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Home Page > Executive Branch > Code of Federal Regulations > Electronic Code of Federal Regulations
e-CFR Data is current as of February 4, 2010
TITLE 9--Animals and Animal Products
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
SUBCHAPTER A--AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
PART 381--POULTRY PRODUCTS INSPECTION REGULATIONS
Subpart A--DEFINITIONS
Subpart B--ADMINISTRATION; APPLICATION OF INSPECTION AND OTHER REQUIREMENTS
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| Inspection in accordance with methods prescribed or approved. |
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| Establishments requiring inspection. |
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| Coverage of all poultry and poultry products processed in official establishments. |
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Subpart C--EXEMPTIONS
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| Exemptions for specified operations. |
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| Exemptions based on religious dietary laws. |
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| Effect of religious dietary laws exemptions on other persons. |
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| Suspension or termination of exemptions. |
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| Inspection concerning purportedly exempted operations. |
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| Exemption from definition of ''poultry product'' of certain human food products containing poultry. |
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Subpart D--APPLICATION FOR INSPECTION; GRANT OR REFUSAL OF INSPECTION
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| How application shall be made. |
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| Survey and grant of inspection. |
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| Conditions for receiving inspection. |
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Subpart E--INAUGURATION OF INSPECTION; OFFICIAL ESTABLISHMENT NUMBERS; SEPARATION OF ESTABLISHMENTS AND OTHER REQUIREMENTS; WITHDRAWAL OF INSPECTION
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| Official establishment numbers. |
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| Separation of establishments. |
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| Inauguration of service; notification concerning regulations; status of uninspected poultry products. |
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Subpart F--ASSIGNMENT AND AUTHORITIES OF PROGRAM EMPLOYEES; APPEALS
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| Access to establishments. |
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| Financial interest of inspectors. |
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| Appeal inspections; how made. |
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Subpart G--FACILITIES FOR INSPECTION; OVERTIME AND HOLIDAY SERVICE; BILLING ESTABLISHMENTS
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| Overtime and holiday inspection service. |
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| Basis of billing for overtime and holiday services. |
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Subpart H--[RESERVED]
Subpart I--OPERATING PROCEDURES
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| Operations and procedures, generally. |
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| Temperatures and chilling and freezing procedures. |
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| Young chicken and squab slaughter inspection rate maximums under traditional inspection procedure. |
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| Maximum inspection rates--New turkey inspection system. |
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Subpart J--ANTE MORTEM INSPECTION
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| Ante mortem inspection; when required; extent. |
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| Condemnation on ante mortem inspection. |
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| Segregation of suspects on ante mortem inspection. |
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| Quarantine of diseased poultry. |
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| Poultry suspected of having biological residues. |
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| Poultry used for research. |
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Subpart K--POST MORTEM INSPECTION; DISPOSITION OF CARCASSES AND PARTS
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| Post-mortem inspection, when required; extent; traditional, Streamlined Inspection System (SIS), New Line Speed (NELS) Inspection System and the New Turkey Inspection (NTI) System; rate of inspection. |
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| Carcasses held for further examination. |
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| Condemnation of carcasses and parts: separation of poultry suspected of containing biological residues. |
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| Passing of carcasses and parts. |
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| General; biological residues. |
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| Diseases of the leukosis complex. |
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| Contamination with Microorganisms; process control verification criteria and testing; pathogen reduction standards. |
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Subpart L--HANDLING AND DISPOSAL OF CONDEMNED OR OTHER INEDIBLE PRODUCTS AT OFFICIAL ESTABLISHMENTS
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| Disposal of condemned poultry products. |
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Subpart M--OFFICIAL MARKS, DEVICES, AND CERTIFICATES; EXPORT CERTIFICATES; CERTIFICATION PROCEDURES
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| Wording and form of the official inspection legend. |
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| Official retention and rejection tags. |
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| Official U.S. Condemned mark. |
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| Official poultry condemnation certificates; issuance and form. |
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| Official export certificates, marks and devices. |
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| Export certification; marking of containers. |
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| Form of official export certificate. |
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| Special procedures as to certification of poultry products for export to certain countries. |
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| Official poultry inspection certificates; issuance and disposition. |
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| Form of official poultry inspection certificate. |
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| Erasures or alterations made on certificates. |
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| Data to be entered in proper spaces. |
