9 C.F.R. PART 381--POULTRY PRODUCTS INSPECTION REGULATIONS
TITLE 9--Animals and Animal Products
CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE
SUBCHAPTER A--AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
PART 381--POULTRY PRODUCTS INSPECTION REGULATIONS
Subpart A--DEFINITIONS
Subpart B--ADMINISTRATION; APPLICATION OF INSPECTION AND OTHER REQUIREMENTS
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| Inspection in accordance with methods prescribed or approved.
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| Establishments requiring inspection.
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| Coverage of all poultry and poultry products processed in official establishments.
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Subpart C--EXEMPTIONS
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| Exemptions for specified operations.
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| Exemptions based on religious dietary laws.
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| Effect of religious dietary laws exemptions on other persons.
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| Suspension or termination of exemptions.
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| Inspection concerning purportedly exempted operations.
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| Exemption from definition of ''poultry product'' of certain human food products containing poultry.
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Subpart D--APPLICATION FOR INSPECTION; GRANT OR REFUSAL OF INSPECTION
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| How application shall be made.
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| Survey and grant of inspection.
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| Conditions for receiving inspection.
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Subpart E--INAUGURATION OF INSPECTION; OFFICIAL ESTABLISHMENT NUMBERS; SEPARATION OF ESTABLISHMENTS AND OTHER REQUIREMENTS; WITHDRAWAL OF INSPECTION
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| Official establishment numbers.
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| Separation of establishments.
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| Inauguration of service; notification concerning regulations; status of uninspected poultry products.
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Subpart F--ASSIGNMENT AND AUTHORITIES OF PROGRAM EMPLOYEES; APPEALS
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| Access to establishments.
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| Financial interest of inspectors.
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| Appeal inspections; how made.
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Subpart G--FACILITIES FOR INSPECTION; OVERTIME AND HOLIDAY SERVICE; BILLING ESTABLISHMENTS
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| Overtime and holiday inspection service.
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| Basis of billing for overtime and holiday services.
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Subpart H--[RESERVED]
Subpart I--OPERATING PROCEDURES
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| Operations and procedures, generally.
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| Temperatures and chilling and freezing procedures.
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| Young chicken and squab slaughter inspection rate maximums under traditional inspection procedure.
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| Maximum inspection rates--New turkey inspection system.
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Subpart J--ANTE MORTEM INSPECTION
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| Ante mortem inspection; when required; extent.
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| Condemnation on ante mortem inspection.
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| Segregation of suspects on ante mortem inspection.
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| Quarantine of diseased poultry.
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| Poultry suspected of having biological residues.
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| Poultry used for research.
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Subpart K--POST MORTEM INSPECTION; DISPOSITION OF CARCASSES AND PARTS
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| Post-mortem inspection, when required; extent; traditional, Streamlined Inspection System (SIS), New Line Speed (NELS) Inspection System and the New Turkey Inspection (NTI) System; rate of inspection.
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| Carcasses held for further examination.
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| Condemnation of carcasses and parts: separation of poultry suspected of containing biological residues.
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| Passing of carcasses and parts.
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| General; biological residues.
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| Diseases of the leukosis complex.
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| Contamination with Microorganisms; process control verification criteria and testing; pathogen reduction standards.
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Subpart L--HANDLING AND DISPOSAL OF CONDEMNED OR OTHER INEDIBLE PRODUCTS AT OFFICIAL ESTABLISHMENTS
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| Disposal of condemned poultry products.
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Subpart M--OFFICIAL MARKS, DEVICES, AND CERTIFICATES; EXPORT CERTIFICATES; CERTIFICATION PROCEDURES
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| Wording and form of the official inspection legend.
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| Official retention and rejection tags.
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| Official U.S. Condemned mark.
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| Official poultry condemnation certificates; issuance and form.
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| Official export certificates, marks and devices.
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| Export certification; marking of containers.
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| Form of official export certificate.
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| Special procedures as to certification of poultry products for export to certain countries.
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| Official poultry inspection certificates; issuance and disposition.
