Title 9

Volume 2 CHAPTER III SUBCHAP A

Subchapter A - Agency Organization And Terminology; Mandatory Meat And Poultry Products Inspection And Voluntary Inspection And Certification

9:2.0.2.1.1PART 300
PART 300 - AGENCY MISSION AND ORGANIZATION
9:2.0.2.1.1.0.21.1SECTION 300.1
     300.1 Purpose.
9:2.0.2.1.1.0.21.2SECTION 300.2
     300.2 FSIS responsibilities.
9:2.0.2.1.1.0.21.3SECTION 300.3
     300.3 FSIS organization.
9:2.0.2.1.1.0.21.4SECTION 300.4
     300.4 Organizational terminology; personnel.
9:2.0.2.1.1.0.21.5SECTION 300.6
     300.6 Access to establishments and other places of business.
9:2.0.2.1.2PART 301
PART 301 - TERMINOLOGY; ADULTERATION AND MISBRANDING STANDARDS
9:2.0.2.1.2.0.21.1SECTION 301.1
     301.1 General.
9:2.0.2.1.2.0.21.2SECTION 301.2
     301.2 Definitions.
9:2.0.2.1.3PART 302
PART 302 - APPLICATION OF INSPECTION AND OTHER REQUIREMENTS
9:2.0.2.1.3.0.21.1SECTION 302.1
     302.1 Establishments requiring inspection.
9:2.0.2.1.3.0.21.2SECTION 302.2
     302.2 Application of requirements in designated States or Territories; and to designated plants endangering public health.
9:2.0.2.1.3.0.21.3SECTION 302.3
     302.3 Livestock and products entering official establishments.
9:2.0.2.1.4PART 303
PART 303 - EXEMPTIONS
9:2.0.2.1.4.0.21.1SECTION 303.1
     303.1 Exemptions.
9:2.0.2.1.4.0.21.2SECTION 303.2
     303.2 Experimentation: Intensity of inspection coverage.
9:2.0.2.1.5PART 304
PART 304 - APPLICATION FOR INSPECTION; GRANT OF INSPECTION
9:2.0.2.1.5.0.21.1SECTION 304.1
     304.1 Application for inspection.
9:2.0.2.1.5.0.21.2SECTION 304.2
     304.2 Information to be furnished; grant or refusal of inspection.
9:2.0.2.1.5.0.21.3SECTION 304.3
     304.3 Conditions for receiving inspection.
9:2.0.2.1.6PART 305
PART 305 - OFFICIAL NUMBERS; INAUGURATION OF INSPECTION; WITHDRAWAL OF INSPECTION; REPORTS OF VIOLATION
9:2.0.2.1.6.0.21.1SECTION 305.1
     305.1 Official numbers; subsidiaries and tenants.
9:2.0.2.1.6.0.21.2SECTION 305.2
     305.2 Separation of official establishments.
9:2.0.2.1.6.0.21.3SECTION 305.3
     305.3 Sanitation and adequate facilities.
9:2.0.2.1.6.0.21.4SECTION 305.4
     305.4 Inauguration of inspection.
9:2.0.2.1.6.0.21.5SECTION 305.6
     305.6 Reports of violations.
9:2.0.2.1.7PART 306
PART 306 - ASSIGNMENT AND AUTHORITIES OF PROGRAM EMPLOYEES
9:2.0.2.1.7.0.21.1SECTION 306.1
     306.1 Designation of circuit supervisor and assistants.
9:2.0.2.1.7.0.21.2SECTION 306.2
     306.2 Program employees to have access to establishments.
9:2.0.2.1.7.0.21.3SECTION 306.3
     306.3 Badge as identification of inspectors.
9:2.0.2.1.7.0.21.4SECTION 306.4
     306.4 Assignment of Program employees where members of family employed; soliciting employment; procuring product from official establishments.
9:2.0.2.1.7.0.21.5SECTION 306.5
     306.5 Appeals.
9:2.0.2.1.8PART 307
PART 307 - FACILITIES FOR INSPECTION
9:2.0.2.1.8.0.21.1SECTION 307.1
     307.1 Facilities for Program employees.
9:2.0.2.1.8.0.21.2SECTION 307.2
     307.2 Other facilities and conditions to be provided by the establishment.
9:2.0.2.1.8.0.21.3SECTION 307.3
     307.3 Inspectors to furnish and maintain implements in a sanitary condition.
9:2.0.2.1.8.0.21.4SECTION 307.4
     307.4 Schedule of operations.
9:2.0.2.1.8.0.21.5SECTION 307.5
     307.5 Overtime and holiday inspection service.
9:2.0.2.1.8.0.21.6SECTION 307.6
     307.6 Basis of billing for overtime and holiday services.
9:2.0.2.1.8.0.21.7SECTION 307.7
     307.7 Safety requirements for electrical stimulating (EST) equipment.
9:2.0.2.1.9PART 308
PART 308 [RESERVED]
9:2.0.2.1.10PART 309
PART 309 - ANTE-MORTEM INSPECTION
9:2.0.2.1.10.0.21.1SECTION 309.1
     309.1 Ante-mortem inspection on premises of official establishments.
9:2.0.2.1.10.0.21.2SECTION 309.2
     309.2 Livestock suspected of being diseased or affected with certain conditions; identifying suspects; disposition on post-mortem inspection or otherwise.
9:2.0.2.1.10.0.21.3SECTION 309.3
     309.3 Dead, dying, disabled, or diseased and similar livestock.
9:2.0.2.1.10.0.21.4SECTION 309.4
     309.4 Livestock showing symptoms of certain metabolic, toxic, nervous, or circulatory disturbances, nutritional imbalances, or infectious or parasitic diseases.
9:2.0.2.1.10.0.21.5SECTION 309.5
     309.5 Swine; disposal because of hog cholera.
9:2.0.2.1.10.0.21.6SECTION 309.6
     309.6 Epithelioma of the eye.
9:2.0.2.1.10.0.21.7SECTION 309.7
     309.7 Livestock affected with anthrax; cleaning and disinfection of infected livestock pens and driveways.
9:2.0.2.1.10.0.21.8SECTION 309.8
     309.8 Cattle affected with anasarca and generalized edema.
9:2.0.2.1.10.0.21.9SECTION 309.9
     309.9 Swine erysipelas.
9:2.0.2.1.10.0.21.10SECTION 309.10
     309.10 Onset of parturition.
9:2.0.2.1.10.0.21.11SECTION 309.11
     309.11 Vaccine livestock.
9:2.0.2.1.10.0.21.12SECTION 309.12
     309.12 Emergency slaughter; inspection prior to.
9:2.0.2.1.10.0.21.13SECTION 309.13
     309.13 Disposition of condemned livestock.
9:2.0.2.1.10.0.21.14SECTION 309.14
     309.14 Brucellosis-reactor goats.
9:2.0.2.1.10.0.21.15SECTION 309.15
     309.15 Vesicular diseases.
9:2.0.2.1.10.0.21.16SECTION 309.16
     309.16 Livestock suspected of having biological residues.
9:2.0.2.1.10.0.21.17SECTION 309.17
     309.17 Livestock used for research.
9:2.0.2.1.10.0.21.18SECTION 309.18
     309.18 Official marks and devices for purposes of ante-mortem inspection.
9:2.0.2.1.10.0.21.19SECTION 309.19
     309.19 Market hog segregation under the new swine slaughter inspection system.
9:2.0.2.1.11PART 310
PART 310 - POST-MORTEM INSPECTION
9:2.0.2.1.11.0.21.1SECTION 310.1
     310.1 Extent and time of post-mortem inspection; post-mortem inspection staffing standards.
9:2.0.2.1.11.0.21.2SECTION 310.2
     310.2 Identification of carcass with certain severed parts thereof and with animal from which derived.
9:2.0.2.1.11.0.21.3SECTION 310.3
     310.3 Carcasses and parts in certain instances to be retained.
9:2.0.2.1.11.0.21.4SECTION 310.4
     310.4 Identification of carcasses and parts; tagging.
9:2.0.2.1.11.0.21.5SECTION 310.5
     310.5 Condemned carcasses and parts to be so marked; tanking; separation.
9:2.0.2.1.11.0.21.6SECTION 310.6
     310.6 Carcasses and parts passed for cooking; marking.
9:2.0.2.1.11.0.21.7SECTION 310.7
     310.7 Removal of spermatic cords, pizzles and preputial diverticuli.
9:2.0.2.1.11.0.21.8SECTION 310.8
     310.8 Passing and marking of carcasses and parts.
9:2.0.2.1.11.0.21.9SECTION 310.9
     310.9 Anthrax; carcasses not to be eviscerated; disposition of affected carcasses; hides, hoofs, horns, hair, viscera and contents, and fat; handling of blood and scalding vat water; general cleanup and disinfection.
9:2.0.2.1.11.0.21.10SECTION 310.10
     310.10 Carcasses with skin or hide on; cleaning before evisceration; removal of larvae of Hypodermae, external parasites and other pathological skin conditions.
9:2.0.2.1.11.0.21.11SECTION 310.11
     310.11 [Reserved]
9:2.0.2.1.11.0.21.12SECTION 310.12
     310.12 Sternum to be split; abdominal and thoracic viscera to be removed.
9:2.0.2.1.11.0.21.13SECTION 310.13
     310.13 Inflating carcasses or parts thereof; transferring caul or other fat.
9:2.0.2.1.11.0.21.14SECTION 310.14
     310.14 Handling of bruised parts.
9:2.0.2.1.11.0.21.15SECTION 310.15
     310.15 Disposition of thyroid glands and laryngeal muscle tissue.
9:2.0.2.1.11.0.21.16SECTION 310.16
     310.16 Disposition of lungs.
9:2.0.2.1.11.0.21.17SECTION 310.17
     310.17 Inspection of mammary glands.
9:2.0.2.1.11.0.21.18SECTION 310.18
     310.18 Contamination of carcasses, organs, or other parts.
9:2.0.2.1.11.0.21.19SECTION 310.19
     310.19 Inspection of kidneys.
9:2.0.2.1.11.0.21.20SECTION 310.20
     310.20 Saving of blood from livestock as an edible product.
9:2.0.2.1.11.0.21.21SECTION 310.21
     310.21 Carcasses suspected of containing sulfa and antibiotic residues; sampling frequency; disposition of affected carcasses and parts.
9:2.0.2.1.11.0.21.22SECTION 310.22
     310.22 Specified risk materials from cattle and their handling and disposition.
9:2.0.2.1.11.0.21.23SECTION 310.23
     310.23 Identification of carcasses and parts of swine.
9:2.0.2.1.11.0.21.24SECTION 310.24
     310.24 [Reserved]
9:2.0.2.1.11.0.21.25SECTION 310.25
     310.25 Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards.
9:2.0.2.1.11.0.21.26SECTION 310.26
     310.26 Establishment responsibilities under the new swine slaughter inspection system.
9:2.0.2.1.11.0.21.27SECTION 310.27
     310.27 Attestation requirements.
9:2.0.2.1.11.0.21.28SECTION 310.28
     310.28 Severability.
9:2.0.2.1.12PART 311
PART 311 - DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS
9:2.0.2.1.12.0.21.1SECTION 311.1
     311.1 Disposal of diseased or otherwise adulterated carcasses and parts; general.
9:2.0.2.1.12.0.21.2SECTION 311.2
     311.2 Tuberculosis.
9:2.0.2.1.12.0.21.3SECTION 311.3
     311.3 Hog cholera.
9:2.0.2.1.12.0.21.4SECTION 311.5
     311.5 Swine erysipelas.
9:2.0.2.1.12.0.21.5SECTION 311.6
     311.6 Diamond-skin disease.
9:2.0.2.1.12.0.21.6SECTION 311.7
     311.7 Arthritis.
9:2.0.2.1.12.0.21.7SECTION 311.8
     311.8 Cattle carcasses affected with anasarca or generalized edema.
9:2.0.2.1.12.0.21.8SECTION 311.9
     311.9 Actinomycosis and actinobacillosis.
9:2.0.2.1.12.0.21.9SECTION 311.10
     311.10 Anaplasmosis, anthrax, babesiosis, bacillary hemoglobinuria in cattle, blackleg, bluetongue, hemorrhagic septicemia, icterohematuria in sheep, infectious bovine rhinotracheitis, leptospirosis, malignant epizootic catarrh, strangles, purpura hemorrhagica, azoturia, infectious equine encephalomyelitis, toxic encephalomyelitis (forage poisoning), infectious anemia (swamp fever), dourine, acute influenza, generalized osteoporosis, glanders (farcy), acute inflammatory lameness, extensive fistula, and unhealed vaccine lesions.
