Subchapter 1.
- Article 1. Meat and Poultry Inspection
- Article 2. Supplemental Requirements, Licensing and Inspection
- Article 3. Facilities for Inspection and Sanitation
- Article 4. Ante-Mortem Inspection
- Article 5. Post-Mortem Inspection
- Article 6. Disposal of Diseased or Otherwise Adulterated Carcasses and Parts
- Article 7. Humane Slaughter of Livestock
- Article 8. Handling and Disposal of Condemned or Other Inedible Products at Official Establishments
- Article 9. Marking Products and Containers
- Article 10. Labeling, Marking Devices, and Containers
- Article 11. Entry into Official Establishments; Reinspection and Preparation of Products
- Article 12. Definitions and Standards of Identity or Composition
- Article 13. Preparation and Processing Operations
- Article 14. Records and Reports