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

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35:37-11-105. Use of official marks prohibited except undersupervision of authorized inspection employee; removal ofofficial marks, when required(a) No person shall affix or place, or cause to be affixed orplaced, the official inspection legend or any other officialmark, or any abbreviation or simulation of any official mark, toor on any product, or container, except under the supervision ofan authorized inspection employee.(b) No person shall fill, or cause to be filled, in whole or inpart, with any product, any container bearing or intended to bearany official mark, or any abbreviation or simulation of anyofficial mark, except under the supervision of an authorizedinspection employee.(c) Product bearing any official mark shall not be canned,cooked, cured, smoked, salted, packed, rendered, or prepared byany person for commercial purposes unless:(1) Preparation is performed at an official establishment; or(2) Preparation is conducted under State or other recognizedgovernmental inspection and the prepared product is marked toshow that fact; or(3) The official marks are removed, defaced, or destroyedbefore or during preparation; or(4) The preparation of the product consists solely of cuttingup operations at any establishment exempted from inspectionunder 2 O.S. Section 6-290.5 A(1).35:37-11-106. Marking devices(a) The operator of each official establishment shall furnishink brands, burning brands, and any other devices for markingproducts with official marks as the Director may determine isnecessary for marking products at the establishment. The officialinspection legend or device shall be as prescribed in Part 23 ofthis Subchapter.(b) All official devices for marking products with the officialinspection legend, or other official marks, including selflockingseals, shall be used only under supervision of anauthorized inspection employee and, when not in use for markingshall be kept locked in properly equipped lockers orcompartments, the keys shall not leave the possession of theinspector, or the locker or compartment, shall be sealed with anofficial seal as prescribed in Part 23 of this Subchapter.35:37-11-107. Branding ink; to be furnished by officialestablishment; approval by the Director; color(a) The operator of each official establishment shall furnishall ink for marking products with the official marks at theestablishment. Ink must be made with harmless ingredients thatare approved for the purpose by the Director. Samples of ink
shall be submitted to the State laboratory from time to time asdeemed necessary by the inspector in charge.(b) Only ink approved for the purpose shall be used to apply inkbrands bearing official marks to carcasses of exotic livestockand fresh meat cuts derived therefrom. Any ink containing FD&Cviolet No. 1 shall not be considered an approved ink within themeaning of this Section.(c) Green ink shall not be used to apply marks to carcasses ofexotic livestock or fresh meat cuts derived therefrom.(d) Except as provided in Subsection (b) of this Section, blueor purple branding ink, approved for the purpose by the Directorin specific cases, may be used to apply ink brands, bearingofficial marks, to processed meat cuts derived from exoticlivestock(e) Ink used must assure legibility and permanence of themarkings and the color of ink shall provide acceptable contrastwith the color of the product to which it is applied.35:37-11-108. Products not to be removed from officialestablishments unless marked in accordance with the rulesNo person shall remove or cause to be removed from an officialestablishment any products that the rules in this Subchapterrequire to be marked in any way unless they are clearly andlegibly marked in compliance with the rules.35:37-11-109. Marking devices not to be false or misleading;style and size of lettering; approval requiredNo brand or other marking device shall be false or misleading.The letters and figures shall be of a style and type as will makea clear and legible impression. All markings to be applied toproducts in an official establishment shall be approved prior touse by the Director as provided for in 35:37-11-115.35:37-11-110. Products to be marked with official marksEach carcass that has been inspected and passed in an officialestablishment shall be marked at the time of inspection with theofficial inspection legend containing the number of the officialestablishment.35:37-11-111. Marking of outside containers(a) When any inspected and passed product for domestic commerceis moved from an official establishment, the outside containershall bear an official inspection legend as prescribed in Part 23of this Subchapter.(b) When any product prepared in an official establishment fordomestic commerce has been inspected and passed and is enclosedin a cloth or other wrapping, the wrapping shall bear theofficial inspection legend and official establishment numberapplied by the approved brand in the form prescribed in Part 23
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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
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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 and 34: inspection not to pass through edib
Page 35: hydatids, or fringed tapeworms may
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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