Definitions and Standards of Identity or Composition

  1. Law
  2. CFR 9
  3. Animals and Animal Products
  4. Food Safety and Inspection Service, Department of Agriculture
  5. Agency Organization and Terminology; Mandatory Meat and Poultry Products Inspection and Voluntary Inspection and Certification
  6. Definitions and Standards of Identity or Composition

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Subpart
A

General

Subpart
B

Raw Meat Products

Subpart
C

Cooked Meats

Subpart
D

Cured Meats, Unsmoked and Smoked

Subpart
E

Sausage Generally: Fresh Sausage

Subpart
F

Uncooked, Smoked Sausage

Subpart
G

Cooked Sausage

Subpart
H

Subpart H [Reserved]

Subpart
I

Subpart I - Semi-Dry Fermented Sausage [Reserved]

Subpart
J

Subpart J - Dry Fermented Sausage [Reserved]

Subpart
K

Luncheon Meat, Loaves and Jellied Products

Subpart
L

Meat Specialties, Puddings and Nonspecific Loaves

Subpart
M

Canned, Frozen, or Dehydrated Meat Food Products

Subpart
N

Meat Food Entree Products, Pies, and Turnovers

Subpart
O

Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items

Subpart
P

Fats, Oils, Shortenings

Subpart
Q

Meat Soups, Soup Mixes, Broths, Stocks, Extracts

Subpart
R

Meat Salads and Meat Spreads

Subpart
S

Subpart S - Meat Baby Foods [Reserved]

Subpart
T

Subpart T - Dietetic Meat Foods [Reserved]

Subpart
U

Miscellaneous