9 CFR 310.1 - Extent and time of post-mortem inspection; post-mortem inspection staffing standards.

Status message

There is 1 rule appearing in the Federal Register for 9 CFR 310. View below or at eCFR (GPOAccess)
prev | next
§ 310.1 Extent and time of post-mortem inspection; post-mortem inspection staffing standards.
(a) A careful post-mortem examination and inspection shall be made of the carcasses and parts thereof of all livestock slaughtered at official establishments. Such inspection and examination shall be made at the time of slaughter unless, because of unusual circumstances, prior arrangements acceptable to the Administrator have been made in specific cases by the circuit supervisor for making such inspection and examination at a later time.
(b)
(1) The staffing standards on the basis of the number of carcasses to be inspected per hour are outlined in the following tables. Standards for multiple inspector lines are based on inspectors rotating through the different types of inspection stations during each shift to equalize the workload. The inspector in charge shall have the authority to require the establishment to reduce slaughter line speeds where, in his judgment, the inspection procedure cannot be adequately performed at the current line speed because of particular deficiencies in carcass preparation and presentation by the plant at the higher speed, or because the health condition of the particular animals indicates a need for more extensive inspection.
(2) Cattle inspection. For all cattle staffing standards, an “a” in the “Number of Inspectors by Stations” column means that one inspector performs the entire inspection procedure and a “b” means that one inspector performs the head and lower carcass inspection and a second inspector performs the viscera and upper carcass inspection. 1

Footnote(s):
1 The “Maximum Slaughter Rates” figures listed in paragraph (b)(2)(i) of this section for one (a) and two (b) inspector kills are overstated because the time required to walk from one inspection station to another is not included. To determine the proper adjusted maximum slaughter line speed, paragraph (b)(2)(i)(A) of this section for one inspector kills or paragraph (b)(2)(i)(B) of this section for two inspector kills must be used along with their accompanying rules.

