The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1970 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 7
... establishments ; with- drawal of recognition . 53.8 How to obtain service . 53.9 Order of furnishing service . 63.10 When request for service made . for service . 53.12 Authority of agent . 53.11 Withdrawal of application or request Sec ...
... establishments ; with- drawal of recognition . 53.8 How to obtain service . 53.9 Order of furnishing service . 63.10 When request for service made . for service . 53.12 Authority of agent . 53.11 Withdrawal of application or request Sec ...
Página 11
... establishments recog- nized under § 53.7 and operated under some official meat inspection system recognized under § 53.6 , and if any proc- essing and fabricating of the products were done in accordance with such re- quirements or at ...
... establishments recog- nized under § 53.7 and operated under some official meat inspection system recognized under § 53.6 , and if any proc- essing and fabricating of the products were done in accordance with such re- quirements or at ...
Página 12
... establishment , and the suspected animals shall not be permitted to enter the slaughtering department until they have been found by veterinary inspec- tion to be fit for slaughter . The sus- pected animals that are permitted to be ...
... establishment , and the suspected animals shall not be permitted to enter the slaughtering department until they have been found by veterinary inspec- tion to be fit for slaughter . The sus- pected animals that are permitted to be ...
Página 13
... establishment to assure : ( i ) That all processing operations are being conducted in a clean and sanitary manner ; ( ii ) That all products processed are clean and wholesome ; ( iii ) That products processed or fabri- cated , or ...
... establishment to assure : ( i ) That all processing operations are being conducted in a clean and sanitary manner ; ( ii ) That all products processed are clean and wholesome ; ( iii ) That products processed or fabri- cated , or ...
Página 14
... establishment may require . called rat viruses shall not be used in any part of the establishment or its premises . So- ( vii ) Barnyards stock pens , runways , unloading docks , and other facilities ap- purtenant to the establishment ...
... establishment may require . called rat viruses shall not be used in any part of the establishment or its premises . So- ( vii ) Barnyards stock pens , runways , unloading docks , and other facilities ap- purtenant to the establishment ...
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Términos y frases comunes
accordance Administrator Agriculture Alfalfa amended appeal grading application approved authorized basis beans bond brisket broomcorn brown rice butter carcass censed charges cheddar cheese cheese clean color condition conformation conformation equivalent containers copy cotton cottonseed covering Cowpea cream determined domestic rabbits dressed poultry dry milk equipment filed flavor grade designation grading certificate grading service grain houseman inch inspec inspection certificate inspection or grading inspection service kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment Milled Rice minimum moderately muscling odors official identification official plant operation packaging pasteurized percent person poultry poultry products process cheese purpose ready-to-cook receipt regulations request requirements ribeye ribs rooms rosin sample sampler sanitary Secretary seed shell eggs sirup slaughter slightly specified split peas Standard grade storage stored Subpart suspended thereof thick tion U.S. Grade ucts United ware warehouse license weight Yield Grade
Pasajes populares
Página 282 - Numerous small cracks or breaks in the rind, sometimes following the outline of curd particles, sometimes referred to as "curd openings." (21) Soft spots. Soft to the touch and the spots are usually faded and moist. (22) Huffed. Swollen because of gas fermentation. The cheese becomes rounded or oval in shape instead of being flat. (23) Weak rind. Thin and possessing little or no resistance to pressure. (24) Sour rind. A fermented rind •condition, usually confined to the faces of the cheese. (25)...