Chapter 1 - MEAT HYGIENE
- Subchapter A - GENERAL PROVISIONS (§§ 1.1 — 1.67)
- Subchapter B - ANTEMORTEM INSPECTIONS (§§ 1.81 — 1.104)
- Subchapter C - POSTMORTEM INSPECTIONS (§§ 1.111 — 1.132)
- Subchapter D - DISPOSAL OF DISEASED OR OTHERWISE ADULTERATED CARCASSES (§§ 1.141 — 1.180)
- Subchapter E - OFFICIAL MARKS, DEVICES AND CERTIFICATES (§§ 1.191 — 1.195)
- Subchapter F - DISPOSAL OF CONDEMNED AND OTHER INEDIBLE PRODUCTS (§§ 1.201 — 1.211)
- Subchapter G - CARCASSES AND PARTS PASSED FOR COOKING (§ 1.217)
- Subchapter H - MARKING AND LABELING (§§ 1.221 — 1.277)
- Subchapter I - ENTRY, REINSPECTION AND PREPARATION OF PRODUCTS (§§ 1.291 — 1.344)
- Subchapter J - PRODUCT STANDARDS OF IDENTITY (§§ 1.361 — 1.512)
- Subchapter K - RECORDS, REGISTRATION AND REPORTS (§§ 1.521 — 1.528)
- Subchapter L - TRANSPORTATION (§§ 1.541 — 1.556)
- Subchapter M - MISCELLANEOUS PROVISIONS (§§ 1.571 — 1.576)