(i) Inspection Using the Viscera Truck.
Steers and Heifers
Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 27 a a a
28 to 56 b b b
57 to 84 1 1 1
85 to 86 1 2 1
87 to 143 2 2 1
Cows and Bulls
Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 27 a a a
28 to 55 b b b
56 to 77 1 1 1
78 to 81 1 2 1
82 to 134 2 2 1
(A) Rules for determining adjusted maximum slaughter rates for single-inspector kills considering walking distance according to the table in this subdivision: Determine the distances the inspector actually walks between the points shown in columns 2 through 14 of the following table. For each column, determine the deduction figure opposite the appropriate number of feet in column 1. Compute the total of the deduction figures for columns 2 through 14. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus total of the deduction figures. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number.
One-Inspector Cattle Kill—Viscera Truck
[Table of deductions from maximum slaughter rates for each 2 feet between points (in tenths of cattle per hour)]
1Number of feet between points 2Head rack and high rail 3Viscera and low rail 4Low rail and head rack 5Head rack and carcass 2 6Carcass 2 and washbasin 7Tags—brands and low rail 8Viscera and washbasin 9Viscera and high rail 10Low rail and high rail 11Head rack and closest washbasin 12Washbasin and high rail 1 13Head rack and washbasin 1 14Viscera and tags—brands
Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls
1 The washbasin referred to here is the one the inspector uses while enroute from the head rack to high rail inspection.
2 This refers to the carcass in the bleeding area.
1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
3 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0.1 0
5 0 0 0.1 0 0 0 0 0 0 0 0 0 0 0.1 0.1 0.1 0 0 0 0 0 0 0 0 0.2 0.1
7 0 0 0.1 0.1 0.1 0.1 0 0 0 0 0.1 0.1 0.1 0.2 0.2 0.2 0.1 0.1 0 0 0 0 0 0 0.3 0.3
9 0 0 0.2 0.1 0.1 0.1 0 0 0 0 0.1 0.1 0.1 0.3 0.3 0.3 0.1 0.1 0 0 0.1 0.1 0.1 0.1 0.4 0.4
11 0.1 0.1 0.2 0.2 0.2 0.2 0 0 0 0 0.1 0.2 0.2 0.4 0.4 0.4 0.2 0.2 0 0 0.1 0.1 0.1 0.1 0.5 0.6
13 0.1 0.1 0.3 0.2 0.2 0.2 0 0 0 0 0.2 0.2 0.2 0.5 0.5 0.5 0.2 0.2 0 0 0.1 0.1 0.1 0.1 0.6 0.7
15 0.1 0.1 0.4 0.3 0.3 0.3 0 0 0 0 0.2 0.3 0.3 0.5 0.6 0.6 0.3 0.3 0 0 0.2 0.2 0.2 0.2 0.7 0.9
17 0.1 0.1 0.4 0.3 0.3 0.3 0 0 0 0 0.3 0.3 0.3 0.6 0.7 0.7 0.3 0.3 0 0.1 0.2 0.2 0.2 0.2 0.9 1.0
19 0.1 0.1 0.5 0.4 0.4 0.4 0 0 0 0 0.3 0.4 0.4 0.7 0.8 0.8 0.4 0.4 0 0.1 0.2 0.2 0.2 0.2 1.0 1.1
21 0.2 0.2 0.5 0.4 0.4 0.4 0 0 0 0 0.3 0.4 0.4 0.8 0.9 0.8 0.4 0.4 0 0.1 0.3 0.2 0.3 0.2 1.1 1.3
23 0.2 0.2 0.6 0.5 0.5 0.5 0 0 0 0 0.4 0.5 0.5 0.9 1.0 0.9 0.5 0.5 0 0.1 0.3 0.3 0.3 0.3 1.2 1.4
25 0.2 0.2 0.7 0.5 0.5 0.5 0 0 0 0 0.4 0.5 0.5 1.0 1.1 1.0 0.5 0.5 0 0.1 0.3 0.3 0.3 0.3 1.3 1.5
27 0.2 0.2 0.7 0.5 0.6 0.5 0 0 0 0 0.4 0.5 0.6 1.1 1.2 1.1 0.6 0.6 0 0.1 0.3 0.3 0.3 0.3 1.4 1.7
29 0.2 0.2 0.8 0.6 0.6 0.6 0 0 0 0 0.5 0.6 0.6 1.2 1.3 1.2 0.6 0.6 0 0.1 0.4 0.3 0.4 0.3 1.5 1.8
31 0.3 0.2 0.8 0.6 0.7 0.6 0 0 0 0 0.5 0.6 0.7 1.3 1.3 1.4 0.7 0.7 0 0.1 0.4 0.4 0.4 0.4 1.6 1.9
33 0.3 0.3 0.9 0.7 0.7 0.7 0 0 0 0 0.6 0.7 0.7 1.3 1.4 1.4 0.7 0.7 0 0.1 0.4 0.4 0.4 0.4 1.7 2.1
35 0.3 0.3 1.0 0.7 0.8 0.7 0 0 0 0 0.6 0.7 0.8 1.4 1.5 1.5 0.8 0.8 0 0.2 0.5 0.4 0.5 0.4 1.8 2.2
37 0.3 0.3 1.0 0.8 0.8 0.8 0 0 0 0 0.6 0.8 0.8 1.5 1.6 1.6 .0.8 0.8 0 0.2 0.5 0.5 0.5 0.5 1.9 2.3
