[R.O. 1966 § 12:7-1; Ord. 6 S+FE, 10-17-2007; Ord.
6PSF-E, 8-6-2014]
The following words and phrases when used in this chapter, unless
the context shows another sense to be intended, shall have the meaning
herein given:
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BEEF - Shall mean derived from cattle nearly one year of age
or older.
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FLESH - Shall mean any live animal intended for use as a source
of food, that is a mammal, a fowl, a fish, a crustacean, a mollusk,
etc.
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FOWL - For the purposes of inspection, shall mean and includes
chickens, turkeys, geese, ducks, pigeons, squabs, and guinea fowl.
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FRESH MEAT - Shall mean meat which has undergone no substantial
change in character since the time of slaughter.
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GAME - Shall mean wild animals collectively taken for their
meat, such as pheasant, quail, elk, deer, wild duck, bear, wild geese,
and the like.
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LAMB - Shall mean meat derived from young sheep one year or
less of age.
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MEAT - Shall mean the properly dressed flesh derived from cattle,
swine, sheep or goats, sufficiently mature and in good health at the
time of slaughter, but is restricted to that part of the striated
muscle which is skeleta or that which is found in the tongue, in the
diaphragm, in the heart or in the esophagus, and does not include
that found in the lips, in the snout or in the ears, with or without
the accompanying and overlaying fat, and the portions of bone, skin,
sinew, nerve and blood vessels, which normally accompany the flesh
and which may not have been separated from it in the process of dressing
it for sale.
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MUTTON - Shall mean meat derived from sheep nearly one year
of age or older.
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PORK - Shall mean meat derived from swine.
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RABBIT - For the purposes of inspection shall mean and include
all species ordinarily considered as rabbits, such as wild and domestic
rabbits, jack rabbits and hares.
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VEAL - Shall mean meat derived from young cattle one year or
less of age.
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VENISON - Shall mean flesh derived from deer.
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Shall mean any dead animal body which has not been subjected
to the customary slaughtering procedure.
Shall mean all parts, including viscera of a slaughtered
animal, that are capable for being used as a human food.
See immediate container or true container and shipping container
or outside container.
Shall mean any slaughtering, packing, canning, rendering
or jobbing, and the like, at which regular inspection by City of Newark
meat inspection services are maintained; or an establishment outside
the City which for purposes of sale of its products within the City
agrees to permit employed inspectors of the City of Newark to conduct
regular inspections of the premises, operations and products.
Shall mean the unit can, pot, tin, canvas or other receptacle
or covering in which any product is customarily shipped.
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CONDEMNED - Shall mean that the animals so marked have been
inspected and found to be immature, in a dying condition, to have
died otherwise than by slaughter or to be affected with any other
conditions or disease that would require condemnation of its carcass.
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INSPECTED AND CONDEMNED - Shall mean that the carcass, viscera,
part of carcass, meat, meat by-product or meat food product so marked
or identified, is unsound, unhealthful, unwholesome or otherwise unfit
for human food.
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INSPECTED or PASSED - Shall mean that the meat by-product or
meat food product so marked has been inspected and passed under the
regulations in this chapter, and at the time that they were inspected,
passed and so marked they were found to be sound, healthful, wholesome
and fit for human food.
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PASSED FOR COOKING - Shall mean that the meat and meat by-product
so marked have been inspected and passed on condition that they be
rendered into lard, rendered pork fat or tallow, or otherwise cooked
by a method approved by the Health Officer.
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PASSED FOR REFRIGERATION - Shall mean that the meat and meat
by-product so identified have been inspected and passed on condition
that they be refrigerated or otherwise handled as prescribed in this
chapter or by a method approved by the Health Officer.
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RETAINED - Shall mean that the carcass, viscera, part of carcass,
meat, meat by-product or meat food product so marked or identified
is held for further examination by an inspector to determine its disposal.
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SUSPECT - Shall mean that the animal so marked is suspected
of being affected with a disease or condition which may require its
condemnation, in whole or in part, when slaughtered, and is subject
to further examination by an inspector to determine its disposal.
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Shall mean the lay meat inspectors and veterinary meat inspector
of the Division of Health in the Department of Health and Community
Wellness of the City.
