9 CFR Subchapter E - SUBCHAPTER E—REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT, THE POULTRY PRODUCTS INSPECTION ACT, AND THE EGG PRODUCTS INSPECTION ACT
- PART 412—LABEL APPROVAL (§§ 412.1 - 412.3)
- PART 416—SANITATION (§§ 416.1 - 416.17)
- PART 417—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS (§§ 417.1 - 417.8)
- PART 418—RECALLS (§§ 418.1 - 418.4)
- PART 424—PREPARATION AND PROCESSING OPERATIONS (§§ 424.1 - 424.23)
- PART 430—REQUIREMENTS FOR SPECIFIC CLASSES OF PRODUCT (§§ 430.1 - 430.4)
- PART 431—THERMALLY PROCESSED, COMMERCIALLY STERILE PRODUCTS (§§ 431.1 - 431.12)
- PART 439—ACCREDITATION OF NON-FEDERAL LABORATORIES FOR ANALYTICAL TESTING OF MEAT, POULTRY, AND EGG PRODUCTS (§§ 439.1 - 439.60)
- PART 441—CONSUMER PROTECTION STANDARDS: RAW PRODUCTS (§ 441.10)
- PART 442—QUANTITY OF CONTENTS LABELING AND PROCEDURES AND REQUIREMENTS FOR ACCURATE WEIGHTS (§§ 442.1 - 442.5)
- PART 500—RULES OF PRACTICE (§§ 500.1 - 500.9)