reglab/statecodes huggingface dataset:
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909 - Definition and Required Features

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Label definitions and label features shall comply with
						9 CFR section
						317.2 (2006) and with Directive 7220.1, Food
						Labeling Division Policy Memoranda, (August 2, 2005), published by the United
						States Department of Agriculture (USDA), Food Safety and Inspection Service.
						Copies of USDA directives may be found at
http://www.fsis.usda.gov
.
1. New
						article 10 (sections
						909-909.14) and new section filed
						5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18656,
						  18661,
						  18662,
						  18664,
						  18665,
						  18669,
						  18722,
						  18724,
						  18730,
						  18731,
						  18736,
						  18737,
						  18751,
						  18752,
						  18753,
						  18754,
						  18755,
						  18756,
						  18757,
						  18758,
						  18759,
						  18842,
						  18843,
						  18941,
						  18942,
						  18942.2,
						  18944,
						  18949,
						  18974 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  317.2 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.1 - Requirements; Supervision by Inspector

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Labels are required on inspected and passed products placed in containers or
					 coverings in accordance with 9 CFR section 317.1
					 (2006).
(b) Fresh products packaged
					 for retail sale shall conform to the labeling requirements of this article
					 except that their labels do not require the official mark of
					 inspection.
(c) Bulk product
					 displayed unwrapped or in clear packages that require a meat processing
					 establishment employee to serve the customer by bringing the product to the
					 customer, i.e. a service sale, does not require a label on the packaging or
					 container of product. Clear plastic or shrink-wrap is considered a protective
					 device, not a container, in this case.
(1) If
					 bulk product is not on display, it must be wrapped in the presence of the
					 customer to be considered a service sale not requiring full labeling. Sale of
					 product pre-wrapped in butcher paper or similar opaque wrap is not considered a
					 service sale and such product shall be fully labeled.
(2) The display for bulk product sold by
					 service sale shall have a placard identifying the product and, if the product
					 is fabricated with two or more ingredients, a list of product
					 ingredients.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.2 - Approval of Abbreviations of Marks of Inspection

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Abbreviations of marks of inspection shall be submitted
						to the Department for approval prior to use. Such abbreviations shall have the
						same force and effect as the respective marks for which they are authorized
						abbreviations.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18670,
						  18671
						  and
						  19017,
						  Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.4 - Approved Labels to be Used Only on Products to Which They Are Applicable

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Labels shall be used only on products for which they are
						approved, and only if they have been approved for such products in accordance
						with section
						909.3 of this subchapter.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18662,
						  18664,
						  18665,
						  18724,
						  18730,
						  18731,
						  18782,
						  18783,
						  18784,
						  18785,
						  18786,
						  18787,
						  18788,
						  18789,
						  18847,
						  18944,
						  18974,
						  19015,
						  19016
						  and
						  19017,
						  Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.5 - False or Misleading Labeling or Practices

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) No
					 product or any of its wrappers, packaging, or other containers shall bear any
					 false or misleading marking, label, or other labeling and no statement, word,
					 picture, design, or device that conveys any false impression or gives any false
					 indication of origin or quality or is otherwise false or misleading shall
					 appear in any marking or other labeling. No product shall be wholly or partly
					 enclosed in any wrapper, packaging, or other container that is so made, formed,
					 or filled as to be misleading.
(b)
					 When a product is labeled with a specific smoke (e.g. Hickory Smoked), then it
					 must be smoked 100% with that particular wood. All smoke must be generated from
					 hardwood, hardwood sawdust, corncobs, or from natural liquid smoke that has
					 been transformed into a true gaseous state by the application of direct
					 heat.
(c) Labels and containers of
					 products shall comply with the requirements of
					 9 CFR section
					 317.8(b) (2006). Reference
					 in section 317.8(b) to
					 section 317.4 shall be deemed to refer to
					 section 909.3 of this subchapter.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18662,
						  18664,
						  18665,
						  18724,
						  18730,
						  18731,
						  18781,
						  18782,
						  18783,
						  18784,
						  18785,
						  18786,
						  18787,
						  18788,
						  18789,
						  18842,
						  18843,
						  18846,
						  18847,
						  18944,
						  18972,
						  18974 19015, 19016 and 19017, Food
						  and Agricultural Code; and 9
						  CFR section 317.8 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.6 - Reuse of Official Inspection Marks and Containers

