|
Section 58.3
|
Basis of service |
|
Section 58.4
|
When appeal inspection or grading may be requested |
|
Section 58.22
|
Who may be licensed |
|
Section 58.33
|
Payment of fees and charges |
|
Section 58.38
|
Authority to use official identification |
|
Section 58.49
|
Supervisor of packaging required |
|
Section 58.53
|
Debarment of service |
|
Section 58.58
|
Political activity |
|
Section 58.61
|
OMB control numbers assigned pursuant to the Paperwork Reduction Act |
|
Section 58.64
|
OMB control numbers assigned pursuant to the Paperwork Reduction Act |
|
Section 58.100
|
Approved plants under USDA inspection and grading service |
|
Section 58.122
|
Survey and approval |
|
Section 58.123
|
Premises |
|
Section 58.125
|
Cleanliness |
|
Section 58.129
|
Equipment and facilities |
|
Section 58.131
|
Basis for classification |
|
Section 58.132
|
Product quality and stability |
|
Section 58.142
|
Containers |
|
Section 58.150
|
Dry storage |
|
Section 58.153
|
Grading |
|
Section 58.155
|
Terms |
|
Section 58.159
|
Meaning of words |
|
Section 58.205
|
Dry storage of product |
|
Section 58.210
|
General construction, repair and installation |
|
Section 58.214
|
General |
|
Section 58.231
|
Pasteurization and heat treatment |
|
Section 58.236
|
Cooling dry products |
|
Section 58.240
|
Nonfat dry milk |
|
Section 58.248
|
Meaning of words |
|
Section 58.305
|
Coolers and freezers |
|
Section 58.311
|
General construction, repair and installation |
|
Section 58.314
|
Cream |
|
Section 58.322
|
Segregation of raw material |
|
Section 58.332
|
Butter |
|
Section 58.345
|
Meaning of words |
|
Section 58.405
|
Starter facility |
|
Section 58.406
|
General construction, repair and installation |
|
Section 58.414
|
Milk |
|
Section 58.430
|
Cheese from pasteurized milk |
|
Section 58.438
|
Records |
|
Section 58.441
|
Quality requirements |
|
Section 58.446
|
Meaning of words |
|
Section 58.505
|
Rooms and compartments |
|
Section 58.510
|
General construction, repair and installation |
|
Section 58.511
|
General |
|
Section 58.517
|
Pasteurization and product flow |
|
Section 58.521
|
Official identification |
|
Section 58.526
|
Meaning of words |
|
Section 58.605
|
Mix processing room |
|
Section 58.619
|
Homogenizer |
|
Section 58.623
|
Milk and dairy products |
|
Section 58.627
|
Assembling and combining mix ingredients |
|
Section 58.634
|
Official identification |
|
Section 58.646
|
Meaning of words |
|
Section 58.705
|
General construction, repair and installation |
|
Section 58.706
|
Cheddar, colby, washed or soaked curd, granular or stirred curd cheese |
|
Section 58.711
|
Cream, plastic cream and anhydrous milkfat |
|
Section 58.715
|
Basis for selecting cheese for processing |
|
Section 58.723
|
Official identification |
|
Section 58.734
|
Pasteurized process cheese |
|
Section 58.736
|
Meaning of words |
|
Section 58.805
|
General |
|
Section 58.806
|
General construction, repair and installation |
|
Section 58.807
|
Whey |
|
Section 58.808
|
Pasteurization |
|
Section 58.809
|
Dry whey |
|
Section 58.813
|
Meaning of words |
|
Section 58.905
|
General construction, repair and installation |
|
Section 58.912
|
General |
|
Section 58.917
|
Milk |
|
Section 58.932
|
Milk |
|
Section 58.936
|
United States Standard for ice cream |
|
Section 58.2825
|
Meaning of words |
|
Section 58.1
|
Designation of official certificates, memoranda, marks, identifications, and devices for purpose of the Agricultural |
|
Section 58.2
|
Authority |
|
Section 58.3
|
Basis of service |
|
Section 58.4
|
Where service is offered |
|
Section 58.5
|
Supervision of service |
|
Section 58.6
|
Who may obtain service |
|
Section 58.7
|
How to make application |
|
Section 58.8
|
Form of application |
|
Section 58.9
|
Filing of application |
|
Section 58.10
|
Approval of application |
|
Section 58.11
|
When application may be rejected |
|
Section 58.12
|
When application may be withdrawn |
|
