Title 9

CHAPTER III SUBCHAP A

Subchapter A - Agency Organization And Terminology; Mandatory Meat And Poultry Products Inspection And Voluntary Inspection And Certification

9:2.0.2.1.1	PART 300	PART 300 - AGENCY MISSION AND ORGANIZATION
9:2.0.2.1.1.0.21.1	SECTION 300.1	300.1 Purpose.
9:2.0.2.1.1.0.21.2	SECTION 300.2	300.2 FSIS responsibilities.
9:2.0.2.1.1.0.21.3	SECTION 300.3	300.3 FSIS organization.
9:2.0.2.1.1.0.21.4	SECTION 300.4	300.4 Organizational terminology; personnel.
9:2.0.2.1.1.0.21.5	SECTION 300.6	300.6 Access to establishments and other places of business.
9:2.0.2.1.2	PART 301	PART 301 - TERMINOLOGY; ADULTERATION AND MISBRANDING STANDARDS
9:2.0.2.1.2.0.21.1	SECTION 301.1	301.1 General.
9:2.0.2.1.2.0.21.2	SECTION 301.2	301.2 Definitions.
9:2.0.2.1.3	PART 302	PART 302 - APPLICATION OF INSPECTION AND OTHER REQUIREMENTS
9:2.0.2.1.3.0.21.1	SECTION 302.1	302.1 Establishments requiring inspection.
9:2.0.2.1.3.0.21.2	SECTION 302.2	302.2 Application of requirements in designated States or Territories; and to designated plants endangering public health.
9:2.0.2.1.3.0.21.3	SECTION 302.3	302.3 Livestock and products entering official establishments.
9:2.0.2.1.4	PART 303	PART 303 - EXEMPTIONS
9:2.0.2.1.4.0.21.1	SECTION 303.1	303.1 Exemptions.
9:2.0.2.1.4.0.21.2	SECTION 303.2	303.2 Experimentation: Intensity of inspection coverage.
9:2.0.2.1.5	PART 304	PART 304 - APPLICATION FOR INSPECTION; GRANT OF INSPECTION
9:2.0.2.1.5.0.21.1	SECTION 304.1	304.1 Application for inspection.
9:2.0.2.1.5.0.21.2	SECTION 304.2	304.2 Information to be furnished; grant or refusal of inspection.
9:2.0.2.1.5.0.21.3	SECTION 304.3	304.3 Conditions for receiving inspection.
9:2.0.2.1.6	PART 305	PART 305 - OFFICIAL NUMBERS; INAUGURATION OF INSPECTION; WITHDRAWAL OF INSPECTION; REPORTS OF VIOLATION
9:2.0.2.1.6.0.21.1	SECTION 305.1	305.1 Official numbers; subsidiaries and tenants.
9:2.0.2.1.6.0.21.2	SECTION 305.2	305.2 Separation of official establishments.
9:2.0.2.1.6.0.21.3	SECTION 305.3	305.3 Sanitation and adequate facilities.
9:2.0.2.1.6.0.21.4	SECTION 305.4	305.4 Inauguration of inspection.
9:2.0.2.1.6.0.21.5	SECTION 305.6	305.6 Reports of violations.
9:2.0.2.1.7	PART 306	PART 306 - ASSIGNMENT AND AUTHORITIES OF PROGRAM EMPLOYEES
9:2.0.2.1.7.0.21.1	SECTION 306.1	306.1 Designation of circuit supervisor and assistants.
9:2.0.2.1.7.0.21.2	SECTION 306.2	306.2 Program employees to have access to establishments.
9:2.0.2.1.7.0.21.3	SECTION 306.3	306.3 Badge as identification of inspectors.
9:2.0.2.1.7.0.21.4	SECTION 306.4	306.4 Assignment of Program employees where members of family employed; soliciting employment; procuring product from official establishments.
9:2.0.2.1.7.0.21.5	SECTION 306.5	306.5 Appeals.
9:2.0.2.1.8	PART 307	PART 307 - FACILITIES FOR INSPECTION
9:2.0.2.1.8.0.21.1	SECTION 307.1	307.1 Facilities for Program employees.
9:2.0.2.1.8.0.21.2	SECTION 307.2	307.2 Other facilities and conditions to be provided by the establishment.
9:2.0.2.1.8.0.21.3	SECTION 307.3	307.3 Inspectors to furnish and maintain implements in a sanitary condition.
9:2.0.2.1.8.0.21.4	SECTION 307.4	307.4 Schedule of operations.
9:2.0.2.1.8.0.21.5	SECTION 307.5	307.5 Overtime and holiday inspection service.
9:2.0.2.1.8.0.21.6	SECTION 307.6	307.6 Basis of billing for overtime and holiday services.
9:2.0.2.1.8.0.21.7	SECTION 307.7	307.7 Safety requirements for electrical stimulating (EST) equipment.
9:2.0.2.1.9	PART 308	PART 308 [RESERVED]
9:2.0.2.1.10	PART 309	PART 309 - ANTE-MORTEM INSPECTION
9:2.0.2.1.10.0.21.1	SECTION 309.1	309.1 Ante-mortem inspection on premises of official establishments.
9:2.0.2.1.10.0.21.2	SECTION 309.2	309.2 Livestock suspected of being diseased or affected with certain conditions; identifying suspects; disposition on post-mortem inspection or otherwise.
9:2.0.2.1.10.0.21.3	SECTION 309.3	309.3 Dead, dying, disabled, or diseased and similar livestock.
9:2.0.2.1.10.0.21.4	SECTION 309.4	309.4 Livestock showing symptoms of certain metabolic, toxic, nervous, or circulatory disturbances, nutritional imbalances, or infectious or parasitic diseases.
9:2.0.2.1.10.0.21.5	SECTION 309.5	309.5 Swine; disposal because of hog cholera.
9:2.0.2.1.10.0.21.6	SECTION 309.6	309.6 Epithelioma of the eye.
9:2.0.2.1.10.0.21.7	SECTION 309.7	309.7 Livestock affected with anthrax; cleaning and disinfection of infected livestock pens and driveways.
9:2.0.2.1.10.0.21.8	SECTION 309.8	309.8 Cattle affected with anasarca and generalized edema.
9:2.0.2.1.10.0.21.9	SECTION 309.9	309.9 Swine erysipelas.
9:2.0.2.1.10.0.21.10	SECTION 309.10	309.10 Onset of parturition.
9:2.0.2.1.10.0.21.11	SECTION 309.11	309.11 Vaccine livestock.
9:2.0.2.1.10.0.21.12	SECTION 309.12	309.12 Emergency slaughter; inspection prior to.
9:2.0.2.1.10.0.21.13	SECTION 309.13	309.13 Disposition of condemned livestock.
9:2.0.2.1.10.0.21.14	SECTION 309.14	309.14 Brucellosis-reactor goats.
9:2.0.2.1.10.0.21.15	SECTION 309.15	309.15 Vesicular diseases.
9:2.0.2.1.10.0.21.16	SECTION 309.16	309.16 Livestock suspected of having biological residues.
9:2.0.2.1.10.0.21.17	SECTION 309.17	309.17 Livestock used for research.
9:2.0.2.1.10.0.21.18	SECTION 309.18	309.18 Official marks and devices for purposes of ante-mortem inspection.
9:2.0.2.1.10.0.21.19	SECTION 309.19	309.19 Market hog segregation under the new swine slaughter inspection system.
9:2.0.2.1.11	PART 310	PART 310 - POST-MORTEM INSPECTION
9:2.0.2.1.11.0.21.1	SECTION 310.1	310.1 Extent and time of post-mortem inspection; post-mortem inspection staffing standards.
9:2.0.2.1.11.0.21.2	SECTION 310.2	310.2 Identification of carcass with certain severed parts thereof and with animal from which derived.
9:2.0.2.1.11.0.21.3	SECTION 310.3	310.3 Carcasses and parts in certain instances to be retained.
9:2.0.2.1.11.0.21.4	SECTION 310.4	310.4 Identification of carcasses and parts; tagging.
9:2.0.2.1.11.0.21.5	SECTION 310.5	310.5 Condemned carcasses and parts to be so marked; tanking; separation.
9:2.0.2.1.11.0.21.6	SECTION 310.6	310.6 Carcasses and parts passed for cooking; marking.
9:2.0.2.1.11.0.21.7	SECTION 310.7	310.7 Removal of spermatic cords, pizzles and preputial diverticuli.
9:2.0.2.1.11.0.21.8	SECTION 310.8	310.8 Passing and marking of carcasses and parts.
9:2.0.2.1.11.0.21.9	SECTION 310.9	310.9 Anthrax; carcasses not to be eviscerated; disposition of affected carcasses; hides, hoofs, horns, hair, viscera and contents, and fat; handling of blood and scalding vat water; general cleanup and disinfection.
9:2.0.2.1.11.0.21.10	SECTION 310.10	310.10 Carcasses with skin or hide on; cleaning before evisceration; removal of larvae of Hypodermae, external parasites and other pathological skin conditions.
9:2.0.2.1.11.0.21.11	SECTION 310.11	310.11 [Reserved]
9:2.0.2.1.11.0.21.12	SECTION 310.12	310.12 Sternum to be split; abdominal and thoracic viscera to be removed.
9:2.0.2.1.11.0.21.13	SECTION 310.13	310.13 Inflating carcasses or parts thereof; transferring caul or other fat.
9:2.0.2.1.11.0.21.14	SECTION 310.14	310.14 Handling of bruised parts.
9:2.0.2.1.11.0.21.15	SECTION 310.15	310.15 Disposition of thyroid glands and laryngeal muscle tissue.
9:2.0.2.1.11.0.21.16	SECTION 310.16	310.16 Disposition of lungs.
9:2.0.2.1.11.0.21.17	SECTION 310.17	310.17 Inspection of mammary glands.
9:2.0.2.1.11.0.21.18	SECTION 310.18	310.18 Contamination of carcasses, organs, or other parts.
9:2.0.2.1.11.0.21.19	SECTION 310.19	310.19 Inspection of kidneys.
9:2.0.2.1.11.0.21.20	SECTION 310.20	310.20 Saving of blood from livestock as an edible product.
9:2.0.2.1.11.0.21.21	SECTION 310.21	310.21 Carcasses suspected of containing sulfa and antibiotic residues; sampling frequency; disposition of affected carcasses and parts.
9:2.0.2.1.11.0.21.22	SECTION 310.22	310.22 Specified risk materials from cattle and their handling and disposition.
9:2.0.2.1.11.0.21.23	SECTION 310.23	310.23 Identification of carcasses and parts of swine.
9:2.0.2.1.11.0.21.24	SECTION 310.24	310.24 [Reserved]
9:2.0.2.1.11.0.21.25	SECTION 310.25	310.25 Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards.
9:2.0.2.1.11.0.21.26	SECTION 310.26	310.26 Establishment responsibilities under the new swine slaughter inspection system.
9:2.0.2.1.11.0.21.27	SECTION 310.27	310.27 Attestation requirements.
9:2.0.2.1.11.0.21.28	SECTION 310.28	310.28 Severability.
9:2.0.2.1.12	PART 311	PART 311 - DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES AND PARTS
9:2.0.2.1.12.0.21.1	SECTION 311.1	311.1 Disposal of diseased or otherwise adulterated carcasses and parts; general.
9:2.0.2.1.12.0.21.2	SECTION 311.2	311.2 Tuberculosis.
9:2.0.2.1.12.0.21.3	SECTION 311.3	311.3 Hog cholera.
9:2.0.2.1.12.0.21.4	SECTION 311.5	311.5 Swine erysipelas.
9:2.0.2.1.12.0.21.5	SECTION 311.6	311.6 Diamond-skin disease.
9:2.0.2.1.12.0.21.6	SECTION 311.7	311.7 Arthritis.
9:2.0.2.1.12.0.21.7	SECTION 311.8	311.8 Cattle carcasses affected with anasarca or generalized edema.
9:2.0.2.1.12.0.21.8	SECTION 311.9	311.9 Actinomycosis and actinobacillosis.
9:2.0.2.1.12.0.21.9	SECTION 311.10	311.10 Anaplasmosis, anthrax, babesiosis, bacillary hemoglobinuria in cattle, blackleg, bluetongue, hemorrhagic septicemia, icterohematuria in sheep, infectious bovine rhinotracheitis, leptospirosis, malignant epizootic catarrh, strangles, purpura hemorrhagica, azoturia, infectious equine encephalomyelitis, toxic encephalomyelitis (forage poisoning), infectious anemia (swamp fever), dourine, acute influenza, generalized osteoporosis, glanders (farcy), acute inflammatory lameness, extensive fistula, and unhealed vaccine lesions.
9:2.0.2.1.12.0.21.10	SECTION 311.11	311.11 Neoplasms.
9:2.0.2.1.12.0.21.11	SECTION 311.12	311.12 Epithelioma of the eye.
9:2.0.2.1.12.0.21.12	SECTION 311.13	311.13 Pigmentary conditions; melanosis, xanthosis, ochronosis, etc.
9:2.0.2.1.12.0.21.13	SECTION 311.14	311.14 Abrasions, bruises, abscesses, pus, etc.
9:2.0.2.1.12.0.21.14	SECTION 311.15	311.15 Brucellosis.
9:2.0.2.1.12.0.21.15	SECTION 311.16	311.16 Carcasses so infected that consumption of the meat may cause food poisoning.
9:2.0.2.1.12.0.21.16	SECTION 311.17	311.17 Necrobacillosis, pyemia, and septicemia.
9:2.0.2.1.12.0.21.17	SECTION 311.18	311.18 Caseous lymphadenitis.