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Reuse of official inspection marks and containers shall
						be in accordance with 9 CFR
						section 317.10 (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18661,
						  18662,
						  18664,
						  18665,
						  18670,
						  18671,
						  18724,
						  18730,
						  18731,
						  18781,
						  18846,
						  18847,
						  18941,
						  18942,
						  18942.2,
						  18944,
						  18974,
						  19015 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  317.10 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.7 - Labeling, Filling of Containers, Handling of Labeled Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Labeling, filling of containers, and handling of labeled
						products shall be in accordance with
						9 CFR section
						317.11 (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18656,
						  18661,
						  18662,
						  18664,
						  18665,
						  18669,
						  18672,
						  18674,
						  18722,
						  18724,
						  18730,
						  18731,
						  18751,
						  18752,
						  18753,
						  18754,
						  18755,
						  18756,
						  18757,
						  18758,
						  18759,
						  18871,
						  18941,
						  18942,
						  18942.2,
						  18944,
						  18949,
						  18974,
						  19015 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  317.11 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.8 - Product Relabeling Requirements

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Relabeling of product shall be in accordance with
						9 CFR section
						317.12 (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18661,
						  18662,
						  18664,
						  18665,
						  18669,
						  18671,
						  18722,
						  18724,
						  18941,
						  18942,
						  18942.2,
						  18944,
						  18949,
						  18974,
						  19015 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  317.12 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.9 - Custom Prepared Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Products that are custom prepared under provisions of
						9 CFR section
						303.1(a)(2) (2006) must be
						packaged immediately after preparation and must be labeled (in lieu of
						information otherwise required by Article 10) with the words "Not For Sale" in
						lettering not less than three-eighths inch in height. Such exempted custom
						prepared products or their containers may bear additional labeling provided
						such labeling is not false or misleading.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18662,
						  18669,
						  18944,
						  18946,
						  18974,
						  19015,
						  19016 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  303.1 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.10 - Cured Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Cured products shall be labeled in accordance with
						9 CFR section
						317.17 (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18662,
						  18664,
						  18665,
						  18676,
						  18724,
						  18784,
						  18786,
						  18789,
						  18944,
						  18974,
						  19015 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  317.17 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.11 - Packaging Materials

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Packaging materials and their use in official
						establishments shall comply with requirements of
						9 CFR section
						317.24(a), (b), (c), (d), (e) and
						(g) (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18656,
						  18661,
						  18664,
						  18665,
						  18669,
						  18672,
						  18676,
						  18724,
						  18727,
						  18730,
						  18731,
						  18732,
						  18751,
						  18752,
						  18753,
						  18754,
						  18755,
						  18756,
						  18757,
						  18758,
						  18759,
						  18843,
						  18944,
						  18949,
						  18974,
						  19015 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  317.24 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.12 - Storage and Distribution of Labels and Containers Bearing Official Marks

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Labels, wrappers, and containers bearing any official
						marks, with or without the establishment number, may be transported from one
						official establishment to another official establishment provided such
						shipments are made with the prior authorization of the inspector at point of
						origin, who will notify the inspector at destination concerning the date of
						shipment, quantity, and type of labeling material involved. No such material
						shall be used at the establishment to which it is shipped unless such use
						conforms to the requirements of this subchapter.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18656,
						  18661,
						  18662,
						  18669,
						  18671,
						  18724,
						  18727,
						  18847,
						  18941,
						  18942,
						  18942.2,
						  18949,
						  18974,
						  19015
						  and
						  19017,
						  Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.13 - Generically Approved Labeling

