, labeling 3 INDEX. 107 Tanks— Continued. plans and descriptions of alterations or new equipment sterilization, sealing Tapeworm cysts — beef carcasses affected, disposal hog carcasses affected, disposal sheep carcasses affected , disposal Teeth, removal from heads used for food Temperature- accompanying unhealed vaccine lesions, slaughter not required doubt as to cause, retention of animals for observation hogs exposed to cholera of suspects to be taken for future guidance concerning disposal Testing containers with mouth, prohibited Test, tuberculin. See Tuberculosis. Tetanus found on ante-mortem inspection, condemnation of animals Texas fever- carcasses affected, condemned temperature of suspects to be taken Thymus gland- identity to be preserved on post-mortem inspection racks or receptacles for, on killing floor Tierces. See Containers. Tinea tonsurans (ringworm), hog carcasses affected, disposal Tin containers. See Containers. Toilet rooms — hands to be washed after visiting hot and cold water, soap, towels, etc., to be accessible location, ventilation, light, equipment odors from, exclusion from edible-product compartments Tongue- abrasions to be excised if slight actinomycosis, disposal identity to be preserved on post-mortem inspection racks or receptacles for on killing floor Tonsils, to be removed, not to be used as food „ Tools. -See Implements. Towels and soap in lavatories Trade labels. See Marking. Transportation- cars carrying imports, sanitation cars to be kept clean and sanitary cars, wrecks, diverting shipments certificates, forms and uses. See Certificates. diverting shipments, wrecks, reinspection unnecessary if waybills, etc., bear statement concerning shippers' certificate farm-dressed carcasses and products, conditions ferry and ferry line deemed carriers under regulations import products after admission, same as domestic meats import products for persona] use of consignee, marking waybills, etc import products, to conform to Regulation 25 imports condemned or refused entry, return to colic, tor under seal imports under seal to place of inspection inedible products not resembling food, regulation inapplicable jobbers, wholesalers, etc., repacking and shipping marked masts jobbers, wholesalers, etc., shipments in original marked oonftainara jobbers, wholesalers, etc., slaughtering or processing, shipment i meats and products not processed without inspection laboratory specimens or exhibits, regulation inapplicable overland carriers c f export products to receive export certificate Page. 26 Reg. 13 Sec. 2 28 15 1 23 11 16 21 11 17 25 11 18 44 18 10 1.5 9 7 15 9 6 11 9 2 15 9 6 12 8 7 14 9 2 21 11 6e 15 9 6 16 10 2 8 7 5c 23 11 15 11 8 7 11 8 46 11 8 4a 10 8 3 21 11 9 21 11 5 16 10 2 8 7 ~,r 44 18 10 11 8 46 63 27 8 12 8 ^ 57 25 13 57 25 13 53 25 8 50 25 2 66 27 12 65 27 11 66 - 12 t.l 27 9 63 27 7 57 14 50 . 4 51 - 4 51 . 4 25 14 is 24 2 108 INDEX. Transportation— Continued. parcel post, United States, deemed a carrier under regulations regulation inapplicable to department laboratory specimens or exhibits, or inedible products not resembling food retailers under exemption shipping meats to customers return of undelivered meat without new certificate sealed -car shipments, notification by inspector at point of origin sealed cars carrying unmarked meats, conditions sealed cars and wagons of unmarked meats, breaking seals sealed cars, wrecks, reloading, telegraphic report shippers' certificates essential to interstate or foreign shipments, except sealed imports. . shippers' certificates required for exports transported within United States. tank cars. See Tank cars. uninspected meat or product for industrial use, denaturing, shipper's cer- tificate unmarked meats in sealed cars, conditions unmarked meats in sealed cars or wagons, breaking seals unmarked meats shipped in sealed wagons, conditions unmarked primal parts in sealed cars, etc., for further processing unsound meat or products for industrial use, statement on waybills, etc — unsound meat or products forindustrial use, denaturing,shipper's certificate. unsound meats (alleged), statement on or accompanying waybills, etc unsound meats (alleged), to establishments, permit, certificate vehicles, wagons, trucks, etc., deemed carriers under regulations vessels carrying meat, no clearance without export certificate vessels, cars, etc. , carrying import products, sanitation of vessels to file duplicate export certificate with customs officer waybills, etc., to bear statement concerning shipper's certificate wrecks, breaking department seals, reloading, telegraphic report Traps to be affixed to drains and gutters .♦. Traumatic- pericarditis, carcasses condemned septicemia or pyemia, affected carcasses condemned Traveling veterinary inspectors. See Employees. Trichinae— treatment of imported pork, requirement contingent upon admission treatment of raw pork products to destroy Trimmings, imported, too small to inspect, not admitted Tripe- stomach surfaces to be cleaned immediately after emptying use of sal soda or lime permitted in cleansing Trucks (packing-house). See Equipment. Trucks (drays). See Transportation, vehicle. Tuberculin test. S.ee Tuberculosis. Tuberculosis- employees affected with hog carcasses affected with, evisceration in final room, exceptions hog heads passed for sterilization post-mortem inspection and disposal reactors treated as suspects skins from swine, disinfection before removal from establishment Tubs. See Containers. Tumor. See also Carcinoma, and Sarcoma. disposal of carcasses, parts, and organs Turbinated bones, removal from heads used for food Unborn animals condemned, skin not to be removed in edible-product com- partment Underground pipe lines. See Pipe lines. Page. 50 Reg. 25 Sec. 2 57 25 14 53 25 7 57 25 13 52 25 6 52 2* 6 53 25 6 57 25 13 50 2. 