Title 9

Volume 2 CHAPTER III SUBCHAP F

Subchapter F - Mandatory Inspection Of Fish Of The Order Siluriformes And Products Of Such Fish

9:2.0.2.5.51PART 530
PART 530 - GENERAL REQUIREMENTS; DEFINITIONS
9:2.0.2.5.51.0.69.1SECTION 530.1
     530.1 General.
9:2.0.2.5.51.0.69.2SECTION 530.2
     530.2 FSIS organization for inspection of fish and fish products.
9:2.0.2.5.51.0.69.3SECTION 530.3
     530.3 Access to establishments.
9:2.0.2.5.52PART 531
PART 531 - DEFINITIONS
9:2.0.2.5.52.0.69.1SECTION 531.1
     531.1 Definitions.
9:2.0.2.5.53PART 532
PART 532 - REQUIREMENTS FOR INSPECTION
9:2.0.2.5.53.0.69.1SECTION 532.1
     532.1 Establishments requiring inspection; other inspection.
9:2.0.2.5.53.0.69.2SECTION 532.2
     532.2 Application for inspection; information to be furnished; grant or refusal of Inspection; conditions for receiving inspection; official numbers and inspection; assignment and authorities of Program employees.
9:2.0.2.5.53.0.69.3SECTION 532.3
     532.3 Exemption of retail operations.
9:2.0.2.5.53.0.69.4SECTION 532.4
     532.4 Inspection at official establishments; relation to other authorities.
9:2.0.2.5.53.0.69.5SECTION 532.5
     532.5 Exemption from definition of fish product of certain human food products containing fish.
9:2.0.2.5.54PART 533
PART 533 - SEPARATION OF ESTABLISHMENT; FACILITIES FOR INSPECTION; FACILITIES FOR PROGRAM EMPLOYEES; OTHER REQUIRED FACILITIES
9:2.0.2.5.54.0.69.1SECTION 533.1
     533.1 Separation of establishments.
9:2.0.2.5.54.0.69.2SECTION 533.2
     533.2 [Reserved]
9:2.0.2.5.54.0.69.3SECTION 533.3
     533.3 Facilities for Program employees.
9:2.0.2.5.54.0.69.4SECTION 533.4
     533.4 Other facilities and conditions to be provided.
9:2.0.2.5.54.0.69.5SECTION 533.5
     533.5 Schedule of operations.
9:2.0.2.5.54.0.69.6SECTION 533.6
     533.6 Overtime and holiday inspection service.
9:2.0.2.5.54.0.69.7SECTION 533.7
     533.7 Basis of billing for overtime and holiday services.
9:2.0.2.5.55PART 534
PART 534 - PRE-HARVEST STANDARDS AND TRANSPORTATION TO PROCESSING ESTABLISHMENT
9:2.0.2.5.55.0.69.1SECTION 534.1
     534.1 General.
9:2.0.2.5.55.0.69.2SECTION 534.2
     534.2 Water quality for food fish.
9:2.0.2.5.55.0.69.3SECTION 534.3
     534.3 Standards for use of drugs in the raising of fish.
9:2.0.2.5.55.0.69.4SECTION 534.4
     534.4 Transportation to processing plant.
9:2.0.2.5.56PART 537
PART 537 - SANITATION REQUIREMENTS AND HAZARD ANALYSIS AND CRITICAL CONTROL POINTS SYSTEMS; NOTIFICATION REGARDING ADULTERATED OR MISBRANDED PRODUCTS