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) An
					 official establishment is authorized to use generically approved labeling, as
					 defined in subsection (c) of this section, without such labeling being
					 submitted for approval to the Department, provided the labeling is in
					 accordance with this section and shows all mandatory features in a prominent
					 manner as required in 9 CFR
					 section 317.2 (2006) and in Directive 7220.1,
					 Food Labeling Division Policy Memoranda, Revision 3 (August 2, 2005), published
					 by the United States Department of Agriculture (USDA), Food Safety and
					 Inspection Service, and is not otherwise false or misleading. Copies of USDA
					 directives and notices may be found at:
http://www.fsis.usda.gov
.
(b) The Department shall select samples of
					 generically approved labeling from records maintained by official
					 establishments as required in section
					 909.3 of this article, to determine
					 compliance with labeling requirements.
(c) Generically approved labeling is labeling
					 that complies with the requirements of
					 9 CFR sections
					 317.5(b)(1), (2), (4), (7), and (9)(i), (ii), (iii), (iv),
					 (v), (vi), (vii), (viii), (ix), (x), (xi),
					 (xii), (xiii), (xiv), (xv), (xvi), (xvii), (xviii), (xix), (xx), (xxii), and
					 (xxiii) (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18664,
						  18665,
						  18670,
						  18671,
						  18724,
						  18731,
						  18781,
						  18782,
						  18783,
						  18784,
						  18785,
						  18786,
						  18787,
						  18788,
						  18789,
						  18944,
						  18974,
						  19015,
						  19016 and
						  19017, Food and Agricultural Code;
						  and 9 CFR sections
						  317.2 and
						  317.5 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 10 - Labeling, Marking Devices, and Containers › Section 909.14 - Rescindment of Labels

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Once a year each official establishment shall submit to
						the Branch Chief, in quadruplicate, a list of approvals for labels that have
						become obsolete, accompanied by a statement that such approvals are no longer
						desired. The approvals shall be identified by number, date of approval, and
						name of the product.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18724,
						  18730,
						  18845,
						  18846,
						  18949
						  and
						  18974,
						  Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910 - Products and Other Articles Entering Official Establishments

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Products and certain other articles listed in
					 9 CFR section
					 318.1(b), (c), (d), (e), (g), and
					 (h) (2006) entering official establishments
					 shall comply with requirements of
					 9 CFR section
					 318.1(a), (b), (c), (d), (e), (g), (h)(1), (i), and
					 (j) (2006). References in section
					 318.1 to sections
					 318.2 and
					 318.3 shall be deemed to refer to
					 section 910.2 of this article.
(b) Inspected product may be returned to an
					 official establishment only if the establishment has written procedures,
					 approved by the Department, for handling returned product.
1. New
						article 11 (sections
						910-910.18) and new section filed
						5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18658,
						  18659,
						  18660,
						  18661,
						  18662,
						  18664,
						  18665,
						  18666,
						  18669,
						  18670,
						  18676,
						  18721,
						  18722,
						  18723,
						  18724,
						  18725,
						  18726,
						  18727,
						  18730,
						  18731,
						  18732,
						  18751 18752, 18753, 18754, 18755,
						  18756, 18757, 18758, 18759, 18781, 18782, 18783, 18784, 18785, 18786, 18787,
						  18788, 18789, 18812, 18813, 18843, 18845, 18872, 18941, 18942, 18942.2, 18944,
						  18947, 18948, 18949, 18971, 18972, 19001, 19013, 19017 and 19020, Food and
						  Agricultural Code; and 9 CFR
						  section 318.1 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.1 - Reinspection, Retention, and Disposal of Meat and Poultry Products at Official Establishments

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Reinspection, retention, and disposal of meat and poultry
						products at official establishments shall be in accordance with
						9 CFR section
						318.2(a), (b), and (d)
						(2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18656,
						  18664,
						  18665,
						  18666,
						  18669,
						  18670,
						  18671,
						  18676,
						  18721,
						  18722,
						  18723,
						  18732,
						  18751 18752, 18753, 18754, 18755,
						  18756, 18757, 18758, 18759, 18781, 18782, 18783, 18784, 18785, 18786, 18787,
						  18788, 1878, 18843, 18845, 18872, 18941, 18942, 18942.2, 18944, 18947, 18949,
						  18950, 18972, 18974, 18976, 19012 and 19017, Food and Agricultural Code; and
						  9 CFR section
						  318.2 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.2 - Designation of Places for Receipt of Products and Other Articles for Reinspection

