1 CRR-NY 318.7NY-CRR

STATE COMPILATION OF CODES, RULES AND REGULATIONS OF THE STATE OF NEW YORK
TITLE 1. DEPARTMENT OF AGRICULTURE AND MARKETS
CHAPTER VI. FOOD CONTROL
SUBCHAPTER H. INSPECTION OF MEAT, MEAT PRODUCTS AND POULTRY (ARTICLE 5-B AGRICULTURE AND MARKETS LAW)
ARTICLE 1. MEAT AND MEAT PRODUCTS
PART 318. ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS
1 CRR-NY 318.7
1 CRR-NY 318.7
318.7 Approval of substances for use in the preparation of product.
Agriculture and Markets Law, § 96-z-34
(a)
(1) No chemical substance may be used in the preparation of any product unless it is approved in this Part or Part 319 of this Article or by the commissioner in specific cases.
(2) No product shall bear or contain any substance which would render it adulterated or which is not approved in this Part or Part 319 of this Article or by the commissioner in specific cases.
(b) [Reserved]
(c) Under appropriate declaration as required in Parts 316 and 317 of this Article, the following substances may be added to products:
(1) Common salt, approved sugars (sucrose [cane or beet sugar], maple sugar, dextrose, invert sugar, honey, corn syrup solids, corn syrup and glucose syrup), wood smoke, vinegar, flavorings, spices, sodium nitrate, sodium nitrite, potassium nitrate, potassium nitrite, and other substances specified in the chart in paragraph (4) of this subdivision may be added to products under conditions, if any specified in this Part or in Part 317 of this Article.
(2) Other harmless artificial flavorings may be added to products with the approval of the commissioner in specific cases.
(3) Coloring matter and dyes other than those specified in the chart in paragraph (4) of this subdivision may be applied to products, mixed with rendered fat, applied to natural and artificial casings, and applied to such casings enclosing products, if approved by the commissioner in specific cases. When any coloring matter or dye is applied to casings, there shall be no penetration of coloring into the product. When any coloring matter or dye is added to meat fat shortening containing artificial flavoring, the product shall be packed in conventional, round shortening containers having a capacity no greater than three pounds.
(4) The substances specified in the following chart are acceptable for use in the preparation of products, provided they are used for the purposes indicated, within the limits of the amounts stated and under other conditions specified in this Part and Part 317 of this Article. In addition to the substances listed in the following chart, Part 319 specifies other substances that are acceptable in preparing specified products.
Class of SubstanceSubstancePurposeProductsAmount
Anticoagulants.Citric acid. Sodium citrate.To prevent clotting.Fresh blood of livestock.0.2 percent–with or without water. When water is used to make a solution of citric acid or sodium citrate added to blood of livestock, not more than 2 parts of water to 1 part of citric acid or sodium citrate shall be used
Antifoaming agent.Methyl polysilicone.To retard foaming.Soups. Rendered fats.
10 parts per million. ....do
 
Curing pickle.50 parts per million.
Antioxidants and oxygen interceptors.BHA (butylated hydroxyanisole)To retard rancidity.Dry sausage0.003 percent based on total weight.*0.006 Percent in combination.
BHT (butylated hydroxytoluene).
...do
 
...do
 
0.003 percent based on total weight.
Propyl gallate.
...do
 
...do
 
0.003 percent based on total weight.
BHA (butylated hydroxyanisole).
...do
 
Rendered animal fat or a combination of such fat and vegetable fat.0.01 percent**0.02 percent in combination.
BHT (butylated hydroxytoluene).
...do
 
...do
 
0.01 percent
Glycine.
...do
 
...do
 
0.01 percent
Propyl gallate.
...do
 
...do
 
0.01 percent
Resin guaiac.
...do
 
...do
 
0.01 percent
Tocopherols.
...do
 
...do
 
0.03 percent. A 30 percent concentration of tocopherols in vegetable oils shall be used when added as an antioxidant to products designated as "lard" or "rendered pork fat".
BHA (butylated hydroxyanisole).
...do
 