Section 58.13
|
Authority of applicant |
|
Section 58.14
|
Accessibility and condition of product |
|
Section 58.15
|
Disposition of samples |
|
Section 58.16
|
Order of service |
|
Section 58.17
|
Inspection or grading certificates, memoranda, or reports |
|
Section 58.18
|
Issuance of inspection or grading certificates |
|
Section 58.19
|
Disposition of inspection or grading certificates or reports |
|
Section 58.20
|
Advance information |
|
Section 58.21
|
When appeal inspection or grading may be requested |
|
Section 58.22
|
How to obtain appeal inspection or grading |
|
Section 58.23
|
Record of filing time |
|
Section 58.24
|
When an application for appeal inspection or grading may be refused |
|
Section 58.25
|
When an application for an appeal inspection or grading may be withdrawn |
|
Section 58.26
|
Order in which appeal inspections or gradings are performed |
|
Section 58.27
|
Who shall make appeal inspections or gradings |
|
Section 58.28
|
Appeal inspection or grading certificate or report |
|
Section 58.29
|
Application for reinspection or regrading |
|
Section 58.30
|
Reinspection or regrading certificate or report |
|
Section 58.31
|
Superseded certificates or reports |
|
Section 58.32
|
Who may be licensed |
|
Section 58.33
|
Suspension or revocation of license |
|
Section 58.34
|
Surrender of license |
|
Section 58.35
|
Identification |
|
Section 58.36
|
Financial interest of licensees |
|
Section 58.37
|
Payment of fees and charges |
|
Section 58.38
|
Fees for holiday or other nonworktime |
|
Section 58.39
|
Fees for appeal inspection or grading |
|
Section 58.40
|
Fees for additional copies of certificates |
|
Section 58.41
|
Travel expenses and other charges |
|
Section 58.42
|
Fees for inspection, grading, sampling, and certification |
|
Section 58.43
|
Fees for continuous resident services |
|
Section 58.45
|
Fees for service performed under cooperative agreement |
|
Section 58.46
|
Authority to use official identification |
|
Section 58.49
|
Approval and form of official identification |
|
Section 58.50
|
Information required on official identification |
|
Section 58.51
|
Time limit for packaging inspected or graded products with official identification |
|
Section 58.52
|
Supervisor of packaging required |
|
Section 58.53
|
Packing and packaging room and equipment |
|
Section 58.54
|
Facilities for keeping quality samples |
|
Section 58.55
|
Incubation of product samples |
|
Section 58.56
|
Product not eligible for packaging with official identification |
|
Section 58.57
|
Debarment of service |
|
Section 58.58
|
Political activity |
|
Section 58.61
|
Report of violations |
|
Section 58.62
|
Other applicable regulations |
|
Section 58.63
|
OMB control numbers assigned pursuant to the Paperwork Reduction Act |
|
Section 58.64
|
OMB control numbers assigned pursuant to the Paperwork Reduction Act |
|
Section 58.100
|
Meaning of words |
|
Section 58.101
|
Approved plants under USDA inspection and grading service |
|
Section 58.122
|
Survey and approval |
|
Section 58.123
|
Denial or suspension of plant approval |
|
Section 58.124
|
Premises |
|
Section 58.125
|
Buildings |
|
Section 58.126
|
Facilities |
|
Section 58.127
|
Equipment and utensils |
|
Section 58.128
|
Cleanliness |
|
Section 58.129
|
Health |
|
Section 58.130
|
Equipment and facilities |
|
Section 58.131
|
Basis for classification |
|
Section 58.132
|
Methods for quality and wholesomeness determination |
|
Section 58.133
|
Sediment content for milk in cans |
|
Section 58.134
|
Bacterial estimate |
|
Section 58.135
|
Rejected milk |
|
Section 58.136
|
Excluded milk |
|
Section 58.137
|
Quality testing of milk from new producers |
|
Section 58.138
|
Record of tests |
|
Section 58.139
|
Field service |
|
Section 58.140
|
Alternate quality control program |
|
Section 58.141
|
Product quality and stability |
|
Section 58.142
|
Raw product storage |
|
Section 58.143
|
Pasteurization or ultra-pasteurization |