9:2.0.2.5.56.0.69.1SECTION 537.1
     537.1 Basic requirements.
9:2.0.2.5.56.0.69.2SECTION 537.2
     537.2 Hazard analysis and HACCP plan.
9:2.0.2.5.56.0.69.3SECTION 537.3
     537.3 Notification.
9:2.0.2.5.57PART 539
PART 539 - MANDATORY DISPOSITIONS; PERFORMANCE STANDARDS RESPECTING PHYSICAL, CHEMICAL, OR BIOLOGICAL CONTAMINANTS
9:2.0.2.5.57.0.69.1SECTION 539.1
     539.1 Disposal of diseased or otherwise adulterated fish carcasses and parts or fish products.
9:2.0.2.5.57.0.69.2SECTION 539.2
     539.2 Physical, chemical, or biological contaminants.
9:2.0.2.5.58PART 540
PART 540 - HANDLING AND DISPOSAL OF CONDEMNED AND OTHER INEDIBLE MATERIALS
9:2.0.2.5.58.0.69.1SECTION 540.1
     540.1 Dead fish.
9:2.0.2.5.58.0.69.2SECTION 540.2
     540.2 Specimens for educational, research, and other nonfood purposes; permits.
9:2.0.2.5.58.0.69.3SECTION 540.3
     540.3 Handling and disposal of condemned or other inedible materials.
9:2.0.2.5.59PART 541
PART 541 - MARKS, MARKING AND LABELING OF PRODUCTS AND CONTAINERS
9:2.0.2.5.59.0.69.1SECTION 541.1
     541.1 General.
9:2.0.2.5.59.0.69.2SECTION 541.2
     541.2 Official marks and devices to identify inspected and passed fish and fish products.
9:2.0.2.5.59.0.69.3SECTION 541.3
     541.3 Official seals for transportation of products.
9:2.0.2.5.59.0.69.4SECTION 541.4
     541.4 Official export inspection marks, devices, and certificates.
9:2.0.2.5.59.0.69.5SECTION 541.5
     541.5 Official detention marks and devices.
9:2.0.2.5.59.0.69.6SECTION 541.7
     541.7 Labels required; supervision of a Program employee.
9:2.0.2.5.60PART 544
PART 544 - FOOD INGREDIENTS PERMITTED
9:2.0.2.5.60.0.69.1SECTION 544.1
     544.1 Use of food ingredients.
9:2.0.2.5.61PART 548
PART 548 - PREPARATION OF PRODUCTS
9:2.0.2.5.61.0.69.1SECTION 548.1
     548.1 Preparation of fish products.
9:2.0.2.5.61.0.69.2SECTION 548.2
     548.2 Requirements concerning ingredients and other articles used in the preparation of fish products.
9:2.0.2.5.61.0.69.3SECTION 548.3
     548.3 Samples of products, water, dyes, chemicals, etc. to be taken for examination.
9:2.0.2.5.61.0.69.4SECTION 548.4
     548.4 [Reserved]
9:2.0.2.5.61.0.69.5SECTION 548.5
     548.5 Ready-to-eat fish products.
9:2.0.2.5.61.0.69.6SECTION 548.6
     548.6 Canning and canned products.
9:2.0.2.5.61.0.69.7SECTION 548.7
     548.7 Use of new animal drugs.
9:2.0.2.5.61.0.69.8SECTION 548.8
     548.8 Polluted water contamination at establishment
9:2.0.2.5.61.0.69.9SECTION 548.9
     548.9 Accreditation of non-Federal chemistry laboratories.
9:2.0.2.5.62PART 549
PART 549 [RESERVED]
9:2.0.2.5.63PART 550
PART 550 - RECORDS REQUIRED TO BE KEPT
9:2.0.2.5.63.0.69.1SECTION 550.1
     550.1 Records required to be kept.
9:2.0.2.5.63.0.69.2SECTION 550.2
     550.2 Place of maintenance of records.
9:2.0.2.5.63.0.69.3SECTION 550.3
     550.3 Record retention period.
9:2.0.2.5.63.0.69.4SECTION 550.4
     550.4 Access to and inspection of records, facilities and inventory; copying and sampling.
9:2.0.2.5.63.0.69.5SECTION 550.5
     550.5 Registration.
9:2.0.2.5.63.0.69.6SECTION 550.6
     550.6 Information and reports required from official establishment operators.
9:2.0.2.5.63.0.69.7SECTION 550.7
     550.7 Reports by consignees of allegedly adulterated or misbranded products; sale or transportation as violations.
9:2.0.2.5.64PART 552
PART 552 - EXPORTS
9:2.0.2.5.64.0.69.1SECTION 552.1
     552.1 Affixing stamps and marking products for export; issuance of export certificates; clearance of vessels and transportation.
9:2.0.2.5.65PART 555
PART 555 - TRANSPORTATION OF FISH PRODUCTS IN COMMERCE
9:2.0.2.5.65.0.69.1SECTION 555.1
     555.1 Transportation of fish products.
9:2.0.2.5.65.0.69.2SECTION 555.2
     555.2 Fish product transported within the United States as part of export movement.
9:2.0.2.5.65.0.69.3SECTION 555.3
     555.3 Unmarked, inspected fish product transported under official seal between official establishments for further processing; certificate.
9:2.0.2.5.65.0.69.4SECTION 555.4
     555.4 Handling of fish products that may have become adulterated.
9:2.0.2.5.65.0.69.5SECTION 555.5
     555.5 Transportation of inedible fish product in commerce.
9:2.0.2.5.65.0.69.6SECTION 555.6
     555.6 Certificates.
9:2.0.2.5.65.0.69.7SECTION 555.7
     555.7 Official seals; forms, use, and breaking.
9:2.0.2.5.65.0.69.8SECTION 555.8
     555.8 Loading or unloading of fish products in sealed transport conveyances.
9:2.0.2.5.65.0.69.9SECTION 555.9
     555.9 Diverting of shipments
9:2.0.2.5.65.0.69.10SECTION 555.10
     555.10 Provisions inapplicable to specimens for laboratory examination, etc., or to naturally inedible articles.
9:2.0.2.5.65.0.69.11SECTION 555.11
     555.11 Transportation and other transactions concerning dead, dying, or diseased fish, and fish or parts of fish that died otherwise than by slaughter.
