9 CFR Subpart A - General

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  1. § 318.1 Products and other articles entering official establishments.
  2. § 318.2 Reinspection, retention, and disposal of meat and poultry products at official establishments.
  3. § 318.3 Designation of places of receipt of products and other articles for reinspection.
  4. § 318.4 Preparation of products to be officially supervised; responsibilities of official establishments; plant operated quality control.
  5. § 318.5 Requirements concerning procedures.
  6. § 318.6 Requirements concerning ingredients and other articles used in preparation of products.
  7. § 318.8 Preservatives and other substances permitted in product for export only; handling; such product not to be used for domestic food purposes.
  8. § 318.9 Samples of products, water, dyes, chemicals, etc., to be taken for examination.
  9. § 318.10 [Reserved]
  10. § 318.11 [Reserved]
  11. § 318.12 Manufacture of uninspected, inedible products at official establishments.
  12. § 318.13 Mixtures containing product but not amendable to the Act.
  13. § 318.14 Adulteration of product by polluted water; procedure for handling.
  14. § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”
  15. § 318.16 Pesticide chemicals and other residues in products.
  16. § 318.17 Requirements for the production of cooked beef, roast beef, and cooked corned beef products.
  17. § 318.18 Handling of certain material for mechanical processing.
  18. § 318.19 Compliance procedure for cured pork products.
  19. § 318.20 Use of animal drugs.
  20. § 318.21 [Reserved]
  21. § 318.22 Determination of added water in cooked sausages.
  22. § 318.23 Heat-processing and stabilization requirements for uncured meat patties.
  23. § 318.24 Product prepared using advanced meat/bone separation machinery; process control.
Source:
35 FR 15586, Oct. 3, 1970, unless otherwise noted.