|
Section 58.144
|
Composition and wholesomeness |
|
Section 58.145
|
Cleaning and sanitizing treatment |
|
Section 58.146
|
Insect and rodent control program |
|
Section 58.147
|
Plant records |
|
Section 58.148
|
Alternate quality control programs for dairy products |
|
Section 58.149
|
Containers |
|
Section 58.150
|
Packaging and repackaging |
|
Section 58.151
|
General identification |
|
Section 58.152
|
Dry storage |
|
Section 58.153
|
Refrigerated storage |
|
Section 58.154
|
Grading |
|
Section 58.155
|
Inspection |
|
Section 58.156
|
Inspection or grading certificates |
|
Section 58.157
|
Official identification |
|
Section 58.158
|
Terms |
|
Section 58.159
|
Meaning of words |
|
Section 58.205
|
Dry storage of product |
|
Section 58.210
|
Packaging room for bulk products |
|
Section 58.211
|
Hopper or dump room |
|
Section 58.212
|
Repackaging room |
|
Section 58.213
|
General construction, repair and installation |
|
Section 58.214
|
Pre-heaters |
|
Section 58.215
|
Hotwells |
|
Section 58.216
|
Evaporators and/or vacuum pans |
|
Section 58.217
|
Surge tanks |
|
Section 58.218
|
High pressure pumps and lines |
|
Section 58.219
|
Drying systems |
|
Section 58.220
|
Collectors and conveyors |
|
Section 58.221
|
Dry dairy product cooling equipment |
|
Section 58.222
|
Special treatment equipment |
|
Section 58.223
|
Sifters |
|
Section 58.224
|
Clothing and shoe covers |
|
Section 58.225
|
Portable and stationary bulk bins |
|
Section 58.226
|
Sampling device |
|
Section 58.227
|
Dump hoppers, screens, mixers and conveyors |
|
Section 58.228
|
Filler and packaging equipment |
|
Section 58.229
|
Heavy duty vacuum cleaners |
|
Section 58.230
|
General |
|
Section 58.231
|
Milk |
|
Section 58.232
|
Skim milk |
|
Section 58.233
|
Buttermilk |
|
Section 58.234
|
Modified dry milk products |
|
Section 58.235
|
Pasteurization and heat treatment |
|
Section 58.236
|
Condensed surge supply |
|
Section 58.237
|
Condensed storage tanks |
|
Section 58.238
|
Drying |
|
Section 58.239
|
Cooling dry products |
|
Section 58.240
|
Packaging, repackaging and storage |
|
Section 58.241
|
Product adulteration |
|
Section 58.242
|
Checking quality |
|
Section 58.243
|
Number of samples |
|
Section 58.244
|
Method of sample analysis |
|
Section 58.245
|
Cleaning of dryers, collectors, conveyors, ducts, sifters and storage bins |
|
Section 58.246
|
Insect and rodent control program |
|
Section 58.247
|
Nonfat dry milk |
|
Section 58.248
|
Instant nonfat dry milk |
|
Section 58.249
|
Dry whole milk |
|
Section 58.250
|
Dry buttermilk and dry buttermilk product |
|
Section 58.251
|
Meaning of words |
|
Section 58.305
|
Coolers and freezers |
|
Section 58.311
|
Churn rooms |
|
Section 58.312
|
Print and bulk packaging rooms |
|
Section 58.313
|
General construction, repair and installation |
|
Section 58.314
|
Continuous churns |
|
Section 58.315
|
Conventional churns |
|
Section 58.316
|
Bulk butter trucks, boats, texturizers, and packers |
|
Section 58.317
|
Butter, frozen or plastic cream melting machines |
|
Section 58.318
|
Printing equipment |
|
Section 58.319
|
Brine tanks |
|
Section 58.320
|
Cream storage tanks |
|
Section 58.321
|
Cream |
|
Section 58.322
|
Butteroil |
|
Section 58.324
|
Anhydrous milkfat |
|
Section 58.325
|
Plastic cream |
|
Section 58.326
|
Frozen cream |
|
Section 58.327
|
Salt |
|
Section 58.328
|
Color |
|
Section 58.329
|
Butter starter cultures |
|
Section 58.330
|
Starter distillate |
|
Section 58.331
|
Segregation of raw material |
|
Section 58.332
|
Pasteurization |
|
Section 58.334
|
Quality control tests |
|
Section 58.335
|
Frequency of sampling for quality control of cream, butter and related products |
|
Section 58.336
|
Official test methods |
|
Section 58.337
|
Composition and wholesomeness |
|
Section 58.338
|
Containers |
|
Section 58.339
|
Printing and packaging |
|
Section 58.340
|
Repackaging |
|
Section 58.341
|
General identification |
