25 TAC §§221.11 - 221.15
The Texas Department of Health (department) adopts amendments
to existing §§221.11 - 221.14, and new §221.15 concerning meat
and poultry inspection. Sections 221.11 - 221.12, and 221.15 are being adopted
with changes to the proposed text as published in the January 28, 2000, issue
of the
Texas Register
(25 TexReg 519), as
the result of comments received during the 30 day comment period. Sections
221.13-221.14 are adopted without changes, and therefore will not be republished.
The changes to §§221.11 - 221.14 include new definitions to facilitate
understanding of proposed new §221.15, establish the relationship between
United States Department of Agriculture (USDA) officials and department officials,
and incorporate new provisions required by HB 1145 as passed by the 75th Legislature.
Other changes are proposed to clarify intent and to be consistent with changes
in USDA regulations.
Pursuant to the Government Code, §2001.039, each state agency is required
to review and consider for readoption, each rule adopted by that agency. The
sections have been reviewed and the department has determined that reasons
for adopting the sections continued to exist.
The department published a Notice of Intention to Review for §§221.11
- 221.14 as required by Government Code, §2001.029 in the
Texas Register
on December 17, 1999, (24 TexReg 11542). No comments
were received due to publication of this notice.
The following comment was received from the Texas Restaurant Association
concerning the proposed sections. Following the comment is the department's
response and any resulting change(s).
Comment: Concerning §221.11(a)(18), one commenter expressed concern
that the requirement that products prepared from bison must contain the words
"bison meat" and those prepared from buffalo meat contain the words "water
buffalo meat" would be interpreted to mean that restaurants must include the
statements on menus. H.B. 1145 states that the provision requiring labeling
or signage applies only to bison or buffalo offered for sale at wholesale
or at a retail store.
Response: The department agrees that, as proposed, the rules may be interpreted
so as to be applicable to restaurants; that was not the intent of the legislation.
Wording has been changed to clarify that the provision does not apply to restaurant
menus or signs.
The department is making the following changes to clarify the intent and
improve the accuracy of the sections.
Change: Concerning §221.12, typographical errors were made omitting
hyphens between certain words and their definitions. Hyphens have been added
in the definitions in §221.12(b)(5), (7), and (26).
Change: The staff recommendations include deleting the word "approved"
preceding procedure describing chemical sterilization in §221.15(d)(1)(C);
changing hunter to shooter in §221.15(d)(2)(B); deleting the phrase "begin
at the hind legs and" in §221.15(d)(4)(B); and deleting the sentence
"The inspector-in-charge shall make a final inspection prior to final rinse"
in §221.15(e)(6)(B). The department no longer approves procedures, but
rather verifies effectiveness of procedures as implemented by the establishments;
shooter more accurately describes the person referred to; the department does
not want to prescribe how to skin a carcass as long as the procedure is sanitary;
the division responsible for inspection should be allowed to develop policy
regarding the specifics of performing inspection procedures.
The amendments and new section are adopted under the Health and
Safety Code, §433.008, which provides the commissioner of health with
the authority to adopt necessary regulations pursuant to the enforcement of
Chapter 433; and §12.001, which provides the Texas Board of Health (board)
with the authority to adopt rules for the performance of every duty imposed
by law on the board, the department, and the commissioner of health; and Government
Code, §2001.039 is implemented by this adoption.
§221.11.Federal Regulations on Meat and Poultry Inspection.
(a)
The Texas Department of Health (TDH) adopts by reference
the following federal requirements in the Code of Federal Regulations (CFR),
as amended:
(1)
9 CFR, Part 301, "Definitions";
(2)
9 CFR, Part 303, except 303.1(a) and (b), "Exemptions";
(3)
9 CFR, Part 304, "Application for inspection; grant
or refusal of inspection";
(4)
9 CFR, Part 305, "Official numbers; inauguration of
inspection; withdrawal of inspection; reports of violation";
(5)
9 CFR, Part 306, "Assignment and authorities of program
employees";
(6)
9 CFR, Part 307, "Facilities for inspection";
(7)
9 CFR, Part 308, "Sanitation";
(8)
9 CFR, Part 309, "Ante-mortem inspection";
(9)
9 CFR, Part 310, "Post-mortem inspection";
(10)
9 CFR, Part 311, "Disposal of diseased or otherwise
adulterated carcasses and parts";
(11)
9 CFR, Part 312, "Official marks, devices, and certificates";
(12)
9 CFR, Part 313, "Humane slaughter of livestock";
(13)
9 CFR, Part 314, "Handling and disposal of condemned
or other inedible products at official establishments";
(14)
9 CFR, Part 315, "Rendering or other disposal of
carcasses and parts passed for cooking";
(15)
9 CFR, Part 316, "Marking products and their containers";
(16)
9 CFR, Part 317, "Labeling marking devices, and containers";
(17)
9 CFR, Part 318, "Entry into official establishments;
reinspection and preparation of products";
(18)
9 CFR, Part 319, "Definitions and standards of identity
or composition", TDH adds the following requirements, which shall apply except
in the case of restaurant menus and signs.
