9 CFR Part 318 — Entry into Official Establishments; Reinspection and Preparation of Products
Subpart A — General
- § 318.1— Products and other articles entering official establishments.
- § 318.2— Reinspection, retention, and disposal of meat and poultry products at official establishments.
- § 318.3— Designation of places of receipt of products and other articles for reinspection.
- § 318.4— Preparation of products to be officially supervised; responsibilities of official establishments; plant operated quality control.
- § 318.5— Requirements concerning procedures.
- § 318.6— Requirements concerning ingredients and other articles used in preparation of products.
- § 318.8— Preservatives and other substances permitted in product for export only; handling; such product not to be used for domestic food purposes.
- § 318.9— Samples of products, water, dyes, chemicals, etc., to be taken for examination.
- § 318.12— Manufacture of uninspected, inedible products at official establishments.
- § 318.13— Mixtures containing product but not amendable to the Act.
- § 318.14— Adulteration of product by polluted water; procedure for handling.
- § 318.15— Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”
- § 318.16— Pesticide chemicals and other residues in products.
- § 318.17— Requirements for the production of cooked beef, roast beef, and cooked corned beef products.
- § 318.18— Handling of certain material for mechanical processing.
- § 318.19— Compliance procedure for cured pork products.
- § 318.20— Use of animal drugs.
- § 318.22— Determination of added water in cooked sausages.
- § 318.23— Heat-processing and stabilization requirements for uncured meat patties.
- § 318.24— Product prepared using advanced meat/bone separation machinery; process control.