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Following is the introduction, transcribed by NSF, that appeared in the final version of the USDA Listing Book:
Listings Effective as of July 1, 1998
This publication lists proprietary substances used in the preparation of product and nonfood compounds used in the plant environment which are authorized by the Facilities, Equipment, Labeling, and Compounds Review Division (FELCRD), Office of Policy, Program Development and Evaluation (OPPDE), Food Safety and Inspection Service (FSIS), for use in slaughtering and processing plants operation under the U.S. Department of Agriculture poultry, meat, rabbit, shell egg grading, and egg products inspection programs. Authorized substances and compounds are separated into two-part listing. Part I includes substances used in the preparation of meat, poultry, and rabbit products. Part II lists nonfood compounds used in the plant environment.
The U.S. Department of Commerce, National Marine Fisheries Service, recognized this publication as an official list of nonfood compounds which are accepted for use in plants operating under the U.S. Department of Commerce, Fishery Products Inspection Program.
Substances and Compounds Which Require Evaluation
Packaging Materials and Other Resinous or Polymeric Materials Which May be Evaluated
Procedures For Obtaining Acceptance
Generic Substances Which Do Not Require Evaluation
Compounds Which Do Not Require Evaluation
Compounds Which Are Not Applicable For Evaluation
Part I – Proprietary Substances Used In The Preparation of Product
Category Code Letters And Their Meanings
List of Authorized Proprietary Substances
Part II - Nonfood Compounds Used In The Plant Environment.
Category Code Letter And Their Meanings
This list is effective as of July 1, 1998. Proprietary substances and compounds authorized by letters from the FELCRD after issue of this publication are also acceptable.
Substances and Compounds Which Require Evaluation
Listed Substances and Compounds
Proprietary substances classified in the categories described in Part I and nonfood compounds classified in the categories described in Part II of this publication require evaluation by FELCRD prior to use in plant operations under the USDA poultry, meat, rabbit, shell egg grading, and egg products inspection programs. Letters indicating acceptability of the substance and compounds are issued to suppliers by FELCRD. Copies of the letters must be supplied to Federal inspectors as proof of authorization until the substances and compounds appear in the subsequent revision of this publication. Unless otherwise stated on pages I-iv and II-viii of this publication, once a substance or compound appears in the publication, the letters are no longer valid as proof of authorization.
Packaging Materials and Other Resinous or Polymeric Materials Which May Be Evaluated
There is no requirement for prior approval by FELCRD for packaging materials or other resinous or polymeric materials such as aprons and gloves used in processing of handling meat and poultry. However, the Meat and Poultry Inspection Program may disallow the use of such materials if there is reason to doubt their chemical acceptability. FELCRD is responsible for evaluating the chemical acceptability of packaging materials and other resinous or polymeric materials used in processing meat and poultry that are questioned by the Program.
Procedures for Obtaining Acceptance
Send requests for such evaluation to:
Compounds Review Branch
FELCRD, OPPDE, FSIS
US Department of Agriculture
Building 306, BARC-East
Beltsville, MD 20705
Telephone: (301) 504-8566
Proprietary substance to be evaluated may be submitted by letter from the manufacturers of such substances. The letter must include:
When the manufacturer and distributor are not the same, the distributor must submit the following in addition to any information requested from the manufacturer:
Substance is intended as a hog scald agent, poultry scald agent, or tripe processing agent, the label must include a qualitative statement of ingredients.
Send Requests for such evaluation to:
Compounds Review Branch
FELCRD, OPPDE, FSIS
US Department of Agriculture
Building 306, BARC-East
Beltsville, MD 20705
Telephone: (301) 504-8566
All nonfood compounds to be evaluated by the Compounds Review Branch must be submitted using the appropriate application form. A description of the forms and their use is provided in Section 4.1 of the "Guidelines For Obtaining Authorization of Compounds To Be Used in Meat and Poultry Plants." Obtained copies of the "Guidelines" and blank forms from the Compounds Review Branch.
