PART 319—DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION
- SUBPART A—General (§319.1 to §319.10)
- SUBPART B—Raw Meat Products (§319.15 to §319.29)
- SUBPART C—Cooked Meats (§319.80 to §319.81)
- SUBPART D—Cured Meats, Unsmoked and Smoked (§319.100 to §319.107)
- SUBPART E—Sausage Generally: Fresh Sausage (§319.140 to §319.145)
- SUBPART F—Uncooked, Smoked Sausage (§319.160 to §319.160)
- SUBPART G—Cooked Sausage (§319.180 to §319.182)
- SUBPART K—Luncheon Meat, Loaves and Jellied Products (§319.260 to §319.261)
- SUBPART L—Meat Specialties, Puddings and Nonspecific Loaves (§319.280 to §319.281)
- SUBPART M—Canned, Frozen, or Dehydrated Meat Food Products (§319.300 to §319.313)
- SUBPART N—Meat Food Entree Products, Pies, and Turnovers (§319.500 to §319.500)
- SUBPART O—Meat Snacks, Hors d'Oeuvres, Pizza, and Specialty Items (§319.600 to §319.600)
- SUBPART P—Fats, Oils, Shortenings (§319.700 to §319.703)
- SUBPART Q—Meat Soups, Soup Mixes, Broths, Stocks, Extracts (§319.720 to §319.721)
- SUBPART R—Meat Salads and Meat Spreads (§319.760 to §319.762)
- SUBPART U—Miscellaneous (§319.880 to §319.881)