9:2.0.2.1.12.0.21.10SECTION 311.11
     311.11 Neoplasms.
9:2.0.2.1.12.0.21.11SECTION 311.12
     311.12 Epithelioma of the eye.
9:2.0.2.1.12.0.21.12SECTION 311.13
     311.13 Pigmentary conditions; melanosis, xanthosis, ochronosis, etc.
9:2.0.2.1.12.0.21.13SECTION 311.14
     311.14 Abrasions, bruises, abscesses, pus, etc.
9:2.0.2.1.12.0.21.14SECTION 311.15
     311.15 Brucellosis.
9:2.0.2.1.12.0.21.15SECTION 311.16
     311.16 Carcasses so infected that consumption of the meat may cause food poisoning.
9:2.0.2.1.12.0.21.16SECTION 311.17
     311.17 Necrobacillosis, pyemia, and septicemia.
9:2.0.2.1.12.0.21.17SECTION 311.18
     311.18 Caseous lymphadenitis.
9:2.0.2.1.12.0.21.18SECTION 311.19
     311.19 Icterus.
9:2.0.2.1.12.0.21.19SECTION 311.20
     311.20 Sexual odor of swine.
9:2.0.2.1.12.0.21.20SECTION 311.21
     311.21 Mange or scab.
9:2.0.2.1.12.0.21.21SECTION 311.22
     311.22 Hogs affected with urticaria, tinea tonsurans, demodex follicurlorum, or erythema.
9:2.0.2.1.12.0.21.22SECTION 311.23
     311.23 Tapeworm cysts (cysticercus bovis) in cattle.
9:2.0.2.1.12.0.21.23SECTION 311.24
     311.24 Hogs affected with tapeworm cysts.
9:2.0.2.1.12.0.21.24SECTION 311.25
     311.25 Parasites not transmissible to man; tapeworm cysts in sheep; hydatid cysts; flukes; gid bladder-worms.
9:2.0.2.1.12.0.21.25SECTION 311.26
     311.26 Emaciation.
9:2.0.2.1.12.0.21.26SECTION 311.27
     311.27 Injured animals slaughtered at unusual hours.
9:2.0.2.1.12.0.21.27SECTION 311.28
     311.28 Carcasses of young calves, pigs, kids, lambs, and foals.
9:2.0.2.1.12.0.21.28SECTION 311.29
     311.29 Unborn and stillborn animals.
9:2.0.2.1.12.0.21.29SECTION 311.30
     311.30 Livestock suffocated and hogs scalded alive.
9:2.0.2.1.12.0.21.30SECTION 311.31
     311.31 Livers affected with carotenosis; livers designated as “telangiectatic,” “sawdust,” or “spotted.”
9:2.0.2.1.12.0.21.31SECTION 311.32
     311.32 Vesicular diseases.
9:2.0.2.1.12.0.21.32SECTION 311.33
     311.33 Listeriosis.
9:2.0.2.1.12.0.21.33SECTION 311.34
     311.34 Anemia.
9:2.0.2.1.12.0.21.34SECTION 311.35
     311.35 Muscular inflammation, degeneration, or infiltration.
9:2.0.2.1.12.0.21.35SECTION 311.36
     311.36 Coccidioidal granuloma.
9:2.0.2.1.12.0.21.36SECTION 311.37
     311.37 Odors, foreign and urine.
9:2.0.2.1.12.0.21.37SECTION 311.38
     311.38 Meat and meat byproducts from livestock which have been exposed to radiation.
9:2.0.2.1.12.0.21.38SECTION 311.39
     311.39 Biological residues.
9:2.0.2.1.13PART 312
PART 312 - OFFICIAL MARKS, DEVICES AND CERTIFICATES
9:2.0.2.1.13.0.21.1SECTION 312.1
     312.1 General.
9:2.0.2.1.13.0.21.2SECTION 312.2
     312.2 Official marks and devices to identify inspected and passed products of cattle, sheep, swine, or goats.
9:2.0.2.1.13.0.21.3SECTION 312.3
     312.3 Official marks and devices to identify inspected and passed equine products.
9:2.0.2.1.13.0.21.4SECTION 312.4
     312.4 Official ante-mortem inspection marks and devices.
9:2.0.2.1.13.0.21.5SECTION 312.5
     312.5 Official seals for transportation of products.
9:2.0.2.1.13.0.21.6SECTION 312.6
     312.6 Official marks and devices in connection with post-mortem inspection and identification of adulterated products and insanitary equipment and facilities.
9:2.0.2.1.13.0.21.7SECTION 312.7
     312.7 [Reserved]
9:2.0.2.1.13.0.21.8SECTION 312.8
     312.8 Export inspection marks.
9:2.0.2.1.13.0.21.9SECTION 312.9
     312.9 Official detention marks and devices.
9:2.0.2.1.13.0.21.10SECTION 312.10
     312.10 Official mark for maintaining the identity and integrity of samples.
9:2.0.2.1.14PART 313
PART 313 - HUMANE SLAUGHTER OF LIVESTOCK
9:2.0.2.1.14.0.21.1SECTION 313.1
     313.1 Livestock pens, driveways and ramps.
9:2.0.2.1.14.0.21.2SECTION 313.2
     313.2 Handling of livestock.
9:2.0.2.1.14.0.21.3SECTION 313.5
     313.5 Chemical; carbon dioxide.
9:2.0.2.1.14.0.21.4SECTION 313.15
     313.15 Mechanical; captive bolt.
9:2.0.2.1.14.0.21.5SECTION 313.16
     313.16 Mechanical; gunshot.
9:2.0.2.1.14.0.21.6SECTION 313.30
     313.30 Electrical; stunning or slaughtering with electric current.
9:2.0.2.1.14.0.21.7SECTION 313.50
     313.50 Tagging of equipment, alleyways, pens, or compartments to prevent inhumane slaughter or handling in connection with slaughter.
9:2.0.2.1.14.0.21.8SECTION 313.90
     313.90 [Reserved]
9:2.0.2.1.15PART 314
PART 314 - HANDLING AND DISPOSAL OF CONDEMNED OR OTHER INEDIBLE PRODUCTS AT OFFICIAL ESTABLISHMENTS
9:2.0.2.1.15.0.21.1SECTION 314.1
     314.1 Disposition of condemned products at official establishments having tanking facilities; sealing of tanks.
9:2.0.2.1.15.0.21.2SECTION 314.2
     314.2 Tanking and other facilities for inedible products to be separate from edible product facilities.
9:2.0.2.1.15.0.21.3SECTION 314.3
     314.3 Disposition of condemned products at official establishments having no tanking facilities.
9:2.0.2.1.15.0.21.4SECTION 314.4
     314.4 Suppression of odors in preparing inedible products.
9:2.0.2.1.15.0.21.5SECTION 314.5
     314.5 Inedible rendered fats prepared at official establishments.
9:2.0.2.1.15.0.21.6SECTION 314.6
     314.6 Inedible fats from outside official establishments.
9:2.0.2.1.15.0.21.7SECTION 314.7
     314.7 Carcasses of livestock condemned on ante-mortem inspection not to pass through edible product areas.
9:2.0.2.1.15.0.21.8SECTION 314.8
     314.8 Dead animal carcasses.
9:2.0.2.1.15.0.21.9SECTION 314.9
     314.9 Specimens for educational, research, and other nonfood purposes; permits for, required.
9:2.0.2.1.15.0.21.10SECTION 314.10
     314.10 Livers condemned because of parasitic infestation and for other causes; conditions for disposal for purposes other than human food.
9:2.0.2.1.15.0.21.11SECTION 314.11
     314.11 Handling of certain condemned products for purposes other than human food.
9:2.0.2.1.16PART 315
PART 315 - RENDERING OR OTHER DISPOSAL OF CARCASSES AND PARTS PASSED FOR COOKING
9:2.0.2.1.16.0.21.1SECTION 315.1
     315.1 Carcasses and parts passed for cooking; rendering into lard or tallow.
9:2.0.2.1.16.0.21.2SECTION 315.2
     315.2 Carcasses and parts passed for cooking; utilization for food purposes after cooking.
9:2.0.2.1.16.0.21.3SECTION 315.3
     315.3 Disposal of products passed for cooking if not handled according to this part.
9:2.0.2.1.17PART 316
PART 316 - MARKING PRODUCTS AND THEIR CONTAINERS
9:2.0.2.1.17.0.21.1SECTION 316.1
     316.1 Authorization required to make devices bearing official marks.
9:2.0.2.1.17.0.21.2SECTION 316.2
     316.2 Approval required for official marks.
9:2.0.2.1.17.0.21.3SECTION 316.3
     316.3 Use of official marks prohibited except under supervision of Program employee; removal of official marks, when required.
9:2.0.2.1.17.0.21.4SECTION 316.4
     316.4 Marking devices; to be furnished by official establishments; control of.
9:2.0.2.1.17.0.21.5SECTION 316.5
     316.5 Branding ink; to be furnished by official establishments; approval by Program; color.
9:2.0.2.1.17.0.21.6SECTION 316.6
     316.6 Products not to be removed from official establishments unless marked in accordance with the regulations.
9:2.0.2.1.17.0.21.7SECTION 316.7
     316.7 Marking devices not to be false or misleading; style and size of lettering; approval required.
9:2.0.2.1.17.0.21.8SECTION 316.8
     316.8 Unmarked inspected products; moved between official establishments; moved in commerce.
9:2.0.2.1.17.0.21.9SECTION 316.9
     316.9 Products to be marked with official marks.
9:2.0.2.1.17.0.21.10SECTION 316.10
     316.10 Marking of meat food products with official inspection legend and ingredient statement.
9:2.0.2.1.17.0.21.11SECTION 316.11
     316.11 Special markings for certain meat food products.
9:2.0.2.1.17.0.21.12SECTION 316.12
     316.12 Marking of equine carcasses and parts thereof.
9:2.0.2.1.17.0.21.13SECTION 316.13
     316.13 Marking of outside containers.
9:2.0.2.1.17.0.21.14SECTION 316.14
     316.14 Marking tank cars and tank trucks used in transportation of edible products.
9:2.0.2.1.17.0.21.15SECTION 316.15
     316.15 Marking outside containers of inedible grease, etc.
9:2.0.2.1.17.0.21.16SECTION 316.16
     316.16 Custom prepared products to be marked “Not for Sale.”
9:2.0.2.1.18PART 317
PART 317 - LABELING, MARKING DEVICES, AND CONTAINERS
9:2.0.2.1.18.1SUBPART A
Subpart A - General
9:2.0.2.1.18.1.21.1SECTION 317.1
     317.1 Labels required; supervision by Program employee.
9:2.0.2.1.18.1.21.2SECTION 317.2
     317.2 Labels: definition; required features.
9:2.0.2.1.18.1.21.3SECTION 317.3
     317.3 Approval of abbreviations of marks of inspection; preparation of marking devices bearing inspection legend without advance approval prohibited; exception.
9:2.0.2.1.18.1.21.4SECTION 317.4-317.5
     317.4-317.5 [Reserved]
9:2.0.2.1.18.1.21.5SECTION 317.6
     317.6 Approved labels to be used only on products to which they are applicable.
9:2.0.2.1.18.1.21.6SECTION 317.7
     317.7 Products for foreign commerce; printing labels in foreign language permissible; other deviations.
9:2.0.2.1.18.1.21.7SECTION 317.8
     317.8 False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers.
9:2.0.2.1.18.1.21.8SECTION 317.9
     317.9 Labeling of equine products.
9:2.0.2.1.18.1.21.9SECTION 317.10
     317.10 Reuse of official inspection marks; reuse of containers bearing official marks, labels, etc.
9:2.0.2.1.18.1.21.10SECTION 317.11
     317.11 Labeling, filling of containers, handling of labeled products to be only in compliance with regulations.
9:2.0.2.1.18.1.21.11SECTION 317.12
     317.12 Relabeling products; requirements.
9:2.0.2.1.18.1.21.12SECTION 317.13
     317.13 Storage and distribution of labels and containers bearing official marks.
9:2.0.2.1.18.1.21.13SECTION 317.14-317.15
     317.14-317.15 [Reserved]
9:2.0.2.1.18.1.21.14SECTION 317.16
     317.16 Labeling and containers of custom prepared products.
9:2.0.2.1.18.1.21.15SECTION 317.17
     317.17 Interpretation and statement of labeling policy for cured products; special labeling requirements concerning nitrate and nitrite.
9:2.0.2.1.18.1.21.16SECTION 317.18-317.23
     317.18-317.23 [Reserved]
9:2.0.2.1.18.1.21.17SECTION 317.24
     317.24 Packaging materials.
9:2.0.2.1.18.2SUBPART B
Subpart B - Nutrition Labeling
9:2.0.2.1.18.2.21.1SECTION 317.300
     317.300 Nutrition labeling of meat and meat food products.
9:2.0.2.1.18.2.21.2SECTION 317.301
     317.301 Required nutrition labeling of ground or chopped meat products.
9:2.0.2.1.18.2.21.3SECTION 317.302
     317.302 Location of nutrition information.
9:2.0.2.1.18.2.21.4SECTION 317.303-317.307
     317.303-317.307 [Reserved]
9:2.0.2.1.18.2.21.5SECTION 317.308
     317.308 Labeling of meat or meat food products with number of servings.
9:2.0.2.1.18.2.21.6SECTION 317.309
     317.309 Nutrition label content.
9:2.0.2.1.18.2.21.7SECTION 317.310-317.311
     317.310-317.311 [Reserved]
9:2.0.2.1.18.2.21.8SECTION 317.312
     317.312 Reference amounts customarily consumed per eating occasion.
9:2.0.2.1.18.2.21.9SECTION 317.313
     317.313 Nutrient content claims; general principles.
9:2.0.2.1.18.2.21.10SECTION 317.314-317.343
     317.314-317.343 [Reserved]
9:2.0.2.1.18.2.21.11SECTION 317.344
     317.344 Identification of major cuts of meat products.
9:2.0.2.1.18.2.21.12SECTION 317.345
     317.345 Nutrition labeling of single-ingredient, raw meat products that are not ground or chopped products described in § 317.301.
