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Nutrition Labeling
Law
CFR 9
Animals and Animal Products
Food Safety and Inspection Service, Department of Agriculture
Agency Organization and Terminology; Mandatory Meat and Poultry Products Inspection and Voluntary Inspection and Certification
Poultry Products Inspection Regulations
Nutrition Labeling
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Section
381.400
Nutrition labeling of poultry products.
Section
381.401
Required nutrition labeling of ground or chopped poultry products.
Section
381.402
Location of nutrition information.
Sections
381.403-381.407
§§ 381.403-381.407 [Reserved]
Section
381.408
Labeling of poultry products with number of servings.
Section
381.409
Nutrition label content.
Sections
381.410-381.411
§§ 381.410-381.411 [Reserved]
Section
381.412
Reference amounts customarily consumed per eating occasion.
Section
381.413
Nutrient content claims; general principles.
Sections
381.414-381.443
§§ 381.414-381.443 [Reserved]
Section
381.444
Identification of major cuts of poultry products.
Section
381.445
Nutrition labeling of single-ingredient, raw poultry products that are not ground or chopped products described in § 381.401.
Sections
381.446-381.453
§§ 381.446-381.453 [Reserved]
Section
381.454
Nutrient content claims for “good source,” “high,” and “more.”
Section
381.455
§ 381.455 [Reserved]
Section
381.456
Nutrient content claims for “light” or “lite.”
Sections
381.457-381.459
§§ 381.457-381.459 [Reserved]
Section
381.460
Nutrient content claims for calorie content.
Section
381.461
Nutrient content claims for the sodium content.
Section
381.462
Nutrient content claims for fat, fatty acids, and cholesterol content.
Section
381.463
Nutrient content claims for “healthy.”
Sections
381.464-381.468
§§ 381.464-381.468 [Reserved]
Section
381.469
Labeling applications for nutrient content claims.
Sections
381.470-381.479
§§ 381.470-381.479 [Reserved]
Section
381.480
Label statements relating to usefulness in reducing or maintaining body weight.
Sections
381.481-381.499
§§ 381.481-381.499 [Reserved]
Section
381.500
Exemption from nutrition labeling.