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. |
Dentro del libro
Resultados 6-10 de 100
Página 196
... storage tanks . Packaging , repackaging and storage . Product adulteration . 58.239 Drying . 58.240 Cooling dry products . 58.241 58.242 58.243 Checking quality . STORAGE OF FINISHED PRODUCT 58.244 Number of samples . 58.153 Dry storage ...
... storage tanks . Packaging , repackaging and storage . Product adulteration . 58.239 Drying . 58.240 Cooling dry products . 58.241 58.242 58.243 Checking quality . STORAGE OF FINISHED PRODUCT 58.244 Number of samples . 58.153 Dry storage ...
Página 197
... Storage of finished product in 58.440 coolers . 58.441 58.344 Storage of finished product in 58.442 freezer . QUALITY REQUIREMENTS AND SPECIFICATIONS FOR FINISHED PRODUCTS BEARING THE USDA GRADE LABEL OR QUALITY APPROVED INSPEC- TION ...
... Storage of finished product in 58.440 coolers . 58.441 58.344 Storage of finished product in 58.442 freezer . QUALITY REQUIREMENTS AND SPECIFICATIONS FOR FINISHED PRODUCTS BEARING THE USDA GRADE LABEL OR QUALITY APPROVED INSPEC- TION ...
Página 198
... storage . 58.642 Quality control tests . Frequency of sampling . Test methods . 58.643 58.644 58.645 General identification . 58.646 Official identification . QUALITY REQUIREMENTS AND SPECIFICATIONS FOR FINISHED PRODUCTS BEARING THE ...
... storage . 58.642 Quality control tests . Frequency of sampling . Test methods . 58.643 58.644 58.645 General identification . 58.646 Official identification . QUALITY REQUIREMENTS AND SPECIFICATIONS FOR FINISHED PRODUCTS BEARING THE ...
Página 214
... storage facilities , equipment and raw material , volume of raw mate- rial processed daily and facilities for handling the products at the plant . The survey shall be made at least twice a year to determine whether the facilities ...
... storage facilities , equipment and raw material , volume of raw mate- rial processed daily and facilities for handling the products at the plant . The survey shall be made at least twice a year to determine whether the facilities ...
Página 218
... storage tanks or vats . Storage tanks or vats shall be fully en- closed or tightly covered and well in- sulated . The entire interior surface , agitator and all appurtenances shall be accessible for thorough cleaning and in- spection ...
... storage tanks or vats . Storage tanks or vats shall be fully en- closed or tightly covered and well in- sulated . The entire interior surface , agitator and all appurtenances shall be accessible for thorough cleaning and in- spection ...
Otras ediciones - Ver todas
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)...