9:2.0.2.1.18.2.21.13SECTION 317.346-317.353
     317.346-317.353 [Reserved]
9:2.0.2.1.18.2.21.14SECTION 317.354
     317.354 Nutrient content claims for “good source,” “high,” and “more.”
9:2.0.2.1.18.2.21.15SECTION 317.355
     317.355 [Reserved]
9:2.0.2.1.18.2.21.16SECTION 317.356
     317.356 Nutrient content claims for “light” or “lite.”
9:2.0.2.1.18.2.21.17SECTION 317.357-317.359
     317.357-317.359 [Reserved]
9:2.0.2.1.18.2.21.18SECTION 317.360
     317.360 Nutrient content claims for calorie content.
9:2.0.2.1.18.2.21.19SECTION 317.361
     317.361 Nutrient content claims for the sodium content.
9:2.0.2.1.18.2.21.20SECTION 317.362
     317.362 Nutrient content claims for fat, fatty acids, and cholesterol content.
9:2.0.2.1.18.2.21.21SECTION 317.363
     317.363 Nutrient content claims for “healthy.”
9:2.0.2.1.18.2.21.22SECTION 317.364-317.368
     317.364-317.368 [Reserved]
9:2.0.2.1.18.2.21.23SECTION 317.369
     317.369 Labeling applications for nutrient content claims.
9:2.0.2.1.18.2.21.24SECTION 317.370-317.379
     317.370-317.379 [Reserved]
9:2.0.2.1.18.2.21.25SECTION 317.380
     317.380 Label statements relating to usefulness in reducing or maintaining body weight.
9:2.0.2.1.18.2.21.26SECTION 317.381-317.399
     317.381-317.399 [Reserved]
9:2.0.2.1.18.2.21.27SECTION 317.400
     317.400 Exemption from nutrition labeling.
9:2.0.2.1.19PART 318
PART 318 - ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS
9:2.0.2.1.19.1SUBPART A
Subpart A - General
9:2.0.2.1.19.1.21.1SECTION 318.1
     318.1 Products and other articles entering official establishments.
9:2.0.2.1.19.1.21.2SECTION 318.2
     318.2 Reinspection, retention, and disposal of meat and poultry products at official establishments.
9:2.0.2.1.19.1.21.3SECTION 318.3
     318.3 Designation of places of receipt of products and other articles for reinspection.
9:2.0.2.1.19.1.21.4SECTION 318.4
     318.4 Preparation of products to be officially supervised; responsibilities of official establishments; plant operated quality control.
9:2.0.2.1.19.1.21.5SECTION 318.5
     318.5 Requirements concerning procedures.
9:2.0.2.1.19.1.21.6SECTION 318.6
     318.6 Requirements concerning ingredients and other articles used in preparation of products.
9:2.0.2.1.19.1.21.7SECTION 318.8
     318.8 Preservatives and other substances permitted in product for export only; handling; such product not to be used for domestic food purposes.
9:2.0.2.1.19.1.21.8SECTION 318.9
     318.9 Samples of products, water, dyes, chemicals, etc., to be taken for examination.
9:2.0.2.1.19.1.21.9SECTION 318.10
     318.10 [Reserved]
9:2.0.2.1.19.1.21.10SECTION 318.11
     318.11 [Reserved]
9:2.0.2.1.19.1.21.11SECTION 318.12
     318.12 Manufacture of uninspected, inedible products at official establishments.
9:2.0.2.1.19.1.21.12SECTION 318.13
     318.13 Mixtures containing product but not amendable to the Act.
9:2.0.2.1.19.1.21.13SECTION 318.14
     318.14 Adulteration of product by polluted water; procedure for handling.
9:2.0.2.1.19.1.21.14SECTION 318.15
     318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”
9:2.0.2.1.19.1.21.15SECTION 318.16
     318.16 Pesticide chemicals and other residues in products.
9:2.0.2.1.19.1.21.16SECTION 318.17
     318.17 Requirements for the production of cooked beef, roast beef, and cooked corned beef products.
9:2.0.2.1.19.1.21.17SECTION 318.18
     318.18 Handling of certain material for mechanical processing.
9:2.0.2.1.19.1.21.18SECTION 318.19
     318.19 Compliance procedure for cured pork products.
9:2.0.2.1.19.1.21.19SECTION 318.20
     318.20 Use of animal drugs.
9:2.0.2.1.19.1.21.20SECTION 318.21
     318.21 [Reserved]
9:2.0.2.1.19.1.21.21SECTION 318.22
     318.22 Determination of added water in cooked sausages.
9:2.0.2.1.19.1.21.22SECTION 318.23
     318.23 Heat-processing and stabilization requirements for uncured meat patties.
9:2.0.2.1.19.1.21.23SECTION 318.24
     318.24 Product prepared using advanced meat/bone separation machinery; process control.
9:2.0.2.1.19.2SUBPART B
Subparts B-G [Reserved]
9:2.0.2.1.20PART 319
PART 319 - DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
9:2.0.2.1.20.1SUBPART A
Subpart A - General
9:2.0.2.1.20.1.21.1SECTION 319.1
     319.1 Labeling and preparation of standardized products.
9:2.0.2.1.20.1.21.2SECTION 319.2
     319.2 Products and nitrates and nitrites.
9:2.0.2.1.20.1.21.3SECTION 319.5
     319.5 Mechanically Separated (Species).
9:2.0.2.1.20.1.21.4SECTION 319.6
     319.6 Limitations with respect to use of Mechanically Separated (Species).
9:2.0.2.1.20.1.21.5SECTION 319.10
     319.10 Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim and a standardized term.
9:2.0.2.1.20.2SUBPART B
Subpart B - Raw Meat Products
9:2.0.2.1.20.2.21.1SECTION 319.15
     319.15 Miscellaneous beef products.
9:2.0.2.1.20.2.21.2SECTION 319.29
     319.29 Miscellaneous pork products.
9:2.0.2.1.20.3SUBPART C
Subpart C - Cooked Meats
9:2.0.2.1.20.3.21.1SECTION 319.80
     319.80 Barbecued meats.
9:2.0.2.1.20.3.21.2SECTION 319.81
     319.81 Roast beef parboiled and steam roasted.
9:2.0.2.1.20.4SUBPART D
Subpart D - Cured Meats, Unsmoked and Smoked
9:2.0.2.1.20.4.21.1SECTION 319.100
     319.100 Corned beef.
9:2.0.2.1.20.4.21.2SECTION 319.101
     319.101 Corned beef brisket.
9:2.0.2.1.20.4.21.3SECTION 319.102
     319.102 Corned beef round and other corned beef cuts.
9:2.0.2.1.20.4.21.4SECTION 319.103
     319.103 Cured beef tongue.
9:2.0.2.1.20.4.21.5SECTION 319.104
     319.104 Cured pork products.
9:2.0.2.1.20.4.21.6SECTION 319.105
     319.105 “Ham patties,” “Chopped ham,” “Pressed ham,” “Spiced ham,” and similar products.
9:2.0.2.1.20.4.21.7SECTION 319.106
     319.106 “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork Shoulder,” and “Dry Cured Pork Shoulder.”
9:2.0.2.1.20.4.21.8SECTION 319.107
     319.107 Bacon.
9:2.0.2.1.20.5SUBPART E
Subpart E - Sausage Generally: Fresh Sausage
9:2.0.2.1.20.5.21.1SECTION 319.140
     319.140 Sausage.
9:2.0.2.1.20.5.21.2SECTION 319.141
     319.141 Fresh pork sausage.
9:2.0.2.1.20.5.21.3SECTION 319.142
     319.142 Fresh beef sausage.
9:2.0.2.1.20.5.21.4SECTION 319.143
     319.143 Breakfast sausage.
9:2.0.2.1.20.5.21.5SECTION 319.144
     319.144 Whole hog sausage.
9:2.0.2.1.20.5.21.6SECTION 319.145
     319.145 Italian sausage products.
9:2.0.2.1.20.6SUBPART F
Subpart F - Uncooked, Smoked Sausage
9:2.0.2.1.20.6.21.1SECTION 319.160
     319.160 Smoked pork sausage.
9:2.0.2.1.20.7SUBPART G
Subpart G - Cooked Sausage
9:2.0.2.1.20.7.21.1SECTION 319.180
     319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and similar products.
9:2.0.2.1.20.7.21.2SECTION 319.181
     319.181 Cheesefurters and similar products.
9:2.0.2.1.20.7.21.3SECTION 319.182
     319.182 Braunschweiger and liver sausage or liverwurst.
9:2.0.2.1.20.8SUBPART H
Subpart H [Reserved]
9:2.0.2.1.20.9SUBPART I
Subpart I - Semi-Dry Fermented Sausage [Reserved]
9:2.0.2.1.20.10SUBPART J
Subpart J - Dry Fermented Sausage [Reserved]
9:2.0.2.1.20.11SUBPART K
Subpart K - Luncheon Meat, Loaves and Jellied Products
9:2.0.2.1.20.11.21.1SECTION 319.260
     319.260 Luncheon meat.
9:2.0.2.1.20.11.21.2SECTION 319.261
     319.261 Meat loaf.
9:2.0.2.1.20.12SUBPART L
Subpart L - Meat Specialties, Puddings and Nonspecific Loaves
9:2.0.2.1.20.12.21.1SECTION 319.280
     319.280 Scrapple.
9:2.0.2.1.20.12.21.2SECTION 319.281
     319.281 Bockwurst.
9:2.0.2.1.20.13SUBPART M
Subpart M - Canned, Frozen, or Dehydrated Meat Food Products
9:2.0.2.1.20.13.21.1SECTION 319.300
     319.300 Chili con carne.
9:2.0.2.1.20.13.21.2SECTION 319.301
     319.301 Chili con carne with beans.
9:2.0.2.1.20.13.21.3SECTION 319.302
     319.302 Hash.
9:2.0.2.1.20.13.21.4SECTION 319.303
     319.303 Corned beef hash.
9:2.0.2.1.20.13.21.5SECTION 319.304
     319.304 Meat stews.
9:2.0.2.1.20.13.21.6SECTION 319.305
     319.305 Tamales.
9:2.0.2.1.20.13.21.7SECTION 319.306
     319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.
9:2.0.2.1.20.13.21.8SECTION 319.307
     319.307 Spaghetti sauce with meat.
9:2.0.2.1.20.13.21.9SECTION 319.308
     319.308 Tripe with milk.
9:2.0.2.1.20.13.21.10SECTION 319.309
     319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.
9:2.0.2.1.20.13.21.11SECTION 319.310
     319.310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products.
9:2.0.2.1.20.13.21.12SECTION 319.311
     319.311 Chow mein vegetables with meat, and chop suey vegetables with meat.
9:2.0.2.1.20.13.21.13SECTION 319.312
     319.312 Pork with barbecue sauce and beef with barbecue sauce.
9:2.0.2.1.20.13.21.14SECTION 319.313
     319.313 Beef with gravy and gravy with beef.
9:2.0.2.1.20.14SUBPART N
Subpart N - Meat Food Entree Products, Pies, and Turnovers
9:2.0.2.1.20.14.21.1SECTION 319.500
     319.500 Meat pies.
9:2.0.2.1.20.15SUBPART O
Subpart O - Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
9:2.0.2.1.20.15.21.1SECTION 319.600
     319.600 [Reserved]
9:2.0.2.1.20.16SUBPART P
Subpart P - Fats, Oils, Shortenings
9:2.0.2.1.20.16.21.1SECTION 319.700
     319.700 Margarine or oleomargarine. 1
9:2.0.2.1.20.16.21.2SECTION 319.701
     319.701 Mixed fat shortening.
9:2.0.2.1.20.16.21.3SECTION 319.702
     319.702 Lard, leaf lard.
9:2.0.2.1.20.16.21.4SECTION 319.703
     319.703 Rendered animal fat or mixture thereof.
9:2.0.2.1.20.17SUBPART Q
Subpart Q - Meat Soups, Soup Mixes, Broths, Stocks, Extracts
9:2.0.2.1.20.17.21.1SECTION 319.720
     319.720 Meat extract.
9:2.0.2.1.20.17.21.2SECTION 319.721
     319.721 Fluid extract of meat.
9:2.0.2.1.20.18SUBPART R
Subpart R - Meat Salads and Meat Spreads
9:2.0.2.1.20.18.21.1SECTION 319.760
     319.760 Deviled ham, deviled tongue, and similar products.
9:2.0.2.1.20.18.21.2SECTION 319.761
     319.761 Potted meat food product and deviled meat food product.
9:2.0.2.1.20.18.21.3SECTION 319.762
     319.762 Ham spread, tongue spread, and similar products.
9:2.0.2.1.20.19SUBPART S
Subpart S - Meat Baby Foods [Reserved]
9:2.0.2.1.20.20SUBPART T
Subpart T - Dietetic Meat Foods [Reserved]
9:2.0.2.1.20.21SUBPART U
Subpart U - Miscellaneous
9:2.0.2.1.20.21.21.1SECTION 319.880
     319.880 Breaded products.
9:2.0.2.1.20.21.21.2SECTION 319.881
     319.881 Liver meat food products.
9:2.0.2.1.21PART 320
PART 320 - RECORDS, REGISTRATION, AND REPORTS
9:2.0.2.1.21.0.21.1SECTION 320.1
     320.1 Records required to be kept.
9:2.0.2.1.21.0.21.2SECTION 320.2
     320.2 Place of maintenance of records.
9:2.0.2.1.21.0.21.3SECTION 320.3
     320.3 Record retention period.
9:2.0.2.1.21.0.21.4SECTION 320.4
     320.4 Access to and inspection of records, facilities and inventory; copying and sampling.
9:2.0.2.1.21.0.21.5SECTION 320.5
     320.5 Registration.
9:2.0.2.1.21.0.21.6SECTION 320.6
     320.6 Information and reports required from official establishment operators.
9:2.0.2.1.21.0.21.7SECTION 320.7
     320.7 Reports by consignees of allegedly adulterated or misbranded products; sale or transportation as violations.
9:2.0.2.1.22PART 321
PART 321 - COOPERATION WITH STATES AND TERRITORIES
9:2.0.2.1.22.0.21.1SECTION 321.1
     321.1 Assistance to State and Territorial programs.
9:2.0.2.1.22.0.21.2SECTION 321.2
     321.2 Cooperation of States in Federal programs.
9:2.0.2.1.22.0.21.3SECTION 321.3
     321.3 Cooperation of States for the interstate shipment of carcasses, parts of carcasses, meat, and meat food products.
9:2.0.2.1.23PART 322
PART 322 - EXPORTS 1
9:2.0.2.1.23.0.21.1SECTION 322.1
     322.1 Marking products for export.
9:2.0.2.1.23.0.21.2SECTION 322.2
     322.2 Export certification.
9:2.0.2.1.23.0.21.3SECTION 322.3
     322.3 Transferring products for export.
9:2.0.2.1.23.0.21.4SECTION 322.4
     322.4 Clearance of vessels and transportation without certificate prohibited; exceptions.
9:2.0.2.1.23.0.21.5SECTION 322.5
     322.5 Uninspected tallow, stearin, oleo oil, etc., not to be exported unless certified as prescribed.
9:2.0.2.1.24PART 325
PART 325 - TRANSPORTATION
9:2.0.2.1.24.0.21.1SECTION 325.1
     325.1 Transactions in commerce prohibited without official inspection legend or certificate when required; exceptions; and vehicle sanitation requirements.