(A)
The label of products prepared from bison meat must contain
the words "bison meat," "North American bison meat" or "Native American bison
meat".
(B)
The label of products prepared from buffalo meat must contain
the words "water buffalo meat," or "Asian buffalo meat".
(19)
9 CFR, Part 320, "Records, registration, and
reports";
(20)
9 CFR, Part 321, "Cooperation with States and territories";
(21)
9 CFR, Part 322, "Exports";
(22)
9 CFR, Part 325, "Transportation";
(23)
9 CFR, Part 327, "Imported products";
(24)
9 CFR, Part 329, "Detention; seizure and condemnation;
criminal offenses";
(25)
9 CFR, Part 331, "Special provisions for designated
States and Territories; and for designation of establishments which endanger
public health and for such designated establishments";
(26)
9 CFR, Part 335, "Rules of practice governing proceedings
under the Federal Meat Inspection Act";
(27)
9 CFR, Part 350, "Special services relation to meat
and other products";
(28)
9 CFR, Part 352, "Exotic animals; voluntary inspection";
(29)
9 CFR, Part 354, "Voluntary inspection of rabbits
and edible products thereof";
(30)
9 CFR, Part 355, "Certified products for dogs, cats
and other carnivora; inspection, certification, and identification as to class,
quality, quantity, and condition";
(31)
9 CFR, Part 362, "Voluntary poultry inspection regulations";
(32)
9 CFR, Part 381, "Poultry products inspection regulation",
except §381.10(a)(3) through §381.10(c);
(33)
9 CFR, Part 416, "Sanitation"; and
(34)
9 CFR, Part 417, "Hazard Analysis and Critical Control
Point (HACCP) Systems."
(b)
Copies of these regulations are indexed and filed in the
Meat Safety Assurance Division, Texas Department of Health, 1100 West 49th
Street, Austin, Texas 78756 and are available for public inspection during
regular working hours.
§221.12.Meat and Poultry Inspection.
(a)
Introduction. The purpose of this section is to protect
the public health by establishing uniform rules to assure that meat and poultry
products are clean, wholesome and truthfully labeled.
(b)
Definitions. The following words and terms, when used in
these sections, shall have the following meanings, unless the context clearly
indicates otherwise.
(1)
Act--The Texas Meat and Poultry Inspection Act, Texas Civil
Statutes, Article 4476-7.
(2)
Adulterated--A carcass, part of a carcass, or a meat
food product where:
(A)
any part of it is the product of an animal that has died
in a manner other than by slaughter;
(B)
any part of it consists of a filthy, putrid, or decomposed
substance or is for another reason unsound, unhealthy, unwholesome, or otherwise
unfit for human food; or
(C)
it contains, because of administration of any substance
to a live animal or otherwise, an added poison or harmful substance that makes
the carcass, part of the carcass, or meat food unfit for human food.
(3)
Alternate source food animals -- Animals slaughtered
and processed for food that are amenable to inspection under the Texas Meat
and Poultry Inspection Act but are not amenable to inspection under the federal
meat and poultry inspection acts.
(4)
Bison--An animal known by the scientific name Bovidae
bison bison, commonly known as the North American prairie bison; or an animal
known by the scientific name Bovidae bison athabascae, commonly known as the
Canadian woods bison.
(5)
Bison meat -- The meat or flesh of a bison.