Fresh pork sausage, brown and serve sausage, Italian sausage products, pregrilled beef patties, and fresh sausage made from beef or beef and pork.0.01 percent based on fat content.***0.02 percent combination based on fat content.
BHT (butylated hydroxytoluene).
...do
 
...do
 
0.01 percent based on fat content
Propyl gallate.
...do
 
...do
 
0.01 percent based on fat content
BHA (butylated hydroxyanisole).
...do
 
Dried meats.0.01 percent based on total weight.****0.01 percent in combination.
BHT (butylated hydroxytoluene).
...do
 
...do
 
0.01 percent based on total weight.
Propyl gallate.
...do
 
...do
 
0.01 percent based on total weight.
BHA (butylated hydroxyanisole).
...do
 
Dried meats.0.01 percent based on total weight.
BHT (butylated hydroxytoluene).
...do
 
...do
 
0.01 percent based on total weight.
Binders.Algin.To extend and stabilize product.Breading mix; sauces.Sufficient for purpose.
Carrageenan.
...do
 
...do
 
...do
 
Carboxymethyl cellulose (cellulose gum).
...do
 
Baked pies.
...do
 
Gums, vegetable.
...do
 
Egg roll.
...do
 
Methyl cellulose.To extend and to stabilize product (also carrier).Meat and vegetable patties.0.15 percent
Isolated soy protein.To bind and extend product.Sausage as provided for in Part 319 of this Article.2 percent
Sodium caseinate.
...do
 
Imitation sausage; nonspecific loaves; soups; stews.Sufficient for purpose.
Whey (dried).
...do
 
...do
 
...do
 
Xanthan gum.To maintain: uniform viscosity; suspension of particulate matter: emulsion stability; freeze–thaw stability.Meat sauces, gravies or sauces and meats, canned or frozen and/or refrigerated meat salads, canned or frozen meat stews, canned chili or chili with beans, pizza topping mixes and batter or breading mixes.Sufficient for purposes.
Bleaching agent.Hydrogen peroxide.To remove color.Tripe (substance must be removed from product by rinsing with clear water).Sufficient for purpose.
Catalysts (substances must be eliminated during process).Nickel.To accelerate chemical reaction.Rendered animal fats or a combination of such fats and vegetable fats.
...do
 
Sodium amide.Rearrangement of fatty acid radicals.
...do
 
...do
 
Sodium methoxide.
...do
 
...do
 
...do
 
coloring agents (natural).Alkanet, annatto, carotene, cochineal, green chlorophyl, saffron and tumeric.To color casings or rendered fats; marking and branding product.Sausage casings, oleomargarine, shortening, marking or branding ink on product.Sufficient for purpose. (may be mixed with approved artifical dyes or harmless inert material such as common salt and sugar).
coloring agents (artifical).Coal tar dyes approved under the Federal Food, Drug and Cosmetic Act (operator must furnish evidence to officer in charge that dye has been certified for use in connection with foods by the Food and Drug Administration).
...do
 
...do
 
Sufficient for purpose. (may be mixed with approved natural coloring matters or harmless inert material such as common salt or sugar).
Titanium dioxide.
...do
 
Canned ham salad spread and creamed type canned products.0.5 percent
Cooling and retort water treatment agents.Calcium chloride.To prevent staining on exterior of canned goods.Any.Sufficient for purpose.
Citric acid.
.....do
 