The evaluation of such preparations is not the responsibility of FELCRD, nor can it be performed by that Division.
Generic Substances Which Do Not Require Evaluation
The generic substance referred to in this section will not be listed in this publication. They may be used under the conditions described in the following paragraphs without being evaluated or authorized by FELCRD. All substances should be enclosed in sanitary containers bearing name and address of manufacturers or other qualifying phrase such as "manufactured for," "packed for," or "distributed by," if the substance is marketed by a firm other than the manufacturer. All substances listed in CFR Title 9, Sections 318.7© (4) and 381.147 and other non-meat or non-poultry items used in the preparation of products must be food grade types. They should be identified as "Food Grade" or "FCC" (Food Chemical Codex) on their containers, or be accompanied by a supplier's letter of guaranty. The guaranty is referenced in Part 18.20 of the Meat and Poultry Inspection Manual. All substances must be used in a manner which, in the opinion of the Inspector in Charge, will not result in the adulteration of food products.
Denaturants formulated and labeled according to the following subparagraphs require no authorization by FELCRD prior to their designated use.
Preparations consisting only of the substances listed below may be used for denaturing carcasses, parts thereof, meat and meat food products (other than rendered animal fat) condemned for pathology and intended for disposal only as tankage. The denaturant must be deposited in all portions of the carcass or product to the extent necessary to prevent its use for food purposes of the carcass or product to the extent necessary to prevent its use for food purposes. The container label must identify all ingredients present.
Crude carbolic acid A formula consisting of:
Cresylic disinfectant 1 part FD&C Green No. 3,
40 parts oil of citronella,
40 parts liquid detergent,
and 40 parts water.
Preparations consisting only of the substances listed below may be used for denaturing carcasses, parts thereof, meat and meat food products intended for disposal for purposes other than human food. Preparations marketed as aqueous solutions may also contain chemical preservations and/or emulsifying agents regulated under the Food Additive Regulations (CFR Title 21, Parts 172, 182 & 184). The denaturant must be deposited in all portions of the carcass or product to the extent necessary to prevent its use as human food. The container label must identify all ingredients present.
Charcoal (finely powdered) FD&C Blue No. 2
FD&C Blue No. 1 FD&C Green No. 3
Preparations consisting only of substances listed below may be used for denaturing poultry and poultry products condemned for pathology and intended for disposal only as tankage. The denaturant must be deposited in all portions of the carcass or product to the extent necessary to prevent its use for food purposes. The container label must identify all ingredients present.
Crude carbolic acid phenolic disinfectants conforming
Fuel Oil to commercial standards CS 70-41
Kerosene or CS 71-74
Used crankcase oil
Preparations consisting only of substances listed below may be used for denaturing poultry and poultry products intended for disposal for purposes other then human food. Preparations marketed as aqueous solutions may also contain chemical preservatives and/or emulsifying agents regulated under the Food Additive Regulations (CFR Title 21, Parts 172, 182 & 184). The denaturant must be deposited in all portions of the carcass or product to the extent necessary to prevent its use as human food. The container label must identify all ingredients present.
FD&C Blue No. 1 FD&C Red No. 3
FD&C Blue No. 2 FD&C Red No. 40
FD&C Green No. 3 Ultramarine Blue
Denaturants including ingredients other than those listed in the preceding paragraphs, or those identified only by proprietary name, must be submitted to the Compounds Review Branch for evaluation according to the procedures for obtaining authorization provided in this publication.
Refining agents formulated and labeled according to the following subparagraphs require no authorization by FELCRD prior to their designated use. Preparations consisting only of acetic acid or sodium bicarbonate (bicarbonate of soda) may be use to separate fatty acids and glycerol in rendered fats in amounts sufficient for purpose. The substances must be eliminated during the process of manufacturing. The container label must identify all ingredients present.
