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SERVICE, DEPARTMENT OF AGRICULTURE
SUBCHAPTER A-AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
Agency mission and organization
Application of inspection and other requirements..
Application for inspection; grant of inspection
Disposal of diseased or otherwise adulterated car-
Handling and disposal of condemned or other ined-
Entry into official establishments; reinspection
Detention; seizure and condemnation; criminal of-
Special provisions for designated States and Terri-
Rules of practice governing proceedings under the
Special services relating to meat and other prod-
Certification of technical animal fats for export
Voluntary inspection of rabbits and edible prod-
Certified products for dogs, cats, and other
Voluntary poultry inspection regulations
SUBCHAPTERS B-C [RESERVED]
SUBCHAPTER D-FOOD SAFETY AND INSPECTION SERVICE
Freedom of information and public information
SUBCHAPTER E-REGULATORY REQUIREMENTS UNDER THE FEDERAL MEAT INSPECTION ACT AND THE POULTRY PRODUCTS INSPECTION ACT
Requirements for specific classes of product
SUBCHAPTER I-EGG PRODUCTS INSPECTION
Inspection of eggs and egg products (Egg Products
Voluntary inspection of egg products
NOLOGY; MANDATORY MEAT AND POULTRY PRODUCTS INSPECTION AND VOLUNTARY INSPECTION AND CERTIFICATION
(b) Implementing regulations. This chapter of title 9 of the Code of Federal Regulations (9 CFR chapter III) includes, in addition to administrative rules, rules and regulations that implement provisions of the following statutes:
(1) The Federal Meat Inspection Act, as amended (FMIA) (21 U.S.C. 601 et seq.), except provisions pertaining to the inspection and certification of the condition of animals for export, and related legislation;
(2) The Poultry Products Inspection Act, as amended (PPIA) (21 U.S.C. 451 et seq.);
(3) The Egg Products Inspection Act, as amended (EPIA) (21 U.S.C. 1031 et seq.), except for the shell egg surveillance program, voluntary laboratory analyses of egg products, and the voluntary grading program;
(4) The Humane Slaughter Act (7 U.S.C. 1901-1906);
(5) The Talmadge-Aiken Act (7 U.S.C. 450), with respect to cooperation with States in the administration of the
Federal Meat Inspection Act and the Poultry Products Inspection Act;
(6) The Agricultural Marketing Act of 1946, as amended (7 U.S.C. 1621–1627), relating to voluntary inspection of poultry and edible products thereof; voluntary inspection and certification of technical animal fat; certified products for dogs, cats, and other carnivora; voluntary inspection of rabbits and edible products thereof; and voluntary inspection and certification of edible meat and other products; and
(7) The National Laboratory Accreditation Program (7 U.S.C. 138-1381) with respect to laboratories accredited only for pesticide residue analysis in meat and poultry products.
§ 300.3 FSIS organization.
(a) General. The organization of FSIS reflects the agency's primary regulatory responsibilities: implementation of the FMIA, the PPIA, and the EPIA.
(b) Headquarters. FSIS has four principal components or offices, each of which is under the direction of a Deputy Administrator. The Deputy Administrators, along with their staffs, and the Administrator, along with the Office of the Administrator and three staff offices that report to the Administrator, are located at U.S. Department of Agriculture headquarters in Washington, DC.
(1) Program offices. FSIS's headquarters offices are the Office of Public Health and Science, which provides scientific analysis, advice, data, and recommendations on matters involving public health and science; the Office of Management, which provides centralized administrative and support services; the Office of Policy, Program Development and Evaluation, which develops and recommends domestic and international policy activities; and the Office of Field Operations, which manages regulatory oversight and inspection (see paragraph (c) of this section).
(2) Staff offices. The Administrator's staff offices are the Food Safety Executive Management and Coordination Staff, the Legislative Liaison Staff, and the Food Safety Education and Communications Staff.
(c) Field. FSIS's field structure consists of eighteen district offices and a technical center.
(1) District offices. Each district office, under the direction of a District Manager, manages a farm-to-table food safety program of regulatory oversight and inspection in a district consisting of a State or several States and territories.
The locations of the district offices and the districts' geographic boundaries are as follows:
Philadelphia, PA Albany, NY
Alaska, American Samoa, Guam, Hawaii, Idaho, Northern Mariana Islands, Oregon, and Washington.
Arizona, Colorado, Nevada, New Mexico, Utah.
Minnesota, Montana, North Dakota, South Dakota, and Wyoming. Iowa and Nebraska.
Kansas and Missouri.
Arkansas, Louisiana, and Oklahoma.
Michigan and Wisconsin.
Illinois and Indiana.
Kentucky, Ohio, and West Virginia.
New Jersey and New York.
Connecticut, Maine, Massachusetts, New Hampshire, Puerto Rico,
Rhode Island, Vermont, and Virgin Islands.
Delaware, District of Columbia, Maryland, and Virginia.
North Carolina and South Carolina.
Florida and Georgia.
Alabama, Mississippi, and Tennessee.
(2) Technical Service Center. The Technical Service Center, which is located in Omaha, Nebraska, provides technical guidance, review, and training on the interpretation and application of regulatory requirements.
§300.6 Access to establishments and other places of business.
(a) General. Upon presentation of credentials
(1) Persons subject to provisions of the FMIA or the PPIA must afford representatives of the Secretary access to establishments that slaughter or otherwise prepare livestock products or process poultry products and to other places of business subject to regulation thereunder; and
(2) Persons subject to provisions of the EPIA must afford representatives of the Secretary access as specified in part 590 of this chapter.