9:2.0.2.1.12.0.21.18	SECTION 311.19	311.19 Icterus.
9:2.0.2.1.12.0.21.19	SECTION 311.20	311.20 Sexual odor of swine.
9:2.0.2.1.12.0.21.20	SECTION 311.21	311.21 Mange or scab.
9:2.0.2.1.12.0.21.21	SECTION 311.22	311.22 Hogs affected with urticaria, tinea tonsurans, demodex follicurlorum, or erythema.
9:2.0.2.1.12.0.21.22	SECTION 311.23	311.23 Tapeworm cysts (cysticercus bovis) in cattle.
9:2.0.2.1.12.0.21.23	SECTION 311.24	311.24 Hogs affected with tapeworm cysts.
9:2.0.2.1.12.0.21.24	SECTION 311.25	311.25 Parasites not transmissible to man; tapeworm cysts in sheep; hydatid cysts; flukes; gid bladder-worms.
9:2.0.2.1.12.0.21.25	SECTION 311.26	311.26 Emaciation.
9:2.0.2.1.12.0.21.26	SECTION 311.27	311.27 Injured animals slaughtered at unusual hours.
9:2.0.2.1.12.0.21.27	SECTION 311.28	311.28 Carcasses of young calves, pigs, kids, lambs, and foals.
9:2.0.2.1.12.0.21.28	SECTION 311.29	311.29 Unborn and stillborn animals.
9:2.0.2.1.12.0.21.29	SECTION 311.30	311.30 Livestock suffocated and hogs scalded alive.
9:2.0.2.1.12.0.21.30	SECTION 311.31	311.31 Livers affected with carotenosis; livers designated as “telangiectatic,” “sawdust,” or “spotted.”
9:2.0.2.1.12.0.21.31	SECTION 311.32	311.32 Vesicular diseases.
9:2.0.2.1.12.0.21.32	SECTION 311.33	311.33 Listeriosis.
9:2.0.2.1.12.0.21.33	SECTION 311.34	311.34 Anemia.
9:2.0.2.1.12.0.21.34	SECTION 311.35	311.35 Muscular inflammation, degeneration, or infiltration.
9:2.0.2.1.12.0.21.35	SECTION 311.36	311.36 Coccidioidal granuloma.
9:2.0.2.1.12.0.21.36	SECTION 311.37	311.37 Odors, foreign and urine.
9:2.0.2.1.12.0.21.37	SECTION 311.38	311.38 Meat and meat byproducts from livestock which have been exposed to radiation.
9:2.0.2.1.12.0.21.38	SECTION 311.39	311.39 Biological residues.
9:2.0.2.1.13	PART 312	PART 312 - OFFICIAL MARKS, DEVICES AND CERTIFICATES
9:2.0.2.1.13.0.21.1	SECTION 312.1	312.1 General.
9:2.0.2.1.13.0.21.2	SECTION 312.2	312.2 Official marks and devices to identify inspected and passed products of cattle, sheep, swine, or goats.
9:2.0.2.1.13.0.21.3	SECTION 312.3	312.3 Official marks and devices to identify inspected and passed equine products.
9:2.0.2.1.13.0.21.4	SECTION 312.4	312.4 Official ante-mortem inspection marks and devices.
9:2.0.2.1.13.0.21.5	SECTION 312.5	312.5 Official seals for transportation of products.
9:2.0.2.1.13.0.21.6	SECTION 312.6	312.6 Official marks and devices in connection with post-mortem inspection and identification of adulterated products and insanitary equipment and facilities.
9:2.0.2.1.13.0.21.7	SECTION 312.7	312.7 [Reserved]
9:2.0.2.1.13.0.21.8	SECTION 312.8	312.8 Export inspection marks.
9:2.0.2.1.13.0.21.9	SECTION 312.9	312.9 Official detention marks and devices.
9:2.0.2.1.13.0.21.10	SECTION 312.10	312.10 Official mark for maintaining the identity and integrity of samples.
9:2.0.2.1.14	PART 313	PART 313 - HUMANE SLAUGHTER OF LIVESTOCK
9:2.0.2.1.14.0.21.1	SECTION 313.1	313.1 Livestock pens, driveways and ramps.
9:2.0.2.1.14.0.21.2	SECTION 313.2	313.2 Handling of livestock.
9:2.0.2.1.14.0.21.3	SECTION 313.5	313.5 Chemical; carbon dioxide.
9:2.0.2.1.14.0.21.4	SECTION 313.15	313.15 Mechanical; captive bolt.
9:2.0.2.1.14.0.21.5	SECTION 313.16	313.16 Mechanical; gunshot.
9:2.0.2.1.14.0.21.6	SECTION 313.30	313.30 Electrical; stunning or slaughtering with electric current.
9:2.0.2.1.14.0.21.7	SECTION 313.50	313.50 Tagging of equipment, alleyways, pens, or compartments to prevent inhumane slaughter or handling in connection with slaughter.
9:2.0.2.1.14.0.21.8	SECTION 313.90	313.90 [Reserved]
9:2.0.2.1.15	PART 314	PART 314 - HANDLING AND DISPOSAL OF CONDEMNED OR OTHER INEDIBLE PRODUCTS AT OFFICIAL ESTABLISHMENTS
9:2.0.2.1.15.0.21.1	SECTION 314.1	314.1 Disposition of condemned products at official establishments having tanking facilities; sealing of tanks.
9:2.0.2.1.15.0.21.2	SECTION 314.2	314.2 Tanking and other facilities for inedible products to be separate from edible product facilities.
9:2.0.2.1.15.0.21.3	SECTION 314.3	314.3 Disposition of condemned products at official establishments having no tanking facilities.
9:2.0.2.1.15.0.21.4	SECTION 314.4	314.4 Suppression of odors in preparing inedible products.
9:2.0.2.1.15.0.21.5	SECTION 314.5	314.5 Inedible rendered fats prepared at official establishments.
9:2.0.2.1.15.0.21.6	SECTION 314.6	314.6 Inedible fats from outside official establishments.
9:2.0.2.1.15.0.21.7	SECTION 314.7	314.7 Carcasses of livestock condemned on ante-mortem inspection not to pass through edible product areas.
9:2.0.2.1.15.0.21.8	SECTION 314.8	314.8 Dead animal carcasses.
9:2.0.2.1.15.0.21.9	SECTION 314.9	314.9 Specimens for educational, research, and other nonfood purposes; permits for, required.
9:2.0.2.1.15.0.21.10	SECTION 314.10	314.10 Livers condemned because of parasitic infestation and for other causes; conditions for disposal for purposes other than human food.
9:2.0.2.1.15.0.21.11	SECTION 314.11	314.11 Handling of certain condemned products for purposes other than human food.
9:2.0.2.1.16	PART 315	PART 315 - RENDERING OR OTHER DISPOSAL OF CARCASSES AND PARTS PASSED FOR COOKING
9:2.0.2.1.16.0.21.1	SECTION 315.1	315.1 Carcasses and parts passed for cooking; rendering into lard or tallow.
9:2.0.2.1.16.0.21.2	SECTION 315.2	315.2 Carcasses and parts passed for cooking; utilization for food purposes after cooking.
9:2.0.2.1.16.0.21.3	SECTION 315.3	315.3 Disposal of products passed for cooking if not handled according to this part.
9:2.0.2.1.17	PART 316	PART 316 - MARKING PRODUCTS AND THEIR CONTAINERS
9:2.0.2.1.17.0.21.1	SECTION 316.1	316.1 Authorization required to make devices bearing official marks.
9:2.0.2.1.17.0.21.2	SECTION 316.2	316.2 Approval required for official marks.
9:2.0.2.1.17.0.21.3	SECTION 316.3	316.3 Use of official marks prohibited except under supervision of Program employee; removal of official marks, when required.
9:2.0.2.1.17.0.21.4	SECTION 316.4	316.4 Marking devices; to be furnished by official establishments; control of.
9:2.0.2.1.17.0.21.5	SECTION 316.5	316.5 Branding ink; to be furnished by official establishments; approval by Program; color.
9:2.0.2.1.17.0.21.6	SECTION 316.6	316.6 Products not to be removed from official establishments unless marked in accordance with the regulations.
9:2.0.2.1.17.0.21.7	SECTION 316.7	316.7 Marking devices not to be false or misleading; style and size of lettering; approval required.
9:2.0.2.1.17.0.21.8	SECTION 316.8	316.8 Unmarked inspected products; moved between official establishments; moved in commerce.
9:2.0.2.1.17.0.21.9	SECTION 316.9	316.9 Products to be marked with official marks.
9:2.0.2.1.17.0.21.10	SECTION 316.10	316.10 Marking of meat food products with official inspection legend and ingredient statement.
9:2.0.2.1.17.0.21.11	SECTION 316.11	316.11 Special markings for certain meat food products.
9:2.0.2.1.17.0.21.12	SECTION 316.12	316.12 Marking of equine carcasses and parts thereof.
9:2.0.2.1.17.0.21.13	SECTION 316.13	316.13 Marking of outside containers.
9:2.0.2.1.17.0.21.14	SECTION 316.14	316.14 Marking tank cars and tank trucks used in transportation of edible products.
9:2.0.2.1.17.0.21.15	SECTION 316.15	316.15 Marking outside containers of inedible grease, etc.
9:2.0.2.1.17.0.21.16	SECTION 316.16	316.16 Custom prepared products to be marked “Not for Sale.”
9:2.0.2.1.18	PART 317	PART 317 - LABELING, MARKING DEVICES, AND CONTAINERS
9:2.0.2.1.18.1	SUBPART A	Subpart A - General
9:2.0.2.1.18.1.21.1	SECTION 317.1	317.1 Labels required; supervision by Program employee.
9:2.0.2.1.18.1.21.2	SECTION 317.2	317.2 Labels: definition; required features.
9:2.0.2.1.18.1.21.3	SECTION 317.3	317.3 Approval of abbreviations of marks of inspection; preparation of marking devices bearing inspection legend without advance approval prohibited; exception.
9:2.0.2.1.18.1.21.4	SECTION 317.4-317.5	317.4-317.5 [Reserved]
9:2.0.2.1.18.1.21.5	SECTION 317.6	317.6 Approved labels to be used only on products to which they are applicable.
9:2.0.2.1.18.1.21.6	SECTION 317.7	317.7 Products for foreign commerce; printing labels in foreign language permissible; other deviations.
9:2.0.2.1.18.1.21.7	SECTION 317.8	317.8 False or misleading labeling or practices generally; specific prohibitions and requirements for labels and containers.
9:2.0.2.1.18.1.21.8	SECTION 317.9	317.9 Labeling of equine products.
9:2.0.2.1.18.1.21.9	SECTION 317.10	317.10 Reuse of official inspection marks; reuse of containers bearing official marks, labels, etc.
9:2.0.2.1.18.1.21.10	SECTION 317.11	317.11 Labeling, filling of containers, handling of labeled products to be only in compliance with regulations.
9:2.0.2.1.18.1.21.11	SECTION 317.12	317.12 Relabeling products; requirements.
9:2.0.2.1.18.1.21.12	SECTION 317.13	317.13 Storage and distribution of labels and containers bearing official marks.
9:2.0.2.1.18.1.21.13	SECTION 317.14-317.15	317.14-317.15 [Reserved]
9:2.0.2.1.18.1.21.14	SECTION 317.16	317.16 Labeling and containers of custom prepared products.
9:2.0.2.1.18.1.21.15	SECTION 317.17	317.17 Interpretation and statement of labeling policy for cured products; special labeling requirements concerning nitrate and nitrite.
9:2.0.2.1.18.1.21.16	SECTION 317.18-317.23	317.18-317.23 [Reserved]
9:2.0.2.1.18.1.21.17	SECTION 317.24	317.24 Packaging materials.
9:2.0.2.1.18.2	SUBPART B	Subpart B - Nutrition Labeling
9:2.0.2.1.18.2.21.1	SECTION 317.300	317.300 Nutrition labeling of meat and meat food products.
9:2.0.2.1.18.2.21.2	SECTION 317.301	317.301 Required nutrition labeling of ground or chopped meat products.
9:2.0.2.1.18.2.21.3	SECTION 317.302	317.302 Location of nutrition information.
9:2.0.2.1.18.2.21.4	SECTION 317.303-317.307	317.303-317.307 [Reserved]
9:2.0.2.1.18.2.21.5	SECTION 317.308	317.308 Labeling of meat or meat food products with number of servings.
9:2.0.2.1.18.2.21.6	SECTION 317.309	317.309 Nutrition label content.
9:2.0.2.1.18.2.21.7	SECTION 317.310-317.311	317.310-317.311 [Reserved]
9:2.0.2.1.18.2.21.8	SECTION 317.312	317.312 Reference amounts customarily consumed per eating occasion.
9:2.0.2.1.18.2.21.9	SECTION 317.313	317.313 Nutrient content claims; general principles.
9:2.0.2.1.18.2.21.10	SECTION 317.314-317.343	317.314-317.343 [Reserved]
9:2.0.2.1.18.2.21.11	SECTION 317.344	317.344 Identification of major cuts of meat products.
9:2.0.2.1.18.2.21.12	SECTION 317.345	317.345 Nutrition labeling of single-ingredient, raw meat products that are not ground or chopped products described in § 317.301.
9:2.0.2.1.18.2.21.13	SECTION 317.346-317.353	317.346-317.353 [Reserved]
9:2.0.2.1.18.2.21.14	SECTION 317.354	317.354 Nutrient content claims for “good source,” “high,” and “more.”
9:2.0.2.1.18.2.21.15	SECTION 317.355	317.355 [Reserved]
9:2.0.2.1.18.2.21.16	SECTION 317.356	317.356 Nutrient content claims for “light” or “lite.”