39 0.3 0.3 1.1 0.8 0.9 0.8 0 0 0 0 0.7 0.8 0.9 1.6 1.7 1.7 0.9 0.9 0 0.2 0.5 0.5 0.5 0.5 2.0 2.4
41 0.4 0.3 1.1 0.9 0.9 0.9 0 0.1 0 0.1 0.7 0.9 0.9 1.7 1.7 1.8 0.9 0.9 0 0.2 0.6 0.5 0.6 0.5 2.1 2.6
43 0.4 0.4 1.2 0.9 1.0 0.9 0 0.1 0 0.1 0.7 0.9 1.0 1.8 1.8 1.9 1.0 1.0 0.1 0.2 0.6 0.5 0.6 0.5 2.2 2.7
45 0.4 0.4 1.2 0.9 1.0 0.9 0 0.1 0 0.1 0.8 0.9 1.0 1.8 1.9 2.0 1.0 1.0 0.1 0.2 0.6 0.6 0.6 0.6 2.3 2.8
47 0.4 0.4 1.3 1.0 1.1 1.0 0 0.1 0 0.1 0.8 1.0 1.1 1.9 2.0 2.1 1.1 1.1 0.1 0.2 0.6 0.6 0.6 0.6 2.4 2.9
49 0.4 0.4 1.4 1.0 1.1 1.0 0 0.1 0 0.1 0.8 1.0 1.1 2.0 2.1 2.2 1.1 1.1 0.1 0.2 0.7 0.6 0.7 0.6 2.5 3.1
51 0.5 0.5 1.4 1.1 1.2 1.1 0 0.1 0 0.1 0.9 1.1 1.2 2.1 2.2 2.2 1.2 1.2 0.1 0.3 0.7 0.7 0.7 0.7 2.6 3.2
53 0.5 0.5 1.5 1.1 1.2 1.1 0 0.1 0 0.1 0.9 1.1 1.2 2.2 2.3 2.3 1.2 1.2 0.1 0.3 0.7 0.7 0.7 0.7 2.7 3.3
55 0.5 0.5 1.5 1.2 1.2 1.2 0 0.1 0 0.1 1.0 1.2 1.2 2.3 2.3 2.4 1.3 1.3 0.1 0.3 0.8 0.7 0.8 0.7 2.8 3.4
57 0.5 0.5 1.6 1.2 1.3 1.2 0 0.1 0 0.1 1.0 1.2 1.3 2.3 2.4 2.5 1.3 1.3 0.1 0.3 0.8 0.7 0.8 0.7 2.9 3.5
59 0.5 0.5 1.6 1.3 1.3 1.3 0 0.1 0 0.1 1.0 1.3 1.3 2.4 2.5 2.6 1.4 1.4 0.1 0.3 0.8 0.8 0.8 0.8 3.0 3.6
(B) Rules for determining adjusted maximum slaughter rates for two-inspector kills considering walking distance according to the table in this subdivision: Determine the distances the inspectors actually walk between the points shown in columns 2 through 9 of the following table. Column 9 is used only if the condemned brands and tags the viscera inspector uses are kept at a location other than at the washbasin-sterilizer. For each column, determine the deduction figure opposite the appropriate number of feet in column 1. Compute the total of the deduction figures for columns 2 through 9. Divide this total by 2. The adjusted maximum rate is the maximum rate in paragraph (b)(2)(i) of this section minus the number calculated above. If the resultant number is not a whole number, it must be rounded off to the next lowest whole number.
Two-Inspector Cattle Kill—Viscera Truck
[Table of deductions from maximum slaughter rates for each 2 feet between points (in tenths of cattle per hour)]
Heads and low rail inspection Viscera and high rail inspection
1 2 3 4 5 6 7 8 9 1
Number of feet between points Head rack and washbasin Head rack and carcasses 2 Washbasin and low rail Head rack and low rail Viscera and brands tags (washbasin) Viscera and high rail High rail and washbasin Viscera and washbasin
Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls Strs. Hfrs. Cows Bulls
1 This column to be used only if brands and tags are not located at the washbasin.
2 This refers to the carcasses in the bleeding area.
1 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
3 0.1 0 0.1 0 0.1 0 0 0 0 0 0 0 0 0 0.1 0.2
5 0.1 0.1 0.1 0.1 0.1 0.1 0.8 0.7 0.4 0.5 0.5 0.5 0.1 0.2 0.2 0.3
7 0.1 0.2 0.1 0.1 0.1 0.1 1.5 1.4 0.7 0.9 1.0 0.9 0.3 0.3 0.3 0.4
9 0.2 0.2 0.1 0.2 0.1 0.2 2.2 2.0 1.1 1.3 1.5 1.3 0.4 0.5 0.4 0.5
11 0.2 0.3 0.1 0.2 0.2 0.2 2.8 2.7 1.4 1.7 1.9 1.8 0.5 0.6 0.4 0.6
13 0.2 0.4 0.1 0.3 0.2 0.2 3.5 3.3 1.7 2.1 2.4 2.2 0.6 0.7 0.5 0.8
15 0.3 0.4 0.1 0.3 0.2 0.3 4.1 3.9 2.0 2.5 2.9 2.6 0.7 0.9 0.6 0.9
17 0.3 0.5 0.1 0.4 0.2 0.3 4.8 4.5 2.4 2.9 3.3 3.0 0.8 1.0 0.7 1.0
19 0.3 0.6 0.2 0.4 0.3 0.4 5.4 5.1 2.7 3.3 3.7 3.4 0.9 1.2 0.7 1.2
21 0.3 0.6 0.2 0.4 0.3 0.4 6.0 5.7 3.0 3.7 4.2 3.7 1.0 1.3 0.8 1.3
23 0.4 0.7 0.2 0.5 0.3 0.5 6.6 6.3 3.3 4.0 4.6 4.1 1.2 1.4 0.9 1.4