Preparations consisting only of the substances listed below may be used in refining animal fats in amounts sufficient for purpose. The substances must be eliminated during the process of manufacturing. The Container label must identify all ingredients present.
Carbon (purified charcoal) Caustic soda (sodium hydroxide)
Diatomaceous earth Fuller's earth
Sodium carbonate Tannic acid
Preparations consisting only of tricalcium phosphate and/or trisodium phosphate may be used to aid in rendering animal fats in amounts sufficient for purpose without authorization by FELCRD. The container label must identify all ingredients present.
Preparations consisting only of dimethylpolysiloxane (methyl polysilicone) may be used to retard foaming in soups and rendered fats (10 ppm) and curing pickle (50 ppm) without authorization by FELCRD. The container label must identify all ingredients present.
Compounds Which Do Not Require Evaluation
The compounds referred to in this section will not be listed in this publication. They may be used under the conditions described in the following paragraphs without being evaluated or authorized by FELCRD. Compounds which are classified as economic poisons must be registered with the Registration Division, Office of Pesticide Programs, Environmental Protection Agency, Washington, DC 20460, and must be used according to label directions. All compounds governed by FDA regulations must be used in accordance with those regulations (21 CFR, Parts 170-189). All compounds must be used in a manner which, in the opinion of the Inspector in Charge, will not result in direct or indirect contamination of food products.
Compounds such as herbicides, bird control compounds, and other pesticides labeled for outdoor use only many be used around the premises of federally inspected plants without authorization by FELCRD, provided that they are registered by the Registration Division, Office of Pesticide Programs, Environmental Protection Agency, Washington, DC 20760; and they are used in accordance with label directions and in a manner which prevents the direct or indirect contamination of food products.
Compounds such as dusting aids, furniture waxes or polishes, wall or floor finishes or waxes, rug or upholstery shampoos or cleaners, rug antistatic treatments, window or glass cleaners, and other similar compounds specifically designated by the Compounds Review Branch require no authorization by FELCRD prior to use in such areas. They may not be used in any processing area of a federally inspected plant.
Compounds such as rinse additives to prevent spotting and streaking of dishes and utensils, utensil tarnish removers, some hand dishwashing soaps or detergents, and other similar compounds specifically designated by the Compounds Review Branch require no authorization by FELCRD prior to use in those areas. They many not be used in any processing area of a federally inspected plant.
Compounds such as fuel additives, firebox or flue treatments or cleaners, and other similar compounds specifically designated by the Compounds Review Branch require no authorization by FELCRD prior to their intended use.
Compounds used to treat inedible materials such as hides, hair, feathers, or other similar materials specified by the Compounds Review Branch require no evaluation or authorization by FELCRD prior to their intended use.
Compounds such as pesticides, disinfectants, or cleaners used in transporting or holding facilities for animals prior to slaughter, or on animals being transported or held prior to slaughter; chemicals for deodorizing or dissolving animal waste; or other similar compounds specifically designated by the Compounds Review Branch require no evaluation or authorization by FELCRD prior to their intended use.
Scouring pads, cloths, towel, and similar materials used for cleaning require no evaluation or authorization by FELCRD prior to use provided their performance is acceptable to USDA Inspector in Charge at the point of use. They must be used in a manner which, in the opinion of the Inspector in Charge, will not result in direct and indirect contamination of food products. Cleaners that might be used in association with such materials must be evaluated and authorized before use.
Devices such as sticky boards, fly paper, insect electrocutors, light traps, bait boxes, and bait fountains may be used on the premises of federally inspected plants without evaluation or authorization by FELCRD. The performance of such devices is subject to the enforcement jurisdiction of the Environmental Protection Agency.
Compounds used for construction and repair of federally inspected meat and poultry plants, including coatings and all materials such as alloys, plastics, belting, hoses, etc., proposed for use in association with processing facilities and equipment, require no prior approval by FELCRD.