9:2.0.2.1.18.2.21.17	SECTION 317.357-317.359	317.357-317.359 [Reserved]
9:2.0.2.1.18.2.21.18	SECTION 317.360	317.360 Nutrient content claims for calorie content.
9:2.0.2.1.18.2.21.19	SECTION 317.361	317.361 Nutrient content claims for the sodium content.
9:2.0.2.1.18.2.21.20	SECTION 317.362	317.362 Nutrient content claims for fat, fatty acids, and cholesterol content.
9:2.0.2.1.18.2.21.21	SECTION 317.363	317.363 Nutrient content claims for “healthy.”
9:2.0.2.1.18.2.21.22	SECTION 317.364-317.368	317.364-317.368 [Reserved]
9:2.0.2.1.18.2.21.23	SECTION 317.369	317.369 Labeling applications for nutrient content claims.
9:2.0.2.1.18.2.21.24	SECTION 317.370-317.379	317.370-317.379 [Reserved]
9:2.0.2.1.18.2.21.25	SECTION 317.380	317.380 Label statements relating to usefulness in reducing or maintaining body weight.
9:2.0.2.1.18.2.21.26	SECTION 317.381-317.399	317.381-317.399 [Reserved]
9:2.0.2.1.18.2.21.27	SECTION 317.400	317.400 Exemption from nutrition labeling.
9:2.0.2.1.19	PART 318	PART 318 - ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS
9:2.0.2.1.19.1	SUBPART A	Subpart A - General
9:2.0.2.1.19.1.21.1	SECTION 318.1	318.1 Products and other articles entering official establishments.
9:2.0.2.1.19.1.21.2	SECTION 318.2	318.2 Reinspection, retention, and disposal of meat and poultry products at official establishments.
9:2.0.2.1.19.1.21.3	SECTION 318.3	318.3 Designation of places of receipt of products and other articles for reinspection.
9:2.0.2.1.19.1.21.4	SECTION 318.4	318.4 Preparation of products to be officially supervised; responsibilities of official establishments; plant operated quality control.
9:2.0.2.1.19.1.21.5	SECTION 318.5	318.5 Requirements concerning procedures.
9:2.0.2.1.19.1.21.6	SECTION 318.6	318.6 Requirements concerning ingredients and other articles used in preparation of products.
9:2.0.2.1.19.1.21.7	SECTION 318.8	318.8 Preservatives and other substances permitted in product for export only; handling; such product not to be used for domestic food purposes.
9:2.0.2.1.19.1.21.8	SECTION 318.9	318.9 Samples of products, water, dyes, chemicals, etc., to be taken for examination.
9:2.0.2.1.19.1.21.9	SECTION 318.10	318.10 [Reserved]
9:2.0.2.1.19.1.21.10	SECTION 318.11	318.11 [Reserved]
9:2.0.2.1.19.1.21.11	SECTION 318.12	318.12 Manufacture of uninspected, inedible products at official establishments.
9:2.0.2.1.19.1.21.12	SECTION 318.13	318.13 Mixtures containing product but not amendable to the Act.
9:2.0.2.1.19.1.21.13	SECTION 318.14	318.14 Adulteration of product by polluted water; procedure for handling.
9:2.0.2.1.19.1.21.14	SECTION 318.15	318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”
9:2.0.2.1.19.1.21.15	SECTION 318.16	318.16 Pesticide chemicals and other residues in products.
9:2.0.2.1.19.1.21.16	SECTION 318.17	318.17 Requirements for the production of cooked beef, roast beef, and cooked corned beef products.
9:2.0.2.1.19.1.21.17	SECTION 318.18	318.18 Handling of certain material for mechanical processing.
9:2.0.2.1.19.1.21.18	SECTION 318.19	318.19 Compliance procedure for cured pork products.
9:2.0.2.1.19.1.21.19	SECTION 318.20	318.20 Use of animal drugs.
9:2.0.2.1.19.1.21.20	SECTION 318.21	318.21 [Reserved]
9:2.0.2.1.19.1.21.21	SECTION 318.22	318.22 Determination of added water in cooked sausages.
9:2.0.2.1.19.1.21.22	SECTION 318.23	318.23 Heat-processing and stabilization requirements for uncured meat patties.
9:2.0.2.1.19.1.21.23	SECTION 318.24	318.24 Product prepared using advanced meat/bone separation machinery; process control.
9:2.0.2.1.19.2	SUBPART B	Subparts B-G [Reserved]
9:2.0.2.1.20	PART 319	PART 319 - DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
9:2.0.2.1.20.1	SUBPART A	Subpart A - General
9:2.0.2.1.20.1.21.1	SECTION 319.1	319.1 Labeling and preparation of standardized products.
9:2.0.2.1.20.1.21.2	SECTION 319.2	319.2 Products and nitrates and nitrites.
9:2.0.2.1.20.1.21.3	SECTION 319.5	319.5 Mechanically Separated (Species).
9:2.0.2.1.20.1.21.4	SECTION 319.6	319.6 Limitations with respect to use of Mechanically Separated (Species).
9:2.0.2.1.20.1.21.5	SECTION 319.10	319.10 Requirements for substitute standardized meat food products named by use of an expressed nutrient content claim and a standardized term.
9:2.0.2.1.20.2	SUBPART B	Subpart B - Raw Meat Products
9:2.0.2.1.20.2.21.1	SECTION 319.15	319.15 Miscellaneous beef products.
9:2.0.2.1.20.2.21.2	SECTION 319.29	319.29 Miscellaneous pork products.
9:2.0.2.1.20.3	SUBPART C	Subpart C - Cooked Meats
9:2.0.2.1.20.3.21.1	SECTION 319.80	319.80 Barbecued meats.
9:2.0.2.1.20.3.21.2	SECTION 319.81	319.81 Roast beef parboiled and steam roasted.
9:2.0.2.1.20.4	SUBPART D	Subpart D - Cured Meats, Unsmoked and Smoked
9:2.0.2.1.20.4.21.1	SECTION 319.100	319.100 Corned beef.
9:2.0.2.1.20.4.21.2	SECTION 319.101	319.101 Corned beef brisket.
9:2.0.2.1.20.4.21.3	SECTION 319.102	319.102 Corned beef round and other corned beef cuts.
9:2.0.2.1.20.4.21.4	SECTION 319.103	319.103 Cured beef tongue.
9:2.0.2.1.20.4.21.5	SECTION 319.104	319.104 Cured pork products.
9:2.0.2.1.20.4.21.6	SECTION 319.105	319.105 “Ham patties,” “Chopped ham,” “Pressed ham,” “Spiced ham,” and similar products.
9:2.0.2.1.20.4.21.7	SECTION 319.106	319.106 “Country Ham,” “Country Style Ham,” “Dry Cured Ham,” “Country Pork Shoulder,” “Country Style Pork Shoulder,” and “Dry Cured Pork Shoulder.”
9:2.0.2.1.20.4.21.8	SECTION 319.107	319.107 Bacon.
9:2.0.2.1.20.5	SUBPART E	Subpart E - Sausage Generally: Fresh Sausage
9:2.0.2.1.20.5.21.1	SECTION 319.140	319.140 Sausage.
9:2.0.2.1.20.5.21.2	SECTION 319.141	319.141 Fresh pork sausage.
9:2.0.2.1.20.5.21.3	SECTION 319.142	319.142 Fresh beef sausage.
9:2.0.2.1.20.5.21.4	SECTION 319.143	319.143 Breakfast sausage.
9:2.0.2.1.20.5.21.5	SECTION 319.144	319.144 Whole hog sausage.
9:2.0.2.1.20.5.21.6	SECTION 319.145	319.145 Italian sausage products.
9:2.0.2.1.20.6	SUBPART F	Subpart F - Uncooked, Smoked Sausage
9:2.0.2.1.20.6.21.1	SECTION 319.160	319.160 Smoked pork sausage.
9:2.0.2.1.20.7	SUBPART G	Subpart G - Cooked Sausage
9:2.0.2.1.20.7.21.1	SECTION 319.180	319.180 Frankfurter, frank, furter, hotdog, weiner, vienna, bologna, garlic bologna, knockwurst, and similar products.
9:2.0.2.1.20.7.21.2	SECTION 319.181	319.181 Cheesefurters and similar products.
9:2.0.2.1.20.7.21.3	SECTION 319.182	319.182 Braunschweiger and liver sausage or liverwurst.
9:2.0.2.1.20.8	SUBPART H	Subpart H [Reserved]
9:2.0.2.1.20.9	SUBPART I	Subpart I - Semi-Dry Fermented Sausage [Reserved]
9:2.0.2.1.20.10	SUBPART J	Subpart J - Dry Fermented Sausage [Reserved]
9:2.0.2.1.20.11	SUBPART K	Subpart K - Luncheon Meat, Loaves and Jellied Products
9:2.0.2.1.20.11.21.1	SECTION 319.260	319.260 Luncheon meat.
9:2.0.2.1.20.11.21.2	SECTION 319.261	319.261 Meat loaf.
9:2.0.2.1.20.12	SUBPART L	Subpart L - Meat Specialties, Puddings and Nonspecific Loaves
9:2.0.2.1.20.12.21.1	SECTION 319.280	319.280 Scrapple.
9:2.0.2.1.20.12.21.2	SECTION 319.281	319.281 Bockwurst.
9:2.0.2.1.20.13	SUBPART M	Subpart M - Canned, Frozen, or Dehydrated Meat Food Products
9:2.0.2.1.20.13.21.1	SECTION 319.300	319.300 Chili con carne.
9:2.0.2.1.20.13.21.2	SECTION 319.301	319.301 Chili con carne with beans.
9:2.0.2.1.20.13.21.3	SECTION 319.302	319.302 Hash.
9:2.0.2.1.20.13.21.4	SECTION 319.303	319.303 Corned beef hash.
9:2.0.2.1.20.13.21.5	SECTION 319.304	319.304 Meat stews.
9:2.0.2.1.20.13.21.6	SECTION 319.305	319.305 Tamales.
9:2.0.2.1.20.13.21.7	SECTION 319.306	319.306 Spaghetti with meatballs and sauce, spaghetti with meat and sauce, and similar products.
9:2.0.2.1.20.13.21.8	SECTION 319.307	319.307 Spaghetti sauce with meat.
9:2.0.2.1.20.13.21.9	SECTION 319.308	319.308 Tripe with milk.
9:2.0.2.1.20.13.21.10	SECTION 319.309	319.309 Beans with frankfurters in sauce, sauerkraut with wieners and juice, and similar products.
9:2.0.2.1.20.13.21.11	SECTION 319.310	319.310 Lima beans with ham in sauce, beans with ham in sauce, beans with bacon in sauce, and similar products.
9:2.0.2.1.20.13.21.12	SECTION 319.311	319.311 Chow mein vegetables with meat, and chop suey vegetables with meat.
9:2.0.2.1.20.13.21.13	SECTION 319.312	319.312 Pork with barbecue sauce and beef with barbecue sauce.
9:2.0.2.1.20.13.21.14	SECTION 319.313	319.313 Beef with gravy and gravy with beef.
9:2.0.2.1.20.14	SUBPART N	Subpart N - Meat Food Entree Products, Pies, and Turnovers
9:2.0.2.1.20.14.21.1	SECTION 319.500	319.500 Meat pies.
9:2.0.2.1.20.15	SUBPART O	Subpart O - Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
9:2.0.2.1.20.15.21.1	SECTION 319.600	319.600 [Reserved]
9:2.0.2.1.20.16	SUBPART P	Subpart P - Fats, Oils, Shortenings
9:2.0.2.1.20.16.21.1	SECTION 319.700	319.700 Margarine or oleomargarine. 1
9:2.0.2.1.20.16.21.2	SECTION 319.701	319.701 Mixed fat shortening.
9:2.0.2.1.20.16.21.3	SECTION 319.702	319.702 Lard, leaf lard.
9:2.0.2.1.20.16.21.4	SECTION 319.703	319.703 Rendered animal fat or mixture thereof.
9:2.0.2.1.20.17	SUBPART Q	Subpart Q - Meat Soups, Soup Mixes, Broths, Stocks, Extracts
9:2.0.2.1.20.17.21.1	SECTION 319.720	319.720 Meat extract.
9:2.0.2.1.20.17.21.2	SECTION 319.721	319.721 Fluid extract of meat.
9:2.0.2.1.20.18	SUBPART R	Subpart R - Meat Salads and Meat Spreads
9:2.0.2.1.20.18.21.1	SECTION 319.760	319.760 Deviled ham, deviled tongue, and similar products.
9:2.0.2.1.20.18.21.2	SECTION 319.761	319.761 Potted meat food product and deviled meat food product.
9:2.0.2.1.20.18.21.3	SECTION 319.762	319.762 Ham spread, tongue spread, and similar products.
9:2.0.2.1.20.19	SUBPART S	Subpart S - Meat Baby Foods [Reserved]
9:2.0.2.1.20.20	SUBPART T	Subpart T - Dietetic Meat Foods [Reserved]
9:2.0.2.1.20.21	SUBPART U	Subpart U - Miscellaneous
9:2.0.2.1.20.21.21.1	SECTION 319.880	319.880 Breaded products.
9:2.0.2.1.20.21.21.2	SECTION 319.881	319.881 Liver meat food products.
9:2.0.2.1.21	PART 320	PART 320 - RECORDS, REGISTRATION, AND REPORTS
9:2.0.2.1.21.0.21.1	SECTION 320.1	320.1 Records required to be kept.
9:2.0.2.1.21.0.21.2	SECTION 320.2	320.2 Place of maintenance of records.