25 0.4 0.7 0.2 0.5 0.3 0.5 7.2 6.8 3.6 4.4 5.0 4.5 1.3 1.6 1.0 1.6
27 0.4 0.8 0.2 0.6 0.4 0.5 7.8 7.4 3.9 4.7 5.4 4.9 1.4 1.7 1.0 1.7
29 0.5 0.9 0.2 0.6 0.4 0.6 8.3 7.9 4.2 5.1 5.8 5.2 1.5 1.8 1.1 1.8
31 0.5 0.9 0.2 0.7 0.4 0.6 8.9 8.5 4.5 5.4 6.2 5.6 1.6 2.0 1.2 2.0
33 0.5 1.0 0.2 0.7 0.4 0.7 9.4 9.0 4.8 5.8 6.5 5.9 1.7 2.1 1.3 2.1
35 0.6 1.1 0.3 0.8 0.5 0.7 10.0 9.5 5.0 6.1 6.9 6.3 1.8 2.2 1.3 2.3
37 0.6 1.1 0.3 0.8 0.5 0.7 10.5 10.0 5.3 6.4 7.3 6.6 1.9 2.4 1.4 2.4
39 0.6 1.2 0.3 0.9 0.5 0.8 11.0 10.5 5.6 6.8 7.6 6.9 2.0 2.5 1.5 2.5
41 0.7 1.2 0.3 0.9 0.6 0.8 11.5 11.0 5.9 7.1 8.0 7.2 2.1 2.6 1.5 2.6
43 0.7 1.3 0.3 0.9 0.6 0.9 12.0 11.4 6.1 7.4 8.3 7.6 2.2 2.8 1.6 2.8
45 0.7 1.4 0.3 1.0 0.6 0.9 12.5 11.9 6.4 7.7 8.7 7.9 2.4 2.9 1.7 2.9
47 0.8 1.4 0.3 1.0 0.6 1.0 13.0 12.4 6.7 8.0 9.0 8.2 2.5 3.0 1.8 3.0
49 0.8 1.5 0.3 1.1 0.7 1.0 13.4 12.8 6.9 8.3 9.4 8.5 2.6 3.2 1.8 3.1
51 0.8 1.6 0.3 1.1 0.7 1.0 13.9 13.3 7.2 8.6 9.7 8.8 2.7 3.3 1.9 3.3
53 0.9 1.6 0.4 1.2 0.7 1.1 14.4 13.7 7.4 8.9 10.0 9.1 2.8 3.4 2.0 3.4
55 0.9 1.7 0.4 1.2 0.7 1.1 14.8 14.1 7.7 9.2 10.3 9.4 2.9 3.5 2.0 3.5
57 0.9 1.7 0.4 1.3 0.8 1.2 15.2 14.6 7.9 9.5 10.6 9.7 3.0 3.7 2.1 3.6
59 0.9 1.8 0.4 1.3 0.8 1.2 15.7 15.0 8.2 9.7 10.9 9.9 3.1 3.8 2.2 3.8
(ii) Inspection Using Viscera Table, Tongue-In Presentation of Heads.
Steers and Heifers
Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 32 a a a
33 to 58 b b b
59 to 84 1 1 1
85 to 86 1 2 1
87 to 143 2 2 1
144 to 171 3 2 1
172 to 198 3 3 1
199 to 226 3 3 2
227 to 253 4 3 2
254 to 280 4 4 2
281 to 306 5 4 2
307 to 333 5 5 2
Cows and Bulls
Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 29 a a a
30 to 56 b b b
57 to 77 1 1 1
78 to 81 1 2 1
82 to 134 2 2 1
135 to 159 2 3 1
160 to 187 3 3 1
188 to 213 3 4 1
214 to 234 3 4 2
235 to 264 4 4 2
265 to 289 5 4 2
290 to 314 5 5 2
(iii) Inspection Using Viscera Table, Tongue-Out Presentation of Heads.
Steers and Heifers
Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 32 a a a
33 to 58 b b b
59 to 86 1 1 1
87 to 103 1 2 1
104 to 156 2 2 1
157 to 186 2 3 1
187 to 216 3 3 1
217 to 246 3 3 2
247 to 275 3 4 2
276 to 304 4 4 2
305 to 333 4 5 2
334 to 362 5 5 2
363 to 390 5 6 2
Cows and Bulls
Maximum slaughter rates (head per hour) Number of inspectors by stations
Head Viscera Carcass
1 to 29 a a a
30 to 56 b b b
57 to 79 1 1 1
80 to 98 1 2 1
99 to 147 2 2 1
148 to 174 2 3 1
175 to 205 3 3 1
206 to 233 3 4 1
234 to 256 3 4 2
257 to 288 4 4 2
289 to 316 5 4 2
317 to 343 5 5 2
(3) Swine Inspection. The following inspection staffing standards are applicable to swine slaughter configurations. The inspection standards for all slaughter lines are based upon the observation rather than palpation, at the viscera inspection station, of the spleen, liver, heart, lungs, and mediastinal lymph nodes. In addition, for one- and two-inspector lines, the standards are based upon the distance walked (in feet) by the inspector between work stations; and for three or more inspector slaughter lines, upon the use of a mirror, as described in § 307.2(m)(6), at the carcass inspection station. Although not required in a one- or two-inspector slaughter configuration, except in certain cases as determined by the inspection service, if a mirror is used, it must comply with the requirements of § 307.2(m)(6).
Table 1—One Inspector—Staffing Standards for Swine
