Title 9, Chapter III — Chapter III

Agency Mission and Organization

Terminology; Adulteration and Misbranding Standards

Application of Inspection and Other Requirements

Exemptions

Application for Inspection; Grant of Inspection

Official Numbers; Inauguration of Inspection; Withdrawal of Inspection; Reports of Violation

Assignment and Authorities of Program Employees

Facilities for Inspection

Ante-mortem Inspection

Post-mortem Inspection

Disposal of Diseased or Otherwise Adulterated Carcasses and Parts

Official Marks, Devices and Certificates

Humane Slaughter of Livestock

Handling and Disposal of Condemned or Other Inedible Products at Official Establishments

Rendering or Other Disposal of Carcasses and Parts Passed for Cooking

Marking Products and Their Containers

Labeling, Marking Devices, and Containers

Entry Into Official Establishments; Reinspection and Preparation of Products

Definitions and Standards of Identity or Composition

Records, Registration, and Reports

Cooperation With States and Territories

Exports

Transportation

Imported Products

Detention; Seizure and Condemnation; Criminal Offenses

Special Provisions for Designated States and Territories; and for Designation of Establishments Which Endanger Public Health and for Such Designated Establishments

Selected Establishments; Cooperative Program for Interstate Shipment of Carcasses, Parts of Carcasses, Meat, and Meat Food Products

Rules of Practice Governing Proceedings Under the Federal Meat Inspection Act

Special Services Relating to Meat and Other Products

Certification of Technical Animal Fats for Export

Exotic Animals; Voluntary Inspection

Voluntary Inspection of Rabbits and Edible Products Thereof

Voluntary Poultry Inspection Regulations

Poultry Products Inspection Regulations

Freedom of Information and Public Information

Fees and Charges for Inspection Services and Laboratory Accreditation

Petitions for Rulemaking

Label Approval

Sanitation

Hazard Analysis and Critical Control Point (Haccp) Systems

Recalls

Preparation and Processing Operations

Requirements for Specific Classes of Product

Thermally Processed, Commercially Sterile Products

Accreditation of Non-federal Laboratories for Analytical Testing of Meat, Poultry, and Egg Products

Consumer Protection Standards: Raw Products

Quantity of Contents Labeling and Procedures and Requirements for Accurate Weights

Rules of Practice

General Requirements; Definitions

Definitions

Requirements for Inspection

Separation of Establishment; Facilities for Inspection; Facilities for Program Employees; Other Required Facilities

Pre-harvest Standards and Transportation to Processing Establishment

Sanitation Requirements and Hazard Analysis and Critical Control Points Systems; Notification Regarding Adulterated or Misbranded Products

Mandatory Dispositions; Performance Standards Respecting Physical, Chemical, or Biological Contaminants

Handling and Disposal of Condemned and Other Inedible Materials

Marks, Marking and Labeling of Products and Containers

Food Ingredients Permitted

Preparation of Products

Records Required to Be Kept

Exports

Transportation of Fish Products in Commerce

Importation

Detention, Seizure, Condemnation

State-federal, Federal-state Cooperative Agreements; State Designations

Rules of Practice

Inspection of Eggs and Egg Products (Egg Products Inspection Act)

Sanitation Requirements and Hazard Analysis and Critical Control Point Systems

Voluntary Inspection of Egg Products