Compounds Which Are Not Applicable For Evaluation
None of the compounds referred to in this part may be used in a processing area of the plant. However, they may be used under the conditions described in the following paragraphs without being evaluated or authorized by FELCRD. They may be stored within the plant provided that such storage is in a designated nonprocessing area acceptable to the Inspector in Charge. Any such compounds which are classified as economic poisons must be registered with the Registration Division, Office of Pesticide Programs, Environmental Protection Agency, Washington, DC 20460, and must be used according to label directions. Any compounds governed by Food and Drug Administration regulations must be used in accordance with those regulations. All compounds must be used in a manner which, in the opinion of the Inspector in Charge, will not result in the direct or indirect contamination of products.
Compounds such as grease solvents for traps or lines, sewage odor control compounds to maintain biological balance in sewage lagoons or holding ponds, or other similar compounds specifically designated by the Compounds Review Branch.
Compounds such as corrosion inhibitors, algaecides, compounds for cleaning or maintaining the tower, condenser, or cooling loop, or other similar compounds specifically designated by the Compounds Review Branch. Secondary cooling water loops are those where the water is used to cool gases or liquids that do not contact food product. An example of a secondary cooling loop is the cooling system used to condense hot ammonia gas in an ammonia chilling system.
Compounds such as exterior coatings; mortar cleaning or etching compounds; tar, asphalt, or mortar removers; driveway patching or finishing compounds; or other similar compounds specifically designated by the Compounds Review Branch.
Compounds such as car washes or shampoos, tire cleaners, truck body brighteners, or other similar compounds specifically designated by the Compounds Review Branch.
The sequence of listing companies, and preparations within companies, as printed by the computer is a follows:
Preparations or companies having a special character (e.g., #, %, ") as the first character, are printed before any preparation or company having an alphabetic character (e.g., a, b, c) as the first character. For instance, in Part I under the heading of Oakite Products, Incorporated, #78 is listed before Fisan Det.
Preparations or companies having a numeric character (e.g., 1, 2, 3) as the first character are printed after all preparations or companies having an alphabetic character as the first character. For instance, in Part II under the heading of Alpha Chemical Maintenance, Inc., 100 Plus is listed after the X-Cell MP for that company. As another example, the listing for the company names 1 st Ayd Corporation immediately follows the listing for Zurn, O. F. Company.
Because of the sorting sequence utilized by the computer, series of preparations which have numeric characters may not be printed in numeric order according to magnitude. The leftmost digit of such preparations will primarily determine the sequence in which they are printed. For instance, in Part II under the heading of Alex C. Fergusson, Inc., Afco 4321 is printed before Afco 52.
Please examine all listings carefully before concluding that a preparation or company is not listed.
Part I – Proprietary Substances Used in Preparation of Product
Category Code Letter And Their Meanings
The permissible use for each authorized substance is designated by the following code letters, and conditions for use re restricted by the category in which it is placed.
NOTE: In several categories, reference is made to the need for rinsing with potable water. FELCRD accepts water used in federally inspected plants as being potable when such certification is made by State health agency authorities.
Prior-authorization by the Facilities, Equipment, Labeling, and Compounds Review Division is no longer required for natural or artificial smoke flavoring (formerly category code 1B) may be permitted for use in meat and poultry products without being listed in the "List of Proprietary Substances and Nonfood Compounds." The use of such flavorings is still subject to labeling requirements and other restrictions that apply to the use of any flavoring. Inspectors may use manufacturer's letters of guaranty as an indication of compliance with FDA requirements. All flavorings must be used in a manner which, in the opinion of the Inspector in Charge, will not result in the adulteration of food products.
2. MARKING AGENTS
2A. Branding Inks.
Substances used to brand meat and poultry parts or carcasses.
2B. Tattoo inks.
Substances used to mark live animals for identification
2C. Marking crayons.
Substances used to mark meat and poultry parts or carcasses.
