45 of 1968 - Amending Title 18, by adding Chapter 31, relating to 'meat and Meat Foof Products' and regulating th ROLL CALL
May 14 8
VOTING Aye Nay Salt Lake City,Utah, ,196
Barker . . . .
Catmull I move that the Ordinacbe passed.
Garn . . . . /
C?4_ (e/ViK)
Harrison
Mr. Chairman .
AN ORDINANCE
Result . . . .
An ordinance amending Title 18 of the Revised Ordinances of Salt Lake
City, Utah, 1965, relating to Health Regulations, by adding thereto a new
chapter to be known as Chapter 31, relating to Meat and Meat Food Products
and regulating the same.
Be it enacted by the Board of Commissioners of Salt Lake City, Utah:
Section 1. That Title 18 of the Revised Ordinances of Salt Lake City,
Utah, 1965, be, and the same hereby is, amended by adding thereto a new
chapter to be known as Chapter 31, relating to Meat and Meat Food Products
and regulating the same, to read as follows:
"CHAPTER 31
MEAT AND MEAT FOOD PRODUCTS
PART I
"SEC. 18-31-1. DEFINITIONS. For the purposes of Part I of this chapter the
following terms, phrases and words shall have the meaning given herein:
"(1) Adulterated. "Adulterated" shall mean the conditions of a food
(a) if it bears or contains any poisonous or deleterious substance in a
quantity which may render it injurious to health; (b) if it bears or contains
any added poisonous or deleterious substance for which no safe tolerance has
been established by regulations, or in excess of such tolerance if one has
been established; (c) if it is otherwise unfit for human consumption; (d) if
it has been processed, prepared, placed or held under unsanitary conditions
whereby there is a reasonable probability that it has become contaminated
with filth or that it has been rendered injurious to health; (e) if it is
in whole or in part the product of a deceased animal or animal which has
died otherwise than by slaughter; (f) if its container is composed in
whole or in part of any poisonous or deleterious substance which may render
the contents injurious to health; or (g) if any valuable constituent has been
in whole or in part omitted or abstracted therefrom; or if any substance has
been substituted, wholly or in part therefor; or if damage or inferiority
45
has been concealed in any manner; or if any substance has been added thereto or
mixed in or packed therewith so as to increase its bulk, or weight, or reduce its
quality or strength, or make it appear better or of greater value than it is.
"(2) Animals. "Animals" shall include cattle, calves, sheep, swine, goats,
horses, asses, mules, donkeys, burros, rabbits and poultry.
"(3) Approved. "Approved" shall mean conforming to health authority standards
and practices based upon the regulations provided herein or upon regulations issued
by the health commissioner hereunder.
"(4) Carcass. "Carcass" shall mean the slaughtered body of an animal, including
the entire four quarters that are capable of being used for human food.
"(5) Closed. "Closed" shall mean fitted together snugly leaving no openings
large enough to permit the entrance or harborage of vermin.
"(6) Corrosion-resistant Material. "Corrosion-resistant material" shall mean
a material which maintains its original surface characteristics under prolonged
influence of the food, cleaning compounds and sanitizing solutions which may contact it.
"(7) Easily Cleanable. "Easily Cleanable" shall mean readily accessible and of
such material and finish, and so fabricated that residue may be completely removed by
normal cleaning methods.
"(8) Employee. "Employee" shall mean any person working in a meat-service
establishment who transports meat or meat container, who engages in meat preparation
or service, or who comes in contact with any utensils or equipment used for preparation
or processing of meat or meat products.
"(9) Equipment. "Equipment" shall mean all stoves, ranges, hoods, meatblocks,
tables, counters, refrigerators, sinks, washing implements, grinders, saws, sausage
equipment, and similar items, other than utensils, used in the operation of a food-
processing establishment.
"(10) Food additives. "Food additives" shall mean any raw, cooked, or processed
edible substance, or ingredient used or intended for use or for sale in whole or in
part for human consumption.
"(11) Health Authority. "Health Authority" shall mean the health commissioner
of Salt Lake City, Utah, or his designated representative.
"(12) Inspected and Passed. "Inspected and passed" shall mean that the carcass,
parts of carcass and meat so marked have been inspected and passed for food under this
article.
"(13) Kitchenware. "Kitchenware" shall mean all multiuse utensils other than
45
•
tableware used in the storage, preparation, conveying, or serving of meat or meat
products.
"(14) Mark. "Mark" shall include mark, stamp, brand, or tag, which tag shall
be permissible only for attachment to rabbits or poultry.
"(15) Meat. "Meat" shall include the flesh and edible portions of the carcass
of any animal as herein defined.
"(16) Meat By-product. "Meat By-product" shall mean the clean, sound, and
properly dressed edible parts, other than meat, which have been derived from one or
more carcasses of any animal that is sufficiently mature and in good health at the
time of slaughter.
"(17) Meat Food product. "Meat Food Product" shall mean any article of meat
or meat product or any article which enters into the composition of meat or meat
product for human consumption, which is derived, processed or prepared, in whole or
in part, from any portion of the carcass of any animal if such portion is all or a
considerable and definite portion of the article, except such articles as organ-
otherapeutic substances, meat juices, meat extract, and the like, which are to be
used only for medicinal purposes and are advertised only to the medical profession.
"(18) Meat, or Meat product-contact surfaces. "Meat or meat product-contact
surfaces" shall mean those surfaces of equipment and utensils with which meat or
meat products normally comes in contact, and those surfaces with which food may
come in contact and drain back onto surfaces normally in contact with meat or meat
products.
"(19) Meat-processing Establishment. "Meat-processing establishment" shall
mean a commercial establishment in which meat or meat food products is processed or
otherwise prepared and packaged for human consumption.
"(20) Misbranded. "Misbranded" shall mean the presence of any written, printed,
or graphic matter, upon or accompanying food or containers of food, which is false or
misleading, or which violates any applicable State or local labeling requirements.
"(21) Official establishment. "Official establishment" shall mean any
establishment engaged in the business of processing or manufacturing of meat or meat
food products or the wholesale distribution of such meats or products, for which
inspection is maintained under this article.
"(22) Perishable meat or meat food products. "Perishable meat or meat food
products" shall mean any food of such type or in such condition as may spoil.
"(23) Person. "Person" shall mean an individual, or a firm, partnership,
company, corporation, trustee, association, or any public or private entity.
45
"(24) Potentially Hazardous Food Product. "Potentially Hazardous Food Product"
shall mean any perishable food product which consists in whole or in part of milk
or milk products, eggs, meat, poultry, fish, shellfish, or other ingredients capable
of supporting rapid and progressive growth of infectious or toxigenic micro-
organisms.
"(25) Primal Parts. "Primal Parts" shall mean the usual sections and cuts of
the dressed carcass commonly known to the meat trade, and required by the Health
Authority to be marked, inspected and approved including sides, quarters, shoulders,
hams, backs, bellies, tongues, livers, tails and hearts, before they have been cut,
shredded or otherwise subdivided, preliminary to use in the manufacture of meat food
products.
"(26) Processing. "Processing" shall mean the grinding, chopping, mixing,
curing, smoking or rendering of meats or meat by-products with or without the
addition of other ingredients.
"(27) Retained. "Retained" shall mean that the article so marked is held for
further examination by the Health Authority to determine its disposal.
"(28) Safe Temperatures. "Safe Temperatures", as applied to potentially
hazardous food, shall mean temperatures, of forty-five degrees Fahrenheit or below,
and one hundred forty degrees Fahrenheit or above.
"(29) Sanitize. "Sanitize" shall mean effective bactericidal treatment of
clean surfaces of equipment and utensils by a method which has been approved by the
Health Authority as being effective in destroying micro-organisms, including
pathogens.
"(30) Sausage. "Sausage" is considered to be minced, ground or chopped
meat, or meats, with or without spices.
"(31) Sealed. "Sealed" shall mean free of cracks or other openings which
permit the entry or passage of moisture.
"(32) Wholesome. "Wholesome" shall mean in sound condition, clean, free from
adulteration and otherwise suitable for use as human food.
"SEC. 18-31-2. PURPOSE, Meat and meat food products are an important source of the
nations total supply of food. It is essential in the public interest that the
health and welfare of consumers be protected by assuring that meat and meat food
products distributed to them are wholesome, not adulterated, and properly marked,
labeled, and packaged. Unwholesome, adulterated, or misbranded meat or meat food
products are injurious to the public welfare, destroy markets for wholesome, not
adulterated, and properly labeled and packaged meat and meat food products, and
result in sundry losses to livestock producers, processors of meat and meat food
45
products, as well as injury to consumers. The unwholesome, adulterated, mislabeled
or deceptively packaged articles can be sold at lower prices and compete unfairly
with the wholesome, not adulterated, and properly labeled and packaged articles, to
the detriment of consumers and the public generally.
"SEC. 18-31-3. UNLAWFUL TO SLAUGHTER ANIMALS EXCEPT RABBITS AND POULTRY, EXCEPT
AS NAY BE PROVIDED IN CHAPTER 7 OF TITLE 18. It shall be unlawful (a) for any
person to kill or slaughter or cause to be killed or slaughtered within the limits
of Salt Lake City any animal or animals except rabbits and poultry, the flesh of
which is to be sold or offered for sale or intended for human consumption; (b) to
erect, maintain or use within the limits of Salt Lake City any house, shed, building,
structure, yard, block, or enclosure or other building or place as a slaughterhouse
or for the purpose of slaughtering animals; but this shall not apply to the slaughtering
of rabbits or poultry, which may be permitted within the city limits in compliance with
the provisions of this article.
"SEC. 18-31-4. EXEMPTION BY STATE OR FEDERAL INSPECTION. Establishments and carcasses
inspected by the Federal Meat and/or Poultry Inspection Services or an inspector of
the State of Utah may at the discretion of the City Health Authority be exempted from
the provisions of this chapter respecting sanitation of slaughterhouses, ante-mortem
and post-mortem inspection of carcasses, disposal of diseased carcasses and organs,
and the tanking thereof, so long as such establishments and carcasses are subject
to regulations and restrictions the same or substantially the same as the provisions
hereof above referred to; provided, however, that required ante-mortem inspections shall
be made on the day of slaughter and required post-mortem inspection shall be made at
the time of slaughter, said post-mortem inspection to include all of the internal
organs, and further provided that re-inspection and re-examination may be made or re-
quired to be made by the City Health Authority.
"Sec. 18-31-5. UNMARKED MEAT UNLAWFUL; SPECIAL REQUIREMENTS AS TO MEAT-FOODS. It
shall be unlawful to sell, keep, or expose for sale any carcass or part thereof or
packaged meat products, including products in artificial or animal casings, upon
each primal part or package on which there has not been placed an inspection mark
showing that the same has been inspected and passed for food purposes, provided that
for poultry and/or rabbits the inspection mark shall indicate that the same have been
slaughtered and/or processed under sanitary standards equal to those specified in this
code. This shall not be deemed to require marking or remarking of meat cuts or packaged
ground meat or meats, or portions of primal parts as herein defined, prepared by a
retail establishment for retail sale within the same establishment on condition that
such ground meats or meat cuts have been cut or prepared from primal parts or animal
45
6
carcasses which have been inspected, approved and marked, in accordance with this
code; nor shall it be deemed to require further marking or remarking of poultry and/or
rabbits or parts thereof received by such retail establishments in closed packages or
containers marked in accordance with this code.
"For the purpose of this section the term "retail establishment" shall include
multiple retail units thereof operating under the same ownership and general management.
The inspection mark on rabbits and poultry shall be either a tag or an ink brand with
the establishment number received by said establishment from the Board of Health, or
an inspection mark or tag showing United States Government inspection or approval
or other inspection acceptable to the Health Authority. The contents of consumer-
sized packages of cut-up rabbits or poultry or parts thereof not exceeding 30 pounds
net weight and/or closed unbroken cases or containers of whole eviscerated poultry
and/or dressed rabbits not exceeding 75 pounds net weight shall be deemed sufficiently
marked if each such package or container is prominently printed or stamped with the
above authorized inspection mark or marks. Possession of any carcass, part of packages
not marked as required herein shall not be deemed a violation if immediately upon the
receipt thereof the person receiving it shall notify the Board of Health and retain
such carcass, part or package for inspection and disposition by an authorized inspector;
such carcass or package may be inspected and passed or condemned in accordance with the
provisions of the chapter, but if not farm slaughtered, such carcass or package shall
be returned to its source or treated as condemned by the person receiving it.
Possession of poultry or rabbits bearing a mark of inspection approval acceptable to
the Health Department Authority under the terms and provisions of Section 18-31-5, in
the event that such approval has been limited to plant sanitation, shall not, for the
purposes of this section, be deemed unlawful even if such poultry or rabbits have not
been inspected for wholesomeness, but this shall not prevent the Health Authority from
requiring such inspection for wholesomeness or re-inspection by the Board of Health; and
after legal notice of such requirements, possession shall become unlawful unless notice
is immediately given to the Board of Health and such poultry or rabbits are retained for
additional inspection and disposition by a Board of Health inspector.
"SEC. 18-31-6. MISBRANDING. No brand manufacturer, printer, or other person, firm, or
corporation shall cast, print, lithograph, or otherwise make any device containing any
official mark or simulation thereof, or any label bearing any such mark or simulation,
or any form of official certificate or simulation thereof, except as authorized by the
Health Authority.
45
7
"No person, firm, or corporation shall:
"(1) forge any official device, mark, or certificate;
"(2) without authorization from the Health Authority use any official device,
mark, or certificate, or simulation thereof, alter, detach, deface, or destroy any
official device, mark, or certificate;
"(3) contrary to the regulations prescribed by the Health Authority, fail to
use or to detach, deface, or destroy any official device, mark, or certificate;
"(4) knowingly possess, without promptly notifying the Health Authority or
his representative, any official device or any counterfeit, simulated, forged, or
improperly altered official certificate or any device or any label or any carcass of
any animal, or part or product thereof, bearing any counterfeit, simulated, forged, or
improperly altered official mark;
"(5) knowingly make any false statement Ctl any shipper's certificate or other
non-official certificate provided for in the regulations prescribed by the Health
Authority; or
"(6) knowingly represent that any article has been inspected and passed, or
exempted, under this act when, in fact, it has not.
"SEC, 18-31-7. PERMIT REQUIRED. It shall be unlawful for any person to engage in the
manufacturing or selling of any food products for human consumption or to conduct a
business of any food processing establishment without first obtaining a permit from
the Board of Health of Salt Lake City, and a license from the license department in
accordance with the provisions of Title 20 of the Revised Ordinances of Salt Lake City.
"SEC. 18-31-8. INSPECTION FEE. No inspection fee shall be charged for permits issued,
but business license is required.
"SEC. 18-31-9. PERMIT REQUIRED PRIOR TO LICENSING. The permit required by this chapter
shall be presented with the application for the license to the license department prior
to the issuance of any license and no license shall be issued unless accompanied
by the permit.
"SEC. 18-31.-10. APPLICATION. Applications for the permit required by this chapter
shall be made to the license assessor and collector showing the location and kind of
meat processing establishment to be operated.
"SEC. 18-31-I1. REFERRAL TO HEALTH DEPARTMENT. Upon receipt of such application, the
license assessor and collector shall refer said application to the Health Department
whereupon the City Health Commissioner or his authorized representative shall make an
inspection of the premises and if the premises are found to be in compliance with the
city ordinances and the published rules and regulations of the Health Department a
45
permit may be issued by the Health Department to conduct such a business. In the event
the premises are not in satisfactory compliance with the Salt Lake City ordinance and
the rules and regulations of the Health Department, no such permit shall be issued.
"SEC. 18-31-12. SUSPENSION AND REVOCATION OF PERMIT. Such a permit issued may be
suspended or revoked by the Health Authority upon the violation by the holder of any
of the terms of this chapter. When in the opinion of the Health Authority there has
been a failure on the part of the permittee to observe the sanitary and/or quality
rules and regulations as adopted by the Health Department, such permit shall be revoked,
such revocation to take place thirty days or more after written notice by the Health
Authority to the permittee advising the permittee of the contemplated act and setting
forth the reason with particularity. The permittee shall be further advised of his
right to request a hearing before the Board of Health at any time during the thirty days
prior to the revocation of permit. When in the opinion of the Health Authority there
exists an emergency which may endanger the public health or safety, the Health Authority
is empowered to declare such an emergency andimmediately suspend any or all such permits
as may be required, and this without a hearing or prior notice. But subject to hearing
in the stated period if requested in writing.
"SEC. 18-31-13. DAILY OPERATION WITHOUT PERMIT A SEPARATE OFFENSE, The operation of
any such business without having in full force and effect a permit from the Health
Department to operate shall be in violation of this ordinance and if such unlawful
operation is conducted it shall be construed as a separate violation for each day that
such operation continues.
"(a) Change of ownership.
"In case of a change of ownership or the change of location of any estab-
lishment for which a permit has been issued, a new application shall be filed with the
Board of Health.
"SEC. 18-31-14. SUBMISSION OF PLANS FOR NEW BUILDINGS. Applicants proposing to build
new buildings or facilities or proposing to make any major alteration of food handling
establishments must submit their plans and specifications for such building, facility,
or alteration to the Health Department, and such new buildings, facilities, or major
alterations shall be built in compliance with the Salt Lake City Ordinances, and the
published rules and regulations of the Health Department.
"SEC. 18-31-15. PERSONS WITH COMMUNICABLE DISEASES PROHIBITED, POSTING REQUIRED.
No person who is affected with any disease in a communicable form or is a carrier of
such disease, or while afflicted with boils, infected wounds, sores, or an acute
respiratory infection shall work in any meat or meat processing establishment, and no
meal or meat processing establishment shall employ any such person suspected of being
affected with any disease in a communicable form or of being a carrier of such disease.
9
If the manager of the meat or meat processing establishment suspects that any employee
has contracted any disease in a communicable form or has become a carrier of such
disease he shall notify the health authority immediately. A placard containing this
section shall be posted in all toilet rooms.
"SEC. 18-31-16. PROCEDURE UPON DISCOVERY OF INFECTION TRANSMITTAL FROM EMPLOYEE.
When suspicion arises as to the possibility of transmission of infection from one
employee of any meat or meat processing establishment, the Health Authority is
authorized to require any or all of the following measures:
"(1) The employee shall be immediately excluded from the place of employment
until danger of infection is passed.
"(2) The immediate closing of the meat or meat processing establishment concerned
until no further danger of disease outbreak exists.
"(3) Adequate medical examinations of the employee and of his associates,
with such laboratory examination as may be indicated.
"SEC. 18-31-17. UNLAWFUL TO EMPLOY PERSONS WITHOUT FOOD SERVICE EMPLOYEE PERMIT.
It shall be unlawful for the owner or manager of any food service and/or processing
establishment to employ or keep in his employment, person or persons, who will
prepare, handle, and/or serve food, or who will come in contact with any food utensils
and equipment, without requiring such person to furnish or place on file with owner
or manager, a valid food service employee permit within thirty days after commencing
employment issued by the SaltLake City Health Department.
"SEC, 18-31-18. ISSUANCE OF FOOD SERVICE EMPLOYEE PERMIT, The Salt Lake City
Health Department shall issue food service employee's permits only to those persons
who, after making proper application, have attended a food service training program
and successfully passed a written examination based on Food Service Sanitation Manual
published by the Salt Lake City Department of Public Health. In addition to successfully
passing said examination, the food service employee shall successfully pass an annual
tuberculin skin test. The permit shall expire two years from date of issuance.
"SEC. 18-31-19. REVOCATION OF PERMIT. Any food service employee's permit may be
revoked by the health commissioner or his duly authorized representative upon receipt
of evidence that the permittee has been convicted of violating accepted procedures and
practices covering processing, preparation, storage or service of food offered for
public consumption or that permittee has falsified information required for issuance of
the permit.
"SEC. 18-31-20. REVIEW OF REVOCATION OF PERMIT. Any food service employee whose
permit has been revoked as provided in the preceding section shall be granted a
45
Lu
review of findings incident to such revocation by the Salt Lake City Health Department
upon written application thereof filed with the Salt Lake City Board of Health within
ten days of said revocation. Upon such review the Board of Health may either sustain
such revocation or reinstate said permit.
"SEC. 18-31-21. RECIPROCITY. Valid food service employee permits issued by any other
Health Authority in Utah may be accepted by the Salt Lake City Health Department at the
discretion of the latter with the understanding that said acceptance may be withdrawn
for reasons stated in Section 18-31.-19, pertaining to revocation of permit.
"SEC. 18-31-22. MEAT PROCESSORS AND RELATED INDUSTRIES.
"(a) RECORDS. All persons, firms, and corporations engaged in meat processing
and related industries shall keep such records as will fully and correctly disclose all
transactions involved with the quality of the product and all persons, firms, and cor-
porations subject to such requirements shall, at all reasonable times, upon notice by
a duly authorized representative of the Health Authority, afford such representative
access to their places of business and opportunity to examine the facilities, inventory,
and records thereof, to copy all such records, and to take reasonable samples of their
inventory upon payment of the fair market value thereof.
"(b) No person, firm, or corporation shall buy, sell, transport, or offer for
sale or transportation, or receive for transportation, in interstate commerce, any
carcasses, parts thereof, meat or meat food products of any such animals, which are not
intended for use as human food unless they are denatureu or otherwise identified as
required by the regulations of the Health Authority or are naturally inedible by humans.
"SEC. 18-31-23. INSPECTION OF PREMISES. It shall be the duty of the Health Commissioner
or his authorized representatives to visit and inspect all such meat or meat processing
establishments for the purpose of determining the sanitary conditions existing therein
and all such inspections shall be recorded in duplicate, one copy of which shall be
conspicuously posted and maintained by the proprietor on an inside wall of the estab-
lishment, and the other copy shall be filed with the Health Department, for the purpose
of determining the sanitary conditions of all such meat or meat processing establishments
There shall be no limitation upon the general powers and duties of the Health Authority
to inspect and regulate meat or meat processing establishments in the interest of
public health and sanitation.
"SEC. 18-31-24. RULES AND REGULATIONS, The Health Department may make and enforce
rules and regulations to provide sanitary standards with respect to the following items
and to better administer the terms of this ordinance.
45
•
11
"SEC. 18-31-25. STANDARDS OF INSPECTION. FLOORS. The floors of all rooms used in any
manner for the purpose of handling or processing meat products shall be of approved
impervious material and sloped in such a manner as to prevent accumulation of water.
They shall be equipped with properly trapped drains adequate in size and number to
permit the free movement of waste water and material to the waste disposal facilities.
"SEC. 18-31-26. ID. WALLS. The walls of all rooms used in any manner for the handling
or processing of meat products shall be free of cracks, smooth and washable. They
shall be faced with smooth troweled cement mortar or other equally impervious material
that has been approved by the department for such use, and the walls of wholesale
establishments shall reach a minimum height of ten feet.
"SEC. 18-31-27. ID. CEILINGS. Ceilings shall be so constructed that they are im-
pervious to weather and do not in any way constitute a hazard to the meat products being
processed or handled below.
"SEC. 18-31-28. ID. DOORS AND WINDOWS. Openings into the outer air shall be effectively
screened or with fans of sufficient capacity to prevent the entrance of dirt and insects
from the outside, and doors shall be self-closing. Doors and doorways shall be of such
size and construction as to permit the orderly and sanitary movement of meat products
through them.
"SEC. 18-31-29. ID. LIGHTING. All rooms or places in which meat, or meat products,
are prepared, processed, cooked, mixed, exposed, packed, handled, stored, manufactured,
sold or offered for sale shall be properly and adequately lighted so that all parts
thereof may be readily inspected and to facilitate cleaning operations. Any lighting
that provided less than fifteen foot candles at working surfaces shall be deemed
inadequate.
"SEC. 18-31-30. ID. VENTILATION. All places in which meat is prepared, cooked, mixed,
packed, handled or manufactured, shall be provided with ventilating hoods and ducts
or with other mechanical means of carrying off into the outside air any steam, gases,
odors, vapors, dust and excessive heat that may be generated in the process of cooking,
or processing so as to render the same harmless to persons and products therein.
"SEC. 18-31-31. ID. TOILET FACILITIES. Every food establishment shall be provided
with adequate flush-type toilet facilities for its employees which shall conform to
all laws of the Utah State Industrial Code and Salt Lake City Plumbing Code. In
meat and meat processing establishments, toilet rooms shall not open directly into
any room where meat or meat processing utensils are handled or stored. The doors of
all toilet rooms shall be self-closing. Easily cleanable receptacles shall be provided
for waste materials and such receptacles in toilet rooms for women shall be covered.
Toilet rooms shall be kept in a clean condition, in good repair, and well lighted
45
12
and ventilated. Handwashing signs shall be posted in each toilet room used by employees.
"SEC. 18-31-32. ID. WATER SUPPLY. Hot and cold running water under pressure shall
be accessible to all rooms in which meat or meat products are prepared or utensils
are washed, and the water supply shall be adequate, and of a safe sanitary quality.
