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

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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.
�318.10
Prescribed treatment of pork and products containing pork to destroy trichinae.
�318.11
[Reserved]
�318.12
Manufacture of dog food or similar uninspected article 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
Accreditation of chemistry laboratories.
�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.
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Subparts B-F--[RESERVED]

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Subpart G--CANNING AND CANNED PRODUCTS

�318.300
Definitions.
�318.301
Containers and closures.
�318.302
Thermal processing.
�318.303
Critical factors and the application of the process schedule.
�318.304
Operations in the thermal processing area.
�318.305
Equipment and procedures for heat processing systems.
�318.306
Processing and production records.
�318.307
Record review and maintenance.
�318.308
Deviations in processing.
�318.309
Finished product inspection.
�318.310
Personnel and training.
�318.311
Recall procedure.
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