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
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.