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Every official establishment shall designate, with the
						approval of the area supervisor, a dock or place where products and other
						articles subject to reinspection under section
						910.1 of this article shall be
						received, and such products and articles shall be received only at such dock or
						place.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18664,
						  18665,
						  18670,
						  18676,
						  18721,
						  18723,
						  18944,
						  18947,
						  18949,
						  18970,
						  18972,
						  19014
						  and
						  19017,
						  Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.3 - Preparation of Products; Supervision; Responsibilities of Official Establishments

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) All
					 processes used in curing, pickling, rendering, canning, or otherwise preparing
					 any product in official establishments shall be supervised by an inspector
					 unless such preparation is conducted as a custom operation exempted from
					 inspection under provisions of
					 9 CFR section
					 303.1(a)(2)
					 (2006).
(b) It shall be the
					 responsibility of the operator of every official establishment to comply with
					 the Act and the regulations in this subchapter. In order to carry out this
					 responsibility effectively, the operator of the establishment shall institute
					 appropriate measures to assure the maintenance of the establishment and the
					 preparation, marking, labeling, packaging and other handling of its products
					 strictly in accordance with the sanitary and other requirements of this
					 subchapter. The effectiveness of such measures will be subject to review by the
					 Department.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18664,
						  18665,
						  18666,
						  18669,
						  18671,
						  18676,
						  18725,
						  18726,
						  18732,
						  18751 18752, 18753, 18754, 18755,
						  18756, 18757, 18758, 18759, 18812, 18845, 18944, 18947, 18949, 18970, 18971,
						  18974, 19012 and 19017, Food and Agricultural Code; and
						  9 CFR section
						  303.1 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.5 - Ingredients and Other Articles Used in Preparation of Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Ingredients and articles listed in
					 9 CFR section
					 318.6(b)(1) through (12)
					 (2006) shall be used in accordance with section
					 318.6(a) and (b)(1) through
					 (12). Reference in section
					 318.6 to section
					 317.8(b)(3) shall
					 be deemed to refer to section
					 909.5 of this subchapter.
(b) Letters of guarantee obtained from
					 manufacturers and suppliers shall be on file in the official establishment for
					 non-meat ingredients and dairy products that were not produced in a USDA
					 inspected plant or labeled as "Food Grade" or "Food Chemical Codes."
(c) Non-meat ingredients shall be identified
					 and labeled at all times prior to use.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18652,
						  18661,
						  18662,
						  18664,
						  18665,
						  18669,
						  18676,
						  18724,
						  18731,
						  18751,
						  18752,
						  18753,
						  18754,
						  18755,
						  18756,
						  18757,
						  18758,
						  18759,
						  18842,
						  18845,
						  18941,
						  18942,
						  18942.2,
						  18944,
						  18947,
						  18949,
						  19014 and
						  19017, Food and Agricultural Code;
						  and 9 CFR sections
						  318.6 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.6 - Samples of Products, Water, Dyes, Chemicals, Etc., to be Taken for Examination

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Samples of products, water, dyes, chemicals,
						preservatives, spices, or other articles in any official establishment may be
						taken for examination as often as deemed necessary by the Department for the
						efficient conduct of inspection.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections
						  18664,
						  18665,
						  18669,
						  18676,
						  18721,
						  18944,
						  18947,
						  18949
						  and
						  19017,
						  Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.8 - Adulteration of Product by Polluted Water