"SEC. 18-31-33. ID. LAVATORY FACILITIES. Handwashing facilities conveniently located
to the place of work shall be provided which shall include hot and cold running water,
soap and approved sanitary towels. The use of a common towel is prohibited. No
employee shall resume work after using the toilet, smoking, coughing, sneezing, or
after contact with any substances which may contaminate or adulterate meat or meat
products without first washing his hands.
"SEC, 18-31-34. GENERAL CLEANLINESS. The rooms or compartments in which meat products
or meat food products are prepared, cured, stored, packed, or otherwise handled shall
be free from odors from toilet rooms, catch basins, casing departments, tank rooms,
and hide cellars, and shall be kept free from flies and other insects and vermin by
screening or other methods. Poultry and rabbit slaughtering and/or picking operations
shall he conducted in rooms separate from eviscerating, cutting and packaging operations.
"SEC. 18-31-35. CONSTRUCTION OF UTENSILS AND EQUIPMENT. All utensils, windows, counters,
tables, shelves, refrigerating equipment, etc., used in connection with the operation
of a meat or meat processing establishment shall be constructed so as to be easily
cleaned and shall be kept in good repair. The using or keeping of any utensils which
are badly worn, rusted, corroded, or in such conditions that it cannot be readily
rendered clean and sanitary by washing, is prohibited. Utensils containing or plated
with cadmium or lead shall not be used; provided that solder containing lead shall not
he prohibited for jointing. The tops of tables, counters, benches, and blocks shall be
so constructed as to render the same non-absorbent and free from cracks and crevices.
Slicer and grinder bench tops and drainboards shall be of metal or other non-absorbent
materials, approved by the Health iquthority.
"Because of enamel chipping and thereby contaminating meats, it will be necessary
to replace all enamel pans and trays with aluminium, stainless steel, or polyethelene
pans or trays.
"Sawdust when used where meat is chilled or cut must be changed every 7 days,
unless a longer period is approved by the City Health Department.
"SEC. 18-31-36. CLEANING AND BACTERICIDAL TREATMENT OF UTENSILS AND EQUIPMENT. All
equipment including display cases or windows, counters, shelves, tables, refrigerators,
stoves, hoods, and sinks, shall be kept clean and free from dust, dirt, insects, and
other contaminating materials. All cloths and towels used by employees shall be clean
Utensils and other containers used in meat or meat processing establishments shall
15
13
be properly cleaned with hot water; soap or other suitable detergent or sterilized
with live steam. Hot water at not less than 180° F., or a chemical solution of
chlorine at least 50 ppm at a temperature of not less than 75° F. If chlorine
solution is used as a spray, it must be double strength (100 ppm). A caustic alkali
solution of sodium hydroxide may also be used, as approved by the Health Authority.
No article, polish, or other substance containing any cyanide preparation or other
poisonous material shall be used for the cleaning or polishing of utensils.
"SEC. 18-31-37. PENS. Stock pens, including batteries, hutches and coops shall be
separated by a tight partition from all rooms where animals are slaughtered or where
meats are handled or stored. Such pens shall be well-drained and kept clean, and all
pens, including batteries, hutches and coops in which rabbits or poultry are kept shall
be washed and steamed or washed and sprayed with an approved disinfectant.
"SEC. 18-31-38. STORAGE AND HANDLING OF UTENSILS AND EQUIPMENT. Utensils, bottles,
and containers which have been properly cleansed and sterilized must be stored, kept
and handled as to prevent recontamination of them by dust, dirt, flies, and other
sources. Where it is deemed necessary by the Health Department, vats, hoppers, tanks,
mixing machines, and other equipment shall be provided with suitable covers and kept
covered.
"SEC. 18-31-39. GARBAGE AND RUBBISH DISPOSAL. All garbage and rubbish containing food
wastes shalt, prior to disposal, be kept in leakproof, non-absorbent containers which
shall be kept covered with tight-fitting lids when filled or stored, or not in con-
tinuous use; provided that such containers need not be covered when stored in a special
vermin-proofed room or enclosure, or in a food-waste refrigerator. All other rubbish
shall be stored in containers, rooms or areas in an approved manner. The rooms, en-
closures, areas and containers used shall be adequate for the storage of all food waste
and rubbish accumulating on the premises. Adequate cleaning facilities shall be provided,
and each container, room, or area shall be thoroughly cleaned after the emptying or
removal of garbage and rubbish. Food-waste grinders, if used, shall be installed in
compliance with the state and local standards and shall be of suitable construction.
All garbage and rubbish shall be disposed of with sufficient frequency and in such a
manner as to prevent a nuisance.
"SEC. 18-31-40. REFRIGERATION. All cooler rooms shall be equipped with sufficient
refrigeration to maintain a temperature of 34 degrees Fahrenheit when operating under
full load. Waste water from refrigeration equipment shall be disposed of properly.
Ice shall be handled and stored in an approved manner
"SEC. 18-31-41. DOGS, CATS, ETC. Dogs or cats, etc., shall not be allowed to enter
any room or place where meats are slaughtered, processed or stored, or handled.
45
14
"SEC. 18-31-42. USE OF PREMISES, No use incompatible with proper sanitation shall be
made of any part of the premises on which such establishment is located. All docks,
yards, fences, and alleys, belonging to the premises of such establishments whether
they are used or not, shall be maintained in a sanitary condition, and no nuisance
shall be allowed in the establishment or on its premises. No portion of any establishment
where slaughtering, dressing, handling or selling of rabbits or poultry is conducted
shall be used for living or sleeping quarters,
"SEC. 18-31-43. DISINFECTION. Butchers who dress or handle diseased carcasses or
parts shall, before handling or dressing other carcasses or parts, cleanse their
hands with liquid soap and hot water and rinse them in clean water. All butchers'
implements used in dressing diseased carcasses shall be sterilized in boiling water.
Separate sanitary trucks, which are appropriately and distinctively marked, shall be
furnished for handling diseased carcasses and parts.
"SEC. 18-31-44. INFLATION, WHETSTONES. Carcasses shall not be inflated with air.
Carcasses shall not be dressed with skewers, knives, or other tools that have been
held in the mouth. Skewers shall be cleaned before being used again. Spitting on
whetstones or steels when sharpening knives shall not be permitted.
"SEC. 18-31-45. VEHICLES. Vehicles in which unwrapped meat or meat food products
are transported shall be kept in a clean and sanitary condition, and shall be equipped
with closed bodies and tight fitting doors. Such doors shall be kept closed except
when loading or unloading. All truck beds must be lined with non-absorbent paper
or other suitable material.
"SEC. 18-31-46. CHILLING OF DRESSED RABBITS OR POULTRY. Immediately upon dressing,
all rabbits and poultry shall be chilled by means of mechanical refrigeration, water
or ice. Such chilling shall be to a maximum of 40° F. and so maintained until
delivery to the consumer.
"SEC. 18-31-47. WHOLESOMENESS OF MEAT OR MEAT PRODUCTS. All meat ormeat products
shall be clean, wholesome, free from spoilage, and so prepared as to be safe for
human consumption. No meat or meat products shall be prepared in a private home, All
materials that are prepared or manufactured into meat or meat products shall be from
approved sources.
"SEC. 18-31-48. STORAGE AND DISPLAY OF MEAT AND MEAT PRODUCTS. All meat and meat
products shall be so stored and displayed as to be protected from dust, dirt, flies,
vermin, depredation and pollution by rodents, unnecessary handling, droplet infection,
overhead leakage, and other contamination. No animals or fowls shall be kept or allowed
in any room in which meat or meat products are prepared or stored. Open meats shall
4ss5
15
be kept in a clean covered container when transported from one establishment to another.
All means approved by the Health Authority that are necessary for the elimination of
flies, roaches, and rodents, shall be used. Meat and meat food products shall be
stored in the coolers, clearing the floor by 6 to 12 inches, hanging from rails and
trolleys that are clean and free from rust and corrosion or from clean trees, hoods or
on clean metal racks. The piling of meats on dirty shipping boxes, or barrels is
prohibited.
"SEC. 18-31-49. MISCELLANEOUS. The premises of all meat product establishments shall
be kept clean and free from accumulated litter or rubbish. None of the operations con-
nected with a meat product establishment shall be conducted in any room used as living
or sleeping quarters. Adequate lockers or dressing rooms shall be provided for em-
ployees' clothing and shall be kept clean. Also, soiled linens, coats and aprons shall
be kept in containers provided for this purpose.
"SEC. 18-31-50. MEAT PRODUCT SUPPLIES. All meat products in meat or meat processing
establishments shall be from sources conforming to health standards required by state
and local ordinance and regulations, and shall be clean, wholesome, free from spoilage,
free from adulteration and misbranding, and safe for human consumption. No her-
metically sealed, nonacid, and low-acid meat product which has been processed in a
place other than a commercial meat processing establishment shall be used.
"SEC. 18-31-51. MEAT PRODUCT PROTECTION. All meat products while being stored,
prepared, displayed, served, or sold at food-service establishments, or during trans-
portation between such establishments shall be protected from contamination. All
perishable meats shall be stored at such temperatures as will protect against spoilage.
All potentially hazardous meats shall be maintained as safe temperatures (forty-five
degrees Fahrenheit or below, or one-hundred forty degrees Fahrenheit or above), except
during necessary periods of preparation and service. Stuffing, poultry, stuffed meats
and poultry, and pork and pork products shall be thoroughly cooked before being served.
"SEC. 18-31-52. STORAGE OF POISONOUS AND TOXIC MATERIALS. Only such poisonous and
toxic materials as are required to maintain sanitary conditions and for sanitation
purposes may be used or stored in meat processing establishments. Poisonous and toxic
materials shall be identified, and shall be used only in such manner and under such
conditions as will not contaminate food or constitute a hazard to employees or customers.
"SEC. 18-31-53. PERSONNEL. CLEANLINESS. All employees shall wear clean outer
garments, maintain a high degree of personal cleanliness, and conform to hygienic
practices while on duty. They shall wash their hands thoroughly in an approved hand-
washing facility before starting work, and as often as may be necessary to remove soil
and contamination. No employee shall resume work after visiting the toilet
15
16
room without first washing his hands. Employees shall not expectorate or use tobacco
in any form where meat products are handled; and shall wear a suitable hairnet or cap.
"SEC. 18-31-54. MEAT HANDLING EQUIPMENT AND UTENSILS. SANITARY DESIGN. All equipment
and utensils shall be so designed and of such material and workmanship as to be smooth,
easily cleanable and durable, and shall he in good repair; and the meat or meat product
contact surfaces of such equipment and utensils shall, in addition, be easily accessible
for cleaning, non-toxic, corrosion resistant and relatively non-absorbent; provided that
when approved by the Health Authority, exceptions may be made to the above materials
requirements for equipment such as cutting boards, blocks, etc.
"SEC. 18-31-55. ID. SANITARY CONSTRUCTION AND INSTALLATION. All equipment shall be so
installed and maintained as to facilitate the cleaning thereof, and of the adjacent
areas.
"SEC. 18-31-56. ID, STANDARDS FOR EXISTING EQUIPMENT. Equipment in use at the time
of adoption of this chapter which does not meet fully the requirements set forth
herein, may be continued in use if it is in good repair, capable of being maintained
in a sanitary condition and the meat or meat product contact surfaces are non-toxic.
These conditions may exist until reasonable time for replacement which is acceptable
to the health authority.
"SEC. 18-31-57. ID. CLEANLINESS. All meat or meat product contact surfaces and
cleaned
equipment and utensils shall be thoroughly after each use. Cooking surfaces of equipment
shall be cleaned at least once each day. All utensils and meat or meat product contact
surfaces of equipment used in the preparation, service, display, or storage of potentially
hazardous food shall be thoroughly cleaned and sanitized prior to such use. Non-meat
or meat product contact surfaces of equipment shall be cleaned at such intervals as to
keep them in a clean and sanitary condition.
"After cleaning and until use, all meat or meat product contact surfaces of
equipment and utensils shall be so stored and handled as to be protected from con-
tamination.
"All single-service articles shall be stored, handled, and dispensed in a
sanitary manner, and shall be used only once.
"SEC. 18-31.-58. SANITARY FACILITIES AND CONTROLS. WATER SUPPLY. The water supply
shall be adequate, of a safe, sanitary quality and from an approved source. Hot
and cold running water under pressure shall be provided in all areas where meat is
prepared, or equipment, utensils, or containers are washed.
"Ice used for any purpose shall be made from water which comes from an approved
source, and shall be used only if it has been manufactured, stored, transported, and
handled in a sanitary manner. 45
17
"SEC. 18-31-59. ID. SEWAGE DISPOSAL, All sewage shall be disposed of in a public
sewerage system or, in the absence thereof, in a manner approved by the Nrealth Authority.
"SEC. 18-31-60. ID, PLUMBING. Plumbing shall be so sized, installed and maintained as
to carry adequate quantities of water to required locations throughout the establishment;
as to prevent contamination of the water supply; as to properly convey sewage and liquid
wastes from the establishment to the sewage disposal system or sewerage; so that it does
not constitute a source of contamination of food, equipment, or utensils, or create an
insanitary condition or nuisance.
"SEC. 18-31-61. DRESSING ROOMS AND LOCKERS. Adequate facilities shall be provided for
the orderly storage of employees' clothing and personal belongings. Where employees
routinely change clothes within the establishment, one or more dressing rooms or desig-
nated areas shall be provided for this purpose. Such designated areas shall be located
outside the food preparation, storage, and serving areas, and the utensils-washing and
storage areas; provided, that, when approved by the health authority, such an area may be
located in a storage room where only completely packaged food is stored, Designated
areas shall be equipped with adequate lockers, and lockers or other suitable facilities
shall be provided in dressing rooms. Dressing rooms and lockers shall be kept clean.
"SEC. 18-31-62. EXAMINATION AND CONDEMNATION OF MEAT OR MEAT PRODUCT. Meat or meat
products may be examined or sampled by the ealth Authority as often as may be necessary
to determine freedom from adulteration or misbranding. The/tealthAuthority may, upon
written notice to the owner or person in charge, place a hold order on any product which
he determines or has probable cause to believe to be unwholesome or otherwise adulterated,
or misbranded. Under a hold order, the product shall be permitted to be suitably stored.
It shall be unlawful for any person to remove or alter a hold order, notice or tag
placed on a product by the 44ealth 4uthority, and neither such product nor the containers
thereof shall be relabeled, repacked, reprocessed, altered, disposed of, or destroyed
without permission of the, ealth Authority, except on order by a court of competent
jurisdiction. After the owner or person in charge has had a hearing as provided for
in Section 18-31-12, and on the basis of evidence produced at such hearing or on the basis
of his examination in the event a written request for a hearing is not received within
ten days, the ealth Authority may vacate the hold order, or may by writing order direct
to the owner or person in charge of the product which was placed under the hold order to
denature or destroy such product or to bring into compliance with the provisions of this
chapter.
"SEC. 18-31-63. PENALTY FOR VIOLATION, Any violation of the provisions of Part I of
this chapter is hereby declared to be misdemeanor punishable by fine up to $299.00
or a jail sentence of up to six months or both.
15
PART II
"SEC. 18-31-64. THE ESTABLISHMENT. The establishment has the responsibility of
preparing products in compliance with the regulations and making available to the
Salt Lake City Board of Health such information as is necessary to determine that
the various ingredients are used in compliance with the meat regulations and standards.
It is expected that the establishments will work closely with the Board of Health in
adjusting the method of preparation of amounts of ingredients used in order to comply
with the meat regulations and standards. Failure on the part of an establishment
to assume its responsibility for complying with the requirements may result in
retention of product pending analytical results.
"SEC. 18-31-65. DEFINITIONS AND STANDARDS.
"(1) FLESH: Any edible part of the striated muscle of an animal. The term
"animal" as herein used, indicates a mammal, a fowl, a fish, a crustacean, a mollusk,
or any other animal approved as a source of food.
"(2) MEAT: The edible part of the muscle of cattle, sheep, swine, or goats,
which is skeletal (that muscle which is attached to bone) or which is found in the
tongue, in the diaphragm, in the heart, or in the esophagus, with or without the accom-
panying and over-lying fat, and the portions of bone, skin, sinew, nerve, and blood
vessels which normally accompany the muscle tissue and which are not separated from
it in the process of dressing. It does not include the muscle found in the lips, snout,
or ears.
"(3) USE OF TERM "MEAT": The term "meat" and the names of particular kinds
of meat, such as beef, veal, mutton, lamb, and pork shall not be used in such
manner as to be misleading or deceptive.
"(4) FRESH MEAT: Fresh meat is the meat from animals recently slaughtered
and properly cooled until delivered to the consumer and which has undergone no
substantial change in character since the time of slaughter. The word "fresh"
shall not be used on labels to designate products which contain any sodium
vi1
nitrate,4sodium nitrite; potassium nitrate, or potassium nitrite, or which has
been salted for preservation or which contains any other preservative. Any product
which has been frozen prior to sale shall not be labeled or represented as fresh,
but if it is made of all fresh meats and is sold in the frozen state it may be
labeled as fresh frozen.
"(5) BEEF - CALF - VEAL: Differentiation between veal, calf, and beef
carcasses is made on the basis of age and weight; color and texture of the flesh;
character of the fat; color, shape, size, and ossification of the bones and cartilages;
and the general contour of the carcass.
"(a) Veal is meat derived /from calves, of cattle, weighing up to 225
'&
•
•
pounds, dressed, at least six weeks but not more than five months of age. Calves
under six weeks of age may not be sold for food purposes.
"Other determining factors are a grayish pink color of lean that is very smooth
and velvety in texture, a slightly soft, pliable character of fat, and narrow, very
red rib bones.
"(b) Calf carcasses, of cattle, of more advanced maturity than veal may
weigh up to 375 pounds, dressed, but are limited to eight or ten months of age.
They have grayish red color of lean, a harder, flakier type of fat, and somewhat
wider rib bones with less pronounced evidence of red color. Calf carcasses with
maximum maturity for their class have lean flesh that is usually not more than
moderately red in color, their rib bones usually have a small amount of red and have
only a slight tendency toward flatness, and such carcasses are not noticeably "spready"
or "barrelly" in contour. Such carcasses when split have cartilages on the ends of
the chine bones that are entirely cartilaginous, there is cartilage in evidence on
all vertibrae of the spinal column, and the sacral vertebrae show distinct separation.
"(c) Beef is meat derived from cattle. Beef carcasses with evidences of
more advanced maturity than described in this section for veal are classified as
beef.
"(6) MUTTON: Mutton is meat derived from sheep nearly one year of age or older.
"(7) LAMB: Lamb is meat derived from young sheep one year of age or less.
The term "spring lamb" or "genuine spring lamb" is applicable only to carcasses of
newcrop lambs slaughtered during the period beginning in March and terminating not
beyond the close of the week containing the first Monday in October.
"(8) PORK: Pork is meat derived from swine.
"(9) VENISON: Venison is flesh derived from deer.
"(10) MEAT BY-PRODUCT: Meat by-product is any edible part other than meat
which has been derived from one or more cattle, sheep, swine, or goats.
"(11) EDIBLE PARTS SHALL INCLUDE: Pork livers, pork fat, muscle of lips,
snouts, ears, pork skins; and shall include, only if from approved inspected plants,
cattle lungs, calf lungs, spleens, cow udders, lactating mammary glands of swine,
beef tripe and pork stomachs. All such articles or materials being sold or removed from
such plants to be used for food purposes shall be inspected and plainly and legibly
stamped by the official inspector with an official inspection stamp. Such products
shall first be thoroughly cleaned in a manner acceptable to the Board of Health.
"If the lips of cattle, calves, sheep, and goats are used in the preparation
of meat food products, they shall be chopped to fineness that completely destroys
the conical shape. Ears and pork skins shall be free of hair roots.
45
3
"When meat by-products such as beef tripe, pork stomachs, pork livers, pork fat,
lips, and ears from cattle, calves, sheep and goats, are permitted and used in the
preparation of meat food products, a full and accurate statement of these by-products
and
shall each be specifically/prominently listed in the statement of ingredients and in
a manner approved by the Board of Health. Pork stomachs shall be listed as such in
the statement of ingredients and not as pork tripe.
"(12) NON-EDIBLE PART SHALL INCLUDE: Hog lungs, cystic kidneys, uteri, unborn
and still-born animals, calves under six weeks of age, and hog blood.
"(13) MEAT FOOD PRODUCTS: Meat food product is a food product made from meat
or meat and meat by-products with or without the addition of extender, seasoning,
flavoring, or preservatives and for which a definition and standard has been adopted
or which has been approved by the Board of Health.
"(14) STEAK: The unqualified term "steak" shall not be used on labels except
for solid slices of meat taken from the steaking portions of the carcass, but not
to include meat from the neck, flanks, shanks, brisket, plate, etc.
"(15) BEEF PATTIE: Beef pattie is a pattie made from the meat from cattle of
sufficiently advanced maturity to be classified as beef; and this meat shall be from
muscle which is striated with or without the accompanying and overlying fat and the
portion of the bone, sinew, nerve and blood vessels which normally accompany the
muscle tissue, and which are not separated from it in the process of dressing. It
does not include a muscle found in the lips, snout, or ears. It shall contain no
added substances other than monosodium glutamate, hydrolyzed plant protein, salt
and seasoning.
"(16) BEEF PATTIE WITH EXTENDER: Beef pattie with extender complies with
standards for beef patties except that it may contain up to 3i percent, individually
or collectively, or soya meal, or soya flour, cereal, vegetable starch, starch,
vegetable flour, nonfat dry milk, or potato flour. When any of these ingredients
are added, there shall appear on the label in a prominent manner contiguous to and
following the name of the product, the name of such added ingredients, as for example,
cereal added, cereal and potato flour added, cereal and dry skim milk added, soya
flour added, as the case may be. This product may contain,not to exceed 10{ of
added water. The four words composing the name in this subsection (BEEF PATTIE WITH
EXTENDER) shall be shown on the label in letters all of the same size and style, the
same color or ink, and on the same color of background.
"(17) PATTIES MADE FROM MEAT OTHER THAN BEEF: Patties made with types of meat
other than beef shall conform to the standards and definitions described in sub-
. 45
5
meat and may contain one or more of the following optional ingredients: seasonings,
spices, common salt and monosodium glutamate. The final product shall contain not
more than 50 percent fat by weight; 3 percent of added moisture by weight; and corn
syrup solids, corn syrup and dextrose shall not exceed, individually or collectively
with seasoning, spice, common salt or monosodium glutamate, 2 percent by weight.
"(b) FRESH PORK SAUSAGE shall consist of ground or chopped fresh pork
meat and shall conform to the provisions of (a) of this section.
"(c) FRESH BEEF SAUSAGE shall consist of ground or chopped fresh beef meat
and shall conform to the provisions of paragraph (a) of this section.
"(d) BREAKFAST SAUSAGE shall consist of ground or chopped beef meat and/or
fresh pork meat in any combination and shall conform to the provisions of paragraph
(a) of this section.
r` "(e) COOKED SAUSAGE shall consist of chopped or comminuted meat or meat
and meat by-product, cured, placed in casings, smoked and/or cooked and may contain
one or more of the following optional ingredients: seasoning, spice, flavoring,
common salt, curing agents and approved extender. The final product may contain not
more than 50 percent fat by weight, 10 percent added moisture by weight, 3z percent
individually or collectively, of extender, and 2 percent individually or collectively
of corn syrup solids, corn syrup and dextrose.
"The use of sodium nitrate, sodium nitrite, potassium nitrate, potassium nitrite
or a combination of nitrate and nitrite shall not result in the presence of more than
200 parts per million of nitrite in the product. The maximum amount of sodium
nitrite and/or potassium nitrite which may be used is as follows: 4 ounce in 100
pounds of chopped meat and/or meat and meat by-product. Addition of excessive
amounts of nitrates serves no useful purpose and is not permitted.
"When any extender is used there shall appear on the label, in a prominent
manner and contiguous to the name of the product, the name of each such added
ingredient as for example, "cereal added", "with cereal", "potato flour added",
"cereal and dried skim milk added", "soya flour added", "dried skim milk added", as
the case may be.
"Product prepared with meat by-products to the exclusion of meat cannot be
labeled or sold as sausage.
"(f) ALL-MEAT FRANKFURTER or ALL-MEAT BOLOGNA shall be made from all beef
meat or pork meat or a combination of both and shall conform to the provisions of
paragraph (e) of this section with the exclusion of extender.
45
6
"(g) FRANKFURTER AND BOLOGNA SAUSAGE shall be made from meat or meat
by-product and shall conform to the provisions of paragraph (e) of this section.
"(h) VIENNA SAUSAGE, shall be made of meat or meat and meat by-product
and shall conform to the provisions of paragraph (e) of this section.
"(i) BRAUNSCHWEIGHER shall be made of pork jowls and pork livers and
shall conform to the provisions of paragraph (e) of this section with the exclusion
of extender. The final product shall contain not less than 30 percent of pork liver
and shall contain no offal.
