General | Midpage318.1Products and other articles entering official establishments.318.2Reinspection, retention, and disposal of meat and poultry products at official establishments.318.3Designation of places of receipt of products and other articles for reinspection.318.4Preparation of products to be officially supervised; responsibilities of official establishments; plant operated quality control.318.5Requirements concerning procedures.318.6Requirements concerning ingredients and other articles used in preparation of products.318.8Preservatives and other substances permitted in product for export only; handling; such product not to be used for domestic food purposes.318.9Samples of products, water, dyes, chemicals, etc., to be taken for examination.318.10[Reserved]318.11[Reserved]318.12Manufacture of uninspected, inedible products at official establishments.318.13Mixtures containing product but not amendable to the Act.318.14Adulteration of product by polluted water; procedure for handling.318.15Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”318.16Pesticide chemicals and other residues in products.318.17Requirements for the production of cooked beef, roast beef, and cooked corned beef products.318.18Handling of certain material for mechanical processing.318.19Compliance procedure for cured pork products.318.20Use of animal drugs.318.21[Reserved]318.22Determination of added water in cooked sausages.318.23Heat-processing and stabilization requirements for uncured meat patties.318.24Product prepared using advanced meat/bone separation machinery; process control.