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.
Cal. Code Regs. Tit. 3, § 912
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).