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
An official establishment and all products contained
						therein that are contaminated with polluted water, including but not limited to
						flood water, shall be handled in accordance with
						9 CFR section
						318.14(a) and (b)
						(2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections, 18652, 18656, 18661, 18662,
						  18664, 18665, 18669, 18676, 18721, 18722, 18728, 18736, 18751 18752, 18753,
						  18754, 18755, 18756, 18757, 18758, 18759, 18845, 18941, 18942, 18942.2, 18944,
						  18947, 18949, 18973, 19014 and 19017, Food and Agricultural Code; and
						  9 CFR section
						  318.14 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.9 - Tagging Chemicals, Preservatives, Cereals, Spices, Etc., California Retained

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
When any chemical, preservative, cereal, spice, or other
						substance is intended for use in an official establishment, it shall be
						examined by an inspector and, if found to be unfit or otherwise unacceptable
						for the use intended or if final decision regarding acceptance is deferred
						pending laboratory or other examination, the inspector shall attach a
						California Retained tag to the substance or container thereof. The substance so
						tagged shall be kept separate from other substances as the area supervisor may
						require and shall not be used until the tag is removed, and such removal shall
						be made only by a program employee after a finding that the substance can be
						accepted or, in the case of an unacceptable substance, when it is removed from
						the establishment.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections, 18661, 18669, 18721, 18736,
						  18845, 18947, 18949, 18972, 18973, 19014 and 19017, Food and Agricultural
						  Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.10 - Pesticide Chemicals and Other Residues in Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Pesticide chemicals and other residues in products shall
						comply with requirements of 9
						CFR section 318.16(a) and
						(b) (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections, 18652, 18661, 18664, 18665,
						  18672, 18673, 18676, 18736, 18751 18752, 18753, 18754, 18755, 18756, 18757,
						  18758, 18759, 18843, 18845, 18941, 18942, 18942.2, 18947, 18972, 19014 and
						  19017, Food and Agricultural Code; and
						  9 CFR section
						  318.16 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.11 - Requirements for the Production of Cooked Beef, Roast Beef, and Cooked Corned Beef Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Cooked beef and roast beef, including sectioned and formed roasts and chunked
					 and formed roasts, and cooked corned beef shall be prepared by one of the time
					 and temperature combinations in the following table. The stated temperature is
					 the minimum that shall be produced and maintained in all parts of each piece of
					 meat for at least the stated time:
(1) Table
					 for Time/Temperature Combination for Cooked Beef, Roast Beef, and Cooked Corned
					 Beef.
Minimum internal
								temperature
Minimum processing time in
								minutes after minimum temperature is reached
Degrees Fahrenheit (°F)
Degrees Centigrade (°C)
130
54.4
121
131
55.0
97
132
55.6
77
133
56.1
62
134
56.7
47
135
57.2
37
136
57.8
32
137
58.4
24
138
58.9
19
139
59.5
15
140
60.0
12
141
60.6
10
142
61.1
8
143
61.7
6
144
62.2
5
145
62.8
Instantly
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.12 - Compliance Procedure for Cured Pork Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Definitions. For the purposes of this section:
(1) A product is that a cured pork article
					 that is contained within one Group as defined in subsection (a)(2) of this
					 section and that purports to meet the criteria for a single product designated
					 under the heading "Product Name and Qualifying Statements" in the charts in
					 9 CFR sections
					 319.104 or
					 319.105 (2006).
(2) A Product Group or a Group means one of
					 the following:
(A) Group I, consisting of
					 cured pork products that have been cooked while imperviously encased. Any
					 product that fits into the Group will be placed in this Group regardless of any
					 other considerations.
(B) Group II,
					 consisting of cured pork products that have been water cooked. Any product that
					 does not fit into Group I but does fit into Group II will be placed into Group
					 II regardless of any other considerations.
(C) Group III, consisting of boneless
					 smokehouse heated cured pork products. Any boneless product that does not fit
					 into Group I or Group II shall be placed in Group III.
(D) Group IV, consisting of bone-in or
					 semi-boneless smokehouse heated cured pork products. Any product that is not
					 completely boneless or still contains all the bone that is traditional for
					 bone-in product, and does not fit into Group I, Group II, or Group III shall be
					 placed in this Group.
(3)
					 A lot is that product from one production shift.
(4) A production rate is frequency of
					 production, expressed in days per week.
(5) Protein fat free percentage, protein fat
					 free content, PFF percentage, PFF content or PFF of a product means the meat
					 protein (indigenous to the raw, unprocessed pork cut) content expressed as a
					 percent of the non-fat portion of the finished product.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.13 - Use of Animal Drugs