(6)
Buffalo -- An animal known by the scientific name
Bovidae bubalus bubalus, commonly known as the Asian Indian buffalo, water
buffalo, or caraboa; an animal known by the scientific name Bovidae syncerus
caffer, commonly known as the African buffalo or the Cape buffalo; an animal
known by the scientific name Bovidae anoa depressicornis, commonly known as
the Celebes buffalo; or an animal known by the scientific name Bovidae anoa
mindorenis, commonly known as the Philippine buffalo or Mindoro buffalo.
(7)
Buffalo meat -- The meat or flesh of a buffalo.
(8)
Change in ownership--
(A)
A change in the business organization operating the business
which changes the legal entity responsible for operation of the business;
or
(B)
any change in control of the business; or
(C)
any change in ownership of the business which requires
a reapplication to the Texas Department of Health for a grant of inspection
and/or custom exemption to operate.
(9)
Commissioner--Commissioner of Health. The term
secretary when used in 9 CFR, for the purposes of this subchapter, shall mean
commissioner.
(10)
Custom operations--The slaughtering of livestock
or the processing of an uninspected carcass or parts thereof for the owner
of that livestock animal, carcass, or parts or the selling of livestock, inspected
carcasses, or parts to be slaughtered and/or processed by the purchaser on
premises owned or operated by the seller for the exclusive use of the purchaser.
(11)
Custom processor--A person who prepares meat food
products from uninspected livestock carcasses or parts thereof for the owner
of those carcasses or parts.
(12)
Custom slaughterer--A person who slaughters livestock
for the owner of the livestock animal for the exclusive use of the owner of
the livestock or sells livestock to be slaughtered by the purchaser on premises
owned or operated by the seller, for the exclusive use of the purchaser of
the livestock.
(13)
Department--Texas Department of Health.
(14)
Director-- Meat Safety Assurance Division Director.
The term Administrator, when used in 9 CFR, Parts 301-417, for the purpose
of this section, shall mean director.
(15)
Exotic animal--A member of a species of game not
indigenous to this state, including an axis deer, nilgai antelope, or other
cloven hoofed ruminant animal.
(16)
Federal regulations--The regulations adopted by reference
by the department in §221.11 of this title (relating to Federal Regulations
on Meat and Poultry Inspection).
(17)
Feral swine--Nondomestic descendants of domestic
swine that have either escaped or were released and subsequently developed
survival skills necessary to thrive in the wild. Some are out-crossed with
"Russian boar."
(18)
Game animals--Wild animals that are hunted for food
or recreational purposes and for which the hunter must obtain a hunting license
from the Texas Parks and Wildlife Department prior to hunting such animals.
(19)
Grant of custom exemption--An authorization from
the department to engage in a business of custom slaughtering and/or processing
livestock for the owner of the livestock for the owner's personal use.
(20)
Grant of inspection--An authorization from the department
to engage in a business subject to inspection under the Act.
(21)
Grant of poultry/rabbit exemption--An authorization
from the department to engage in a very low volume business of slaughtering
and processing poultry or rabbits of his/her own raising on his/her own property
and personally distributing the carcasses and/or parts, provided that the
following conditions are met:
(A)
the person slaughters 1000 but not more than 10,000 birds
or rabbits in a calendar year;
(B)
the person does not buy and sell other poultry products
(except live chicks);
(C)
only sound healthy poultry or rabbit are slaughtered and
all processes and handling are conducted under sanitary standards and procedures
resulting in poultry and rabbit products that are not adulterated;
(D)
the product bears the processor's name and address and
the statement "Exempted P.L. 90-492"; and
(E)
the poultry is not a ratite.
(22)
Heat-treated--Meat or poultry products that
are ready-to-eat or have the appearance of being ready-to-eat because they
received heat processing.
(23)
Livestock--Cattle, sheep, swine, goats, horses, mules,
other equines, poultry, domestic rabbits, exotic animals, or domesticated
game birds.
(24)
Person--Any individual, partnership, association,
corporation, or unincorporated business organization.
(25)
Poultry--A live or dead domesticated bird.
(26)
Ratite -- Poultry such as ostrich, emus, or rhea.
(c)
Grant of inspection, custom exemption, and/or poultry/rabbit
exemption.
(1)
Basic requirements.
(A)
A person shall not engage in a business subject to the
Act unless that person has met the standards established by the Act, the federal
regulations as adopted by the department, and these sections, and has obtained
the appropriate grant of inspection, custom exemption, and/or poultry/rabbit
exemption issued by the department.