1 50 25 3 56 25 11 52 25 % 53 25 6 52 25 6 29 16 2 57 25 11 56 25 11 55 25 10 55 25 10 50 25 2 48 24 2 63 27 8 48 24 2 54 25 9 57 25 13 10 8 3 22 11 10<7 22 11 106 58 27 3 44 ( 59 18 27 7 3 44 18 10 42 18 6 12 8 11 17 10 7 19 11 3 18 11 3 14 9 2 17 10 8 22 11 9 44 18 10 25 11 21 INDEX. 109 Uninspected meat and products — Page. fats (rendered ) for export, affidavit of exporter to be fded 49 interstate shipment for industrial use, denaturing, certificate 56 on hand at establishments upon inauguration of inspection, disposal 6 products not to be admitted into official establishment 40 uninspected mixtures containing meat or products, classification, permitted marking, sanitary requirements United States includes Alaska, Hawaii, and Porto Rico under import-meat regulations United States mail. See Transportation, parcel post. United States Marine Corps, marking products inspected for 33 United States Navy, marking products inspected for 33 United States parcel post. See Transportation, parcel post. Unloading docks. See Docks. Unofficial establishments. Set Establishment. Unsound — imported meat and products, condemned 63 inspected products discovered outside of establishments, reporting 47 meat or product, shipment for industrial use, denaturing, certificate 56 meats, alleged, inspection on arrival at establishment, disposal 56 meats, alleged, shipment to establishments for inspection, procedure 55 meats and products, denaturing, if not tanked 27 meats and products, reshipment to other establishments for rehandling 56 meats and products, tanking 27 products condemned, to be marked with "condemned" tag 40 products to be marked with "retained" tag, further disposal 40 Urinals. See Toilet rooms- Urinary odor, carcasses giving, condemned 23 Urticaria, hog carcasses affected, disposal 23 •' U. S. inspected and passed" and other marks. See Marking. Utensils. See Equipment. Vaccine— unhealed lesions, carcasses showing, condemned 21 unhealed lesions, with fever, slaughter of animals not required 15 Vegetable stearin. See Stearin, vegetable. Vehicle. See Transportation, vehicle. Venezuela- export certificates for, to be viseed by Venezuelan consul export certificates required for shipments to Ventilation — for dressing and toilet rooms 11 requirements at establishments I 10 Vents to be affixed to drains and gutters 10 Vermin, establishments to be kept free of, restrictions on use of poisons 10 Vessels. See Transportation. Veterinary inspectors. See Employees. Vinegar, varieties permitted to be added to meat or product 42 Violations of regulations- bribes or gifts, offering, giving, or accepting 47 by establishments, inspectors to report 7 by exempted establishments, inspections to determine 6 by exempted establishments 5 by stockyards, withdrawal of ante-mortem inspection 13 by stockyards, additional penalty 13 unauthorized use of inspection legend 47 Virus, rat, prohibited in establishments or on premises 10 Viscera- containing tuberculous lymph glands, condemned 1 'J contaminated by pus, condemned 22 cysticercus carcasses, disposal 24 466041°— 42 8 Reg. ! Sec. 24 5 25 11 5 4 18 3 18 15 27 1 16 11 16 11 27 9 23 4 25 11 25 10 25 10 14 2 25 10 14 1 18 2 18 2 11 14 11 15 11 60 9 7 24 3 24 3 8 4a 8 3 8 3 8 3 18 6 23 ! 5 6 4 5 4 2 9 1 9 1 23 2 8 3 11 3 11 9 11 16 110 INDEX. Viscera— Continued. Page. 16 18 16 8 19 19 52 53 12 10 11 11 11 42 45 30 37 10 42 24 44 64 39 Reg. 10 11 10 7 11 11 25 25 8 8 8 8 8 18 18 16 17 8 18 11 18 27 17 Sec. 3 2 2 5c 3 3 6 6 8 3 7 4c 46 6 13 3 9 3 6 16 9 10 10 Par. 1 racks or receptacles for on killing floors tuberculous carcasses, disposal 2B tuberculous contamination, condemned 2Bc Wagons- conveying import meats to or from place of inspection. See Import meat and products, conveying meat or products interstate. See Transportation, vehicles, sealed, for conveying unmarked meats between establishments 4 Seated, for iiTrmfl.rlrp.rl meatf*, breaking spflk 5 to be kept clean and sanitary, should be closed or covered Walls- sanitary construction of 5 to be kept reasonably free from moisture 2 Water— for disinfection purposes hot and cold, in or near toilet rooms 6 samples, collection of sausage containing, branding 1 2 supply, requirements, inspection, distribution 4 use in preparation of sausage, restrictions 5 Waybills. See Transportation. Weasands— from cysticercus carcasses, conditional use as casings 4 3 Weight- on import products in package form 2 requirements Wholesalers. See Transportation, jobbers, wholesalers. Wooden boxes, small, inspection legend on 34 42 12 17 18 8 2 6 10 3 Wood smoke, addition to meat or product, permitted „ 2 Work at establishments. See Operations. Wrappers. See Marking. Wrecks. See Transportation. Yards of establishments to be drained and kept clean and orderly 1 Young animals. See Immaturity. (Amendment 1 to B. A. I. Order 211— Revised.) U. S. DEPARTMENT OF AGRICULTURE. BUREAU OF ANIMAL INDUSTRY. AMENDMENT TO REGULATIONS 1 AND 16, B. A. I. ORDER 211— REVISED (REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE). United States Department of Agriculture, Office of the Secretary, Washington, D. C, January 29, 1923. Under authority conferred by law upon the Secretary of Agricul- ture, Regulation 1, section 1, paragraph 2, and Regulation 16, sec- tion 2, paragraph 6, of the regulations governing the meat inspection of the United States Department of Agriculture are hereby amended to read as hereinafter set out. The importation of meat into the United States shall be governed by the provisions of paragraph 706 of "An act to provide revenue, to regulate commerce with foreign countries, to encourage the industries of the United States, and for other purposes," approved September 21, 1922 (42 Stat. L., pp. 858, 891) and the regulations of the Secretary of Agriculture contained in B. A. I. Order 211— Revised. This amendment for the purpose of identification is designated as "Amendment 1 to B. A. I. Order 211 — Revised," and shall become and be effective on and after February 1, 1923. Henry C. Wallace, Secretary of Agriculture. Regulation 1, section 1, paragraph 2. — The imported-meat act: Paragraph 706 of an act entitled "An act to provide revenue, to regu- late commerce with foreign countries, to encourage the industries of the United States, and for other purposes," approved September 21, 1922 (42 Stat. L., pp. 858, 891). Regulation 16, section 2, paragraph 6. — Any meat or product of such character or so small that it can not be marked with a brand, and which has been inspected and passed, but does not boar the inspec- tion legend, may be removed from an official establishment for local ill 112 MEAT INSPECTION ORDERS. or interstate transportation in closed containers bearing the inspec- tion legend and such other marks as are required by these regula- tions, or in open containers bearing the inspection legend applied by means of a domestic-meat label or trade label : Provided, That upon removal from such closed or open containers the meat or product may not be further transported in interstate or foreign commerce unless reinspected by a bureau employee and packed under his supervision in a container or containers bearing the inspection legend and such other marks as are required by these regulations. THE IMPORTED-MEAT ACT. Extract from an act of Congress entitled "An act to provide revenue, to regulate com- merce with foreign countries, to encourage the industries of the United States, and for other purposes," approved September 21, 1922 (42 Stat. L,., pp. 858, 891). That on and after the day following the passage of this Act, except as other- wise specially provided for in this Act, there shall be levied, collected, and paid upon all articles when imported from any foreign country into the United States or into any of its possessions (except the Philippine Islands, the Virgin Islands, and the islands of Guam and Tutuila) the rates of duty which are prescribed by the schedules and paragraphs of the dutiable list of this title, namely : ***** * * Par. 706. Meats, fresh, prepared, or preserved, not specially provided for, 20 per centum ad valorem : Provided, That no meat(s) of any kind shall be imported into the United States unless the same is healthful, wholesome, and fit for human food and contains no dye, chemical, preservative, or ingredient which renders the same unhealthful, unwholesome, or unfit for human food, and unless the same also complies with the rules and regulations made by the Secretary of Agriculture, and that, after entry into the United States in compliance with said rules and regulations, said meats shall be deemed and treated as domestic meats within the meaning of and shall be subject to the provisions of the Act of June 30, 1906 (Thirty-fourth Statutes at Large, page 674), commonly called the "Meat Inspection Amendment," and the Act of June 30, 1906 (Thirty- fourth Statutes at Large, page 768), commonly called the "Food and Drugs Act," and that the Secretary of Agriculture be and hereby is authorized to make rules and regulations to carry out the purposes of this provision, and that in such rules and regulations the Secretary of Agriculture may prescribe the terms and conditions for the destruction of all such meats offered for entry and refused admission into the United States unless the same be exported by the consignee within the time fixed therefor in such rules and regulations. {Amendment 2 fo R A. T. Order 211— Revised) UNITED STATES DEPARTMENT OF AGRICULTURE BUREAU OF ANIMAL INDUSTRY AMENDMENT TO REGULATIONS 17 AND 27, B. A. I. ORDER 211— REVISED (REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE) United States Department of Agriculture, Office of the Secretary, Washington, D. C, March 81, 1924. Under authority conferred by law upon the Secretary of Agri- culture, Regulation 17, section 10, and Regulation 27, section 10, paragraph 2, are hereby amended to read as hereinafter set out. This amendment for the purpose of identification is designated as "Amendment 2 to B. A. I. Order 211 — Revised," and shall become and be effective on and after April 1, 1924. Henry C. Wallace, Secretary of Agriculture. Regulation 17, section 10. — No false or misleading statement of quantity shall appear on any container of meat or product. Regulation 27, section 10, paragraph 2. — Labels bearing the true name of the product shall be securely affixed to all true containers. There shall be on each true