 |
California Code of Regulations (Last Updated: August 6, 2014) |
 |
Title 3. Food and Agriculture |
|
|
Division 2. Animal Industry |
|
|
Chapter 4. Meat Inspection |
|
|
Subchapter 1. |
|
|
Article 11. Entry into Official Establishments; Reinspection and Preparation of Products |
| § 910. Products and Other Articles Entering Official Establishments. |
| § 910.1. Reinspection, Retention, and Disposal of Meat and Poultry Products at Official Establishments. |
| § 910.2. Designation of Places for Receipt of Products and Other Articles for Reinspection. |
| § 910.3. Preparation of Products; Supervision; Responsibilities of Official Establishments. |
| § 910.4. Product Procedures and Requirements. |
| § 910.5. Ingredients and Other Articles Used in Preparation of Products. |
| § 910.6. Samples of Products, Water, Dyes, Chemicals, Etc., to be Taken for Examination. |
| § 910.7. Prescribed Treatment of Pork and Pork Products to Destroy Trichinae. |
| § 910.8. Adulteration of Product by Polluted Water. |
| § 910.9. Tagging Chemicals, Preservatives, Cereals, Spices, Etc., California Retained. |
| § 910.10. Pesticide Chemicals and Other Residues in Products. |
| § 910.11. Requirements for the Production of Cooked Beef, Roast Beef, and Cooked Corned Beef Products. |
| § 910.12. Compliance Procedure for Cured Pork Products. |
| § 910.13. Use of Animal Drugs. |
| § 910.14. Determination of Added Water in Cooked Sausages. |
| § 910.15. Cooling of Heated Potentially Hazardous Products. |
| § 910.16. Cooled Uncured Potentially Hazardous Product Holding Temperatures. |
| § 910.17. Hot Uncured Cooked Potentially Hazardous Product Holding Temperatures. |
| § 910.18. Methods of Rapid Cooling. |