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| Official mark for maintaining the identity and integrity of samples. |
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Subpart N--LABELING AND CONTAINERS
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| Containers of inspected and passed poultry products required to be labeled. |
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| Wording on labels of immediate containers. |
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| Name of product and other labeling. |
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| Declaration of artificial flavoring or coloring. |
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| Antioxidants; chemical preservatives; and other additives. |
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| Identification of manufacturer, packer or distributor. |
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| Official inspection mark; official establishment number. |
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| Special handling label requirements. |
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| Date of packing and date of processing; contents of cans. |
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| Wording on labels of shipping containers. |
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| Labels in foreign languages. |
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| False or misleading labeling or containers. |
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| False or misleading labeling or containers; orders to withhold from use. |
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| Preparation of labeling or other devices bearing official inspection marks without advance approval prohibited; exceptions. |
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| Generically approved labeling. |
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| Affixing of official identification. |
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| Evidence of labeling and devices approval. |
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| Unauthorized use or disposition of approved labeling or devices. |
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| Removal of official identifications. |
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| Relabeling poultry products. |
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Subpart O--ENTRY OF ARTICLES INTO OFFICIAL ESTABLISHMENTS; PROCESSING INSPECTION AND OTHER REINSPECTIONS; PROCESSING REQUIREMENTS
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| Poultry products and other articles entering or at official establishments; examination and other requirements. |
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| Sampling at official establishments. |
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| Processing and handling requirements for frozen poultry products. |
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| Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips. |
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| Adulteration of product by polluted water; procedure for handling. |
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| Preparation in an official establishment of articles not for human food. |
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Subpart P--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
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| Poultry meat content standards for certain poultry products. |
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| Canned boned poultry and baby or geriatric food. |
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| Poultry dinners (frozen) and pies. |
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| (Kind) burgers; (Kind) patties. |
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| ''(Kind) steak or fillet.'' |
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| ''(Kind) baked'' or ''(Kind) roasted.'' |
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| ''(Kind) barbecued prepared with moist heat.'' |
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| Other poultry dishes and specialty items. |
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| Maximum percent of skin in certain poultry products. |
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| Ready-to-cook poultry products to which solutions are added. |
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| Standards for kinds and classes, and for cuts of raw poultry. |
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| Definition and standard for ''Turkey Ham.'' |
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| Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term. |
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| Mechanically Separated (Kind of Poultry). |
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| Limitations with respect to use of Mechanically Separated (Kind of Poultry). |
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Subpart Q--RECORDS, REGISTRATION, AND REPORTS
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| Records required to be kept. |
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| Place of maintenance of records. |
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| Access to and inspection of records, facilities and inventory; copying and sampling. |
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| Information and reports required from official establishment operators. |
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| Reports by consignees of allegedly adulterated or misbranded products; sale or transportation as violations. |
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| Reports of inspection work. |
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Subpart R--COOPERATION WITH STATES AND TERRITORIES; CERTIFICATION OF STATE AND TERRITORIAL PROGRAMS AS AT LEAST EQUAL TO FEDERAL PROGRAM
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| Assistance to State and Territorial programs. |
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| Cooperation of States and other jurisdictions in Federal programs. |
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Subpart S--TRANSPORTATION; EXPORTATION; OR SALE OF POULTRY OR POULTRY PRODUCTS
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| Provisions inapplicable to specimens for laboratory examination, etc., or to naturally inedible articles. |
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| Transactions in slaughtered poultry and other poultry products restricted; vehicle sanitation requirements. |
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| Distribution of inspected products to small lot buyers. |
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| Penalties inapplicable to carriers. |
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| Poultry carcasses, etc., not intended for human food. |
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| Transportation and other transactions concerning dead, dying, disabled, or diseased poultry, and parts of carcasses of poultry that died otherwise than by slaughter. |
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Subpart T--IMPORTED POULTRY PRODUCTS