container a space for the application of the inspection legend and other marks required by paragraph 3 of this section. When true containers are placed within other con- tainers, the outside container shall be marked with the true name* of the. meat, or product. All meal- and products in package form shall have the quantity of the contents thereof plainly nnd con- spicuously marked on the outside of the package in terms of weight, measure, or numerical count: Provided, That such reasonable varia- tions and tolerances and also exemptions as to small packages shall be permitted as shall be established by rules and regulations made pur- suant to the food and drugs act, 113 (Amendment 3 to B. A. I. Order 211— Revised.) United States Department of Agriculture BUREAU OF ANIMAL INDUSTRY AMENDMENT TO REGULATIONS 1, 10, 15, 16, 17, AND 18, B. A. I. ORDER 211— REVISED (REGULATIONS GOVERN- ING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE) United States Department of Agriculture, Office of the Secretary, Washington, D. C, August 29, 1925. Under authority conferred by law upon the Secretary of Agri- culture, Regulation 16, section 1 ? paragraphs 6 and 7, of the regula- tions governing the meat inspection of the United States Department of Agriculture, are hereby revoked ; Regulation 1, section 1 ; Regula- tion 15, section 3; and Regulation 18, section 6; are amended by the addition of a paragraph as hereinafter set out; and Regulation 10, section 5, paragraph 1 ; Regulation 15, section 3, paragraph 2 ; Regu- lation 16, section 1, paragraph 2; Regulation 16, section 2, para- graphs 4 and 5; Regulation 16, section 3, paragraph 1; Regulation 17, section 9, paragraphs 2, 3, and 9; Regulation 18, section 6, para- graphs 4, 5, and 13 ; and Regulation 18, section 7, paragraph 5 ; are amended as hereinafter set out. This amendment for the purpose of identification is designated as Amendment 3 to B. A. I. Order 211, Revised, and shall become and be effective on and after October 1, 1925. R. W. Dunlap, Acting Secretary of Agriculture. Regulation 1, section 1, paragraph 2,8. — "U. S. passed for cooking": That the carcasses and parts of carcasses so marked have been in- spected and passed on condition that they be rendered into lard or tallow as prescribed by Regulation 15, or otherwise cooked by methods approved by the chief of bureau. Regulation 10, section 5, paragraph 1. — Carcass parts passed for cooking shall be conspicuously marked on the surface tissues thereof by a bureau employee at the time of inspection, "U. S. passed for cooking," or "U. S. passed for sterilization." All such carcasses and parts shall be cooked in accordance with Regulation 15, and until so cooked shall remain in the custody of a bureau employee. Regulation 15, section 3, paragraph 2. — Any carcasses or part pre- pared in compliance with paragraph 1 of this section, whether canned or placed in other approved container or not, shall be plainly and 114 MEAT IN T SPF.(lTOX ORDERS. J 15 conspicuously marker] "Prepared from product passed after cook- ing", or "Prepared from meat passed for sterilization." _ Regulation 15, section 8, paragraph 3. — Wherever in these regula- tions the statement "passed for sterilization" is employed it shall be construed to be synonymous with the statement "passed for cook- ing" or "passed after cooking", as may be, applicable. Regulation 16, section 1, paragraph 2. — Except for the purpose of submitting a sample or samples of the same to the chief of bureau for approval no person shall make or prepare, or cause to be made or prepared, labels, inserts, brands, tags, or other marking devices bearing the inspection legend or any abbreviation, copy, or represen- tation thereof, for use on any meat or product, without the written authority therefor of the chief of bureau given in advance. Regulation 16, section 2, paragraph 4- — Inspected and passed sau- sage and other meat food products in casings, of the ordinary "ring" variety or larger, shall bear on the casings the inspection legend and the number of the establishment. Inspected and passed sausage and other meat food products in casings, of the smaller varieties, shall bear on the casings one or more inspection marks to each chain or two or more of such marks to each bunch, except in cases where such smaller varieties of sausage and products leave establishments completely inclosed in properly labeled cartons or wrappers, having a capacity of 10 pounds or less and containing a single kind of prod- uct. All markings may be omitted from sausage and other meat food products in casings when these articles are to be packed in sealed cans. Regulation 16, section 2, paragraph 5. — Meat food products in casings, other than sausage, snail bear on each link or piece, the word "imitation" prominently displayed : Provided, That meat rolls, coppa, capacola, and analogous products, which contain no cereal and which are placed in casings, need not be marked "imitation"; and that chile con carne, souse, and scrapple, placed in casings, may bear the distinctive name of such product in lieu of the term "imitation." Regulation 16, section 3, paragraph 1. — When cereal, vegetable starch, or vegetable flour is added to sausage within the limits pre- scribed under paragraph 4 of section 6 of Regulation 18, or milk or its derivatives or analogous substances are added to sausage as pro- vided for under paragraph 13 of