"(j) LIVER SAUSAGE shall be made of meat or meat and meat by-product and
shall conform to the provisions of paragraph (e) of this section. The final product
shall contain not less than 30 percent liver. Liver sausage may also contain pork
stomach, beef tripe, and pork tongue and each shall be individually declared in the
ingredient statement.
"(k) DRIED SAUSAGE, whether smoked or unsmoked, shall be prepared with
meat or meat and meat by-product and may contain the following optional ingredients:
herbs, spice seasoning, flavoring, common salt, sugar, dextrose, invert sugar, honey,
corn syrup solids, corn syrup, glucose syrup, and maple sugar, or extender. The
final product shall contain not more than 50 percent of fat by weight, 3i percent
of extender, and 2 percent individually or collectively of corn syrup solids, corn
syrup, and dextrose, 200 parts per million of sodium nitrite or potassium nitrite
or a combination of nitrate and nitrite.
"When approved antioxidants are added to unsmoked dried sausage in casings, the
product shall be legibly and conspicuously marked in an approved manner to show their
presence and the purpose for which they are added; for example, with the statement
"oxygen interceptor added to improve stability."
"With appropriate declaration, not more than 3/1000 of 1 percent of butylated
hydroxyganisole and 1/1000 of 1 percent of citric acid may be used in unsmoked dry
sausage which is held during preparation in a drying room for purposes of trichinae
treatment for the periods prescribed for products containing pork.
"Harmless bacterial starters of the Acidophilus type may be used in the pre-
paration of such kinds of sausage as, thuringer, lebanon bologna, cervelat, salami,
pork roll, in an amount not to exceed i of 1 percent. When used, the harmless
bacterial starter shall be included in the list of ingredients in the order of its
predominance.
"(1) HARD SALAMI is made of pork and beef and shall conform to the
provisions of the paragraph (k) of this subsection. If extender is added, the product
shall conform to the labeling as provided in paragraph (e) of this section.
45
7
"(m) HARD CERVELAT is made of pork and beef and shall conform to the
provisions of paragraph (k) of this section. If extender is added, the product
shall conform to the labeling requirement as provided in paragraph (e) of this
subsection.
"(n) GENOA SALAMI is made of pork and beef and shall conform to the
provisions of paragraph (k) of this section. A lactobacillus culture is added to
this product.
"(o) THURINGER is made of pork and beef and shall conform to the provisions
of paragraph (k) of this section, with the exclusion of cereal. If milk product
is added the product shall conform to the labeling requirement as provided in
paragraph (e) of this section.
"(p) NOT CONSIDERED NORMAL INGREDIENTS OF SAUSAGE, The following are not
to be used as ingredients of sausage: eggs, cheese, pickles, macaroni, and vegetables.
Blood, kidneys, and detached skin are not to be used in the preparation of such types
of sausage as bologna, frankfurter, vienna, and braunschweiger.
"(q) UNSKINNED PORK JOWLS. Unskinned pork jowls which are free of hair
roots may be used to the extent of 50 percent of the meat formula in the preparation
of vienna sausage, frankfurter sausage, bologna sausage. The unskinned jowls shall
be ground to the fineness necessary to prevent a change in the character of the
finished sausage.
"SEC. 18-31-66. ANIMAL CASINGS THAT MAY BE USED: The only casings that may be
used as containers of any meat or meat food products are those from cattle, sheep,
swine, or goats.
meat
"SEC. 18-31-67. CASINGS SHALL BE CAREFULLY SELECTED: Casings for meat and/Products
shall be carefully selected. Only those which have been carefully washed and
thoroughly flushed with clean water and are clean shall be used.
"SEC. 18-31-68. THE USE OF ARTIFICIAL COLORING: No meat, meat by-products, prepared
meat or meat food products shall contain artificial color or be placed in artificially
colored casings, provided that -- colored artificial casings may be used on meat or
meat food products if they are colored prior to their use as a covering for the product,
and the coloring is of a kind and so applied as not to be transferable to the product,
and not to he misleading or deceptive with respect to color, quality or kind of
product enclosed in the casing.
"SEC. 18-31-69. COVERINGS SHALL NOT BE of such color, design, or kind as to be
misleading or deceptive with respect to color, quality, or kind of product to which
they are applied. Transparent or semi-transparent coverings bearing red lines, rad
scatter print, or other red graphic material shall not be used for such articles as
5
8
sliced bacon or fresh pork or other sausage, and if used in packaging or cured, cured
and smoked, cured and cooked sausage products, sliced meat food products or meat
patties, hamburger, ground beef, or similar products, such wrappers or coverings
must provide for at least 50 percent of the product surface which is exposed to the
transparent or semi-transparent cover being visible through a portion of the cover
which is free of color, print or graphic material, to insure that the actual color
of the product is easily recognized.
"SEC. 18-31-70. APPROVED SEASONING, FLAVORING AND PRESERVATIVES: The following
substances are hereby designated as approved seasonings, flavorings, spices, curing
agents and preservatives: Common salt, approved sugars (sucrose, cane or beet sugar),
maple sugar, dextrose, invert sugar, honey, corn syrup solids, corn syrup and glucose
syrup, wood smoke, vinegar, flavorings, spices, sodium nitrate, sodium nitrite, potassium
nitrate (saltpetre) and potassium nitrite. These substances may be used in products
in which they are permitted by the definition and standard.
"Certain seasoning preparations contain various amounts of dried corn syrup,
dextrose, and the like. Corn syrup solids, corn syrup, or glucose syrup shall not be
used individually or collectively in an amount exceeding 2 percent (calculated on a
dry basis) of all the ingredients used in preparing such meat food products as sausage,
meat loaf luncheon meat, chopped ham or pressed ham. The term "corn syrup" may be
used as an ingredient identification on labeling material for meat food products
to reflect the use of either corn syrup or corn syrup solids.
"SEC. 18-31-71 THE USE OF ANTIOXIDANTS,
ed
"A. Monoglycerides and diglycerides may be added to render/animal fat or a
combination of such fat and vegetable fat with appropriate declaration.
"B. With appropriate declaration the following antioxidants may be added, in
ed
the amounts indicated, to render/animal fat or a combination of such fat and
vegetable fat:
"(1) Resin guaiac not to exceed 1/10 of 1 percent; or
"(2) Nordihydroguaiaretic acid not to exceed 1/100 cf 1 percent; or
"(3) Tocopherols not to exceed 3/100 of 1 percent. (A 30 percent concen-
tration of tocopherols in vegetable oils shall be used when added as an antioxidant
to products designated as "lard" or "rendered pork fat"); or
"(4) Lecithin: Provided, that nothing in this paragraph shall prevent the
use of this substance as an emulsifier as approved by the Board of Health; or
"(5) Butylated hydroxyanisole (a mixture of 2 tertiary butyl, 4 hydrox-
yanisole and 3 tertiary butyl, 4 hydroxynisole) notYCo*exceed 1/100 of 1 percent; or
4
9
"(6) Butylated hydroxytoluene (2,6 di-tertiary butyl paracresol) 2,6
di-tertiary butyl 4 methyl phenol) not to exceed 1/100 of 1 percent; or
"(7) propyl gallate not to exceed 1/100 of 1 percent; or
"(8) Combinations of two or more of the anitoxidants listed in subparagraphs
(2), (5), (6), and (7) of this paragraph not to exceed 2/100 of 1 percent; or
"(9) Citric acid and/or phosphoric acid and/or monoisopropyl citrate
not to exceed 1/100 of 1 percent, either alone or in combination with the antioxidants
listed in subparagrpahs (2), (5), (6), (7) or (8) of this paragraph.
"SEC. 18-31-72. THE TERM "LARD" is applicable only to the fat rendered from fresh
clean, sound, fatty tissues from hogs in good health at the time of slaughter, with or
without lard sterin or hydrogenated lard. The tissues do not include bones, detached
skin, head skin, ears, tails, organs, windpipes, large blood vessels, scrap fat,
skimmings, settlings, pressings, and the like, and are reasonably free from muscle
tissue and blood.
"SEC. 18-31-73. THE TERM "LEAF LARD" is applicable only to lard prepared from fresh
leaf fat.
"SEC. 18-31-74.
"(a) THE TERM "RENDERED PORK FAT" is applicable to the fat other than lard
rendered from clean, sound carcasses, parts of carcasses, or edible organs from hogs
in good health at the time of slaughter, except that stomachs, bones from the head,
and bones from cured or cooked pork are not included. The tissues rendered are
usually fresh, but may be cured, cooked, or otherwise prepared and may contain some
meat food products. Rendered pork fat may be hardened by the use of lard stearin
and/or hydrogenated rendered pork fat.
"(b) WHEN LARD OR HARDENED LARD is mixed with rendered pork fat or hardened
rendered pork fat, the mixture shall be designated as "rendered pork fat" or'hardened
rendered pork fat," as the case may be.
"SEC. 18-31-75. BREADED PRODUCTS. The amount of batter and breading used as a
coating for such products as "Breaded Ham Sticks," "Breaded Beef Sticks," "Breaded
Beef Steaks," "Breaded Pork Steaks," "Breaded Veal Cutlets," "Breaded Chopped Beef
Patties," or other breaded product shall not exceed 30 percent of the weight of the
finished breaded product, unless otherwise stated in the U. S. D. A. regulations.
"When used, the ingredients of the batter and breading shall be shown in the
order of their predominance separate from any other statement of ingredients which
may be shown.
45
10
"SEC, 18-31-76. CHILI CON CARNE.
"(a) PRODUCTS LABELED "CHILI CON CARNE" shall contain not less than 40 percent
of meat, computed on the weight of the fresh meat, Head meat, cheek meat, and heart
meat exclusive of the heart cap may he used to the extent of 25 percent of the meat
ingredient under specific declaration on the label.
"(b) PRODUCTS LABELED "CHILI CON CARNE WITH BEANS" shall contain not less
than 25 percent of meat computed on the weight of the fresh meat. Head meat, cheek
meat, and heart meat exclusive of the heart cap may be used to the extent of 25 per-
cent of the meat ingredient under specific declaration on the label.
"SEC. 18-31-77. HASH. Products labeled "Hash" shall contain not less than 35 percent
of meat computed on the weight of the cooked and trimmed meat. The weight of the
cooked meat used in this calculation shall not exceed 70 percent of the weight of the
uncooked fresh meat.
"SEC. 18-31-78. MEAT STEWS. Products labeled "Meat Stews," for example, "beef stew,"
"Lamb stew," and the like, shall contain not less than 25 percent of meat computed on
the weight of the fresh meat.
"SEC. 18-31-79. TAMALES. Products labeled "Tamales" shall be prepared with at least
25 percent meat computed on the weight of the uncooked fresh meat in relation to all
ingredients of the tamales. When tamales are packed in sauce or gravy, the name of
the product shall include a prominent reference to the sauce or gravy, for example,
"Tamales with Sauce" or "Tamales with Gravy." Product labeled "Tamales with Sauce"
or "Tamales with Gravy" shall contain not less than 20 percent meat, computed on the
weight of the uncooked fresh meat in relation to the total ingredients making up the
tamales and sauce or tamales and gravy.
"SEC. 18-31-80. SPAGHETTI WITH MEAT BALLS AND SAUCE, spaghetti with meat and sauce,
and similar products, shall contain not less than 12 percent of meat computed on the
weight of the fresh meat. The presence of the sauce or gravy constituent shall be
declared prominently on the label as part of the name of the product. Meat balls may
be prepared with not more than 12 percent, singlely or collectively of farinaceous
material, soya flour, nonfat dry milk, and the like.
"SEC. 18-31-81. SPAGHETTI SAUCE WITH MEAT shall contain not less than 6 percent of
meat computed on the weight of the fresh meat.
"SEC. 18-31-82, MEAT PIES. Products labeled "Meat Pies," for example, "Beef Pie,"
"Veal Pie," "Pork Pie," and the like, shall contain not less than 25 percent of meat
computed on the weight of the fresh uncooked meat in relation to all of the other
ingredients including the crust.
"SEC. 18-31-83. THE TERM BARBECUED shall mean to the cooking by the direct action
of dry heat resulting from the burning 9f> hard wood on the hot coals therefrom,
I5
11
or by the use of any other type of dry heat process which will produce comparable
results, for a sufficient period of time to permit the product to assume the usual
characteristics of a barbecued article, which includes the formation of a brown crust
on the surface and the rendering of surface fat. The product may be basted with a
sauce during the cooking process. The barbecued meat shall not exceed 70 percent by
weight of the fresh uncooked meat. When a sauce is added to the finished barbecued
meat, the product shall be labeled with the name of the meat followed by the words
"with barbecue sauce" such as "Pork with Barbecue Sauce;' "Beef with Barbecue Sauce,"
"Chicken with Barbecue Sauce" and the like. Products are so labeled shall contain
not less than 50 percent meat computed on the weight of the cooked and trimmed meat.
"When cereal, vegetable flour, nonfat dry milk or similar substances are used in
preparing the products, such fact shall be prominently stated as part of the name
of the product.
"SEC. 18-31-84. POTTED MEAT FOOD PRODUCT AND DEVILED MEAT FOOD PRODUCT shall
contain meat or meat and meat by-product and may contain the following optional
ingredients: spice, seasoning, flavoring, curing agents, common salt, monosodium
glutamate.
"The amount of water added to potted meat food product and deviled meat food pro-
duct shall be limited to that necessary to replace moisture lost during processing.
"SEC. 18-31-85. IMITATION MEAT OR MEAT-FOOD PRODUCTS: Any product which is
an imitation of a meat or meat-food product shall conform to the standards for
extender and added water which are applicable to the product being imitated.
"A label for product which is an imitation of another food shall bear the
word "imitation" immediately preceding the name of the food imitated and of the same
size and style of lettering as in that name and immediately thereafter to word
"ingredients" arranged in the order of their predominance.
"SEC. 18-31-86. MEAT FOOD PRODUCTS IN CASINGS OTHER THAN SAUSAGE: Meat food
products in casings, other than sausage, which possess the characteristics of or
resemble sausage, shall bear on each link or piece the word "Imitation" prominently
displayed; provided that such products in casings as coppa, capocollo, lachschinken,
bacon, pork loins, pork shoulder butts, and similar cuts of meat which are prepared
without added substances other than curing materials or condiments, and meat rolls,
bockwurst, and similar products in casings which do not contain cereal or vegetables,
and liver pudding
and headcheese, souse, sulze, scrapple, blood pudding/in casings need not be so
marked; other products in casings such as loaves, chili con carve, and meat and
cheese products when prepared with sufficient cheese to give definite characteristics
to the finished products, may bear on each link or piece the true name of the product
45
12
in lieu of the word "imitation"; and imitation sausage packed in properly labeled
containers having a capacity of 1 pound or less and of a kind usually sold at retail
intact, need not bear the word "imitation" on each link or piece if no other marking
or labeling is applied to the product.
"SEC. 18-31-87. EXTENDER. Extender is any approved food other than meat or meat
by-products, which is used as a component of a meat food product. This term shall
include cereal, vegetable starch, starch, vegetable flour, soya flour, dried skim
milk or dried milk, or nonfat dry milk, bread crumbs, potato flour or any other product
which is approved for this purpose by the Board of Health.
"SEC. 18-31-88. ADDED SUBSTANCES PROHIBITED: The following substances are prohibited
in any meat food products:
"A. Sulfite compounds, including salts or esters of sulfurous acid.
"B. Benzoate compounds.
"C. Niacin Compounds.
"D. Preservatives or mold inhibitors unless they are specifically permitted
by these regulations.
"No product shall contain any substance which impairs its wholesomeness or which
is not approved by the Board of Health.
"SEC. 18-31-89. PROHIBITED SUBSTANCES AND PARTS MAY NOT BE KEPT IN ESTABLISHMENTS.
No dye, coloring agent, chemical, preservative, or other substances, animal parts
or their products which are classed as non-edible, the use of which is not approved
by law, or by regulation, or by the Board of Health, shall be brought into or kept
in an establishment where meat or meat-food products are manufactured or prepared.
"SEC. 18-31-90. TRICHINAE - TREATMENT TO DESTROY.
"(a) Inasmuch as it cannot 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 without 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 Board of Health.
"(b) HEATING: All parts of the pork muscle tissue shall be heated to a
0
temperature not lower than 140 F., and the method used shall be one known to insure
such a result. On accounts of differences in methods of heating and in weights of
products undergoing treatment, it is impracticable to specify details of procedure
for all cases.
13
"Procedures which insure the proper heating of all parts of the meat or product
shall be adopted. It is important that each piece of sausage, each ham, or other
product treated by heating in water be kept entirely submerged throughout the heating
period; and that the largest articles in a lot,the innermost links of bunched sausage
or other massed articles, and articles placed in the coolest part of the heating
cabinet or compartment or vat be included in the temperature tests, and must reach
an internal temperature of 1400 F.
"(c) REFRIGERATING: At any stage of preparation and after preparatory
chilling to a temperature of not above 40° F. on preparatory freezing, all parts of the
muscle tissue of pork or product containing such tissue shall be subjected continously
to a temperature not higher than one of those specified in Table 1, the duration of
such refrigeration at the specified temperature being dependent on the thickness of the
meat or inside dimensions of the container.
TABLE 1. REQUIRED PERIOD OF FREEZING AT TEMPERATURE INDICATED,
Temperature Group 1 Group 2
F. Days Days
5 20 30
-10 10 20
-20 6 12
Group 1 comprises meat or product in separate pieces not exceeding 6 inches in
thickness, or arranged on separate racks with the layers not exceeding 6 inches
in depth, or stored in crates or open boxes not exceeding 6 inches in depth, or
stored as solidly frozen blocks not exceeding 6 inches in thickness.
Group 2 comprises meat or product in pieces, layers, or within containers, the
thickness of which exceeds 6 inches but not 27 inches. Such containers include
tierces, barrels, kegs, and cartons having an inside diameter not exceeding 27 inches.
"The meat or product undergoing such refrigeration or the containers thereof
shall be so spaced while in the freezer as to insure a free circulation of air
between the pieces of meat, layers, blocks, boxes, barrels, and in order that
the temperature of the meat throughout will be promptly reduced to not higher
than :5O F., -10° F., or -20° F., as the case may be.
"(d) NITRATES AND NITRITES. THE USE OF SODIUM NITRITE, potassium nitrite,
sodium nitrate, or potassium nitrate, or a combination of nitrite and nitrate, shall
not result in the presence of more than 200 parts per million of nitrite in the
finished product. These supplies shall be kept securely under the care of some
competent or responsible person in the plant who has been assigned by the management
to that responsibility. The specific nitrite content of such supplies must be known
and clearly marked accordingly. The maximum amounts of sodium nitrite and/or
4t
14
potassium nitrite which may be used are as follows:
"(1) 2 pounds in 100 gallons of pickle.
"(2) 1 ounce for each 100 pounds of meat in dry salt, dry cure, or box cure.
"(3) 4 ounce in 100 pounds of chopped meat and/or meat by-products.
"(1) THE DESIRABLE ACTION OF THE NITRATES on or in products is contingent upon
their conversion to active forms as nitrites. Therefor, the addition of nitrates
is limited to that amount which under normal conditions will not by conversion of
the nitrates into nitrites result in the percentage of nitrite in excess of the amount
permitted in these regulations. Addition of excessive amounts of nitrates serves no
useful purpose and is not permitted.
"(2) THE LIMITATION OF SODIUM NITRITE USE IN PICKLE: The limitation of two
pounds of sodium nitrite in pickle as given in the regulations is based on the premise
that ham and similar product will be pumped at a level of 10 percent of green weight.
When a ham is pumped to 10 percent of green weight with pickle containing two pounds
of sodium nitrite in 100 gallons, 200 parts per million of nitrite is added. However
some establishments are pumping at higher levels and inspectors can use the following
examples in determining amounts of nitrite permissible:
"For example, if the product is to be pumped at 15 percent of the green weight,
then the quantity of sodium nitrite which can be used in 100 gallons of pickle can be
found by the equation,
X = 20 =1.3 pounds
15
When the level of pumping is some percentage other than 15, this value should be
substituted for the figure 15 in the equation in order to determine the acceptable
quantity for 100 gallons of pickle. For example, if pumping is to be at a level of
12 percent, then
X = 20 = 1.67 pounds
12
"(3) PHOSPHATES. THE USE OF PHOSPHATE IN CURING. Disodium phosphate, sodium
hexametaphosphate, sodium tripolyphosphate, sodium pyrophosphate, and sodium acid
pyrophosphate, may be added to the pumping pickle for cured ham and pork shoulder
picnics and may be used in the preparation of canned chopped ham, provided such use
shall not result in more than i of 1 percent of added phosphate in the finished product
and provided that the maximum amount of such phosphate which may be so used as is
follows:
"(a) Pumping pickle shall not contain more than 5 percent of each phosphate.
When dissolved in pumping pickle, a small quantity of a crystalline precipitate
material may be formed. Such pickle shall be filtered or the precipitate allowed to
settle so that only the clear solution is injected into product.
45
"(b) With appropriate declaration as required in these regulations, such
phosphate may be used in the preparation of canned chopped ham in an amount not to
exceed 8 ounces for each 100 pounds of the fresh uncured comminuted ham.
"(c) In the case of phosphate the regulations permit the pickle to contain
5 percent or 5 pounds of phosphate in 100 gallons, which is acceptable if pumping is
at the level of 10 percent of green weight. That is, this will result in the addition
of 0.5 percent phosphate to the product, which is the maximum permitted. If the
product is to be pumped at a level of 15 percent of green weight, then the quanity of
phosphate which can be used in 100 gallons of pickle can be found by the equation,
X = 500 = 33.3 pounds
15
"When the ham or shoulder is to be pumped at some level other than 15 percent,
then this value should be substituted for the figure 15 in the equation in order to
determine the acceptable quantity for 100 gallons of pickle. For example, if pumping
is to be at a level of 12 percent then,
X = 500 = 41.75 pounds
12
"Ascorbic acid or sodium ascorbate may be used in the preparation of cured pork
and beef products and comminuted meat food products as follows:
"(d) Pickle used for pumping, curing, or packing pork and beef products
shall not contain more than 7l ounces of ascorbic acid or sodium ascorbate to each
100 gallons of pickle.
"(e) With appropriate declaration as required in these regulations, ascorbic
acid or sodium ascorbate may be used in the preparation of cooked, cured, comminuted
meat food products in amounts not to exceed 3/4 of an ounce of ascorbic acid or 7/8
ounce of sodium ascorbate for each 100 pounds of fresh meat or meat food products.
A solution containing not more than 5 percent ascorbic acid or sodium ascorbate in
water or brine may be applied to the outer surface of sliced or unsliced cured pork
and beef products prior to packaging. The use of such solution shall not result in
the addition of a significant amount of moisture to the product.
"(f) BICARBONATE OF SODA, caustic soda, sodium carbonate, diatomaceous earth,
fuller's earth, carbon, acetic acid, tannic acid, agents used exclusively as catalyzers
such as nickel preparations, and such other substances as maybe approved by the Board
of Health, may be used in the preparation of rendered fats; provided that they are
eliminated during the process of manufacturing.
"(g) CAUSTIC SODA, sodium carbonate, (soda ash or sal soda), trisodium
phosphate, or sodium metasilicate, or a combination of these substances, or lime, or
a combination of lime and sodium metasilicate and/or a solution of hydrogen peroxide,
may be used in the preparation of tripe; provided, that immediately following the
1ti
treatment the tripe is thoroughly washed with clear water and the added substances
removed,
"SEC. 18-31-91. PAPAIN FOR TREATMENT OF STEAKS. When papain or other approved
proteolytic enzymes in combination with or without seasoning materials are used on
steaks and other meat cuts which are frozen or cooled within an establishment, the
product must be handled in a manner that will control the action of the enzyme material.
The solution shall not be used in a manner that will result in adulteration of product,
and the presence of the enzyme material must be shown prominently on the label if
the product is in package form. When offered for sale in other than packaged form
the presence of the enzyme must be shown on a placard placed on or with the product.
"SEC. 18-31-92. PRODUCTS TO BE LABELED "KEEP REFRIGERATED." Meat and meat food
products packaged in consumer size impervious film containers which are usually
displayed in self-service refrigerated counters shall have a statement such as
"Keep Refrigerated" prominently displayed on the principal display panel of the label,
or a sign attached to display case.
"SEC. 18-31-93. LABELS - DEFINED. Labels within the meaning of these regulations
shall include any printing, lithographing, embossing, or other marking on labels,
stickers, seals, wrappers, or receptacles.
"SEC. 18-31-94. LABELS - WHAT TO CONTAIN. Labels shall contain, prominently and
informatively displayed, the true name of the product, the word "ingredient" followed
by a list of the ingredients when the product is fabricated from two or more ingredi-
ents, the name and place of business of the manufacturer, packer, or distributor,
and a statement of quantity of contents represented in terms of avoirdupois weight or
liquid measure the quantity of product in the package exclusive of materials packed
with it.