(B)
A person shall not engage in custom operations unless that
person has met the standards established by the Act, the federal regulations,
and these sections, and has obtained a grant of custom exemption issued by
the department.
(C)
A person shall not engage in exempted poultry or rabbit
slaughter and processing operations unless that person has met the standards
established by the Act, the federal regulations, and these sections, and has
obtained a grant of poultry/rabbit exemption issued by the department.
(2)
Application. To apply for a grant of inspection,
custom exemption, and/or poultry/rabbit exemption, a person shall complete
department application forms which can be obtained from the Meat Safety Assurance
Division, Texas Department of Health, 1100 West 49th Street, Austin, Texas
78756.
(3)
Duration. The applicant who has complied with the
standards in the Act, the federal regulations, and these sections will receive
a grant of inspection and/or custom exemption for an indefinite period subject
to the denial, suspension, and revocation provisions in paragraph (6) of this
subsection.
(4)
Nontransferability. A grant of inspection and/or custom
exemption is not transferable to another person.
(5)
Change of ownership. Any person operating a business
under a grant of inspection and/or custom exemption from the department shall
notify the department of any change in ownership of that business and, in
such event, shall relinquish the current grant to the department. The new
owner shall make application for a new grant on forms provided by the department.
This notification and application shall be made prior to the ownership change.
(6)
Denial, suspension and revocation.
(A)
The department may deny a grant of inspection and/or custom
exemption to any applicant who does not comply with the standards of the Act,
the federal regulations, and these sections.
(B)
The department may suspend or revoke a grant of inspection
and/or custom exemption of any person who violates the standards of the Act,
the federal regulations, and these sections.
(C)
A person whose grant has been denied, suspended, or revoked
is entitled to an opportunity for a formal hearing in accordance with §§1.21-1.34
of this title (relating to Formal Hearing Procedures).
(d)
Special fees for inspection services.
(1)
Scope and purpose. Fees shall be charged by the department
for inspection services provided on a holiday or on an overtime basis, and/or
for products which do not require inspection by state or federal law.
(2)
Overtime and holiday rate. The overtime and holiday
rate for inspection services provided pursuant to Health and Safety Code,
Chapter 433, §433.009, shall be $23 per hour, per program employee.
(3)
Rate for inspections not required by state or federal
meat and poultry inspection laws. The rate for inspections not required by
state or federal meat and poultry inspection laws provided pursuant to Health
and Safety Code, Chapter 433, §433.009, shall be $23 per hour, per program
employee.
§221.15.Inspection of Alternate Source Food Animals.
(a)
Requirements. Specific requirements of this section shall
be in addition to those required by the rules adopted for inspection of livestock,
under the Texas Meat and Poultry Inspection Act, and federal regulations as
listed in §221.11 of this title (relating to Federal Regulations on Meat
and Poultry Inspection).
(b)
Fees. Fees shall be assessed in one-half hour increments
for inspection services, provided by a department Meat Safety Assurance Division
(MSA) inspector to a facility holding a grant of inspection, as specified
in §221.12(d) of this title (relating to Meat and Poultry Inspection).
Failure of a grant holder to promptly pay invoices will result in cessation
of overtime inspection services. Inspection time includes, but is not limited
to:
(1)
the MSA inspector?s time in the field during a hunt;
(2)
the MSA inspector?s time spent completing inspection
records;
(3)
the MSA inspector?s time spent waiting for any purpose
to facilitate the processor;
(4)
the MSA inspector?s time for travel between hunt sites;
and
(5)
the MSA inspector?s time for travel from the inspector?s
official duty location to the field site and return.
(c)
Sanitary dressing procedures. The following are general
guidelines of sanitary dressing applicable to all species of livestock slaughtered.
(1)
The person performing slaughter operations must not permit
any contamination of edible portions of the carcass with materials such as
feces, urine, hair, ingesta, milk, bile, pathological tissues and exudates,
and other filth. All controls of slaughter and dressing procedures must be
aimed at accomplishing this purpose.
(2)
Slaughter operations must be conducted in a manner
that precludes contamination, i.e., adequate separation of carcasses, parts,
and viscera during dressing; routine cleaning and disinfection of certain
equipment and hand tools; design and arrangement of equipment to prevent the
contact of successive carcasses and parts; and appropriately located, functional
lavatories and disinfection units.