section 6 of Regulation 18, the product shall be marked with the specific name of each of such added ingredients, as, for example, "cereal added", "potato flour added", "cereal and potato flour added", "dried skimmed milk added", "cereal and dried skimmed milk added", and so forth, as the case may be. On sausage of the smaller varieties the branding prescribed in this paragraph may be limited to links bearing the inspection legend. Regulations 17, sectio-n 9, paragraph 2. — When cereal, vegetable starch, or vegetable flour is added to sausage within the limit pre- scribed by paragraph 4 of section 6 of Regulation 18, or milk or its derivatives or analogous substances are added to sausage as pro- vided for under paragraph 13 of section 6 of Regulation 18, there shall appear on the label in a prominent manner, contiguous to the name of the product, the specific name of each of such added in- gredients, as, for example, "cereal added", "with cereal", "potato Sour added", "cereal and potato flour added", "dried skimmed milk 116 MEAT .NSPECTION ORDERS. added", "cereal and dried skimmed milk added", and so forth, as the ease may be. Regulation 17, section 9, 'paragraph 3. — When meat food products in casings, other than sausage, are placed in wrappers, cartons, or other containers, there shall be prominently displayed on such con- tainers the word "imitation", the words "composed of" or equivalent statement, and the names of the ingredients arranged in the order of their percentages: Provided, That when meat rolls, coppa, capa- cola, and analogous products which, contain no cereal, and chile con carne, souse, and scrapple are placed in casings, they may be labeled with the distinctive name of the product without the term "imitation" and other qualifications prescribed in this paragraph. Regulation 17, section 9, paragraph 9. — Labels for a mixture, other than oleomargarine and product referred to in paragraph 8 of this section, consisting of fat derived from carcasses of cattle, sheep, swine, or goats, shall bear the names of the ingredients in a promi- nent manner in the order of their percentages, preceded by the state- ment "composed of" or "made from", or an equivalent statement. If such product consists ( f a mixture of vegetable fat and fat derived from carcasses of cattle, sheep, swine, or goats, the specific name or names of the vegetable fat shall appear among the names of the other ingredients : Provided, That in cases where the label bears the designation "compound", "lard substitute", or "shortening", prominently displayed, the terms "vegetable fat" and "animal fat", respectively, may be employed to denote these constituents. Tierces, barrels, and half barrels containing "compound", or "lard substi- tutes", or "lard compound", shall, immediately after filling, be legi- bly marked on one end, and on the side near the end, with the true name of the product. Tin pails, drums, tubs, and similar containers of such products shall bear the true name of the product also on the side at the time of filling. Mixtures of which the lard ingredient equals or exceeds in amount the other ingredients combined may bear the name "lard compound" preceding the statement of composi- tion provided for in this paragraph if such statement contains the specific names of the animal fat constituents. Regulation 18, section 6, paragraph 4. — Sausage shall not contain cereal, vegetable starch, or vegetable flour, individually or collec- tively, in excess of 3.5 percent. Regulation 18, section 6, paragraph 4 (a). — The term "sausage" shall be construed to include head cheese, liver pudding, and blood pudding. Regulation 18, section 6, paragraph 5. — For the purpose of facili- tating grinding, chopping, and mixing, not more than 3 percent of water or ice may be added to sausage which is not smoked or cooked ; sausage of the type which is smoked or cooked, such as Frankfurt style, Vienna style, and Bologna style, may contain not more than 10 percent of added water to make the product palatable. Regulation 18, section 6, paragraph 13. — Milk, skimmed milk, dried milk, dried skimmed milk, malted milk, and analogous substances and products which may be approved for such purpose by the Secre- tary of Agriculture, may be added to sausage, provided their use does not result in added water or moisture in excess of the amount per- mitted in paragraph 5 of this section. Sausage shall not contain \ r IN8PE( TION 0RD1 117 dried milk, dried skimmed milk, malted milk, or other dehydrated milk product, in excess of 3.5 percent, ami if cereal, vegetable starch, or vegetable flour is also added, the combined amount of cereal, vege- table starch, vegetable flour, and dehydrated milk product shall not exceed 3.5 percent. Regulation IS, section 7, paragraph 6. — Meat and product passed for cooking may be used for the preparation of such meat and product as canned meat, sausage, cooked or boiled meat, meat loaves, and similar products, provided all parts of the meat or product are heated to a temperature not lower than 170° F. for a period of not less than 30 minutes, and further that the articles so prepared be marked in accordance with bureau requirements. (Amendment 4 to B. A. I. Order 211 — Revised) United States Department of Agriculture BUREAU OF ANIMAL INDUSTRY AMENDMENT TO REGULATION 18, SECTION 6, PARAGRAPH 2, B. A. I. ORDER 211— REVISED (REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE) United