9:2.0.2.1.24.0.21.2SECTION 325.2
     325.2 Parcel post and ferries deemed carriers.
9:2.0.2.1.24.0.21.3SECTION 325.3
     325.3 Product transported within the United States as part of export movement.
9:2.0.2.1.24.0.21.4SECTION 325.4
     325.4 [Reserved]
9:2.0.2.1.24.0.21.5SECTION 325.5
     325.5 Unmarked inspected product transported under official seal between official establishments for further processing; certificate.
9:2.0.2.1.24.0.21.6SECTION 325.6
     325.6 Shipment of paunches between official establishments under official seal; certificate.
9:2.0.2.1.24.0.21.7SECTION 325.7
     325.7 Shipment of products requiring special supervision between official establishments under official seal; certificate.
9:2.0.2.1.24.0.21.8SECTION 325.8
     325.8 Transportation and other transactions concerning certain undenatured lungs or lung lobes from official establishments or in commerce; provisions and restrictions.
9:2.0.2.1.24.0.21.9SECTION 325.9
     325.9 [Reserved]
9:2.0.2.1.24.0.21.10SECTION 325.10
     325.10 Handling of products which may have become adulterated or misbranded; authorization and other requirements.
9:2.0.2.1.24.0.21.11SECTION 325.11
     325.11 Inedible articles: denaturing and other means of identification; exceptions.
9:2.0.2.1.24.0.21.12SECTION 325.12
     325.12 [Reserved]
9:2.0.2.1.24.0.21.13SECTION 325.13
     325.13 Denaturing procedures.
9:2.0.2.1.24.0.21.14SECTION 325.14
     325.14 Certificates, retention by carrier.
9:2.0.2.1.24.0.21.15SECTION 325.15
     325.15 Evidence of proper certification required on waybills; transfer bills, etc., for shipment by connecting carrier; forms of statement.
9:2.0.2.1.24.0.21.16SECTION 325.16
     325.16 Official seals; forms, use, and breaking.
9:2.0.2.1.24.0.21.17SECTION 325.17
     325.17 Loading or unloading products in sealed railroad cars, trucks, etc., en route prohibited; exception.
9:2.0.2.1.24.0.21.18SECTION 325.18
     325.18 Diverting of shipments, breaking of seals, and reloading by carrier in emergency; reporting to Regional Director.
9:2.0.2.1.24.0.21.19SECTION 325.19
     325.19 Provisions inapplicable to specimens for laboratory examination, etc., or to naturally inedible articles.
9:2.0.2.1.24.0.21.20SECTION 325.20
     325.20 Transportation and other transactions concerning dead, dying, disabled, or diseased livestock, and parts of carcasses of livestock that died otherwise than by slaughter.
9:2.0.2.1.24.0.21.21SECTION 325.21
     325.21 Means of conveyance in which dead, dying, disabled, or diseased livestock and parts of carcasses thereof shall be transported.
9:2.0.2.1.25PART 327
PART 327 - IMPORTED PRODUCTS
9:2.0.2.1.25.0.21.1SECTION 327.1
     327.1 Definitions; application of provisions.
9:2.0.2.1.25.0.21.2SECTION 327.2
     327.2 Eligibility of foreign countries for importation of products into the United States.
9:2.0.2.1.25.0.21.3SECTION 327.3
     327.3 No product to be imported without compliance with applicable regulations.
9:2.0.2.1.25.0.21.4SECTION 327.4
     327.4 Foreign inspection certificate requirements.
9:2.0.2.1.25.0.21.5SECTION 327.5
     327.5 Import inspection application.
9:2.0.2.1.25.0.21.6SECTION 327.6
     327.6 Products for importation; program inspection, time and place; application for approval of facilities as official import inspection establishment; refusal or withdrawal of approval; official numbers.
9:2.0.2.1.25.0.21.7SECTION 327.7
     327.7 Products for importation; movement prior to inspection; handling; bond; assistance.
9:2.0.2.1.25.0.21.8SECTION 327.8
     327.8 Import products; equipment and means of conveyance used in handling to be maintained in sanitary condition.
9:2.0.2.1.25.0.21.9SECTION 327.9
     327.9 Burlap wrapping for foreign meat.
9:2.0.2.1.25.0.21.10SECTION 327.10
     327.10 Samples; inspection of consignments; refusal of entry; marking.
9:2.0.2.1.25.0.21.11SECTION 327.11
     327.11 Receipts to importers for import product samples.
9:2.0.2.1.25.0.21.12SECTION 327.12
     327.12 Foreign canned or packaged products bearing trade labels; sampling and inspection.
9:2.0.2.1.25.0.21.13SECTION 327.13
     327.13 Foreign products offered for importation; reporting of findings to customs; handling of articles refused entry.
9:2.0.2.1.25.0.21.14SECTION 327.14
     327.14 Marking of products and labeling of immediate containers thereof for importation.
9:2.0.2.1.25.0.21.15SECTION 327.15
     327.15 Outside containers of foreign products; marking and labeling; application of official inspection legend.
9:2.0.2.1.25.0.21.16SECTION 327.16
     327.16 Small importations for importer's own consumption; requirements.
9:2.0.2.1.25.0.21.17SECTION 327.17
     327.17 Returned U.S. inspected and marked products.
9:2.0.2.1.25.0.21.18SECTION 327.18
     327.18 Products offered for entry and entered to be handled and transported as domestic; exception.
9:2.0.2.1.25.0.21.19SECTION 327.19
     327.19 Specimens for laboratory examination and similar purposes.
9:2.0.2.1.25.0.21.20SECTION 327.20
     327.20 Importation of foreign inedible fats.
9:2.0.2.1.25.0.21.21SECTION 327.21
     327.21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat.
9:2.0.2.1.25.0.21.22SECTION 327.22
     327.22 [Reserved]
9:2.0.2.1.25.0.21.23SECTION 327.23
     327.23 Compliance procedure for cured pork products offered for entry.
9:2.0.2.1.25.0.21.24SECTION 327.24
     327.24 Appeals; how made.
9:2.0.2.1.25.0.21.25SECTION 327.25
     327.25 Disposition procedures for product condemned or ordered destroyed under import inspection.
9:2.0.2.1.25.0.21.26SECTION 327.26
     327.26 Official import inspection marks and devices.
9:2.0.2.1.26PART 329
PART 329 - DETENTION; SEIZURE AND CONDEMNATION; CRIMINAL OFFENSES
9:2.0.2.1.26.0.21.1SECTION 329.1
     329.1 Article or livestock subject to administrative detention.
9:2.0.2.1.26.0.21.2SECTION 329.2
     329.2 Method of detention; form of detention tag.
9:2.0.2.1.26.0.21.3SECTION 329.3
     329.3 Notification of detention to the owner of the article or livestock detained, or the owner's agent, and person having custody.
9:2.0.2.1.26.0.21.4SECTION 329.4
     329.4 Notification of governmental authorities having jurisdiction over article or livestock detained; form of written notification.
9:2.0.2.1.26.0.21.5SECTION 329.5
     329.5 Movement of article or livestock detained; removal of official marks.
9:2.0.2.1.26.0.21.6SECTION 329.6
     329.6 Articles or livestock subject to judicial seizure and condemnation.
9:2.0.2.1.26.0.21.7SECTION 329.7
     329.7 Procedure for seizure, condemnation, and disposition.
9:2.0.2.1.26.0.21.8SECTION 329.8
     329.8 Authority for condemnation or seizure under other provisions of law.
9:2.0.2.1.26.0.21.9SECTION 329.9
     329.9 Criminal offenses.
9:2.0.2.1.27PART 331
PART 331 - SPECIAL PROVISIONS FOR DESIGNATED STATES AND TERRITORIES; AND FOR DESIGNATION OF ESTABLISHMENTS WHICH ENDANGER PUBLIC HEALTH AND FOR SUCH DESIGNATED ESTABLISHMENTS
9:2.0.2.1.27.0.21.1SECTION 331.1
     331.1 Definition of “State”.
9:2.0.2.1.27.0.21.2SECTION 331.2
     331.2 Designation of States under paragraph 301(c) of the Act.
9:2.0.2.1.27.0.21.3SECTION 331.3
     331.3 States designated under paragraph 301(c) of the Act; application of regulations.
9:2.0.2.1.27.0.21.4SECTION 331.4
     331.4 Control and disposal of non-federally-inspected products in States designated under paragraph 301(c) of the Act.
9:2.0.2.1.27.0.21.5SECTION 331.5
     331.5 Criteria and procedure for designating establishments with operations which would clearly endanger the public health; disposition of products; application of regulations.
9:2.0.2.1.27.0.21.6SECTION 331.6
     331.6 Designation of States under section 205 of the Act; application of sections of the Act and the regulations.
9:2.0.2.1.28PART 332
PART 332 - SELECTED ESTABLISHMENTS; COOPERATIVE PROGRAM FOR INTERSTATE SHIPMENT OF CARCASSES, PARTS OF CARCASSES, MEAT, AND MEAT FOOD PRODUCTS
9:2.0.2.1.28.0.21.1SECTION 332.1
     332.1 Definitions.
9:2.0.2.1.28.0.21.2SECTION 332.2
     332.2 Purpose.
9:2.0.2.1.28.0.21.3SECTION 332.3
     332.3 Requirements for establishments; ineligible establishments.
9:2.0.2.1.28.0.21.4SECTION 332.4
     332.4 State request for cooperative agreement.
9:2.0.2.1.28.0.21.5SECTION 332.5
     332.5 Establishment selection; official number for selected establishments.
9:2.0.2.1.28.0.21.6SECTION 332.6
     332.6 Commencement of a cooperative interstate shipment program; inspection by designated personnel and official mark.
9:2.0.2.1.28.0.21.7SECTION 332.7
     332.7 Federal oversight of a cooperative interstate shipment program.
9:2.0.2.1.28.0.21.8SECTION 332.8
     332.8 Quarterly reports.
9:2.0.2.1.28.0.21.9SECTION 332.9
     332.9 Enforcement authority.
9:2.0.2.1.28.0.21.10SECTION 332.10
     332.10 Deselection of ineligible establishments.
9:2.0.2.1.28.0.21.11SECTION 332.11
     332.11 Transition to official establishment.
9:2.0.2.1.28.0.21.12SECTION 332.12
     332.12 Transition grants.
9:2.0.2.1.28.0.21.13SECTION 332.13
     332.13 Separation of operations.
9:2.0.2.1.28.0.21.14SECTION 332.14
     332.14 Voluntary withdrawal.
9:2.0.2.1.29PART 335
PART 335 - RULES OF PRACTICE GOVERNING PROCEEDINGS UNDER THE FEDERAL MEAT INSPECTION ACT
9:2.0.2.1.29.1SUBPART A
Subpart A - Criminal Violations
9:2.0.2.1.29.1.21.1SECTION 335.40
     335.40 Opportunity for presentation of views before report of criminal violations.
9:2.0.2.1.30PART 350
PART 350 - SPECIAL SERVICES RELATING TO MEAT AND OTHER PRODUCTS
9:2.0.2.1.30.0.21.1SECTION 350.1
     350.1 Meaning of words.
9:2.0.2.1.30.0.21.2SECTION 350.2
     350.2 Definitions.
9:2.0.2.1.30.0.21.3SECTION 350.3
     350.3 Types and availability of service.
9:2.0.2.1.30.0.21.4SECTION 350.4
     350.4 [Reserved]
9:2.0.2.1.30.0.21.5SECTION 350.5
     350.5 Application for service.
9:2.0.2.1.30.0.21.6SECTION 350.6
     350.6 Denial or withdrawal of service.
9:2.0.2.1.30.0.21.7SECTION 350.7
     350.7 Fees and charges.
9:2.0.2.1.30.0.21.8SECTION 350.8
     350.8 Scope and applicability of rules of practice.
9:2.0.2.1.31PART 351
PART 351 - CERTIFICATION OF TECHNICAL ANIMAL FATS FOR EXPORT
9:2.0.2.1.31.0.21SUBJGRP 21
  Definitions
9:2.0.2.1.31.0.21.1SECTION 351.1
     351.1 Meaning of words.
9:2.0.2.1.31.0.21.2SECTION 351.2
     351.2 Terms defined.
9:2.0.2.1.31.0.22SUBJGRP 22
  Scope of Certification Service
9:2.0.2.1.31.0.22.3SECTION 351.3
     351.3 Kind of service.
9:2.0.2.1.31.0.23SUBJGRP 23
  Procedure for Obtaining Service: Administration of Program
9:2.0.2.1.31.0.23.4SECTION 351.4
     351.4 Application for certification service.
9:2.0.2.1.31.0.23.5SECTION 351.5
     351.5 Conditions of eligibility for certification service; review of applications.
9:2.0.2.1.31.0.23.6SECTION 351.6
     351.6 Official number.
9:2.0.2.1.31.0.23.7SECTION 351.7
     351.7 Administration of certification service program.
9:2.0.2.1.31.0.24SUBJGRP 24
  Fees
9:2.0.2.1.31.0.24.8SECTION 351.8
     351.8 Charges for surveys of plants.
9:2.0.2.1.31.0.24.9SECTION 351.9
     351.9 Charges for examinations.
9:2.0.2.1.31.0.25SUBJGRP 25
  Facilities and Operations
9:2.0.2.1.31.0.25.10SECTION 351.10
     351.10 Facilities.
9:2.0.2.1.31.0.25.11SECTION 351.11
     351.11 Identification and separation of technical animal fats for certification and materials for use therein; removal of wrappers, etc.; cleaning of equipment.
