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Ordinance Regulating and Licensing the Selling of Food
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Ordinance Regulating and Licensing the Selling of Food
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6/3/2015 2:06:01 PM
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City Council - City Clerk
City Council - Document Type
Ordinances
City Counci - Date
12/27/1937
Ord-Res Number
3237-37
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. <br />of y 7so,' rTicipa7 ty <br />C'ty o th'Bend Any animal or meat found not properly <br />of ftaf., o. c.rr tari7er C!'eha7`irry pta/oer /ns�eGf%bn <br />stampeYshall'be condemned and destroyed by the Director <br />of Public Health, the City Food Inspeetor,or their rep- PEAT MUST BE IN- <br />SPECTED AND STAAPED. <br />resentatives. Said representatives shall have authority <br />for such purpose to enter any place where meat or food for <br />human consumption is kept or offered for sale, and it shall <br />be his du to condemn an meat% <br />duty y sold or <br />offered for sale in violation of this or any other ordinance L <br />in the City of South Bend. T/?<s gecfop 9Ara.LL4e.�c /1 ✓� 0'7 Q`7W a/ fe <br />st/:1938 <br />SECTION 31. For the purpose of this ordinance, sausage or <br />sausage meat shall be held to be a comminuted meat from <br />meat cattle or swine, or a mixture of such meats, either <br />fresh, salted, pickled or smoked, with added salt and <br />spices, and with or without the addition of edible animal <br />fat, blood and sugar, or subsequent smoking. <br />SECTION 32. All sausage sold in the City of South Bend <br />shall conform to the following grades as hereinafter set <br />forth, and shall be plainly labeled so as to indicate the <br />grade to the customer. <br />GRADE NO. 1: Sausage in Grade 1 shall consist only <br />of skeletal meat prepared from the animal carcass, ex- <br />clusive of the head, with added salt and seasoning. For <br />the purpose of facilitating manufacture not more than <br />three per cent (3/) of water or ice may be added to sausage <br />which is not smoked or cooked, milk, skimmed milk, dried <br />milk, dried skimmed milk, malted milk, and anologous sub- <br />stances and products approved by the U.S. Department of <br />Agriculture, may be added to sausage, Provided, their use <br />does not result in added water or moisture in excess of <br />the three per cent (3/) as hereinabove stated. Grade No. 1 <br />sausage shall not contain dried milk, dried skimmed milk, <br />malted milk, or other dehydrated milk product, in excess <br />Page 21 <br />DEFINING SAUSAGE <br />ESTABLISHING TWO. <br />GRADES OF SAUSAGE <br />GRADE NO. 1 <br />
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