Subchapter E - REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT, THE POULTRY PRODUCTS INSPECTION ACT, AND THE EGG PRODUCTS INSPECTION ACT
- Part 412 - LABEL APPROVAL (§§ 412.1 — 412.3)
- Part 416 - SANITATION (§§ 416.1 — 416.17)
- Part 417 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS (§§ 417.1 — 417.8)
- Part 418 - RECALLS (§§ 418.1 — 418.4)
- Part 424 - PREPARATION AND PROCESSING OPERATIONS (§§ 424.1 — 424.23)
- Part 430 - REQUIREMENTS FOR SPECIFIC CLASSES OF PRODUCT (§§ 430.1 — 430.4)
- Part 431 - THERMALLY PROCESSED, COMMERCIALLY STERILE PRODUCTS (§§ 431.1 — 431.12)
- Part 439 - ACCREDITATION OF NON-FEDERAL LABORATORIES FOR ANALYTICAL TESTING OF MEAT, POULTRY, AND EGG PRODUCTS (§§ 439.1 — 439.60)
- Part 441 - CONSUMER PROTECTION STANDARDS: RAW PRODUCTS (§ 441.10)
- Part 442 - QUANTITY OF CONTENTS LABELING AND PROCEDURES AND REQUIREMENTS FOR ACCURATE WEIGHTS (§§ 442.1 — 442.5)
- Part 500 - RULES OF PRACTICE (§§ 500.1 — 500.9)