Title 9

CHAPTER III SUBCHAP E

Subchapter E - Regulatory Requirements Under The Federal Meat Inspection Act, The Poultry Products Inspection Act, And The Egg Products Inspection Act

9:2.0.2.4.40	PART 412	PART 412 - LABEL APPROVAL
9:2.0.2.4.40.0.69.1	SECTION 412.1	412.1 Label approval.
9:2.0.2.4.40.0.69.2	SECTION 412.2	412.2 Approval of generic labels.
9:2.0.2.4.41	PART 416	PART 416 - SANITATION
9:2.0.2.4.41.0.69.1	SECTION 416.1	416.1 General rules.
9:2.0.2.4.41.0.69.2	SECTION 416.2	416.2 Establishment grounds and facilities.
9:2.0.2.4.41.0.69.3	SECTION 416.3	416.3 Equipment and utensils.
9:2.0.2.4.41.0.69.4	SECTION 416.4	416.4 Sanitary operations.
9:2.0.2.4.41.0.69.5	SECTION 416.5	416.5 Employee hygiene.
9:2.0.2.4.41.0.69.6	SECTION 416.6	416.6 Tagging insanitary equipment, utensils, rooms or compartments.
9:2.0.2.4.41.0.69.7	SECTION 416.11	416.11 General rules.
9:2.0.2.4.41.0.69.8	SECTION 416.12	416.12 Development of Sanitation SOP's.
9:2.0.2.4.41.0.69.9	SECTION 416.13	416.13 Implementation of SOP's.
9:2.0.2.4.41.0.69.10	SECTION 416.14	416.14 Maintenance of Sanitation SOP's.
9:2.0.2.4.41.0.69.11	SECTION 416.15	416.15 Corrective Actions.
9:2.0.2.4.41.0.69.12	SECTION 416.16	416.16 Recordkeeping requirements.
9:2.0.2.4.41.0.69.13	SECTION 416.17	416.17 Agency verification.
9:2.0.2.4.42	PART 417	PART 417 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
9:2.0.2.4.42.0.69.1	SECTION 417.1	417.1 Definitions.
9:2.0.2.4.42.0.69.2	SECTION 417.2	417.2 Hazard Analysis and HACCP Plan.
9:2.0.2.4.42.0.69.3	SECTION 417.3	417.3 Corrective actions.
9:2.0.2.4.42.0.69.4	SECTION 417.4	417.4 Validation, Verification, Reassessment.
9:2.0.2.4.42.0.69.5	SECTION 417.5	417.5 Records.
9:2.0.2.4.42.0.69.6	SECTION 417.6	417.6 Inadequate HACCP Systems.
9:2.0.2.4.42.0.69.7	SECTION 417.7	417.7 Training.
9:2.0.2.4.42.0.69.8	SECTION 417.8	417.8 Agency verification.
9:2.0.2.4.43	PART 418	PART 418 - RECALLS
9:2.0.2.4.43.0.69.1	SECTION 418.1	418.1 [Reserved]
9:2.0.2.4.43.0.69.2	SECTION 418.2	418.2 Notification.
9:2.0.2.4.43.0.69.3	SECTION 418.3	418.3 Preparation and maintenance of written recall procedures.
9:2.0.2.4.43.0.69.4	SECTION 418.4	418.4 Records.
9:2.0.2.4.44	PART 424	PART 424 - PREPARATION AND PROCESSING OPERATIONS
9:2.0.2.4.44.1	SUBPART A	Subpart A - General
9:2.0.2.4.44.1.69.1	SECTION 424.1	424.1 Purpose and scope.
9:2.0.2.4.44.2	SUBPART C	Subpart C - Food Ingredients and Sources of Radiation
9:2.0.2.4.44.2.69.1	SECTION 424.21	424.21 Use of food ingredients and sources of radiation.
9:2.0.2.4.44.2.69.2	SECTION 424.22	424.22 Certain other permitted uses.
9:2.0.2.4.44.2.69.3	SECTION 424.23	424.23 Prohibited uses.
9:2.0.2.4.45	PART 430	PART 430 - REQUIREMENTS FOR SPECIFIC CLASSES OF PRODUCT
9:2.0.2.4.45.0.69.1	SECTION 430.1	430.1 Definitions.
9:2.0.2.4.45.0.69.2	SECTION 430.4	430.4 Control of Listeria monocytogenes in post-lethality exposed ready-to-eat products.
9:2.0.2.4.46	PART 431	PART 431 - THERMALLY PROCESSED, COMMERCIALLY STERILE PRODUCTS