|
Section 58.342
|
Storage of finished product in coolers |
|
Section 58.343
|
Storage of finished product in freezer |
|
Section 58.344
|
Butter |
|
Section 58.345
|
Whipped butter |
|
Section 58.346
|
Butteroil or anhydrous milkfat |
|
Section 58.347
|
Plastic cream |
|
Section 58.348
|
Frozen cream |
|
Section 58.349
|
Meaning of words |
|
Section 58.405
|
Starter facility |
|
Section 58.406
|
Make room |
|
Section 58.407
|
Brine room |
|
Section 58.408
|
Drying room |
|
Section 58.409
|
Paraffining room |
|
Section 58.410
|
Rindless cheese wrapping area |
|
Section 58.411
|
Coolers or curing rooms |
|
Section 58.412
|
Cutting and packaging rooms |
|
Section 58.413
|
General construction, repair and installation |
|
Section 58.414
|
Starter vats |
|
Section 58.415
|
Cheese vats, tanks and drain tables |
|
Section 58.416
|
Mechanical agitators |
|
Section 58.417
|
Automatic cheese making equipment |
|
Section 58.418
|
Curd mill and miscellaneous equipment |
|
Section 58.419
|
Hoops, forms and followers |
|
Section 58.420
|
Press |
|
Section 58.421
|
Brine tank |
|
Section 58.422
|
Cheese vacuumizing chamber |
|
Section 58.423
|
Monorail |
|
Section 58.424
|
Conveyor for moving and draining block or barrel cheese |
|
Section 58.425
|
Rindless cheese wrapping equipment |
|
Section 58.426
|
Paraffin tanks |
|
Section 58.427
|
Speciality equipment |
|
Section 58.428
|
Washing machine |
|
Section 58.429
|
Milk |
|
Section 58.430
|
Hydrogen peroxide |
|
Section 58.431
|
Catalase |
|
Section 58.432
|
Cheese cultures |
|
Section 58.433
|
Calcium chloride |
|
Section 58.434
|
Color |
|
Section 58.435
|
Rennet, pepsin, other milk clotting enzymes and flavor enzymes |
|
Section 58.436
|
Salt |
|
Section 58.437
|
Cheese from pasteurized milk |
|
Section 58.438
|
Cheese from unpasteurized milk |
|
Section 58.439
|
Make schedule |
|
Section 58.440
|
Records |
|
Section 58.441
|
Laboratory and quality control tests |
|
Section 58.442
|
Whey handling |
|
Section 58.443
|
Packaging and repackaging |
|
Section 58.444
|
General identification |
|
Section 58.445
|
Quality requirements |
|
Section 58.446
|
Meaning of words |
|
Section 58.505
|
Rooms and compartments |
|
Section 58.510
|
General construction, repair and installation |
|
Section 58.511
|
Cheese vats or tanks |
|
Section 58.512
|
Agitators |
|
Section 58.513
|
Container fillers |
|
Section 58.514
|
Mixers |
|
Section 58.515
|
Starter vats |
|
Section 58.516
|
General |
|
Section 58.517
|
Milk |
|
Section 58.518
|
Dairy products |
|
Section 58.519
|
Nondairy ingredients |
|
Section 58.520
|
Pasteurization and product flow |
|
Section 58.521
|
Reconstituting nonfat dry milk |
|
Section 58.522
|
Laboratory and quality control tests |
|
Section 58.523
|
Packaging and general identification |
|
Section 58.524
|
Storage of finished product |
|
Section 58.525
|
Official identification |
|
Section 58.526
|
Physical requirements |
|
Section 58.527
|
Microbiological requirements |
|
Section 58.528
|
Chemical requirements |
|
Section 58.529
|
Keeping quality requirements |
|
Section 58.530
|
Meaning of words |
|
Section 58.605
|
Mix processing room |
|
Section 58.619
|
Freezing and packaging rooms |
|
Section 58.620
|
Freezing tunnels |
|
Section 58.621
|
Hardening and storage rooms |
|
Section 58.622
|
Homogenizer |
|
Section 58.623
|
Freezers |
|
Section 58.624
|
Fruit or syrup feeders |
|
Section 58.625
|
Packaging equipment |
|
Section 58.626
|
Milk and dairy products |
|
Section 58.627
|
Sweetening agents |
|
Section 58.628
|
Flavoring agents |
|
Section 58.629
|
Stabilizers |
|
Section 58.630
|
Emulsifiers |
|
Section 58.631
|
Acid |
|
Section 58.632
|
Color |
|
Section 58.633
|
Assembling and combining mix ingredients |
|
Section 58.634
|
Pasteurization of the mix |
|
Section 58.635
|
Homogenization |
|
Section 58.636
|
Cooling the mix |
|
Section 58.637
|
Freezing the mix |
|
Section 58.638
|
Addition of flavor |
|