"(1) The name of the product shall be the name specified in the definition and
standard if it is a food for which a definition and standard has been adopted either
by law or regulation. If it is one for which no definition or standard has been given,
the common or usual name shall be given if any there be. If there is no common or
usual name, then the name shall be one which clearly and completely identifies the
product, and shall be one which is approved by the Board of Health. The name as
required above shall be shown on the label prominently and conspicuously as compared
with other words, statements, designs or devices appearing on the label. There shall
be no other words or phrases placed in between the words comprising the name of the
product nor directly preceding the name or following the name in such a manner as to
appear to be part of the name. Any brand names, names of manufacturer or distributor,
names indicating style or method of packaging or processing, or other words or phrases,
if placed on the label, shall not be a part of nor on the same line as that on which
.45
17
the name of the product appears and shall be clearly set off from and separated from
the name of tim product name and so that their purpose and meaning is clearly evident.
Product which has been prepared by salting, smoking, drying, cooking, chopping, and
the like shall be so described on the label unless the name of the article implies,
or the manner of packaging shows, that the product was subject to such procedure or
procedures. The unqualified terms "meat," "meat by-product," "meat food product,"
and terms common to the meat industry but not to consumers such as "butt," "cala,"
"square, "leaf," "spread," "delight," "roll," "plate," "luncheon," and "daisy" shall
not be used as names of articles unless accompanied with terms descriptive of the
product.
"(2) The list of ingredients shall show the common or usual names of the in-
gredients arranged in the order of their predominance, except that spices may be
designated as "spices" or "flavorings," and flavorings (including essential oils,
oleoresins, and other spice extractives) may be designated as "flavorings" without
naming each. The name of an ingredient shall not be a collective name but shall be
a specific name, as for example, "beef," "pork," " beef tripe," " sheep livers,"
"pork snouts," "flour," "corn flour," " potato flour," " water," "nonfat dry milk,"
"tomato puree," and "beef broth"; provided, that when a product is coated with pork
fat, gelatin, or other approved substance and a specific declaration of such coating
appears in connection with the name of the product, the ingredient statement need not
make reference to the ingredients of such coating; and provided further, that when
the label bears the designation "compound" or "shortening" the terms "animal and
vegetable fats" or "vegetable and animal fats" may be employed to designate the in-
gredients of mixtures of such edible fats. "Animal fats" as used herein means fat
derived from cattle, sheep, swine or goats.
"SEC. 18-31-95. LABELS NOT TO BE MISLEADING: No product, and no container thereof,
shall be labeled with any false or deceptive name, but established trade names which
are usual to such articles and are not false or deceptive and which have been approved
by the Board of Health may be used. 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.
"SEC. 18-31-96. LABELS - HOW APPLIED: A meat or meat-food product fabricated from
two or more ingredients shall bear the name of the manufacturer or distributor, and the
true name of the meat or meat-food product. This information shall be applied legibly
and securely to the meat or product by means approved by the Board of Health, such as
stamping, printing, or the use of paper bands, or tied in paper or fabric flaps on
stuffed sausage, or tissue strips on loaf-like articles; provided, that sausage of
18
the smaller varieties such as frankfurters and bockwurst shall bear the name of the
manufacturer or distributor and common or usual name of the meat or meat-food product at
least on each 12 pounds of product.
"SEC. 18-31-97 SUCH TERMS AS "FARM," "COUNTRY," and the like shall not be used on labels
in connection with products unless such products are actually prepared on the farm or in
the country; provided, that if the product is prepared in the same manner as on the farm
or in the country these terms, if qualified by the word "style" in the same size and style
of lettering, may be used. Sausage containing cereal shall not be labeled as farm style
or country style, and lard not rendered in an open kettle shall not be designated as
"farm style" or "country style."
"SEC. 18-31-98. THE WORD "HAM", without any prefix indicating the species of animal from
which derived, shall be used on labels only in connection with pork hams. Ham shanks as
such or the trimmings accruing in the trimming and shaping of hams shall not be labeled
"ham" or "ham meat" without identification as to source or type being part of the name.
When used in connection with a chopped product the term "ham" or "ham meat" shall not
include the skin.
"SEC. 18-31-99. GELATIN - NOT A CUSTOMARY INGREDIENT: The congealing property of
gelatin restricts its use in meat food products to those in which it would normally be an
expected ingredient such as jellied loaves, jellied corn beef, and canned whole hams. It
may also serve as a binding substance in the inside of the cooked hams and as a coating on
cooked hams and loaf products. Its use must be shown in a prominent manner on the label.
"SEC. 18-31-100. PACKING SUBSTANCE - DECLARATION ON LABEL: When any product is enclosed
in a container along with a packing substance such as brine, vinegar, or agar jelly, a
declaration of the packing substance shall be printed prominently on the label in connection
with the name of the product, as for example, "frankfurters packed in brine," "lamb tongue
packed in vinegar," or "beef tongue packed in agar jelly," as the case may be. The state-
ment of the quantity of contents shall represent the drained weight of the drained product
when removed from the container to the exclusion of the packing substance. The packing
substance shall not be used in such a manner as will result in the container being so filled
as to be misleading.
"SEC. 18-31-101. THE WORDS "SPICE," "SPICES," AND "SPICED," with qualification, shall not
be used unless they refer to genuine natural spices.
"SEC. 18-31-102. ARTIFICIAL FLAVORING: When any artificial flavoring is permitted to be
added to product, there shall appear on the label in prominent letters and contiguous to
the name of the product the words "artificially flavored" and the ingredient statement shall
identify it as an artificial flavoring.
19
"SEC. 18-31-103. PENALTY FOR VIOLATION. Any violation of the provisions
of Part II of this chapter is hereby declared to be misdemeanor punishable
by fine up to $299.00 or a jail sentence of up to six months or both".
SECTION 2. In the opinion of the Board of Commissioners of Salt
Lake City it is necessary to the peace, health and safety of the inhabi-
tants of Salt Lake City that this ordinance become effective immediately.
SECTION 3. This ordinance shall take effect upon its first publica-
tion.
Passed by the Board of Commissioners of Salt Lake City, Utah, this
14th day of May, 1968.
7 ¢
�(�/MAYOR
\ CITY �E1\
(S E A L)
BILL NO. 45 of 1968
Published May 24, 1968
45
--_—AN ORDINANCE.
An nrdinanca mpndin°Tile 18 0l Affidavit of Publication
the Re an,ordinanc�Ces I Sall eake
Regulations,iby"rnoilnon to stwee'e er
Sew cnapfer ip be Known Chapter
L clargtI t'd Meef"`" Meal Frmd
P.Sr its enuct00 nby the IBoard'nof
CommM ssiopes of Sall Lake City,
UI n;
Se,. ',:1.Thal wile Is f the Re.
Uted 1966, ncea F Inc Lake rity, rAH,
ah,Inds,be,and se same hereby SS.
ended by adding m .ap a ney, Lake
crlapier to be known s Chapter 1,
relating n dMeatlaand iMehe at Foe,.
,.
readl ,(O gv/ ° NI tO
"CHAPTER 31 S NI Ockee,y
. MEAT AND MEAT FOOp
PRODUCTS ----- -
PART I
"SEC, 19.31.1. DEFINITIONS. For
the r° s of Part I OI Ihis chino.
war s shall
had have IncIeanYases, d Being first duly sworn,deposes and says that he is legal adver-
ords shall have ine hey""' sop ated" rising clerk of the DESERET NEWS, a daily (except Sunday)
1) Adulterated, "Adulterated"
cmaa'I me me conditions° a food newspaper printed in the English language with general cir-
if it mean
or loins any.pm-
a° r which
deleterious contains
In'Inr' culation in Utah, and published in Salt Lake City, Salt Lake
quantity which
s to health;(bl is It nbears or tarns an added reaesate' County,in the State of Utah,
toieran substance been oestablished by
regulations,Or In excess of such fol.
.
if 0 has been -to blished;
ic)SSelf Is one
fit for human That the legal notice of which a copy is attached hereto
m1•°g•,ad,if 1°Fe Ilan
co sou prOC-
t`nde,-.0 aanlrsea nP,t^e whereby Salt Lake City Ordinance relating to Meat and
here Is M able probability that
l't has nbecome c taminaled with
ilts or that it has been rendered n- '
walee to aealtb; rd 'I Meat Food Products and Regulating the same
cr t the duct f a des
a animal r anima 1 which has
deice Inerwise inanaev sraughter;Cl —
orlfs canto ine als o ud in bolo
out 1 r ticler
ieilocn substance which May
render
the contents Mouth..is rsllllealni; r
lot iP d ''n'o eo Ifinent Ilan ----'--""-`-'
eestroctcdhthoefrorrn hart II olnycd b,
stance has been subs fltufed, wholly
iIn part therefor;or A danlaue o
nferiority his been concealed in any
it any substance has
Lee�nocaides,thereto or soloed'n
Itaakcd Yor willh asr.l° ncress -.
s bulk, weight, o r d¢uce
auafit�ttlrsor of lcrslor"Valueifh n'
. "12) nimals.„Animals"shall In- was published in said newspaper on _Mai 24r_ 196a.
elude cattle, calves, sheen, swine,
s;horses,as m fes,doneys,.
goats,'
bbifs nd poultry.
"la) Approved. 'Anoroved" shall
I •
ha r nulaionsp rar:.°,V d rzoge ort
n re§ulaons Is:c�etl by the nnallh
one hcreut4der.
• bman Carcass. Czar body haln /
men the including
erect entire
of'a
quartermal, I It are ap tiro tint / �
uses loos that are gable of being
use'for human Close �� �� _
fitted
Closed. "erased" had m — T
doted s larger shall
mean Legal Advertising Clerk
-mnce large enough to permit the
entrance 'or harborage t verrMn.
"Cerroslonrc°s?stunts slant aterial. shall
mean a material which maintains
ItedCYriginalll surface fu�nncccteiistte9
ood,cl0anill7 co m ndsantl s
tid li solutions which may contact
3rd day of
Cleanable""Easily
cleanable, "Easily sworn to before me this -
sihle and of h mameaterial liv ecin-. 68
fin-
ish, 'd s fabricated Ih'at residue mav be completely e g ye eY n A.D. 19
mal[B)InEmoloYee�il�[mpl°yee"shall -
eat-service Oe Yestabllsh.ment l�who
meat-service
meat o eat container,
who a or
preparation o
for preparation
meat
equipment cin In contact
_` /.` /
me dr pr paral p r processing Inn f 2 i `
'1➢) Equipment '"EdwpmenI' Notary Public
bf� eddn all^loves,ra s,h7
1
0,
9rfncmrrdro, sin sables, a srcnlo.
tors, slaw ysshing equipment,
'similar
im s ' nhan Ie11,
and
saws,
than Ion-
sfl6,u�Prlain the operation
proses) r lAdd tmlent, of, loud.
e Ito) oUs Apddllives,r'POod Addy
tore"Shah edibin aeubslance,0'in-
f human
Pi-messed ''
h �4 l Expn es
A morilyH Health Aulh 11 "Health''-
m15 1 d shall m ther�y 'h t
Ibne�d (ClnCt�v,' p r�
• 'iv,
U 1972
",,,,i ledlnasndpPassed"bdshall mean
that the carcass, oarts of carcass
d have been
tiirr esied land passed nop food under
ts article.
sha1131 e. ail
i lnwmultiuse utensils
other than tableware cord sin the
ration, conveying, °
er'11d1•Maany. ,INIVN'r shaltrinclbtie
mark, stems, brand,or Ma;will.
alftchntore be rabbitssobie oql'Airy,ly for
Inc roohMeai.ed'c'rorfionsl of lade
carcass of n�nv animal a., herein
defined
45
"Mcat
sound, and eropwilyerdre:sd Cldre
dne'rT'or".m''°P'Ayr!
ca,,es of any arfrnal Mad is'xdfn.
ciently mature and in good health at
the time of slaughter.
"(I)) Meat Food Product "Meat
Food Product'shall mean dm,arlfi,
cle.of meat or rredf product or anV.
atfreW which eon into the comoo•
Afion of rnedt or meat product for
human consumption, which is de-
=otrocessed.or prepared, in
of title carcrorftatfIrrarl'etZ't rfl°1i
portion is all or a considerable and
definite portion of the article,except
such articles as organ-°therapeutic
substances, meat 'picas, meat
extract,and Pre She.which ore to
usod only for medicinal pUrsoses
and ore advertise.,only to Ire medi-
cal profeson,
"(ICI Meaf or Meat Prodded. !
contact Surfaces. "Meat or Meat
t'lfci?sae"=°1'`il''`An4Pg and
VLdy coma fl Doll C'cod dID beck
I f.'.2i'ffs'm'erra!'°PrrareTtr"gilel'acgl
"flvt 'Moat er000r', Frttrrlish-
me. "Meat-processing Establhedt•
ment"shall mean a commercial ex,
tablishrnent In Which meat or meat
foe.°redo,to oroceswd or oohs,.
wise smeared and packaged for
"'7211')C'llATsVall'eVel, "Misbranded'.
shall mean the presence of env writ.
low printed,or graphic rnader,upon
nr accornonnyinn lewd or containers
of food,which is false or misleading,
or which viohdes any aosiic°be
Slots or local labeling requirements.
"fa)Officio.Eatablishment."On!,
cial fistahlislarrWal"shall mean anv
Of or for meet toad DradtSon
fOe wiaole,tle Oral,burr' at Sari,
exfablithment engaged in the h•nd
ilESS of processing or manufacturing
intints or nroducts,for whWh insoec.
tion is maintained under this article.
"OD Perishable Meat or Meat
Fo,cd Products,"Per,isheble Meat or .
"707:3 rIP'e7so'n'. Person"shalt mean
an individual,or firm,partnerahin,
nonaoany,corporetlon,trustee,asso.•
°Willow or am public or private
Polentiddy tfazardous Fled
Product. "Pfdenliallv Harardouls
Po.Product"shall nvan any re,
ishable food product which consists
whole or in Part of milk or milk •
PlieductS, egg,. meat, sonlary,fish,
Ishellfish,or other rare-.
b'e ef supporting rapid and progres-
sive prop.of infectious or toxidenic
I '''Cfrls''""i/irr;',.0 Parts. "Paimat
Fin'erfto't;tnt'ItZged'higa7''ear°7
monly known to the moat trade,and
Ira7rg'kebdv, l'olecHSC.ctithd'ratVerd'
lags and heart., Wore thav ti
been cut,shredded or otherwise sub-
! ded oroliminary to ose in the
shot, mean the grindiing, chopoing,
deggof mcait on'Tarer 7hy,rrodrue4
wild et without We addition of order
"Retained" h
th on
mean lhat e article so marke'd
hem wr further edernirolion bv the
Health Authority to determine Is
disen,al,
"(Ral Safe Temperatures. "Safe
Temperatures",as enslirel to poten-
tially hazwdous food, shall mean
terrneretwes, of forty-five degsees
Fahrenheit or below, and one hun-
t,eed Ionic degrees ,ahrenheit or
"(19) Sandite. "Sanit shall
mean effoctlye bac ize"tericidal treat-
Prunrslay'Vgll'hg VicrhaS
been aooroved by the Itealth Anahon-
'rinVi4darbZ-°i'snedrs'"'i'cluijcling"trd'a'altrg
Ss
aidencd fo be minced, ground dr.
Zhoned meat, or meats, with or
"liTA sS'e'A'sd."Sealed"shall mean
free of cracks or older onenions
which permit the entry or passage
'f"iicrt'ZhOICsOree. "Wholesome',
shall mean in sodnd
' condifion,cledn,
sCirr '' r''r? „r
lialorUsras ; r=c.
'SEC
foraed':Pr%JcVaS ,Tra'f';Ortearni
terest that the health and welfare Of
-,_-- —____—__
( aid i --
..i.ms gu'd is ige'au,z-Ls .dse,4..liNitnoc.erio'I‘•-•7o'ilisiZaIOr,VB.i'VITAS AV,S3A11 si-I'OBaLIITNIM'IgoBZ"I'Ie.°B!BMBI.Bgr4
• T
j —Legal Notices — . , . . ' .
1.eg,,ai Notices legal Notices — as, iNutices ' , .. logoll Noticet - . -. ,.— - -1" • . - .,r- . .
. ..t... - ' -"`;',s,r''i M9Y 2 4..::1:968 ''til..i',.:,
F ..._. -
... ,., .
-
pi:pea/go be proieeted ES assume at.md.1,..en in h...tail Oh kf be,dsort,nr,or o.eosssing so as to'r.-i Meat arid Meat tad ,rid,.oss. •-e •..-.. she., Sanas-Or Ma*, e BaBI...WC Pkell PPotPio' . ' 1 . s.nese-ga„-.4.,4q,.
1 -.at meat and !nee,lad products Health Aishiorit, there exists anIder ti-e Bsrne herrn.%to oers.si be sioied in the.oisi. ele,ia Ts, ns...c, C Pig '~atofibelstml....rnok.ars1OT BR.ighisereenk tab-OSTiL, s Noti-tili' -.-' ---.. , it„'„,,- t lu.-0, •.- --,L..t I No-.. --4. . •
,Ssinibbial to Man are wholesome,emergency via.may endanger the and prod.,therein. •floor b,6 to 12 inch, ,ra,,e. Phial I's attatned to bone)cr which Welohts Percent-of added-Moisture,•II.PB _ ,i..i h...,s-,•.,-si ed.,- •eea -' - - " ...,11 MIK.,•.• m
I . rot a d u I ts r a 1-e d, and oreberTsuclie ncaith cr safer,the Hes."SEC.18.37.31. D.TOILET FACILI-Iraiis and trolleys the, •.d...,,S,...e„S,-is found in the tongue,in the dia-,by web.;-and corn sYruP alid5;ii" ----i-----*'-' — i -- -1
ie.,. and Packaged-Ai:Mori. is empowered is declare.TIES. Every sood esrtaishment!free from rust end o„osons,,,,m:Oh.Orn, in the heart, or in She,corn air.and deXtrose shall nal,
cr: "A. Sulfite corneounds, includingbinale•-',it'sdaa ash or as'sbos-,•,
ug4i4scrzei oadgersatresid,,,,, ! ,..., argen and inv,Tedairt !,ohai be ortideg y,gth apengate clean trees,noods or a Me%mots! HI0',BP,,,agus,. nw,SIIIIOnuns ,,e,',,, I,,„%-dc,,'„vnl, orcog„'l,ep„, , '”g'Yorig.or.rS'cit'IO'Vxbeedisalis or esters of sUlturoas adid.Idium phosphate,'or scaiqrn i'eseta'.i..
I )i,I..cd';',-)iii.ii,e1 ij the'Plibiie welfare'.miai'-g 4-4ii%dnnd"til'iis;',a,tl! iLin'sol-dss sq7S'iPii ssiV'-,;',I,An'te gt,[;;F:;1/40,-,,-,,,,,,,,,.7 ..i7.,,F,.*.,..r? „,iiii.nci In'erriini erPo . elii)::Pdi'im.sosi.ediiibnir Minaibase,K 2 pera„:2/100 of 1 Percent.CA 33 Oey Ce n 1. I:B.Ben.ase Com.... cafe,cr a eprnbinatiOn os 1SibIjs,7,,,:.-
. destroy markeIs for wholesome,not hearing,prior„gee.But subject laws of the.Utah Slate Industrial!Seat.. ''''''"vIs B:".I•neW, nerve, and Pio. vessels bv',gig. , !concentration of Mocoonarof,in v,ege.,! „S.Nrni.a,inincligspeunds. stances,.or lime,or o combination e
„spare., end psoperly iebeled to nearing in the sIaSeci Der, it I Co.and Salt Lake City Plumbing"SEC. -18.'S.1-ig MI$,ELLAr:EcUS.SiBre°IsOrmi.Bkk aBc°m..IrSe ,'II''I Fr' BH, PCR '''''PAGE'lasbl:nPlrlg,?drbil't'I'O'Ooi;..'4=rg'.tors dnies:'the's, S'rriecTch;,":-%',Z,;; ,,'V'4,Tdra, , ,:._-,
\1 i -°-,„,fg,"nd r'j;!!' ,nt,T, , ,°,1M'PlIlltrIZ;r7licy OpERATION: l'i,igT.7;?oril"',ITT,fr.;:s',U...Te04..ts4,74',.,F4if"1,7,eis'er?''''-''s- iIti4"greco..771.wi`ti'`T'arepICT'ect"Ti eeTgi's coTaTirragat'g."',11.7.1 it.Tfo'rTrg i haizo a'"lard"or"rendered laols:mII,ted by,hgr.yef.eiFI, be,.<,il, .-6,lik°-,x'°-f 4',
,;,-,c,,-.,,',TT !sy,,c.,,i11 Pgyl ,A4F'yAj..,E ,r directIk dnto eny n.in Ibeie,'sr.strrix'accHitiai4iTTagegg tilg- iieji'es' ',s,,,l' l"i4ncg,',.12,,..li,'„ 's 'Ts fTT24,Ifecithins Provided,that noth.,staAcce"Xls'''Is iS4aIrns'gri41‘.o.'aIe--a'-g.i4nistf'nr'emt'Arrs'ythre=5„
e o x. woxe 0,- ,i-ie aerations am„ers -I' '- '• ' ,-) pRp-sis g=EF seu-ABE ins in thin Dec.-a.shag prevent rti.s or',hi.is net aoaraed OS'.he!wash. with clear water and en,
„ceontox-iers.r....,IXO i,:i.i/Cit bPsineerS w,Inisuinnha,,ing„in t,u,i2 haAlfer OrstlijerrVZoali ne5cted with a meat'c.d.,esiap.-„?g, usE , SE o ,„,SEA T„.,,....jric„sisk os-„auriO.bn'onsped ihe use'Of tn. Stibetan. . an i Board cf N-eaIshi
s,irTe'n,P.IBIdecep ,,,Meipacaiai'IS-0BB,sars.;,sns B..es-'"•rsirere.xdhi%get r.MS shag be selBolosing.•lonmeni shell be copsia in am'
FSZI.SIN FOR
5he'fermi onneav•old,hiss names et treat ISSI'meet"and'i hah conform catcall as approved by the Board i"SEC,18.1-8, PROHIBITED SUB.9V. 4!,-270.