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| Definitions; requirements for importation into the United States. |
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| Eligibility of foreign countries for importation of poultry products into the United States. |
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| Imported products; foreign inspection certificates required. |
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| Importer to make application for inspection of poultry products offered for entry. |
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| Inspection of poultry products offered for entry. |
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| Poultry products offered for entry, retention in customs custody; delivery under bond; movement prior to inspection; handling; facilities and assistance. |
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| Means of conveyance and equipment used in handling poultry products offered for entry to be maintained in sanitary condition. |
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| Poultry products offered for entry; reporting of findings to customs; handling of articles refused entry; appeals, how made; denaturing procedures. |
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| Products offered for entry; charges for storage, cartage, and labor with respect to products which are refused entry. |
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| Marking of poultry products offered for entry; official import inspection marks and devices. |
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| Labeling of immediate containers of poultry products offered for entry. |
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| Labeling of shipping containers of poultry products offered for entry. |
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| Small importations for consignee's personal use, display, or laboratory analysis. |
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| Poultry products offered for entry and entered to be handled and transported as domestic; entry into official establishments; transportation. |
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| Returned United States inspected and marked poultry products; exemption. |
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Subpart U--DETENTION; SEIZURE AND CONDEMNATION; CRIMINAL OFFENSES
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| Poultry and other articles subject to administrative detention. |
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| Method of detention; form of detention tag. |
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| Notification of detention to the owner of the poultry or other article, or the owner's agent, and person having custody. |
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| Notification of governmental authorities having jurisdiction over article detained; form of written notification. |
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| Movement of poultry or other article detained; removal of official marks. |
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| Poultry or other articles subject to judicial seizure and condemnation. |
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| Procedure for judicial seizure, condemnation, and disposition. |
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| Authority for condemnation or seizure under other provisions of law. |
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Subpart V--SPECIAL PROVISIONS FOR DESIGNATED STATES AND TERRITORIES; CRITERIA AND PROCEDURE FOR DESIGNATING ESTABLISHMENTS WITH OPERATIONS WHICH WOULD CLEARLY ENDANGER THE PUBLIC HEALTH; DISPOSITION OF POULTRY PRODUCTS THEREIN
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| Designation of States under paragraph 5(c) of the Act. |
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| States designated under paragraph 5(c) of the Act; application of regulations. |
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| Control and disposition of nonfederally inspected poultry products in States designated under paragraph 5(c) of the Act. |
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| Designation of States under section 11 of the Act; application of sections of the Act and the regulations. |
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| Criteria and procedure for designating establishments with operations which would clearly endanger the public health; disposition of poultry products therein. |
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Subpart X--CANNING AND CANNED PRODUCTS
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| Critical factors and the application of the process schedule. |
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| Operations in the thermal processing area. |
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| Equipment and procedures for heat processing systems. |
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| Processing and production records. |
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| Record review and maintenance. |
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| Deviations in processing. |
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| Finished product inspection. |
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Subpart Y--NUTRITION LABELING
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| Nutrition labeling of poultry products. |
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| Location of nutrition information. |
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| Labeling of poultry products with number of servings. |
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| Reference amounts customarily consumed per eating occasion. |
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| Nutrient content claims; general principles. |
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| Significant participation for voluntary nutrition labeling. |
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| Identification of major cuts of poultry products. |
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| Guidelines for voluntary nutrition labeling of single-ingredient, raw products. |
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| Nutrient content claims for ''good source,'' ''high,'' and ''more.'' |
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| Nutrient content claims for ''light'' or ''lite.'' |
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| Nutrient content claims for calorie content. |
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| Nutrient content claims for the sodium content. |
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| Nutrient content claims for fat, fatty acids, and cholesterol content. |
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| Nutrient content claims for ''healthy.'' |
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| Labeling applications for nutrient content claims. |
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| Label statements relating to usefulness in reducing or maintaining body weight. |
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| Exemption from nutrition labeling. |
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