9:2.0.2.1.21.0.21.3	SECTION 320.3	320.3 Record retention period.
9:2.0.2.1.21.0.21.4	SECTION 320.4	320.4 Access to and inspection of records, facilities and inventory; copying and sampling.
9:2.0.2.1.21.0.21.5	SECTION 320.5	320.5 Registration.
9:2.0.2.1.21.0.21.6	SECTION 320.6	320.6 Information and reports required from official establishment operators.
9:2.0.2.1.21.0.21.7	SECTION 320.7	320.7 Reports by consignees of allegedly adulterated or misbranded products; sale or transportation as violations.
9:2.0.2.1.22	PART 321	PART 321 - COOPERATION WITH STATES AND TERRITORIES
9:2.0.2.1.22.0.21.1	SECTION 321.1	321.1 Assistance to State and Territorial programs.
9:2.0.2.1.22.0.21.2	SECTION 321.2	321.2 Cooperation of States in Federal programs.
9:2.0.2.1.22.0.21.3	SECTION 321.3	321.3 Cooperation of States for the interstate shipment of carcasses, parts of carcasses, meat, and meat food products.
9:2.0.2.1.23	PART 322	PART 322 - EXPORTS 1
9:2.0.2.1.23.0.21.1	SECTION 322.1	322.1 Marking products for export.
9:2.0.2.1.23.0.21.2	SECTION 322.2	322.2 Export certification.
9:2.0.2.1.23.0.21.3	SECTION 322.3	322.3 Transferring products for export.
9:2.0.2.1.23.0.21.4	SECTION 322.4	322.4 Clearance of vessels and transportation without certificate prohibited; exceptions.
9:2.0.2.1.23.0.21.5	SECTION 322.5	322.5 Uninspected tallow, stearin, oleo oil, etc., not to be exported unless certified as prescribed.
9:2.0.2.1.24	PART 325	PART 325 - TRANSPORTATION
9:2.0.2.1.24.0.21.1	SECTION 325.1	325.1 Transactions in commerce prohibited without official inspection legend or certificate when required; exceptions; and vehicle sanitation requirements.
9:2.0.2.1.24.0.21.2	SECTION 325.2	325.2 Parcel post and ferries deemed carriers.
9:2.0.2.1.24.0.21.3	SECTION 325.3	325.3 Product transported within the United States as part of export movement.
9:2.0.2.1.24.0.21.4	SECTION 325.4	325.4 [Reserved]
9:2.0.2.1.24.0.21.5	SECTION 325.5	325.5 Unmarked inspected product transported under official seal between official establishments for further processing; certificate.
9:2.0.2.1.24.0.21.6	SECTION 325.6	325.6 Shipment of paunches between official establishments under official seal; certificate.
9:2.0.2.1.24.0.21.7	SECTION 325.7	325.7 Shipment of products requiring special supervision between official establishments under official seal; certificate.
9:2.0.2.1.24.0.21.8	SECTION 325.8	325.8 Transportation and other transactions concerning certain undenatured lungs or lung lobes from official establishments or in commerce; provisions and restrictions.
9:2.0.2.1.24.0.21.9	SECTION 325.9	325.9 [Reserved]
9:2.0.2.1.24.0.21.10	SECTION 325.10	325.10 Handling of products which may have become adulterated or misbranded; authorization and other requirements.
9:2.0.2.1.24.0.21.11	SECTION 325.11	325.11 Inedible articles: denaturing and other means of identification; exceptions.
9:2.0.2.1.24.0.21.12	SECTION 325.12	325.12 [Reserved]
9:2.0.2.1.24.0.21.13	SECTION 325.13	325.13 Denaturing procedures.
9:2.0.2.1.24.0.21.14	SECTION 325.14	325.14 Certificates, retention by carrier.
9:2.0.2.1.24.0.21.15	SECTION 325.15	325.15 Evidence of proper certification required on waybills; transfer bills, etc., for shipment by connecting carrier; forms of statement.
9:2.0.2.1.24.0.21.16	SECTION 325.16	325.16 Official seals; forms, use, and breaking.
9:2.0.2.1.24.0.21.17	SECTION 325.17	325.17 Loading or unloading products in sealed railroad cars, trucks, etc., en route prohibited; exception.
9:2.0.2.1.24.0.21.18	SECTION 325.18	325.18 Diverting of shipments, breaking of seals, and reloading by carrier in emergency; reporting to Regional Director.
9:2.0.2.1.24.0.21.19	SECTION 325.19	325.19 Provisions inapplicable to specimens for laboratory examination, etc., or to naturally inedible articles.
9:2.0.2.1.24.0.21.20	SECTION 325.20	325.20 Transportation and other transactions concerning dead, dying, disabled, or diseased livestock, and parts of carcasses of livestock that died otherwise than by slaughter.
9:2.0.2.1.24.0.21.21	SECTION 325.21	325.21 Means of conveyance in which dead, dying, disabled, or diseased livestock and parts of carcasses thereof shall be transported.
9:2.0.2.1.25	PART 327	PART 327 - IMPORTED PRODUCTS
9:2.0.2.1.25.0.21.1	SECTION 327.1	327.1 Definitions; application of provisions.
9:2.0.2.1.25.0.21.2	SECTION 327.2	327.2 Eligibility of foreign countries for importation of products into the United States.
9:2.0.2.1.25.0.21.3	SECTION 327.3	327.3 No product to be imported without compliance with applicable regulations.
9:2.0.2.1.25.0.21.4	SECTION 327.4	327.4 Foreign inspection certificate requirements.
9:2.0.2.1.25.0.21.5	SECTION 327.5	327.5 Import inspection application.
9:2.0.2.1.25.0.21.6	SECTION 327.6	327.6 Products for importation; program inspection, time and place; application for approval of facilities as official import inspection establishment; refusal or withdrawal of approval; official numbers.
9:2.0.2.1.25.0.21.7	SECTION 327.7	327.7 Products for importation; movement prior to inspection; handling; bond; assistance.
9:2.0.2.1.25.0.21.8	SECTION 327.8	327.8 Import products; equipment and means of conveyance used in handling to be maintained in sanitary condition.
9:2.0.2.1.25.0.21.9	SECTION 327.9	327.9 Burlap wrapping for foreign meat.
9:2.0.2.1.25.0.21.10	SECTION 327.10	327.10 Samples; inspection of consignments; refusal of entry; marking.
9:2.0.2.1.25.0.21.11	SECTION 327.11	327.11 Receipts to importers for import product samples.
9:2.0.2.1.25.0.21.12	SECTION 327.12	327.12 Foreign canned or packaged products bearing trade labels; sampling and inspection.
9:2.0.2.1.25.0.21.13	SECTION 327.13	327.13 Foreign products offered for importation; reporting of findings to customs; handling of articles refused entry.
9:2.0.2.1.25.0.21.14	SECTION 327.14	327.14 Marking of products and labeling of immediate containers thereof for importation.
9:2.0.2.1.25.0.21.15	SECTION 327.15	327.15 Outside containers of foreign products; marking and labeling; application of official inspection legend.
9:2.0.2.1.25.0.21.16	SECTION 327.16	327.16 Small importations for importer's own consumption; requirements.
9:2.0.2.1.25.0.21.17	SECTION 327.17	327.17 Returned U.S. inspected and marked products.
9:2.0.2.1.25.0.21.18	SECTION 327.18	327.18 Products offered for entry and entered to be handled and transported as domestic; exception.
9:2.0.2.1.25.0.21.19	SECTION 327.19	327.19 Specimens for laboratory examination and similar purposes.
9:2.0.2.1.25.0.21.20	SECTION 327.20	327.20 Importation of foreign inedible fats.
9:2.0.2.1.25.0.21.21	SECTION 327.21	327.21 Inspection procedures for chilled fresh and frozen boneless manufacturing meat.
9:2.0.2.1.25.0.21.22	SECTION 327.22	327.22 [Reserved]
9:2.0.2.1.25.0.21.23	SECTION 327.23	327.23 Compliance procedure for cured pork products offered for entry.
9:2.0.2.1.25.0.21.24	SECTION 327.24	327.24 Appeals; how made.
9:2.0.2.1.25.0.21.25	SECTION 327.25	327.25 Disposition procedures for product condemned or ordered destroyed under import inspection.
9:2.0.2.1.25.0.21.26	SECTION 327.26	327.26 Official import inspection marks and devices.
9:2.0.2.1.26	PART 329	PART 329 - DETENTION; SEIZURE AND CONDEMNATION; CRIMINAL OFFENSES
9:2.0.2.1.26.0.21.1	SECTION 329.1	329.1 Article or livestock subject to administrative detention.
9:2.0.2.1.26.0.21.2	SECTION 329.2	329.2 Method of detention; form of detention tag.
9:2.0.2.1.26.0.21.3	SECTION 329.3	329.3 Notification of detention to the owner of the article or livestock detained, or the owner's agent, and person having custody.
9:2.0.2.1.26.0.21.4	SECTION 329.4	329.4 Notification of governmental authorities having jurisdiction over article or livestock detained; form of written notification.
9:2.0.2.1.26.0.21.5	SECTION 329.5	329.5 Movement of article or livestock detained; removal of official marks.
9:2.0.2.1.26.0.21.6	SECTION 329.6	329.6 Articles or livestock subject to judicial seizure and condemnation.
9:2.0.2.1.26.0.21.7	SECTION 329.7	329.7 Procedure for seizure, condemnation, and disposition.
9:2.0.2.1.26.0.21.8	SECTION 329.8	329.8 Authority for condemnation or seizure under other provisions of law.
9:2.0.2.1.26.0.21.9	SECTION 329.9	329.9 Criminal offenses.
9:2.0.2.1.27	PART 331	PART 331 - SPECIAL PROVISIONS FOR DESIGNATED STATES AND TERRITORIES; AND FOR DESIGNATION OF ESTABLISHMENTS WHICH ENDANGER PUBLIC HEALTH AND FOR SUCH DESIGNATED ESTABLISHMENTS
9:2.0.2.1.27.0.21.1	SECTION 331.1	331.1 Definition of “State”.
9:2.0.2.1.27.0.21.2	SECTION 331.2	331.2 Designation of States under paragraph 301(c) of the Act.
9:2.0.2.1.27.0.21.3	SECTION 331.3	331.3 States designated under paragraph 301(c) of the Act; application of regulations.
9:2.0.2.1.27.0.21.4	SECTION 331.4	331.4 Control and disposal of non-federally-inspected products in States designated under paragraph 301(c) of the Act.
9:2.0.2.1.27.0.21.5	SECTION 331.5	331.5 Criteria and procedure for designating establishments with operations which would clearly endanger the public health; disposition of products; application of regulations.
9:2.0.2.1.27.0.21.6	SECTION 331.6	331.6 Designation of States under section 205 of the Act; application of sections of the Act and the regulations.
9:2.0.2.1.28	PART 332	PART 332 - SELECTED ESTABLISHMENTS; COOPERATIVE PROGRAM FOR INTERSTATE SHIPMENT OF CARCASSES, PARTS OF CARCASSES, MEAT, AND MEAT FOOD PRODUCTS
9:2.0.2.1.28.0.21.1	SECTION 332.1	332.1 Definitions.
9:2.0.2.1.28.0.21.2	SECTION 332.2	332.2 Purpose.
9:2.0.2.1.28.0.21.3	SECTION 332.3	332.3 Requirements for establishments; ineligible establishments.
9:2.0.2.1.28.0.21.4	SECTION 332.4	332.4 State request for cooperative agreement.
9:2.0.2.1.28.0.21.5	SECTION 332.5	332.5 Establishment selection; official number for selected establishments.
9:2.0.2.1.28.0.21.6	SECTION 332.6	332.6 Commencement of a cooperative interstate shipment program; inspection by designated personnel and official mark.
9:2.0.2.1.28.0.21.7	SECTION 332.7	332.7 Federal oversight of a cooperative interstate shipment program.
9:2.0.2.1.28.0.21.8	SECTION 332.8	332.8 Quarterly reports.
9:2.0.2.1.28.0.21.9	SECTION 332.9	332.9 Enforcement authority.
9:2.0.2.1.28.0.21.10	SECTION 332.10	332.10 Deselection of ineligible establishments.
9:2.0.2.1.28.0.21.11	SECTION 332.11	332.11 Transition to official establishment.
9:2.0.2.1.28.0.21.12	SECTION 332.12	332.12 Transition grants.
9:2.0.2.1.28.0.21.13	SECTION 332.13	332.13 Separation of operations.
9:2.0.2.1.28.0.21.14	SECTION 332.14	332.14 Voluntary withdrawal.
9:2.0.2.1.29	PART 335	PART 335 - RULES OF PRACTICE GOVERNING PROCEEDINGS UNDER THE FEDERAL MEAT INSPECTION ACT
9:2.0.2.1.29.1	SUBPART A	Subpart A - Criminal Violations
9:2.0.2.1.29.1.21.1	SECTION 335.40	335.40 Opportunity for presentation of views before report of criminal violations.
9:2.0.2.1.30	PART 350	PART 350 - SPECIAL SERVICES RELATING TO MEAT AND OTHER PRODUCTS
9:2.0.2.1.30.0.21.1	SECTION 350.1	350.1 Meaning of words.
9:2.0.2.1.30.0.21.2	SECTION 350.2	350.2 Definitions.
9:2.0.2.1.30.0.21.3	SECTION 350.3	350.3 Types and availability of service.
9:2.0.2.1.30.0.21.4	SECTION 350.4	350.4 [Reserved]
9:2.0.2.1.30.0.21.5	SECTION 350.5	350.5 Application for service.