(3)
In the event that contamination does occur, it must
be handled promptly and in a manner that ensures adequate protection to the
remaining product. Contamination with feces, milk, pus, or pathological tissue
or exudate must be promptly removed by trimming. Removal must be complete.
Enough tissue must be removed so only clean meat remains. Scraping with the
edge or back of a knife, wiping with a cloth or towel, or the use of a water
spray are unacceptable procedures for removal of this type of contamination.
(d)
Exotic animal.
(1)
Sanitation. All slaughter operations, including field slaughter,
are to be conducted in a way that precludes contamination. The following conditions,
as a minimum, shall be met.
(A)
The slaughter facility or mobile slaughter unit shall be
constructed of smooth and impervious material capable of being thoroughly
cleaned and sanitized prior to commencing operations and must be so maintained.
(B)
Only potable water shall be used in conjunction with exotic
animal slaughter procedures. Water from private water wells shall be tested
for potability by an approved laboratory within six months prior to use. Water
from portable water tanks shall be tested by an approved laboratory every
six months to determine that potable water remains potable after being in
the portable tanks. Results of such testing shall be made available to the
TDH inspector.
(C)
Hot water at a minimum of 180 degrees Fahrenheit is required
on the skinning/evisceration floor for equipment and unit sanitization during
pre-operational and operational sanitation procedures. For emergency situations
involving loss of unit power, a procedure should be available for utilizing
chemical sanitization in lieu of hot water for sanitization during the remaining
period of the hunt.
(D)
Mobile as well as fixed slaughter units shall provide adequate
measures to control flies, other insects, and dust.
(E)
A sufficient number of inedible barrels must be available
during each harvest. Barrels shall be marked "INEDIBLE" in letters at least
two inches high. An adequate amount of denaturant will be used on all products
placed in the "INEDIBLE" barrels.
(2)
Ante-mortem procedures.
(A)
The producer must certify by completing and signing form
MSA-71, Microchip Certification and Drug Advisory For Alternate Food Animal
Species, whether the animal(s) have been identified with a microchip device.
(B)
For mobile slaughter, the assigned inspector will accompany
the vehicle carrying the shooter for the purpose of performing ante-mortem
inspection to assure that the animals being harvested appear healthy. Once
an animal has been shot, the animal will be bled as soon as possible in the
field with a properly sanitized knife.
(C)
For field slaughter, the inspector shall designate the
number of animals that may be slaughtered before it is necessary to return
to the mobile slaughter unit for skinning and eviscerating. The time lapse
will depend on several factors such as environmental temperature and the anatomical
site of bullet entry. High environmental temperature may shorten the time
lapse prior to dressing, as dressing must begin before the abdomen of the
carcass becomes distended due to intestinal gas formation. The TDH inspector
has the final decision in determining the actual time allowed between bleeding
and skinning; however, a two and one half hour time lapse shall not be exceeded.
(3)
Post-mortem procedures.
(A)
The vehicle used for transporting the slaughtered exotic
animals shall be clean prior to use and shall be cleaned as needed, during
the operation.
(B)
Dressing procedures are to begin at the slaughter unit
as soon as practical after slaughter.
(C)
Heads from animals slaughtered by gunshot to the head shall
not be used for food purposes. Such heads shall be denatured and placed into
inedible containers.
(D)
In the event that an animal is shot in an area other than
the head, the resulting wound area and/or bruised areas must be trimmed of
all contamination.
(E)
The dressing of any animal whether it be the removal of
a foot, head, or any part is strictly forbidden in any area other than inside
the slaughter unit, regardless of the size of the animal. However, the removal
of the antlers only is permitted prior to entering the slaughter facility.
(4)
Dressing procedures.
(A)
It is imperative that persons butchering an animal keep
their hands as clean as possible; adequate facilities for washing hands must
be readily accessible.
(B)
Skinning operations must be conducted in a sanitary manner.
(C)
As the pelt is removed, care must be taken to prevent contamination
of the carcass by dirty hands, knife or pelt.
(D)
If a pelt puller is used in such a manner that the carcass
is raised to a horizontal position, the carcasses of the female animals must
be checked closely for urine leakage.
(E)
Scalping is done after the pelt is loosened from the carcass.
Heads that the establishment elects not to scalp must remain with the carcass
until inspection is completed. Nasal and oral cavities should be flushed before
heads are placed on inspection tables.
