9 C.F.R. PART 318--ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS
TITLE 9--Animals and Animal Products
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
SUBCHAPTER A--AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
PART 318--ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS
Subpart A--GENERAL
|
Products and other articles entering official establishments.
|
|
|
Reinspection, retention, and disposal of meat and poultry products at official establishments.
|
|
|
Designation of places of receipt of products and other articles for reinspection.
|
|
|
Preparation of products to be officially supervised; responsibilities of official establishments; plant operated quality control.
|
|
|
Requirements concerning procedures.
|
|
|
Requirements concerning ingredients and other articles used in preparation of products.
|
|
|
Preservatives and other substances permitted in product for export only; handling; such product not to be used for domestic food purposes.
|
|
|
Samples of products, water, dyes, chemicals, etc., to be taken for examination.
|
|
|
Prescribed treatment of pork and products containing pork to destroy trichinae.
|
|
|
Manufacture of dog food or similar uninspected article at official establishments.
|
|
|
Mixtures containing product but not amendable to the Act.
|
|
|
Adulteration of product by polluted water; procedure for handling.
|
|
|
Tagging chemicals, preservatives, cereals, spices, etc., ''U.S. retained.''
|
|
|
Pesticide chemicals and other residues in products.
|
|
|
Requirements for the production of cooked beef, roast beef, and cooked corned beef products.
|
|
|
Handling of certain material for mechanical processing.
|
|
|
Compliance procedure for cured pork products.
|
|
|
Accreditation of chemistry laboratories.
|
|
|
Determination of added water in cooked sausages.
|
|
|
Heat-processing and stabilization requirements for uncured meat patties.
|
|
|
Product prepared using advanced meat/bone separation machinery; process control.
|
|
Subparts B-F--[RESERVED]
Subpart G--CANNING AND CANNED PRODUCTS
|
Critical factors and the application of the process schedule.
|
|
|
Operations in the thermal processing area.
|
|
|
Equipment and procedures for heat processing systems.
|
|
|
Processing and production records.
|
|
|
Record review and maintenance.
|
|
|
Deviations in processing.
|
|
|
Finished product inspection.
|
|