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Animal drug residues are permitted in meat and meat food
						products if such residues are from drugs that have been approved by the Food
						and Drug Administration and any such drug residues are within tolerance levels
						approved by the Food and Drug Administration, unless otherwise determined by
						the Department and listed herein.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Section
						  18752,
						  Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.14 - Determination of Added Water in Cooked Sausages

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Determination of added water in cooked sausages shall be
						in accordance with 9 CFR
						section 318.22 (2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections, 18972 and 19014, Food and
						  Agricultural Code; and 9 CFR
						  section 318.22 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.15 - Cooling of Heated Potentially Hazardous Products

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) To
					 avoid product adulteration, processors shall rapidly and continuously cool all
					 potentially hazardous products not included in subsection (b) using the
					 following cooling rates:
(1) During cooling,
					 the product's internal temperature shall not remain between 135 °F and 70
					 °F for more than 2 hours and shall not remain between 70 °F and 41
					 °F for more than 4 hours.
(2)
					 Product consisting of pieces of intact muscle, such as turkey breast or pork
					 loin, may be cooled according to the requirements for cooked beef, roast beef,
					 and cooked corn beef products in section
					 910.11(h)(10) of
					 this article.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.16 - Cooled Uncured Potentially Hazardous Product Holding Temperatures

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Uncured potentially hazardous processed product, if
						stored for any period of time longer than one week, shall be held at or below
						41ºF.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections, 18732, 18950, 18972, 19012 and
						  19014, Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.17 - Hot Uncured Cooked Potentially Hazardous Product Holding Temperatures

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) Hot
					 uncured cooked potentially hazardous products may be held if kept at or above
					 135 °F.
(b) If the product
					 temperature drops below 135 °F for over 30 minutes, the processor shall
					 either continuously cool the product to meet the times and temperatures in
					 Section 910.15(b) of this
					 subchapter, immediately reheat it to 165 °F, or discard it.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections, 18732, 18950, 18972, 19012 and
						  19014, Food and Agricultural Code.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products › Section 910.18 - Methods of Rapid Cooling

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Rapid cooling of products shall be accomplished by one or more of the following
					 methods:
(1) Placing the product in shallow,
					 heat-conducting pans.
(2)
					 Separating the food into smaller or thinner portions.
(3) Using rapid-cooling equipment.
(4) Using containers that facilitate heat
					 transfer.
(5) Utilizing other
					 effective means that have been approved by the Department.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 12 - Definitions and Standards of Identity or Composition › Section 911 - Product Definitions and Standards of Identity or Composition

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Product definitions and standards of identity or
						composition shall be in accordance with
						9 CFR Part 319, section
						319.1, et seq. (2006),
						9 CFR Part 381, section
						381.55, et seq. (2006), and the Food
						Standards and Labeling Policy Book (August 2005), published by the United
						States Department of Agriculture, Food Safety and Inspection Service, Office of
						Policy Program Development. A copy may be found at:
http://www.fsis.usda.gov
.
1. New
						article 12 (sections
						911-911.1) and new section filed
						5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Sections, 18662, 18664, 18665, 18676,
						  18724, 18730, 18731, 18944, 18974, 18972 and 19017, Food and Agricultural Code;
						  and 9 CFR Parts 319 and 381 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 12 - Definitions and Standards of Identity or Composition › Section 911.1 - Mexican Style Chorizo