(F)
Overall washing of carcasses should be accomplished before
any openings are made for inspection or evisceration. The washer should take
care to prevent filling the rectum with water during washing operations.
(G)
The knife or other instrument used to open the breast must
be disinfected after each use.
(H)
The bung is not to be dropped until washing is completed.
After opening the pelvic area, the neck of the bladder and the dropped bung
should be grasped firmly and held until they clear the body cavity.
(I)
Evisceration must be accomplished in a manner that precludes
contamination of the carcass with contents from the bladder or intestine;
viscera is to be placed in an inspection pan.
(J)
If intestines are to be saved, contamination should be
prevented by stripping and/or tying between the large and small intestine
before removing from the table and sending to the next station.
(5)
Processing. Processing of carcasses shall be
conducted in a manner and location that complies with requirements for processing
all livestock carcasses, including the provisions adopted under §221.11
of this title.
(e)
Ratites.
(1)
Purpose. Meat from ratites (ostrich, emu, and rhea) is
becoming a popular alternate meat food source. It is essential in the public
interest that the health and welfare of consumers be protected by assuring
that meat and meat food products derived from ratites are wholesome, unadulterated,
properly marked, labeled, and packaged. It is also essential to ensure that
the preparation of ratite bird meat and meat food products does not result
in adulteration of other meat and meat food products that may be produced
at the same establishment. Specific requirements of this subsection shall
be in addition to those already required by the Texas Meat and Poultry Inspection
Act and other parts of this subchapter.
(2)
Facilities.
(A)
Ante-mortem facilities shall be furnished as required to
provide for adequate inspection of the birds, at rest and in motion. An adequate
suspect pen shall be furnished as required.
(B)
A separate pre-evisceration area equipped with an exhaust
fan will be available for operations described in subparagraph (4) of this
subsection (related to Slaughter procedures -- pre-evisceration).
(C)
Slaughter facilities shall be provided which allow humane
slaughter and production of a wholesome product. It shall meet the standards
as set forth by the Act and by the regulations.
(D)
Rails shall be of sufficient height to allow dressing to
be accomplished without causing contamination of the carcass.
(3)
Ante-mortem procedures.
(A)
Microchip certification. The producer must certify by completing
and signing form MSA-71, Drug Certification For Exotic Game and Alternative
Species Animals, whether the bird(s) had been identified by use of a microchip
device and state the location of the chip implant. The producer must also
certify whether the previous owner used a microchip implant for identification
and state the location of the implant.
(B)
Ante-mortem inspection. The bird shall be observed at rest
and in motion to ascertain that no abnormal conditions exist. Some examples
of abnormal conditions are:
(i)
loose stools characterized by excessive fecal stains around
the vent and/or a pasty vent;
(ii)
bloody diarrhea;
(iii)
regurgitation of food;
(iv)
disinclination to rise from sternal recumbency; and
(v)
weight loss, particularly notable over back and thighs.
(4)
Slaughter procedures - pre-evisceration.
(A)
Stunning and bleeding. The bird shall be rendered unconscious
by an electrical stunner, a captive bolt device, or other humane method; hobbled/shackled
prior to or after stunning; and hoisted from a designated dry landing area,
by one or both legs. A cut shall be made through the thoracic inlet to sever
the heart and/or major arteries and veins exiting the heart to ensure complete
bleeding. Because of the peculiar external fat layer of emus, immediate removal
of the head may be an acceptable alternative to severing the heart and/or
major arteries and veins exiting the heart. The removed head shall be presented
for inspection.
(B)
Air injection. To facilitate feather and skin removal after
the bird has bled thoroughly, an approved filtered air injection system may
be used to inject air via needle beneath the skin.
(C)
De-feathering. Feathers are removed and collected in an
acceptable container. Wing tips and tail set may be removed to facilitate
complete feather removal.
(5)
Slaughter procedures - skinning and evisceration.
De-feathered carcasses are transferred to the evisceration area. If the operator
also works in the pre-evisceration area, the operator's hands, arms and apron
must be washed to remove dust and dander prior to beginning the skinning and
evisceration operations.
(A)
Head removal. If the head was not removed immediately after
stunning, the head should be removed by cutting the skin of neck to expose
the esophagus and trachea. The esophagus is loosened from the neck, cut at
the head, stripped and tied. If the head was removed immediately after slaughter,
the esophagus should be exposed, stripped from the neck and tied. When the
breast plate is removed to facilitate evisceration, tying the esophagus may
not be required. The head and trachea shall be removed from the neck and presented
for inspection.
