Food Safety Rules-TITLE 35. CHAPTER 37. Subchapter 11-Exotic ...

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purposes(a) Specimens of condemned or other inedible materials,including embryos and specimens of animal parasites, may bereleased for educational, research, or other nonfood purposesunder permit issued by the Director: Provided, that the persondesiring the specimens makes a written application to theDirector for the permit and arranges with and receives permissionfrom the official establishment to obtain the specimens. Permitsshall be issued for a period not longer than one year. TheDirector may revoke the permit if the specimens are not used asstated in the application, or if the collection or handling ofthe specimens interferes with inspection or the maintenance ofsanitary conditions in the establishment.(b) The specimens referred to in Subsection (a) of this Sectionshall be collected and handled only at a time and place and in amanner as not to interfere with the inspection or to cause anyobjectionable condition and shall be identified as inedible whenthey leave the establishment.35:37-11-100. Livers condemned because of parasitic infestationand for other causes(a) Livers condemned due to fluke infestation may be shippedfrom an official establishment only for purposes other than humanfood and only if they are first freely slashed, then identifiedand handled as provided in this Subsection. The identificationshall be accomplished by either; dipping the slashed livers in ahot solution composed of one part FD&C green No. 3 or methylviolet to 5,000 parts of water, followed by washing in freshwater until the washings are no longer colored; or theapplication of charcoal. The liver shall be either frozen orcooked as prescribed in this Paragraph. Freezing shall bepreceded by chilling the livers to a temperature not above 40° F.Livers packed in containers not more than 7 inches thick shallthen be held for a period of not less than 10 days at atemperature not higher than 15° F. or for a period of not lessthan 5 days at a temperature not higher than 10° F. Livers packedin containers over 7 inches but less than 27 inches thick shallbe held not less than 20 days at a temperature not higher than15° F., or for not less than 10 days at a temperature not higherthan 10° F. In lieu of freezing, the livers may be thoroughlycooked. It is essential that the livers be sufficientlyidentified through discoloration by the dye or charcoal topreclude their use as human food. Freezing may be accomplished inthe regular freezer in a properly separated compartment orreceptacle held under lock or seal by the inspector.(b) Livers condemned due to hydatids or fringed tapeworms may beshipped from an official establishment only for purposes otherthan human food and only if they are thoroughly cooked, slashed,and identified as provided in Subsection (a) of this Section.(c) Livers condemned due to parasites other than flukes,
hydatids, or fringed tapeworms may be shipped from an officialestablishment without refrigeration or cooking but only forpurposes other than food and only after slashing and identifyingas indicated in Subsection (a) of this Section.(d) Livers condemned for telangiectasis, angioma, "sawdust"condition, cirrhosis, or other nonmalignant change, beingabscesses, or contamination, when these conditions are notassociated with infectious diseases in the carcasses, may beshipped from an official establishment without refrigeration orcooking but only for purposes other than human food, and only ifall tissue affected with abscesses is removed and destroyedwithin the establishment, and all the livers are slashed andidentified as indicated in Subsection (a) of this Section or withany proprietary substances approved by the Director in specificcases.(e) Livers identified as specified in this Section shall beplaced in containers plainly marked "inedible" when shipped incommerce.PART 29. DISPOSAL OF CARCASSES AND PARTS PASSED FOR COOKING35:37-11-101. Carcasses and parts passed for cooking;utilization for food purposes after cookingCarcasses and parts passed for cooking may be used for thepreparation of meat food products, provided all the carcasses orparts are heated to a temperature not lower than 170 degrees F.for a period of not less than 30 minutes either before being usedin or during the preparation of the finished product.35:37-11-102. Disposal of products passed for cooking if nothandled according to this partProducts passed for cooking if not handled and processed inaccordance with the provisions of this part, shall be disposed ofin accordance with 35:37-11-98.PART 31. MARKING PRODUCTS AND PRODUCT CONTAINERS35:37-11-103. Authorization required to make devices bearingofficial marksNo brand manufacturer, printer, or other person shall cast,print, lithograph, or make or cause to be made any devicecontaining any official mark or simulation without prior writtenauthority from the Director.35:37-11-104. Approval required for official marksNo device containing any official mark shall be made or causedto be made for use on any product until approved by the Director.
Page 1: ITLE 35. OKLAHOMA DEPARTMENT OF AGR
Page 7 and 8: part of which is used as living qua
Page 9 and 10: 35:37-11-20. AppealsAny appeal of a
Page 11 and 12: located outlets and shall be of a t
Page 13 and 14: operations. The walls, ceilings, an
Page 15 and 16: inspection at any official establis
Page 17 and 18: metabolic processes have reduced th
Page 19 and 20: the temporary identification of ret
Page 21 and 22: food under any Section unless it is
Page 23 and 24: 35:37-11-64. BrucellosisCarcasses a
Page 25 and 26: (2) Carcasses of bovidae in which t
Page 27 and 28: condition that rendered emergency s
Page 29 and 30: 35:37-11-82. Odors, foreign and uri
Page 31 and 32: and insanitary equipment and facili
Page 33: inspection not to pass through edib
Page 37 and 38: shall be submitted to the State lab
Page 39 and 40: (5) Containers such as boil-in bags
Page 41 and 42: (e) The list of ingredients shall s
Page 43 and 44: of more than 25 but not more than 1
Page 45 and 46: the official establishment number i
Page 47 and 48: perishable canned products the stat
Page 49 and 50: conform to all the requirements of
Page 51 and 52: (5) An accurate statement of the qu
Page 53 and 54: in accordance with instructions iss
Page 55 and 56: used as an ingredient of a meat foo
Page 57 and 58: the operator shall cause its employ
Page 59 and 60: product after proper specification
Page 61 and 62: efore it is released unless it appe

Food Safety Rules-TITLE 35. CHAPTER 37. Subchapter 11-Exotic ...

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