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RULE §221.14Custom Exempt Slaughter and Processing; Low-Volume Poultry or Rabbit Slaughter Operations

    (B) The records shall be available to department representatives on request.

  (3) Sanitary methods. Low-volume poultry or rabbit slaughter operations shall be maintained in sanitary condition.

  (4) Marking and labeling of products. Carcasses and parts therefrom that are prepared under the Poultry or Rabbit Exemption shall be packaged and the container shall be marked with each of the following in letters at least one-quarter inch in height, unless otherwise stated:

    (A) the slaughterer's name and address and the term "Exempted P.L. 90-492" and the statement "Not Produced Under Inspection;"

    (B) the common or usual name of the product, if any there be, and if there is none, a truthful descriptive designation of the product;

    (C) a special handling label such as, "Keep Refrigerated," "Keep Frozen," "Keep Refrigerated or Frozen," "Perishable - Keep Under Refrigeration," or any other similar statement that the establishment has received approval from the department to use; and

    (D) safe handling instructions shall be in lettering no smaller than one-sixteenth of an inch in size and shall be prominently placed with such conspicuousness (as compared with other words, statements, designs, or devices in the labeling) as to render it likely to be read and understood by the ordinary individual under customary conditions of purchase and use:

      (i) Safe handling information. The safe handling information shall be presented on the label under the heading "Safe Handling Instructions," which shall be set in type size larger than the print size of the rationale statement and safe handling statement. The safe handling information shall be set off by a border and shall be one color type printed on a single color contrasting background whenever practical.

      (ii) Rationale statement. The safe handling instructions shall include the following rationale statement, "This product was prepared from meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions." This statement shall be placed immediately after the heading for safe handling instructions in clause (i) of this subparagraph and before the safe handling statement in clause (iii) of this subparagraph.

      (iii) Safe handling statement. The safe handling instructions shall include the following safe handling statements:

        (I) "Keep refrigerated or frozen. Thaw in refrigerator or microwave." (Any portion of this statement that is in conflict with the product's specific handling instructions may be omitted, e.g., instructions to cook without thawing.) (A graphic illustration of a refrigerator shall be displayed next to the statement.);

        (II) "Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry." (A graphic illustration of soapy hands under a faucet shall be displayed next to the statement.);

        (III) "Cook thoroughly." (A graphic illustration of a skillet shall be displayed next to the statement.); and

        (IV) "Keep hot foods hot. Refrigerate leftovers immediately or discard." (A graphic illustration of a thermometer shall be displayed next to the statement.)

Source Note: The provisions of this §221.14 adopted to be effective April 17, 1997, 22 TexReg 3421; amended to be effective June 21, 2000, 25 TexReg 5901; amended to be effective March 14, 2002, 27 TexReg 1801; amended to be effective November 7, 2002, 27 TexReg 10391; amended to be effective January 1, 2005, 29 TexReg 11979; amended to be effective December 23, 2020, 45 TexReg 9215

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