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 13
... stored shall be kept clean , and all of the operations in such departments shall be conducted in a clean and sani- tary manner . Facilities shall be pro- vided for the cleaning and sterilization of tools , utensils , and other equipment ...
... stored shall be kept clean , and all of the operations in such departments shall be conducted in a clean and sani- tary manner . Facilities shall be pro- vided for the cleaning and sterilization of tools , utensils , and other equipment ...
Página 119
... storing of materials which create an ob- jectionable condition in rooms , compart- ments , or other places in the plant where any product is prepared , stored , or otherwise handled . ( b ) Blood from the killing operation shall be ...
... storing of materials which create an ob- jectionable condition in rooms , compart- ments , or other places in the plant where any product is prepared , stored , or otherwise handled . ( b ) Blood from the killing operation shall be ...
Página 139
... stored in a manner so as not to constitute a sanitary hazard . ( e ) Doors and windows that open to the outside shall be protected against the entrance of flies and other insects . Doors and windows serving rooms where edible product is ...
... stored in a manner so as not to constitute a sanitary hazard . ( e ) Doors and windows that open to the outside shall be protected against the entrance of flies and other insects . Doors and windows serving rooms where edible product is ...
Página 141
... stored , or handled in any room , compartment , or place where any shell eggs or egg products are processed , stored , or handled . ( h ) Only germicides , insecticides , ro- denticides , detergents , or wetting agents or other similar ...
... stored , or handled in any room , compartment , or place where any shell eggs or egg products are processed , stored , or handled . ( h ) Only germicides , insecticides , ro- denticides , detergents , or wetting agents or other similar ...
Página 150
... storing of tools and acces- sories . ( b ) Dry blending of edible egg prod- ucts , including adding edible dry ingre ... stored in sanitary cabinets or racks provided for this purpose . ( 5 ) Automatic container fillers shall be of a ...
... storing of tools and acces- sories . ( b ) Dry blending of edible egg prod- ucts , including adding edible dry ingre ... stored in sanitary cabinets or racks provided for this purpose . ( 5 ) Automatic container fillers shall be of a ...
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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)...