9:2.0.2.1.31.0.25.12SECTION 351.12
     351.12 Circuit supervisor to be informed when plant operates.
9:2.0.2.1.31.0.25.13SECTION 351.13
     351.13 Inspectors to have access to certified plants at all times.
9:2.0.2.1.31.0.25.14SECTION 351.14
     351.14 Processes to be supervised; extent of examinations.
9:2.0.2.1.31.0.25.15SECTION 351.15
     351.15 Reports of violations.
9:2.0.2.1.31.0.26SUBJGRP 26
  Transportation and Exportation of Certified Technical Animal Fat
9:2.0.2.1.31.0.26.16SECTION 351.16
     351.16 Certificate required for shipments of technical animal fat.
9:2.0.2.1.31.0.26.17SECTION 351.17
     351.17 Identification required.
9:2.0.2.1.31.0.27SUBJGRP 27
  Prohibitions
9:2.0.2.1.31.0.27.18SECTION 351.18
     351.18 Official identifications; unauthorized use.
9:2.0.2.1.31.0.28SUBJGRP 28
  Remedies; Penalties
9:2.0.2.1.31.0.28.19SECTION 351.19
     351.19 Refusal of certification for specific lots.
9:2.0.2.1.31.0.28.20SECTION 351.20
     351.20 Withdrawal of service from certified plants.
9:2.0.2.1.31.0.29SUBJGRP 29
  Appeals
9:2.0.2.1.31.0.29.21SECTION 351.21
     351.21 Appeals.
9:2.0.2.1.31.0.30SUBJGRP 30
  Records and Reports
9:2.0.2.1.31.0.30.22SECTION 351.22
     351.22 Certified plants to maintain records and make reports; access to records.
9:2.0.2.1.32PART 352
PART 352 - EXOTIC ANIMALS AND HORSES; VOLUNTARY INSPECTION
9:2.0.2.1.32.1SUBPART A
Subpart A - Exotic Animals
9:2.0.2.1.32.1.31.1SECTION 352.1
     352.1 Definitions.
9:2.0.2.1.32.1.31.2SECTION 352.2
     352.2 Type of service available.
9:2.0.2.1.32.1.31.3SECTION 352.3
     352.3 Application by official exotic animal establishment for inspection services.
9:2.0.2.1.32.1.31.4SECTION 352.4
     352.4 Application for ante-mortem inspection service in the field.
9:2.0.2.1.32.1.31.5SECTION 352.5
     352.5 Fees and charges.
9:2.0.2.1.32.1.31.6SECTION 352.6
     352.6 Denial or withdrawal of inspection service.
9:2.0.2.1.32.1.31.7SECTION 352.7
     352.7 Marking inspected products.
9:2.0.2.1.32.1.31.8SECTION 352.8
     352.8 Time of inspection in the field and in an official exotic animal establishment.
9:2.0.2.1.32.1.31.9SECTION 352.9
     352.9 Report of inspection work.
9:2.0.2.1.32.1.31.10SECTION 352.10
     352.10 Ante-mortem inspection.
9:2.0.2.1.32.1.31.11SECTION 352.11
     352.11 Post-mortem inspection.
9:2.0.2.1.32.1.31.12SECTION 352.12
     352.12 Disposal of diseased or otherwise adulterated carcasses and parts.
9:2.0.2.1.32.1.31.13SECTION 352.13
     352.13 Handling and disposal of condemned or other inedible exotic animal products at official exotic animal establishments.
9:2.0.2.1.32.1.31.14SECTION 352.14
     352.14 Entry into official establishments; reinspection and preparation of products.
9:2.0.2.1.32.1.31.15SECTION 352.15
     352.15 Records, registration, and reports.
9:2.0.2.1.32.1.31.16SECTION 352.16
     352.16 Exports.
9:2.0.2.1.32.1.31.17SECTION 352.17
     352.17 Transportation.
9:2.0.2.1.32.1.31.18SECTION 352.18
     352.18 Cooperation of States in Federal programs.
9:2.0.2.1.32.2SUBPART B
Subpart B - Horses
9:2.0.2.1.32.2.31.1SECTION 352.19
     352.19 Ante-mortem inspection and applicable requirements.
9:2.0.2.1.33PART 354
PART 354 - VOLUNTARY INSPECTION OF RABBITS AND EDIBLE PRODUCTS THEREOF
9:2.0.2.1.33.0.31SUBJGRP 31
  General
9:2.0.2.1.33.0.31.1SECTION 354.1
     354.1 Definitions.
9:2.0.2.1.33.0.31.2SECTION 354.2
     354.2 Designation of official certificates, memoranda, marks, other identifications, and devices for purposes of the Agricultural Marketing Act.
