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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... Register , National Archives and Records Service General Services Administration , as a Special Edition of the Federal Register Pursuant to Section 11 of the Federal Register Act as Amended As of January 1 , 1970 Title 7 , Parts.
... Register , National Archives and Records Service General Services Administration , as a Special Edition of the Federal Register Pursuant to Section 11 of the Federal Register Act as Amended As of January 1 , 1970 Title 7 , Parts.
Página 17
... records . The final or- ders in formal proceedings under para- graph ( a ) of this section to deny or with- draw the service under the regulations ( except orders required for good cause to be held confidential and not cited as ...
... records . The final or- ders in formal proceedings under para- graph ( a ) of this section to deny or with- draw the service under the regulations ( except orders required for good cause to be held confidential and not cited as ...
Página 20
... records shall be kept by the Branch of all such devices . Each office of grading shall keep a record of the devices as- signed to it . Such devices shall be dis- tributed only to persons authorized by the Department , who shall keep the ...
... records shall be kept by the Branch of all such devices . Each office of grading shall keep a record of the devices as- signed to it . Such devices shall be dis- tributed only to persons authorized by the Department , who shall keep the ...
Página 128
... records as may be prescribed by the officer in charge of the poultry grading service , which shall contain , in addition to all other required data , a daily record of : ( 1 ) The sanitary condition of the offi- cial plant and all ...
... records as may be prescribed by the officer in charge of the poultry grading service , which shall contain , in addition to all other required data , a daily record of : ( 1 ) The sanitary condition of the offi- cial plant and all ...
Página 153
... Records shall be maintained of the following : ( 1 ) Type of product ; ( 2 ) lot number ; ( 3 ) heat treatment room temparture ; ( 4 ) product temperatures ; ( 5 ) length of time product is held in heat treatment room ; ( 6 ) results of ...
... Records shall be maintained of the following : ( 1 ) Type of product ; ( 2 ) lot number ; ( 3 ) heat treatment room temparture ; ( 4 ) product temperatures ; ( 5 ) length of time product is held in heat treatment room ; ( 6 ) results of ...
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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
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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)...