To decrease the amount of Poultry food products containing May be used only in combination with phoscooked out juices.

phate in a ratio not to exceed one part sodium hydroxide to four parts phosphate. 0.3 percent of calcium propionate or sodium propionate alone, or in combination, based on weight of the flour used.

1Special labeling requirements are prescribed in § 381.120 for raw poultry products chilled in a medium with more than 70 lbs. of salt to 10,000 gals. of water.
2 These are proprietary products, and a list thereof can be obtained from the Laboratory Services Division, Food Safety and Inspection Service, U.S. Department of Agriculture, Washington,
D.C. 20250.
(Approved by the Office of Management and Budget under OMB #0583-008)

(Sec. 21, 34 Stat. 1264, 21 U.S.C. 621; sec. 14, 71 Stat. 447, as amended, 21 U.S.C. 463; 42 FR 35625, 35626, 35631; secs. 8, 14, 21 U.S.C. 457, sec. 7(c), 34 Stat.
1262, as amended, 21 U.S.C. 607; 71 Stat. 444, as amended, sec. 14, Poultry Products Inspection Act, as amended by the Wholesome Poultry Products Act (21
U.S.C. 451 et seq.); Talmadge-Aiken Act of September 28, 1962 (7 U.S.C. 450); and subsection 21(b), Water Pollution Control Act, as amended by Pub. L. 91-224
and by other laws (33 U.S.C. 1171(b), 1254))

[37 FR 9706, May 16, 1972, as amended at 39 FR 4466, Feb. 4, 1974; 39 FR 4569, Feb. 5, 1974; 39 FR 6695, Feb. 22, 1974; 39 FR 30827, Aug. 26, 1974; 39 FR 42900, Dec. 9, 1974; 44 FR 45607, Aug. 3, 1979; 45 FR 10318, Feb. 15, 1980; 45 FR 58820, Sept. 5, 1980; 46 FR 48904, Oct. 5, 1981; 46 FR 55922, Nov. 13, 1981; 47 FR 7615, Feb. 22, 1982; 47 FR 10785, Mar. 12, 1982; 48 FR 6091, Feb. 10, 1983; 48 FR 32752, July 19, 1983]

§ 381.148 Processing and handling requirements for frozen poultry products.

Procedures with respect to processing of frozen ready-to-heat-and-eat poultry products or stuffed ready-toroast poultry shall be in accordance with sound operating practices and carried out in a manner which will assure freedom from adulteration of the products. Products to be frozen shall be moved into the freezer promptly under such supervision by an inspector as is necessary to assure preservation of the products by prompt and efficient freezing. Adequate freezing facilities shall be provided within the official establishment where products to be frozen are prepared, except that, upon written request, and under such conditions as may be prescribed by the Administrator in specific cases, such products may be moved from the official establishment prior to freezing: Provided, That the official establishment and freezer are so located and the necessary arrangements are made so that the Inspection Service will have access to the freezing room and adequate opportunity to determine that the products are being properly handled and frozen.

§ 381.149 Processing and handling requirements for canned poultry products.

Canned poultry products which are heat treated after closing or sealing shall be processed and handled in accordance with the following requirements:

(a) Immediate containers (whether of metal, glass, or other material) shall be cleaned thoroughly by washing in an inverted position with a water spray or by other means acceptable to the Administrator. The nozzle on the spray attachment shall be of such design and the water delivered with such pressure as will effectively rinse all of the inner surface of each container, immediately prior to filling with poultry products; and precautions shall be taken to avoid any subsequent soilage of the inner surfaces of such containers.

(b) Only perfect closure is acceptable for hermetically sealed contain

ers; and heat processing of the products in such containers shall follow immediately after closing.

(1) Except as provided in paragraph (e) of this section, such products shall be so processed at such temperature and for such period of time as will insure preservation of the products under usual conditions of storage and transportation.

(2) Immediately after closing, and again after the containers have cooled sufficiently for handling after heat processing, careful examination shall be made by competent plant employees to ascertain whether the containers are perfectly sealed. The poultry products in such containers as are defectively closed or sealed shall promptly be filled into other containers, hermetically sealed, and heat processed unless the containers are promptly placed in a cooler at a temperature not exceeding 36° F. under conditions that will promptly and effectively chill them. Such chilled containers of products shall be opened and the contents removed and reprocessed immediately after removal from the cooler: Provided, That if such containers remained in the cooler for a period of 24 hours or longer, the contents shall be inspected by an inspector prior to the reprocessing thereof. Failure to comply with the provisions of this paragraph shall subject the poultry products to condemnation.

(c) After heat processing, and after the containers have cooled sufficiently for handling, the containers shall be examined by competent plant employees and shall not be passed unless showing the external characteristics of sound containers.

(d) After heat processing, any containers of poultry products showing characteristics of short vacuum or overstuffed containers shall, when an inspector deems it necessary in order to determine whether spoilage of the product has taken place, be incubated under the supervision of an inspector, after which the containers shall be opened and sound products passed for food and spoiled products condemned.

(e) Poultry products may, when authorized by the Administrator in specific cases, and under such conditions as he may prescribe and approve, be