3. FOOD PROCESSING SUBSTANCES
3A. Poultry scald agents
Substances used for this purpose must be removed by subsequent cleaning operations and must be labeled in accordance with CFR Title 9, Section 381.145(h).
3B. Hog scald agents.
Substances used for this purpose must be removed by subsequent cleaning operations and must be labeled in accordance with CFR Title 9, Section 318.1(d).
3C. Tripe denuding , bleaching, and neutralizing agents
Treatment must be followed by thorough rinsing with potable water to remove added substances. Substances must be labeled in accordance with CFR Title 9, Section 318.1(d).
3D. Substances for washing fruits and vegetables that are used as ingredients of meat, poultry, and rabbit products.
After using these substances, the fruits and vegetables must be thoroughly rinsed with potable water.
3E. Preflushing agents for casings.
After using these substances, the casings must be thoroughly rinsed with potable water.
3F. Refining agents for rendered fats.
These substances must be eliminated during process of manufacture.
3G. Rendering agents.
These substances may be used to aid in rendering animal fats.
3H. Release agents.
These substances may be used on grills, loaf pans, cutters, boning benches, chopping blocks or other hard surfaces to help prevent food from adhering during processing.
4A. Denaturants for meat requiring tankage.
Denaturants for carcasses, parts thereof, meat and meat food products (other than rendered animal fat) condemned for pathology and intended for disposal only as tankage. The denaturant must be deposited in all portions of the carcass or product to the extent necessary to prevent its use for food purposes.
4B. Denaturants for meat intended for purposes other then human food.
Denaturants for carcasses, parts thereof, meat and meat food products intended for disposal for purposes other than human food. The denaturant must be deposited in all portions of the carcass or product to the extent necessary to prevent its use for human food.
4C. Denaturants for poultry requiring tankage
Denaturants for poultry carcasses, parts thereof, or poultry products condemned for pathology and intended for disposal only as tankage. The denaturants must be deposited in all portions of the carcass or product to the extent necessary to prevent its use for food purposes.
4D. Denaturants for poultry intended for purposes other than human food.
Denaturants for poultry carcasses, parts thereof, or poultry products intended for disposal for purposes other than human food. The denaturant must be deposited in all portions for the carcass or products to the extent necessary to prevent its use for food purposes.
5A. Substances to control foaming n soups, stew, rendered fats, and curing pickle.
5B. Substances for cleaning or treating feet or other edible parts.
5C. Miscellaneous.
Substances listed in this category are to be used in accordance with the conditions set forth in the letter of acceptance. Copies of the acceptance letter must be supplied to Federal inspectors as proof of the acceptable use(s) of the substance. These letters remain valid as long as the compound is continuously listed in this publication.
Part II – Nonfood Compounds Used in the Plant Environment
Category Code Letters And Their Meanings
The permissible use for each authorized compound is designated by the following code letters, and conditions for use are restricted by the category in which it is placed.
NOTE: In several categories, reference is made to the need for rinsing with potable water. FELCRD accepts water used in federally inspected plants as being potable when such certification is made by State health agency authorities.
A1. Compounds for use as general cleaning agents on all surfaces, or for use with steam or mechanical cleaning devices in all departments.
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, surfaces must be thoroughly rinsed with potable water.
A2. Compounds for use only in soak tanks or with steam or mechanical cleaning devices in all departments.
Before using these compounds, food products and packaging materials must be removed form the room or carefully protected. After using these compounds, all surfaces in the area must be thoroughly rinsed with potable water.
A3. Acid cleaners for use in all departments.
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, all surfaces in the area must be thoroughly rinsed with potable water.
A4. Floor and wall cleaners for use in all departments.
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, all surfaces in the area must be thoroughly rinsed with potable water.
A5. Floor and wall cleaners for subfreezing temperatures.
When used in areas with subfreezing temperatures, potable water rinsing is not required following use provided that the solution and solubilized soil are effectively removed by wiping or wet vacuuming.
