Sec. 7117.
Hamburger or ground beef consists of fresh beef meat that has been comminuted and shall be identified as either hamburger or ground beef. Hamburger shall not contain more than 30% of fat. Ground beef shall meet the same requirements as hamburger except that it shall not contain more than 20% of fat. Monosodium glutamate may be added if declared. Hamburger may contain added beef fat, but ground beef shall not contain added fat. Ground beef and hamburger shall not contain added water or ice. Only ground beef may be qualified by the name of a particular cut of meat, such as "ground beef round" or "ground beef chuck". If so qualified, it shall consist entirely of meat from the particular meat cut and be certified as that specific cut by a method of certification as the director may establish by rule. Hamburger or ground beef shall not contain by-products or variety meats, binders, extenders, artificial color, vegetable coloring, chemical preservative, boric acid or borates, sulphites, sulfur dioxide, or sulphurous acid. No other parts of the animal or any other substance except as otherwise provided in this subsection is permitted in hamburger or ground beef.
History: 2000, Act 92, Eff. Nov. 8, 2000 Compiler's Notes: Sec. 1117 of Act 92 of 2000 provides:“Sec. 1117. (1) Subject to subsections (2) and (3), this act takes effect 6 months after the date of enactment.“(2) Until 6 months after the effective date of this act, compliance with the standards of the design, construction, and equipment of a food service establishment approved under former sections 12901, 12902, 12903, 12904, 12905a, 12906, 12907, 12908, 12910, 12911, 12912, 12913, 12916, and 12921 of the public health code, MCL 333.12901, 333.12902, 333.12903, 333.12904, 333.12905a, 333.12906, 333.12907, 333.12908, 333.12910, 333.12911, 333.12912, 333.12913, 333.12916, and 333.12921, is considered compliance with this act.“(3) Beginning 6 months after the effective date of this act, a food service establishment shall comply with the standards of design, construction, and equipment established under this act.
Structure Michigan Compiled Laws
Chapter 289 - Pure Foods and Standards
Act 92 of 2000 - Food Law (289.1101 - 289.8111)
92-2000-VII - Chapter VII Food and Processing Standards (289.7101...289.7137)
Section 289.7101 - Compliance With Federal Regulations; Exception.
Section 289.7103 - Processing Low-Acid Foods; Requirements.
Section 289.7104 - Control of Molluscan Shellfish.
Section 289.7105 - Processor of Seafood; Waiver for Processor of Smoked Fish.
Section 289.7106 - Processors of Juice; Safe Cider Production.
Section 289.7111 - Packaged Food; Compliance With Federal Regulations.
Section 289.7112 - Adoption of Federal Regulations.
Section 289.7113 - Definitions.
Section 289.7114 - Shell Eggs.
Section 289.7115 - Sausage; Contents; Definitions; Requirements.
Section 289.7117 - Hamburger or Ground Beef; Contents.
Section 289.7119 - Other Comminuted Meat Food Products; Compliance With Federal Regulations.
Section 289.7121 - Chili or Chili Con Carne; Contents.
Section 289.7123 - Meat Loaf; Contents.
Section 289.7125 - Ground Lamb, Chicken, Turkey, and Veal; Contents.
Section 289.7127 - Meat Pattie; Contents.
Section 289.7129 - Food Subject to Standards; Identification; Common or Usual Name.
Section 289.7131 - Federally Inspected Meats; Preemption of State Ingredient Standards.
Section 289.7133 - Artificial Casings or Containers; Products Considered as Adulterated.
Section 289.7135 - Experimental Packs of Food; Temporary Permits.