Article 11. Entry into Official Establishments; Reinspection and Preparation of Products | MidpageArticle 11. Entry into Official Establishments; Reinspection and Preparation of Products
State of California
910Products and Other Articles Entering Official Establishments.910.1Reinspection, Retention, and Disposal of Meat and Poultry Products at Official Establishments.910.2Designation of Places for Receipt of Products and Other Articles for Reinspection.910.3Preparation of Products; Supervision; Responsibilities of Official Establishments.910.4Product Procedures and Requirements.910.5Ingredients and Other Articles Used in Preparation of Products.910.6Samples of Products, Water, Dyes, Chemicals, etc., to Be Taken for Examination.910.7Prescribed Treatment of Pork and Pork Products to Destroy Trichinae. [Repealed]910.8Adulteration of Product by Polluted Water.910.9Tagging Chemicals, Preservatives, Cereals, Spices, etc., California Retained.910.10Pesticide Chemicals and Other Residues in Products.910.11Requirements for the Production of Cooked Beef, Roast Beef, and Cooked Corned Beef Products.910.12Compliance Procedure for Cured Pork Products.910.13Use of Animal Drugs.910.14Determination of Added Water in Cooked Sausages.910.15Cooling of Heated Potentially Hazardous Products.910.16Cooled Uncured Potentially Hazardous Product Holding Temperatures.910.17Hot Uncured Cooked Potentially Hazardous Product Holding Temperatures.910.18Methods of Rapid Cooling.