9:2.0.2.1.33.0.32SUBJGRP 32
  Administration
9:2.0.2.1.33.0.32.3SECTION 354.3
     354.3 Administration.
9:2.0.2.1.33.0.33SUBJGRP 33
  Basis of Service
9:2.0.2.1.33.0.33.4SECTION 354.10
     354.10 Inspection service.
9:2.0.2.1.33.0.33.5SECTION 354.12
     354.12 Eligibility.
9:2.0.2.1.33.0.33.6SECTION 354.13
     354.13 Supervision.
9:2.0.2.1.33.0.33.7SECTION 354.14
     354.14 Authority to waive provisions of § 354.12.
9:2.0.2.1.33.0.34SUBJGRP 34
  Performance of Services
9:2.0.2.1.33.0.34.8SECTION 354.20
     354.20 Licensed or authorized inspectors.
9:2.0.2.1.33.0.34.9SECTION 354.21
     354.21 Suspension of license; revocation.
9:2.0.2.1.33.0.34.10SECTION 354.22
     354.22 Surrender of license.
9:2.0.2.1.33.0.34.11SECTION 354.23
     354.23 Identification.
9:2.0.2.1.33.0.34.12SECTION 354.24
     354.24 Financial interest of inspectors.
9:2.0.2.1.33.0.34.13SECTION 354.25
     354.25 Political activity.
9:2.0.2.1.33.0.34.14SECTION 354.26
     354.26 Schedule of operation of official plants.
9:2.0.2.1.33.0.35SUBJGRP 35
  Application for Inspection Service
9:2.0.2.1.33.0.35.15SECTION 354.30
     354.30 Who may obtain inspection service.
9:2.0.2.1.33.0.35.16SECTION 354.31
     354.31 How application for service may be made; conditions of resident service.
9:2.0.2.1.33.0.35.17SECTION 354.32
     354.32 Filing of application.
9:2.0.2.1.33.0.35.18SECTION 354.33
     354.33 Authority of applicant.
9:2.0.2.1.33.0.35.19SECTION 354.34
     354.34 Application for inspection service in official plants; approval.
9:2.0.2.1.33.0.35.20SECTION 354.35
     354.35 Rejection of application.
9:2.0.2.1.33.0.35.21SECTION 354.36
     354.36 Withdrawal of application.
9:2.0.2.1.33.0.35.22SECTION 354.38
     354.38 Suspension of plant approval.
9:2.0.2.1.33.0.36SUBJGRP 36
  Violations
9:2.0.2.1.33.0.36.23SECTION 354.45
     354.45 Denial of service.
9:2.0.2.1.33.0.36.24SECTION 354.46
     354.46 Misrepresentation; deceptive or fraudulent acts or practices.
9:2.0.2.1.33.0.36.25SECTION 354.47
     354.47 Use of facsimile forms.
9:2.0.2.1.33.0.36.26SECTION 354.48
     354.48 Willful violation of the regulations.
9:2.0.2.1.33.0.36.27SECTION 354.49
     354.49 Interfering with an inspector or employee of Service.
9:2.0.2.1.33.0.36.28SECTION 354.51
     354.51 Miscellaneous.
9:2.0.2.1.33.0.37SUBJGRP 37
  Other Applicable Regulations
9:2.0.2.1.33.0.37.29SECTION 354.53
     354.53 Other applicable regulations.
9:2.0.2.1.33.0.38SUBJGRP 38
  Identifying and Marking Products
9:2.0.2.1.33.0.38.30SECTION 354.60
     354.60 Approval of official identification.
9:2.0.2.1.33.0.38.31SECTION 354.62
     354.62 Inspection mark with respect to product.
9:2.0.2.1.33.0.38.32SECTION 354.63
     354.63 Marking inspected products.
9:2.0.2.1.33.0.38.33SECTION 354.64
     354.64 Form of official identification.
9:2.0.2.1.33.0.38.34SECTION 354.65
     354.65 Form of inspection mark.
9:2.0.2.1.33.0.39SUBJGRP 39
  Supervision of Marking and Packaging
9:2.0.2.1.33.0.39.35SECTION 354.70
     354.70 Evidence of label approval.
9:2.0.2.1.33.0.39.36SECTION 354.71
     354.71 Affixing of official identification.
9:2.0.2.1.33.0.39.37SECTION 354.72
     354.72 Packaging.
9:2.0.2.1.33.0.39.38SECTION 354.73
     354.73 Retention labels.
9:2.0.2.1.33.0.39.39SECTION 354.74
     354.74 Prerequisites to inspection.
9:2.0.2.1.33.0.39.40SECTION 354.75
     354.75 Accessibility of products.
9:2.0.2.1.33.0.39.41SECTION 354.76
     354.76 Time of inspection in an official plant.
9:2.0.2.1.33.0.40SUBJGRP 40
  Reports
9:2.0.2.1.33.0.40.42SECTION 354.90
     354.90 Report of inspection work.
9:2.0.2.1.33.0.40.43SECTION 354.91
     354.91 Information to be furnished to inspectors.
9:2.0.2.1.33.0.40.44SECTION 354.92
     354.92 Reports of violation.
9:2.0.2.1.33.0.41SUBJGRP 41
  Fees and Charges
9:2.0.2.1.33.0.41.45SECTION 354.100
     354.100 Payment of fees and charges.
9:2.0.2.1.33.0.41.46SECTION 354.101
     354.101 On a fee basis.
9:2.0.2.1.33.0.41.47SECTION 354.105
     354.105 Fees for additional copies of inspection certificates.
9:2.0.2.1.33.0.41.48SECTION 354.106
     354.106 Travel expenses and other charges.
9:2.0.2.1.33.0.41.49SECTION 354.107
     354.107 Continuous inspection performed on a resident basis.
9:2.0.2.1.33.0.41.50SECTION 354.109
     354.109 Fees or charges for inspection service performed under cooperative agreement.
9:2.0.2.1.33.0.41.51SECTION 354.110
     354.110 Disposition of fees for inspection made under cooperative agreement.
9:2.0.2.1.33.0.42SUBJGRP 42
  Inspection Procedures; Ante-Mortem Inspections
9:2.0.2.1.33.0.42.52SECTION 354.120
     354.120 Manner of handling products in an official plant.
9:2.0.2.1.33.0.42.53SECTION 354.121
     354.121 Ante-mortem inspection.
9:2.0.2.1.33.0.42.54SECTION 354.122
     354.122 Condemnation on ante-mortem inspection.
9:2.0.2.1.33.0.42.55SECTION 354.123
     354.123 Segregation of suspects on ante-mortem inspection.
9:2.0.2.1.33.0.42.56SECTION 354.124
     354.124 Quarantine of diseased rabbits.
9:2.0.2.1.33.0.43SUBJGRP 43
  Post-Mortem Inspection
9:2.0.2.1.33.0.43.57SECTION 354.125
     354.125 Evisceration.
9:2.0.2.1.33.0.43.58SECTION 354.126
     354.126 Carcasses held for further examination.
9:2.0.2.1.33.0.43.59SECTION 354.127
     354.127 Condemnation and treatment of carcasses.
9:2.0.2.1.33.0.43.60SECTION 354.128
     354.128 Certification of carcasses.
9:2.0.2.1.33.0.44SUBJGRP 44
  Disposition of Diseased Rabbit Carcasses and Parts
9:2.0.2.1.33.0.44.61SECTION 354.129
     354.129 General.
9:2.0.2.1.33.0.44.62SECTION 354.130
     354.130 Diseases or conditions evident which require condemnation.
9:2.0.2.1.33.0.44.63SECTION 354.131
     354.131 Decomposition.
9:2.0.2.1.33.0.44.64SECTION 354.132
     354.132 Disposal of condemned carcasses and parts.
9:2.0.2.1.33.0.45SUBJGRP 45
  Reinspection and Ingredients
9:2.0.2.1.33.0.45.65SECTION 354.133
     354.133 Reinspection of edible products; ingredients.
9:2.0.2.1.33.0.46SUBJGRP 46
  Appeals
9:2.0.2.1.33.0.46.66SECTION 354.134
     354.134 Appeal inspections; how made.
9:2.0.2.1.33.0.47SUBJGRP 47
  Inspection Certificates
9:2.0.2.1.33.0.47.67SECTION 354.140
     354.140 Forms of inspection certificates.
9:2.0.2.1.33.0.47.68SECTION 354.141
     354.141 Issuance and disposition of rabbits inspection certificates.
9:2.0.2.1.33.0.47.69SECTION 354.142
     354.142 Food product inspection certificates; issuance and disposition.
9:2.0.2.1.33.0.47.70SECTION 354.143
     354.143 Export certificates; issuance and disposition.
9:2.0.2.1.33.0.47.71SECTION 354.144
     354.144 Advance information.
9:2.0.2.1.33.0.48SUBJGRP 48
  Basis of Acceptability of Other Official Inspection Systems
9:2.0.2.1.33.0.48.72SECTION 354.160
     354.160 General.
9:2.0.2.1.33.0.48.73SECTION 354.161
     354.161 Requirements as to manner of inspection.
9:2.0.2.1.33.0.48.74SECTION 354.162
     354.162 Determining compliance with § 354.161.
9:2.0.2.1.33.0.49SUBJGRP 49
  Sanitary Requirements
9:2.0.2.1.33.0.50SUBJGRP 50
  General
9:2.0.2.1.33.0.50.75SECTION 354.210
     354.210 Minimum standards for sanitation, facilities, and operating procedures in official plants.
9:2.0.2.1.33.0.51SUBJGRP 51
  Buildings and Plant Facilities
9:2.0.2.1.33.0.51.76SECTION 354.220
     354.220 Buildings.
9:2.0.2.1.33.0.51.77SECTION 354.221
     354.221 Rooms and compartments.
9:2.0.2.1.33.0.51.78SECTION 354.222
     354.222 Floors, walls, ceilings, etc.
9:2.0.2.1.33.0.51.79SECTION 354.223
     354.223 Drainage and plumbing.
9:2.0.2.1.33.0.51.80SECTION 354.224
     354.224 Water supply.
9:2.0.2.1.33.0.51.81SECTION 354.225
     354.225 Lavatory accommodations.
9:2.0.2.1.33.0.51.82SECTION 354.226
     354.226 Lighting and ventilation.
9:2.0.2.1.33.0.52SUBJGRP 52
  Equipment and Utensils
9:2.0.2.1.33.0.52.83SECTION 354.230
     354.230 Equipment and utensils.
9:2.0.2.1.33.0.52.84SECTION 354.231
     354.231 Accessibility.
9:2.0.2.1.33.0.52.85SECTION 354.232
     354.232 Restrictions on use.
9:2.0.2.1.33.0.53SUBJGRP 53
  Maintenance of Sanitary Conditions and Precautions Against Contamination of Products
9:2.0.2.1.33.0.53.86SECTION 354.240
     354.240 General.
9:2.0.2.1.33.0.53.87SECTION 354.241
     354.241 Cleaning of rooms and compartments.
9:2.0.2.1.33.0.53.88SECTION 354.242
     354.242 Cleaning of equipment and utensils.
9:2.0.2.1.33.0.53.89SECTION 354.243
     354.243 Operations and procedures.
9:2.0.2.1.33.0.53.90SECTION 354.244
     354.244 Temperatures and cooling and freezing procedures.
9:2.0.2.1.33.0.53.91SECTION 354.245
     354.245 Vermin.
9:2.0.2.1.33.0.53.92SECTION 354.246
     354.246 Exclusion of diseased persons.
9:2.0.2.1.33.0.53.93SECTION 354.247
     354.247 Table showing types of materials.
9:2.0.2.1.33.0.53.94SECTION 354.248
     354.248 Scope and applicability of rules of practice.
9:2.0.2.1.34PART 355
PART 355 - CERTIFIED PRODUCTS FOR DOGS, CATS, AND OTHER CARNIVORA; INSPECTION, CERTIFICATION, AND IDENTIFICATION AS TO CLASS, QUALITY, QUANTITY, AND CONDITION
9:2.0.2.1.34.0.54SUBJGRP 54
  Definitions
9:2.0.2.1.34.0.54.1SECTION 355.1
     355.1 Meaning of words.
9:2.0.2.1.34.0.54.2SECTION 355.2
     355.2 Terms defined.
9:2.0.2.1.34.0.55SUBJGRP 55
  Scope of Inspection Service
9:2.0.2.1.34.0.55.3SECTION 355.3
     355.3 Plants eligible for inspection.
9:2.0.2.1.34.0.56SUBJGRP 56
  Application for Inspection, Certification, and Identification
9:2.0.2.1.34.0.56.4SECTION 355.4
     355.4 Application.
9:2.0.2.1.34.0.56.5SECTION 355.5
     355.5 Drawings.
9:2.0.2.1.34.0.56.6SECTION 355.6
     355.6 Review of applications.
9:2.0.2.1.34.0.57SUBJGRP 57
  Inauguration of Inspection
9:2.0.2.1.34.0.57.7SECTION 355.7
     355.7 Inauguration of inspection.
9:2.0.2.1.34.0.57.8SECTION 355.8
     355.8 Official number.
9:2.0.2.1.34.0.57.9SECTION 355.9
     355.9 Numbers granted same ownership or control.
9:2.0.2.1.34.0.57.10SECTION 355.10
     355.10 Assignment of inspectors.
9:2.0.2.1.34.0.58SUBJGRP 58
  Fees
9:2.0.2.1.34.0.58.11SECTION 355.11
     355.11 Charge for survey.
9:2.0.2.1.34.0.58.12SECTION 355.12
     355.12 Charge for service.
9:2.0.2.1.34.0.59SUBJGRP 59
  Sanitation and Facilities
9:2.0.2.1.34.0.59.13SECTION 355.13
     355.13 Sanitation.
9:2.0.2.1.34.0.59.14SECTION 355.14
     355.14 Facilities.
9:2.0.2.1.34.0.59.15SECTION 355.15
     355.15 Inedible material operating and storage rooms; outer premises, docks, driveways, etc.; fly-breeding material; nuisances.
9:2.0.2.1.34.0.59.16SECTION 355.16
     355.16 Control of flies, rats, mice, etc.
9:2.0.2.1.34.0.59.17SECTION 355.17
     355.17 Tagging equipment “U.S. rejected.”
9:2.0.2.1.34.0.59.18SECTION 355.18
     355.18 Drawings and specifications to be furnished.
9:2.0.2.1.34.0.60SUBJGRP 60
  Inspection Procedure
9:2.0.2.1.34.0.60.19SECTION 355.19
     355.19 Inspector to be informed when plant operates.
9:2.0.2.1.34.0.60.20SECTION 355.20
     355.20 Inspector to have access to plant at all times.
9:2.0.2.1.34.0.60.21SECTION 355.21
     355.21 Products entering inspected plants.
9:2.0.2.1.34.0.60.22SECTION 355.22
     355.22 Designation of place of receipt of returned products.
9:2.0.2.1.34.0.60.23SECTION 355.23
     355.23 Tagging products “U.S. retained.”
9:2.0.2.1.34.0.60.24SECTION 355.24
     355.24 Processes to be supervised.
9:2.0.2.1.34.0.60.25SECTION 355.25
     355.25 Canning with heat processing and hermetically sealed containers; closures; code marking; heat processing; incubation.
