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CFR > Title 9 > Chapter III - Food Safety And Inspection Service, Department Of Agriculture

^{Current as of: Jan. 2010}

^{Check for updates}


Part 300	Agency mission and organization
Part 301	Terminology; Adulteration and misbranding standards
Part 302	Application of inspection and other requirements
Part 303	Exemptions
Part 304	Application for inspection; grant of inspection
Part 305	Official numbers; inauguration of inspection; withdrawal of inspection; reports of violation
Part 306	Assignment and authorities of program employees
Part 307	Facilities for inspection
Part 309	Ante-mortem inspection
Part 310	Post-mortem inspection
Part 311	Disposal of diseased or otherwise adulterated carcasses and parts
Part 312	Official marks, devices and certificates
Part 313	Humane slaughter of livestock
Part 314	Handling and disposal of condemned or other inedible products at official establishments
Part 315	Rendering or other disposal of carcasses and parts passed for cooking
Part 316	Marking products and their containers
Part 317	Labeling, marking devices, and containers
Part 318	Entry into official establishments; reinspection and preparation of products
Part 319	Definitions and standards of identity or composition
Part 320	Records, registration, and reports
Part 321	Cooperation with States and territories
Part 322	Exports
Part 325	Transportation
Part 327	Imported products
Part 329	Detention; seizure and condemnation; criminal offenses
Part 331	Special provisions for designated States and Territories; and for designation of establishments which endanger public health and for such designated establishments
Part 335	Rules of practice governing proceedings under the Federal Meat Inspection Act
Part 350	Special services relating to meat and other products
Part 351	Certification of technical animal fats for export
Part 352	Exotic animals and horses; voluntary inspection
Part 354	Voluntary inspection of rabbits and edible products thereof
Part 355	Certified products for dogs, cats, and other carnivora; inspection, certification, and identification as to class, quality, quantity, and condition
Part 362	Voluntary poultry inspection regulations
Part 381	Poultry products inspection regulations
Part 390	Freedom of information and public information
Part 391	Fees and charges for inspection services and laboratory accreditation
Part 416	Sanitation
Part 417	Hazard Analysis and Critical Control Point (HACCP) Systems
Part 424	Preparation and Processing Operations
Part 430	Requirements for specific classes of product
Part 439	Accreditation of non-Federal chemistry laboratories
Part 441	Consumer Protection Standards: Raw Products
Part 442	Quantity of contents labeling and procedures and requirements for accurate weights
Part 500	Rules of Practice
Part 590	Inspection of eggs and egg products (Egg Products Inspection Act)
Part 592	Voluntary inspection of egg products

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U.S. Code Provisions: Food Safety

U.S. Code Title 7 > Chapter 98 > Subchapter VII - Food Safety

U.S. Code Title 49 > Subtitle III > Chapter 57 - Sanitary Food Transportation

U.S. Code Title 21 > Chapter 4 > Subchapter III - Prevention Of Introduction And Spread Of Contagion

U.S. Code > Title 21 > Chapter 26 - Food Safety

State Laws: Food Safety

Delaware	Delaware Code Title 3 > Chapter 87 - Meat And Poultry Products Inspection
	Delaware Code Title 16 > Chapter 35 - Canneries And Other Food Processing Establishments
	Delaware Code Title 16 > Chapter 41 - Frozen Sweetened Products
	Delaware Code Title 16 > Chapter 43 - Soft Drinks And Nonalcoholic Beverages
	Delaware Code Title 16 > Chapter 49 - Natural Food Substances
Florida	Florida Regulations Chapter 64E-11 - Food Hygiene
Idaho	Idaho Code Title 39 > Chapter 16 - Food Establishment Act
	Idaho Code Title 39 > Chapter 18 - Hotels And Food Vending Establishments -- Regulations And Inspection
Iowa	Iowa Code Chapter 190 - Adulteration of foods
Montana	Montana Code Title 50 > Chapter 50 - Retail Food Establishments
	Montana Code Title 50 > Chapter 51 - Hotels, Motels, And Roominghouses
	Montana Code Title 50 > Chapter 57 - Wholesale Food Establishments
New York	New York Laws - Agriculture & Markets > Article 4-D - Liability for Canned, Perishable Food Or Farm Products Distributed Free of Charge
New York	New York Laws > Agriculture & Markets > Article 4-D - Liability For Canned, Perishable Food Or Farm Products Distributed Free Of Charge
North Dakota	North Dakota Code > Chapter 19-05.1 - Food Donated to Charity
	North Dakota Code > Chapter 19-08 - Beverages
	North Dakota Code > Chapter 19-17 - Flour and Bread Standards
	North Dakota Code > Chapter 23-09.2 - Food Preparer Education
Ohio	Ohio Code > Title 37 > Chapter 3715 - Pure Food And Drug Law
	Ohio Code > Title 37 > Chapter 3717 - Retail Food Establishments; Food Service Operations
Rhode Island	Rhode Island General Laws > Chapter 21-27. Sanitation in Food Establishments
South Dakota	South Dakota Laws > Title 39 > Chapter 4 - Adulterated And Misbranded Foods
Tennessee	Tennessee Code > Title 53 > Chapter 7 - Meat Inspection and Regulations
	Tennessee Code > Title 53 > Chapter 8 - Establishments Selling Food
	Tennessee Code > Title 53 > Chapter 9 - Refrigerated Locker Plants
	Tennessee Code > Title 53 > Chapter 12 - Vending Machines and Commissaries
	Tennessee Code > Title 53 > Chapter 13 - Liability of Free Food Distributors
Texas	Texas Health And Safety Code > Title 6 > Subtitle A - Food And Drug Health Regulations
Utah	Utah Code > Title 4 > Chapter 32 - Utah Meat and Poultry Products Inspection and Licensing Act
	Utah Code > Title 26 > Chapter 15 - Food Safety Manager Certification Act
Vermont	Vermont Statutes > Title 6 > Chapter 22 - Irradiation of Foods
	Vermont Statutes > Title 18 > Chapter 85 - Food Establishments
West Virginia	West Virginia Code > Chapter 16 > Article 6 - Hotels And Restaurants
	West Virginia Code > Chapter 16 > Article 7 - Pure Food And Drugs
	West Virginia Code > Chapter 19 > Article 30 - Donated Food

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