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295 Part 319—Definitions and Standards of Identity Or Composition

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295 Part 319—Definitions and Standards of Identity Or Composition Food Safety and Inspection Service, USDA Pt. 319 the required incubation period shall this subpart. Upon request, the recall submit a written proposal to the area procedure shall be made available to supervisor. Such a proposal shall in- Program employees for review. clude provisions that will assure that (Approved by the Office of Management and shipped product will not reach the re- Budget under control number 0583–0015) tail level of distribution before sample incubation is completed and that prod- uct can be returned promptly to the es- PART 319—DEFINITIONS AND tablishment should such action be STANDARDS OF IDENTITY OR deemed necessary by the incubation COMPOSITION test results. Upon receipt of written approval from the area supervisor, Subpart A—General product may be routinely shipped pro- Sec. vided the establishment continues to 319.1 Labeling and preparation of standard- comply with all requirements of this ized products. subpart. 319.2 Products and nitrates and nitrites. (2) Container condition—(i) Normal 319.5 Mechanically Separated (Species). containers. Only normal-appearing con- 319.6 Limitations with respect to use of Me- chanically Separated (Species). tainers shall be shipped from an estab- 319.10 Requirements for substitute stand- lishment as determined by an appro- ardized meat food products named by use priate sampling plan or other means of an expressed nutrient content claim acceptable to Program employees. and a standardized term. (ii) Abnormal containers. When abnor- mal containers are detected by any Subpart B—Raw Meat Products means other than incubation, the es- 319.15 Miscellaneous beef products. tablishment shall inform the inspector, 319.29 Miscellaneous pork products. and the affected code lot(s) shall not be shipped until the Program has deter- Subpart C—Cooked Meats mined that the product is safe and sta- 319.80 Barbecued meats. ble. Such a determination will take 319.81 Roast beef parboiled and steam roast- into account the cause and level of ed. abnormals in the affected lot(s) as well as any product disposition actions ei- Subpart D—Cured Meats, Unsmoked and ther taken or proposed by the estab- Smoked lishment. 319.100 Corned beef. (Approved by the Office of Management and 319.101 Corned beef brisket. Budget under control number 0583–0015) 319.102 Corned beef round and other corned beef cuts. [51 FR 45619, Dec. 19, 1986, as amended at 57 319.103 Cured beef tongue. FR 37872, Aug. 21, 1992; 57 FR 55443, Nov. 25, 319.104 Cured pork products. 1992; 62 FR 45025, Aug. 25, 1997; 65 FR 34389, 319.105 ‘‘Ham patties,’’ ‘‘Chopped ham,’’ May 30, 2000; 65 FR 53532, Sept. 5, 2000] ‘‘Pressed ham,’’ ‘‘Spiced ham,’’ and simi- lar products. § 318.310 Personnel and training. 319.106 ‘‘Country Ham,’’ ‘‘Country Style All operators of thermal processing Ham,’’ ‘‘Dry Cured Ham,’’ ‘‘Country Pork systems specified in § 318.305 and con- Shoulder,’’ ‘‘Country Style Pork Shoul- tainer closure technicians shall be der,’’ and ‘‘Dry Cured Pork Shoulder.’’ under the direct supervision of a person 319.107 Bacon. who has successfully completed a Subpart E—Sausage Generally: Fresh school of instruction that is generally Sausage recognized as adequate for properly training supervisors of canning oper- 319.140 Sausage. ations. 319.141 Fresh pork sausage. 319.142 Fresh beef sausage. [51 FR 45619, Dec. 19, 1986] 319.143 Breakfast sausage. 319.144 Whole hog sausage. § 318.311 Recall procedure. 319.145 Italian sausage products. Establishments shall prepare and Subpart F—Uncooked, Smoked Sausage maintain a current procedure for the recall of all canned product covered by 319.160 Smoked pork sausage. 295 VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00305 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 § 319.1 9 CFR Ch. III (1–1–12 Edition) Subpart G—Cooked Sausage 319.701 Mixed fat shortening. 319.702 Lard, leaf lard. 319.180 Frankfurter, frank, furter, hotdog, 319.703 Rendered animal fat or mixture weiner, vienna, bologna, garlic bologna, thereof. knockwurst, and similar products. 319.181 Cheesefurters and similar products. 319.182 Braunschweiger and liver sausage or Subpart Q—Meat Soups, Soup Mixes, liverwurst. Broths, Stocks, Extracts Subpart H [Reserved] 319.720 Meat extract. 319.721 Fluid extract of meat. Subpart I—Semi-Dry Fermented Sausage [Reserved] Subpart R—Meat Salads and Meat Spreads Subpart J—Dry Fermented Sausage 319.760 Deviled ham, deviled tongue, and similar products. [Reserved] 319.761 Potted meat food product and dev- Subpart K—Luncheon Meat, Loaves and iled meat food product. Jellied Products 319.762 Ham spread, tongue spread, and similar products. 