(B)
Feet (toes) removal. The feet/toes shall be removed prior
to proceeding with the skinning operations. Using a gambrel for hanging the
carcass by both legs will reduce the possibility of the ligaments tearing
and the carcass falling to the ground. A sanitized chain may be attached proximal
to the hock joint and attached to a hook for hanging the carcass.
(C)
Venting/bunging. The vent shall be excised, taking care
to prevent contamination from cloacal material. After the attachments to the
vent are loosened, the vent shall be drawn from the carcass and encased in
a plastic bag and tied.
(D)
Skinning. Skinning shall be done in a manner that does
not result in carcass contamination. "Fisting" or "knuckling" whereby the
skin is removed leaving the fat attached to the carcass to be removed in a
second step, does not provide a sanitary dressing procedure.
(E)
Neck removal. If the length of the neck causes its contamination
by touching the floor it shall be removed. The neck is to be identified appropriately
with the carcass.
(F)
Evisceration. Evisceration and pluck removal shall be accomplished
in such a manner as not to cause contamination of any part of the carcass.
(6)
Post-mortem inspection. Each carcass and all
parts thereof (except feathers and toes), and accompanying viscera, shall
be presented for inspection. Any carcass or viscera exhibiting physiological
or pathological (disease) characteristics shall be tagged "Texas Retained"
and held for inspection by a MSA veterinarian.
(A)
Microchip implants. Birds that have been identified with
microchip implants must have all implanted chips removed in toto. If a chip
cannot be located, the entire part where the chip was implanted will be condemned
and placed in an acceptable container marked "condemned". This condemned part
may not be allowed to enter normal rendering operations unless assurance is
made that the part will not be used in processing animal foods.
(B)
Final trim and rinse. The carcass shall first be trimmed
of all visible contamination and then thoroughly rinsed with potable water.
Trimmed parts including external fat containing pin feathers or feather quills
shall be placed in acceptable containers marked "inedible". The permit for
transport to the rendering facility may be issued by the region. The passed
carcass shall be stamped with the approved Texas Inspected and Passed brand
bearing the appropriate "V" and number.
(7)
Pathological conditions.
(A)
The following abnormalities may be suggestive of pathological
conditions:
(i)
low body fat - may indicate septicemia;
(ii)
thickening or granulomatous lungs - may indicate air sacculitis;
(iii)
thickening of intestine, enlargement of spleen, miliary
pattern of liver - may suggest tuberculosis; or
(iv)
splenomegaly - any swelling of the spleen may suggest
a pathological condition.
(B)
The following may also suggest pathological conditions:
(i)
hemorrhagic changes in the intestinal tract;
(ii)
petechial to ecchymotic hemorrhages on serosal aspect
of the intestine;
(iii)
intestinal lumen devoid of digesta, but containing serosanguinous
fluid;
(iv)
subcapsular hepatic hemorrhage;
(v)
ecchymotic hemorrhage of epicardium and/or endocardium;
(vi)
hemoperitoneum;
(vii)
weight loss, particularly notable over back and thighs;
(viii)
depressed attitude; or
(ix)
swelling of one or more joints.
(8)
Temperature and chilling requirements. Ratites
slaughtered and prepared in official establishments are to be chilled in accordance
with 9 CFR, Chapter III, Subchapter C, §381.66, MPI Regulations. Specifically,
the internal temperature of the carcasses shall be reduced to 40 degrees Fahrenheit
or less within 16 hours by air chilling.
(f)
Rabbits. See 9 CFR, Part 354, as adopted by §221.11
of this title.
(g)
Migratory water fowl, game birds, squab. See 9 CFR, Part
362, as adopted by §221.11 of this title.
(h)
Certified products for dogs, cats, and other carnivora.
See 9 CFR, Part 355, as adopted by §221.11 of this title.
This agency hereby certifies that the adoption has been reviewed
by legal counsel and found to be a valid exercise of the agency's legal authority.
Filed with the Office of
the Secretary of State on June 1, 2000.
TRD-200003884
Susan K. Steeg
General Counsel
Texas Department of Health
Effective date: June 21, 2000
Proposal publication date: January 28, 2000
For further information, please call: (512) 458-7236