Ordinance Regulating and Licensing the Selling of Food

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A 3• 5'°o of three per cent • No other parts of the animal or any other substance as above noted shall be permitted in Grade No. 1 sausage. GRADE NO. 2: Sausage in Grade No.2 may include, in addition to the meat constituents, the salt and seasoning - GRADE NO 2 ingredients mentioned in Grade 1, skeletal meat from the head, heart, and other wholesome meats not necessarily skeletal, but shall not include slaughterhouse by- products, cracklings or crackling -meal, tripe, lungs, stomachs, wessand meats, udders, lips, ears or snoots. Grade No. 2 sausage may contain whole or skim milk powder or /and cereal, vegetable starch or vegetable four. The combined amount of eereal, vegetable starch, vegetable flour and dehydrated milk product shall not exceed 4.5 per cent and shall not result in added water or moisture in excess of four (4) per cent. SECTION 33. Sausage of the type which is smoked or cooked, such as Frankfurt.style, Vienna style, and Bologna style, in the finished product may contain not more than ten(10) per cent of added water to make the product palatable. SECTION 34. All sausage sold in the bulk commonly referred to as pan sausage shall be plainly labeled so as to show what it has been made from and to which of the foregoing grades it complies. For the purpose of such labeling, "hamburger" shall be deemed and construed to mean ground lean beef of skeletal origin only exclusive of the head, containing no heart, liver, tongue, tripe or cereal or added water and no fats, other than the natural fat contained in the lean beef from which said "hamburger" is made. It shall be unlawful to designate as "hamburger" any meat or meat product sold, offered for sale, advertised for sale, or disposed of, unless such meat or meat product Page 22 BOLOGNA PAN SAUSAGE TO BE LABELED DEFINING "HAL2, URGER" AND PORK SAUSAGE