319.260 Luncheon meat. 319.261 Meat loaf. Subpart S—Meat Baby Foods [Reserved] Subpart L—Meat Specialties, Puddings and Subpart T—Dietetic Meat Foods [Reserved] Nonspecific Loaves Subpart U—Miscellaneous 319.280 Scrapple. 319.281 Bockwurst. 319.880 Breaded products. 319.881 Liver meat food products. Subpart M—Canned, Frozen, or Dehydrated Meat Food Products AUTHORITY: 7 U.S.C. 450, 1901–1906; 21 U.S.C. 601–695; 7 CFR 2.18, 2.53. 319.300 Chili con carne. 319.301 Chili con carne with beans. SOURCE: 35 FR 15597, Oct. 3, 1970, unless 319.302 Hash. otherwise noted. 319.303 Corned beef hash. 319.304 Meat stews. 319.305 Tamales. Subpart A—General 319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and simi- § 319.1 Labeling and preparation of lar products. standardized products. 319.307 Spaghetti sauce with meat. (a) Labels for products for which 319.308 Tripe with milk. 319.309 Beans with frankfurters in sauce, standards of identity or composition sauerkraut with wieners and juice, and are prescribed in this part shall show similar products. the appropriate product name, an in- 319.310 Lima beans with ham in sauce, gredient statement, and other label in- beans with ham in sauce, beans with formation in accordance with the spe- bacon in sauce, and similar products. 319.311 Chow mein vegetables with meat, cial provisions, if any, in this part, and and chop suey vegetables with meat. otherwise in accordance with the gen- 319.312 Pork with barbecue sauce and beef eral labeling provisions in part 317 of with barbecue sauce. this subchapter, and such products 319.313 Beef with gravy and gravy with beef. shall be prepared in accordance with Subpart N—Meat Food Entree Products, the special provisions, if any, in this Pies, and Turnovers part and otherwise in accordance with the general provisions in this sub- 319.500 Meat pies. chapter. Any product for which there is a common or usual name must consist Subpart O—Meat Snacks, Hors d’Oeuvres, of ingredients and be prepared by the Pizza, and Specialty Items use of procedures common or usual to 319.600 [Reserved] such products insofar as specific ingre- dients or procedures are not prescribed Subpart P—Fats, Oils, Shortenings or prohibited by the provisions of this 319.700 Margarine or oleomargarine. subchapter. 296 VerDate Mar<15>2010 13:50 Feb 01, 2012 Jkt 226029 PO 00000 Frm 00306 Fmt 8010 Sfmt 8010 Q:\09\9V2.TXT ofr150 PsN: PC150 Food Safety and Inspection Service, USDA § 319.5 (b) Any binder or antimicrobial agent a measure of a bone solids content of that has been found to be safe and suit- not more than 3 percent, and shall have able by the Food and Drug Administra- a minimum PER of 2.5 (except as modi- tion and the Food Safety and Inspec- fied in paragraph (e)(1) of this section). tion Service may be used in the produc- Such product also shall have a protein tion of meat products with standards of content of not less than 14 percent and identity in this part, where the product a fat content of not more than 30 per- standards and applicable Federal regu- cent, or it shall be deemed to be prod- lations already permit the use of these uct for processing. Such product failing types of ingredients. to meet the bone particle size, calcium, [35 FR 15597, Oct. 3, 1970, as amended at 68 FR or PER requirements of this paragraph 22578, Apr. 29, 2003] shall only be used in producing animal fats. Where such product meets the § 319.2 Products and nitrates and bone particle size, calcium, and PER nitrites. requirements of this paragraph, it may Any product, such as frankfurters also be used in the formulation of meat and corned beef, for which there is a food products in accordance with standard in this part and to which ni- § 319.6. trate or nitrite is permitted or required (b) Mechanically Separated (Beef) is to be added, may be prepared without inedible and prohibited for use as nitrate or nitrite and labeled with such human food. standard name when immediately pre- (c)–(d) [Reserved] ceded with the term ‘‘Uncured’’ in the (e)(1) An essential amino acid con- same size and style of lettering as the tent of at least 33 percent of the total rest of such standard name: Provided, amino acids presents in ‘‘Mechanically That the product is found by the Ad- Separated (Species)’’ shall be accepted ministrator to be similar in size, fla- as evidence of compliance with the pro- vor, consistency, and general appear- tein quality requirement set forth in ance to such product as commonly pre- paragraph (a) of this section. For pur- pared with nitrate and nitrite: And pro- poses of this paragraph, essential vided further, That labeling for such amino acid content includes isoleucine, product complies with the provisions of leucine, lysine, methionine, § 317.17(c) of this subchapter. phenylalanine, threonine, and valine [44 FR 48961, Aug.
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