.....do
 
.....do
 
Dioctyl sodium sulfosuccinate.
...do
 
...do
 
0.05 percent
Disodium–calcium ethylenediamine–tetraacetate.
.....do
 
.....do
 
Sufficient for purpose.
Disodium ethylenediamine–tetraacetate.
......do
 
......do
 
......do
 
Disodium phosphate
......do
 
......do
 
......do
 
Ethylene diamine–tetraacetic acid.
......do
 
......do
 
......do
 
Isopropanol.
.......do
 
......do
 
0.002 percent.
Potassium pyrophosphate.
......do
 
......do
 
Sufficient for purpose
Propylene glycol.
......do
 
......do
 
......do
 
Sodium bicarbonate.
.....do
 
.....do
 
.....do
 
Sodium bisulfate.To inhibit corrosion on exterior of canned goods.
....do
 
0.001 percent.
Sodium carbonate.
.....do
 
.....do
 
.....do
 
Sodium dodecylbenzene sulfonate.
.....do
 
.....do
 
0.05 percent.
Sodium gluconate.
...do
 
.....do
 
Sufficient for purpose.
Sodium hexametaphosphate.
.....do
 
.....do
 
.....do
 
Sodium lauryl–sulfate.
.....do
 
.....do
 
0.05 percent.
Sodium metasilicate.
.....do
 
.....do
 
Sufficient for purpose.
Sodium n–alkylbenzene sulfonate (alkyl group predominantly C12 and C13 and not less than 95 percent C10 to C16).
.....do
 
.....do
 
0.05 percent.
Sodium nitrite (The sodium nitrite must be decharacterized with 0.05 percent powdered charcoal or 0.03 percent nigrosine. Bulk decharacterized sodium nitrite when in cook room shall be held in a locked container conspicuously labeled "Decharacterized Sodium Nitrite–to be used by authorized personnel only.")To inhibit corrosion on exterior of canned goods.
.....do
 
600 parts per million.
Sodium pyrophosphate.To prevent staining on canned goods.
.....do
 
0.05 percent.
Sodium tripolyphosphate.
.....do
 
.....do
 
.....do
 
Zinc oxide
.....do
 
.....do
 
0.01 percent.
Zinc sulfate.
.....do
 
.....do
 
.....do
 
curing accelerators; must be used only in combination with curing agents.Ascorbic acidTo accelerate color fixing or preserve color during storage.Cured pork and beef cuts, cured comminuted meat food product.75 oz. to 100 gal. pickle at 10 percent pump level; ¾ oz. to 100 lb. meat or meat byproduct; 10 percent solution to surfaces of cured cuts prior to packaging. (The use of such solution shall not result in the addition of a significant amount of moisture to the product.)
Erythorbic acid
.....do
 
.....do
 
.....do
 
Glucono delta lactoneTo accelerate color fixing.Cured, comminuted meat or meat food product.8 oz. to each 100 lb. of meat or meat byproduct.
Genoa salami16 oz. to 100 lb. of meat (1.0 percent).
Sodium acid pyrophosphateTo accelerate color fixing.Frankfurters, wieners, vienna, bologna, garlic bologna, knockwurst, and similar products.Not to exceed, alone or in combination with other curing accelerators, the following: 8 oz. in 100 lb. of the meat, or meat and meat byproducts, content of the formula; nor 0.5 percent in the finished product.
Sodium ascorbateTo accelerate color fixing or preserve color during storage.Cured pork and beef cuts, cured comminuted meat food product.87.5 oz. to 100 gal. pickle at 10 percent pump level; ⅞oz. to 100 lb. meat or meat byproduct; 10 percent solution to surfaces of cured cuts prior to packaging. (The use of such solution shall not result in the addition of a significant amount of moisture to the product.)
Sodium erythorbate
......do
 
......do
 
......do
 
Citric acid or sodium citrate
......do
 
......do
 
May be used in cured products or in 10 percent solution used to spray surfaces of cured cuts prior to packaging to replace up to 50 percent of the ascorbic acid, erythorbic acid, sodium ascorbate, or sodium erythorbate that is used.
Sodium or potassium nitrate.Source of nitrite.Cured products.7 lbs. to 100 gals. pickle, 3–½ ozs. to 100 lbs. meat (dry cure); 2–¾ ozs. to 100 lbs. chopped meat.
Sodium or potassium nitrite (Supplies of sodium nitrite and potassium nitrite and mixtures containing them must be kept securely under the care of a responsible employee of the establishment. The specific nitrite content of such supplies must be known and clearly marked accordingly).To fix color.Cured products.2 lbs. to 100 gals. pickle at 10 percent pump level; 1 oz. to 100 lbs, meat (dry cure); ¼ oz. to 100 lbs. chopped meat and/or meat byproduct. The use of nitrites, nitrates or combination shall not result in more than 200 parts per million of nitrate calculated as sodium nitrite, in finished product.
Denuding agents; may be used in combination. Must be removed from tripe by rinsing with potable water.Lime (calcium oxide, calcium hydroxide).To denude mucous membrane.Tripe.Sufficient for purpose.
Sodium carbonate.
.....do
 