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| Form of official poultry inspection certificate.
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| Erasures or alterations made on certificates.
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| Data to be entered in proper spaces.
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| Official mark for maintaining the identity and integrity of samples.
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Subpart N--LABELING AND CONTAINERS
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| Containers of inspected and passed poultry products required to be labeled.
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| Wording on labels of immediate containers.
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| Name of product and other labeling.
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| Declaration of artificial flavoring or coloring.
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| Antioxidants; chemical preservatives; and other additives.
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| Quantity of contents labeling.
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| Definitions and procedures for determining net weight compliance.
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| Scale requirements for accurate weights, repairs, adjustments, and replacement after inspection.
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| Handling of failed product.
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| Identification of manufacturer, packer or distributor.
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| Official inspection mark; official establishment number.
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| Special handling label requirements.
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| Date of packing and date of processing; contents of cans.
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| Wording on labels of shipping containers.
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| Labels in foreign languages.
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| False or misleading labeling or containers.
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| False or misleading labeling or containers; orders to withhold from use.
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| Preparation of labeling or other devices bearing official inspection marks without advance approval prohibited; exceptions.
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| Generically approved labeling.
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| Affixing of official identification.
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| Evidence of labeling and devices approval.
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| Unauthorized use or disposition of approved labeling or devices.
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| Removal of official identifications.
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| Relabeling poultry products.
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Subpart O--ENTRY OF ARTICLES INTO OFFICIAL ESTABLISHMENTS; PROCESSING INSPECTION AND OTHER REINSPECTIONS; PROCESSING REQUIREMENTS
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| Poultry products and other articles entering or at official establishments; examination and other requirements.
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| Sampling at official establishments.
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| Processing and handling requirements for frozen poultry products.
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| Requirements for the production of fully cooked poultry products and partially cooked poultry breakfast strips.
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| Adulteration of product by polluted water; procedure for handling.
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| Preparation in an official establishment of articles not for human food.
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| Accreditation of chemistry laboratories.
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Subpart P--DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
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| Poultry meat content standards for certain poultry products.
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| Canned boned poultry and baby or geriatric food.
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| Poultry dinners (frozen) and pies.
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| (Kind) burgers; (Kind) patties.
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| ''(Kind) steak or fillet.''
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| ''(Kind) baked'' or ''(Kind) roasted.''
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| ''(Kind) barbecued prepared with moist heat.''
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| Other poultry dishes and specialty items.
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| Maximum percent of skin in certain poultry products.
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| Ready-to-cook poultry products to which solutions are added.
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| Standards for kinds and classes, and for cuts of raw poultry.
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| Definition and standard for ''Turkey Ham.''
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| Requirements for substitute standardized poultry products named by use of an expressed nutrient content claim and a standardized term.
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| Mechanically Separated (Kind of Poultry).
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| Limitations with respect to use of Mechanically Separated (Kind of Poultry).
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Subpart Q--RECORDS, REGISTRATION, AND REPORTS
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| Records required to be kept.
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| Place of maintenance of records.
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| Access to and inspection of records, facilities and inventory; copying and sampling.
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| Information and reports required from official establishment operators.
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| Reports by consignees of allegedly adulterated or misbranded products; sale or transportation as violations.
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| Reports of inspection work.
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Subpart R--COOPERATION WITH STATES AND TERRITORIES; CERTIFICATION OF STATE AND TERRITORIAL PROGRAMS AS AT LEAST EQUAL TO FEDERAL PROGRAM
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| Assistance to State and Territorial programs.
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| Cooperation of States and other jurisdictions in Federal programs.
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Subpart S--TRANSPORTATION; EXPORTATION; OR SALE OF POULTRY OR POULTRY PRODUCTS
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| Provisions inapplicable to specimens for laboratory examination, etc., or to naturally inedible articles.
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| Transactions in slaughtered poultry and other poultry products restricted; vehicle sanitation requirements.
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| Distribution of inspected products to small lot buyers.
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| Penalties inapplicable to carriers.
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| Poultry carcasses, etc., not intended for human food.