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LARD - Shall mean the rendered fresh fat from hogs in good health
at the time of slaughter, which is free from rancidity, and contains,
necessarily incorporated in the process of rendering, not more than
1% of substances other than fatty acids and fat.
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LEAF LARD - Shall mean lard rendered at moderately high temperatures
from the internal fat of the abdomen of the hog, excluding that adherent
to the intestines, and has an iodine number not greater than 60.
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NEUTRAL LARD - Shall mean lard rendered at low temperatures.
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Shall mean any properly dressed edible parts, other than
meat, which have been derived from one or more carcasses of cattle,
of swine or sheep, or of goats sufficiently mature and in good health
at the time of slaughter.
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BRAWN - Shall mean the product made from chopped or ground and
cooked edible parts of swine, chiefly from the head, feet or legs,
with or without the chopped or ground tongue.
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HEADCHEESE - Differs from brawn in that other meat or meat by-products
are substituted, in whole or in part for corresponding parts derived
from swine.
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MEAT FOOD PRODUCTS - Shall mean any articles of food or any
articles that enter into the composition of food which are not prepared
meats but which are derived or prepared, in whole or in part, by a
process of manufacturer from any portion of the carcasses of cattle,
swine, sheep or goats, if such manufactured portion be all, or a considerable
and definite portion, of the articles, except such preparations as
are for medicinal purposes only.
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MEAT LOAF - Shall mean the product consisting of a mixture of
comminuted meat with spice or with cereals with or without milk or
eggs pressed into the form of a loaf and cooked
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PORK SAUSAGE, COUNTRY STYLE SAUSAGE and FARM STYLE SAUSAGE -
Shall consist of chopped or ground fresh pork, with or without the
addition of condimental proportions of condimental seasonings, and
shall not contain more than 55% fat by chemical analysis.
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SCRAPPLE - Shall mean the product consisting of meat or meat
by-products mixed with meat or the flour of grain, and cooked with
seasoning materials, after which it is poured into a mold. Scrapple
shall contain not less than 40% of meat or meat by-products computed
on the basis of the fresh weight, exclusive of bone. The meal or flour
used may be derived from grain or soybeans.
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SOUSE - Shall mean the product consisting of meat or meat by-products.
After cooking, the mixture is commonly packed in containers and covered
with vinegar.
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Shall mean an inspection station within corporate boundaries
of the City designated by the Health Officer for purposes of handling
the inspection of dressed carcasses or meat products.
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CANNED MEAT - Shall mean fresh meat or prepared meat, packed
in hermetically sealed containers, with or without subsequent heating
for the purpose of sterilization.
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CORNED MEAT - Shall mean prepared meat which has been cured
by soaking in, with or without injecting into it, a solution of common
salt, with or without one or more of the following, each in its proper
proportion: sodium nitrite, sodium nitrate, potassium nitrate, sugar,
dextrose, a syrup or honey, and with or without the use of spice.
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CURED MEAT - Shall mean the product obtained by subjecting meat
to a process of salting, by the employment of dry common salt or of
brine, with or without the use of one or more of the following: sodium
nitrite, sodium nitrate, potassium nitrate, sugar, dextrose, a syrup,
honey or spice
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DRIED MEAT - Shall mean the product obtained by subjecting fresh
meat or cured meat to a process of drying, with or without the aid
of artificial heat, until a substantial portion of the water has been
removed.
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DRY SALT MEAT - Shall mean the prepared meat which has been
cured by the application of dry common salt, with or without the use
of one or more of the following: sodium nitrite, sodium nitrate, potassium
nitrate, sugar, dextrose, a syrup, honey or spice; with or without
the injection into it of a solution of common salt to which may have
been added one or more of the following: sodium nitrite, sodium nitrate,
potassium nitrate, sugar, dextrose, a syrup or honey.
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HAMBURGER STEAK - Shall mean comminuted fresh beef with or without
the addition of suet or seasoning.
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HAMBURGER, CHOPPED MEAT GROUND MEAT or CHOPPED or GROUND BEEF
or BEEF PATTIES - Shall consist of chopped fresh beef with or without
the addition of beef fat as such and seasoning, and shall not contain
more than 30% beef fat.