.....do
 
.....do
 
Sodium gluconate.
.....do
 
.....do
 
.....do
 
Sodium hydroxide.
.....do
 
.....do
 
.....do
 
Sodium metasilicate.
.....do
 
.....do
 
.....do
 
Sodium persulfate.
.....do
 
.....do
 
.....do
 
Trisodium phosphate.
.....do
 
.....do
 
.....do
 
Emulsifying agents.Acetylated monoglycerides.To emulsify product.Shortening.Sufficient for purpose.
Diacetyl tartaric acid esters of mono and digylcerides.
.....do
 
Rendered animal fat or a combination of such fat with vegetable fat.
.....do
 
Glycerol–lacto stearate, oleate, or palmitate.
.....do
 
.....do
 
.....do
 
Lecithin.To emulsify product (also as antioxidant).Oleomargarine, shortening.
.....do
 
Mono and diglycerides (glycerol palmitate, etc.)To emulsify Product.Rendered animal fat or a combination of such fat with vegetable fat.Sufficient for purpose in lard and shortening 0.5 percent in oleomargarine.
Polyglycerol esters of fatty acids (Polyglycerol esters of fatty acids are restricted to those up to and including the decaglycerol esters and otherwise meeting the requirements of Sec. 121.1120 (a) of the Federal Food Additive Regulations).
.....do
 
Rendered animal fat or a combination of such fat with vegetable fat when use is not precluded by standards of identity or composition.Sufficient for purpose.
Polysorbate 80 (polyoxyethylene (20) sorbitan monooleate).
.....do
 
Shortening for use in nonstandardized baked goods, baking, mixes, icings, fillings, and toppings and in the frying of foods.1 percent when used alone. If used with polysorbate 60 the combined total shall not exceed 1 percent.
Propylene glycol mono and diesters of fats and fatty acids.
.....do
 
Rendered animal fat or a combination of such fat with vegetable fat.Sufficient for purpose.
Polysorbate 60 (polyoxeyethylene (20) sorbitan monostearate).
.....do
 
Shortening for use in nonstandardized baked goods, baking mixes, icings, fillings, and toppings and in the frying of foods.1 percent when used alone. If used with polysorbate 80 the combined total shall not exceed 1 percent.
Stearyl–2–lactylic acid.
.....do
 
Shortening to be used for cake icings and fillings.3.0 percent.
Stearyl monoglyceridyl citrate.
.....do
 
Shortening.Sufficient for purpose.
Flavoring agents; protectors and developers.
Department approved artificial smoke flavoring.To flavor product.Various.Sufficient for purpose.
Department approved smoke flavoring.
.....do
 
.....do
 
.....do
 
Autolyzed yeast extract.
.....do
 
.....do
 
.....do
 
Harmless bacteria starters of the acidophilus type, lactic acid starter or culture of Pediococcus cere visiae.To develop flavor.Dry sausage, pork roll, thuringer, lebanon bologna, cervelat, and salami.0.5 percent.
Benzoic acid, sodium benzoate.To retard flavor reversion.Oleomargarine.0.1 percent.
Citric acid.Flavoring.Chili con carne.Sufficient for purpose.
Corn syrup solids, corn syrup, glucose syrup.To flavor.Sausage, hamburger, meat loaf, luncheon meat, chopped or pressed ham.2.0 percent individually or collectively, calculated on a dry basis.
Dextrose..To flavor product.Sausage, ham and cured products.Sufficient for purpose.
Diacetyl.
.....do
 
Oleomargarine.
.....do
 
Disodium guanylate.
.....do
 
Various.
.....do
 
Disodium inosinate.
.....do
 
Various.
.....do
 
Hydrolyzed plant protein.
.....do
 
Various.
.....do
 
Isopropyl citrate.To protect flavor.Oleomargarine.0.02 percent.
Malt syrup.To flavor product.Cured products.2.5 percent.
Milk protein hydrolysate.
.....do
 
