SUBCHAPTER E—REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT (parts 416 to 500)
- PART 416—SANITATION
- PART 417—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
- PART 424—PREPARATION AND PROCESSING OPERATIONS
- PART 430—REQUIREMENTS FOR SPECIFIC CLASSES OF PRODUCT
- PART 439—ACCREDITATION OF NON-FEDERAL CHEMISTRY LABORATORIES
- PART 441—CONSUMER PROTECTION STANDARDS: RAW PRODUCTS
- PART 442—QUANTITY OF CONTENTS LABELING AND PROCEDURES AND REQUIREMENTS FOR ACCURATE WEIGHTS
- PART 500—RULES OF PRACTICE