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POTTED MEATS or DEVILED MEAT - Shall mean the products obtained
by comminuting and cooking fresh meat or prepared meat, with or without
spice, and which is usually packed in hermetically sealed containers.
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PREPARED MEATS - Shall mean the products obtained by subjecting
meat to a process of comminuting, drying, curing, smoking, cooking
or seasoning, or of flavoring, or to any combination of such processes.
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SAUSAGE MEAT - Shall mean fresh meat or prepared meat, or a
mixture of fresh meat and prepared meat, and is sometimes comminuted.
The term sausage meat is sometimes applied to bulk sausage containing
no meat by-products.
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SMOKED MEAT - Shall mean the product obtained by subjecting
fresh meat, dried meat or cured meat to the direct action of the smoke
either of burning wood or of similar burning material.
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SWEET PICKLED MEAT - Shall mean the prepared meat which has
been cured by soaking in, with or without injecting into it a solution
of common salt, with sugar or dextrose, a syrup or honey, together
with one or more of the following, each in its proper proportion:
sodium nitrite, sodium nitrate, potassium nitrate, and with or without
the use of spice.
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Shall mean the box, bag, barrel, crate or other receptacle
or covering enclosing any product packed on one or more immediate
or true containers.
[R.O. 1966 § 12:7-2]
Every establishment except those operating under supervision
of the meat inspection service of the United States Department of
Agriculture in which cattle, sheep, swine, goats or horses are slaughtered,
cured, processed, canned, packed, rendered, and the like, for transportation
or sale as articles of commerce in the City shall be deemed to come
under the scope of this chapter and shall be inspected. Nothing herein
shall release even exempted establishments from complying with the
other provisions of this Title.
Every establishment in which horses are slaughtered for sale
in the City, or in which carcasses, parts of carcasses, meat, meat
by-products, or meat food products of, or derived from horses are
wholly or in part, canned, cured, smoked, salted, packed, rendered
or otherwise prepared for sale in the City, which articles are capable
of being used as food for man, shall have inspection in accordance
with the terms prescribed in this chapter.
Purveyors of meat products, including retail butchers, shall
be held and deemed as coming under the scope of this chapter and shall
comply with same.
Cattle, sheep, swine or goat, and the like, intended as food
for man come within the scope of this chapter.
[R.O. 1966 § 12:7-3; Ord. 6PSF-E, 8-6-2014; amended 12-21-2021 by Ord. No. 6PSF-a(s), 12-21-2021]
No person shall engage in the business of slaughtering, packing,
canning or processing, or rendering edible meat or shall utilize inspection
services furnished by the Department of Health and Community Wellness
except as provided and authorized by this chapter and without first
having obtained a license from the Department of Health and Community
Wellness. The license shall run for a term of two years from the date
of its issuance. The biennial license fee for engaging in such business
shall be $100.
[1]
Editor's Note: For State Statutes pertaining to slaughtering,
see N.J.S. 24:16-1 et seq. and N.J.S. 24:16A-1.
[R.O. 1966 § 12:7-4; amended 12-21-2021 by Ord. No. 6PSF-a(s), 12-21-2021]
The license required by Section 13:7-3 shall be renewed biennially. Any establishment which does not engage in the regular routine of business for which the license was issued for a period of two consecutive years from the expiration date of its last license shall be deemed to be no longer in business. Before any new license may be issued or a reinspection service renewed, the establishment must make another application in the Division of Health to be granted inspection.
[R.O. 1966 § 12:7-5]
The sale or possession of meats and meat food products from
establishments not approved by the Health Officer shall be unlawful.
[R.O. 1966 § 12:7-6]
With the exception of dead animals which have died en route
and are received with animals for slaughter at an establishment, no
dead animal may be brought on the premises of an establishment unless
advance permission is obtained from the Health Officer.
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CROSS REFERENCE: For additional health provisions concerning dead animals, see Section 16:14-4 of these Revised General Ordinances.
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[R.O. 1966 § 12:7-7; Ord. 6PSF-E, 8-6-2014]
Inspectors shall report to the Department of Health and Community
Wellness all violations and failures under this chapter, of which
they have knowledge.
