This Part lays down regulations concerning grading, certification, and standards of meats, prepared meats, and meat products. The Chief of the Meat Grading Branch of the Division is charged with the administration, under the general supervision and direction of the Director of the Meat Quality Division of the Agricultural Marketing Service, of the regulations and the Act insofar as they relate to products. Grading service under the regulations shall consist of the determination and certification and other identification, upon request by the applicant, of the class, grade, or other quality of products under applicable standards. Class, grade, and other quality may be determined under said standards for meat of cattle, sheep, or swine in carcass form only, except upon approval by the Director of the Meat Quality Division of the Agricultural Marketing Service upon his determination of good cause and provided that the meat can be identified in conformance with the standards. Service under these regulations may be made available with respect to products shipped or received in interstate commerce, and with respect to the products not so shipped or received if the Director or Chief determines that the furnishing of service for such products would facilitate the marketing, distribution, processing, or utilization of agricultural products through commercial channels. Also, such service may be made available under a cooperative agreement. Any person may apply to the Director or Chief for service under the regulations with respect to products in which the applicant is financially interested and the application shall be made on a form approved by the Director. The part is composed of: Subpart A setting forth general regulations concerning authority, administration, service, how to obtain service, denial or withdrawal of service, official certificates, marking of products, official identifications, appeal service, and charges for service; Subpart B which is reserved; and Subpart C concerning regulations governing the certification of sanitary design and fabrication of equipment used in the slaughter, processing, and packaging of livestock and poultry products.
États-Unis d'Amérique