9 CFR Chapter III, Subchapter E - REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT
- 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 - 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)