• - k„, s.• or.os,i es.•',.01.-0,!!'...,,as,B.PestesTii EesiBI Meanabie reeebtades.shal Le On used Es Hann or seep,: kinci of ma, suer, as to.ne nroeisiona oi oar-ag,i,(a)of of,,liT,all-LoAss . , .STAN.S-BS ABQ FAR i MAY, .Pair TREATMENT OP STEAKS. When
r,ror,4,,e ter,,,,,d, ,,,iis,„.4,re lajrni i l'isis % ries rsrd..owced_for waste,m,eteraS en°?sari...,acecuato locaer.,ore,:oeer,yeah muff..iamb,and pork this section. al h roxyenisole (a,BE kEPT IN.ESTAFe,ISItskiFa I.,•...Pain cr other approved proteoiyiie
some,net adulterated,and properiWdocied Ft shag be ccosqued as a.2LNI.I;e .:iVe'.c;i g,iirr,.:.7.2.'25.r):ie,g,,= ft.,,4, ,.%.,,,,,I,7,, ig-s rtiall not be used iti sue,manner as "(q)BREAK AST Oh Sheeted
sheiliMVue of 2dtterliargliatvi,as lreis,-,1 n,r4.,,,,,<,...T,i.g A.AT,,,,,T,. .r=,:en,zymes in eombination with_or S,50-5;g0sydcfg,',U,e,14';',Vrft;.,,Tbe,,1 yg--., ;,,,;,41,tiod-,,„,i,,,:ugth dash-a-'isOrr shall be ea in-a.ainpro outer kept clean.Also,Soileiinens,coats 'BP%rViM.i"B on,ia-Aa,YZeVve7,e,mrtat ir.T.Ta';'",,goi7rTLer:iTi:,i,TTITI'M bath irdiToTtrj,ri4%,not tVeZre'reed.T7l'Ob 0'Poi.. mopOe Seir-Produrts whicIII,PV's'Wkreard'ig'trgeT'.4-reraVi'consilf`i
al,4E7.'1 leZ.1.3. UNLAWFUL TO "I'n')aCsne":r''''Ist;Tt"c,..n !daions4 go,o,d,Jaedr,ars,Os,,,..Is,ig.,p,S.6,,acre.lisa,prg%oils contein-is the meat ttom anliat ais recentl .a,rr:bil,,iarl)sis and.shalI corgorrm, to,1,
9 =i3ttft%led hydr.xyto!ue.. 2.6 .•`;,'ij,17`'.'Z.``-74'bP I'gn,Z,"F 0,1%7.47 irhe15',,dVP'"nTiiT,oTT'Tgi t-c
.SLAUGHTER ANIMALS EXCEPT!or"the'cOan'ae'Of'icatiorl'ot'rZg;'- ?.r! I.'aIl be'e0P.Iii in e-add"tgiij?,E4r.,7,17551.5.5, ME,ii,'M RODUC 4,Y,VrIldel''otrg Csr,icrisirrnyernr...VOn.; egtiO,si7 edi-tertiarr butyl paracres.) 2,s(r,d'i-1,4e,r4.ioei4e,,%e;7.44„,reoxereokego!tide ,a mer,ger that viiiii C.se-
i ed,.E4T,,S gols,alsi,L,TER;(,,,,EXcCHEAPpT_tiraelelish.ditg,t,,,for,,thich a,,rp,a,r,Trim has,I,;.1E'‘'s'C.LS:Tog.51-F3271 'S",7ATER „p- iI.SL,SI or:iihdaTI„rongr.sin3Vali,ln'- '•';'''clal;ge',Y Vrie'VO"'Itiiiihe'r'e7 coin'Xt Ca'I'PDisetIS'c''Stgasnin'uht'ee i;sere-Ye'eerVIIP‘O Tf"I'l oVerg;; Vrlio ao'estaBliehment-whe'e meat-Or:tart'''.The glArOrrshall7r1;:isTsri--i
meat... products are manefae,a manner she,wi!!
eq,riaJ,7 71°T-W8&,.':",F;;'RM qT.',4 i,-r''Ih"e',..,2:,.7.,a,sg-ioeq• ge.1-pre'sZ s..!I?bre=sibrtro'irII..gI'iig'41seh'If'arrfid:r'd'srcre'ciLs.Cr;"O';':11'ee'ii.se Jlo viireals'''n'aTi`del",tgo%ocrO-Te'd,"ZZ Ti7..'c'TaVi.tio`,T, ,r.g.,T.Tet-litri'd,,,,,Tvreggirg,-,f',"c”,!lured cr nrenared.
f two r mor..ISBC. ITTII-B5, TPtCHINAB -grely'rtr n'iSIe,ral V2,Zsrlirrsq.51,
,s=s,,go,,,ogil,detairrbsprskISIT ' g,IsirS sF-C;F.;N.E7.rBLLI±D,INGS...,-IBB sir:: :' n,Y....°I.0.0T.g -roBni,%.-IiIdInBs'iiII",Wn,r.'sn•I-:,;-.fft.',.'gss,=,BiPeIno.fsnev,,irul'nerr'.'4,-,.. grgeeiris.B!or;rey,•-•;°,71g,,, ,"in,-;.0mbn,t Inp„, *„,,,,r,_ITRE,TMENT TOOESTROY. „.prominent,d;the labbl if the prodn
. Lake City any animal or animas taiid;,•Vor fI-acB,Ti:g or ps „nrii,I.aIT,washed, and the.water asp.:Some,free frOm stop.,tree from te or Potassium na,rile,Par,..nhieh.Oredients:rn seesonin,O, .spice, fl.agraphs (7)0 this 14.I,e.I iseason'Surgi,n:re,iSts MPBotrsLs,igeaiseir-i eoeaele4iox.th'tiere,r,efrse
-excevt rabbits and pea.,trie tieSh make any meipr aiteropon os fop,.S,ksi..il he apequa.e,ano of a safe san_•aoulteralion and art:rending, anci ..s.Peen sailed for baser lo or co.rtion sal„,am,.agents.paragraph not to exceed 2/1N3 of 1,'a go F I.
cf ysnich is to be sad or offered foo handling ertablishments rmost submit,q,B,BuPP'S-s.- 'safe for human consumpiip,No he.r.which COnSains a,ether preserva-... aoproved extensor. Tne final'percent,cr
JR.ei LAV,ATO„RY!Tre'slc.2',..B40410B.IIIc,B,ST jr,,-IsMnAr,I;r0oBiB'eue' ''' r' kno.me..of inspection,whether aoad sorm, the preeeoce pi n.,
has been product may conta,n not more than bp?.Citric acid a dr.Phosp.horie I. my.% Iise.of oork antalos era..must be shown or,a piaci:.
p[e.,,jr,..,f.h..„,.....-0,Th plans end specifications lor gAsoiniTAIiisI'Iii.,-%
with ihe product.
i'..?trO"in'irige-h'IlriesTs'tb,t'Llrt.'ITaker CT!Z'Ictr ,,;.igp,,,,,f,,,,,,,,4,,,,?,f,:;;,,,,,, ,,,,con--v.locatTeNg5e isZe"'pl,PrOcesTed'in'a placner tiabsBa'•Ia.!.or'Ir-eporrcress,sn't'ec'Vriesrh,1-to'sil e'd'oBBadr,rFo'ifseutreb'bryl'iglirt',.,°3'hisr'isenr'..!1%•;dtp)ON/or f jr100*+f"rpe'ricec'e7 'sa'eral;',Fari,For_.'B's,'hcao%IseT,AhB-:I9'SAIC7,_TV1rnigirE;ODU.S_S,Gsfii3O inBnrEn
,pei'eliseeesehi,e,e.brar,,-,%sn,g,J1,,,, nbd,., ,,,,,,,.., „ r„,19, acr,,,:hgg,.;,,,,.:,,,derd,4,:j-,,,,ihwl,g,r)17,Trr,r,-,c1,1,I,FeTturp.,,,,, ..,.b- Old Irr7tCi'ire o-ozeh fOgia;e Pigi'gx'`gi Zirt'andire'ivaTtYVogresrTt'Ti=d'u'aiK i;i:r A'rTrgiriT-rit,'"itgjlerbirrie't„vg_l VtiTn7e:'`ear`e'n,aTtitoVtreccokii.,rah rgDT.,Z.nt ar,ri,.ntTroir o„„,a
ri'l bUiidir. or place as e siaphicRiae,BraiIns Snaii PP Built ki.corSB..speo and approved sanitary towels'•"SEC.'18-31.51. NiEAT PRODUCT,
IT°'rre'n . - I" B'x7" "'Igra.a,,,,,,',''SI'(B)'I'S Br Eel.ThiBii icsi71214'bortrlo"1-Val Iseeirss%ige'd gng-idc'onntMggs7Ligit"ar'er'Fr'Tdal:
,,., heeee ee,e,the euePast„„,,,,, nke s,i,h tine gait,seke city ,dis,The use 0 a coma.to..iS Pro,P ROTECTION. All meat products,..B, BEEF-CALF-VEAL. Ditsere.,coLn syrup and de,rose../lances,end the published rules and,
,,,, Ri.SreEiliSied1.72.THE TERM LARD Is?4 Irrliv.eriFricr'Icre" "',4:,-.!,:,,,eFlei?,ee insee,,serkice oe,IMBPI.,-.
' bui%tins animals: hut this %ail not , hibiIed. No employee snan resume!w%ie being stored, prepered, as....On between.Yeah calf, and• Tha pse of sodium nitrate,snooi-
osi aPPiV to the slaughtering of rebbi/nlregulatiOne . tee ealfti D..,I work after using the toilet,smoking,i Played, served. or sold a fOod-gesf.,,grBoaes.2 dIsaMo4BIBcojen,er,11Z-Trien'ArPieB.epn'arrnsiTirVe'iii'v.ls aPiolioabl,°oh'Pa the fet renBered trreatme, p'rescribed‘rhy•the Bard pi5ciT'F,r44Bies'4:relecr'er,;4,-1:
0-op poultry,which may.ba cerrnitted,I;72I'6. .i.,.i5 ,oso,s ,i-riiieFeZhinat Sne.ing,or after contact'serviee atablishMente, Or dor].texture oPti,silo.OnInacier of the'irate and niMite shall',I,S0atIBILB,„PIs;,from fresh slean,sound,fatty tissues pi Hee,.
0,within the city limits in CprellalianCni ,
ICOni..ylINICA-81".E DTZEASES PRO-•'''''th.ar.substanc.Whin may con.,Mansportafien betweer. such est.. 00,0i., sves,„sific,,,,,,pres„„0f„r0 thsn 200 nn„ frrom hown good health a,t„the tirre a
, ID) HEATING:All parts of o,,Ir.,gfige=t 1,,rrro=
' L.• iL''',,°.-;,°,`,71.V.,,,,41,,,,,-••• ..y,i-riBli.ED. POSTING REQUIRED.'leiretij=7.r/iterate Men)es atem.i hi' 'AT
_pi-pl.-eV m ,,g,0.4,.,r, 0. ,,,oe,,,i,aceme%sicmoi.!pg.,rgl,i,pAuo. reirrT,Z1no.fibUigug.:1:ferT'or erl-Bsd'Odgene'l.ed'IaIr. l'heI.T.trt g',..4gtuiIgepm,:,.;1,8:fached to display case.
.in STATE OR FEDERAL iNSPEC.!NO Person syno is affected with any i ha., r" 'Ir° 'BaBn'r. l'IB' "I." i Pe'iv:'s'
-"NON.EstabiiShmenia and cartes.,Br.a.I."B B°Mm,VOickble.rM,,Br I'SEC" 18-31.3o GENERAL CLEAN.si's'asc'ibil'o'rbitreeedt ea'grincs's eoTiregre.'71,ce'icsqs) Veao'Iace rB,B:,,de'Br'igrelsl'riele,„gal,'Bs,r egBaiii0mBi,B•ii .IBskildt'eSt'aurhed sdk'in,naa'd sdon'iniu,lars,bgils';IdeBvsers'earbrrrhoB„Itigodw4hefon'inenru'e,'•'PlFliirED.'8ea't4e31;,yortht5tEheL,Smea7,-
-,i insbected bY ihe Federal MeatiIs,B,„9,,rner.„...„,..',"B",e.B.,'Br''',„'„'.:iLINESS. The'roorns or compass.1 notennaliv hazardous meats Shal he rtiencg,edresseo:ej oast si,weeks ilgs pcs-inds of chopped.4at arlorIB,srBesS,,,,VOstie!„,.,,,IB„,rB„eqsbr.dssniisT.'such a resat.On acesunts ef differ'1 eInBveofilh.7,,ne0,74g‘o'hVo",Iirqb'ss'se_
up and/or Poultry InsPeetton Services eil;i40-ts0,,r‘II0vassinitr0V,B,',esisns070'if 1 monis in which meat preeucts or,maintained as safe ...rt.'.'but not more then five months of imeat and meat by.oroduct.AdditionmfipWv-',-iipeie.leoces in methods of heetine ezd,,,i is -or",her'marking' °In lehcas,
E m"„ ejer4,7,,,c'goreg ge T;;;;;r tiOn liall work in ariv-meat.m.t.nerBerd fecod,gree'ds are PeParedilrf.t''ke elre. PV-"rtheIb Br:BBB Cl under PIT weeks.eee I. ekcBsSITe ...Its of nnsot-so I VtnglreaTar,ri rdoaCirticcoes a octi‘4',egent.feesig,',1&ITIVT,',''.,jgg,Ti stickers,seaisi WraPsoeiS, or rece.
,pseked,or oilier.. ZI.,..j.ssiggre s.r0ov!„..0oni rnp,,,;fir,t.tje,..,.;%•vor,,..•,:.r,..14,17..,,purpose and IS oot i,,„,.
isicalto Authority ii,w exemoteo,from Processing establishment, and no I handleclshall
ta IS of'orocgoure Tr,all da.s Macles.
sBLI,nee provisions of-this chapter re-mea!esr,Meat FooPssing ai.,StablienhsI Mem toilet'rOoms CaT g."I' ''''s.'ine'oers'sar'periods of;reparation agoilgrawn Arrgiirnr gosBevTiden'an ext..,is.d th re"SEC.18-31-73.THE TERM"LEAF H ,jr,,,„„ "SEC. 18-31.a4. LABELS -INniAT.-n.,Seeding Sanitation 0 Slaughterho.-men' Pia.on,F.°V an, v.Bers.,ino deportment,'terirIkn,,,„0',-,,'S," ,,,orr.ice'stuffing poultry, stuff.'very'smoom and velvely in texture,Ishall appear'o, lerbei,he%pre7m--LARD"), aeiBioa,bl, BPIX,.. lard Prosier healing Of all Par%of the•,,0,,,, ,,T;,LN„, ,,,gpveco-
,, anfe.mor,m i,,,, ,ii..,..imortemii,,,,,,,beii„.es,,i)op with any,hide cellars,end'shall be ka,{n,i meats'and noun', and pork and e siiohtt,col,nibs,of character i inent Manner and continuo,in sb,prepare.frorn Iran ieas,ai. meat or product shell be adopted.it, . . 0 or,,,,,, .F;s'-
:II.inspect.,of carcasses, disposal of I disease in a commomeaha:ftirm or,from pies and ct,„ ci,end a_i pork products shag ba thoroughly of fat, and narrow, v., red Obi name of the product the name of'SEC-"I.'''. „o„!is important that each piece of saum,B,I71.inkt.eo4B9s.nnoarr01„„i„,-0,4„4-
!T diseased carCasSes a.Organ, earrIer.such disease,I.min by seronriinn or op.',ineno,i,i noob, wore beins,served. lb.., !each such added ingIredinni.as sor "I. THE.TER ‘IBENDeiss--,:sage,each ham, or other Product,is0s,",•,,,-,.,i-the,'„7„dien,s
it.•I' ZrS,5,i,,,,th.e., e Ic....,,!I,Arg,7,7.-,f4,,rrh;=osro0,70.0.4 poultry and rabbit sta.htPring."SEC.1B01.52.STORAGE OF POliM "(o)cal,carcasses,of,eattle,at example, "cereal added," "with I:VsKBAT,erig,BeiI0odig,11rtoot10tani,ilrepted by tsati.involr,e,
subiect'To'r'r%utIonera'n' 'esirT-Iihat'any'employee ha coniractea 1 .,r,,,,!,:.1,0,1. ...,,. t,,.,, be roes hArn TOXICstda,:MR1A.Se._!zice tgNced.rintraxes.ri
!root hogs In good,artides In a lot,the innermost links i'ra
ri.Aiei.,1'product is fabri.ted from two or
i T.P'00X2r,Iglirld'elrefltr'sIsfigiurntlisd'add'de'F'-'soBs'nsdascareas:n.,I,of carcasses,int'fie4 X-ir,TrZr1 14,,,?., 'e,•oo...rri.re: -rggi..ergs•of4.,,zieof,7,5!
the same or substantially the any disease in a commnicable form.„„,„„si rr' ster'iek rirO' ic-Ti?i'isfr. to maintain I dressed,but are limit.to eight or..Moyd flour added," "dried skingH -5.-sx.--rs :CA,'rifis deribUtOr and in i
San,as the MOViSions hereof abova or has become a carrier of such as-:o„-ra,., •
Cj 07 ''''''",sanitery conditions a.for sanitation I ten months of age. They ha.milk added,"as the case may be. healta ai Me at of slaughter.!of pnr1Ched sausage or other massed„0„.„„„io, •ooesi,A, pf'conse,„
..-referred tea pr.ided,however,Mat ease he shall notify the Health Au-,„BBC Irja'i,
d in'grayish red ccia of lean,a harder, "Produ0 PrePareP with at b.,..i except that stomachs, bones frer”,art..,a.article,placed in i he i eeemee,ie„e„,of a„„do„,
d BritB-B.B.M ...FS TherItk B-nmedIBIBIk.A Blaaard aeIT'UTENSIL-a'-ili•JO EIRPUSTTN CF""19"'o me's)"‘g*slnertlir poi- i dlak er tine of fa, and somewhat Products to the exclusion of meat,"kead,and ben.from our.Or'
' •,I shall be Madn on Sim day of siansib.Sainin9 this section shall .posted 1 „„dows, 0000,ers ,,,,,,:..S1,%era osnrc”.5,.,n.esn,n -an,wider rib bones with less pronounced cannot be labeled or sold as a,'c.
ooked cork are not included.Thel compartment or vat be selected in',o,0r0dosr in.,„pesiso„e-0,,,,
coolest part of the heating.cabinet or,„,,,,,o, re,00 oosn„
I.Per and required post-modem ins.es in all toilet rooms. 'shelves, refrigerating endirinI6nt',Iisleggfieg,"jerisMit be used only in!..Ideri.MI IBId P..,.. 'f r„rc=..2e,
'a7..,,r''gg 5_4„',Z.,tr,:„°!,',F,C b isn y6,s,l,r,SROssCEDUNIVEcUTP,ON I etc., used in connection with the!such manner and under.such condi.!Ald on'C'I'a's's ITL'r EZ f',',:h'',X, ilti_tr' rd rnksive of materials packed with P.
kbylse •...coated and may contair.decrees Fahrenheit.rn''''re''"*I "n, °If B. Br...
,1,-,,larEA,s1:3,_poRGA,,,ypgrgi'olLT-gayregeert7geid!rgoorda, r to :I.,,L,,,g.,,rtzr:
n :d sandard if it is a fcod color,their rib bones usually have a meat,e combination,bothpork fat may be hardened by the stage of preparation and after PreP-
4-eFrrd'an's°, 'arricrTurt'heirr''prtVide'orthnV TRho4nNS,Ms,'TiAnsl-Frk,s°IVIIi',0IP,I-..,0e)gss rdro° 'Btbl'ishipirlitnt cOhamIle'b'eFergo'-..iIco'n'I'litau'le.7dir hnale'rr'se,o'Fednnlroyles'Of,o0t More IP. moderateIV II. in,na,,,e from all beef meet pr cork!Some Meat fOOd Maids.Rendered "(a) REFRIG•ERATING: At any.Z:„,Bg n me specified in ihe'
.: re-e,ka,,Minetlan I sibility of transmission.of infection and'fhar be.'ka'ot' ,I!'d'Ilee7rs'! Sr. ij-31-5,ss P ERSONNEL.•BMart
Al sm,„„ess„aloe slight tendency toward flasness,paragraph.(e) of section with!
aatount of red and heves..shall conform to the provisions of:Use,lard stearin anclior hydrae.aretory cillp to a ternrre,urie of 4B,r,kiIIZ0B,h Loe,f4iteiBM.ndbyst•BaBs,dia0rd,'1 ma..or rerireF to.be ifrom one emoioyee of any at o'r,The using or!-Keepin'I Fa' usepa I'iCLEANLINESs:rnsy,o 71,,s w ns 0,sr,„tor 0„„en,s,„„nr„,„and,ych car,Fass.are nol,noheeas the,exclusion of extender.
g made bY the Cay Hea ft Millard,meat Processing establishment,.the'which ar bodly W'' --v vod„definon or standard has been
STie„„VrII:jo,fredgrorerianacers enIf Zlregulation.If it is one for which no,
s!,',BE C,,;108,3,1-5.01.10N=,),,,ARK Ess.D.At,,O,EAT
rniTx.edOR.isirthretn.--muscie.tissue of for%orshor,
a I'Is,e i given,the sommon or usual name•
Health Autt,o,ii", i, aut,0,,zed to,roded or°in'such er'orisn,disio"nsetiiat BIS'a°hip,'degree,dersonaj deenti-,OW sPread, or'berrI., a,•;;.,,,,- •(g)FRANKFURTER AND sou,1 EllasCeILLYDN71.-A'.
•I sx,'eriiiii Xi§.,Ts5.- -i-,"ohclaK-ari require any,ail on ih,%Bowing i Cann. be readily rendered clean ness,and conform to hygienic practi-
in 1 had g," egfs'?,;e 4-rig gE,So."'AViEb;41?.'Zfdr":,s!g;f;hliglr-Vfra1,,%rd-TerThIg br c%'.:ff:LiV,TcorTigoulno a ternoora-igeel, e aweeenn,g0g,;r t=„b,,,,4,‘.!,1,,,r be unlawful to sell,keep, or ImBPsWIT„i's 0„,„„00o„„,,n.„.?iir'edr,•10srs`,1,0bYrogeni,rinB,ier PrinilePsi.,OT.?":„.=s0so 4..,,A0AV Viswe4:1bones%at arTnentire'Y grtilegina,,,conform to pie groyinions of aana-Inated as 'rendered Pork_fat" I.%re,not.highefS,than,one..itholitiSerne he name shell be one we'cs.i
1"hardened rendered Pork fat." es,concifiea in Ta e 1, he dual.o is.ssrA,end 00„„e„nto isk,,,,,0,
•WIrejiees fO,I:rer:kagrVci BrBnrarprj',*diatel, 0001exclu dm the Place of Hitn Cadmium or lead. Isac'll is'ot'be Ipso,. henclwaehing facility 1.f-ere'‘');crlogec?e'f-htil7sd'in:(jirsqn°,nand'7ir(P)WENB4Athesiurariehaii be,the case Ine,be. I such refrigeration et the spertfiedi en,,,,i, ,__
;iv which
aka, „oducis in ertificia! „I emPto,Ment until danger of infectleoluSeth oh:wider;that said,containing,Starting Werk,a.as offed;as.,mak the sacral vertebrae show distinct made of meat pr rm. ,,,, me.1,,,C. ig.,_75. BREADED pRoD.!4=Inie,IgnPV.:BerpdeB4,,B10.'Teiir approx. by the Board St FicaliiT
animaI casings, upon each Primal I.,,
,I,r,d,„„„,„„„e„„ir., ,,,J,,.d s.p,,a,1 Tor be or2hiated for joint-1r neersoanl,la reZnes .srsi,.,cBle):,sey,seratierie, . mid . by-Product and shall conform to IhetucTs T, amount of batter and. s„ s 0,its 0„.ses !The nerne as(mired,ab.,... ,
cno.'igiIer°B,BIrear.whigIc..rionnerememeal or meat at estbh-!brenbhes e.nbTtlocelcs'g'1-'V'bec's'o'rIe'orils'isTr4'‘i`aC'k Aere visitag shb toilet loes.C,V 1,,f„;,scs,era,, rl,ve,d.,,,= g;igisions of paragraph (e)of Ihis Ibreaiing used,as a.coati._for,-.skuo;mbrA0TE ,. , ,,,,,,„6 „,,,„:be„own sin tne lateloprornia, sss
,ho'wing'thIgt'dig'sirtn'seIsin-i! ii:,e-,,merit concerned nnbi no further damistructed as to render the same non-1 room without firrt washing his.of more advanced Maturity than de- "OrIBRAUNSCHWEIGER shalt 1P,Were'eBL'n„B/Ba,d,B,S,},avi,,', E;c g•,;OF FREEZING AT TEMPERA-gII„.=0Bi-I,°Bt.o5'sAsenc,°07?,gran,
',;,,,,ood passed'for,g,,,,,, ,,,,,,.,of disease outbreak exisis. 1 a bsorbent and free from cracks and herds.EmPiovees shall not ex...-.scribod-in this section for veal aro te rn.36,L of_pork iogris and.pork 1.-1,-„s'---teal,K,', sistieacjed rerscB,ITURE INDICATED. d vices acpearino op.s.the
;).yi•s, orgyidal Mel tor peeks,: VS)„Adequate medical exarninaorevices. Siicem and grinder bends rate or use %bre.° in art/ ',Ferro dass,f,...a.abae-!.,,,,,,,„,„rens as_ i...m. .
7ii.ir 2,- ..• ''•Ci..... :i5teeks," ;dreaded Veal cuv,1,- TemPTBIre “kg,p,1 GIM,B.,Awe shall be.no other.words i sr!
r rabbits the insOection mask,rienss, be.empoyee sen of bi i.1,,and drainboards shall be of where meat prequels are n.an!ea! .'161 MUT i iso o paragraph(e)of th,s sec 'Breaded L....Beef Paha, or -, .Phrases placed in between the.we
shah indicate that the sense have,...laies,with sect)iasoreforY ex-It' or Miler non-absorbent materi-and shall wear a Al bairn.on!riVed from she.near.one Year of ben with me exclusion,extender.lo,„ b„od„, 0,, snea n„ _5. ,20
pes' 'comprising the name of ifse prod 1
„s „„0„er„ ,,,,, p„o„,„dlarnination ar7 may be indicaied. ,els,...eyed'ay the Heath Aillhori.ban. 10 sii mor directly precedi.the.naline r T HANDLING''''(9)r Mr1.13• Lamb in meat de.re','10,°.,;0d.0 [;,..u.=.^-1-9in,,,0',E.XCeed al Rercent a the welch`of, _Iq'o 6
BB'Br .nitark 0a.BrdB BISVal . SATkcis,-)S-II'PkRs/j,ii','TAW)7,1?-friaDsTs-?I'-',E ce se of enema,,,p,„es,q,,,F,isaali,,i-ITANnATENgurs sAN.,rived{nom yoqr.a sh,p epe'year of i enej,s4s„sr,Per,rB0BoBnffeeri vtr lb,finished breaded Product,Unless,Gra,i comprises at on product f011oissIno,th,name,ibb!