A6. Scouring cleaners
Residues resulting from the use of scouring cleaners must be carefully removed from surfaces by thorough rinsing with potable water.
A7. Metal cleaners and polishes for nonfood contact surfaces.
These compounds must be used in a manner so that all odors associated with the compounds are dissipated before food products or packaging materials are re-exposed in the area.
A8. Degreasers or carbon removers for food cooking or smoking equipment, utensils, or other associated surfaces.
Before using these compounds, food products and packaging materials must be removed from the area or carefully protected. After using these compounds, all surfaces must be thoroughly rinsed with potable water. The compounds must be used in a manner so that all odors associated with the compounds are dissipated before food products or packaging materials are re-exposed in the area.
B1. Laundry compounds.
Laundry detergents, bleaches, and sours may be used on fabric which contacts meat or poultry products, directly or indirectly, provided that the fabric is thoroughly rinsed with potable water at the end of the laundering operation.
B2. Laundry compounds for uniforms or other fabrics which do not come in direct contact with food products.
C1. Compound for use on all surfaces in inedible product areas, nonprocessing areas, and/or exterior areas.
These compounds must not be used to mask odors resulting from unsanitary conditions. They must be used in a manner which prevents penetration of any characteristic odor or fragrance into edible product areas. Compounds containing isomers of dichlorobenzene, or other substances toxic by inhalation, may be used only in areas where there is adequate ventilation to prevent accumulation of hazardous vapors.
Permission for the use of these compounds on loading docks and other similar areas is left to the discretion of the Inspectors in Charge of the plants.
C2. Compounds for use in toilets and/or dressing rooms.
C3. Paint removers for use in nonprocessing areas.
Equipment and utensils which directly contact edible products must be thoroughly cleaned and rinsed with potable water after treatment with such products before being returned to a processing area.
D1. Antimicrobial agents always requiring a rinse.
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. After using these compounds, surfaces must be thoroughly rinsed with potable water before operations are resumed. The compounds must always be used at the dilutions and according to applicable directions provided on the EPA registered label.
D2. Sanitizers for all surfaces not always requiring a rinse
Before using these compounds, food products and packaging materials must be removed from the room or carefully protected. A potable water rinse is not required following use of these compounds for sanitizing previously cleaned hard surfaces provided that the surfaces are adequately drained before contact with food so that little or no residue remains which can adulterate or have a deleterious effect on edible products. These compounds may be used for microbial control on ceilings, floors, and walls at concentrations considerably higher than those allowed for sanitizing food contact surfaces without a potable water rinse unless, in the opinion of the Inspector in Charge, such use may result in contamination of food products. A potable water rinse is required following use of these compounds under conditions other then those stated above. The compounds must always be used at dilutions and according to applicable directions provided on the EPA registered label.
E1. Handwashing compounds for use in all departments.
The compounds must be dispensed from adequate dispensers located a sufficient distance from the processing line to prevent accidental product contamination. After the use of the compounds, the hands must be thoroughly rinsed with potable water. Under conditions of use, there can be no odor or fragrance left on the hands.
E2. Handwashing and sanitizing compounds.
The compounds must be dispensed from adequate dispensers located a sufficient distance from the processing line to prevent accidental product contamination. The hands need not be washed prior to the use of the compounds. After the use of the compounds, the hands must be thoroughly rinsed with potable water. The compounds must always be used at the dilutions and according to applicable directions provided on the label. The compounds have been accepted on the basis of their equivalency to 50 parts per million chlorine.
E3. Hand sanitizing compounds.
The compounds must be dispensed from adequate dispensers located a sufficient distance from the processing line to prevent accidental product contamination. The hands must be washed and thoroughly rinsed prior to sanitizing with the compound. The compound may be injected directly into the wash and rinse water. The hands need not be rinsed with potable water following the use of the compound. The compounds must always be used at the dilutions and according to applicable directions provided on the label. The compounds have been accepted on the basis of their equivalency to 50 parts per million chlorine.
