9 CFR Subpart A
General
November 6, 2020
§
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
§
318.1
Products and other articles entering official establishments
§
318.2
Reinspection, retention, and disposal of meat and poultry products at official establishments
§
318.24
Product prepared using advanced meat/bone separation machinery; process 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
§
318.10
[Reserved]
§
318.11
[Reserved]
§
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
§
318.21
[Reserved]
§
318.22
Determination of added water in cooked sausages
§
318.23
Heat-processing and stabilization requirements for uncured meat patties
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