9:2.0.2.1.30.0.21.6	SECTION 350.6	350.6 Denial or withdrawal of service.
9:2.0.2.1.30.0.21.7	SECTION 350.7	350.7 Fees and charges.
9:2.0.2.1.30.0.21.8	SECTION 350.8	350.8 Scope and applicability of rules of practice.
9:2.0.2.1.31	PART 351	PART 351 - CERTIFICATION OF TECHNICAL ANIMAL FATS FOR EXPORT
9:2.0.2.1.31.0.21	SUBJGRP 21	Definitions
9:2.0.2.1.31.0.21.1	SECTION 351.1	351.1 Meaning of words.
9:2.0.2.1.31.0.21.2	SECTION 351.2	351.2 Terms defined.
9:2.0.2.1.31.0.22	SUBJGRP 22	Scope of Certification Service
9:2.0.2.1.31.0.22.3	SECTION 351.3	351.3 Kind of service.
9:2.0.2.1.31.0.23	SUBJGRP 23	Procedure for Obtaining Service: Administration of Program
9:2.0.2.1.31.0.23.4	SECTION 351.4	351.4 Application for certification service.
9:2.0.2.1.31.0.23.5	SECTION 351.5	351.5 Conditions of eligibility for certification service; review of applications.
9:2.0.2.1.31.0.23.6	SECTION 351.6	351.6 Official number.
9:2.0.2.1.31.0.23.7	SECTION 351.7	351.7 Administration of certification service program.
9:2.0.2.1.31.0.24	SUBJGRP 24	Fees
9:2.0.2.1.31.0.24.8	SECTION 351.8	351.8 Charges for surveys of plants.
9:2.0.2.1.31.0.24.9	SECTION 351.9	351.9 Charges for examinations.
9:2.0.2.1.31.0.25	SUBJGRP 25	Facilities and Operations
9:2.0.2.1.31.0.25.10	SECTION 351.10	351.10 Facilities.
9:2.0.2.1.31.0.25.11	SECTION 351.11	351.11 Identification and separation of technical animal fats for certification and materials for use therein; removal of wrappers, etc.; cleaning of equipment.
9:2.0.2.1.31.0.25.12	SECTION 351.12	351.12 Circuit supervisor to be informed when plant operates.
9:2.0.2.1.31.0.25.13	SECTION 351.13	351.13 Inspectors to have access to certified plants at all times.
9:2.0.2.1.31.0.25.14	SECTION 351.14	351.14 Processes to be supervised; extent of examinations.
9:2.0.2.1.31.0.25.15	SECTION 351.15	351.15 Reports of violations.
9:2.0.2.1.31.0.26	SUBJGRP 26	Transportation and Exportation of Certified Technical Animal Fat
9:2.0.2.1.31.0.26.16	SECTION 351.16	351.16 Certificate required for shipments of technical animal fat.
9:2.0.2.1.31.0.26.17	SECTION 351.17	351.17 Identification required.
9:2.0.2.1.31.0.27	SUBJGRP 27	Prohibitions
9:2.0.2.1.31.0.27.18	SECTION 351.18	351.18 Official identifications; unauthorized use.
9:2.0.2.1.31.0.28	SUBJGRP 28	Remedies; Penalties
9:2.0.2.1.31.0.28.19	SECTION 351.19	351.19 Refusal of certification for specific lots.
9:2.0.2.1.31.0.28.20	SECTION 351.20	351.20 Withdrawal of service from certified plants.
9:2.0.2.1.31.0.29	SUBJGRP 29	Appeals
9:2.0.2.1.31.0.29.21	SECTION 351.21	351.21 Appeals.
9:2.0.2.1.31.0.30	SUBJGRP 30	Records and Reports
9:2.0.2.1.31.0.30.22	SECTION 351.22	351.22 Certified plants to maintain records and make reports; access to records.
9:2.0.2.1.32	PART 352	PART 352 - EXOTIC ANIMALS AND HORSES; VOLUNTARY INSPECTION
9:2.0.2.1.32.1	SUBPART A	Subpart A - Exotic Animals
9:2.0.2.1.32.1.31.1	SECTION 352.1	352.1 Definitions.
9:2.0.2.1.32.1.31.2	SECTION 352.2	352.2 Type of service available.
9:2.0.2.1.32.1.31.3	SECTION 352.3	352.3 Application by official exotic animal establishment for inspection services.
9:2.0.2.1.32.1.31.4	SECTION 352.4	352.4 Application for ante-mortem inspection service in the field.
9:2.0.2.1.32.1.31.5	SECTION 352.5	352.5 Fees and charges.
9:2.0.2.1.32.1.31.6	SECTION 352.6	352.6 Denial or withdrawal of inspection service.
9:2.0.2.1.32.1.31.7	SECTION 352.7	352.7 Marking inspected products.
9:2.0.2.1.32.1.31.8	SECTION 352.8	352.8 Time of inspection in the field and in an official exotic animal establishment.
9:2.0.2.1.32.1.31.9	SECTION 352.9	352.9 Report of inspection work.
9:2.0.2.1.32.1.31.10	SECTION 352.10	352.10 Ante-mortem inspection.
9:2.0.2.1.32.1.31.11	SECTION 352.11	352.11 Post-mortem inspection.
9:2.0.2.1.32.1.31.12	SECTION 352.12	352.12 Disposal of diseased or otherwise adulterated carcasses and parts.
9:2.0.2.1.32.1.31.13	SECTION 352.13	352.13 Handling and disposal of condemned or other inedible exotic animal products at official exotic animal establishments.
9:2.0.2.1.32.1.31.14	SECTION 352.14	352.14 Entry into official establishments; reinspection and preparation of products.
9:2.0.2.1.32.1.31.15	SECTION 352.15	352.15 Records, registration, and reports.
9:2.0.2.1.32.1.31.16	SECTION 352.16	352.16 Exports.
9:2.0.2.1.32.1.31.17	SECTION 352.17	352.17 Transportation.
9:2.0.2.1.32.1.31.18	SECTION 352.18	352.18 Cooperation of States in Federal programs.
9:2.0.2.1.32.2	SUBPART B	Subpart B - Horses
9:2.0.2.1.32.2.31.1	SECTION 352.19	352.19 Ante-mortem inspection and applicable requirements.
9:2.0.2.1.33	PART 354	PART 354 - VOLUNTARY INSPECTION OF RABBITS AND EDIBLE PRODUCTS THEREOF
9:2.0.2.1.33.0.31	SUBJGRP 31	General
9:2.0.2.1.33.0.31.1	SECTION 354.1	354.1 Definitions.
9:2.0.2.1.33.0.31.2	SECTION 354.2	354.2 Designation of official certificates, memoranda, marks, other identifications, and devices for purposes of the Agricultural Marketing Act.
9:2.0.2.1.33.0.32	SUBJGRP 32	Administration
9:2.0.2.1.33.0.32.3	SECTION 354.3	354.3 Administration.
9:2.0.2.1.33.0.33	SUBJGRP 33	Basis of Service
9:2.0.2.1.33.0.33.4	SECTION 354.10	354.10 Inspection service.
9:2.0.2.1.33.0.33.5	SECTION 354.12	354.12 Eligibility.
9:2.0.2.1.33.0.33.6	SECTION 354.13	354.13 Supervision.
9:2.0.2.1.33.0.33.7	SECTION 354.14	354.14 Authority to waive provisions of § 354.12.
9:2.0.2.1.33.0.34	SUBJGRP 34	Performance of Services
9:2.0.2.1.33.0.34.8	SECTION 354.20	354.20 Licensed or authorized inspectors.
9:2.0.2.1.33.0.34.9	SECTION 354.21	354.21 Suspension of license; revocation.
9:2.0.2.1.33.0.34.10	SECTION 354.22	354.22 Surrender of license.
9:2.0.2.1.33.0.34.11	SECTION 354.23	354.23 Identification.
9:2.0.2.1.33.0.34.12	SECTION 354.24	354.24 Financial interest of inspectors.
9:2.0.2.1.33.0.34.13	SECTION 354.25	354.25 Political activity.
9:2.0.2.1.33.0.34.14	SECTION 354.26	354.26 Schedule of operation of official plants.
9:2.0.2.1.33.0.35	SUBJGRP 35	Application for Inspection Service
9:2.0.2.1.33.0.35.15	SECTION 354.30	354.30 Who may obtain inspection service.
9:2.0.2.1.33.0.35.16	SECTION 354.31	354.31 How application for service may be made; conditions of resident service.
9:2.0.2.1.33.0.35.17	SECTION 354.32	354.32 Filing of application.
9:2.0.2.1.33.0.35.18	SECTION 354.33	354.33 Authority of applicant.
9:2.0.2.1.33.0.35.19	SECTION 354.34	354.34 Application for inspection service in official plants; approval.
9:2.0.2.1.33.0.35.20	SECTION 354.35	354.35 Rejection of application.
9:2.0.2.1.33.0.35.21	SECTION 354.36	354.36 Withdrawal of application.
9:2.0.2.1.33.0.35.22	SECTION 354.38	354.38 Suspension of plant approval.
9:2.0.2.1.33.0.36	SUBJGRP 36	Violations
9:2.0.2.1.33.0.36.23	SECTION 354.45	354.45 Denial of service.
9:2.0.2.1.33.0.36.24	SECTION 354.46	354.46 Misrepresentation; deceptive or fraudulent acts or practices.
9:2.0.2.1.33.0.36.25	SECTION 354.47	354.47 Use of facsimile forms.
9:2.0.2.1.33.0.36.26	SECTION 354.48	354.48 Willful violation of the regulations.
9:2.0.2.1.33.0.36.27	SECTION 354.49	354.49 Interfering with an inspector or employee of Service.
9:2.0.2.1.33.0.36.28	SECTION 354.51	354.51 Miscellaneous.
9:2.0.2.1.33.0.37	SUBJGRP 37	Other Applicable Regulations
9:2.0.2.1.33.0.37.29	SECTION 354.53	354.53 Other applicable regulations.
9:2.0.2.1.33.0.38	SUBJGRP 38	Identifying and Marking Products
9:2.0.2.1.33.0.38.30	SECTION 354.60	354.60 Approval of official identification.
9:2.0.2.1.33.0.38.31	SECTION 354.62	354.62 Inspection mark with respect to product.
9:2.0.2.1.33.0.38.32	SECTION 354.63	354.63 Marking inspected products.
9:2.0.2.1.33.0.38.33	SECTION 354.64	354.64 Form of official identification.
9:2.0.2.1.33.0.38.34	SECTION 354.65	354.65 Form of inspection mark.
9:2.0.2.1.33.0.39	SUBJGRP 39	Supervision of Marking and Packaging
9:2.0.2.1.33.0.39.35	SECTION 354.70	354.70 Evidence of label approval.
9:2.0.2.1.33.0.39.36	SECTION 354.71	354.71 Affixing of official identification.
9:2.0.2.1.33.0.39.37	SECTION 354.72	354.72 Packaging.
9:2.0.2.1.33.0.39.38	SECTION 354.73	354.73 Retention labels.
9:2.0.2.1.33.0.39.39	SECTION 354.74	354.74 Prerequisites to inspection.
9:2.0.2.1.33.0.39.40	SECTION 354.75	354.75 Accessibility of products.
9:2.0.2.1.33.0.39.41	SECTION 354.76	354.76 Time of inspection in an official plant.
9:2.0.2.1.33.0.40	SUBJGRP 40	Reports
9:2.0.2.1.33.0.40.42	SECTION 354.90	354.90 Report of inspection work.
9:2.0.2.1.33.0.40.43	SECTION 354.91	354.91 Information to be furnished to inspectors.
9:2.0.2.1.33.0.40.44	SECTION 354.92	354.92 Reports of violation.
9:2.0.2.1.33.0.41	SUBJGRP 41	Fees and Charges
9:2.0.2.1.33.0.41.45	SECTION 354.100	354.100 Payment of fees and charges.
9:2.0.2.1.33.0.41.46	SECTION 354.101	354.101 On a fee basis.
9:2.0.2.1.33.0.41.47	SECTION 354.105	354.105 Fees for additional copies of inspection certificates.
9:2.0.2.1.33.0.41.48	SECTION 354.106	354.106 Travel expenses and other charges.
9:2.0.2.1.33.0.41.49	SECTION 354.107	354.107 Continuous inspection performed on a resident basis.
9:2.0.2.1.33.0.41.50	SECTION 354.109	354.109 Fees or charges for inspection service performed under cooperative agreement.
9:2.0.2.1.33.0.41.51	SECTION 354.110	354.110 Disposition of fees for inspection made under cooperative agreement.
9:2.0.2.1.33.0.42	SUBJGRP 42	Inspection Procedures; Ante-Mortem Inspections
9:2.0.2.1.33.0.42.52	SECTION 354.120	354.120 Manner of handling products in an official plant.
9:2.0.2.1.33.0.42.53	SECTION 354.121	354.121 Ante-mortem inspection.
9:2.0.2.1.33.0.42.54	SECTION 354.122	354.122 Condemnation on ante-mortem inspection.
9:2.0.2.1.33.0.42.55	SECTION 354.123	354.123 Segregation of suspects on ante-mortem inspection.
9:2.0.2.1.33.0.42.56	SECTION 354.124	354.124 Quarantine of diseased rabbits.
9:2.0.2.1.33.0.43	SUBJGRP 43	Post-Mortem Inspection
9:2.0.2.1.33.0.43.57	SECTION 354.125	354.125 Evisceration.
9:2.0.2.1.33.0.43.58	SECTION 354.126	354.126 Carcasses held for further examination.
9:2.0.2.1.33.0.43.59	SECTION 354.127	354.127 Condemnation and treatment of carcasses.