States Department of Agriculture, Office of the Secretary. Washington, D. 0., October 19, 1925. Under authority conferred by law upon the Secretary of Agricul- ture, Regulation 18, section 6, paragraph 2, of the regulations gov- erning the meat inspection of the United States Department of Agri- culture is hereby amended as hereinafter set out. This amendment for the purpose of identification is designated as Amendment 4 to B. A. I. Order 211 — Revised, and shall become and be effective on and after October 19, 1925. C. F. Marvin, Acting Secretary of Agriculture. Regulation 18, section 6, paragraph #. — There may be added to meat and products common salt, sugar, wood smoke, cider vinegar, wine vinegar, malt vinegar, sugar vinegar, glucose vinegar, spirit vinegar, pure spices, saltpeter, nitrate of soda, and nitrite of soda. Benzoate of soda may be added to meat and products only when de- clared on the label, as provided by paragraph 11 of section 9 of Regulation 17. 118 (Amendment 5 to B. A. I. Order 211 (Revised).) United States Department of Agriculture BUREAU OF ANIMAL INDUSTRY AMENDMENT TO REGULATION 24, B. A. I. ORDER 211— REVISED (REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE) United States Department of Agriculture, Office of the Secretary, Washington, D. C, February 28, 1927. Under authority conferred by law upon the Secretary of Agriculture, Regula- tion 24, section 3, paragraphs 1 and 2 are hereby amended to read as hereinafter set out. This amendment for the purpose of identification is designated as Amend- ment 5 to B. A. I. Order 211 — Revised, and shall become and be effective on and after March 1, 1927. R. W. Dunlap, Acting Secretary of Agriculture. Regulation 24, section S, paragraph 1. — No person operating any steam or sailing vessel, and no railroad or other carrier, shall receive for transportation or transport from the United States to Great Britain or Ireland, or any of the countries of continental Europe, or to Canada, Venezuela, Argentina, Peru, Colombia, or the French Antilles, any meat or product, except ship stores and small quantities exclusively for the personal use of the consignee and not for sale or distribution, unless and until a certificate of inspection covering the same has been issued and delivered as provided in this regulation. The require- ment of export certificates is waived for meat and products exported to countries other than those named in this paragraph. Regulation 24, section 8, paragraph 2. — Export certificates for shipments of inspected and passed meat and products to Italy, Argentina, and Venezuela shall be visaed by the consul of the country of destination at the place of origin or the first port. 119 (Amendment 6 tu it. A. L Order 211— Ke\ ieed) U. S. DEPARTMENT OF AGRICULTURE BUREAU OF ANIMAL INDUSTRY AMENDMENT TO REGULATION 1, B. A. I. ORDER 211 (REVISED) (REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE) United States Department of Agriculture, Office of the Secretary, Washington, D. 0., July 8, 1980. Under authority conferred by law upon the Secretary of Agriculture, regula- tion 1, section 1, paragraph 2 (as amended by amendment 1), of the regulations governing the meat inspection of the United States Department of Agriculture is hereby amended to read as hereinafter set out. The importation of meat into the United States shall be governed by the provisions of section 306 of "An act to provide revenue, to regulate commerce with foreign countries, to encourage the industries of the United States, to protect American labor, and for other purposes," approved June 17, 1930 (Public No. 361, 71st Cong.), and the regulations of the Secretary of Agriculture contained in B. A. I. Order 211. (Revised.) This amendment for the purpose of identification is designated as " Amend- ment 6 to B. A. I. Order 211, Revised," and shall become and be effective immediately. R. W. Dunlap, Acting Secretary of Agriculture. Regulation 1, section J, paragraph 2. — The imported meat act ; section 306 of an act entitled "An act to provide revenue, to regulate commerce with foreign countries, to encourage the industries of the United States, to protect American labor, and for other purposes," approved June 17, 1930 (Public No. 361, 71st Cong.). THE IMPORTED MEAT ACT Extract from an act of Congress entitled "An act to provide revenue, to regulate com inerce with foreign countries, to encourage the Industries of the United States, to protect American labor, and for other purposes, approved June 17, 1930 (Public No. 361, 71at Cong.). TITLE III— SPECIAL PROVISIONS PART I MISCELLANEOUS ******* Sec. 306. * * * Meats — importation prohibited in certain cases. ******* (6) Meats unfit for human food. — No meat of any kind shall be imported into the United States unless such meat is healthful, wholesome, and fit for human food and contains no dye, chemical, preservative, or ingredient which renders such meat unhealthful, unwholesome, or unfit for human food, and unless such meat also complies with the rules and regulations made by the Secretary of Agriculture. All imported meats shall, after entry into the United States in compliance with such rules and regulations, be deemed and treated as domestic meats within the meaning of and subject to the provisions of the act of June 30, 1906 (Thirty-fourth Statutes at Large, page 674), commonly called the "meat inspection amendment," and