9 CFR Part 319 - PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION

CFR
State Regulations

Subpart A—General (§§ 319.1 - 319.10)
Subpart B—Raw Meat Products (§§ 319.15 - 319.29)
Subpart C—Cooked Meats (§§ 319.80 - 319.81)
Subpart D—Cured Meats, Unsmoked and Smoked (§§ 319.100 - 319.107)
Subpart E—Sausage Generally: Fresh Sausage (§§ 319.140 - 319.145)
Subpart F—Uncooked, Smoked Sausage (§ 319.160)
Subpart G—Cooked Sausage (§§ 319.180 - 319.182)
Subpart H [Reserved]
Subpart I—Semi-Dry Fermented Sausage [Reserved]
Subpart J—Dry Fermented Sausage [Reserved]
Subpart K—Luncheon Meat, Loaves and Jellied Products (§§ 319.260 - 319.261)
Subpart L—Meat Specialties, Puddings and Nonspecific Loaves (§§ 319.280 - 319.281)
Subpart M—Canned, Frozen, or Dehydrated Meat Food Products (§§ 319.300 - 319.313)
Subpart N—Meat Food Entree Products, Pies, and Turnovers (§ 319.500)
Subpart O—Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items (§ 319.600)
Subpart P—Fats, Oils, Shortenings (§§ 319.700 - 319.703)
Subpart Q—Meat Soups, Soup Mixes, Broths, Stocks, Extracts (§§ 319.720 - 319.721)
Subpart R—Meat Salads and Meat Spreads (§§ 319.760 - 319.762)
Subpart S—Meat Baby Foods [Reserved]
Subpart T—Dietetic Meat Foods [Reserved]
Subpart U—Miscellaneous (§§ 319.880 - 319.881)

Authority:

7 U.S.C. 1633, 1901–1906; 21 U.S.C. 601–695; 7 CFR 2.18, 2.53.

Source:

35 FR 15597, Oct. 3, 1970, unless otherwise noted.

The following state regulations pages link to this page.

Alaska

Alaska Admin. Code Title 18 § 31.011 - 18 AAC 31.011 - Requirements adopted by reference

Alaska Admin. Code Title 18 § 31.060 - 18 AAC 31.060 - Labeling, placarding, and consumer advisory

Alaska Admin. Code Title 18 § 32.601 - 18 AAC 32.601 - Requirements adopted by reference

California

3 CCR Sec. 900.1 - § 900.1 - Incorporation by Reference.

3 CCR Sec. 900.2 - § 900.2 - Code of Federal Regulations (CFR) Terminology.

3 CCR Sec. 911 - § 911 - Product Definitions and Standards of Identity or Composition.

Nevada

Nev. Admin. Code § 583.010 - 583.010 - Definitions and labeling of meat and meat products.

North Carolina

02 NCAC 09B .0116 - 02 NCAC 09B .0116 - ADOPTIONS BY REFERENCE

Rhode Island

216-RICR-50-10-4 - Part 4 - Good Manufacturing Practices for Food (216-RICR-50-10-4)

Tennessee

TN Rules and Regs. 1200-23-01-.03 - 1200-23-01-.03 - FOOD

Virginia

12 Va. Admin. Code § 5-421-880 - 12VAC5-421-880 - Standards of identity.

2 Va. Admin. Code § 5-585-880 - 2VAC5-585-880 - Standards of identity.