December 12, 2013, Introduced by Rep. LaFontaine and referred to the Committee on Agriculture.
A bill to amend 2000 PA 92, entitled
"Food law,"
by amending section 7115 (MCL 289.7115), as amended by 2007 PA 114.
THE PEOPLE OF THE STATE OF MICHIGAN ENACT:
Sec. 7115. (1) Sausage consists only of skeletal meat either
fresh, cured, salted, pickled, or smoked. Poultry sausage may
contain accompanying skin in natural proportions.
(2) Sausage may contain the following:
(a) Salt or spice, cure agents such as sodium or potassium
nitrate or sodium or potassium nitrite, cure accelerators such as
sodium
erythorbate or ascorbic acid, all that if the salt, spice,
cure agents, or cure accelerators comply with applicable
regulations of the United States department of agriculture food
safety inspection service or any other curing agents determined
appropriate by the department or pursuant to rules promulgated
under this act. As used in this subdivision, "curing agent" or
"curing accelerator" means any substance added to meat to cause or
enhance preservation of the meat product.
(b) Added edible animal fat from the animals specified, eggs
or egg products, chives, tomatoes, parsley, peppers, onions,
garlic, celery, seasoning, or other natural flavoring, honey,
syrup,
sugar, pure refined dextrose, or subsequent cooking or
smoking.if the sausage is subsequently cooked or
smoked.
(c) Not more than 3-1/2% by weight nonfat dry milk, dry whole
milk, or calcium-reduced milk if it is declared in conjunction with
the product name.
(d) Fruits, vegetables, or nuts, or a combination thereof, if
the name of the product is so qualified.
(e) Not less than 12% protein. The protein content requirement
shall
does not apply to pork sausage, breakfast sausage, or
roasted
sausage but the finished product shall contain not more than 50% of
fat. Fresh sausage shall contain no added water, except to
facilitate chopping or mixing and in an amount not to exceed 3% of
the total ingredients. Cooked sausage shall not exceed 40% fat and
added water.
(f)
Fresh and If the sausage
is fresh or fresh frozen sausage
,
or smoked and or unsmoked dry sausage, may
contain antioxidants
such as butylated hydroxyanisole, butylated hydroxytoluene, or
propyl gallate, or a combination of these antioxidants, with or
without citric acid, in amounts that comply with applicable
regulations of the United States department of agriculture food
safety inspection service. When such antioxidants are added, the
label on the product shall declare the presence of antioxidants in
the manner required by the United States department of agriculture
food safety inspection service.
(3) (g)
Sausage shall not contain any
extenders, artificial
flavors, artificial color, binders, excess added water or ice,
boric acid or borates, sulphites, sulfur dioxide, sulphurous acid,
or any other harmful preservative, by-products, or variety meats.
Extenders necessary to produce low-fat products may be permitted as
described in rules promulgated under this act. No other parts of
the
animal or any other substance excepting except as above
specified
shall be is permitted in sausage.
(4) (h)
Harmless lactic acid bacterial starters
may be used in
an amount not to exceed 1/2 of 1%. When used, the harmless
bacterial starter shall be included in the list of ingredients in
the order of its predominance.
(5) (i)
The following products are
considered to be sausage,
whether processed or inserted in either natural or artificial
casings or other containers: wieners, bologna, ring bologna,
knackwurst, bratwurst, roasted sausage, breakfast sausage, pork
sausage, chicken sausage, turkey sausage, leona, beer salami,
cooked salami, Polish sausage, minced luncheon, kielbasa,
bockwurst, all varieties of dry or semi-dry sausage, and other meat
food products prepared in sausage form and excluding loaves, liver
products, headcheese, sulze, blood sausage, potato sausage, kishka,
tongue sausage, and New York or New England pressed luncheon.
(6) (j)
"Fresh pork sausage",
"Polish sausage", "fresh
kielbasa",
and "fresh country-style sausage" are sausages shall be
prepared from fresh pork meat.
(7) (k)
"Italian-style sausage"
shall not be uncured,
unsmoked,
cured or smoked and should
contain at least 85% meat or
meat
and fat with no more than 35% fat. Italian sausage contains
shall contain fennel or anise and may contain red and green pepper,
onion, and garlic. Italian sausage shall be prepared from fresh
pork meat.
(8) (l) "Fresh
beef sausage" is shall
be prepared with fresh
beef meat and shall not contain more than 30% fat.
(9) (m)
"Poultry sausage or
poultry-meat sausage" shall be
made from fresh poultry meat containing the natural proportions of
light and dark meat unless otherwise designated. The name shall be
identified by the species contained if the product contains all its
meat from 1 species. It shall not contain more than 30% fat.
Poultry-meat sausage shall not contain skin.
(10) (n)
"Cervid sausage" shall be
made from the meat of
cervidae from approved sources. The name shall be identified by the
species contained if the product contains all its meat from 1
species, such as "venison sausage" or "elk sausage". A person shall
not offer for sale, sell, or expose for sale any other product
described as cervid sausage. Fat of another species and approved
source may be added to cervid sausage.
(o)
Sausage containing wild game and made on commercial order
shall
be labeled "not for sale". Wild game from more than 1 owner
shall
not be mixed into sausage unless a licensed processor
butchered
all the wild game. Processors shall reject any carcass
that
shows evidence of spoilage or contamination. Wild game and
wild-game
product and processing times shall be kept separate from
other
meat and meat processing, including, but not limited to,
storage
in separate or structurally-partitioned coolers. Food
contact
surfaces shall be thoroughly washed and sanitized after the
processing
of wild game and before the resumption of any other
processing.
(11) "Wild game sausage" shall be made from or contain wild
game. A food establishment shall meet all of the following
requirements with respect to wild game sausage:
(a) Wild game sausage shall be identified by the species
contained in the product, such as "bear sausage".
(b) Wild game sausage shall not be sold and shall be labeled
"not for sale".
(c) A food establishment shall reject for use in wild game
sausage any carcass that in whole or in part shows evidence of
spoilage or disease.
(d) If wild game that is not butchered by a licensed food
establishment is made into wild game sausage containing wild game
from more than 1 owner, the final consumer shall be provided with a
written advisory stating "made from multiple wild game sources that
did not receive whole carcass examination by a licensed food
establishment". The text size of the advisory shall be a minimum of
11-point font in a color that provides a clear contrast to the
background.
(e) The following categories of foods shall be kept physically
separated during storage and shall not be processed, prepared, or
held simultaneously in the same space:
(i) Raw wild game butchered by a licensed food establishment.
(ii) Raw wild game from sources other than a licensed food
establishment.
(iii) All other foods.
(f) One of the following requirements shall be met:
(i) Food contact surfaces shall be thoroughly washed, rinsed,
and sanitized between the processing of raw wild game butchered by
a licensed food establishment, raw wild game not butchered by a
licensed food establishment, and any other food.
(ii) Processing shall be done in the following sequence: foods
other than raw wild game, raw wild game butchered by a licensed
food processor, raw wild game not butchered by a licensed food
establishment. After sequential processing, food contact surfaces
shall be thoroughly washed, rinsed, and sanitized.