Distance walked 1 in feet is— Maximum inspection rates (head per hour)
Market hogs (heads attached or detached) Sows and boars (heads detached)
Without mirror With mirror Without mirror With mirror
1 Distance walked is the total distance that the inspector will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, head, and wash-basin).
0 to 5 140 150 131 143
6 to 10 134 144 126 137
11 to 15 129 137 122 132
16 to 20 124 132 117 127
21 to 35 120 127 113 122
26 to 30 116 122 110 118
31 to 35 112 118 106 114
36 to 40 108 114 103 110
41 to 45 105 110 100 106
46 to 50 101 107 97 103
51 to 55 98 103 94 100
56 to 60 96 100 91 97
61 to 65 93 97 89 94
66 to 70 90 95 87 92
71 to 75 88 92 85 89
76 to 80 86 89 82 87
81 to 85 84 87 80 85
86 to 90 82 85 79 83
91 to 95 80 83 77 81
96 to 100 78 81 75 79
Table 2—Two Inspectors—Staffing Standards for Market Hogs
Distance walked 1 in feet by inspector B is— Maximum inspection rates (head per hour with heads attached or detached)
Line configuration
Carcass, 2 head viscera 3 Viscera, 2 head carcass 3 Head, 2 viscera carcass 3
1 Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin).
2 Inspector A.
3 Inspector B.
Without Mirror
0 to 5 151-253 151-271 151-296
6 to 10 151-239 151-255 151-277
11 to 15 151-226 151-240 151-260
16 to 20 151-214 151-227 151-244
21 to 25 151-204 151-215 151-231
With Mirror
0 to 5 151-253 151-303 151-318
6 to 10 151-239 151-283 151-304
11 to 15 151-226 151-265 151-289
16 to 20 151-214 151-249 151-270
21 to 25 151-204 151-235 151-254
Note:
In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.
Table 3—Two Inspectors—Staffing Standards for Sows and Boars
Distance walked 1 in feet by inspector B is— Maximum inspection rates (head per hour)
Line Configuration
Carcass, 2 head viscera, 3 heads detached Viscera, 2 head carcass, 3 heads detached Head, 2 viscera carcass, 3 heads detached Head, 2 viscera carcass, 3 heads attached
1 Distance walked is the total distance that Inspector B will have to walk between work stations during one inspection cycle (e.g., between viscera, carcass, and washbasin).
2 Inspector A.
3 Inspector B.
Without Mirror
0 to 5 144-248 144-254 144-267 144-267
6 to 10 144-235 144-240 144-253 144-253
11 to 15 144-222 144-227 144-239 144-239
16 to 20 144-211 144-215 144-226 144-226
21 to 25 144-201 144-205 144-214 144-214
With Mirror
0 to 5 144-248 144-292 144-305 144-292
6 to 10 144-235 144-273 144-291 144-280
11 to 15 144-222 144-256 144-272 144-268
16 to 20 144-211 144-241 144-255 144-255
21 to 25 144-201 144-228 144-240 144-240
Note:
In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.
Table 4—Three Inspectors or More—Staffing Standards for Swine
Maximum inspection rates (head per hour with heads attached) Number of inspectors by station
Head Viscera Carcass Total
1 This rate applies if the heads of sows and boars are detached from the carcasses at the time of inspection.
Market hogs:
319 to 506 1 1 1 3
507 to 540 1 2 1 4
541 to 859 2 2 1 5
860 to 1,022 2 3 1 6
1,023 to 1,106 3 3 1 7
Sows and boars:
306 to 439 1 1 1 3
306 to 462 1 1 1 1 3
440 to 475 2 1 1 4
476 to 752 2 2 1 5
753 to 895 3 2 1 6
896 to 964 3 3 1 7
Note:
In multiple-inspector plants, the inspectors must rotate between all inspection positions during each shift to equalize the workload.
[35 FR 15567, Oct. 3, 1970, as amended at 47 FR 33676, Aug. 4, 1982; 50 FR 19903, May 13, 1985]

