§ 1.332. Treatment by heating.
(a) All parts of the pork muscle tissue shall be heated to a temperature not lower than 137°F and the method used shall be one known to insure such a result. Because of differences in methods of heating and in weights of products undergoing treatment it is impracticable to specify details of procedures for all cases.
(b) Procedures which insure the proper heating of all parts of the product shall be adopted. It is important that each piece of sausage, each ham and other product treated by heating in water be kept entirely submerged throughout the heating period, and that the largest pieces in a lot, the innermost links of bunched sausage or other massed articles, and pieces placed in the coolest part of a heating cabinet or compartment or vat be included in the temperature tests.
Cross References This section cited in 7 Pa. Code § 1.331 (relating to treatment of pork and products containing pork).
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