E4. Hand creams, lotions, and cleaners.
The use of such compounds is limited to toilets and dressing rooms. Employees who handle edible products may use the compounds only when leaving the plant.
F1. Nonresidual pesticides.
These compounds must be used in accordance with the conditions for nonresidual insecticides set forth in Section 8.48 of the Mean and Poultry Inspection Manual.
F2. Residual pesticides.
These compounds must be used in accordance with the conditions for residual insecticides set forth in Section 8.48 of the Meat and Poultry Inspection Manual. They must be used in a manner that prevents their entry into edible product areas through open windows, ventilation systems, etc.
F3. Rodenticides for controlled use only.
Compounds listed in this category are to be used in accordance with the conditions for rodenticides set forth in Section 8.49 of the Mean and Poultry Inspection Manual.
F4. Fumigants for controlled use only.
Compounds listed in this category are to be used in accordance with the conditions for fumigants set forth in Section 8.48 of the Man an Poultry Inspection Manual.
F5. Fumigants for controlled use only.
Before using these compounds, all edible products and packaging materials must be remove from the room to be fumigated. After fumigation, the treated equipment and space must be thoroughly aerated to remove all vapors before inspectors or employees reenter the area. Food contact surfaces must be rinsed with potable water before edible products are returned to the room. Use of the compounds is not covered in the Meat and Poultry Inspection Manual.
Compounds used in such treatment should not remain in the water in concentrations greater than required by good practice. Compounds containing substances which may subsequently result in the adulteration or contamination of meat or poultry products may not be introduced into the system.
G1. General potable water treatment compounds.
G2. Phosphate potable water treatment compounds.
The concentration of phosphates may not exceed 10 parts per million calculated as phosphate ion.
G3. Silicate potable water treatment compounds.
The concentration of silicates may not exceed 10 parts per million calculated as silicon dioxide.
G4. Chlorine potable water treatment compounds.
Chlorine may be present in processing water of meat and poultry plants at concentrations up to 5 parts per million calculated as available chlorine. Also, chlorine may be present in poultry chiller intake water, and in carcass wash water at concentrations up to 50 parts per million calculated as available chlorine. Chlorine must be dispensed at a constant and uniform level and the method or system must be such that a controlled rate is maintained.
G5. Cooling and retort water treatment compounds.
Chemical agents may be added to water used to cook and cool containers of meat and poultry products to prevent staining of containers and to control corrosion and deposit formation on surfaces of processing equipment. The amount used should be the minimum sufficient for the purpose.
G6 Compounds for treating boilers, steam lines, where the steam produced may contact edible products and/or cooling systems where the treated water may not contact edible products.
In compounds containing volatile amines, the amine in the steam may not exceed the indicated concentration.
Cyclohexylamine 10 ppm Morpholine 10 ppm
Octadecylamine 3 ppm Hydrazine 0 ppm
Diethylaminoethanol 15 ppm
G7. Compounds for treating boilers, steam lines, and/or cooling systems where neither the treated water nor the steam produced may contact edible products. This does not include compounds added to water used to cook and cool containers of meat and poultry products.
H1. Lubricants with incidental contact.
These compounds may be used as a lubricant with incidental food contact for use in official establishments operating under the Federal meat and poultry products inspection program. Such compounds may be used on food processing equipment as a protective anti-rust film, as a release agent on gaskets or seals of tank closures, and as a lubricant for machine parts and equipment in locations in which there is potential exposure of the lubricated part to food. The amount used should be the minimum required to accomplish the desired technical effect on the equipment. If used as an anti-rust film, the compounds must be removed from the equipment surface by washing or wiping, as required to leave the surface effectively free of any substance which could be transferred to food by being processed.
H2. Lubricants with no contact.
