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Electronic Code of Federal Regulations

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e-CFR Data is current as of October 29, 2014

Title 9Chapter IIISubchapter APart 318


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

rule

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
[Reserved]
§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.
rule

Subparts B-F [Reserved]

rule

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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