California Code of Regulations
Title 3 - Food and Agriculture
Division 2 - Animal Industry
Chapter 4 - Meat Inspection
Subchapter 1
Article 11 - Entry into Official Establishments; Reinspection and Preparation of Products
- Section 910 - Products and Other Articles Entering Official Establishments
- Section 910.1 - Reinspection, Retention, and Disposal of Meat and Poultry Products at Official Establishments
- Section 910.2 - Designation of Places for Receipt of Products and Other Articles for Reinspection
- Section 910.3 - Preparation of Products; Supervision; Responsibilities of Official Establishments
- Section 910.4 - Product Procedures and Requirements
- Section 910.5 - Ingredients and Other Articles Used in Preparation of Products
- Section 910.6 - Samples of Products, Water, Dyes, Chemicals, Etc., to be Taken for Examination
- Section 910.7 - Prescribed Treatment of Pork and Pork Products to Destroy Trichinae
- Section 910.8 - Adulteration of Product by Polluted Water
- Section 910.9 - Tagging Chemicals, Preservatives, Cereals, Spices, Etc., California Retained
- Section 910.10 - Pesticide Chemicals and Other Residues in Products
- Section 910.11 - Requirements for the Production of Cooked Beef, Roast Beef, and Cooked Corned Beef Products
- Section 910.12 - Compliance Procedure for Cured Pork Products
- Section 910.13 - Use of Animal Drugs
- Section 910.14 - Determination of Added Water in Cooked Sausages
- Section 910.15 - Cooling of Heated Potentially Hazardous Products
- Section 910.16 - Cooled Uncured Potentially Hazardous Product Holding Temperatures
- Section 910.17 - Hot Uncured Cooked Potentially Hazardous Product Holding Temperatures
- Section 910.18 - Methods of Rapid Cooling
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