The Code of Federal Regulations of the United States of AmericaU.S. Government Printing Office, 1979 The Code of Federal Regulations is the codification of the general and permanent rules published in the Federal Register by the executive departments and agencies of the Federal Government. |
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1.–5. rezultāts no 100.
19. lappuse
... Official Analytical Chemists , 12th edition , 1975 , except when the official procedure for a specific food requires another factor . ( 5 ) " Carbohydrate content " or " Car- bohydrate " : A statement of the number of grams of ...
... Official Analytical Chemists , 12th edition , 1975 , except when the official procedure for a specific food requires another factor . ( 5 ) " Carbohydrate content " or " Car- bohydrate " : A statement of the number of grams of ...
21. lappuse
... Official Analytical Chemists ( AOAC ) methods where available or , if no AOAC method is available , by reliable and appropriate analytical procedures . Al- ternative methods of analysis may be submitted to the Food and Drug Ad ...
... Official Analytical Chemists ( AOAC ) methods where available or , if no AOAC method is available , by reliable and appropriate analytical procedures . Al- ternative methods of analysis may be submitted to the Food and Drug Ad ...
21. lappuse
... Official Analytical Chemists ( AOAC ) methods where available or , if no AOAC method is available , by reliable and appropriate analytical procedures . Al- ternative methods of analysis may be submitted to the Food and Drug Ad ...
... Official Analytical Chemists ( AOAC ) methods where available or , if no AOAC method is available , by reliable and appropriate analytical procedures . Al- ternative methods of analysis may be submitted to the Food and Drug Ad ...
32. lappuse
... ( 3 ) Composites shall be analyzed for fat and saturated fatty acids by the methods of the Association of Official Analytical Chemists ( AOAC ) . The methods for fat , fatty acids , and cho- lesterol 32 § 101.25 Title 21 - Food and Drugs.
... ( 3 ) Composites shall be analyzed for fat and saturated fatty acids by the methods of the Association of Official Analytical Chemists ( AOAC ) . The methods for fat , fatty acids , and cho- lesterol 32 § 101.25 Title 21 - Food and Drugs.
33. lappuse
... Official Analytical Chemists ( AOAC ) , or other reliable and appro- priate methods . Alternative methods of analysis may be submitted to the Food and Drug Administration to de- termine their acceptability . The deter- mination of cis ...
... Official Analytical Chemists ( AOAC ) , or other reliable and appro- priate methods . Alternative methods of analysis may be submitted to the Food and Drug Administration to de- termine their acceptability . The deter- mination of cis ...
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acetate acrylate added agent alcohol aqueous artificial blank being filled butyl calcium carrageenan chapter cheese chloride coating colby cheese color complying concentrated contains not less copolymer cream curd declared definition and standard determined dried emulsifier ents esters Ethylene Ethylene glycol exceed extractives fatty acids finished food flavor food additive Food and Drug food-contact fruit juice glycol grams graph heptane ingredients specified isooctane juice(s label shall bear manufacturing method prescribed methyl milligrams milliliters mixture optional ingredients packaging packing medium paperboard pasteurized percent by weight polymer polysorbate 60 potassium prescribed in paragraph process cheese Propylene glycol quantity residue resins retort safe and suitable salt sample scheduled process scribed shrimp sieve sirup skim milk sodium solids solvent sorbic acid specified in paragraph spice standard of identity Subpart substances sulfate sweetened temperature tion tive ture units vegetable vinyl vitamin
Populāri fragmenti
13. lappuse - If it is an imitation of another food, unless its label bears, in type of uniform size and prominence, the word "imitation" and, immediately thereafter, the name of the food imitated.
422. lappuse - English name and complete chemical name, using structural formulas when necessary for specific Identification. If any proprietary preparation Is used as a component, the proprietary name should be followed by a complete quantitative statement of composition. Reasonable alternatives for any listed substance may be specified. If the petitioner does not himself...
23. lappuse - ... of the act by reason (among other reasons) of: (1) The failure of such word, statement, or Information to appear on the part or panel of the label which is presented or displayed under customary conditions of purchase; (2) The failure of such word, statement, or information to appear on two...
54. lappuse - Uses for supplementing or fortifying the ordinary or usual diet with any vitamin, mineral, or other dietary property. Any such particular use of a food is a special dietary use, regardless of whether such food also purports to be or is represented for general use.
25. lappuse - Food; labeling; misbranding. (a) Among representations in the labeling of a food which render such food misbranded is a false or misleading representation with respect to another food or a drug, device, or cosmetic. (b) The labeling of a food which contains two or more ingredients may be misleading by reason (among other reasons) of the designation of such food in such labeling by a name which includes or suggests the name of one or more but not all such ingredients, even though the names of all...
348. lappuse - Sodium carbonate, sodium bicarbonate, sodium hydroxide, calcium hydroxide, magnesium hydroxide, magnesium oxide, magnesium carbonate, or any mixture or combination of these in such quantity that the pH of the finished canned peas is not more than 8, as determined by the glass electrode method for the hydrogen ion concentration.
35. lappuse - ... each such cheese shall bear a legible mark on the cheese showing the date at which the preliminary manufacturing process has been completed and at which date curing commences, and to each such cheese or its wrapper or immediate container shall be affixed a removable tag reading, " cheese made from unpasteurized milk. For completion of caring and proper labeling", the blank being filled in with the applicable name of the variety of cheese.
26. lappuse - chemical preservative" means any chemical that, when added to food, tends to prevent or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices or oils extracted from spices, substances added to food by direct exposure thereof to wood smoke, or chemicals applied for their Insecticidal or herbicidal properties.
34. lappuse - Except as provided by paragraphs (e) and (f) of this section, a shipment or other delivery of a food which is, in accordance with the practice of the trade, to be processed, labeled, or repacked in substantial quantity at an establishment other than that where originally processed or packed, shall be exempt, during the time of introduction into and movement in interstate commerce and the time of holding in such establishment, from compliance with the labeling requirements of...
76. lappuse - Not store clothing or other personal belongings, eat food or drink beverages, or use tobacco in any form in areas where food or food ingredients are exposed or in areas used for washing equipment or utensils. (7) Take any other necessary precautions to prevent contamination of foods with micro-organisms or foreign substances including, but not limited to, Perspiration, hair, cosmetics, tobacco, chemicals and medicants. (c) Education and training. Personnel responsible for identifying sanitation failures...