9:2.0.2.4.46.0.69.1	SECTION 431.1	431.1 Definitions.
9:2.0.2.4.46.0.69.2	SECTION 431.2	431.2 Containers and closures.
9:2.0.2.4.46.0.69.3	SECTION 431.3	431.3 Thermal processing.
9:2.0.2.4.46.0.69.4	SECTION 431.4	431.4 Critical factors and the application of the process schedule.
9:2.0.2.4.46.0.69.5	SECTION 431.5	431.5 Operations in the thermal processing area.
9:2.0.2.4.46.0.69.6	SECTION 431.6	431.6 Equipment and procedures for heat processing systems.
9:2.0.2.4.46.0.69.7	SECTION 431.7	431.7 Processing and production records.
9:2.0.2.4.46.0.69.8	SECTION 431.8	431.8 Record review and maintenance.
9:2.0.2.4.46.0.69.9	SECTION 431.9	431.9 Deviations in processing.
9:2.0.2.4.46.0.69.10	SECTION 431.10	431.10 Finished product inspection.
9:2.0.2.4.46.0.69.11	SECTION 431.11	431.11 Personnel and training.
9:2.0.2.4.46.0.69.12	SECTION 431.12	431.12 Recall procedure.
9:2.0.2.4.47	PART 439	PART 439 - ACCREDITATION OF NON-FEDERAL CHEMISTRY LABORATORIES
9:2.0.2.4.47.0.69.1	SECTION 439.1	439.1 Definitions.
9:2.0.2.4.47.0.69.2	SECTION 439.5	439.5 Applications for accreditation.
9:2.0.2.4.47.0.69.3	SECTION 439.10	439.10 Criteria for obtaining accreditation.
9:2.0.2.4.47.0.69.4	SECTION 439.20	439.20 Criteria for maintaining accreditation.
9:2.0.2.4.47.0.69.5	SECTION 439.50	439.50 Refusal of accreditation.
9:2.0.2.4.47.0.69.6	SECTION 439.51	439.51 Probation of accreditation.
9:2.0.2.4.47.0.69.7	SECTION 439.52	439.52 Suspension of accreditation.
9:2.0.2.4.47.0.69.8	SECTION 439.53	439.53 Revocation of accreditation.
9:2.0.2.4.47.0.69.9	SECTION 439.60	439.60 Notification and hearings.
9:2.0.2.4.48	PART 441	PART 441 - CONSUMER PROTECTION STANDARDS: RAW PRODUCTS
9:2.0.2.4.48.0.69.1	SECTION 441.10	441.10 Retained water.
9:2.0.2.4.49	PART 442	PART 442 - QUANTITY OF CONTENTS LABELING AND PROCEDURES AND REQUIREMENTS FOR ACCURATE WEIGHTS
9:2.0.2.4.49.0.69.1	SECTION 442.1	442.1 Quantity of contents labeling.
9:2.0.2.4.49.0.69.2	SECTION 442.2	442.2 Definitions and procedures for determining net weight compliance.
9:2.0.2.4.49.0.69.3	SECTION 442.3	442.3 Scale requirements for accurate weights, repairs, adjustments, and replacements after inspection.
9:2.0.2.4.49.0.69.4	SECTION 442.4	442.4 Testing of scales.
9:2.0.2.4.49.0.69.5	SECTION 442.5	442.5 Handling of failed product.
9:2.0.2.4.50	PART 500	PART 500 - RULES OF PRACTICE
9:2.0.2.4.50.0.69.1	SECTION 500.1	500.1 Definitions.
9:2.0.2.4.50.0.69.2	SECTION 500.2	500.2 Regulatory control action.
9:2.0.2.4.50.0.69.3	SECTION 500.3	500.3 Withholding action or suspension without prior notification.
9:2.0.2.4.50.0.69.4	SECTION 500.4	500.4 Withholding action or suspension with prior notification.
9:2.0.2.4.50.0.69.5	SECTION 500.5	500.5 Notification, appeals, and actions held in abeyance.
9:2.0.2.4.50.0.69.6	SECTION 500.6	500.6 Withdrawal of inspection.
9:2.0.2.4.50.0.69.7	SECTION 500.7	500.7 Refusal to grant inspection.
9:2.0.2.4.50.0.69.8	SECTION 500.8	500.8 Procedures for rescinding or refusing approval of marks, labels, and containers.

---