California Code of Regulations
Title 3 - Food and Agriculture
Division 2 - Animal Industry
Chapter 4 - Meat Inspection
Subchapter 1
Article 13 - Preparation and Processing Operations
Section 912 - Purpose and Scope
This article prescribes rules for the preparation of meat and the processing of poultry products to prevent the adulteration or misbranding of meat and poultry products at official establishments. Articles 11 and 12 of this subchapter and 21 CFR Part 170, section 170.3 et seq. (2006), specify rules for the use of certain food ingredients (e.g., food additives and color additives) that may render meat or poultry products adulterated or misbranded.
1. New article 13 (sections 912-912.3) and new section filed 5-31-2007; operative 6-30-2007 (Register 2007, No. 22).
Note: Authority cited: Sections 407, 18693, 18735, 18960, 18961 and 19014, Food and Agricultural Code. Reference: Section 18652, 18664, 18665, 18666, 18669, 18676, 18751, 18752, 18753, 18754, 18755, 18756, 18757, 18758, 18759, 18781, 18782, 18783, 18784, 18785, 18786, 18787, 18788, 18789, 18843, 18944, 18947, 18949, 19000 and 19017, Food and Agricultural Code; and 21 CFR Part 170 (2006).
