Section 911.1 - Mexican Style Chorizo(a) Mexican style chorizo is a non-fermented, cured or uncured, perishable sausage that is uncooked, semidried in an atmospherically controlled drying chamber, and prepared with fresh or frozen meats and meat fat with the meat fat constituting not more than thirty percent of the finished product. It is seasoned with one or more types of peppers. No binders or extenders are allowed.(b) The following are standards for specific types of Mexican style chorizo: (1) "Mexican Style Chorizo" shall be prepared with fresh or frozen pork or fresh or frozen pork and pork fat.(2) "Mexican Style Chorizo with Beef," "Mexican Style Chorizo with Veal," and Mexican Style Chorizo with Beef and Veal" shall be prepared with fresh or frozen pork and with beef and/or veal. Pork shall constitute the major portion of the meat content.(3) "Mexican Style Beef Chorizo" shall be prepared with fresh or frozen beef or and fresh or frozen beef and beef fat.(4) "Mexican Style Veal Chorizo" shall be prepared with fresh or frozen veal or fresh or frozen veal and veal fat.(c) Optional ingredients in Mexican style chorizo include: (1) Spices (including paprika, oregano, and cumin) and flavorings.(2) Water or ice to facilitate chopping or mixing, but not to exceed three percent of the total weight of all ingredients, including water.(3) One or more types of chili peppers, such as red or green peppers, jalapeno peppers, chili pepper, green chilies, cayenne peppers, chili powder, jalapeno powder, or the various varieties of dried pepper pods that have been soaked and ground or made into a sauce.(4) Cider vinegar, wine vinegar, or apple cider vinegar. The vinegar used shall have a concentration of no less than four grams of acetic acid per 100 cubic centimeters (20 °C).(5) Orange juice or pineapple juice or a combination of orange juice and pineapple juice. These may be from concentrate.(6) Dehydrated, powdered, or fresh garlic, onions, or a combination of garlic and onions.(7) Sugar, dextrose, corn syrup, corn syrup solids, and glucose syrup.(8) Monosodium glutamate.(9) Antioxidants and oxygen interceptors listed in 9 CFR section 424.21 (2006), and Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products, Amendment 10 (January 18, 2007), published by the United States Department of Agriculture (USDA), Food Safety and Inspection Service, such as BHA (butylated hydroxyanisole), BHT (butylated hydroxytolene), propyl gallate, TBHQ (tertiary butythydroquinone).(10) Bacterial growth inhibitors listed in 9 CFR section 424.21 (2006), and Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products, Amendment 10 (January 18, 2007), published by the United States Department of Agriculture (USDA), Food Safety and Inspection Service, such as sodium lactate.(11) Beef, veal, beef and veal, and/or beef fat.(12) Sodium or potassium nitrite not to exceed " ounce per 100 pounds of meat and meat by products (7 grams per 45000 grams =150 ppm). If nitrite is used in the product formulation, the product shall be labeled with the word "cured" in the product name, such as "Cured Mexican Style Chorizo." The word "cured" shall be displayed on the product label in the same size and style of lettering as other words in the product name.(13) If sodium or potassium nitrite is used, curing accelerators listed in 9 CFR section 424.21 (2006), and Directive 7120.1, Safe and Suitable Ingredients Used in the Production of Meat and Poultry Products, Amendment 10 (January 18, 2007), published by the United States Department of Agriculture (USDA), Food Safety and Inspection Service, such as sodium erythorbate or sodium ascorbate.(d) Finished Mexican style chorizo shall meet one the following standards: (1) A water activity of 0.95 or less and a pH level of 5.0 or less.(2) A moisture to protein ratio of 3.1 to 1 or below with a pH level of 5.0 or less.(3) A pH level of 4.5 or less.(e) If Mexican style chorizo contains pork, one of the following is required: (1) The pork shall be treated for the destruction of trichinae in accordance with section 910.7 of this subchapter;(2) If displayed in a self-service counter, the product shall be clearly labeled "Raw Product -- Cook Thoroughly Before Serving;" or(3) If not labeled and handed to the customer by an establishment employee, the product shall be accompanied by a handout instructing the customer to thoroughly cook it before serving.Cal. Code Regs. Tit. 3, § 911.1
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22). Note: Authority cited: Sections 407, 18693, 18735, 18960, 18961 and 19014, Food and Agricultural Code. Reference: Sections, 18662, 18664, 18665, 18676, 18724, 18730, 18731, 18944, 18974, 18972 and 19017, Food and Agricultural Code.
1. New section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).