1. (a) At any stage of preparation and after preparatory chilling to a temperature of not above 40°F or preparatory freezing, all parts of the muscle tissue of pork or product containing such tissue shall be subjected continuously to a temperature not higher than one of those specified in the following table, the duration of such refrigeration at the specified temperature being dependent on the thickness of the meat or inside dimensions of the container.

   	REQUIRED PERIOD OF FREEZING AT TEMPERATURE INDICATED
   Temperature (°F.)	Group 1 (days)	Group 2 (days)
   5	20	30
   -10	10	10
   -20	6	12

2. (b) Group 1 in the table comprises product in separate pieces not exceeding six inches in thickness, or arranged on separate racks with the layers not exceeding six inches in depth, or stored in crates or boxes not exceeding six inches in depth, or stored as solidly frozen blocks not exceeding six inches in thickness.
3. (c) Group 2 in the table comprises product in pieces, layers or within containers, the thickness of which exceeds six inches but not 27 inches, and product in containers including tierces, barrels, kegs and cartons having a thickness not exceeding 27 inches.
4. (d) The product undergoing such refrigeration or the containers thereof shall be so spaced while in the freezer as will insure a free circulation of air between the pieces of meat, layers, blocks, boxes, barrels and tierces in order that the temperature of the meat throughout will be promptly reduced to not higher than 5°F., -10°F., or -20°F., as the case may be.
5. (e) In lieu of the methods prescribed in the table in subsection (a) of this section, the treatment may consist of refrigeration to a temperature of -30°F. in the center of the pieces of meat or commercial freeze drying.
6. (f) During the period of refrigeration the product shall be kept separate from other products and in the custody of the program in rooms or compartments equipped and made secure with all official program locks or seals. The rooms or compartments containing product undergoing freezing shall be equipped with accurate thermometers placed at or above the highest level at which the product undergoing treatment is stored, and away from refrigerating coils. After completion of the prescribed freezing of pork to be used in the preparation of product the pork shall be kept under close supervision of an inspector until it is prepared in finished form as one of the products enumerated in § 1.331(b) (relating to treatment of pork and products containing pork) or until it is transferred under program control to another official establishment for preparation in such finished form.

7. (g) Pork which has been refrigerated as specified in this section may be transferred in sealed railroad cars, sealed motortrucks, sealed trailers or sealed closed containers to another official establishment at the same or another location, for use in the preparation of product. The sealing of closed containers, such as boxes and slack barrels, shall be effected by cording and affixing thereto official program seals, and such containers as tierces and kegs shall be held in program custody by sealing with wax impressed with an official program metal brand. Railroad cars, motortrucks and trailers used to transport such pork shall be sealed with official program car seals except that sealed and marked closed containers may be shipped in unsealed railroad cars, motortrucks and trailers. Shipping containers such as boxes, barrels, and tierces, containing pork refrigerated in accordance with this section shall be plainly and conspicuously marked with a label or stencil furnished by the establishment, as follows: “Pork product

   degrees F. days’ refrigeration,” indicating the temperature at which the product was refrigerated and the length of time so treated. For each consignment there shall be promptly issued and forwarded by the inspector to the veterinary supervisor at destination a report by memorandum entitled “Notice of Unmarked Meats Shipped Under Seal,” appropriately describing the character of the containers, and that the contents are “Pork product degrees F. days’ refrigeration.” A duplicate copy shall be retained in the Region file.

Cross References

This section cited in 7 Pa. Code § 1.141 (relating to general requirements); 7 Pa. Code § 1.331 (relating to treatment of pork and products containing pork); and 7 Pa. Code § 1.544 (relating to products requiring special supervision).