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

and with strict cleanliness in rooms or compartments separatefrom those used for inedible products.(b) It shall be the responsibility of the operator of everyofficial establishment to comply with the Act and the rules inthis Subchapter. In order to effectively carry out the operator’sresponsibility, the operator of the establishment shall instituteappropriate control programs to assure the maintenance of theestablishment and the preparation, marking, labeling, packagingand other handling of its product strictly in accordance with thesanitary and other requirements of this Subchapter. Theefficiency of the control programs will be subject to review byan authorized inspector.35:37-11-130. Requirements concerning procedures(a) Care shall be taken to assure that product is notadulterated when placed in the freezer. If there is doubt as tothe soundness of any frozen product, the inspector will requirethe defrosting and reinspection of a sufficient quantity of theproduct to determine its actual condition. Frozen product may bedefrosted in water or pickle in a manner and with the use offacilities that are acceptable to the inspector. Before theproduct is defrosted, careful examination shall be made todetermine its condition. If necessary, this examination shallinclude defrosting of representative samples by means other thanin water or pickle.(b) Care shall be taken to remove bones and parts of bones fromproduct that is intended for chopping.(c) Kidneys for use in the preparation of meat food productsshall first be freely sectioned and then thoroughly soaked andwashed. All detached kidneys, shall be inspected before beingused in or shipped from the official establishment.(d) Clotted blood shall be removed from hearts before they areshipped from the official establishment or used in thepreparation of exotic meat food products.35:37-11-131. Requirements concerning ingredients and otherarticles used in preparation of productsAll ingredients and other articles used in the preparation ofany product shall be clean, sound, healthful, wholesome, and willnot result in the product's being adulterated. Officialestablishments shall furnish inspectors accurate information onall procedures involved in product preparation including productcomposition and any changes in the procedures essential forinspectional control of the product.(1) Due to the inevitable presence of bone splinters,detached spinal cords shall not be used in the preparation ofedible product.(2) Testicles if handled as an edible product may be shippedfrom the official establishment as such, but they shall not be