Title 9 published on 2014-01-01

The following are only the Rules published in the Federal Register after the published date of Title 9.

For a complete list of all Rules, Proposed Rules, and Notices view the Rulemaking tab.

  • 2014-06-05; vol. 79 # 108 - Thursday, June 5, 2014
    1. 79 FR 32436 - Changes to Salmonella Verification Sampling Program: Analysis of Raw Beef for Shiga Toxin-Producing Escherichia coli and Salmonella
      GPO FDSys XML | Text
      DEPARTMENT OF AGRICULTURE, Food Safety and Inspection Service
      Response to comments.
      On June 29, 2014, FSIS will discontinue Salmonella sampling set procedures (“HC01”) in ground beef products, except in establishments with results that exceeded the standard for Salmonella in that establishment's most recently completed set ( i.e., in those establishments in Category 3). At the same time, FSIS will begin analyzing for Salmonella all raw beef samples it collects for STEC analysis and will increase the raw ground beef sample portion for Salmonella analysis from 25 grams to 325 grams.
      9 CFR Part 310

This is a list of United States Code sections, Statutes at Large, Public Laws, and Presidential Documents, which provide rulemaking authority for this CFR Part.

This list is taken from the Parallel Table of Authorities and Rules provided by GPO [Government Printing Office].

It is not guaranteed to be accurate or up-to-date, though we do refresh the database weekly. More limitations on accuracy are described at the GPO site.


United States Code
U.S. Code: Title 21 - FOOD AND DRUGS

§ 601 - Definitions

§ 602 - Congressional statement of findings

§ 603 - Examination of animals prior to slaughter; use of humane methods

§ 604 - Post mortem examination of carcasses and marking or labeling; destruction of carcasses condemned; reinspection

§ 605 - Examination of carcasses brought into slaughtering or packing establishments, and of meat food products issued from and returned thereto; conditions for entry

§ 606 - Inspection and labeling of meat food products

§ 607 - Labeling, marking, and container requirements

§ 608 - Sanitary inspection and regulation of slaughtering and packing establishments; rejection of adulterated meat or meat food products

§ 609 - Examination of animals and food products thereof, slaughtered and prepared during nighttime

§ 610 - Prohibited acts

§ 611 - Devices, marks, labels, and certificates; simulations

§ 612 - Notification

§ 613 - Plans and reassessments

§ 614 - Repealed.

