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 10
... manner for delivery to the meat trade or to con- sumers . ( ii ) Shipping container . The recep- tacle or covering in which one or more immediate containers of products are packed for transportation . ( jj ) Cooperative agreement . A ...
... manner for delivery to the meat trade or to con- sumers . ( ii ) Shipping container . The recep- tacle or covering in which one or more immediate containers of products are packed for transportation . ( jj ) Cooperative agreement . A ...
Página 11
... manner approved by the Chief to show the name of the country of origin on each wholesale cut in such a way that the name of the country of ori- gin appears on most of the major retail cuts . The mark of foreign origin shall be imprinted ...
... manner approved by the Chief to show the name of the country of origin on each wholesale cut in such a way that the name of the country of ori- gin appears on most of the major retail cuts . The mark of foreign origin shall be imprinted ...
Página 12
... manner ; ( ii ) That all products processed are clean and wholesome ; ( iii ) That products processed or fabri- cated , or derived from animals slaugh- tered , at plants in the United States that are not federally inspected or approved ...
... manner ; ( ii ) That all products processed are clean and wholesome ; ( iii ) That products processed or fabri- cated , or derived from animals slaugh- tered , at plants in the United States that are not federally inspected or approved ...
Página 13
... manner . Facilities shall be pro- vided for the cleaning and sterilization of tools , utensils , and other equipment . All equipment used in the establishment shall be made of such materials and be so constructed as to be readily and ...
... manner . Facilities shall be pro- vided for the cleaning and sterilization of tools , utensils , and other equipment . All equipment used in the establishment shall be made of such materials and be so constructed as to be readily and ...
Página 52
... manner to determine the fleshing over the shoulders , ribs , and hips . Regard- less of the method , considerable experi- ence is necessary in handling lambs or sheep to accurately determine the grade . ( 3 ) Although the market ...
... manner to determine the fleshing over the shoulders , ribs , and hips . Regard- less of the method , considerable experi- ence is necessary in handling lambs or sheep to accurately determine the grade . ( 3 ) Although the market ...
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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...