• Title 9 -- Animals and Animal Products
• CHAPTER III -- FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE

Part

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