9:2.0.2.5.65.0.69.12SECTION 555.12
     555.12 Means of conveyance in which dead, dying, or diseased fish or parts of fish must be transported.
9:2.0.2.5.66PART 557
PART 557 - IMPORTATION
9:2.0.2.5.66.0.69.1SECTION 557.1
     557.1 Definitions; application of provisions.
9:2.0.2.5.66.0.69.2SECTION 557.2
     557.2 Eligibility of foreign countries for importation of fish and fish products into the United States.
9:2.0.2.5.66.0.69.3SECTION 557.3
     557.3 No fish or fish product to be imported without compliance with applicable regulations.
9:2.0.2.5.66.0.69.4SECTION 557.4
     557.4 Imported fish and fish products; foreign certificates required.
9:2.0.2.5.66.0.69.5SECTION 557.5
     557.5 Importer to make application for inspection of fish and fish products for entry.
9:2.0.2.5.66.0.69.6SECTION 557.6
     557.6 Fish and fish 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.
9:2.0.2.5.66.0.69.7SECTION 557.7
     557.7 Products for importation; movement prior to inspection; handling; bond; assistance.
9:2.0.2.5.66.0.69.8SECTION 557.8
     557.8 Import fish and fish products; equipment and means of conveyance used in handling to be maintained in sanitary condition.
9:2.0.2.5.66.0.69.9SECTION 557.9
     557.9 [Reserved]
9:2.0.2.5.66.0.69.10SECTION 557.10
     557.10 Samples; inspection of consignments; refusal of entry; marking.
9:2.0.2.5.66.0.69.11SECTION 557.11
     557.11 Receipts to importers for import fish product samples.
9:2.0.2.5.66.0.69.12SECTION 557.12
     557.12 Foreign canned or packaged fish and fish products bearing trade labels; sampling and inspection.
9:2.0.2.5.66.0.69.13SECTION 557.13
     557.13 Foreign fish and fish products offered for importation; reporting of findings to Customs.
9:2.0.2.5.66.0.69.14SECTION 557.14
     557.14 Marking of fish and fish products and labeling of immediate containers thereof for importation.
9:2.0.2.5.66.0.69.15SECTION 557.15
     557.15 Outside containers of foreign products; marking and labeling; application of official inspection legend.
9:2.0.2.5.66.0.69.16SECTION 557.16
     557.16 Small importations for importer's own consumption; requirements.
9:2.0.2.5.66.0.69.17SECTION 557.17
     557.17 Returned U.S. inspected and marked fish and fish products.
9:2.0.2.5.66.0.69.18SECTION 557.18
     557.18 Fish or fish products offered for entry and entered to be handled and transported as domestic; exception.
9:2.0.2.5.66.0.69.19SECTION 557.19
     557.19 Specimens for laboratory examination and similar purposes.
9:2.0.2.5.66.0.69.20SECTION 557.20-557.23
     557.20-557.23 [Reserved]
9:2.0.2.5.66.0.69.21SECTION 557.24
     557.24 Appeals; how made.
9:2.0.2.5.66.0.69.22SECTION 557.25
     557.25 Disposition procedures for fish and fish products condemned or ordered destroyed under import inspection.
9:2.0.2.5.66.0.69.23SECTION 557.26
     557.26 Official import inspection marks and devices.
9:2.0.2.5.67PART 559
PART 559 - DETENTION, SEIZURE, CONDEMNATION
9:2.0.2.5.67.0.69.1SECTION 559.1
     559.1 Fish and other articles subject to administrative detention.
9:2.0.2.5.67.0.69.2SECTION 559.2
     559.2 Articles or fish subject to judicial seizure and condemnation.
9:2.0.2.5.67.0.69.3SECTION 559.3
     559.3 Criminal offenses.
9:2.0.2.5.68PART 560
PART 560 - STATE-FEDERAL, FEDERAL-STATE COOPERATIVE AGREEMENTS; STATE DESIGNATIONS
9:2.0.2.5.68.0.69.1SECTION 560.1
     560.1 Cooperation with States and Territories.
9:2.0.2.5.68.0.69.2SECTION 560.2
     560.2 Cooperation of States in Federal programs.
9:2.0.2.5.68.0.69.3SECTION 560.3
     560.3 Cooperation of States for the Interstate Shipment of Fish and Fish Products.
9:2.0.2.5.68.0.69.4SECTION 560.4
     560.4 Designation of States under the Federal Meat Inspection Act.
9:2.0.2.5.69PART 561
PART 561 - RULES OF PRACTICE
9:2.0.2.5.69.0.69.1SECTION 561.1
     561.1 Rules of practice governing inspection actions.
9:2.0.2.5.69.0.69.2SECTION 561.2
     561.2 Rules of practice governing proceedings under the Federal Meat Inspection Act.