.hcae sa,ciabd in this code. This I
SERVICE EMPLOYEE PER-ithereVconternineting Meat's-kit Ssiei rfa-tiy--6Fs-milii Al eaufarrient and'age or led,The terni:vsOcing%nob"1 "Sil LIVER'S•AUSAG•E shall be ioiherwise stated,n the U.S.D.A.reg-,,inoani,ie,,,,,, nor exceeding 6, s,,,,, A4.,,,mrd ,„,4t,,,,;.1,,,A,orbr.e,,,damdcf,0,_f-„,,;MIT. It shall be unlawful tor the!.necessary to rertece all'enamel Utensils shall be.%designed and of ion"aenuine swing!era,in„p.a.!made of ineat or meat and mead'' ''S'AVeig used the ingredients of Me iintheB in"''',B.B,ssi,.i.,•'•-r-'7.d all menPfacturer or distriboXca nem,
on packaged ground.meet or meess,rtwner or at pf arv,ie01 sent-,cans end trays with aium•inurn,such meld.' and.workmanship as!..onlsys uto..arcagsoerlr,,4-4.,,,,ecr,,T,i bwmioduct and shall pathconfor te
,„,s batter and br'eating s.11 be shown IV„%retBnora,,,BAsinN'es tin? '„jgtri.',r,'indioak.Si7re or meMPB.of PBS_
or aortic.of primal parts as herein!lee and/or processing es,.ablishment,stainless Steel,or poOethene pans to be smooth,easily.eleanable and,f,,,,n...1 on,red
Ms h a g'terminahoz TTT'''"-T-h°"{'rl.'.4,11.'.. •..''in the order of their predominance 1„0„d,q„.„or „a n,H aging or proo.sino,or alter w
defined,prepared by a retail estate.I le ernoloy or keeP in his employ-sr bays. durable,and shall be in good repairs .inning in !arc _n . .. sin k_eF.on. e mna torodu shall.con- f a,0,„ ,,,,,, ,,,,,. , .,,c,,,, n 000„, ,or onra.s,if
lishrnent for retaii sale within %amend, person or Persons. who win 1."Sawa.,When Used where meat and the meat or meat Paula&boa-."„°„'„be,„Yn°,nd,i1.1•,.V°h?,4,„Th,l,,,jg,,,,,ve xo'oeleess , oereeht.Ivor,,ingredients which may be shown.gears,BAI aqiiiji,froze, biool, no,ens.," opi be a,Psar,t..00,,,,BseViI.,,
same establishment on condition'hal-prepare, hoodle,endfor serve food,os chilled or cut must be changed tact surfaces of such.equiPment aid I ra,"ivivIvs is'I 'T.vi '
'si-tornir gil--I.°T PT'T-'T T''''"'?."--'SEE.18-31-76.CHILI CON CARNE.•exceeding 6 inches in thiconeo,.'‘-'''„, ,,...,„2=,,,,-,1,,,,.. -;;;;,-
such ground meats Or meat cuts!or who will come in contact woh!eve,7 days,unless a.longer period utensils shall,In addition,be easily! P.,
;g8)PORK• Pork is meat derivedje,'las',Asira irrsigArsks4nCriUse„ ,,,,,, s_s_iq.cabiNcEms LABELED Grout>gh comprises meat or Prod u_ct' ,.i.F bsi „-er,SiIST.offg/WI eni
have been cut or prepared frorn or,'anv fat utensils and equipment,'is approved by the City Health De.accessible for cleaning, non.toxsc,!,o,,, •
mei parts or animal car.sses which vhthout requiring such person to'Ur-Inertinent„ I corral. resistant and restive,' „
(9) VENISON: Venison Is flesh dared in the ingredient statement:'r'S.HI,I'B'''''
thaa 4oR aer-.417'Ida`cgro't"TitTfe'ri,-Vrjs,7 riT'n.'-q;:0. ,-,1 zeoare,ed from the name 9i. kn.,
have been %eroded.a.m.. and ni.sh.niece on Bie with owner.,,"SEC. ,a_gs,„. CLEAN SO AND I nop-ab.rbents provided that when.
derived frem (k) DRIED ,,,,Tdsoig,,s,viinsethrenr_1 00„ ,,,0,0 wo,or 0.„,,,,,I,tis•ti,rrebs,.ier0if ,, ,c, t.% ,„..]prauct name and.so lhat,the
marked, in acairclan. Wiih this imanager, a val.° food serv,ce.BACTERICIDAL TREATMENT OF approved bv the Health Aomori., „cos MEAT BY-PRODUCT•Ai.,rar'd'Uli mat mac ni ni,n,' ,,.....!::niJrneai Head meat, heck meat,anat airers include tierces,bdrrela kegs,'rr'oe,,yiA,„7',14,n';';.,' `,,n.e'gr','4:;,,,-,,,
codes nor shami it be deensed Sid emnimene permit within thirty daYa!UTENSILS AND EQUIPMENT. All,exeeptions rn. be made . t,iite i 'duct .-. -,.,- .,:w,:;;•,,,-,-— .,,,eart.meat exclusive of the hearts',car.,having an inside diarne-i a-6W 'aiski„Ti dn'lq,iedjki„
require turther marking or remark-,f t e r commencing eTP,oviaaa,•eitu,,amreat InClUding diSPia,caseS or'Mane materials reocireixextht, .,-roi-.i ha,,.ar WhieT.hes been derived',6,,T, ofjoi,,,I..rs,braj.,-,,,...'j:k.,-E,.'i cao trtaY be used BP the extent Of,Z5 ter not exceeding 27 inc., . Chopirohnor an'd'ItIe liknhall
II,0 o o u It r v ed/or rabbit,or:issued by the Sah Lake CI%Health windows, centers, shelves, tables,lecuipment such as cutting a.. srons ore , mere cattle, sheepm spiee seesonin, gavorind soommoTh.rcent of the tg.t Ingredient Once, "The meat or PrOdu,rt onderPo.nn sessni'bea . the label.unless She
-!gdwarts ther.f received by such retail'Depart-merit., s n A •refrigerators, ,stoves, h.oesis, and!blocks,etc. •s'eIne,or gossts, , „_,... sugar, dextrose,.invert sUesr,islisgeic decrara.t..,og ciLtshe latl....„...ych refrigerabon
ZiehrT"Pia'rke'el'"V':gaior9gna•FM SEMI.JF:EMOVWE' P ERF- ','.8P,'a''L,':,','z,k7rLecci,...,,,e,Tc,,d oli,ej.I PsEC.1.8ISS.A I o6
lc i., 'A,WAYAICIcw-cLtiliE.EROk`tZrr, l':;7'-'„',1:',;,°,2c7,•,`,'",Yrrnd'°,,,,,''`I',',,"°,,,'",,"r'0°,,i,,c i-i LT"c'o'N" ',,-R 41 ,,M-i';E:1°LiVLTo ITV,F,': V,‘:1)_,T,r,e0Kg.v„,-,,,,,7,9,g ,n,,;&,",,,,-r,,,,,,
with Mis.code. n _,.. „ ., 'MIT.Th,e Salt Le.ke.City nHealth De-!contaminating materials. All cloths XIRgsionsent shall be sp.instenqd,cie,ii„,„oo.s,„r„,0,skins;!exteriPer.'The fin, Rroduct'rOhell'BEANS"shall contain oot leSS than latiort of air between!the Piee....igt dure ocoroaduops.The en,alified
sh,"Z;r4si,o;sir,pie-gsb7,fr4issr.,,,...,e=,t,g.4,rgi-4,,shgrrnigLeortro,,kdroseilsiesgteser,ir%v4s.lt„ugq,sbLgnveyretso,,igig rnainfaincd asdtosf4Tigeerte,„.•,agyesdhaigsge,,,,,:,r,srz g4TrAz 1 i.dg.,,,awneivf, ,,,tta,pc4,presr=1 c,f‘2,,,,as,Pa,r,cm,1 ci;Jcil,tsf,o,rn%e.csi.orii.4g rsnreda,,,nigriog,,,it c,iw6 rs.r,ts,,,,f,eigne1,,in.m. too
,,z,g,bx,:pdri,e,g,
%Mode multiple retail units thereof cerscos.who after snaking wooer]ers used In mea't or meat processing,v,,eg-,---,,- ° calf lungs,aeons,cow udderS,lae-i er,a.2 Perceada Individually or rOrql:medt,cheek rraet,and heart meet the meet throughout.win be prompt-common to 1. me, indUsta but
VeVel7i t';' Vern4c.e'llh'elf:gr' georTgVneden'd Is'U'aCc-'1WaL;IgthnZIT.fait'IsIyat'er7s .a
SEC 12,31.56. ID.
EXISTING STANDARD I4';'tr-f'X"'.1;grY,.0,%'<'"ggf<0.'"All i'n":6'.4 Z4o7Ju2oo°'Arr.'`?,ern,;eTt",,°:t.704".V,nrcl boi-IorreeTs6UW-irghret bri'-itT;Vorgoirg'eT;V,i;';9nciVernr:U 4'-'eee'„. "eWid'-::
inspection me.on rabbits and couh!cesstully.ssed a Written examine-other suitable detergent cri.stertiized' oCUIRomen'TXTuse at the tirne of such articles or rnaterials being sook
, ._irrlio'n of.dium'nitrite or potassi-tre Meat ingredient under sPecific Fahrenheit, or minus 20 degrees"delisit:t."'"roll:" "pieSe," "Iunds-
try shall be either a tag Or an ink Ilion based on Food Seal.saniza-with live steam.Hot water at not la,,,,of Ifsos„ass,which dcesi or removed fain evd)Olants sio,„..I um nitrite or a combination 0 ni.declaration on the label. Fahrenheit.as the..ma,be. eon,"and"daisy"shall not be used
brand with toe estaoilohmeat',PM-1ton Manual published by the salt less than 180 degrees Fahrenheit,or i„,„.sufly the requirements set l Vg:d fsp; ..0 0.,ITTBIAIBI0,4,7 Trete and nitrite. "SEC. 18-a1-72 HASH. Products "(d)NITRATES AND NITRITES.0,„„,„.,,,0„,n000,
ber received by salo esta•blishment Lake CibY DePartment of Pubiic a chemical solution of chlorine at 2 a, h.., ma . mrninUedi in I V, "When approved antioxidants are labeled"Hesh".stall Contain net I.s THE.USE pF SODIUM NITRITE,„flied...„.,terms de,,,,,,os the from the BB., of Health' On ae i Health. In addition to seeeessfsillY i least-50 ppm at a temperature of not Lies'-is xiigis„verniiinvoY„Pre-Irviqsesp-ebiq is.riVed 4,:...he''.0Fht_.__,icial. inPli,...P!asIded to unsmoked dried„use.in man as percent of meal computed Pelassiero nitrite,sodIum n_sitrate,..product. .
Inspection mark cr lag showing Unit-inessing said at She food[less than 75 degrees Fahrenheit.If i",.„...s` sr.,,r,. --
c ed'la I.ast at with . .rTI'S. inBP,T,Oft,,siaMd.,CasinPS,the Pendild 5,11 be legibly on the weight of the cook. end OPtaasium nitrate,or a ceir.inetion, "(2) Tha list,ingredients sisal
od Stat.SR it ios.ctico oriservice emniCyee shag successIully!chlorine semi.is-used es a spray,lisestAus"'-,..B,Vd , ee„nqen,,Such Mod.% shad first .thorl and conspicuously marked in an ap.trimmed meat, T.weight ot the of nitrite and.rate,shall no,reSultishow the common cr usual names cI
eborovel or MP.iosPastion anceote-ipass an annual tuberculin skin test.lit must be double strength (10D,gr,diag ••T;tho-r,r,„, or nroot;.,,,h,i,g,ecs,1,,,1 7,77r...Wes,Proved manner to silo,their pres,cooked meet wad in this calculation in toe oresrce of rnoce.peo.,i3e0 the agredients arranged in the,orde_is
We to I.Health Autlwity The cond FT soonss„,...,,a„„,00„,,r he at Shall exPire two Year. prnI.A...tie aikaii sMution of,...prod„. confa„ sur.ecen ere non,.I bi9,.„-vBitr0 0„. n,,., ce,„,,Trgecie,t7 ft,x1r,,Iworz,h,117i,,TenV not,egeeed 0,,zrTit oterz P,IS,I.e.tg ecrks,,,,o ,II•onrrIBL:it=,,eres,;i1,!1,g,rtsleigs...prrgc.ogir,nriesxrceps.g,:,t
eutoo rabbi. or PPU'Irso 0, Perts!'''EnC 're.i'.'i-/'9su'R'''EtVOCATICitil OF laS7se,;gsOsTbdyeig%:,IgAbulho'r'FifIl'ItOist.e. These oenditio.„sm., isheoP, end goats are used in the!steientc,-0X..intere.tor added nee.l's..3i.A.52,sp,-,sTEg,,,,,,,,_Le k„,,„,,,,,,,,undo,-me care of Ion "flavorings," .and flavoring,
there,not exceeding So pounds neti p,p',.,,sp. A n v f op d nervice,No article coii,h,o-Ober suIsIeterIoB'''''•re'BrnabilB -hn-' -r reT ---[Prepare.,.cf nseat food produas,,to improve stabilit," .0, ie„, ,,,,,,,at Biwa,. ,ex.scrne.competent',a.res.nlie Pe,(including essential ohs, Meorearis
weight aild/en cicsed unbroken eases'empioyee's ,rmit may b.is-evoked I cc-seining'an'-c a.nia. nr„-,...,00iNealtn Au:hon.,
r.E NLLIFSS\iI.V 'I-BIB °'-. "'Br. . f'nene' "s'ith.Bre.i.e dsriaraken ooti I "I . t " 'I b 's•'san in the,la,).‘7,i.i. .n.e.,...i and Othein spine exilaniiVSS)May ne
or containers of whole eviscerated!„,.the neei.);'0"rninis,ion o.sii,ion'io• ksh•-i v isi' .'SFC.15,1-57. ip. - -A- •T.„I ,hat corixoieteiv des-no/al.coni..a,„„, th„ si,,,,, „ . pass,,„0„0„ise „au sosiain no,'iess signed.by .he management to mhat,desin,eted as "flea-in," withses
, andins dr,,e, enbb..,, nati duly.aushotribid'h,prnsentesve'upon'ssecl'o iiii iv-.mviek.ia.r.shll IT An me, „ in„,e) product c.a., ,haoe.Ears an Pe,ek.e tha'l Be begrtafed halroxfgani.le and II1000bhan 25.reegt of ri.at computed resansialii, The sPecifie mai.'naniing each.Tile name of an Snare.
PIsaBecIng 75 Peund"BI BBI5....lreceiP-Of eviderce-shat.the'pernriiie .-i; 7.-r r''''''" ee'BrrIeBr"e Bien,-,''i.Be PI hax MAS• s_,_ k •of t Percent of citric acid ma,bethe weighs c,f she feer, mees content of S,ICh suPPiies mu. be•dient shali oot be a collective name. '..". .FicieMik mark. II has-been co,,Cted'of ek5latirs'dc.'4'''' . - • obeli be thorough', e.,.,e5 a.-..,, "Anen meat PV-Pocisigui,S.,.s.,used in unsrroked dry seusepe whieb,,,Ec .3:,,,,'TAwALEs praq'ucti known and deals' marked ...Ili but shah be a SPecific ran.,aS for
eech such package or container is,,,,„„;„,-,ai,„,-,„r,„,os,o„,.'.- C..7h31,7, P• N S P
,w.S. _me_ pens,ieach use.C.kir•g surtaces O.endi,i he,beint,pork,ammaens,pork ay.,is heid qunino Preparation in a I labolid"Tarwales"shall be Prepared Mai,Tne maximum ar...M.OP-I exam., "be.," ".rt," "be,'
proianeri.crinied cr stars..'..ibh I Wit,..-"eiToT-se,„7„,',"B',.'„v 5-'s i„,inBiediog balm., hutches a.ment snag be Cie...[east..I as,.rik tat, •Ies, and eark frBF,''Crying Mom for purposes of.trichi-lath,least p,percent meet com-dium nitrite andlor PotassOm nitzitai-trio," "ohceo livers." .Tpork,
she apoye authorized iresPeC/Ion iiiews•or-,-e-B,,:r.,,..0,P,,,,,,,,BrtsIr°0%0PI.,,i essii.ps.shall be se.rat.hv a fight•each day.All.utensils and meat or cage,calves,sheep.and goats,_air_1„„treatm„.,r,0,00, o„.!:
psted cn the welet of the uncooked wn;e.,h May be al a,rse0 ag ,o01,1, rl',neap,".
n rn all rooms Bhere ari_!meat proeue, „wee surfaces.DI!permitted and used in be orePara,!!seri.d tor products contem,ng pork ,,,,,,',oat ta , ,ingrta d)
TIBscrBsser MBperrn.JeTsiee?".'leo'',I Public cansumaticn or that Permit.,irqiei.a'arere,laughs red , •„Se•,,,,,sprn t used in the prepares.,•then ot meat food Or.u.s.a fsuii! "Harmles-tsnderiet starters of ihels„-,--o----s,..,„- sfamris-1,--r--w--„„'jeiinsvle.Picklb '' ''''''' ' ' •tri'its"4ourriie to"pro'7;-L'iTitiFT'''gr've
t-iTarT.as Peguired hieCisa shall natihisa,B„fBI,sIfedarerm„.,B,..V.re''''''''Ie.'peat,are herded'eor stcrea.''suaii Ca6nuice!'disalay,or SIOrage of Wens i and Pocvratp,..),.•;,T.of Th.,p,,,,Acidophiius'type tray be used in the lip;Packed--„I'vS,I,..i ,,is.eni-a,-„,--i-j;i "(27'1 ounce tor each 1.odd.,prodiiiss provided.met'when a Prod-
Pe ofeer.d a violation hIrnmediateelei'inaBF,-6v,,L.,,„°-Pens.tha II be Well-drainea end Beat siany headOUS fad shall be Mor-iPredud!srBaiiiBtid 1-,F.,=ifg:rigronrs,STipreParallon of such kinds of sausage.nesr„v,ss.„I'ar6,16,,,,',Ir iaaae-a fatreat II dry s,t,drossre,or box uct is coated with nork,fet,gelatin,
.-i.i-tF7;'Ablirlsoil7 MI
•CATION OF PERMIT. Ar,v toed 1,7,144 r„qe,,,..,:p bar,,,,-ougn;vem,;1.41?,s,lragg,,V.:E,,,j gTr', o1E'r,s'o.,,,;„o,,,,o;on,o0_1%;o1.;hur ;;;;;,[.xr b,..e,PB70 Bean,iIprominent reference 19 the sauCe or ee,cf.$),ounce,ie,,e.u„,, a4gzefezper,Oeeieg,,lellVIW to
Boa.of'Healtb and retain such cer.Iserviee employee wIt OSe RerMit had
;rabbits,poultry-erg-kat'4(vg.1 lot Pt,,,,c„Pled uipment shag;erove VS- ICEe oard.;if He.Be Perk laMi.ot net to exo.d sh Of I per-i FeBigS, SiBTBP 7,1,,,,etal„.4,,,,t ch o o p e el me. andSor meat bit-appears in connection with the name
cam,pert or package for Inspection..Bio nev„.,Akads essp.m,Yided in„tne PrPslWashed and sten,ed,was.,end,be cis.,,ed at such int,,,,als.to,s,torr.c,,-..,1_,,be iie_10„.„.kISIsal!Pent bIlInen um-d,the harrnless bac-1 prodT„° .,0,0 .P,,,.„,,•,,products. ' of the a,u-usT,the ingredient...a:s-
and dis.sition by an authorized in-BPsvng section 5..5'i Pe Bran..a Ber ispraved with'an approved disinseoss,s,„the,In e clean end sanitary•me staameni A mgr.,—eosi,,,.rterial starter shalt be s/25..1,5 .,,,„ji,' ,.1„, G ',,,„._.'_•(.1_)31.1 ._slEABLE ACTION mem need n,mske reference p„
.„-.11....,.......- iraTfoiTo'Ttrl'alFl,dIn',2ZTL'..7t1 or inoraiense se.
— - - —
1 .:norectientr of such oatIrio;and'bro.
R'''''''''; ‘'IJO.E;''''i-ror Ingsr,'''Z'', ..k.rdt 1'rqiir"'flr,8•smi,v,,-.1-;--,,,,-,e=re,-,,;4:A`g'Z'u'l`°^'4';'•Ue'17‘r4:1",10 '',`.-',','",'",el:Fi'Fj;!°;:".:!"11/e,"E:all*4"7,',ug,',ie'rercot•P!p;',,,,7
,,,,,,,,,,,„„;,--,,,_••'Department Ppon w,-, n olon, i A N •.lte - laeriaill-rNILI.'6:.'-e, Tirlrisn Ziit 1 nte'V'c'iil"grOToffo`t' O-gtoot genfo,-.i gg,L; „t„, ,„,,„, „, „,,,,,,.o„ flr,,,, shi&i cooforth eo,„„Gde„ereeh a
oh--rktal In Iredig31:4k1rnsa'don the I Therefor,:he addition of Refrates,is 1 or d'shortening"Ather tern-syeeammae
d..RMreR ril, --c„er';',4r-a",„-der'b-, ii-,,6,•theresa filed with tne.5,1 Lake City ERutpmENT. Lnygnsiro,engine,e, neo of equipment and.te,e,_,=?,E,!!,,,,,,,,ls,„Ives under six weeks of.mo.vo,,,,,,„,,m,,,,,,,,,,D,),4,,,,e,„ ,I,,,,,,,,-,or„a r„,,a,a ad=,,1 to„.,:lef,.,n,,ror.thT,Tpeenzer.12ge,evocreN,ef,,,,,,,ehcror,ethroalL
Je4,',';',„,•„'„„K-rea, ::.,`„ Ear„„ bi,Bo.ard of Hearh Within fen,PI,OnaR.Sloontainers which haye been properly l'woso,:tdorgena&,1-eaorfolVio;;? l.''`,acrei3fictchop RICod
3EAT FOOD PRODUCTS:'Vdda,Sfhtffi=c-t's1411ectfgodt4 41graVi.
sackage shall be returned to .,
tTH ,;','AVeg!'r,'„,,,,d,7-g"ol'eoL,c'h",d,ibrirOo7t1-,,,°,!
the labeling as brovided in para.'"SEC. 18-R1.80. SPAGHETTI_W _result in the percentage of . .,. „ d e c..
