9 CFR Chapter III, Subchapter E - REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT
- PART 412 - LABEL APPROVAL (§§ 412.1 - 412.2)
- PART 416 - SANITATION (§§ 416.1 - 416.17)
- PART 417 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS (§§ 417.1 - 417.8)
- PART 418 - RECALLS (§§ 418.1 - 418.4)
- PART 424 - PREPARATION AND PROCESSING OPERATIONS (§§ 424.1 - 424.23)
- PART 430 - REQUIREMENTS FOR SPECIFIC CLASSES OF PRODUCT (§§ 430.1 - 430.4)
- PART 439 - ACCREDITATION OF NON-FEDERAL CHEMISTRY LABORATORIES (§§ 439.1 - 439.60)
- PART 441 - CONSUMER PROTECTION STANDARDS: RAW PRODUCTS (§ 441.10)
- PART 442 - QUANTITY OF CONTENTS LABELING AND PROCEDURES AND REQUIREMENTS FOR ACCURATE WEIGHTS (§§ 442.1 - 442.5)
- PART 500 - RULES OF PRACTICE (§§ 500.1 - 500.8)