§ 615 - Inspection of carcasses, meat of which is intended for export

§ 616 - Inspectors of carcasses, etc., meat of which is intended for export; certificates of condition

§ 617 - Clearance prohibited to vessel carrying meat for export without inspector’s certificate

§ 618 - Delivery of inspectors’ certificates, and of copies

§ 619 - Marking, labeling, or other identification to show kinds of animals from which derived; separate establishments for preparation and slaughtering activities

§ 620 - Imports

§ 621 - Inspectors to make examinations provided for; appointment; duties; regulations

§ 622 - Bribery of or gifts to inspectors or other officers and acceptance of gifts

§ 623 - Exemptions from inspection requirements

§ 624 - Storage and handling regulations; violations; exemption of establishments subject to non-Federal jurisdiction

§ 625 - Inapplicability of certain requirements to catfish

§ 641 - Prohibition of subchapter I inspection of articles not intended for use as human food; denaturation or other identification prior to distribution in commerce; inedible articles

§ 642 - Recordkeeping requirements

§ 643 - Registration of business, name of person, and trade names

§ 644 - Regulation of transactions, transportation, or importation of 4–D animals to prevent use as human food

§ 645 - Federal provisions applicable to State or Territorial business transactions of a local nature and not subject to local authority

§ 661 - Federal and State cooperation

§ 671 - Inspection services; refusal or withdrawal; hearing; business unfitness based upon certain convictions; other provisions...connection with business; finality of Secretary’s actions; judicial review; record

§ 672 - Administrative detention; duration; pending judicial proceedings; notification of governmental authorities; release

§ 673 - Seizure and condemnation

§ 674 - Federal court jurisdiction of enforcement and injunction proceedings and other kinds of cases; limitations of

§ 675 - Assaulting, resisting, or impeding certain persons; murder; protection of such persons

§ 676 - Violations

§ 677 - Other Federal laws applicable for administration and enforcement of chapter; location of inquiries; jurisdiction of Federal courts

§ 678 - Non-Federal jurisdiction of federally regulated matters; prohibition of additional or different requirements for establishments...purposes of adulterated or misbranded and imported articles; other matters

§ 679 - Application of Federal Food, Drug, and Cosmetic Act

§ 679a - Safe Meat and Poultry Inspection Panel

§ 679b - Pasteurization of meat and poultry

§ 679c - Expansion of Food Safety Inspection Service activities

§ 680 - Authorization of appropriations

§ 683 - Interstate shipment of meat inspected by Federal and State agencies for certain small establishments

§ 691 - Omitted

§ 692 - Inspection extended to reindeer

§ 693 - Inspection of dairy products for export

§ 694 - Authorization of appropriations

§ 695 - Payment of cost of meat-inspection service; exception

Title 9 published on 2014-01-01

The following are ALL rules, proposed rules, and notices (chronologically) published in the Federal Register relating to 9 CFR 310 after this date.

  • 2014-06-05; vol. 79 # 108 - Thursday, June 5, 2014
    1. 79 FR 32436 - Changes to Salmonella Verification Sampling Program: Analysis of Raw Beef for Shiga Toxin-Producing Escherichia coli and Salmonella
      GPO FDSys XML | Text
      DEPARTMENT OF AGRICULTURE, Food Safety and Inspection Service
      Response to comments.
      On June 29, 2014, FSIS will discontinue Salmonella sampling set procedures (“HC01”) in ground beef products, except in establishments with results that exceeded the standard for Salmonella in that establishment's most recently completed set ( i.e., in those establishments in Category 3). At the same time, FSIS will begin analyzing for Salmonella all raw beef samples it collects for STEC analysis and will increase the raw ground beef sample portion for Salmonella analysis from 25 grams to 325 grams.
      9 CFR Part 310