Various.Sufficient for purpose.
Monosodium glutamate.
.....do
 
.....do
 
.....do
 
Sodium sulfoacetate derivative of mono and diglycerides.
.....do
 
.....do
 
0.5 percent.
Sodium tripolyphosphate.To help protect flavor.‘Fresh Beef’, ‘Beef for Further Cooking’, ‘Cooked Beef’, and similar products which are frozen after processing.0.5 percent.
Mixtures of sodium tripolyphosphate and sodium hexametaphosphate.
.....do
 
.....do
 
0.5 percent.
SorbitolTo flavor, to facilitate the removal of casings from product and to reduce carmelization and charring.Cooked sausage labeled frankfurter, frank, furter, wiener, knockwurst.Not more than 2 percent of the weight of the formula, excluding the formula weight of water or ice; not permitted in combination with corn syrup, and/or corn syrup solids.
Starter distillate.
.....do
 
Oleomargarine.Sufficient for purpose.
Stearyl cirtate.To protect flavor.
.....do
 
0.15 percent.
Sugars (sucrose and dextrose).To flavor product.Various.Sufficient for purpose.
Gases.Carbon dioxide solid (dry ice).To cool product.Chopping of meat, packaging of product.
.....do
 
Nitrogen.To exclude oxygen.Sealed container.
.....do
 
Hog scald agents; must be removed by subsequent cleaning operations.Caustic soda.To remove hair.Hog carcasses.Sufficient for purpose.
Dioctyl sodium sulfosuccinate.
.....do
 
.....do
 
.....do
 
Lime.
.....do
 
.....do
 
.....do
 
Methyl polysilicone.
.....do
 
.....do
 
.....do
 
Sodium carbonate.
.....do
 
.....do
 
.....do
 
Sodium dodecylbenzene sulfonate.
.....do
 
.....do
 
.....do
 
Sodium hexametaphosphate.
.....do
 
.....do
 
.....do
 
Sodium lauryl sulfate.
.....do
 
.....do
 
.....do
 
Sodium metasilicate.
.....do
 
.....do
 
.....do
 
Sodium n–alkylbenzene sulfonate (alkyl group predominantly C12 and C13 and not less than 95 percent C10 to C16).
.....do
 
.....do
 
.....do
 
Sodium sulfate.
.....do
 
.....do
 
.....do
 
Sodium tripolyphosphate.
.....do
 
.....do
 
.....do
 
Sucrose.
.....do
 
.....do
 
.....do
 
Trisodium phosphate.
.....do
 
.....do
 
.....do
 
Miscellaneous.Potassium sorbate.To retard mold growth.Dry sausage.2.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing.
To preserve product and to retard mold growth.Oleomargarine or margarine.0.1 percent by weight of the finished oleomargarine or margarine.
Calcium disodium, EDTA (calcium disodium ethylenediaminete traacetate.To preserve product and to protect flavor.
.....do
 
75 parts per million by weight of the finished oleomargarine or margarine.
Propylparaben (propyl phydroxybenzoate).To retard mold growth.Dry Sausage3.5 percent in water solution may be applied to casings after stuffing or casings may be dipped in solution prior to stuffing.
Sodium bicarbonate.To neutralize excess acidity, cleaning vegetables.Rendered fats, soups, curing pickle.Sufficient for purpose.
Calcium propionate.To retard mold growth.Pizza crust.*0.32 percent alone or in combination based on weight of the flour used.
Sodium propionate.
.....do
 
.....do
 
Sodium hydroxide.To decrease amount of cooked out juices.Cured hams, pork shoulder picnics and loins, canned hams and pork shoulder picnics, and products covered by Section 319.104 (d); chopped ham and bacon.May be used only in combination with phosphates in ratio of four parts phosphate to one part sodium hydroxide; the combination shall not exceed 5.0 percent pickle at 10 percent pump level; 0.5 percent in product.
Phosphates.Disodium phosphate.To decrease amount of cooked out juices.Cured hams, pork shoulder picnics and loins, and canned hams and pork shoulder picnics, and products covered by Sect. 319.104 (d) chopped ham, and bacon.5.0 percent of phosphate in pickle at 10 percent pump level; 0.5 percent of phosphate in product (only clear solution may be injected into product).
Monosodium phosphate.
......do
 