These compounds may be used as a lubricant, release agent, or anti-rust film on equipment and machine parts or in closed systems (e.g., hydraulic systems) in locations in which there is no possibility of the lubricant or lubricated part contacting edible products.
H3. Soluble oils.
These products are chemically acceptable for application to hooks, trolleys, and similar equipment to clean and prevent rust. Those portions of the equipment that contact edible products must be made clean and free of the mixture before reuse.
J1. Absorbents or anti-slip agents for spot application to floors.
Such compounds may be used in all areas provided that use is limited to the portion of the floor area where the hazard exists, and that such use does not result in dusting, tracking, or other objectionable conditions. Compounds may not be used as a substitute for good sanitation. They must be removed as a part of the routine floor cleaning operation.
K1. Cleaning and/or degreasing solvents for use in nonprocessing areas.
Following the use of these compounds, equipment and utensils must be thoroughly washed, and rinsed with potable water, before being returned to a processing area.
K2. Solvents for cleaning electronic instruments.
These compounds are chemically acceptable for cleaning electronic instruments and devices which will not tolerate aqueous cleaning solutions. Before using these compounds, food products and packaging materials must be removed from the area or carefully protected. These compounds must be used in a manner so that all odors associated with the compound are dissipated before food products or packaging materials are in the area.
K3. Adhesives or glue removers.
Before using these compounds, food products and packaging materials must be removed from the area or carefully protected. After using these compounds, all surfaces must be thoroughly washed and rinsed with potable water. These compounds must be used in a manner so that all odors associated with the compound are dissipated before food products or packaging materials are reexposed in the area.
L1. Compounds for use in sewage and/or drain lines.
L2. Enzymatic compounds for use in sewage and/or drain lines.
A record of salmonellae analysis for each lot of enzymatic cleaner prepared for use in official establishments must accompany each shipment of product provided to an establishment. Analysis must be conducted by a qualified microbiological laboratory and is subject to verification by FSIS.
P1. Miscellaneous.
Compounds listed in this category are to be used in accordance with the conditions set forth in the letter of acceptance. Copies of the acceptance letter must be supplied to Federal inspectors as proof of the acceptable use(s) of the compound. These letters remain valid as long as the compound is continuously listed in this publication.
Q1. Shell egg cleaning compounds.
Eggs that have been washed with these compounds shall be subjected to a thorough rinse of warm* potable water containing an accepted sanitizer.
Q2. Shell egg destaining compounds.
Eggs that have been destained with these compounds are to be rewashed and spray rinsed with warm* potable water containing an accepted sanitizer.
Q3. Shell egg sanitizing compounds.
These quaternary ammonium chloride compounds shall be incorporated in a warm* potable water spray rinse for use in sanitizing clean or freshly washed shell eggs. Eggs that have been sanitized with these compounds shall be subjected to a thorough potable water rinse only if they are to be immediately broken for use in the manufacture of egg products.
Q4. Shell egg sanitizing compounds.
These chlorine compounds shall be incorporated in a warm* potable water spray rinse for use in sanitizing clean or freshly washed shell eggs. Eggs that have been sanitized with these compounds may be broken for use in the manufacture of egg products without a prior potable water rinse.
Q5. Foam control compounds.
These compounds may be used to control foam in egg washing machines. Eggs washed in water containing these compounds shall be immediately subjected to a thorough rinse of warm* potable water containing an accepted sanitizer.
Q6. Shall egg sanitizing compounds.
These iodine compounds shall be incorporated in a spray rinse of warm* potable water for use in sanitizing clean or freshly washed shell eggs. For freshly washed eggs a rinse with warm* potable water is required prior to application of the compound. A subsequent rinse is not required.
*NOTE: The above references to a warm potable water rinse, with or without an accepted sanitizer, apply only to eggs that are to be packaged for marketing in shell form. Shell eggs to be broken for immediate use in the manufacture of egg products are exempt from the requirement for using warm water in rinsing and/or sanitizing, as applicable.