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CHAPTER CONSUMER AND MARKETING SERVICE
(Standards, Inspections, Marketing Practices)
DEPARTMENT OF AGRICULTURE
(Parts 53 to 209)
NOTE: The title of Chapter I was changed as set forth above at 30 F.R. 2129, Feb. 17, 1966. For individual documentation of nomenclature changes in this chapter, see the List of Sections Aitected for this volume.
SUBCHAPTER C-REGULATIONS AND STANDARDS UNDER THE
AGRICULTURAL MARKETING ACT OF 1946 (CONTINUED)
Livestock, meats, prepared meats, and meat products (grading, certification,
and standards). Grading and inspection of domestic rabbits and edible products thereof;
and United States specifications for classes, standards, and grades with
respect thereto. Grading and inspection of egg products. Grading of shell eggs and United States standards, grades and weight classes
for shell eggs.
United States standards for hay and straw.
standards for grades of dairy products.
pling and certification). Regulations and standards for inspection and certification of certain agri
cultural commodities and products thereof. Grading and inspection of poultry and edible products thereof; and United
States classes, standards, and grades with respect thereto.
SUBCHAPTER D-REGULATIONS UNDER THE POULTRY PRODUCTS
205 Processed fruits and vegetables, olive oil, honey, and peanut butter; plant
sanitation requirements. 206-209 Reserved]
SUBCHAPTER C-REGULATIONS AND STANDARDS UNDER THE
AGRICULTURAL MARKETING ACT OF 1946—(Continued)
MISCELLANEOUS Sec. 53.31 Identification. 53.32 Errors in service.
PART 53-LIVESTOCK, MEATS, PRE
PARED MEATS, AND MEAT PROD-
DEFINITIONS Sec. 53.1 Meaning of words. 53.2 Designation of oficial certificates,
memoranda, marks, other identifcations, and devices for purposes of the Agricultural Marketing Act.
ADMINISTRATION 53.3 Authority.
SERVICE 53.4 Kind of service. 53.5 Availability of service. 53.6 Recognition of non-Federal meat in
spection systems; withdrawal of
recognition. 59.7 Survey and recognition of nonfeder
ally inspected establishments; with
drawal of recognition. 83.8 How to obtain service. 53.9 Order of furnishing service. 53.10 When request for service deemed
made. 63.11 Withdrawal of application or request
for service. 53.12 Authority of agent. 53.13 Denial or withdrawal of service. 53.14 Financial interest of oficial grader. 53.15 Accessibility and refrigeration of prod
ucts; access to establishments. 63.16 Official certificates. 53.17 Advance information concerning serv
ice rendered. 53.18 Marking of products. 53.19 Oficial identifications. 63.20 Custody of identification devices.
APPEAL SERVICE 63.21 What is appeal service; marking prod
CARCASS BEEF 53.102 Application of standards for grades
of carcass beet. 53.103 Specifications for official United
States standards for grades of car
cass beef (cutability). 53.104 Specifications for oficial United
States standards for grades of car. cass beef (quality-steer, helfer,
cow). 53.105 Specifications for oficial United
States standards for grades of bull
beef carcasses. 53.106 Specifications for oficial United
States standards for grades of stag beef carcasses.
VEAL AND CALF CARCASSES 53.107 Differentiation between veal, call,
and beef carcasses. 63.108 Classes of veal and call carcasses. 53.109 Application of standards. 53.110 Specifications for oficial United
States standards for grades of veal
carcasses. 53.111 Specifications for oficial United
States standards for grades of call
CARCASSES 53.114 Differentiation between lamb, year
ling mutton, and mutton carcasses. 53.115 Application of standards. 53.116 Specifications for oficial United
States standards for grades of lamb
carcasses (quality). 53.117 Specifications for official United
States standards for grades of yearling mutton carcasses (qual
ity). 53.118 Specifications for official United
States standards for grades of
mutton carcasses (quality). 53.119 Specifications for official United
States standards for grades of carcass lamb, yearling mutton, and
ucts on appeal; requirements for
be withdrawn. 53.24 Denial or withdrawal of appeal serto
ice. 53.25 Who shall perform appeal service. 53.26 Appeal certificates. 53.27 Superseded certificates. 53.28 Application of other regulations to
CHARGES FOR SERVICE
53.29 Fees and other charges for service.
53.120 Differentiation between vealers and
Sec. 53.123 Specifications for oficial United 53.206 Specifications for official United States standards for grades of
States standards for grades of vealers.
slaughter bulls. 53.124 Specifications for oficial United 53.207 Specifications for oficial United States standards for grades of
States standards for grades of slaughter calves.
53.208 Feeder cattle grades. SLAUGHTER LAMBS, YEARLINGS, AND SHEEP
53.209 Specifications for official United 58.130 Market sheep.
States standards for grades of 53.131 Slaughter classes and market groups.
feeder cattle (steers, heifers, and 53.132 Application of standards.
COWS). 53.138 Specifications for oficial United
AUTHORITY: The provisions of this part 53 States standards for grades of issued under sec. 203, 60 Stat. 1087, as slaughter lambs (quality).
amended; sec. 205, 60 Stat. 1090, as amended; 53.134 Specifications for official United 7 U.S.C.1622 and 1624; 19 F.R. 74, as amended.
States standards for grades of
SOURCE: The provisions of this Subpart A 53.135 Specifications for official United
appear at 24 F.R. 5280, June 30, 1959, unless States standards for grades of
$ 53.1 Meaning of words. 63.140 Bases for pork carcass standards.