......do
 
......do
 
Sodium hexametaphosphate.
......do
 
......do
 
......do
 
Sodium tripolyphosphate.
......do
 
......do
 
......do
 
Sodium pyrophosphate.
......do
 
......do
 
......do
 
Sodium acid pyrophosphate.
......do
 
......do
 
......do
 
Proteolytic enzymes.Aspergillus oryzae.To soften tissues.Beef Cuts.Solutions consisting of water, salt, monosodium glutamate, and approved proteolytic enzymes applied or injected into cuts of beef shall not result in a gain of more than 3 percent above the weight of the untreated product.
Aspergillus flavusoryzae group.
......do
 
......do
 
......do
 
Bromelin.
......do
 
......do
 
......do
 
Ficin.
......do
 
......do
 
......do
 
Papain.
......do
 
......do
 
......do
 
Refining agents (must be eliminated during process of manufacturing).Acetic acid.To separate fatty acids and glycerol.Rendered fats.Sufficient for purpose.
Bicarbonate of soda.
......do
 
......do
 
......do
 
Carbon (purified charcoal).To aid in refining of animal fats.
......do
 
......do
 
Caustic soda (sodium hydroxide)To refine fats.
......do
 
......do
 
Diatomaceous earth; Fuller's earth.
......do
 
......do
 
......do
 
Sodium carbonate.
......do
 
......do
 
......do
 
Tannic acid.
......do
 
......do
 
......do
 
Rendering agents.Tricalcium phosphate.To aid rendering.Animal fats.
......do
 
Trisodium phosphate.
......do
 
......do
 
......do
 
Artificial sweetners.Saccharin.To sweeten product.Bacon.0.01 percent.
Synergists (used in combination with antioxidants.)Citric acidTo increase effectiveness of antioxidants.Lard and shortening.0.01 percent alone or in combination with antioxidants in lard or shortening.
Dry sausage.0.003 percent in dry sausage in combination with antioxidants.
Fresh pork sausage.0.01 percent on basis of fat content, in combination with antioxidants.
Dried meats.0.01 percent on basis of total weight in combination with antioxidants.
Malic acid.
......do
 
Lard and shortening.
......do
 
Monoisopropyl citrate.To increase effectiveness of antioxidants.Lard, shortening, oleomargarine, fresh pork sausage, dried meats.0.02 percent
Phosphoric acid.
......do
 
Lard and shortening.0.01 percent.
Monoglyceride citrate.
......do
 
Lard, shortening, fresh pork sausage, dried meats.0.02 percent.
(d) No substance may be used in or on any product if it conceals damage or inferiority or makes the product appear to be better or of greater value than it is, therefore:
(1) Paprika or oleoresin paprika may not be used in or on fresh meat, such as steaks, or comminuted fresh meat food products, such as chopped and formed steaks or patties; or in any other meat food products consisting of fresh meat (with or without seasoning), except chorizo sausage and except other meat food products in which paprika or oleoresin paprika is permitted as an ingredient in a standard of identity or composition in Part 319 of this Article;
(2) Sorbic acid, calcium sorbate, sodium sorbate and other salts of sorbic acid may not be used in cooked sausage or any other product; sulfurous acid and salts of sulfurous acid may not be used in or on any product and niacin or nicotinamide may not be used in or on fresh product; except that potassium sorbate, propylparaben (propyl p-hydroxybenzoate), calcium propionate, sodium propionate, benzoic acid, and sodium benzoate may be used in or on any product only as provided in the chart in paragraph (c)(4) of this section or as approved by the commissioner in specific cases.

Footnotes

*
Under Antioxidants and oxygen interceptors, there should be a vertical brace after the fifth column running from BHA through Propyl gallate.
**
There should be a vertical brace running from BHA to Resin guaiac.
***
There should be a vertical brace running from BHA through Propyl gallate.
****
There should be a vertical brace running from BHA through propyl gallate.
*
There should be a vertical brace running from Calcium propionate through Sodium propionate located here.
1 CRR-NY 318.7
Current through August 31, 2021
End of Document

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