(a) Care shall be taken to assure that product is not adulterated when placed in freezers. If there is doubt as to the soundness of any frozen product, the inspector will require defrosting and reinspection of a sufficient quantity thereof to determine its actual condition.(b) Frozen product may be defrosted in water or pickle in a manner and with the use of facilities that are acceptable to the inspector. Before such product is defrosted, a careful examination shall be made to determine its condition. If necessary, this examination shall include defrosting of representative samples by means other than in water or pickle.(c) Product, such as pork tenderloins, brains, sweetbreads, stew, or chop suey, shall not be packed in hermetically sealed metal or glass containers, unless subsequently heat processed or otherwise treated to preserve the product in a manner approved by the Department in specific cases.(d) Care shall be taken to remove bones and parts of bones from product that is intended for chopping.(e) Heads for use in the preparation of meat food products shall be split and the bodies of the teeth, the turbinated and ethmoid bones, the ear tubes, and the horn butts shall be removed. The heads shall then be thoroughly cleaned.(f) Kidneys to be used in the preparation of meat food products shall first be freely sectioned and then thoroughly soaked and washed. All detached kidneys, including beef kidneys with detached kidney fat, shall be inspected before being used in or shipped from the official establishment.(g) Cattle paunches and hog stomachs for use in the preparation of meat food products shall be thoroughly cleaned on all surfaces and parts immediately after being emptied of their contents, which shall promptly follow their removal from the carcasses.(h) Clotted blood shall be removed from hog hearts before they are shipped from the official establishment or used in the preparation of meat food products.(i) Beef bungs, beef bladders, hog bungs, hog middles, and hog stomachs that are to be used as containers of any meat food product shall be presented for inspection, turned with the fat surface exposed.(j) Portions of casings that show infection with Oesophagostomum or other nodule-producing parasites, and weasands infected with the larvae of Hypoderma lineatum, shall be rejected, except that when the infestation is slight and the nodules and larvae are removed, the casing or weasand may be passed.(k) Cover pickle that is clear, free of sediment by filtration, and does not show evidence of decomposition may be reused.(l) Rework product shall be used only in similar products at levels specified in the appropriate approved in-depth review, MPES Form 79-082 (Rev. 10/11), In-Depth Review of Cooked Sausage, or MPES Form 79-085 (Rev. 10/11), In-Depth Review of Cured/Cooked and Smoked Meats.(m) Beef, pork, poultry, and sheep and goat meat shall be kept separate in storage and processing, except when incorporated in a multi-species product. Processing equipment shall be cleaned between species.Cal. Code Regs. Tit. 3, § 910.4
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
2. Change without regulatory effect amending subsection (l) filed 4-2-2012 pursuant to section 100, title 1, California Code of Regulations (Register 2012, No. 14). Note: Authority cited: Sections 407, 18693, 18735, 18960, 18961 and 19014, Food and Agricultural Code. Reference: Sections 18652, 18661, 18664, 18665, 18666, 18669, 18676, 18751 18752, 18753, 18754, 18755, 18756, 18757, 18758, 18759, 18845, 18941, 18942, 18942.2, 18944, 18947, 18949, 18972, 19014 and 19017, Food and Agricultural Code.
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
2. Change without regulatory effect amending subsection (l) filed 4-2-2012 pursuant to section 100, title 1, California Code of Regulations (Register 2012, No. 14).