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a)
					 Mexican style chorizo is a non-fermented, cured or uncured, perishable sausage
					 that is uncooked, semidried in an atmospherically controlled drying chamber,
					 and prepared with fresh or frozen meats and meat fat with the meat fat
					 constituting not more than thirty percent of the finished product. It is
					 seasoned with one or more types of peppers. No binders or extenders are
					 allowed.
(b) The following are
					 standards for specific types of Mexican style chorizo:
(1) "Mexican Style Chorizo" shall be prepared
					 with fresh or frozen pork or fresh or frozen pork and pork fat.
(2) "Mexican Style Chorizo with Beef,"
					 "Mexican Style Chorizo with Veal," and Mexican Style Chorizo with Beef and
					 Veal" shall be prepared with fresh or frozen pork and with beef and/or veal.
					 Pork shall constitute the major portion of the meat content.
(3) "Mexican Style Beef Chorizo" shall be
					 prepared with fresh or frozen beef or and fresh or frozen beef and beef
					 fat.
(4) "Mexican Style Veal
					 Chorizo" shall be prepared with fresh or frozen veal or fresh or frozen veal
					 and veal fat.
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 13 - Preparation and Processing Operations › Section 912 - Purpose and Scope

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
This article prescribes rules for the preparation of meat
						and the processing of poultry products to prevent the adulteration or
						misbranding of meat and poultry products at official establishments. Articles
						11 and 12 of this subchapter and
						21 CFR Part 170, section
						170.3 et seq. (2006), specify rules for the
						use of certain food ingredients (e.g., food additives and color additives) that
						may render meat or poultry products adulterated or misbranded.
1. New
						article 13 (sections
						912-912.3) and new section filed
						5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Section
						  18652,
						  18664,
						  18665,
						  18666,
						  18669,
						  18676,
						  18751,
						  18752,
						  18753,
						  18754,
						  18755,
						  18756,
						  18757,
						  18758,
						  18759,
						  18781,
						  18782,
						  18783,
						  18784,
						  18785,
						  18786,
						  18787,
						  18788,
						  18789,
						  18843,
						  18944,
						  18947,
						  18949,
						  19000 and
						  19017, Food and Agricultural Code;
						  and 21 CFR Part 170 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 13 - Preparation and Processing Operations › Section 912.1 - Use of Food Ingredients

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
The use of food ingredients in meat and poultry products
						shall be in accordance with 9
						CFR section 424.21 (2006), and Directive
						7120.1, Safe and Suitable Ingredients Used in the Production of Meat and
						Poultry Products, Amendment 10 (January 18, 2007), published by the United
						States Department of Agriculture (USDA), Food Safety and Inspection Service.
						Copies of USDA directives and notices may be found at:
http://www.fsis.usda.gov
.
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Section
						  18652,
						  18664,
						  18665,
						  18666,
						  18669,
						  18676,
						  18751,
						  18752,
						  18753,
						  18754,
						  18755,
						  18756,
						  18757,
						  18758,
						  18759,
						  18781,
						  18782,
						  18783,
						  18784,
						  18785,
						  18786,
						  18787,
						  18788,
						  18789,
						  18843,
						  18944,
						  18947,
						  18949,
						  19000 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  424.21 (2006).
California Code of Regulations › Title 3 - Food and Agriculture › Division 2 - Animal Industry › Chapter 4 - Meat Inspection › Subchapter 1 › Article 13 - Preparation and Processing Operations › Section 912.2 - Other Permitted Additives and Uses

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
Other permitted additives shall be used in accordance
						with 9 CFR section
						424.22(a) and (b)
						(2006).
1. New
						section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections
						  407,
						  18693,
						  18735,
						  18960,
						  18961
						  and
						  19014,
						  Food and Agricultural Code. Reference: Section
						  18652,
						  18664,
						  18665,
						  18666,
						  18669,
						  18676,
						  18751,
						  18752,
						  18753,
						  18754,
						  18755,
						  18756,
						  18757,
						  18758,
						  18759,
						  18781,
						  18782,
						  18783,
						  18784,
						  18785,
						  18786,
						  18787,
						  18788,
						  18789,
						  18843,
						  18944,
						  18947,
						  18949,
						  19000 and
						  19017, Food and Agricultural Code;
						  and 9 CFR section
						  424.22 (2006).