ene.rson recealnR it.PosseSSion of ta;r: soon..ravOce.,0 . -,,e t 'r. s:ored,handled,amd dispensed in a roede mea,occo, or,roic,eorio,
IME,.,AT BALLS AND SAUCe, spa.;excess of the amount perrn Ned a l n a.ta!s_ as use.nerein rr,a.,r,
DOJ tale or rabbts bearThg a 71127k of smo Permit. r R7c7-'n'thrr'en. R'rR. R;_br:i..';brCemP'.1,ar,iilacre,Yremanner,and shall be used lbh.oroducts with or wItrout tho add, „Or) HARD CERVELAT is made Rheiii With meat and sate., and 1 these reguatiens.Addition of e:4ces.ldetcyreo trorn caltie,sheen,smile o. ,
ECIPROCITY
D enio7.4t ,1-7°, 'ty'e .nd'er,VS4r.,;,..:ilVe`;;',..eMleleRee Rermil'YrieTrth'C'e;:odaeretrrrn4t"7aTia,'rh Yperi, C. i84.8.SANITARY F,f`,44:tvio'Ping", OreXTredSeer,',ervt'T'le ff!; ia't'hrortrydisl!'oTorbr'ar'ahglie‘ph'rornfrlen'ssolran'12°doTc'enroif'"rnirtFtng- .;locr ',",hcancrdnAlirrsea,a1.777gt.T.e;Pt;SEEkis1L8e,e1-pO5LANBELSothe,NoOchT,e'r '
t;-,,o.P'terrn's s'ania'proviSion'S"Pe Section I issued by a,othedeHealth AuthC;Itii,ienks, mixing machines, and''otheP I TIES,AND COar•RR,14,i,,, ,:r33„cc l'ic.,vegogg,,, v,uvered,,e74,is sectdir, lf,thrterddr,..4 pod1C14,erlre ortehheocvaigordg„aeon_ToRrav,•,,
:UM 2N1TRITE USIE IN PICKLE:The:no container?hereof,shall labeled
18--31-3,', ,the eye%j'ncir? gai Lnat,taiza,yetpf„,ac&reorclr.Z;r7tla TIoin,Taent ahar bre,?erov,icled.wIldh•SLI P Y Th , ,
r
f
O
ere :,:gu'ite.,of ea'safe,sanitary Oral il, or,ed bY DIre„Boardet HaelD;„. .la galP;r41:4rnentC Wo,evided in 1 cOnStiNenf shalt b.;6K:ere,br.Mli.l iiRtiPtiOn Of;we C,o3d,.Of,3°67'',V eraj,,,' .o,,e-gr4..el 7,,,,rrcl;
pai'se's pdisaRtion of the latter w;th MI C.-Mfg. 'GARR GE'' No land from an approved source. ti,t ''Ild3 STsigRl_,ne, IIPRO?:_pladdearagrecdri:) subsection. ,nently on the label et,Part hol_Ma...n,r1te 0 pickle as oeyen as Ltatfq.;ler er,a,
c;. 'daemeduroninafui,aetsigneiniF ,.. Sas. .....,....'RUBBISH DISPOSAL. All garbage:and cold runninp water under pered.;RPM"Sl'eak"rostMen,gt u01-,, ",,n3 GENOA SALAMi Is made of 1 ncUreoo0foret:ZoccoirRedgt,cligthe p„.,?,; ,4,02,,,,t nr,,pra,,Jurz-Lfg5„;,,;1 n,,, ralye or dere:et:yr au,: ...tura,1
edep if's'och'poutt,or rabbits have tray be i.v,thdrawp fSt.rearsors_slartr.,,rrbb.:„
I - --tr 13." '-r:'--r . re'rne'e'aris'I;er'r'ale, ‘7,1'4,,,W,,.1.= ,,,i,-r ,,,,,.t,-,,o,,s..i fr . 2,7',:,,,=-1x, ,T,' sInglea,or conectively ofl bumped at a level of-.0 percent od,,a:•:o.,,,eer,capproyea,„InerB4Orar._e__O: '
not oeen Inspected for who,es,omed ed,in.Ser..11,,c,noe1841h.-1Y,Perle'RmB'Pl?;=orer„,,,, fir,o,_;,;=k,-t-,,,go.r,4 i irwiit,i,- iji.i.i.,,,,,, 6,. cemSs;ners are,!ha carCess,reutrigooto ,1:;%,4g 1-4,1,,,,-s center.A lactobsoll los culture I farguceous Tee terigl,thesoir,e flour,gseoecn werigPar.o , .„,,,a ofiendro4,1 i 7,7..ift ziJ„f,f7 i,,t .fifY,c;.,lei,.,, ii,i,
-1ZrhVerlIn'ihir'Orr7reo'374's:':glCPE'',''j8.S.t.22,„3EAT PROCESSORS.,,,,, s:4alr be /sees do,,s, '''T'''''.s^''''' ,fa •dr.,sha.be'ljerclee, .. ',e' _ ' 1. ''.('Poq's'-r':g,.1'';,,,nd„,',"ri, ,,,,, P,°sEc!';`''3T7re,,'SVAGHETTI'SAUCE,weig'Pr with pickle,contain7na lig_fo iliironvgimfie%7,V,Irfg?,,,oinEifi_
trpooP,o,foo sehoiesortenesS or re•AIDE,, ELATED•NDUSTRI.R.,__ I:antfitting lids When ,ired or, It releR;„:„.-co-,„ ;rpm, "(15) RE PATTIP:Beef Pa rre,,,'andoonfo„.,to V.:ITH MEAT shall contain notedlegIficocudVeAl;uTeiong,t,toCnoprO.,„Orin,,o',„v„.7,,,,,char,
Itenpotion by'as Board of Heal", IPTI oecco Ds. All Pear,a,,stored,or not rn continuoUs use;Pro-,made from iea_ei,, „._, „ ,,,a is ,too, ,he meat ,_„e ordere„oe, coreere,h, oh„,e.oe.„,of re„e.„,,,,,,
e„ „e, ,,,,,: „tie, of se,ch firnes, and cOroorat;one e,,,a5 rn•voled that soch Containers need not an el,Proved -.A...R.:'4'4 „erufao.from caalo et sufflicre.2.ny,argva,n'Y this secean, witn the exclusion of Me We,ght of the fresh rade,• ,la added, HRweYer'elr he'a.jM'e'r PSI'D. 13.31-35 LABELS - Hat
,...---. er:s passes,. ;ha!: be•.aneat process,ng a. re:ated be covered when stored in a srec,al i:deo only i: P fiJi ae r:3rne In, aii to S. eee're is iro•'Indlas,les shah keeP Soch an ea iyasoninesoonfoof poor, or poo,oporp,'„,,, pioopp, 3ransported. . ToaN:,,!' i.,U',%.1,?„,7'mr.,..,:, .cereal.lf.milk an is added the,"SEC. 18.1,32. l.,EAT_PIES. Prod.:rmet-are,puMprO at,,in ee,,ee.
•a 'in-,1----d a' ,,''''' '''''- .'eoo,,'of,,,ie,,,,,,,, Er„,,,,,,dIscose all!or,' food-waste.refrigerator. Ad rend„ in a so Ito manner. , ,i1Z MFt,4u... or,,,drhor„fore,n,dy.,..7r.,ead:oonforem.,, ,laberLi_n_g;..a..‘cctsthelabe„leedece"Mee,aetr,Pierws,:e„for,e,x,.oeendere,,nsbod c,,Orcsorceer,on rurs,ccthcethfothr,Ind!,'Ao..Pord,cL,c1,7c," tirrmabiotor ,rrndorrinoe,raf„:te,ocoode,
d'iad' oo'reiire:or rabbits,fransacrons inYOlved with Me Da...lc:her rabbisn shah be stored in op,,,SEC, Isusi.5g. lc. SE SASS 01•3 acoomp;enyino..and overEdro,ifateenii. i,f,nui,'„,iir-,,,,,tio',7,7 ^ ...i° Pk Die.,pp,of,' iip,,pper,oon. tan at We.the„oche,,o.th i,,,,,,.,,,Aj,,,,,,,,,,,,,,r7, r,,;"d'''" '79-72"2: r'r!I''..h"if' ' °° ' ' ''' '"' ntaiiit rfi:._f74,_,"*;..`"oo.'turn 'irf°'inAL o'-`ii'51'" rS' b:,'I'n''''''C'r'r,cd°,;i '9..f.'zip.u,,„glow,,, „) „0, coN,,o,Ro NO,,,..,,,,,,,g),,- t,hho.,,,,,,.rtrc,—„j 7ag,,,F .,,,`,,T, „„„, „ ,„i „„, ,,,_
i''''''by'''' ' - Yi'on 're,ingirtg it titan,e,eii ree-leere; areas and. foorlonersanodoe-,,,,of,in a manner leccomieany-The muscle oce, and N.aL INOR.EDIENTS OF SAUSAGE l-----, les,',•„. ,.,..gh:. ,,,,-,, the duentit, of food Pro.NCI.Thrs infer-Mahon shar
-SEC. 18-31-6. "Alan RANDINC. \o.,c9able tidrres.43errn.leet,Ve h3'o ,; 'si3,airiol-ge.,T.,,,r.,,gshty,,,,,,,,5,,,,„0,„..,i,,,,,,,.The He n_essefeof,y., h S, -e ot s Pa rate t an lt in The fogoNino ere not to he vsed eO'„u.'ec.'.°''' .1.Y',,ss ,„.4, ,;%A'„,,,,j,,,-,',.-4,,,,,,,cs„be,,eed in.be abbled leoibiy end ,,egf et, io
.. 1-op la.aICLUMBIN'D-ltwhe'prossnof deressinad Itr does'not!ingredients of sausage:eggs,cheese,!E,„„"h" ";"''-r)' 'C 1100 naians of pickle can be found by;tohreoeZettd Cil.,-,P-o,=0y,,L,Tgvcorr
i t'i 5 be"P,s',:r, at 0-"c0"gc,=,...,,gg A"el.",'%,,t,,,oq',-,, ,,,,q4,"h,,,,,-e-:f,e,,;, 'the ru',9„„,,e„,.Asted:wte Pfgdna shall be so siZed,irstailed,include a muscle fo3nd in Me lips,,a,ioRes,,macaroni,
e Ust of
shah cast,print,lithoiraon,or oth-sentative access to :heir places.c,,,,,,,
end va,,elaV."SEe.18•SI-83,THE TERM BARBS.Me eassat,id 24 i.4‘,...,..i,
facilities shail be proyideo,.and maintained as to carry...male I snoot,or aers, It..s.trIall.contan__e_or,l_atolr Rauervs.,_rari _f_ieigzi cLiEp shall mean to tne cooking Or, n.":7,.=,I.', it:,'%°Jag f•
c„.
r or eo-
ny vice containing'business end obooDuRta tO,i'f.f.'„Opi and each container, roam,, area quantities of water to required loca•ja.poled sobstancEs olleudeon.eoedmum,,,,olecoN i.„%fi,tr,i;,L,its.:ii; „,.0„.,ir, f he direct aoton of dry.beat result.. -
ric Raps on stud.sausage,or tls-
,iir mark''or simulation,the faCilities, ;avant°,arid rOCOroe shall he ThOrpughiy cleaned eter'be tions throughout;he establishrnent:,....9,tama•e. , .Rre •.,•,,,,,,„„ edcoc. eod „e„,;,,„from tne burning et hard voxd . 15
a, f, oa any latal bearing any mere, to Dopy eit seen reFords,emptEing or removal of garbage and:as to present contamination of the,orRtern,sattGandozasen,ne s'uc 'at or simulation, or any-and to take reasonable_sarrIPaahrubleish. F,daaste grinders, if r , TTIE iiiITH EX.rsrc'IY,Yeig;r:..' ' ' .lon the hot coat therefrom,.Dr by•When Inte level of hburInplhids os(etm3e„,?rik-„Olreloaeofde,RoferAIlacs,„:AT.;
al cerd-ficate or s,mi,:a.mem rnventory oPon P.m.,°' , Lae, shall be installed Tn comp,i.,s'elay,:ore'L'ePnbk; S,d"ber,R,rird‘Rnig.R!TE0..)EE'IR, ,,,prile thwir:reoxeteigerii u"(,.2.) ,U,N S Krry E pi ,,,9,,,,Ir, Lo,,,,Le,Se.1,7at'peroessa"X-!r will 4..d.Irc'ele.7.1aes°; .tritjtedno.forertres fidop,uereer=oer.,,,1,7,,,,..s1g1„d;ed"fa.X°r.Z„Rrrr!
rtPdnntiVer'eCk."exce,'es authorized by•fair market value thereo,'.
7 •tc,,o1'. ' '' ' . • ':, r.'r.,^ .° .w ^ . '. 'comparable reaults,for a suffic,ent .in ne egva Jon,n A . ,r0o the,„,„,„„„.,, ,,,
the Health Aufberity. "(b1 No Person,,,rm•or norOora:.racrrds'A,Itt,e,if To',7,,af„ . ,,,7,,,,,„torgIrg,rd,p=,oar:ries exceotrthat itClOrnrclr ,of.,h_ar,r_rro_2ts_rmay,oe.?red_rtph gi.F.:period of time to permit The product mr7 the acceptable quanyty_ter, ,e:„,„0„r„so,eenne,
"No Perron. frm,or Coreorati.tiole, ,,,,,Irre_c,e'rh se,Ile„.=.7.,%,;;; gf.istruceion. All sarbage and rubbesh.•not constitute a sourc7,,ofocron=T.,,,elcil.,r3„rrreoerR'e,V,„:. vo„;37,a•=f,T,ii i.P'ri;,m,11,g%T.'sff,„ni, ,te;tssubsfalg,ZaedasZigar,., : ‘,3,,.,,,,Ac.,,,Oir be:r..ro 7argP•A,E rechmett.looddfrocrcroog least on
official devical=ive for'trantetion, in ;Mere re'eVuerVerjIads!ifch'Ithryl:Pg „Fdrrat'ebVi=,7:sf4re;dondition'Or lyg,rdh, ,TeeeRrIe•the vo.,?b;edr,V.Y rnVe„ `„PcankV,r4Rr„,rde°PRe,ei:.'Re.,;;rrICludes the formation of a brown fe.ree0,,,fhe.,„0 aara,ooeode
„,...,„,,, ,ate commerce, any carcasa.e,3.to preve,a nuisar.ce
,'3U3:A0"-''111NYRY' iiSe ilP,
'PI:wiehouP au'horization from the 1;arts !hereof, meat or meat foou ,, ,,,,,,n. RERE,,,,,,,,!Itri,,,,,,. ,,,,,,,,,o,mak,or ootaSo fifes,'When any of'inall be-O-Fo-Uld in
reh'elderrng of surface,fat. The Product shall not be used on labels in con
mese :ngradients are ',.
R-:•-e"ql" l",..",crost on the surface and the
Idea',AethsTiOi use anis offiCia,de-products of anv sUah animal,wh;ch Au cooler p.n.'s shalt be equipped IAN,IcacRERS,Aoleouate facilities ,b,,,,onon,,moet t,a or.00n,t,-,„,i.r. c, it,-,i,e, ,„,.„.1 mav.bek,bnvtdogs,
,ice,mark,or certificate,or sirnufa-:are not intended for i'se as.hop-en:with suffiCient refrigeration to rssaM-.snall he provided fon the.orderlY:nert manner contigueoS to al, ,i2:-."SEC. 18.31-66. ANIMAL CASINGS '1r grge'crde], "(31 PHOSWHATES,THE USE OF 1;rd°A,We7e. ff:fl'aV '!enernegi7irt'
"API tOP"Pfpf,eller detach,deface.orrtoriol unless the.v.are denatdred,,,i
trnehe.asha II-not'exceed 70 careen,be'PHES,,,AT.IN CORING.Disodium'Ole far,'Or in the country:brava-.
fair, a temperature of Si degrees:storage of PlOpla/PPS clotang and ijoy,,no an,ot the,,,,,,,,,.,e THAT A,,, „E usEor ...,,, or„,
destroy any off:Cal device,mark,or otherwise,dent,fied as re..T. by IS when operating under fa,p er on a 1 belongings. Where,name of so,pdapd ingredients, „„„be„es a„„n„,_we•ght 0'T..ISosh onCOdked meaf.,.2,,...r,...t.n.,,„r,..A'-',V, i';'an,',V,sr,44;_,!:1,,h,if t,, ,r.,,,,,, 1?,.,ir.,,,,9:1,
ced:fiCate; . ,the raguletiPds of the HeP,,,!,„,,,,,..7:-load.Waste water from refrigeration'employees routinely ahanOet clothes if, example, cereal added. cereal le,,am,meat.or meat f,d orod.,Ng,14,,T,,r,f„,,,,gd,e<1, ,,I4 tgo,',1",.ii I 'in.7.,„,c,i;,..„.,,,,,l'f;,,°-„,iigee,oda i!,;te,47,,,,,-,ogrig, 41.,;;,e,if gc,,,:,..
b2 ,lrv, to the reat ul atons:f,,,,, or are naturahy in .a ,,emapmeni shall eoe disposed of prop,.,4;11:in the_estabushrnent. o e or„et„tete annr add ad ,-.3r,3, arid
''nated""" --- "r ----' --- TU.;;'''T' .a.Tho'e thcP3 call', 'heeR'Ishail be labeled with the name of oyroohosohate,rnav be a,, ,;,,eLf,ed by the word RstYle"?ri.3he l
3:;';'cl;'ose Ir 'd'e-VdIE'3h,lli'PCP.r'd ')'S'Er.-12,-.31-23. ;NSPECTION OF 71.I'POVOgdbrna'grd''''",a°era's`;;%'it'g;;S"ejdd'f.,5'tsOs a.,I dgefersl,k'rans 7fle'ca'sded7Tuay'a.'*°h, -ip:gi-7?&Ti.''CASINGS SHALL BE'the ,"euc'h. gg/rT4uild'e'VeptP'irUccs"Vd Pray be l gri,Vg,f4
""'.'1' Rer-'1U7hs c'jgnge,Th:r.cl,u'l'e°'1:o'r'',.7.:28-c''J!.e,-°.',Ti.FAr,',;' -1- ' ,'gf ,,;t,', tfdoodre,,er¢grlio"r1.11Pic'Ve/c'Z'O'f.Tdnd'eacit';Je`r,t'rh'ex`fteJ`r'.,(Er. vayliT, S5d,r., -rg:',hCelarr'a!;YI4'''' ''74.blc'al Re-' ' '.
1;;._lre,- Lou h'rlotle,st,:god,c,O;o: tp,:rcrer,,gtaif.,;,E;‘,J,..:s:4,fie'f.IV,,eneo,,,,Seadt,a'ebedlecdd tdfariz 1
umhoul,thoriyed re esentAivee to visit and,, .., , , ,, , d „„o„,„the„me in this,,,,,,,, a•.,eted%my th se whi la hey.,with Barbecue Seed,' _an - k the shall roe I
ofontotiy notifying the Health AU-,, ,ei,breruch,meat or Meat Proce.,•,TeeR in.,„7- sjeroC=re'd‘ 'go!re'rPsTeaansiti'n2 store9e areas-:nrseCtio- (BEEF PATTIE WITH'jog,.--4,f - 'ai,ot„Roro„-,-with Barbecue Sauce"and the hke."2'Pci.enT orfeldde'd' phosphate in Mei led gr,,f,„, ,,,„,
d,°,,r,c^e',orr°,,°,,r,,"'„=alivr'0,^v$,,,,,,"f:,,,sei,.0'ri,,,,t,e,A.,,,,..gi,,,,; -„,,Iteeeja',r,",er'sseV r.storedror‘ha'dled. '' l'proyide.o it v..hen approved bv EXTENAR)Shall be shown co Me Iv't.loh,e,j w,,„c,;„„,„•e,arel'aPd1Vs't'llraenna'ObeerVni7hrnleaPteCo'Mn. .-n3shed product and prOvlded met-Oogotty eryie,, - i
SEC 184,42'usE d'a E.pssIISES.,the Health Authority,such an area label in letters an of the same izelcie.n shall be used.
u'iTed'f'a"11'ir'''''''dvevarl'ere'or rP.PilieR e'l..rR "re' . II• :No Use incoMpatibte wi,h ,ocer!may be loCated in a storage room and style, the serno color or ink,„4; coke,;,the rinnirnOrn amount of suCh lehos-1,'SEC.123192i'THE WORD
7'r-P"'''.Pr'"'"•e:'a'e" '-e r," .c;''rsRe''''^''rdlI be-rr';;rd"tf sanitaCon shall be made oi any part;where enty completety packaged:anO en the same POCie of back-Ejera•Li.,-,, ,a1GE:y„sor rr,m,..R,To!-H','1,,,71.,,,,,,^47,i7`. ,:a:,°,%our,foh:e,otwa,w,MR,meY,be,e ,,,ed,e,iSit,voi•ehoo,eust ea,nyee?threcf,ixeroinordlcewthincoc,Idnee:.
I'',o''Varrotrao'ciul:`PerLf,I s'..",''''s'."'"7P warrWinePflief the oremises on which such estab-'food is stored. Oes,gnafed areg,s 1 ommt3tt..
tt t PATTIES MADE FROM lb,,,,,,RrR.R„1,34Fgeyed,„„%e,P,'e',..i.,.',7,.,1 nonfat Plry rnIlk or similar substan$,:,a; ,117,Tkg,4eg.t,,,-,ir oc",.;i rived,sna.11 beiused op le,naejs enly_4'
be`o'hor a, ocunterreit, simu.ated.r.7.!a°'13„',..,P,°,!aoo ecno,cci'de larnent is located.All docks,vardr,shall be equicoed with e equa
n rPdudaaee:MEAT OTHER THAN BEEF: .--mc,tc,--,t,-„--1-,•,,'.„-,-;,-mtiichcc,o'tt.1 ces are used in preparing the,prod.
R'h'l7S0';'Iree W'e;d'''.;ved'n ORnn. ?`,7:21Vs ,1c7,, rrthe TPirenrn%3
mlf t.nn ,,kra, eedo,:fft',,, ‘I'OnY4:S 'Ia'i'' Ifinfit'flir'diff,:n71--Ien'il'O7;,%m-O0.,atta,R.ocihbe,,,,,,T,,,,.,,,,,,,,,,„,,,,1,,,,,,,.,,,ot a,,,,A„,,,,,o70,,00,r„,o,do_ths drech,1 E„„,„ „‘a with types Of an -sa ''. in-ofn.n ttovtd-evi that V- htI,'''''.ct.att t''`."'^'''''''''mg pickle a small ovanmv 0. .1 accruing,n the trim:min.and shap.
&adT_,whether they are,,sed or not,„all,:ng rooms.Dressing r.ms end locic-,Vehoedr‘erdeen ebeeedf dep,,,11.,ci000nfeordneoctorthle„dhe on1.„eoe ra,,..',,03.,..„.,Pcrao. ..dreee r e„„lostraooteedoeas oart of the name of the;crec,a,„„•„.„,,,,„,„„er,eioree
ol'a;e'r'nen't'ice'tnn'shipee 's certificate'per.,v7,6"^, ,o,,,,,w,'gr%1-e„„„
clered cir the precioltate allowed.1o,,,,,„„,„„„e or,,„be,„
subsections(15)and (16) of this'?OteErTle'c'!,;,,,,,r,%.cc,7c.,,r45,ts,„';1:,_SEC. 12-31-84. POTT,,ED.E3,,,REA,,,T,Ibe fernteoi 3OCh Plckte.shal te fit.,,t',„%m°,f.chr.,„„,,,o,,,,a1,100,,„.g„,,,,,,„1.vcr,,,°,J"ro,-"7,•°"e're",,"Vg,"r`e"eit.d;m.t pr,,,,,,P,roze,i,.,.„7-1;;;;;,,,l':',.d 4°J.','gWr,e'r,','or.7.,:, •,,MaasTio,, 0 MEAT OR 'Rr"'e rsduct'..',OAS"' FOORIJOE'VcT shell con.ls.01.s.Th.'..1,th.,d..'s°1°E.part of the name.when used in,con-
Eu.,..hed.r,me'hea!„'A'uthorityfror Itat,shm,D.',ere s..'..•-3.,,r°'',„';,.premises.NO portien of env este>,MEAT PRODUCT. Meat Pr meal ine,9:',,,,nlZI:or"i,sed in the pame the ecodlorrod,r of,dr,,k,,NeroclA i.,;;.tain meet or meat „d.meat by. ,,,c%gloPo,=,,,,„daraEH rtieoreccrO74.tni3,aorch,R,ffrod rl,l;reocd,l,,,dIeZ.
,"c•-it'''"'m".1 l'i?r'iLtZli2nrie"r„ral las e devering.
,,el..;3,,errng,...r.gre3s-loroducts may he examined
°_''1 ort tne product insieed of the word Ire,,Rodd' .eef; ,,,,loroduct and may. cont,a,n :the f •
article has been in-Reece-. and,.R'esr eH,„,„• me.,,ing,uandling or se,lirng oi,raeeits O;,seontoloci by the Health Authoridw i.,., ,4,1,1 ,,,{ ,-,,I.J.,..,... K
rogUirard,in Rle,e re3,,a3;,,,,not inclode the skin.
o r-reThe -Z„....e'eer'. •,..,"e'l,`o•-p-ay--,"' '.,,ling or C,--,Oeplive'With respect tol;RW,ARP'.,'T.,1 Rrotre'rt,' gh ohostgam an be t-,,t Sr"SEC.18-31.9O.GEIATiN-NOT A
oassod or nor Us under IlliS ad.Ianor,f ..an i,, „,,,„.,,,itto an is cOrduc.,.sha.,I be use . t
whoa in fact.it nas.1.
"'en'TV bl"e'rd'fiiieration or 1--- -it--vi i--it' Hit iido.color, „eduet en-norm sg'lt,'rmo'oesodiVm'muta:,re:erotica of canned chooPed iie.,cUSTOMAPY INGREDIENT: Tea
”SEC.igi3li7.PERMIT REou,RED.:47st of public health and Sanita-,for"yin',Or SOPOinn naafi ars.
SEC. 183743. DISINt-ECTION.m7sr'gra'nrderngThr7Hecaolthio.Autehor,ihtey ggro,,±,0„b„nr,,,•,.„rIsv,7d,,,,Zs.n -,, ie,,,, Sr,e„,„.
MP)3Pne amount of Weer added to l'br eaRb •R.R"^R' ''' thr r`"h.stricts its use in meat tocd predidr,r:
mon,a sr „. ::o those in whh rt wouid norm-,
r'Ir. ral aCt'ur,'en "SEC.T8.2,74 RULES AND REGO-Butchers who dress or, hadir.1jar,ve, 1,4eo,roiechworncheceee,d,thoo e ,j,,,IT4,, , ,,,4,,, , ,,,,,i No,. i.,1,301,-OR,, r,E,RoirltriGdS„.S.,Hr.,n,L017.i.,,,ie,,t load
orod,,,,,,,de,::e,:tha,,.::.."7:7,7,.0—,sa"..a... ...erN 0ss-
se.i.T.''.' e ''...''''''.''''Ael,'°'Sj, ,i He'Tr'cel'rerstr'.=gaPPrahanlgrVetr data scir:PeP 1 hOld order en en,'leroduC,Ie liocche he ents Sr in ha staternen i,tregiatein kind‘,N,,,er,,b,c,r,cifi;giecer, ,ouv,..g,,,,e,i,iiri ii,tiii,1,,,,,„,,,,,,,44,,,,,,g oryei,biz.;..„(7,iIiep,e,;,e g,,,,, ,,V_,_. be an expected acred,c.sueh.