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| Transportation and other transactions concerning dead, dying, disabled, or diseased poultry, and parts of carcasses of poultry that died otherwise than by slaughter.
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Subpart T--IMPORTED POULTRY PRODUCTS
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| Definitions; requirements for importation into the United States.
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| Eligibility of foreign countries for importation of poultry products into the United States.
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| Imported products; foreign inspection certificates required.
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| Importer to make application for inspection of poultry products offered for entry.
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| Inspection of poultry products offered for entry.
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| Poultry products offered for entry, retention in customs custody; delivery under bond; movement prior to inspection; handling; facilities and assistance.
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| Means of conveyance and equipment used in handling poultry products offered for entry to be maintained in sanitary condition.
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| Poultry products offered for entry; reporting of findings to customs; handling of articles refused entry; appeals, how made; denaturing procedures.
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| Products offered for entry; charges for storage, cartage, and labor with respect to products which are refused entry.
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| Marking of poultry products offered for entry; official import inspection marks and devices.
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| Labeling of immediate containers of poultry products offered for entry.
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| Labeling of shipping containers of poultry products offered for entry.
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| Small importations for consignee's personal use, display, or laboratory analysis.
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| Poultry products offered for entry and entered to be handled and transported as domestic; entry into official establishments; transportation.
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| Returned United States inspected and marked poultry products; exemption.
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Subpart U--DETENTION; SEIZURE AND CONDEMNATION; CRIMINAL OFFENSES
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| Poultry and other articles subject to administrative detention.
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| Method of detention; form of detention tag.
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| Notification of detention to the owner of the poultry or other article, or the owner's agent, and person having custody.
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| Notification of governmental authorities having jurisdiction over article detained; form of written notification.
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| Movement of poultry or other article detained; removal of official marks.
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| Poultry or other articles subject to judicial seizure and condemnation.
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| Procedure for judicial seizure, condemnation, and disposition.
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| Authority for condemnation or seizure under other provisions of law.
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Subpart V--SPECIAL PROVISIONS FOR DESIGNATED STATES AND TERRITORIES; CRITERIA AND PROCEDURE FOR DESIGNATING ESTABLISHMENTS WITH OPERATIONS WHICH WOULD CLEARLY ENDANGER THE PUBLIC HEALTH; DISPOSITION OF POULTRY PRODUCTS THEREIN
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| Designation of States under paragraph 5(c) of the Act.
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| States designated under paragraph 5(c) of the Act; application of regulations.
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| Control and disposition of nonfederally inspected poultry products in States designated under paragraph 5(c) of the Act.
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| Designation of States under section 11 of the Act; application of sections of the Act and the regulations.
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| Criteria and procedure for designating establishments with operations which would clearly endanger the public health; disposition of poultry products therein.
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Subpart X--CANNING AND CANNED PRODUCTS
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| Critical factors and the application of the process schedule.
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| Operations in the thermal processing area.
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| Equipment and procedures for heat processing systems.
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| Processing and production records.
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| Record review and maintenance.
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| Deviations in processing.
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| Finished product inspection.
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Subpart Y--NUTRITION LABELING
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| Nutrition labeling of poultry products.
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| Location of nutrition information.
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| Labeling of poultry products with number of servings.
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| Reference amounts customarily consumed per eating occasion.
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| Nutrient content claims; general principles.
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| Significant participation for voluntary nutrition labeling.
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| Identification of major cuts of poultry products.
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| Guidelines for voluntary nutrition labeling of single-ingredient, raw products.
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| Nutrient content claims for ''good source,'' ''high,'' and ''more.''
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| Nutrient content claims for ''light'' or ''lite.''
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| Nutrient content claims for calorie content.
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| Nutrient content claims for the sodium content.
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| Nutrient content claims for fat, fatty acids, and cholesterol content.
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| Nutrient content claims for ''healthy.''
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| Labeling applications for nutrient content claims.
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| Label statements relating to usefulness in reducing or maintaining body weight.
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| Exemption from nutrition labeling.
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