Current through Register Vol. 54, No. 44, November 2, 2024
(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).
