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9 C.F.R. Part 319 – Definitions and Standards of Identity or Composition | Midpage
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Code of Federal Regulations
Title 9
Chapter III
Subchapter A
Part 319
9 C.F.R. Part 319
Definitions and Standards of Identity or Composition
A
General
B
Raw Meat Products
C
Cooked Meats
D
Cured Meats, Unsmoked and Smoked
E
Sausage Generally: Fresh Sausage
F
Uncooked, Smoked Sausage
G
Cooked Sausage
H
[Reserved]
I
Semi-Dry Fermented Sausage [Reserved]
J
Dry Fermented Sausage [Reserved]
K
Luncheon Meat, Loaves and Jellied Products
L
Meat Specialties, Puddings and Nonspecific Loaves
M
Canned, Frozen, or Dehydrated Meat Food Products
N
Meat Food Entree Products, Pies, and Turnovers
O
Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items
P
Fats, Oils, Shortenings
Q
Meat Soups, Soup Mixes, Broths, Stocks, Extracts
R
Meat Salads and Meat Spreads
S
Meat Baby Foods [Reserved]
T
Dietetic Meat Foods [Reserved]
U
Miscellaneous