Part 319 - DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- Subpart A - GENERAL (§§ 319.1 — 319.10)
- Subpart B - RAW MEAT PRODUCTS (§§ 319.15 — 319.29)
- Subpart C - COOKED MEATS (§§ 319.80 — 319.81)
- Subpart D - CURED MEATS, UNSMOKED AND SMOKED (§§ 319.100 — 319.107)
- Subpart E - SAUSAGE GENERALLY: FRESH SAUSAGE (§§ 319.140 — 319.145)
- Subpart F - UNCOOKED, SMOKED SAUSAGE (§ 319.160)
- Subpart G - COOKED SAUSAGE (§§ 319.180 — 319.182)
- Subpart K - LUNCHEON MEAT, LOAVES AND JELLIED PRODUCTS (§§ 319.260 — 319.261)
- Subpart L - MEAT SPECIALTIES, PUDDINGS AND NONSPECIFIC LOAVES (§§ 319.280 — 319.281)
- Subpart M - CANNED, FROZEN, OR DEHYDRATED MEAT FOOD PRODUCTS (§§ 319.300 — 319.313)
- Subpart N - MEAT FOOD ENTREE PRODUCTS, PIES, AND TURNOVERS (§ 319.500)
- Subpart O - MEAT SNACKS, HORS D'OEUVRES, PIZZA, AND SPECIALTY ITEMS (§ 319.600)
- Subpart P - FATS, OILS, SHORTENINGS (§§ 319.700 — 319.703)
- Subpart Q - MEAT SOUPS, SOUP MIXES, BROTHS, STOCKS, EXTRACTS (§§ 319.720 — 319.721)
- Subpart R - MEAT SALADS AND MEAT SPREADS (§§ 319.760 — 319.762)
- Subpart U - MISCELLANEOUS (§§ 319.880 — 319.881)