9:2.0.2.1.33.0.43.60	SECTION 354.128	354.128 Certification of carcasses.
9:2.0.2.1.33.0.44	SUBJGRP 44	Disposition of Diseased Rabbit Carcasses and Parts
9:2.0.2.1.33.0.44.61	SECTION 354.129	354.129 General.
9:2.0.2.1.33.0.44.62	SECTION 354.130	354.130 Diseases or conditions evident which require condemnation.
9:2.0.2.1.33.0.44.63	SECTION 354.131	354.131 Decomposition.
9:2.0.2.1.33.0.44.64	SECTION 354.132	354.132 Disposal of condemned carcasses and parts.
9:2.0.2.1.33.0.45	SUBJGRP 45	Reinspection and Ingredients
9:2.0.2.1.33.0.45.65	SECTION 354.133	354.133 Reinspection of edible products; ingredients.
9:2.0.2.1.33.0.46	SUBJGRP 46	Appeals
9:2.0.2.1.33.0.46.66	SECTION 354.134	354.134 Appeal inspections; how made.
9:2.0.2.1.33.0.47	SUBJGRP 47	Inspection Certificates
9:2.0.2.1.33.0.47.67	SECTION 354.140	354.140 Forms of inspection certificates.
9:2.0.2.1.33.0.47.68	SECTION 354.141	354.141 Issuance and disposition of rabbits inspection certificates.
9:2.0.2.1.33.0.47.69	SECTION 354.142	354.142 Food product inspection certificates; issuance and disposition.
9:2.0.2.1.33.0.47.70	SECTION 354.143	354.143 Export certificates; issuance and disposition.
9:2.0.2.1.33.0.47.71	SECTION 354.144	354.144 Advance information.
9:2.0.2.1.33.0.48	SUBJGRP 48	Basis of Acceptability of Other Official Inspection Systems
9:2.0.2.1.33.0.48.72	SECTION 354.160	354.160 General.
9:2.0.2.1.33.0.48.73	SECTION 354.161	354.161 Requirements as to manner of inspection.
9:2.0.2.1.33.0.48.74	SECTION 354.162	354.162 Determining compliance with § 354.161.
9:2.0.2.1.33.0.49	SUBJGRP 49	Sanitary Requirements
9:2.0.2.1.33.0.50	SUBJGRP 50	General
9:2.0.2.1.33.0.50.75	SECTION 354.210	354.210 Minimum standards for sanitation, facilities, and operating procedures in official plants.
9:2.0.2.1.33.0.51	SUBJGRP 51	Buildings and Plant Facilities
9:2.0.2.1.33.0.51.76	SECTION 354.220	354.220 Buildings.
9:2.0.2.1.33.0.51.77	SECTION 354.221	354.221 Rooms and compartments.
9:2.0.2.1.33.0.51.78	SECTION 354.222	354.222 Floors, walls, ceilings, etc.
9:2.0.2.1.33.0.51.79	SECTION 354.223	354.223 Drainage and plumbing.
9:2.0.2.1.33.0.51.80	SECTION 354.224	354.224 Water supply.
9:2.0.2.1.33.0.51.81	SECTION 354.225	354.225 Lavatory accommodations.
9:2.0.2.1.33.0.51.82	SECTION 354.226	354.226 Lighting and ventilation.
9:2.0.2.1.33.0.52	SUBJGRP 52	Equipment and Utensils
9:2.0.2.1.33.0.52.83	SECTION 354.230	354.230 Equipment and utensils.
9:2.0.2.1.33.0.52.84	SECTION 354.231	354.231 Accessibility.
9:2.0.2.1.33.0.52.85	SECTION 354.232	354.232 Restrictions on use.
9:2.0.2.1.33.0.53	SUBJGRP 53	Maintenance of Sanitary Conditions and Precautions Against Contamination of Products
9:2.0.2.1.33.0.53.86	SECTION 354.240	354.240 General.
9:2.0.2.1.33.0.53.87	SECTION 354.241	354.241 Cleaning of rooms and compartments.
9:2.0.2.1.33.0.53.88	SECTION 354.242	354.242 Cleaning of equipment and utensils.
9:2.0.2.1.33.0.53.89	SECTION 354.243	354.243 Operations and procedures.
9:2.0.2.1.33.0.53.90	SECTION 354.244	354.244 Temperatures and cooling and freezing procedures.
9:2.0.2.1.33.0.53.91	SECTION 354.245	354.245 Vermin.
9:2.0.2.1.33.0.53.92	SECTION 354.246	354.246 Exclusion of diseased persons.
9:2.0.2.1.33.0.53.93	SECTION 354.247	354.247 Table showing types of materials.
9:2.0.2.1.33.0.53.94	SECTION 354.248	354.248 Scope and applicability of rules of practice.
9:2.0.2.1.34	PART 355	PART 355 - CERTIFIED PRODUCTS FOR DOGS, CATS, AND OTHER CARNIVORA; INSPECTION, CERTIFICATION, AND IDENTIFICATION AS TO CLASS, QUALITY, QUANTITY, AND CONDITION
9:2.0.2.1.34.0.54	SUBJGRP 54	Definitions
9:2.0.2.1.34.0.54.1	SECTION 355.1	355.1 Meaning of words.
9:2.0.2.1.34.0.54.2	SECTION 355.2	355.2 Terms defined.
9:2.0.2.1.34.0.55	SUBJGRP 55	Scope of Inspection Service
9:2.0.2.1.34.0.55.3	SECTION 355.3	355.3 Plants eligible for inspection.
9:2.0.2.1.34.0.56	SUBJGRP 56	Application for Inspection, Certification, and Identification
9:2.0.2.1.34.0.56.4	SECTION 355.4	355.4 Application.
9:2.0.2.1.34.0.56.5	SECTION 355.5	355.5 Drawings.
9:2.0.2.1.34.0.56.6	SECTION 355.6	355.6 Review of applications.
9:2.0.2.1.34.0.57	SUBJGRP 57	Inauguration of Inspection
9:2.0.2.1.34.0.57.7	SECTION 355.7	355.7 Inauguration of inspection.
9:2.0.2.1.34.0.57.8	SECTION 355.8	355.8 Official number.
9:2.0.2.1.34.0.57.9	SECTION 355.9	355.9 Numbers granted same ownership or control.
9:2.0.2.1.34.0.57.10	SECTION 355.10	355.10 Assignment of inspectors.
9:2.0.2.1.34.0.58	SUBJGRP 58	Fees
9:2.0.2.1.34.0.58.11	SECTION 355.11	355.11 Charge for survey.
9:2.0.2.1.34.0.58.12	SECTION 355.12	355.12 Charge for service.
9:2.0.2.1.34.0.59	SUBJGRP 59	Sanitation and Facilities
9:2.0.2.1.34.0.59.13	SECTION 355.13	355.13 Sanitation.
9:2.0.2.1.34.0.59.14	SECTION 355.14	355.14 Facilities.
9:2.0.2.1.34.0.59.15	SECTION 355.15	355.15 Inedible material operating and storage rooms; outer premises, docks, driveways, etc.; fly-breeding material; nuisances.
9:2.0.2.1.34.0.59.16	SECTION 355.16	355.16 Control of flies, rats, mice, etc.
9:2.0.2.1.34.0.59.17	SECTION 355.17	355.17 Tagging equipment “U.S. rejected.”
9:2.0.2.1.34.0.59.18	SECTION 355.18	355.18 Drawings and specifications to be furnished.
9:2.0.2.1.34.0.60	SUBJGRP 60	Inspection Procedure
9:2.0.2.1.34.0.60.19	SECTION 355.19	355.19 Inspector to be informed when plant operates.
9:2.0.2.1.34.0.60.20	SECTION 355.20	355.20 Inspector to have access to plant at all times.
9:2.0.2.1.34.0.60.21	SECTION 355.21	355.21 Products entering inspected plants.
9:2.0.2.1.34.0.60.22	SECTION 355.22	355.22 Designation of place of receipt of returned products.
9:2.0.2.1.34.0.60.23	SECTION 355.23	355.23 Tagging products “U.S. retained.”
9:2.0.2.1.34.0.60.24	SECTION 355.24	355.24 Processes to be supervised.
9:2.0.2.1.34.0.60.25	SECTION 355.25	355.25 Canning with heat processing and hermetically sealed containers; closures; code marking; heat processing; incubation.
9:2.0.2.1.34.0.60.26	SECTION 355.26	355.26 Samples of certified products, ingredients, etc., to be taken for examination.
9:2.0.2.1.34.0.60.27	SECTION 355.27	355.27 Reports of violations of regulations.
9:2.0.2.1.34.0.61	SUBJGRP 61	Disposal of Condemned Material
9:2.0.2.1.34.0.61.28	SECTION 355.28	355.28 Unfit material to be condemned.
9:2.0.2.1.34.0.62	SUBJGRP 62	Composition of Certified Products
9:2.0.2.1.34.0.62.29	SECTION 355.29	355.29 Composition of certified products for dogs, cats, and other carnivora.
9:2.0.2.1.34.0.63	SUBJGRP 63	Supervision
9:2.0.2.1.34.0.63.30	SECTION 355.31	355.31 Supervision by inspector.
9:2.0.2.1.34.0.64	SUBJGRP 64	Labeling
9:2.0.2.1.34.0.64.31	SECTION 355.32	355.32 Labeling required.
9:2.0.2.1.34.0.64.32	SECTION 355.33	355.33 Plant number to be embossed on metal containers.
9:2.0.2.1.34.0.64.33	SECTION 355.34	355.34 Labels, approval of, by Administrator.
9:2.0.2.1.34.0.64.34	SECTION 355.35	355.35 Label information to be displayed on principal panel.
9:2.0.2.1.34.0.64.35	SECTION 355.36	355.36 Obsolete labels.
9:2.0.2.1.34.0.64.36	SECTION 355.37	355.37 Alteration or limitation of statement of certification.
9:2.0.2.1.34.0.65	SUBJGRP 65	Penalties
9:2.0.2.1.34.0.65.37	SECTION 355.38	355.38 Withdrawal of service.
9:2.0.2.1.34.0.66	SUBJGRP 66	Appeals
9:2.0.2.1.34.0.66.38	SECTION 355.39	355.39 Appeals from decisions made under this part.
9:2.0.2.1.34.0.67	SUBJGRP 67	Reports
9:2.0.2.1.34.0.67.39	SECTION 355.40	355.40 Plants to furnish information for reports.
9:2.0.2.1.34.0.68	SUBJGRP 68	Mule Meat and Animal Food, Mule Meat By-Product
9:2.0.2.1.34.0.68.40	SECTION 355.41	355.41 Antemortem and postmortem inspection for mules.
9:2.0.2.1.34.0.68.41	SECTION 355.42	355.42 Marking of mule meat and animal food mule meat by-product.
9:2.0.2.1.34.0.68.42	SECTION 355.43	355.43 Scope and applicability of rules of practice.
9:2.0.2.1.35	PART 362	PART 362 - VOLUNTARY POULTRY INSPECTION REGULATIONS
9:2.0.2.1.35.0.69.1	SECTION 362.1	362.1 Definitions.
9:2.0.2.1.35.0.69.2	SECTION 362.2	362.2 Types and availability of service.
9:2.0.2.1.35.0.69.3	SECTION 362.3	362.3 Application for service.
9:2.0.2.1.35.0.69.4	SECTION 362.4	362.4 Denial or withdrawal of service.
9:2.0.2.1.35.0.69.5	SECTION 362.5	362.5 Fees and charges.
9:2.0.2.1.36	PART 381	PART 381 - POULTRY PRODUCTS INSPECTION REGULATIONS
9:2.0.2.1.36.1	SUBPART A	Subpart A - Definitions
9:2.0.2.1.36.1.69.1	SECTION 381.1	381.1 Definitions.
9:2.0.2.1.36.2	SUBPART B	Subpart B - Administration; Application of Inspection and Other Requirements
9:2.0.2.1.36.2.69.1	SECTION 381.3	381.3 Administration.
9:2.0.2.1.36.2.69.2	SECTION 381.4	381.4 Inspection in accordance with methods prescribed or approved.
9:2.0.2.1.36.2.69.3	SECTION 381.5	381.5 Publications.
9:2.0.2.1.36.2.69.4	SECTION 381.6	381.6 Establishments requiring inspection.
9:2.0.2.1.36.2.69.5	SECTION 381.7	381.7 Coverage of all poultry and poultry products processed in official establishments.
9:2.0.2.1.36.3	SUBPART C	Subpart C - Exemptions
9:2.0.2.1.36.3.69.1	SECTION 381.10	381.10 Exemptions for specified operations.
9:2.0.2.1.36.3.69.2	SECTION 381.11	381.11 Exemptions based on religious dietary laws.
9:2.0.2.1.36.3.69.3	SECTION 381.12	381.12 Effect of religious dietary laws exemptions on other persons.
9:2.0.2.1.36.3.69.4	SECTION 381.13	381.13 Suspension or termination of exemptions.
9:2.0.2.1.36.3.69.5	SECTION 381.14	381.14 Inspection concerning purportedly exempted operations.
9:2.0.2.1.36.3.69.6	SECTION 381.15	381.15 Exemption from definition of “poultry product” of certain human food products containing poultry.
9:2.0.2.1.36.4	SUBPART D	Subpart D - Application for Inspection; Grant or Refusal of Inspection
9:2.0.2.1.36.4.69.1	SECTION 381.16	381.16 How application shall be made.
9:2.0.2.1.36.4.69.2	SECTION 381.17	381.17 Filing of application.
9:2.0.2.1.36.4.69.3	SECTION 381.18	381.18 Authority of applicant.
