Part 319—Definitions and Standards of Identity or Composition

1. CFR
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3. Title 9
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5. Chapter III
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7. Part 319

Subparts

• A
  Subpart A—General Sections 319.1–319.10
• B
  Subpart B—Raw Meat Products Sections 319.15–319.29
• C
  Subpart C—Cooked Meats Sections 319.80–319.81
• D
  Subpart D—Cured Meats, Unsmoked and Smoked Sections 319.100–319.107
• E
  Subpart E—Sausage Generally: Fresh Sausage Sections 319.140–319.145
• F
  Subpart F—Uncooked, Smoked Sausage Section 319.160
• G
  Subpart G—Cooked Sausage Sections 319.180–319.182
• H
  Subpart H [Reserved]
• I
  Subpart I—Semi-Dry Fermented Sausage [Reserved]
• J
  Subpart J—Dry Fermented Sausage [Reserved]
• K
  Subpart K—Luncheon Meat, Loaves and Jellied Products Sections 319.260–319.261
• L
  Subpart L—Meat Specialties, Puddings and Nonspecific Loaves Sections 319.280–319.281
• M
  Subpart M—Canned, Frozen, or Dehydrated Meat Food Products Sections 319.300–319.313
• N
  Subpart N—Meat Food Entree Products, Pies, and Turnovers Section 319.500
• O
  Subpart O—Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items Section 319.600
• P
  Subpart P—Fats, Oils, Shortenings Sections 319.700–319.703
• Q
  Subpart Q—Meat Soups, Soup Mixes, Broths, Stocks, Extracts Sections 319.720–319.721
• R
  Subpart R—Meat Salads and Meat Spreads Sections 319.760–319.762
• S
  Subpart S—Meat Baby Foods [Reserved]
• T
  Subpart T—Dietetic Meat Foods [Reserved]
• U
  Subpart U—Miscellaneous Sections 319.880–319.881