Part 319 — Definitions and Standards of Identity or Composition

Search Part 319 full text →

• Subpt. A General §§319.1 to 319.10
• Subpt. B Raw Meat Products §§319.15 to 319.29
• Subpt. C Cooked Meats §§319.80 to 319.81
• Subpt. D Cured Meats, Unsmoked and Smoked §§319.100 to 319.107
• Subpt. E Sausage Generally: Fresh Sausage §§319.140 to 319.145
• Subpt. F Uncooked, Smoked Sausage §319.160
• Subpt. G Cooked Sausage §§319.180 to 319.182
• Subpt. H Subpart H [Reserved]
• Subpt. I Semi-Dry Fermented Sausage [Reserved]
• Subpt. J Dry Fermented Sausage [Reserved]
• Subpt. K Luncheon Meat, Loaves and Jellied Products §§319.260 to 319.261
• Subpt. L Meat Specialties, Puddings and Nonspecific Loaves §§319.280 to 319.281
• Subpt. M Canned, Frozen, or Dehydrated Meat Food Products §§319.300 to 319.313
• Subpt. N Meat Food Entree Products, Pies, and Turnovers §319.500
• Subpt. O Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items §319.600
• Subpt. P Fats, Oils, Shortenings §§319.700 to 319.703
• Subpt. Q Meat Soups, Soup Mixes, Broths, Stocks, Extracts §§319.720 to 319.721
• Subpt. R Meat Salads and Meat Spreads §§319.760 to 319.762
• Subpt. S Meat Baby Foods [Reserved]
• Subpt. T Dietetic Meat Foods [Reserved]
• Subpt. U Miscellaneous §§319.880 to 319.881