9:2.0.2.1.36.4.69.4	SECTION 381.20	381.20 Survey and grant of inspection.
9:2.0.2.1.36.4.69.5	SECTION 381.21	381.21 Refusal of inspection.
9:2.0.2.1.36.4.69.6	SECTION 381.22	381.22 Conditions for receiving inspection.
9:2.0.2.1.36.5	SUBPART E	Subpart E - Inauguration of Inspection; Official Establishment Numbers; Separation of Establishments and Other Requirements; Withdrawal of Inspection
9:2.0.2.1.36.5.69.1	SECTION 381.25	381.25 Official establishment numbers.
9:2.0.2.1.36.5.69.2	SECTION 381.26	381.26 Separation of establishments.
9:2.0.2.1.36.5.69.3	SECTION 381.27	381.27 Inauguration of service; notification concerning regulations; status of uninspected poultry products.
9:2.0.2.1.36.5.69.4	SECTION 381.28	381.28 Report of violations.
9:2.0.2.1.36.6	SUBPART F	Subpart F - Assignment and Authorities of Program Employees; Appeals
9:2.0.2.1.36.6.69.1	SECTION 381.30-381.31	381.30-381.31 [Reserved]
9:2.0.2.1.36.6.69.2	SECTION 381.32	381.32 Access to establishments.
9:2.0.2.1.36.6.69.3	SECTION 381.33	381.33 Identification.
9:2.0.2.1.36.6.69.4	SECTION 381.34	381.34 Financial interest of inspectors.
9:2.0.2.1.36.6.69.5	SECTION 381.35	381.35 Appeal inspections; how made.
9:2.0.2.1.36.7	SUBPART G	Subpart G - Facilities for Inspection; Overtime and Holiday Service; Billing Establishments
9:2.0.2.1.36.7.69.1	SECTION 381.36	381.36 Facilities required.
9:2.0.2.1.36.7.69.2	SECTION 381.37	381.37 Schedule of operations.
9:2.0.2.1.36.7.69.3	SECTION 381.38	381.38 Overtime and holiday inspection service.
9:2.0.2.1.36.7.69.4	SECTION 381.39	381.39 Basis of billing for overtime and holiday services.
9:2.0.2.1.36.8	SUBPART H	Subpart H - Attestation on Work-Related Conditions
9:2.0.2.1.36.8.69.1	SECTION 381.45	381.45 Attestation requirements.
9:2.0.2.1.36.8.69.2	SECTION 381.46	381.46 Severability.
9:2.0.2.1.36.9	SUBPART I	Subpart I - Operating Procedures
9:2.0.2.1.36.9.69.1	SECTION 381.65	381.65 Operations and procedures, generally.
9:2.0.2.1.36.9.69.2	SECTION 381.66	381.66 Temperatures and chilling and freezing procedures.
9:2.0.2.1.36.9.69.3	SECTION 381.67	381.67 Young chicken and squab slaughter inspection rate maximums under traditional inspection procedure.
9:2.0.2.1.36.9.69.4	SECTION 381.68	381.68 Maximum inspection rates - New turkey inspection system.
9:2.0.2.1.36.9.69.5	SECTION 381.69	381.69 Maximum line speed rates under the New Poultry Inspection System.
9:2.0.2.1.36.10	SUBPART J	Subpart J - Ante Mortem Inspection
9:2.0.2.1.36.10.69.1	SECTION 381.70	381.70 Ante mortem inspection; when required; extent.
9:2.0.2.1.36.10.69.2	SECTION 381.71	381.71 Condemnation on ante mortem inspection.
9:2.0.2.1.36.10.69.3	SECTION 381.72	381.72 Segregation of suspects on ante mortem inspection.
9:2.0.2.1.36.10.69.4	SECTION 381.73	381.73 Quarantine of diseased poultry.
9:2.0.2.1.36.10.69.5	SECTION 381.74	381.74 Poultry suspected of having biological residues.
9:2.0.2.1.36.10.69.6	SECTION 381.75	381.75 Poultry used for research.
9:2.0.2.1.36.11	SUBPART K	Subpart K - Post Mortem Inspection; Disposition of Carcasses and Parts
9:2.0.2.1.36.11.69.1	SECTION 381.76	381.76 Post-mortem inspection under Traditional Inspection, the Streamlined Inspection System (SIS), the New Line Speed (NELS) Inspection System, the New Poultry Inspection System (NPIS), the New Turkey Inspection System (NTI), and Ratite Inspection.
9:2.0.2.1.36.11.69.2	SECTION 381.77	381.77 Carcasses held for further examination.
9:2.0.2.1.36.11.69.3	SECTION 381.78	381.78 Condemnation of carcasses and parts: separation of poultry suspected of containing biological residues.
9:2.0.2.1.36.11.69.4	SECTION 381.79	381.79 Passing of carcasses and parts.
9:2.0.2.1.36.11.69.5	SECTION 381.80	381.80 General; biological residues.
9:2.0.2.1.36.11.69.6	SECTION 381.81	381.81 Tuberculosis.
9:2.0.2.1.36.11.69.7	SECTION 381.82	381.82 Diseases of the leukosis complex.
9:2.0.2.1.36.11.69.8	SECTION 381.83	381.83 Septicemia or toxemia.
9:2.0.2.1.36.11.69.9	SECTION 381.84	381.84 Airsacculitis.
9:2.0.2.1.36.11.69.10	SECTION 381.85	381.85 Special diseases.
9:2.0.2.1.36.11.69.11	SECTION 381.86	381.86 Inflammatory processes.
9:2.0.2.1.36.11.69.12	SECTION 381.87	381.87 Tumors.
9:2.0.2.1.36.11.69.13	SECTION 381.88	381.88 Parasites.
9:2.0.2.1.36.11.69.14	SECTION 381.89	381.89 Bruises.
9:2.0.2.1.36.11.69.15	SECTION 381.90	381.90 Cadavers.
9:2.0.2.1.36.11.69.16	SECTION 381.91	381.91 Contamination.
9:2.0.2.1.36.11.69.17	SECTION 381.92	381.92 Overscald.
9:2.0.2.1.36.11.69.18	SECTION 381.93	381.93 Decomposition.
9:2.0.2.1.36.11.69.19	SECTION 381.94	381.94 Contamination with microorganisms; process control verification criteria and testing; pathogen reduction standards for establishments that slaughter ratites.
9:2.0.2.1.36.12	SUBPART L	Subpart L - Handling and Disposal of Condemned or Other Inedible Products at Official Establishments
9:2.0.2.1.36.12.69.1	SECTION 381.95	381.95 Disposal of condemned poultry products.
9:2.0.2.1.36.13	SUBPART M	Subpart M - Official Marks, Devices, and Certificates; Export Certificates; Certification Procedures
9:2.0.2.1.36.13.69.1	SECTION 381.96	381.96 Wording and form of the official inspection legend.
9:2.0.2.1.36.13.69.2	SECTION 381.97	381.97 [Reserved]
9:2.0.2.1.36.13.69.3	SECTION 381.98	381.98 Official seal.
9:2.0.2.1.36.13.69.4	SECTION 381.99	381.99 Official retention and rejection tags.
9:2.0.2.1.36.13.69.5	SECTION 381.100	381.100 Official detention tag.
9:2.0.2.1.36.13.69.6	SECTION 381.101	381.101 Official U.S. Condemned mark.
9:2.0.2.1.36.13.69.7	SECTION 381.102	381.102 [Reserved]
9:2.0.2.1.36.13.69.8	SECTION 381.103	381.103 Official poultry condemnation certificates; issuance and form.
9:2.0.2.1.36.13.69.9	SECTION 381.104	381.104 Export inspection marks.
9:2.0.2.1.36.13.69.10	SECTION 381.105	381.105 Marking products for export.
9:2.0.2.1.36.13.69.11	SECTION 381.106	381.106 Export certification.
9:2.0.2.1.36.13.69.12	SECTION 381.107	381.107 Special procedures as to certification of poultry products for export to certain countries.
9:2.0.2.1.36.13.69.13	SECTION 381.108	381.108 Official poultry inspection certificates; issuance and disposition.
9:2.0.2.1.36.13.69.14	SECTION 381.109	381.109 Form of official poultry inspection certificate.
9:2.0.2.1.36.13.69.15	SECTION 381.110	381.110 Erasures or alterations made on certificates.
9:2.0.2.1.36.13.69.16	SECTION 381.111	381.111 Data to be entered in proper spaces.
9:2.0.2.1.36.13.69.17	SECTION 381.112	381.112 Official mark for maintaining the identity and integrity of samples.
9:2.0.2.1.36.14	SUBPART N	Subpart N - Labeling and Containers
9:2.0.2.1.36.14.69.1	SECTION 381.115	381.115 Containers of inspected and passed poultry products required to be labeled.
9:2.0.2.1.36.14.69.2	SECTION 381.116	381.116 Wording on labels of immediate containers.
9:2.0.2.1.36.14.69.3	SECTION 381.117	381.117 Name of product and other labeling.
9:2.0.2.1.36.14.69.4	SECTION 381.118	381.118 Ingredients statement.
9:2.0.2.1.36.14.69.5	SECTION 381.119	381.119 Declaration of artificial flavoring or coloring.
9:2.0.2.1.36.14.69.6	SECTION 381.120	381.120 Antioxidants; chemical preservatives; and other additives.
9:2.0.2.1.36.14.69.7	SECTION 381.121	381.121 Quantity of contents.
9:2.0.2.1.36.14.69.8	SECTION 381.121a-381.121e	381.121a-381.121e [Reserved]
9:2.0.2.1.36.14.69.9	SECTION 381.122	381.122 Identification of manufacturer, packer or distributor.
9:2.0.2.1.36.14.69.10	SECTION 381.123	381.123 Official inspection mark; official establishment number.
9:2.0.2.1.36.14.69.11	SECTION 381.124	381.124 Dietary food claims.
9:2.0.2.1.36.14.69.12	SECTION 381.125	381.125 Special handling label requirements.
9:2.0.2.1.36.14.69.13	SECTION 381.126	381.126 Date of packing and date of processing; contents of cans.
9:2.0.2.1.36.14.69.14	SECTION 381.127	381.127 Wording on labels of shipping containers.
9:2.0.2.1.36.14.69.15	SECTION 381.128	381.128 Labels in foreign languages.
9:2.0.2.1.36.14.69.16	SECTION 381.129	381.129 False or misleading labeling or containers.
9:2.0.2.1.36.14.69.17	SECTION 381.130	381.130 False or misleading labeling or containers; orders to withhold from use.
9:2.0.2.1.36.14.69.18	SECTION 381.131	381.131 Preparation of labeling or other devices bearing official inspection marks without advance approval prohibited; exceptions.
9:2.0.2.1.36.14.69.19	SECTION 381.132-381.133	381.132-381.133 [Reserved]
9:2.0.2.1.36.14.69.20	SECTION 381.134	381.134 Requirement of formulas.
9:2.0.2.1.36.14.69.21	SECTION 381.136	381.136 Affixing of official identification.
9:2.0.2.1.36.14.69.22	SECTION 381.137	381.137 Evidence of labeling and devices approval.
9:2.0.2.1.36.14.69.23	SECTION 381.138	381.138 Unauthorized use or disposition of approved labeling or devices.
9:2.0.2.1.36.14.69.24	SECTION 381.139	381.139 Removal of official identifications.
9:2.0.2.1.36.14.69.25	SECTION 381.140	381.140 Relabeling poultry products.
9:2.0.2.1.36.14.69.26	SECTION 381.141-381.143	381.141-381.143 [Reserved]
9:2.0.2.1.36.14.69.27	SECTION 381.144	381.144 Packaging materials.
9:2.0.2.1.36.15	SUBPART O	Subpart O - Entry of Articles Into Official Establishments; Processing Inspection and Other Reinspections; Processing Requirements
9:2.0.2.1.36.15.69.1	SECTION 381.145	381.145 Poultry products and other articles entering or at official establishments; examination and other requirements.
9:2.0.2.1.36.15.69.2	SECTION 381.146	381.146 Sampling at official establishments.
9:2.0.2.1.36.15.69.3	SECTION 381.148	381.148 Processing and handling requirements for frozen poultry products.
9:2.0.2.1.36.15.69.4	SECTION 381.150	381.150 Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips.
9:2.0.2.1.36.15.69.5	SECTION 381.151	381.151 Adulteration of product by polluted water; procedure for handling.
9:2.0.2.1.36.15.69.6	SECTION 381.152	381.152 Manufacture of uninspected, inedible products at official establishments.
9:2.0.2.1.36.15.69.7	SECTION 381.153	381.153 [Reserved]
9:2.0.2.1.36.16	SUBPART P	Subpart P - Definitions and Standards of Identity or Composition
9:2.0.2.1.36.16.69.1	SECTION 381.155	381.155 General.
9:2.0.2.1.36.16.69.2	SECTION 381.156	381.156 Poultry meat content standards for certain poultry products.
9:2.0.2.1.36.16.69.3	SECTION 381.157	381.157 Canned boned poultry and baby or geriatric food.
9:2.0.2.1.36.16.69.4	SECTION 381.158	381.158 Poultry dinners (frozen) and pies.
9:2.0.2.1.36.16.69.5	SECTION 381.159	381.159 Poultry rolls.
9:2.0.2.1.36.16.69.6	SECTION 381.160	381.160 (Kind) burgers; (Kind) patties.
9:2.0.2.1.36.16.69.7	SECTION 381.161	381.161 “(Kind) A La Kiev.”
9:2.0.2.1.36.16.69.8	SECTION 381.162	381.162 “(Kind) steak or fillet.”
