The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1982 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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Página 33
... blank to be filled in with a phrase stating where the information is contained . The statement shall appear in one - six- teenth - inch type size or in the alterna- tive in a type size no larger than one- half the minimum type size ...
... blank to be filled in with a phrase stating where the information is contained . The statement shall appear in one - six- teenth - inch type size or in the alterna- tive in a type size no larger than one- half the minimum type size ...
Página 38
... blank being filled in with the applicable name of the variety of cheese . 66 ( 3 ) In the case of cheddar cheese , washed curd cheese , colby cheese , granular cheese , and brick cheese made from unpasteurized milk , each such cheese ...
... blank being filled in with the applicable name of the variety of cheese . 66 ( 3 ) In the case of cheddar cheese , washed curd cheese , colby cheese , granular cheese , and brick cheese made from unpasteurized milk , each such cheese ...
Página 43
... blank to be filled in with the maxi- mum percentage variance between the labeled and actual weight or volume of contents of the individual packages in the shipping container , and ( ii ) When the variation is in regard to a fill of ...
... blank to be filled in with the maxi- mum percentage variance between the labeled and actual weight or volume of contents of the individual packages in the shipping container , and ( ii ) When the variation is in regard to a fill of ...
Página 44
... blank filled in with the percent- age expressed as a whole number not greater than the actual percentage of the ingredient or component named and the second blank filled in with the common or usual name of the ingredi- ent or component ...
... blank filled in with the percent- age expressed as a whole number not greater than the actual percentage of the ingredient or component named and the second blank filled in with the common or usual name of the ingredi- ent or component ...
Página 47
... blank to be filled in with the name ( s ) of the important characterizing ingredient ( s ) or component ( s ) that must be added ) . ( b ) The labeling required by para- graph ( a ) of this section shall appear on the principal display ...
... blank to be filled in with the name ( s ) of the important characterizing ingredient ( s ) or component ( s ) that must be added ) . ( b ) The labeling required by para- graph ( a ) of this section shall appear on the principal display ...
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Términos y frases comunes
added bear the statement benzoyl peroxide blank being filled brick cheese Bureau of Foods calcium carrageenan chapter cheddar cheese colby cheese common or usual conspicuously contains not less corn cream curd definition and standard determined drained weight dried Drug Administration dry milk ents finished food flour Food and Drug grams graph gredients harmless inch incorporated by reference ingredients specified label as required label shall bear label statement macaroni products ment method prescribed milkfat milligrams mixture moisture niacin nonfat dry milk optional ingredients package packing medium pasteurized pasteurized process cheese percent by weight principal display panel procedure process cheese protein quantity rennet retort safe and suitable salt sample scheduled process sieve sirup skim milk sodium sodium sorbate solids sorbic acid specified in paragraph spice standard of identity Subpart sweetened fruit juice(s temperature tion ture units usual name vegetable vitamin wheat whey word
Pasajes populares
Página 28 - The term chemical preservative means any chemical that, when added to food, tends to prevent or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added to food by direct exposure thereof to wood smoke, or chemicals applied for their insecticidal or herbicidal properties. (b) A food which is subject to the requirements of section 403(k) of the act shall bear labeling, even though such food is not in package form.
Página 38 - ... each such cheese shall bear a legible mark on the cheese showing the date at which the preliminary manufacturing process has been completed and at which date curing commences, and to each such cheese or its wrapper or immediate container shall be affixed a removable tag reading, " cheese made from unpasteurized milk. For completion of curingr and proper labeling", the blank being filled in with the applicable name of the variety of cheese.
Página 73 - Administration pursuant to this section are not available for public disclosure unless they have been previously disclosed to the public as defined in § 20.81 of this chapter or they relate to a product or ingredient that has been abandoned and they no longer represent a trade secret or confidential commercial or financial information as defined in § 20.81 of this chapter: (1) Manufacturing methods or processes, including quality control information.
Página 13 - If it is an imitation of another food, unless its label bears, in type of uniform size and prominence, the word "imitation" and, immediately thereafter, the name of the food imitated.
Página 282 - Tilt the opened container so as to distribute the contents over the meshes of a circular sieve which has previously been weighed. The diameter of the sieve is 8 inches if the quantity of the contents of the container is less than 3 pounds, or 12 inches if such quantity is 3 pounds or more. The bottom of the sieve is No. 8 woven-wire cloth that complies with the specifications for such cloth set forth in the "Official Methods of Analysis of the Association of Official Analytical Chemists,
Página 246 - No. 20 sieve. The proportions of the natural constituents of such wheat, other than moisture, remain unaltered. To compensate for any natural deficiency of enzymes, malted wheat, malted wheat flour, malted barley flour, or any combination of two or more of these, may be used; but the quantity of malted barley flour so used is not more than 0.75 percent.
Página 173 - ... (2) Such milk may be bleached by the use of benzoyl peroxide or a mixture of benzoyl peroxide with potassium alum, calcium sulfate, and magnesium carbonate; but the weight of the benzoyl peroxide is not more than 0.002 percent of the weight of the milk bleached, and the weight of the potassium alum, calcium sulfate, and magnesium carbonate, singly or combined, is not more than six times the weight of the benzoyl peroxide used. If milk is bleached...
Página 173 - It is cured for not less than 14 months. (b) Milk, which may be pasteurized or clarified or both, and which may be warmed, is subjected to the action of harmless lactic-acid-producing bacteria, present in such milk or added thereto.
Página 353 - Tomato puree, tomato pulp, is the food prepared from one or any combination of two or all of the following optional ingredients: (1) The liquid obtained from mature tomatoes of red or reddish varieties. (2) The liquid obtained from the residue from preparing such tomatoes for canning, consisting of peelings and cores with or without such tomatoes or pieces thereof. (3) The liquid obtained from the residue from partial extraction of juice from such tomatoes.
Página 265 - Macaroni products; identity; label statement of optional ingredients. (a) Macaroni products are the class of food each of which is prepared by drying formed units of dough made from semolina, durum flour, farina, flour, or any combination of two or more of these, with water and with or without one or more of the optional ingredients specified in subparagraphs (1) to (6), inclusive of this paragraph.