Words used in this subpart in the sin53.141 Pork carcass classes.
gular form shall be deemed to import 63.142 Application of standards for grades of the plural, and vice versa, as the case barrow and gilt carcasses.
may demand. For the purposes of such 58.143 Specifications for official United
regulations, unless the context otherwise States standards for grades of barrow and gilt carcasses.
requires, the following terms shall be 69.144 Application of standards for grades
construed, respectively, to mean: of sow carcasses.
(a) The Act. The Agricultural Mar53.145 Specifications for official United keting Act of 1946 (Title II of the act of
States standards for grades of sow Congress approved August 14, 1946, 60 carcasses.
Stat. 1087, as amended by Pub. Law 272, SWINE
84th Cong., 69 Stat. 553, 7 U.S.C. 162153.150 Swine.
1627). 53.151 Slaughter and feeder swine classes. (b) The regulations. The regulations 63.162 Application of standards for grades
in this subpart. of slaughter barrows and gilts.
(c) Department. The United States 53.159 Specifications for oficial United Department of Agriculture.
States standards for grades of (d) Consumer and Marketing Service. slaughter barrows and gilts.
The Consumer and Marketing Service of 53.154 Application of standards for grades
the Department. of slaughter sows.
(e) Administrator. The Administra69.155 Specifications for official United States standards for grades of
tor of the Consumer and Marketing slaughter sows.
Service, or any officer or employee of the 53.158 Application of standards for grades
Consumer and Marketing Service to of feeder pigs.
whom authority has heretofore been 63.159 Specifications for oficial United delegated, or to whom authority may
States standards for grades of hereafter be delegated, to act in his stead. feeder pigs.
(f) Division. The Livestock Division CATTLE
of the Consumer and Marketing Service. 53.201 Cattle.
(g) Director. The Director of the 53.202 Slaughter and feeder cattle classes. Division, or any oficer or employee of 63.203 Application of standards for grades of the Division to whom authority has of slaughter cattle.
heretofore been delegated, or to whom 88.204 Specifications for oficial United
authority may hereafter be delegated, to States standards for grades of
act in his stead.
(h) Branch. The Meat Grading 88.206 Specifications for oficial United
Branch of the Division. States standards for grades of (i) Chief. The Chief of the Branch, slaughter cattle (yield).
or any officer or employee of the Branch
to whom authority has heretofore been delegated, or to whom authority may hereafter be delegated, to act in his stead.
(j) Official grader. An employee of the Department or other person authorized by the Department to determine and certify or otherwise identify the class, grade, other quality, or compliance of products under the regulations.
(k) Supervisor of grading. An oficial grader or other person designated by the Director or Chief to supervise and maintain uniformity and accuracy of service under the regulations.
(1) Office of grading. The office of an oficial grader.
(m) Person. Any individual, partnership, corporation, or other legal entity, or Government agency.
(n) Financially interested person. Any person having a financial interest in the livestock or products involved, including but not limited to the shipper, receiver, producer, seller, buyer, or carrier of the livestock or products.
(0) Applicant. Any person who has applied for service under the regulations.
(p) Grading service. The service established and conducted under the regulations for the determination and certification or other identification of the class, grade, or other quality of livestock or products under standards.
(q) Acceptance service. The service established and conducted under the regulations for the determination and certification or other identification of the compliance of livestock or products with specifications.
(r) Service. Grading service or acceptance service.
(s) Class. A subdivision of livestock or a product based on essential physical characteristics that differentiate between major groups of the same kind of species.
(t) Grade. (1) As a noun, this term means an important commercial subdivision of livestock or a product based on certain definite and preference determining factors, such as, but not limited to, conformation, finish, and quality in meats and livestock.
(2) As a verb, this term means to determine the class, grade, or other quality of livestock or a product according to applicable standards for such livestock or product in Subpart B of this part.
(u) Quality. A combination of the Inherent properties of livestock or product which determines its relative degree of excellence.
(v) Compliance. Conformity of Uvestock or a product to the specifications under which the livestock or product was purchased or sold, with particular reference to the weight, quality or other characteristics of livestock, and to the quality, cleanliness, state of refrigeration, method of processing, and trim of products.
(w) Standards. The standards of the Department contained in Subpart B of this part.
(x) Specifications. Descriptions with respect to the class, grade, other quality, quantity or condition of livestock or products, approved by the Administrator, and available for use by the industry regardless of the origin of the descriptions.
(y) Products. Meats, prepared meats, meat by-products, or meat food products.
(z) Animals. Cattle, sheep, swine, or goats.
(aa) Carcass. The commercially prepared or dressed body of any animal intended for human food.
(bb) Meat. The edible part of the muscle of an animal, which is skeletal, or which is found in the tongue, in the diaphragm, in the heart, or in the esophagus, and which is intended for human food, with or without the accompanying and overlying fat and the portions of bone, skin, sinew, nerve, and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing. This term does not include the muscle found in the lips, snout, or ears.
(cc) Prepared meats. The products intended for human food which are obtained by subjecting meat to drying, curing, smoking, cooking, grinding, seasoning, or flavoring, or
to any combination of such procedures, and to which no considerable quantity of any substance other than meat or meat by-products has been added.
(dd) Meat by-products. All edible parts (other than meat and prepared meats) intended for human food, derived from one or more animals, and includ. ing but not limited to such organs and parts as livers, kidneys, sweetbreads, brains, lungs, spleens, stomachs, tripe, lips, snouts, and ears.
(ee) Meat food products. Any articles intended for human food (other than meat, prepared meats, and meat byproducts) which are derived or prepared, in whole or in substantial and definite part, from any portion of any animal,