the act of June 30, 1906 (Thirty-fourth Statutes at Large, page 768), commonly called the "food and drugs act." and tcts amendatory of, supplementary to, or in substitution for such acta 120 Ml. vi INSPECTION ORDERS. '-J (o) Regulations. — The Secretary of Agriculture is authorized to make rules and regulations to carry out the purposes of this section, and In such rules and regulations the Secretary of Agriculture may prescribe the terms and conditions for the destruction of all * * * meats, offered for entry and refused admis- sion into the United States, unless such * * * meats be exported by the consignee within the time fixed therefor in such rules and regulations. • *••••• Sec. 653. Effective date of act. — Except as otherwise provided. thi9 act shall take effect on the day following the date of its enactment. (Amendment 7 to B. A. I. Order 211, KeWsed) UNITED STATES DEPARTMENT OF AGRICULTURE BUREAU OF ANIMAL INDUSTRY AMENDMENT TO REGULATIONS 11, 16, 17, AND 18, B.A.I. ORDER 211, REVISED (REGULATIONS GOVERNING THE MEAT INSPECTION OF THE UNITED STATES DEPART- MENT OF AGRICULTURE) United States Department of Agriotjlture, Office of the Secretary, W, 1933] is amended to read as follows : Section 1G.14. Marking meat or product placed in casings to which artificial coloring is applied. — When meat or product is placed in casings to which arti- ficial coloring is applied under subsection 18.6 (c) [Reg. 18, sec. 6, par. 3, amdt. 7, July 25, 1933], the article shall be legibly and conspicuously marked by stamping or printing on the casing or securely affixing to the article the printed words "artificially colored": Provided, That if the casing is removed from the meat or product at the official establishment and there is evidence of artificial coloring on the surface of the meat or product, the article from which the casing has been removed shall be marked by stamping directly thereon or by securely affixing thereto the printed words "artificially colored": Provided further, That when the casing is colored prior to its use as a covering for meat or product, the coloring shall be of a kind and so applied as not t" be transferable to the meat or product and not to be misleading or deceptive with respect to color, quality, or kind of meat or product enclosed therein, and the casing shall be marked with the words "casing colored" prominently displayed: Provided further, That sausage of the smaller varieties, such as frankfurters and pork sausage, shall bear the words "artificially colored" at least once on each 1% pounds of product: And provided further, That when such meal or product is distributed from an official establishment in an immediate or true container of a type and size customarily sold at retail intact, the declaration of coloring on the label of the package shall be sufficient. (4) Part 10 [Reg. 10] is amended by adding the following new sections: Sec. 16.31. Marking meat or product with the list of ingredients. — A meat or product fabricated from two or more ingredients shall bear a list of the in- gredients, giving the common or usual names of the ingredients arranged in the order of their predominance, except that spices, flavorings (including es- sential oils, oleoresins. and other spice extractives), and colorings may be designated as "spices," 'flavorings." and "colorings" without naming each. The list of ingredients shall be applied legibly and securely to the meat or product by means approved by the Chief of Bureau such as stamping, print- ing, or the use of paper bands, or tied-in paper or fabric flaps on stuffed sausage, or tissue strips on loaflike articles: Provided, That meats and prod- ucts for which definitions and standards of identity have been prescribed by regulation, which conform to such definitions and standards, and which bear the names specified in the definitions and standards together with such declara- 1 33 134 MEAT INSPECTION ORDERS. Hon of optional Ingredients and other labeling features as are required in the applicable definitions and standards, need not bear lists of ingredients: Provided further, That sausages of the smaller varieties, such as frankfurters and pork sausage, and bockwurst shall bear the list of ingredients at least once on each IV2 pounds of product: And provided further, That when such meat or product is distributed from an official establishment in an immediate or true container of a type and size customarily sold at retail intact, the list of ingredients on the label of the package shall be sufficient. [Reg. 16, sec. 2, par. 7.] (5) Part 17 [Reg. 17; SRA, BAI 189, January 1923, "Relabeling Products"; SRA, BAI 190, February 1923, "Coined or Fanciful Names of Products" and "Designating Vegetable Fat Ingredients of Compound"; SRA, BAI 196, August 1923, "Approval of Labels and Other Markings on Meat and Products" ; SRA BAI 198, October 1923, "Approval of Labels and Other Markings on Meat and Products"; SRA, BAI 199, November 1923, "Approval of Labels and Other Markings on Meat and Products"; SRA, BAI 203, March 1924, "Distribution of Labels Bearing the Inspection Legend," "Use of the Term 'Bockwurst'," and "Approval of Stencils, Box Dies, and Brands"; SRA, BAI 204, April 1924, "Net Weight of Meat and Meat Food Products in Official Establishments" ; SRA, BAI 209, September 1924, "Approval of Gelatin Labels" and "Approval of Names and Terms Involved in Trade-mark Registration" ; SRA, BAI 