9:2.0.2.1.34.0.60.26SECTION 355.26
     355.26 Samples of certified products, ingredients, etc., to be taken for examination.
9:2.0.2.1.34.0.60.27SECTION 355.27
     355.27 Reports of violations of regulations.
9:2.0.2.1.34.0.61SUBJGRP 61
  Disposal of Condemned Material
9:2.0.2.1.34.0.61.28SECTION 355.28
     355.28 Unfit material to be condemned.
9:2.0.2.1.34.0.62SUBJGRP 62
  Composition of Certified Products
9:2.0.2.1.34.0.62.29SECTION 355.29
     355.29 Composition of certified products for dogs, cats, and other carnivora.
9:2.0.2.1.34.0.63SUBJGRP 63
  Supervision
9:2.0.2.1.34.0.63.30SECTION 355.31
     355.31 Supervision by inspector.
9:2.0.2.1.34.0.64SUBJGRP 64
  Labeling
9:2.0.2.1.34.0.64.31SECTION 355.32
     355.32 Labeling required.
9:2.0.2.1.34.0.64.32SECTION 355.33
     355.33 Plant number to be embossed on metal containers.
9:2.0.2.1.34.0.64.33SECTION 355.34
     355.34 Labels, approval of, by Administrator.
9:2.0.2.1.34.0.64.34SECTION 355.35
     355.35 Label information to be displayed on principal panel.
9:2.0.2.1.34.0.64.35SECTION 355.36
     355.36 Obsolete labels.
9:2.0.2.1.34.0.64.36SECTION 355.37
     355.37 Alteration or limitation of statement of certification.
9:2.0.2.1.34.0.65SUBJGRP 65
  Penalties
9:2.0.2.1.34.0.65.37SECTION 355.38
     355.38 Withdrawal of service.
9:2.0.2.1.34.0.66SUBJGRP 66
  Appeals
9:2.0.2.1.34.0.66.38SECTION 355.39
     355.39 Appeals from decisions made under this part.
9:2.0.2.1.34.0.67SUBJGRP 67
  Reports
9:2.0.2.1.34.0.67.39SECTION 355.40
     355.40 Plants to furnish information for reports.
9:2.0.2.1.34.0.68SUBJGRP 68
  Mule Meat and Animal Food, Mule Meat By-Product
9:2.0.2.1.34.0.68.40SECTION 355.41
     355.41 Antemortem and postmortem inspection for mules.
9:2.0.2.1.34.0.68.41SECTION 355.42
     355.42 Marking of mule meat and animal food mule meat by-product.
9:2.0.2.1.34.0.68.42SECTION 355.43
     355.43 Scope and applicability of rules of practice.
9:2.0.2.1.35PART 362
PART 362 - VOLUNTARY POULTRY INSPECTION REGULATIONS
9:2.0.2.1.35.0.69.1SECTION 362.1
     362.1 Definitions.
9:2.0.2.1.35.0.69.2SECTION 362.2
     362.2 Types and availability of service.
9:2.0.2.1.35.0.69.3SECTION 362.3
     362.3 Application for service.
9:2.0.2.1.35.0.69.4SECTION 362.4
     362.4 Denial or withdrawal of service.
9:2.0.2.1.35.0.69.5SECTION 362.5
     362.5 Fees and charges.
9:2.0.2.1.36PART 381
PART 381 - POULTRY PRODUCTS INSPECTION REGULATIONS
9:2.0.2.1.36.1SUBPART A
Subpart A - Definitions
9:2.0.2.1.36.1.69.1SECTION 381.1
     381.1 Definitions.
9:2.0.2.1.36.2SUBPART B
Subpart B - Administration; Application of Inspection and Other Requirements
9:2.0.2.1.36.2.69.1SECTION 381.3
     381.3 Administration.
9:2.0.2.1.36.2.69.2SECTION 381.4
     381.4 Inspection in accordance with methods prescribed or approved.
9:2.0.2.1.36.2.69.3SECTION 381.5
     381.5 Publications.
9:2.0.2.1.36.2.69.4SECTION 381.6
     381.6 Establishments requiring inspection.
9:2.0.2.1.36.2.69.5SECTION 381.7
     381.7 Coverage of all poultry and poultry products processed in official establishments.
9:2.0.2.1.36.3SUBPART C
Subpart C - Exemptions
9:2.0.2.1.36.3.69.1SECTION 381.10
     381.10 Exemptions for specified operations.
9:2.0.2.1.36.3.69.2SECTION 381.11
     381.11 Exemptions based on religious dietary laws.
9:2.0.2.1.36.3.69.3SECTION 381.12
     381.12 Effect of religious dietary laws exemptions on other persons.
9:2.0.2.1.36.3.69.4SECTION 381.13
     381.13 Suspension or termination of exemptions.
9:2.0.2.1.36.3.69.5SECTION 381.14
     381.14 Inspection concerning purportedly exempted operations.
9:2.0.2.1.36.3.69.6SECTION 381.15
     381.15 Exemption from definition of “poultry product” of certain human food products containing poultry.
9:2.0.2.1.36.4SUBPART D
Subpart D - Application for Inspection; Grant or Refusal of Inspection
9:2.0.2.1.36.4.69.1SECTION 381.16
     381.16 How application shall be made.
9:2.0.2.1.36.4.69.2SECTION 381.17
     381.17 Filing of application.
9:2.0.2.1.36.4.69.3SECTION 381.18
     381.18 Authority of applicant.
9:2.0.2.1.36.4.69.4SECTION 381.20
     381.20 Survey and grant of inspection.
9:2.0.2.1.36.4.69.5SECTION 381.21
     381.21 Refusal of inspection.
9:2.0.2.1.36.4.69.6SECTION 381.22
     381.22 Conditions for receiving inspection.
9:2.0.2.1.36.5SUBPART E
Subpart E - Inauguration of Inspection; Official Establishment Numbers; Separation of Establishments and Other Requirements; Withdrawal of Inspection
9:2.0.2.1.36.5.69.1SECTION 381.25
     381.25 Official establishment numbers.
9:2.0.2.1.36.5.69.2SECTION 381.26
     381.26 Separation of establishments.
9:2.0.2.1.36.5.69.3SECTION 381.27
     381.27 Inauguration of service; notification concerning regulations; status of uninspected poultry products.
9:2.0.2.1.36.5.69.4SECTION 381.28
     381.28 Report of violations.
9:2.0.2.1.36.6SUBPART F
Subpart F - Assignment and Authorities of Program Employees; Appeals
9:2.0.2.1.36.6.69.1SECTION 381.30-381.31
     381.30-381.31 [Reserved]
9:2.0.2.1.36.6.69.2SECTION 381.32
     381.32 Access to establishments.
9:2.0.2.1.36.6.69.3SECTION 381.33
     381.33 Identification.
9:2.0.2.1.36.6.69.4SECTION 381.34
     381.34 Financial interest of inspectors.
9:2.0.2.1.36.6.69.5SECTION 381.35
     381.35 Appeal inspections; how made.
9:2.0.2.1.36.7SUBPART G
Subpart G - Facilities for Inspection; Overtime and Holiday Service; Billing Establishments
9:2.0.2.1.36.7.69.1SECTION 381.36
     381.36 Facilities required.
9:2.0.2.1.36.7.69.2SECTION 381.37
     381.37 Schedule of operations.
9:2.0.2.1.36.7.69.3SECTION 381.38
     381.38 Overtime and holiday inspection service.
9:2.0.2.1.36.7.69.4SECTION 381.39
     381.39 Basis of billing for overtime and holiday services.
9:2.0.2.1.36.8SUBPART H
Subpart H - Attestation on Work-Related Conditions
9:2.0.2.1.36.8.69.1SECTION 381.45
     381.45 Attestation requirements.
9:2.0.2.1.36.8.69.2SECTION 381.46
     381.46 Severability.
9:2.0.2.1.36.9SUBPART I
Subpart I - Operating Procedures
9:2.0.2.1.36.9.69.1SECTION 381.65
     381.65 Operations and procedures, generally.
9:2.0.2.1.36.9.69.2SECTION 381.66
     381.66 Temperatures and chilling and freezing procedures.
9:2.0.2.1.36.9.69.3SECTION 381.67
     381.67 Young chicken and squab slaughter inspection rate maximums under traditional inspection procedure.
9:2.0.2.1.36.9.69.4SECTION 381.68
     381.68 Maximum inspection rates - New turkey inspection system.
9:2.0.2.1.36.9.69.5SECTION 381.69
     381.69 Maximum line speed rates under the New Poultry Inspection System.
9:2.0.2.1.36.10SUBPART J
Subpart J - Ante Mortem Inspection
9:2.0.2.1.36.10.69.1SECTION 381.70
     381.70 Ante mortem inspection; when required; extent.
9:2.0.2.1.36.10.69.2SECTION 381.71
     381.71 Condemnation on ante mortem inspection.
9:2.0.2.1.36.10.69.3SECTION 381.72
     381.72 Segregation of suspects on ante mortem inspection.
9:2.0.2.1.36.10.69.4SECTION 381.73
     381.73 Quarantine of diseased poultry.
9:2.0.2.1.36.10.69.5SECTION 381.74
     381.74 Poultry suspected of having biological residues.
9:2.0.2.1.36.10.69.6SECTION 381.75
     381.75 Poultry used for research.
9:2.0.2.1.36.11SUBPART K
Subpart K - Post Mortem Inspection; Disposition of Carcasses and Parts
9:2.0.2.1.36.11.69.1SECTION 381.76
     381.76 Post-mortem inspection under Traditional Inspection, the Streamlined Inspection System (SIS), the New Line Speed (NELS) Inspection System, the New Poultry Inspection System (NPIS), the New Turkey Inspection System (NTI), and Ratite Inspection.
9:2.0.2.1.36.11.69.2SECTION 381.77
     381.77 Carcasses held for further examination.
9:2.0.2.1.36.11.69.3SECTION 381.78
     381.78 Condemnation of carcasses and parts: separation of poultry suspected of containing biological residues.
9:2.0.2.1.36.11.69.4SECTION 381.79
     381.79 Passing of carcasses and parts.
9:2.0.2.1.36.11.69.5SECTION 381.80
     381.80 General; biological residues.
9:2.0.2.1.36.11.69.6SECTION 381.81
     381.81 Tuberculosis.
9:2.0.2.1.36.11.69.7SECTION 381.82
     381.82 Diseases of the leukosis complex.
9:2.0.2.1.36.11.69.8SECTION 381.83
     381.83 Septicemia or toxemia.
9:2.0.2.1.36.11.69.9SECTION 381.84
     381.84 Airsacculitis.
9:2.0.2.1.36.11.69.10SECTION 381.85
     381.85 Special diseases.
9:2.0.2.1.36.11.69.11SECTION 381.86
     381.86 Inflammatory processes.
9:2.0.2.1.36.11.69.12SECTION 381.87
     381.87 Tumors.
9:2.0.2.1.36.11.69.13SECTION 381.88
     381.88 Parasites.
9:2.0.2.1.36.11.69.14SECTION 381.89
     381.89 Bruises.
9:2.0.2.1.36.11.69.15SECTION 381.90
     381.90 Cadavers.
9:2.0.2.1.36.11.69.16SECTION 381.91
     381.91 Contamination.
9:2.0.2.1.36.11.69.17SECTION 381.92
     381.92 Overscald.
9:2.0.2.1.36.11.69.18SECTION 381.93
     381.93 Decomposition.
9:2.0.2.1.36.11.69.19SECTION 381.94
     381.94 Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards for establishments that slaughter ratites.
9:2.0.2.1.36.12SUBPART L
Subpart L - Handling and Disposal of Condemned or Other Inedible Products at Official Establishments
9:2.0.2.1.36.12.69.1SECTION 381.95
     381.95 Disposal of condemned poultry products.
9:2.0.2.1.36.13SUBPART M
Subpart M - Official Marks, Devices, and Certificates; Export Certificates; Certification Procedures
9:2.0.2.1.36.13.69.1SECTION 381.96
     381.96 Wording and form of the official inspection legend.
9:2.0.2.1.36.13.69.2SECTION 381.97
     381.97 [Reserved]
9:2.0.2.1.36.13.69.3SECTION 381.98
     381.98 Official seal.
9:2.0.2.1.36.13.69.4SECTION 381.99
     381.99 Official retention and rejection tags.
9:2.0.2.1.36.13.69.5SECTION 381.100
     381.100 Official detention tag.
9:2.0.2.1.36.13.69.6SECTION 381.101
     381.101 Official U.S. Condemned mark.
9:2.0.2.1.36.13.69.7SECTION 381.102
     381.102 [Reserved]
9:2.0.2.1.36.13.69.8SECTION 381.103
     381.103 Official poultry condemnation certificates; issuance and form.
9:2.0.2.1.36.13.69.9SECTION 381.104
     381.104 Export inspection marks.
9:2.0.2.1.36.13.69.10SECTION 381.105
     381.105 Marking products for export.
9:2.0.2.1.36.13.69.11SECTION 381.106
     381.106 Export certification.
9:2.0.2.1.36.13.69.12SECTION 381.107
     381.107 Special procedures as to certification of poultry products for export to certain countries.
9:2.0.2.1.36.13.69.13SECTION 381.108
     381.108 Official poultry inspection certificates; issuance and disposition.
9:2.0.2.1.36.13.69.14SECTION 381.109
     381.109 Form of official poultry inspection certificate.
9:2.0.2.1.36.13.69.15SECTION 381.110
     381.110 Erasures or alterations made on certificates.
9:2.0.2.1.36.13.69.16SECTION 381.111
     381.111 Data to be entered in proper spaces.
9:2.0.2.1.36.13.69.17SECTION 381.112
     381.112 Official mark for maintaining the identity and integrity of samples.
9:2.0.2.1.36.14SUBPART N
Subpart N - Labeling and Containers
9:2.0.2.1.36.14.69.1SECTION 381.115
     381.115 Containers of inspected and passed poultry products required to be labeled.
9:2.0.2.1.36.14.69.2SECTION 381.116
     381.116 Wording on labels of immediate containers.
9:2.0.2.1.36.14.69.3SECTION 381.117
     381.117 Name of product and other labeling.
9:2.0.2.1.36.14.69.4SECTION 381.118
     381.118 Ingredients statement.
9:2.0.2.1.36.14.69.5SECTION 381.119
     381.119 Declaration of artificial flavoring or coloring.
9:2.0.2.1.36.14.69.6SECTION 381.120
     381.120 Antioxidants; chemical preservatives; and other additives.
9:2.0.2.1.36.14.69.7SECTION 381.121
     381.121 Quantity of contents.
9:2.0.2.1.36.14.69.8SECTION 381.121a-381.121e
     381.121a-381.121e [Reserved]
9:2.0.2.1.36.14.69.9SECTION 381.122
     381.122 Identification of manufacturer, packer or distributor.
9:2.0.2.1.36.14.69.10SECTION 381.123
     381.123 Official inspection mark; official establishment number.
9:2.0.2.1.36.14.69.11SECTION 381.124
     381.124 Dietary food claims.
9:2.0.2.1.36.14.69.12SECTION 381.125
     381.125 Special handling label requirements.
9:2.0.2.1.36.14.69.13SECTION 381.126
     381.126 Date of packing and date of processing; contents of cans.
9:2.0.2.1.36.14.69.14SECTION 381.127
     381.127 Wording on labels of shipping containers.
9:2.0.2.1.36.14.69.15SECTION 381.128
     381.128 Labels in foreign languages.
9:2.0.2.1.36.14.69.16SECTION 381.129
     381.129 False or misleading labeling or containers.
9:2.0.2.1.36.14.69.17SECTION 381.130
     381.130 False or misleading labeling or containers; orders to withhold from use.
9:2.0.2.1.36.14.69.18SECTION 381.131
     381.131 Preparation of labeling or other devices bearing official inspection marks without advance approval prohibited; exceptions.
9:2.0.2.1.36.14.69.19SECTION 381.132-381.133
     381.132-381.133 [Reserved]
9:2.0.2.1.36.14.69.20SECTION 381.134
     381.134 Requirement of formulas.
9:2.0.2.1.36.14.69.21SECTION 381.136
     381.136 Affixing of official identification.
9:2.0.2.1.36.14.69.22SECTION 381.137
     381.137 Evidence of labeling and devices approval.
9:2.0.2.1.36.14.69.23SECTION 381.138
     381.138 Unauthorized use or disposition of approved labeling or devices.
9:2.0.2.1.36.14.69.24SECTION 381.139
     381.139 Removal of official identifications.
9:2.0.2.1.36.14.69.25SECTION 381.140
     381.140 Relabeling poultry products.
9:2.0.2.1.36.14.69.26SECTION 381.141-381.143
     381.141-381.143 [Reserved]
9:2.0.2.1.36.14.69.27SECTION 381.144
     381.144 Packaging materials.
9:2.0.2.1.36.15SUBPART O
Subpart O - Entry of Articles Into Official Establishments; Processing Inspection and Other Reinspections; Processing Requirements
9:2.0.2.1.36.15.69.1SECTION 381.145
     381.145 Poultry products and other articles entering or at official establishments; examination and other requirements.
9:2.0.2.1.36.15.69.2SECTION 381.146
     381.146 Sampling at official establishments.
9:2.0.2.1.36.15.69.3SECTION 381.148
     381.148 Processing and handling requirements for frozen poultry products.
9:2.0.2.1.36.15.69.4SECTION 381.150
     381.150 Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips.
9:2.0.2.1.36.15.69.5SECTION 381.151
     381.151 Adulteration of product by polluted water; procedure for handling.
9:2.0.2.1.36.15.69.6SECTION 381.152
     381.152 Manufacture of uninspected, inedible products at official establishments.
9:2.0.2.1.36.15.69.7SECTION 381.153
     381.153 [Reserved]
9:2.0.2.1.36.16SUBPART P
Subpart P - Definitions and Standards of Identity or Composition
9:2.0.2.1.36.16.69.1SECTION 381.155
     381.155 General.
9:2.0.2.1.36.16.69.2SECTION 381.156
     381.156 Poultry meat content standards for certain poultry products.
9:2.0.2.1.36.16.69.3SECTION 381.157
     381.157 Canned boned poultry and baby or geriatric food.
9:2.0.2.1.36.16.69.4SECTION 381.158
     381.158 Poultry dinners (frozen) and pies.
9:2.0.2.1.36.16.69.5SECTION 381.159
     381.159 Poultry rolls.
9:2.0.2.1.36.16.69.6SECTION 381.160
     381.160 (Kind) burgers; (Kind) patties.
9:2.0.2.1.36.16.69.7SECTION 381.161
     381.161 “(Kind) A La Kiev.”
9:2.0.2.1.36.16.69.8SECTION 381.162
     381.162 “(Kind) steak or fillet.”
9:2.0.2.1.36.16.69.9SECTION 381.163
     381.163 “(Kind) baked” or “(Kind) roasted.”
