Current through Register Vol. 54, No. 49, December 7, 2024
Section 1.331 - Treatment of pork and products containing pork(a) All forms of fresh pork, including fresh unsmoked sausage containing pork muscle tissue, and pork such as bacon and jowls, other than those covered by subsection (b), are classed as products that are customarily well cooked in the home or elsewhere before being served to the consumer. Therefore, the treatment of such products for the destruction of trichinae is not required.(b) - (1) The following products and products of the character thereof containing pork muscle tissue (not including pork hearts, pork stomaches and pork livers), or the pork muscle tissue which forms an ingredient of such products, shall be effectively heated, refrigerated or cured to destroy any possible live trichinae: bologna, frankfurts; viennas; smoked sausage; knoblauch sausage; mortadella; all forms of summer or dried sausage, including mettwurst; ground meat mixtures containing pork and beef, veal, lamb, mutton or goat meat and prepared in such a manner that they might be eaten rare or without thorough cooking; flavored pork sausage such as those containing wine or similar flavoring materials; cured pork sausage; sausage containing cured or smoked pork; cooked loaves; roasted, baked, boiled or cooked hams, pork shoulders, or pork shoulder picnics; Italian-style hams; Westphalia-style hams; smoked boneless pork shoulder butts; cured meat rolls; capocollo (capicola, capacola); coppa; fresh or cured boneless pork shoulder butts, hams, loins, shoulders, shoulder picnics and similar pork cuts in casings or other containers in which ready-to-eat delicatessen articles are customarily enclosed (excepting Scotch-style hams); breaded pork products; cured boneless pork loins; boneless back bacon; bacon used for wrapping around patties, steaks and similar products; and smoked pork cuts such as hams, shoulders, loins and pork shoulder picnics which are specially prepared for distribution in tropical climates or smoked hams delivered to the Armed Services. Cured boneless pork loins shall be subjected to prescribed treatment for destruction of trichinae prior to being shipped from the establishment where cured.(2) Such treatment shall be performed at the official establishment where the products are prepared and shall consist of one of the following:(i) Heating in accordance with § 1.332 (relating to treatment by heating).(ii) Refrigerating in accordance with § 1.333 (relating to treatment by refrigerating).(iii) Curing in accordance with § 1.334 (relating to treatment by curing). This section cited in 7 Pa. Code § 1.18 (relating to adulteration and misbranding of exempted products); 7 Pa. Code § 1.231 (relating to marking of outside containers-general); and 7 Pa. Code § 1.333 (relating to treatment by refrigerating).