216, April 1925, "Approval of Cloth Containers" and "Approval of Inserts" ; SRA, BAI 217, May 1925, "Labeling Products Baked"; SRA, BAI 244, August 1927, "Approval of Combination Markings for Meat or Product" ; SRA, BAI 248, December 1927, "Omission of Establishment Number from Cartons" and "Label- ing Products Containing Pimiento" ; SRA, BAI 250, February 1928, "Trans- parent Wrappings on Meat" ; Circular Letter No. 1551, BAI, June 13, 1928 ; SRA, BAI 259, November 1928, "Labeling Products 'Shankless' and 'Hockless' " ; SRA, BAI 275, March 1930, "Inspection Legend on Cellophane Wrappers"; SRA, BAI 301, May 1932, "Gelatin Permissible in Head Cheese" ; SRA, BAI 304, August 1932, "Labeling Meat Food Products Containing Added Gelatin" ; SRA, BAI 309, January 1933, "Net-Weight Ruling Applicable to Meat and Products in Package Form"; SRA, BAI 324, April 1934, "Gelatin Coating for Smoked Meats" ; and Circular Letter No. 2060, BAI, November 2, 1937] is revoked, and part 17 as hereinafter set out is substituted therefor : PART 17 — LABELING Sec. 17.1. Labeling required; supervision oy Bureau employee. — (a) When, in an official establishment, any inspected and passed meat or product is placed or packed in any can, pot, tin, canvas, or other receptacle or covering consti- tuting an immediate or true container, there shall be affixed to such container or covering a label as hereinafter described in this part : Provided, That plain wrappings for fresh meat, such as dressed carcasses and primal parts thereof, which are used solely to protect the product against soiling or excessive drying during transportation or storage need not bear a label: Provided further. That uncolored transparent coverings, such as cellophane, which bear no printed or graphic matter and which enclose any unpackaged or packaged meat or product bearing all required markings need not bear a label of the required markings are clearly legible through such coverings: And provided further, That animal and transparent artificial casings bearing no marks or printed features other than those required under part 16 need not bear additional labeling. (6) Folders and similar coverings made of paper or like material, which do not completely enclose the product and which bear any printed word or state- ment, shall possess all features required on a label for an immediate or true container. (c) No container or covering which bears or is to bear a label shall be filled, in whole or in part, except with articles which have been inspected and passed in compliance with this subchapter, which are sound, healthful, wholesome, and fit for human food, and which are strictly in accordance with the statements on the label. No such container or covering shall be filled, in whole or in part, and no label shall be affixed thereto, except under the supervision of a Bureau employee. Sec. 17.2. Labels; what to contain, when and how used. — (a) Labels within the meaning of this part shall include any printing, lithographing, embossing, or other marking on labels, stickers, seals, wrappers, or receptacles. MEAT INSPECTION ORDERS. 135 (6) Labels shall contain, prominently and informatively displayed, (1) the true name of the meat or product; (2) the word "ingredients" followed by a list of the ingredients when the meat or product is fabricated from two or more Ingredients, except in case of meats and products for which definitions and standards of identity have been prescribed by regulation; (3) the name and place of business of the manufacturer, packer, or distributor; (4) an accurate statement of the quantity of contents; and (5) an inspection legend and the number of the establishment, in the form shown herewith, on that portion of the label featuring the name of the meat or product, or, when there are two or more panels, then on the principal display panels: Provided, That the name and place of business of the manufacturer, packer, or distributor and the statement of the quantity of contents may be omitted from labels for meat or product not required to be labeled under section 17.1 : Provided further, That the establishment number may be omitted from the labels on cartons used as outer con- tainers of edible fats, such as lard and oleomargarine, when such articles are enclosed in wrappers which bear an inspection legend and establishment num- ber: Provided further, That a metal container on which an inspection legend is embossed may, with the approval of the Chief of Bureau, bear an inspection legend of different design and may be In abbreviated form: And provided further, That approved labels which, except as to form of the inspection legend and establishment number herein required, are in compliance with this subchapter may be used until January 1, 1943. (1) The name of a meat or product shall be the common name, if any, and one which clearly and completely Identifies the article. Meat or product which has been prepared by salting, smoking, drying, cooking, chopping, and the like shall be so described on the label unless the name on the article Implies, or the manner of packaging shows, that the meat or product was subjected to such procedure or procedures. The unqualified terms "meat," "meat byproduct," "meat food product," and terms common to the meat Industry but not to con- sumers such as "picnic," "butt," "cala," "square," "loaf," "spread," "delight." "roll," "plate." "luncheon," and '