9:2.0.2.1.36.16.69.10SECTION 381.164
     381.164 “(Kind) barbecued.”
9:2.0.2.1.36.16.69.11SECTION 381.165
     381.165 “(Kind) barbecued prepared with moist heat.”
9:2.0.2.1.36.16.69.12SECTION 381.166
     381.166 Breaded products.
9:2.0.2.1.36.16.69.13SECTION 381.167
     381.167 Other poultry dishes and specialty items.
9:2.0.2.1.36.16.69.14SECTION 381.168
     381.168 Maximum percent of skin in certain poultry products.
9:2.0.2.1.36.16.69.15SECTION 381.169
     381.169 [Reserved]
9:2.0.2.1.36.16.69.16SECTION 381.170
     381.170 Standards for kinds and classes, and for cuts of raw poultry.
9:2.0.2.1.36.16.69.17SECTION 381.171
     381.171 Definition and standard for “Turkey Ham.”
9:2.0.2.1.36.16.69.18SECTION 381.172
     381.172 Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term.
9:2.0.2.1.36.16.69.19SECTION 381.173
     381.173 Mechanically Separated (Kind of Poultry).
9:2.0.2.1.36.16.69.20SECTION 381.174
     381.174 Limitations with respect to use of Mechanically Separated (Kind of Poultry).
9:2.0.2.1.36.17SUBPART Q
Subpart Q - Records, Registration, and Reports
9:2.0.2.1.36.17.69.1SECTION 381.175
     381.175 Records required to be kept.
9:2.0.2.1.36.17.69.2SECTION 381.176
     381.176 Place of maintenance of records.
9:2.0.2.1.36.17.69.3SECTION 381.177
     381.177 Record retention period.
9:2.0.2.1.36.17.69.4SECTION 381.178
     381.178 Access to and inspection of records, facilities and inventory; copying and sampling.
9:2.0.2.1.36.17.69.5SECTION 381.179
     381.179 Registration.
9:2.0.2.1.36.17.69.6SECTION 381.180
     381.180 Information and reports required from official establishment operators.
9:2.0.2.1.36.17.69.7SECTION 381.181
     381.181 Reports by consignees of allegedly adulterated or misbranded products; sale or transportation as violations.
9:2.0.2.1.36.17.69.8SECTION 381.182
     381.182 Reports of inspection work.
9:2.0.2.1.36.18SUBPART R
Subpart R - Cooperation With States and Territories; Certification of State and Territorial Programs as at Least Equal to Federal Program
9:2.0.2.1.36.18.69.1SECTION 381.185
     381.185 Assistance to State and Territorial programs.
9:2.0.2.1.36.18.69.2SECTION 381.186
     381.186 Cooperation of States and other jurisdictions in Federal programs.
9:2.0.2.1.36.18.69.3SECTION 381.187
     381.187 Cooperation of States for the interstate shipment of poultry products.
9:2.0.2.1.36.19SUBPART S
Subpart S - Transportation; Exportation; or Sale of Poultry or Poultry Products
9:2.0.2.1.36.19.69.1SECTION 381.189
     381.189 Provisions inapplicable to specimens for laboratory examination, etc., or to naturally inedible articles.
9:2.0.2.1.36.19.69.2SECTION 381.190
     381.190 Transactions in slaughtered poultry and other poultry products restricted; vehicle sanitation requirements.
9:2.0.2.1.36.19.69.3SECTION 381.191
     381.191 Distribution of inspected products to small lot buyers.
9:2.0.2.1.36.19.69.4SECTION 381.192
     381.192 Penalties inapplicable to carriers.
9:2.0.2.1.36.19.69.5SECTION 381.193
     381.193 Poultry carcasses, etc., not intended for human food.
9:2.0.2.1.36.19.69.6SECTION 381.194
     381.194 Transportation and other transactions concerning dead, dying, disabled, or diseased poultry, and parts of carcasses of poultry that died otherwise than by slaughter.
9:2.0.2.1.36.20SUBPART T
Subpart T - Imported Poultry Products
9:2.0.2.1.36.20.69.1SECTION 381.195
     381.195 Definitions; requirements for importation into the United States.
9:2.0.2.1.36.20.69.2SECTION 381.196
     381.196 Eligibility of foreign countries for importation of poultry products into the United States.
9:2.0.2.1.36.20.69.3SECTION 381.197
     381.197 Foreign inspection certificate requirements.
9:2.0.2.1.36.20.69.4SECTION 381.198
     381.198 Import inspection application.
9:2.0.2.1.36.20.69.5SECTION 381.199
     381.199 Inspection of poultry products offered for entry.
9:2.0.2.1.36.20.69.6SECTION 381.200
     381.200 Poultry products offered for entry, retention in customs custody; delivery under bond; movement prior to inspection; handling; facilities and assistance.
9:2.0.2.1.36.20.69.7SECTION 381.201
     381.201 Means of conveyance and equipment used in handling poultry products offered for entry to be maintained in sanitary condition.
9:2.0.2.1.36.20.69.8SECTION 381.202
     381.202 Poultry products offered for entry; reporting of findings to customs; handling of articles refused entry; appeals, how made; denaturing procedures.
9:2.0.2.1.36.20.69.9SECTION 381.203
     381.203 Products offered for entry; charges for storage, cartage, and labor with respect to products which are refused entry.
9:2.0.2.1.36.20.69.10SECTION 381.204
     381.204 Marking of poultry products offered for entry; official import inspection marks and devices.
9:2.0.2.1.36.20.69.11SECTION 381.205
     381.205 Labeling of immediate containers of poultry products offered for entry.
9:2.0.2.1.36.20.69.12SECTION 381.206
     381.206 Labeling of shipping containers of poultry products offered for entry.
9:2.0.2.1.36.20.69.13SECTION 381.207
     381.207 Small importations for consignee's personal use, display, or laboratory analysis.
9:2.0.2.1.36.20.69.14SECTION 381.208
     381.208 Poultry products offered for entry and entered to be handled and transported as domestic; entry into official establishments; transportation.
9:2.0.2.1.36.20.69.15SECTION 381.209
     381.209 Returned United States inspected and marked poultry products; exemption.
9:2.0.2.1.36.21SUBPART U
Subpart U - Detention; Seizure and Condemnation; Criminal Offenses
9:2.0.2.1.36.21.69.1SECTION 381.210
     381.210 Poultry and other articles subject to administrative detention.
9:2.0.2.1.36.21.69.2SECTION 381.211
     381.211 Method of detention; form of detention tag.
9:2.0.2.1.36.21.69.3SECTION 381.212
     381.212 Notification of detention to the owner of the poultry or other article, or the owner's agent, and person having custody.
9:2.0.2.1.36.21.69.4SECTION 381.213
     381.213 Notification of governmental authorities having jurisdiction over article detained; form of written notification.
9:2.0.2.1.36.21.69.5SECTION 381.214
     381.214 Movement of poultry or other article detained; removal of official marks.
9:2.0.2.1.36.21.69.6SECTION 381.215
     381.215 Poultry or other articles subject to judicial seizure and condemnation.
9:2.0.2.1.36.21.69.7SECTION 381.216
     381.216 Procedure for judicial seizure, condemnation, and disposition.
9:2.0.2.1.36.21.69.8SECTION 381.217
     381.217 Authority for condemnation or seizure under other provisions of law.
9:2.0.2.1.36.21.69.9SECTION 381.218
     381.218 Criminal offenses.
9:2.0.2.1.36.22SUBPART V
Subpart V - Special Provisions for Designated States and Territories; Criteria and Procedure for Designating Establishments With Operations Which Would Clearly Endanger the Public Health; Disposition of Poultry Products Therein
9:2.0.2.1.36.22.69.1SECTION 381.220
     381.220 Definition of “State”.
9:2.0.2.1.36.22.69.2SECTION 381.221
     381.221 Designation of States under paragraph 5(c) of the Act.
9:2.0.2.1.36.22.69.3SECTION 381.222
     381.222 States designated under paragraph 5(c) of the Act; application of regulations.
9:2.0.2.1.36.22.69.4SECTION 381.223
     381.223 Control and disposition of nonfederally inspected poultry products in States designated under paragraph 5(c) of the Act.
9:2.0.2.1.36.22.69.5SECTION 381.224
     381.224 Designation of States under section 11 of the Act; application of sections of the Act and the regulations.
9:2.0.2.1.36.22.69.6SECTION 381.225
     381.225 Criteria and procedure for designating establishments with operations which would clearly endanger the public health; disposition of poultry products therein.
9:2.0.2.1.36.23SUBPART X
Subpart X [Reserved]
9:2.0.2.1.36.24SUBPART Y
Subpart Y - Nutrition Labeling
9:2.0.2.1.36.24.69.1SECTION 381.400
     381.400 Nutrition labeling of poultry products.
9:2.0.2.1.36.24.69.2SECTION 381.401
     381.401 Required nutrition labeling of ground or chopped poultry products.
9:2.0.2.1.36.24.69.3SECTION 381.402
     381.402 Location of nutrition information.
9:2.0.2.1.36.24.69.4SECTION 381.403-381.407
     381.403-381.407 [Reserved]
9:2.0.2.1.36.24.69.5SECTION 381.408
     381.408 Labeling of poultry products with number of servings.
9:2.0.2.1.36.24.69.6SECTION 381.409
     381.409 Nutrition label content.
9:2.0.2.1.36.24.69.7SECTION 381.410-381.411
     381.410-381.411 [Reserved]
9:2.0.2.1.36.24.69.8SECTION 381.412
     381.412 Reference amounts customarily consumed per eating occasion.
9:2.0.2.1.36.24.69.9SECTION 381.413
     381.413 Nutrient content claims; general principles.
9:2.0.2.1.36.24.69.10SECTION 381.414-381.443
     381.414-381.443 [Reserved]
9:2.0.2.1.36.24.69.11SECTION 381.444
     381.444 Identification of major cuts of poultry products.
9:2.0.2.1.36.24.69.12SECTION 381.445
     381.445 Nutrition labeling of single-ingredient, raw poultry products that are not ground or chopped products described in § 381.401.
9:2.0.2.1.36.24.69.13SECTION 381.446-381.453
     381.446-381.453 [Reserved]
9:2.0.2.1.36.24.69.14SECTION 381.454
     381.454 Nutrient content claims for “good source,” “high,” and “more.”
9:2.0.2.1.36.24.69.15SECTION 381.455
     381.455 [Reserved]
9:2.0.2.1.36.24.69.16SECTION 381.456
     381.456 Nutrient content claims for “light” or “lite.”
9:2.0.2.1.36.24.69.17SECTION 381.457-381.459
     381.457-381.459 [Reserved]
9:2.0.2.1.36.24.69.18SECTION 381.460
     381.460 Nutrient content claims for calorie content.
9:2.0.2.1.36.24.69.19SECTION 381.461
     381.461 Nutrient content claims for the sodium content.
9:2.0.2.1.36.24.69.20SECTION 381.462
     381.462 Nutrient content claims for fat, fatty acids, and cholesterol content.
9:2.0.2.1.36.24.69.21SECTION 381.463
     381.463 Nutrient content claims for “healthy.”
9:2.0.2.1.36.24.69.22SECTION 381.464-381.468
     381.464-381.468 [Reserved]
9:2.0.2.1.36.24.69.23SECTION 381.469
     381.469 Labeling applications for nutrient content claims.
9:2.0.2.1.36.24.69.24SECTION 381.470-381.479
     381.470-381.479 [Reserved]
9:2.0.2.1.36.24.69.25SECTION 381.480
     381.480 Label statements relating to usefulness in reducing or maintaining body weight.
9:2.0.2.1.36.24.69.26SECTION 381.481-381.499
     381.481-381.499 [Reserved]
9:2.0.2.1.36.24.69.27SECTION 381.500
     381.500 Exemption from nutrition labeling.
9:2.0.2.1.36.25SUBPART Z
Subpart Z - Selected Establishments; Cooperative Program for Interstate Shipment of Poultry Products
9:2.0.2.1.36.25.69.1SECTION 381.511
     381.511 Definitions.
9:2.0.2.1.36.25.69.2SECTION 381.512
     381.512 Purpose.
9:2.0.2.1.36.25.69.3SECTION 381.513
     381.513 Requirements for establishments; ineligible establishments.
9:2.0.2.1.36.25.69.4SECTION 381.514
     381.514 State request for cooperative agreement.
9:2.0.2.1.36.25.69.5SECTION 381.515
     381.515 Establishment selection; official number for selected establishments.
9:2.0.2.1.36.25.69.6SECTION 381.516
     381.516 Commencement of a cooperative interstate shipment program; inspection by designated personnel and official mark.
9:2.0.2.1.36.25.69.7SECTION 381.517
     381.517 Federal oversight of a cooperative interstate shipment program.
9:2.0.2.1.36.25.69.8SECTION 381.518
     381.518 Quarterly reports.
9:2.0.2.1.36.25.69.9SECTION 381.519
     381.519 Enforcement authority.
9:2.0.2.1.36.25.69.10SECTION 381.520
     381.520 Deselection of ineligible establishments.
9:2.0.2.1.36.25.69.11SECTION 381.521
     381.521 Transition to official establishment.
9:2.0.2.1.36.25.69.12SECTION 381.522
     381.522 Transition grants.
9:2.0.2.1.36.25.69.13SECTION 381.523
     381.523 Separation of operations.
9:2.0.2.1.36.25.69.14SECTION 381.524
     381.524 Voluntary withdrawal.