Section 58.639
|
Packaging |
|
Section 58.640
|
Hardening and storage |
|
Section 58.641
|
Quality control tests |
|
Section 58.642
|
Frequency of sampling |
|
Section 58.643
|
Test methods |
|
Section 58.644
|
General identification |
|
Section 58.645
|
Official identification |
|
Section 58.646
|
Composition requirements for ice cream |
|
Section 58.647
|
Microbiological requirements for ice cream |
|
Section 58.648
|
Physical requirements for ice cream |
|
Section 58.649
|
Requirements for frozen custard |
|
Section 58.650
|
Composition requirements for sherbet |
|
Section 58.652
|
Microbiological requirements for sherbet |
|
Section 58.653
|
Physical requirements for sherbet |
|
Section 58.654
|
Meaning of words |
|
Section 58.705
|
General construction, repair and installation |
|
Section 58.706
|
Conveyors |
|
Section 58.707
|
Grinders or shredders |
|
Section 58.708
|
Cookers |
|
Section 58.709
|
Fillers |
|
Section 58.710
|
Cheddar, colby, washed or soaked curd, granular or stirred curd cheese |
|
Section 58.711
|
Swiss |
|
Section 58.712
|
Gruyere |
|
Section 58.713
|
Cream cheese, Neufchatel cheese |
|
Section 58.714
|
Cream, plastic cream and anhydrous milkfat |
|
Section 58.715
|
Nonfat dry milk |
|
Section 58.716
|
Whey |
|
Section 58.717
|
Flavor ingredients |
|
Section 58.718
|
Coloring |
|
Section 58.719
|
Acidifying agents |
|
Section 58.720
|
Salt |
|
Section 58.721
|
Emulsifying agents |
|
Section 58.722
|
Basis for selecting cheese for processing |
|
Section 58.723
|
Blending |
|
Section 58.724
|
Trimming and cleaning |
|
Section 58.725
|
Cutting and grinding |
|
Section 58.726
|
Adding optional ingredients |
|
Section 58.727
|
Cooking the batch |
|
Section 58.728
|
Forming containers |
|
Section 58.729
|
Filling containers |
|
Section 58.730
|
Closing and sealing containers |
|
Section 58.731
|
Cooling the packaged cheese |
|
Section 58.732
|
Quality control tests |
|
Section 58.733
|
Official identification |
|
Section 58.734
|
Quality specifications for raw materials |
|
Section 58.735
|
Pasteurized process cheese |
|
Section 58.736
|
Pasteurized process cheese food |
|
Section 58.737
|
Pasteurized process cheese spread and related products |
|
Section 58.738
|
Meaning of words |
|
Section 58.805
|
General |
|
Section 58.806
|
General construction, repair and installation |
|
Section 58.807
|
Whey |
|
Section 58.808
|
Pasteurization |
|
Section 58.809
|
Temperature requirements |
|
Section 58.810
|
General |
|
Section 58.811
|
Methods of sample analysis |
|
Section 58.812
|
Dry whey |
|
Section 58.813
|
Meaning of words |
|
Section 58.905
|
General construction, repair and installation |
|
Section 58.912
|
Evaporators and vacuum pans |
|
Section 58.913
|
Fillers |
|
Section 58.914
|
Batch or continuous in-container thermal processing equipment |
|
Section 58.915
|
Homogenizer |
|
Section 58.916
|
General |
|
Section 58.917
|
Standardization |
|
Section 58.918
|
Pre-heat, pasteurization |
|
Section 58.919
|
Homogenization |
|
Section 58.920
|
Concentration |
|
Section 58.921
|
Thermal processing |
|
Section 58.922
|
Filling containers |
|
Section 58.923
|
Aseptic filling |
|
Section 58.924
|
Sweetened condensed |
|
Section 58.925
|
Heat stability |
|
Section 58.926
|
Storage |
|
Section 58.927
|
Quality control tests |
|
Section 58.928
|
Frequency of sampling for quality control |
|
Section 58.929
|
Official test methods |
|
Section 58.930
|
General identification |
|
Section 58.931
|
Milk |
|
Section 58.932
|
Stabilizers |
|
Section 58.933
|
Sugars |
|
Section 58.934
|
Chocolate and cocoa |
|
Section 58.935
|
Milk |
|
Section 58.936
|
Physical requirements for evaporated milk |
|
Section 58.937
|
Physical requirements and microbiological limits for sweetened condensed milk |
|
Section 58.938
|
United States Standard for ice cream |
|
Section 58.2825
|
General identification |
|
Section 58.2826
|
Official identification |
|
Section 58.2827
|
Definitions |