0 cd iallied loaves,WI.corn beef..ea,
'-i'""er'"c'''1"'rPtj?;;,7 ,`,'7c' drri -'; :,roe'cirde'alene'frie'llgn%1P4P1'onnh 7ouirs. groTeel Zleg!beeN-riVntO b'e U'n,P,,hO'I':.3'.o'r„ir othe.Zrd7Bee;R':117dc1C'ed'ortr.'orrk'd .I..rOda.rrydrhoIca,,e`,,3io,;.R.„,WR.,rnPasture lout d,ns ofYoo;iore._ i leiiett:,-s"irr,forto'cl?, ,...,,s„R.rlt,eb'ecraj.'rn:de„..Vil,1„qtgttanTr:h',;;',
' rnen'''''''''' '''''''''e ;''' "I';'l'R'''''''''''.'r'.er'i"i a"ninne"or'in ni"n"''''A"'Wise
'd'''""edrcost, 4V"rPiPard;IP-31.°5c1{'PRPiED"sLEW be 1;:arDoarent coverin9s bQarino re'ef;;V5,-E1V.;E%G,N,It;',7,'„'.'^-,A,T,Inle ievei of t_g tos;4e of th„ooved parns tono,-s.
0fTa,saT Ire E.,...,',salt'St'"-rr's . s. - ,,,„,,c, ,fuscbers',molerrents used in orfes.:Order a bed :, e p Salt Lake Cilv,and a license rrorr.ej.1313 t 1,acid, .,
tho goecco ,io,a ocord,coo c.c._a sTA•NuAROS CF ,e d•aeased Car-asses shag be S,er;,Shail be Perna, d t,: te aifiiIR'i, ” ROUND BEEF':Chopped beef Or.'''..r”j':' ''''''''I d , „.„,, n ,,a.:„ percent of ore, weight,.Thal .e,coatino on cooked erns. ,,,,,,INSPECTION. FLOORS The floor,tired in boiling water.Separatersani.,stored.It shall be unlawfulground f hall It of Onortard gran,c imalria. shall,net,be used Pgarr,.,..y„,'„f.4.,,',eor,,,„a„eor.,this II It„,,,,In the arition rZeg prda„ts.hits use must,,r.,N,. 4 o alter a hole or'olroond.fr:sh becef skeletal muscle'for such articles as s1,ced Decor,or,dor,„j30„e standards for eRtender,be„r-cce,,%r'maPhal'emtra:dieerrArted.li P'•Scfrer'18-31.2100 PACKING,. .3-..3
';-arRV:Pis.re'cle°O.PPr: °.:Incse:Pr It S18 Lake•0,1 al;r,rms I-Rod,_4),e.,.arrreerre'ar etd.,7",r,'4...,'..Pr.',.','ver,..u :,,,','VZ:irt ggr eVgmg,Y'.4.vacee on‘a and added water which are acetic.the product is tor be PomPed at a'STANCE - DECLARATRDir•ON
Er'. ,E.,,,,. iN„Ec-rtoN ,E,.[,1'4'4,-gi'le.0-',',u4e".A7,%-e-b-,--,-;:•, ,,ithEkd"6:4.handing diseased car:Pr.dUrad bV ,ns ii,.'n A°hPri'V T,P, .7,,.41, ,1.hgt ; 'an.and smjed,cured_end cooked say./be to ,;,;ff;r;«,,,,;,,,,,b,..tre,gred . ,Cl i,,,e,‘„,of p/een weight,LABEL, When„arty ongongt
end neither such product nor the cor tan too se than 6' ' r',Rat ba-tfiee hamburg-;,,w,,,,20,,,f?„,^v,r,ftoduzet,,•„e,tr e„,,b,used;„,,,,,rations cf ocRie packrng substance such•as R iRe.,
'P'0 P'e'Fneertoris;',1:d,'.'bajj bbeusinheeTalid.,,Weedd le'''fra'"M'ann'ear'ears'elo red-'5'?E'C'.alVSIV'iNFLATION WHET.'Miners thereof shall be relabeled, "(13) HP,MBURDER•• HemburperlsaRe braduat, SI`CAd mteet feed]. • -d - h„, then the oonnfity of ntio,onate lop,op,ett,n a oo,pine, __,Vent deport's:1,70n of water. They STONES. ,Carcasses sha'll at repa-ked, reorPeesred, altered, dr:.shall Consist of oho:Reed or oroLnd oro JO.,P _ s_
,=,-Kq,0;.,',fa_mu..raRMIT REQUIRED'shall be equipped witb a shell posed of Of destroyed without Per.fresh beef skele!al muscle,with or et,.9 ou d Noel,or sine..ileaeu.00ccrodecilcotsc,,o...cioed-::do-„r'el-ole,"•e•-",'„le.".lo„,--.-i„,-,,.500 „„„, by e-,,ee,tion,
TO LICENSING,The permit trapped d'a ion pot,.to in oils and eel be s w 5 rc .,.,'`'"'"''''''t'''''"'Th PP-4-.Pv7=r-?eknives I mission'of the Health AUthority,wiMout the addition of beet fat as,tigtl,,,,eatr4ctoeIrs,„o,of.,p,t.,r.r,,,,,,„4.„ted a,o,,„„„,,e and,,,,,,, x=_MO-,a.3.2 pound, i,,ieblizi.,artreeleCrhiOwLii i,,oc•ii
I Printed prominently Co the label i,r_.
•ofv'Thaar'paatckeigr
In conneCtion with me name of RI
eequired Sc this chapter snail be,number to bermit try free move-or othert"oolVtha't'ha.V:,,,Ofiy,s,r 11,oeeleceid;,oexe',.c;ce;othn,codrdio,erioctay.caftecocurttheoftheCcomec rshu„RoRd„„enod,olech4loyfTt.R.rf'.77 d,iir„,,,,;ecr„.or,chere,f erecoo,reeedoen,lof rernP a,'3 that name and;,-•
"'"'"."a e w-c , r ' ' iredately thereafter to word"rogre- „
d v'th the application for•ment of wast3 water and mate,.tR"m°R;;:5t<ew'rs',' --`• s - charge has had a hear MI GROuND BEEF, Ham-Innr .: I _ ir,,,,o,„ arrccocc or „re or, on, e,. eRdlgrintoteeads ifooroe„kcaerny,oleriel,aRk„„fOrct„:
r
d
v,.ble thr ugh a portion oreOcrecoe
'r,..ae d'.'creens,ehet,3 kt,%d c,Sonar,edoeyn ard:rnecehnet r,tchse.,,a s‘teear:Taloc Si,fpooi ii,ityi,,,,,...Ls, _r ,.:,,,,..rone,0,,.„,,1 ee,,,..,eezer2,o,,,,,00rr,c,,,,,,,,c ,,o,:.onen,,,,,. ,,,,,,, z,,',..,"e,,,,,,.sed...^.,,,",,..^Cl ""' a s , • secti„ BURGER OR OTHER PRODUCT cave.ta,no s. _o
l ee;r'rnRed.s'trtrtte '''' t' 'Id Doi anked in•ainegar"c•••''baef D,,R3
a'"' "r'3's -..-•. "r• - -- ---."••"'---"" ---,"- -'''''',AS LEAN•If ground beef,hamburg-,Print or graphic materral.to,nsure -,R,-
"'"'.""" ''' EC 12-31-45 VrHICLES.Vehicles Produced at such.heenng
11^TS•IN-cAS'N.GS OTHER THAN sub.,:leo for Me-i.oure 15,.n he,pac eo i,n oe Tod„sheo;eni.cd.the
'" f". ''. '; • ''• • •aon-ed re,'or meet basis of Ns examnahon in Ihaever,.
Rr R.nrl•ler of any'other tree:or-meat,00d:tha/the eel.,col,of the product sA-usr,,G.E, m.„ rood orococ„ ,c,„„ert„,,,,,„der: m,
'iAVES.) DR .ES'GRDh 'to- 18 3186 NEAT FOOD PRO,,D,tcnt,Meu.ris_valae snot., ,-c h . e 4., ,. aa,
SEC. 18,1, APPLICATION. AP.',pi poo,o, sae, po f ono o, To niniond sly,
P Pant iy fer Ina gal ons of rouantty of canter s h
f the era.rort
,, Htadon fer fat ha,been adapted,"SEC. :8.31,a APPROVED SEA-lra''''' ,,_'r,1 ,,,,E;rl,..Ph'r4'oWl'e'. For'example, d.rnoro is,the drained welghteo,co ..._,.... .
fe'r rr‘e P"'''re'nrnn"i ni.'k.'"r'"°"'"' T'•'• bi7'k P.1'''Vete;and a-aril.,Ca not recea..,R;Din tan,,de,Rs',,'•;:.isrnieb,3ed or advert,.as lean.lhe.SONiND TLAVORING AND PRE-I,1:;;'''r s,, line 5-.;.c•gg'A'-tboac ,it°be m a love]cf 12 Percent then,'i,,,f5ogo,WI foatlyft,o f.fffthr,„fiti2.
a trans-ported shall a written repo/sr f,a hearing d Product, for which e standard or ls eas-:,.ecogr:aed.
e•,,,,,,,,,,,cheaccolceorhosrhaeLbethmthrodre,ra clenA.de•seihdthl le eae_,,,t-acceerade vhdeho,shre ece el reoldreieve:therh,d„„.e.,beii,2„,:,,,,,n,,,„.,,,,,,,e7;e,.reeed,,,,,,,,r,,c,o7d,,,,r,:A0,,,,,,,,,,,,,,, ,,,,,,,,,..Fra,,4,,,,,,,,,,,,,...}v,..:e,,,,6n,,, ,r,a,,, r,d,,ror4,jrc,,,,..cs,c,ev,,,,e.,_,,,,e.dr.e,:,,,Th,,,,,,v4.e,,,,,1,b,, .. ,c,r, e,..,,,ird,e,„0,h4c,,,i,scg,:vv,,,,,,,,rrn,,.::
x=Ree=al ap pounds oiner lo,he exc_j.,s,on
Me,locat,on and knd o;me,::dec. me,re,di h,h„,-,ac. , a o e ,
substance. ,he PaC-k.n9 YL,
Sne'door's shall b. kept'closed•direcl- to the 'R^er °R- Per'. r I uct. .orOvEd SePponines,flavorings,srUces,.lor,h_,.ec„,o.,:odoc„,„e„co„„ 17 -stance shall not,.be r,POed„in SlIC.,a,
121) VEAL CUTLET: 'The ter,ou,,, ,,,,,, oro p„„"a,,voo,a e
Os, caoocollo lachschinken, 'Ascorbic acid or sodium ascor.,trauF,rr-ce.s...,p,e:T 4,gtee gt,,,, ,,
eit CEO ''T(5 eqradosib'Slswadiels"a`f7snlles7.1.e'Es.''eser,.rsa,:oanadfur,aoar unloading olsarno pf the prcduci wh:ch :yrs „
pp.,ksifec placed under the hold order to den..,,,e,„„et„„noel a s:VOie etten Curls ee-,approved sugars(su-,,d_lg,.,C, •
HEALTH 0-EPART,APS-. ;1.,lablishments shall reach a min,rn m Al .i.
ac pork loins,'Pork shoulder,bate mar bu used in-I•3P,>v,,a,.2 ;ur ,- .
be Pacer or Othe at-.ature or cies,.sUCle prodUct or,,•,veal taken from Me round. he,crose, cane or beet sugar, rnaolel,„ c„.,„ c„„ , ,e,,,c„red„,,he,prod ,a „cA„ c er,cr „„,, wo,r„,
C
receipt of wen aDolicatar. Mr '' height of tan feet. r P'' hr,,„to op,Oiancp iffith if,Pro,-I thicknesa of the slice can ye,:hOw-,sugar dextrose,'evert Sea,Pone,ir3;,u,;..:',' Pe"r",.'"--ed y-,•„0„ dded,corral:a:led Meal-Rad Preddets '.i.;:lic ''.,--.3:l p CCE-S,"---i.ib
dc' '"!'•''SEC 15-S1-27. ID.CEILINGS.Ceil-,ale trat,ial.
rtii,.:41 ,c" tt.eerir,'i ino 'eh,' be so cons,r3cted Mat. E_C _1 RI-46, t.,L,,,I,,p OFgion,_of this.o leo.. ,eve' combining several thin slices is corn syrup so•ide corn syruo and'-bit" -r. It III cvor3ng maaterl-rfaloWS:
od DKOOSELlf8.RAoeilTSCorcUR'soRi-Ta -,,..3 3 .63.'%,,Lre FOR Vi0-not pormalfin when II,tarn' ”yeall„,,,Enee sv,,, ,,,,smo,e,yinegar lye olnicg4r,s,'In, ,„ii non, "fdi Pickle Pied ior ournhooThg,co, SPICED,' with qualification, sear
l'hn'Coirris one,0"-his"aud,oi.May are imper,,0„gs,,,,e1;13ecr It ,Immedlately POOn dressing,all rab. LATION.Any gioigoop off th,, pf.,.,:. t Q ,9Lej
a d pred-n"ot be used unless they refer to gen-
se '1;1 E,-.CH EER MEAT.Beef'ti'''''.7;•.;"'"'‘,P°:olgmnilgio %,1:bOCkwUrst, and.similar Products inlln_g_,_er„rir% romr_1,,,,„,„
';erreseril'ati3, 3,3•l. .dR.•de'rd'-Po'4.3'e'rn'eaP'Po'rc,..rfs IPeing pro,tits and no:Airy 5'12,,pe cadleo.by sham tof..,1„,,,,A „, ,e,rr,ee, w„,,rced bee,o,reeh„.Arnic.cidercoProc•cordro o.„:„, Tp.,,,ionsioes y-nl,00 net corea,n hcereallgoaoi,o„, ade.;- ,leo,on ee,r.„.rsr,Ecc,,r.r .31,,-,M2,.,A,i41-1FelgrAdLF,Ae-,
l,aspectionpromise,and I:Ihel;ie„-0.,. „ow'.
;heddClde-n l escort:ate to each 100 gallons of irvre...1iini ,,,,
-f,r'f,er fciiii"fii t.li> i^ iiarri'i'ii-s,C '8.27-22 IO ODORS AND.7...:1170r",c'e."s'ut'-,'Pginr,"„rlrad,l'ebe';'„RerR"ble•-'"1„°,no s,51.00 or a;used in the.preoar,„,hamburg;jsUb,tnce's may te arced in ad ,or vegetaNes, ard ancre.wi, the ci, ora;rancrs and ,,,G,,,,, ener,,, ,,0:he co,i-o a maxlmum of 40 cegrsda Fa..,,ia'irSenn t ei en c'e Ye uc'te.sik mooths erl, c.Poed beef,and bee,Patties r ir r.,:ch th, douse,.sUle,sCrapP.e.b.ood. inerlo,„e,
shail b,limited to 25 toorcoof of sea.se!..n,tion and standard. ,,
''"I"`""'"en cool's,r',""' ."(e) With ...s.P0a'a....','"rerctli"itr:I';!iti 'e`Olnie7A'renPibee
'''"'d ru'' drd r''''''''''''air shary hce cRectvely screened cr enhed and so tra,ntaineo untd der,-..f,..
.rneat ingredient, and its oresencel -co,,,,, „„,,,, , or„„cgo,,,ne Po ryT-ked.,other 1,,,r,c..idochsc irdege-„ „a„,,,,4 ,r or„ ,,,,,,,pra,,,,,,i,„ „,),,,ner„,
''Hen"Denn'''''' e''''''-iii.i -I'S i f 'n'.'"i'ni. 'nnnniiiV '..n ni-i'"..n.The nnn'nrner. 0' . SS ''SEC 10-°14f A THE Es.TdBusf,,,,,,,dee,ered on;he Iabai aS a 1 oprepir. va'IOSS amounts o' CI'ed ^as SI,C.: di CaVeS, -i adR, o '.ascorac PCid.Or seditirri atiOrceie .-o
."b,''"RedP b.V'7,;--;%";.e."- 'ev '.e' e.trance of dirt and"SEC. 78-3147. :NHOLES ,,,ENE_ , ,. ., P.,fT il
brshment has aa cart of the non,of the preouot at-i r syrur.,,,,, ard a,- rde and me,iinn oneeae.Fr. Jf s wnen,,„„„ „h„.„„a.,„o
7 r
iv'me e
M ' ea'nt statement sha/I ident:
orooucts rnall aa resmona,mrh,y O'l o e r.r
atside,and cicom cm, ,,EA-t-OR eiRAT.PRODUC LS.,frENT..Tha eh,a . ,, , c,,,.ao., thee,e.to,00,, „,,,, ,,, n.,e0,, ,,,,.,s4or,rds;,,,,,,,,.,,.,:,,,,,IL17,,,,:d,,,
u„,,,,•.•give definite characteristiCS to the fm- o0d erere„„ „ „„nts not to;y tt as .i,.
the.everurethjoer,7inea,,cethneotop:,:c.„,,„,,,,„:„ Doors anT5,dr .,"."fiarii,ea,f„.00,7„,n4e,i., t, ,,,et'1.i'l&',7,1 ',1'1,),'Eo',' ogif., ;e'l','.1te'df''''e' ilir'4ear'amour.'t shed d'oduct, maV b," SS 'r'i ne,CPed ":of an ounce of ascorbic„REC.„.1._8,T.io.er, thrhoklt,v
'tththah' ''''':.'s'iltZtirg':''asbe'• 4.1,git'''tio'o-roact'v.as'e,'and so'rep...asuto be.afe.,,..renedhe TT,,,,, ,.y2,,,o1,11,0,,c. , ,
,-, e.meagsc w:th or„:„„ut„roved sni.,eycl,'ea'n3r2'oe',rent lealculated en 3 link CT,,,,,,,vto..tr.o!name,frort,;.'oe;acid or ra ounce of sodiumhe=ear dr:olr T4,r-,y„,,,
, ,",,, °, r".',.. ,V,rd,,c,=.5t n,2e;in in ,ra,a,,i0aiS.arrri'SieSiR,e,P, zgr,-1F„;•;, 5.,;'1' b,---,,2,o_f.ei't,int iigfreiirnj,,orgov i7gtfict,4 4Itt,c°,',„.,”'L,17, f,cr,witl,j,d,or,,ff.ol,I.0„,V„..,„„e„,..,i,'herein',de,e1„gd Jo.,,,,,,,,r,A1,r,,6
, .,'-'-''s'8'2'' lj"'IGHT:NG All,. or,vate borne. Al materials :7',...:e „3;•,,,l-„gn'i,..e"r're'•c„,„ •,,,,,,..eoi„or,. .n.......ore.i.e,J,. c.,-at ,.,,hroe oc„e„rere heothe,,c,the re, „see thee 5 oecocc,.,„arta,,,, a,,,,,, u,
'f-VCd 13-31dy. SUSPENSION AN- -.-• ; -:•`" 1 - `.,„„ ' -h, prepared or rnariefeateied 'at. -io,fi op enr.d,tardards,It:i I:act shell rat contain more Man 3331‘,.W.,.1,.--o-,d-,...,.,-,;„„'„.„ ,.,capacity of 1 novo,or less end of;ascorbic acid or soditim ascerbae In rar';0,4„ 14,;.,..', r•
REVOCATION OF PERMIT.Such a'Poor,ot„otgoes.t,
:reoa-ede'o-a•••'33ea,ecdr meet be're. „oe'r„eo?that'll,reitablahMencertesd wer,r,taceencri cladfr,exten,dre,r,,a,c orr 04,..ee 'Thg'l;eriP,'"carn an tree;be USed a kind usually sold at re,tom mtaglwatatett t"'t''re mar be apOO.Esd _Ct sE,,,,S,a_
clbld 1"b.77!!'"TAtg-t'2.,V=I. o'CO'v'e,O.'-ont°,ed, eVocCed,,
"loco-.E.'rc.n'i33rtre'STORA^ DIS ''..;' R;Rse;'• ''" 'Re - - "..r---,,."3.e.rrl,-;•'.r. 're'---•'as an ingdeCient identifloation an need not bear the,,,,,nel.,,iritetion i the,.outor. surface _of.,ecf.o ,,.,,,f.a„, ei Comm ofE,i,,,
sr slEhlk'''ssEtri'tfeaah aa,,,, fh. M.... 0 Pds a.0..0 rarSe..,. _ - ,ab.elind at for at food an eacn fink or piece I no othercursliced cbred pork ano see
"' 'I'IP:Pu'ded'sol'O'4'ef,..4',P1 ril,;sranler.,nall'RSL-e,3 I'o'i .i.".i-'-^' Si"' ••i-'",i:a-emanation of'amounts of.inoraa. h"lf,be a aeSCcip,iVe nerne.,I, e
t't'Per -':' ' t '70':-Ig7gr,41, , 0an d 4',-;'.1' A. F,-,dvITv,e l'aneberr r'.” ,: USE 8 !,,T,Ic,,g,E-ZEuXe;.'fNooDd',1;i hEe'r-l'auird.i7'„I;n1f.g'''a s7'li.Irrte.lin%un't 4of!fr,..'eal„.'e .,'11:Lder7r,f'C'r, l',;);;''T,Ime„''tC:-..
'‘,rP'"nre'pa'n'ere h'•":3 inenri 'f-";n'fon l'reeci'f7J'i i.2Opesc-'.ord' at
fnenr,iliate Played as to be protected from dust,.,e„cre„he oe„.,co ohre,,,,,,1„„...,„,cde ro,cc
rk meat wim SEC. .8- ,1_ ..
ANTIOX t DARTn. t baaroducts,whice:inp,,ture a the prodyrc,•r„ „GGA ,,,,,,.
1,rsjve `np" ''ary anoreullty.ci,rdng onerarors Are.hoar,that.dIrt. fes.o..ermlr crleeradaicerdeeT3d me,te.,soms its betoonsiedde in,•afe„EX giCea Odea,d ,. „„ ,„, op. yorogar,ides and siisi,Ts used aS a cembOrent of a meat,P ' ,) , ',q 8'..•.., •-' SECTION 3. Tnls ordlnance s.eal
'•;;r.'y'r° •''''''...ee' 'dl.'d '"- derides n-,ev ne added to relJered product.This:arm shall include ce•causnc soda.accrue:,-ar oo, ,.„or„CO
3e.lornaceous earM,luller s earth car. a e .- •, ..,_.of Goo, ,,
:-:PiH;;'5,1:e7'r'ar:Pnr:-, necH.= .:.-g.: „'..;'aec'-7,17, ,1";,':`,• ''J,. , "°,1.,;•°t,-,,i,,,or',,v,,-, , , ,„,,,, ,.,„,,,,,, o< o.„„. ro„.„.,..„ ,,,,,,,,?,,,,,,. „, , s.,
ieakare and PM," contamme,O,ear:tiro-rale,._dui rasuld_, ,„ „ .._,•_-•,R,,,,,r_,,z.,:-.Re..,' - ''- '.a,,veer.-bd l3: ..,3roeor•e'le:abr. -cur._323,,.icor Ordd alyree .-.,eced, a:i.„
l 'ir'.''" Air di-PS;V vOtieb.MPS, a ope-silOesd 7,..any sCCer,in 3-..duch med. , ,,,,,,3....,o
' ';''P'i" ' ' .' l;.',..:." r''- ,•'=.12''. SAUSAGE: . ...„ , ''''.. '.." '".•:'.'".'',r-r ''•''' '''-'''''?•am,:'''-tiht•-;•Evs 's-mav ,, =e-
1:57, ,,4.` ,,,,.01,,i..,,,r1gt, ,,!'.,' , ,.'''''i t,,::F-0,.., cr,-,', ,',,', ,-,,,,„'-'07f,,,77',T yrr,f ,o'dc,sr'S;a-gfa'sra. ,:e.4 ' ' "fa:7-.4y'.r4t';,ti'Ltii,tt,7::,Joi ;ri:„i' ..,:::.'.1,,,,4'...., ,'"j.,p',„'";...".,''.7:,,, ",.,_.,_„ „i,o,.,„,_ reirel..,.,, .,!.,.f,,,•:,,,,,,,,,...,,o.,....,:,1,..i,,,%,..0-1:.,„,,`um',r ,,,,,,, ' ^i'-' t.i''' '''''''''''''''' t ' M• d's•' H.Im Authority that are;dens-other aorrna,appro.,.as a sow.c- . - d, , _ • . o-= corr.'/l 0 e`•;oeraer''e'. ''''''''''' 'r " ' "(9)CAUST,C SODA,1,44WIS.C*,./Ptrk4f*ed LS.t*W 14,75
revuest a hearing be3ore the Board side al, any s'1-7anc-1,'e7e„"'in'di',if"es. Ai. rre' '.' ' t - -=oh.ot more ot toe mho,no onttoga t•• 'got.,-tt" c. ...97, ', ..-..
h
ee:eha:isay, for the elimination Of Res.:of food. ..,_ . ....,
of,Health at any an during Me Vanoa,neer RS,''''.''..J" ,,, o ,,,,, ,-,,,,,,, ehau Do AS'S. 92)MEAT:•.edible Per he
i. ah,r,aeye nem.to 1110 revocation Or may be generated in Me ore s o,r, .-, i . i al rrno'r7'selii'•anerrnro'n'esb;iu'cm-'cluta- •'(2)Norolhydroguaierelio ac,noli meat food Products:
• • • . .