The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1967 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 12
... equipment designated for the purpose and shall be destroyed for food purposes under the supervision of an inspector . The disposition of all such carcasses and parts thereof , includ- ing the viscera , shall be under the control of a ...
... equipment designated for the purpose and shall be destroyed for food purposes under the supervision of an inspector . The disposition of all such carcasses and parts thereof , includ- ing the viscera , shall be under the control of a ...
Página 13
... equipment . All equipment used in the establishment shall be made of such materials and be so constructed as to be readily and thor- oughly cleaned and shall be kept clean and in a sanitary condition . Contami- nated equipment shall be ...
... equipment . All equipment used in the establishment shall be made of such materials and be so constructed as to be readily and thor- oughly cleaned and shall be kept clean and in a sanitary condition . Contami- nated equipment shall be ...
Página 81
... EQUIPMENT AND UTENSILS 54.230 Equipment and utensils . 54.231 Accessibility . 54.232 Restrictions on use . 54.270 General . STANDARDS OF QUALITY 54.275 A Quality . 54.276 B Quality . 54.277 C Quality . Subpart C - Forms , Instructions ...
... EQUIPMENT AND UTENSILS 54.230 Equipment and utensils . 54.231 Accessibility . 54.232 Restrictions on use . 54.270 General . STANDARDS OF QUALITY 54.275 A Quality . 54.276 B Quality . 54.277 C Quality . Subpart C - Forms , Instructions ...
Página 84
... equipment , and processing tech- niques may be tested to facilitate defi- nite improvements and at the same time to assure full compliance with the spirit and intent of the regulations . The Con- sumer and Marketing Service , its ...
... equipment , and processing tech- niques may be tested to facilitate defi- nite improvements and at the same time to assure full compliance with the spirit and intent of the regulations . The Con- sumer and Marketing Service , its ...
Página 87
... equipment drawn to scale in the proper locations . ( 2 ) The name of the firm and the address of the plant by street and street number or by other means properly identifying the location of the plant . ( 3 ) One point of the compass ...
... equipment drawn to scale in the proper locations . ( 2 ) The name of the firm and the address of the plant by street and street number or by other means properly identifying the location of the plant . ( 3 ) One point of the compass ...
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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 C&MS carcass censed charges cheddar cheese cheese clean color condition conformation equivalent Consumer and Marketing containers copy cotton cottonseed cotyledons covering Cowpea Department determined domestic rabbits dressed poultry dry milk employee epicotyl equipment export fees filed flavor grade designation grading certificate grading service grain grasses houseman hypocotyl inch inspec inspection certificate inspection or grading inspection service June 20 kernels label lentils licensed inspector licensed warehouse licensed warehouseman loin ment milk milled rice minimum moderately moisture muscling official identification official plant packaging paragraph percent person poultry poultry products processing purpose ready-to-cook receipt regulations request ribeye ribs rosin sample sampler Secretary seed sirup slaughter slightly specified split peas storage stored Subpart suspended thereof thick tion U.S. Grade USDA ware warehouse license weight
Pasajes populares
Página 224 - 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) Wet rind. A wet rind is one in which the moisture adheres to the surface of the rind and which may or may not soften the rind or cause discoloration. (26) Rind rot. Soft spots on the rind that have become discolored and have decayed or decomposed. Subpart L — United...