9:2.0.2.1.36.16.69.9	SECTION 381.163	381.163 “(Kind) baked” or “(Kind) roasted.”
9:2.0.2.1.36.16.69.10	SECTION 381.164	381.164 “(Kind) barbecued.”
9:2.0.2.1.36.16.69.11	SECTION 381.165	381.165 “(Kind) barbecued prepared with moist heat.”
9:2.0.2.1.36.16.69.12	SECTION 381.166	381.166 Breaded products.
9:2.0.2.1.36.16.69.13	SECTION 381.167	381.167 Other poultry dishes and specialty items.
9:2.0.2.1.36.16.69.14	SECTION 381.168	381.168 Maximum percent of skin in certain poultry products.
9:2.0.2.1.36.16.69.15	SECTION 381.169	381.169 [Reserved]
9:2.0.2.1.36.16.69.16	SECTION 381.170	381.170 Standards for kinds and classes, and for cuts of raw poultry.
9:2.0.2.1.36.16.69.17	SECTION 381.171	381.171 Definition and standard for “Turkey Ham.”
9:2.0.2.1.36.16.69.18	SECTION 381.172	381.172 Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term.
9:2.0.2.1.36.16.69.19	SECTION 381.173	381.173 Mechanically Separated (Kind of Poultry).
9:2.0.2.1.36.16.69.20	SECTION 381.174	381.174 Limitations with respect to use of Mechanically Separated (Kind of Poultry).
9:2.0.2.1.36.17	SUBPART Q	Subpart Q - Records, Registration, and Reports
9:2.0.2.1.36.17.69.1	SECTION 381.175	381.175 Records required to be kept.
9:2.0.2.1.36.17.69.2	SECTION 381.176	381.176 Place of maintenance of records.
9:2.0.2.1.36.17.69.3	SECTION 381.177	381.177 Record retention period.
9:2.0.2.1.36.17.69.4	SECTION 381.178	381.178 Access to and inspection of records, facilities and inventory; copying and sampling.
9:2.0.2.1.36.17.69.5	SECTION 381.179	381.179 Registration.
9:2.0.2.1.36.17.69.6	SECTION 381.180	381.180 Information and reports required from official establishment operators.
9:2.0.2.1.36.17.69.7	SECTION 381.181	381.181 Reports by consignees of allegedly adulterated or misbranded products; sale or transportation as violations.
9:2.0.2.1.36.17.69.8	SECTION 381.182	381.182 Reports of inspection work.
9:2.0.2.1.36.18	SUBPART R	Subpart R - Cooperation With States and Territories; Certification of State and Territorial Programs as at Least Equal to Federal Program
9:2.0.2.1.36.18.69.1	SECTION 381.185	381.185 Assistance to State and Territorial programs.
9:2.0.2.1.36.18.69.2	SECTION 381.186	381.186 Cooperation of States and other jurisdictions in Federal programs.
9:2.0.2.1.36.18.69.3	SECTION 381.187	381.187 Cooperation of States for the interstate shipment of poultry products.
9:2.0.2.1.36.19	SUBPART S	Subpart S - Transportation; Exportation; or Sale of Poultry or Poultry Products
9:2.0.2.1.36.19.69.1	SECTION 381.189	381.189 Provisions inapplicable to specimens for laboratory examination, etc., or to naturally inedible articles.
9:2.0.2.1.36.19.69.2	SECTION 381.190	381.190 Transactions in slaughtered poultry and other poultry products restricted; vehicle sanitation requirements.
9:2.0.2.1.36.19.69.3	SECTION 381.191	381.191 Distribution of inspected products to small lot buyers.
9:2.0.2.1.36.19.69.4	SECTION 381.192	381.192 Penalties inapplicable to carriers.
9:2.0.2.1.36.19.69.5	SECTION 381.193	381.193 Poultry carcasses, etc., not intended for human food.
9:2.0.2.1.36.19.69.6	SECTION 381.194	381.194 Transportation and other transactions concerning dead, dying, disabled, or diseased poultry, and parts of carcasses of poultry that died otherwise than by slaughter.
9:2.0.2.1.36.20	SUBPART T	Subpart T - Imported Poultry Products
9:2.0.2.1.36.20.69.1	SECTION 381.195	381.195 Definitions; requirements for importation into the United States.
9:2.0.2.1.36.20.69.2	SECTION 381.196	381.196 Eligibility of foreign countries for importation of poultry products into the United States.
9:2.0.2.1.36.20.69.3	SECTION 381.197	381.197 Foreign inspection certificate requirements.
9:2.0.2.1.36.20.69.4	SECTION 381.198	381.198 Import inspection application.
9:2.0.2.1.36.20.69.5	SECTION 381.199	381.199 Inspection of poultry products offered for entry.
9:2.0.2.1.36.20.69.6	SECTION 381.200	381.200 Poultry products offered for entry, retention in customs custody; delivery under bond; movement prior to inspection; handling; facilities and assistance.
9:2.0.2.1.36.20.69.7	SECTION 381.201	381.201 Means of conveyance and equipment used in handling poultry products offered for entry to be maintained in sanitary condition.
9:2.0.2.1.36.20.69.8	SECTION 381.202	381.202 Poultry products offered for entry; reporting of findings to customs; handling of articles refused entry; appeals, how made; denaturing procedures.
9:2.0.2.1.36.20.69.9	SECTION 381.203	381.203 Products offered for entry; charges for storage, cartage, and labor with respect to products which are refused entry.
9:2.0.2.1.36.20.69.10	SECTION 381.204	381.204 Marking of poultry products offered for entry; official import inspection marks and devices.
9:2.0.2.1.36.20.69.11	SECTION 381.205	381.205 Labeling of immediate containers of poultry products offered for entry.
9:2.0.2.1.36.20.69.12	SECTION 381.206	381.206 Labeling of shipping containers of poultry products offered for entry.
9:2.0.2.1.36.20.69.13	SECTION 381.207	381.207 Small importations for consignee's personal use, display, or laboratory analysis.
9:2.0.2.1.36.20.69.14	SECTION 381.208	381.208 Poultry products offered for entry and entered to be handled and transported as domestic; entry into official establishments; transportation.
9:2.0.2.1.36.20.69.15	SECTION 381.209	381.209 Returned United States inspected and marked poultry products; exemption.
9:2.0.2.1.36.21	SUBPART U	Subpart U - Detention; Seizure and Condemnation; Criminal Offenses
9:2.0.2.1.36.21.69.1	SECTION 381.210	381.210 Poultry and other articles subject to administrative detention.
9:2.0.2.1.36.21.69.2	SECTION 381.211	381.211 Method of detention; form of detention tag.
9:2.0.2.1.36.21.69.3	SECTION 381.212	381.212 Notification of detention to the owner of the poultry or other article, or the owner's agent, and person having custody.
9:2.0.2.1.36.21.69.4	SECTION 381.213	381.213 Notification of governmental authorities having jurisdiction over article detained; form of written notification.
9:2.0.2.1.36.21.69.5	SECTION 381.214	381.214 Movement of poultry or other article detained; removal of official marks.
9:2.0.2.1.36.21.69.6	SECTION 381.215	381.215 Poultry or other articles subject to judicial seizure and condemnation.
9:2.0.2.1.36.21.69.7	SECTION 381.216	381.216 Procedure for judicial seizure, condemnation, and disposition.
9:2.0.2.1.36.21.69.8	SECTION 381.217	381.217 Authority for condemnation or seizure under other provisions of law.
9:2.0.2.1.36.21.69.9	SECTION 381.218	381.218 Criminal offenses.
9:2.0.2.1.36.22	SUBPART V	Subpart V - Special Provisions for Designated States and Territories; Criteria and Procedure for Designating Establishments With Operations Which Would Clearly Endanger the Public Health; Disposition of Poultry Products Therein
9:2.0.2.1.36.22.69.1	SECTION 381.220	381.220 Definition of “State”.
9:2.0.2.1.36.22.69.2	SECTION 381.221	381.221 Designation of States under paragraph 5(c) of the Act.
9:2.0.2.1.36.22.69.3	SECTION 381.222	381.222 States designated under paragraph 5(c) of the Act; application of regulations.
9:2.0.2.1.36.22.69.4	SECTION 381.223	381.223 Control and disposition of nonfederally inspected poultry products in States designated under paragraph 5(c) of the Act.
9:2.0.2.1.36.22.69.5	SECTION 381.224	381.224 Designation of States under section 11 of the Act; application of sections of the Act and the regulations.
9:2.0.2.1.36.22.69.6	SECTION 381.225	381.225 Criteria and procedure for designating establishments with operations which would clearly endanger the public health; disposition of poultry products therein.
9:2.0.2.1.36.23	SUBPART X	Subpart X [Reserved]
9:2.0.2.1.36.24	SUBPART Y	Subpart Y - Nutrition Labeling
9:2.0.2.1.36.24.69.1	SECTION 381.400	381.400 Nutrition labeling of poultry products.
9:2.0.2.1.36.24.69.2	SECTION 381.401	381.401 Required nutrition labeling of ground or chopped poultry products.
9:2.0.2.1.36.24.69.3	SECTION 381.402	381.402 Location of nutrition information.
9:2.0.2.1.36.24.69.4	SECTION 381.403-381.407	381.403-381.407 [Reserved]
9:2.0.2.1.36.24.69.5	SECTION 381.408	381.408 Labeling of poultry products with number of servings.
9:2.0.2.1.36.24.69.6	SECTION 381.409	381.409 Nutrition label content.
9:2.0.2.1.36.24.69.7	SECTION 381.410-381.411	381.410-381.411 [Reserved]
9:2.0.2.1.36.24.69.8	SECTION 381.412	381.412 Reference amounts customarily consumed per eating occasion.
9:2.0.2.1.36.24.69.9	SECTION 381.413	381.413 Nutrient content claims; general principles.
9:2.0.2.1.36.24.69.10	SECTION 381.414-381.443	381.414-381.443 [Reserved]
9:2.0.2.1.36.24.69.11	SECTION 381.444	381.444 Identification of major cuts of poultry products.
9:2.0.2.1.36.24.69.12	SECTION 381.445	381.445 Nutrition labeling of single-ingredient, raw poultry products that are not ground or chopped products described in § 381.401.
9:2.0.2.1.36.24.69.13	SECTION 381.446-381.453	381.446-381.453 [Reserved]
9:2.0.2.1.36.24.69.14	SECTION 381.454	381.454 Nutrient content claims for “good source,” “high,” and “more.”
9:2.0.2.1.36.24.69.15	SECTION 381.455	381.455 [Reserved]
9:2.0.2.1.36.24.69.16	SECTION 381.456	381.456 Nutrient content claims for “light” or “lite.”
9:2.0.2.1.36.24.69.17	SECTION 381.457-381.459	381.457-381.459 [Reserved]
9:2.0.2.1.36.24.69.18	SECTION 381.460	381.460 Nutrient content claims for calorie content.
9:2.0.2.1.36.24.69.19	SECTION 381.461	381.461 Nutrient content claims for the sodium content.
9:2.0.2.1.36.24.69.20	SECTION 381.462	381.462 Nutrient content claims for fat, fatty acids, and cholesterol content.
9:2.0.2.1.36.24.69.21	SECTION 381.463	381.463 Nutrient content claims for “healthy.”
9:2.0.2.1.36.24.69.22	SECTION 381.464-381.468	381.464-381.468 [Reserved]
9:2.0.2.1.36.24.69.23	SECTION 381.469	381.469 Labeling applications for nutrient content claims.
9:2.0.2.1.36.24.69.24	SECTION 381.470-381.479	381.470-381.479 [Reserved]
9:2.0.2.1.36.24.69.25	SECTION 381.480	381.480 Label statements relating to usefulness in reducing or maintaining body weight.
9:2.0.2.1.36.24.69.26	SECTION 381.481-381.499	381.481-381.499 [Reserved]
9:2.0.2.1.36.24.69.27	SECTION 381.500	381.500 Exemption from nutrition labeling.
9:2.0.2.1.36.25	SUBPART Z	Subpart Z - Selected Establishments; Cooperative Program for Interstate Shipment of Poultry Products
9:2.0.2.1.36.25.69.1	SECTION 381.511	381.511 Definitions.
9:2.0.2.1.36.25.69.2	SECTION 381.512	381.512 Purpose.
9:2.0.2.1.36.25.69.3	SECTION 381.513	381.513 Requirements for establishments; ineligible establishments.
9:2.0.2.1.36.25.69.4	SECTION 381.514	381.514 State request for cooperative agreement.
9:2.0.2.1.36.25.69.5	SECTION 381.515	381.515 Establishment selection; official number for selected establishments.
9:2.0.2.1.36.25.69.6	SECTION 381.516	381.516 Commencement of a cooperative interstate shipment program; inspection by designated personnel and official mark.
9:2.0.2.1.36.25.69.7	SECTION 381.517	381.517 Federal oversight of a cooperative interstate shipment program.
9:2.0.2.1.36.25.69.8	SECTION 381.518	381.518 Quarterly reports.
9:2.0.2.1.36.25.69.9	SECTION 381.519	381.519 Enforcement authority.
9:2.0.2.1.36.25.69.10	SECTION 381.520	381.520 Deselection of ineligible establishments.
9:2.0.2.1.36.25.69.11	SECTION 381.521	381.521 Transition to official establishment.
9:2.0.2.1.36.25.69.12	SECTION 381.522	381.522 Transition grants.
9:2.0.2.1.36.25.69.13	SECTION 381.523	381.523 Separation of operations.
9:2.0.2.1.36.25.69.14	SECTION 381.524	381.524 Voluntary withdrawal.

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