7 CFR Part 58
354 sections.
- § 58.1Meaning of words
- § 58.2Designation of official certificates, memoranda, marks, identifications, and devices for purpose of the Agricultural Marketing Act
- § 58.3Authority
- § 58.4Basis of service
- § 58.5Where service is offered
- § 58.6Supervision of service
- § 58.7Who may obtain service
- § 58.8How to make application
- § 58.9Form of application
- § 58.10Filing of application
- § 58.11Approval of application
- § 58.12When application may be rejected
- § 58.13When application may be withdrawn
- § 58.14Authority of applicant
- § 58.15Accessibility and condition of product
- § 58.16Disposition of samples
- § 58.17Order of service
- § 58.18Inspection or grading certificates, memoranda, or reports
- § 58.19Issuance of inspection or grading certificates
- § 58.20Disposition of inspection or grading certificates or reports
- § 58.21Advance information
- § 58.22When appeal inspection or grading may be requested
- § 58.23How to obtain appeal inspection or grading
- § 58.24Record of filing time
- § 58.25When an application for appeal inspection or grading may be refused
- § 58.26When an application for an appeal inspection or grading may be withdrawn
- § 58.27Order in which appeal inspections or gradings are performed
- § 58.28Who shall make appeal inspections or gradings
- § 58.29Appeal inspection or grading certificate or report
- § 58.30Application for reinspection or regrading
- § 58.31Reinspection or regrading certificate or report
- § 58.32Superseded certificates or reports
- § 58.33Who may be licensed
- § 58.34Suspension or revocation of license
- § 58.35Surrender of license
- § 58.36Identification
- § 58.37Financial interest of licensees
- § 58.38Payment of fees and charges
- § 58.39Fees for holiday or other nonworktime
- § 58.40Fees for appeal inspection or grading
- § 58.41Fees for additional copies of certificates
- § 58.42Travel expenses and other charges
- § 58.43Fees for inspection, grading, sampling, and certification
- § 58.45Fees for continuous resident services
- § 58.46Fees for service performed under cooperative agreement
- § 58.49Authority to use official identification
- § 58.50Approval and form of official identification
- § 58.51Information required on official identification
- § 58.52Time limit for packaging inspected or graded products with official identification
- § 58.53Supervisor of packaging required
- § 58.54Packing and packaging room and equipment
- § 58.55Facilities for keeping quality samples
- § 58.56Incubation of product samples
- § 58.57Product not eligible for packaging with official identification
- § 58.58Debarment of service
- § 58.61Political activity
- § 58.62Report of violations
- § 58.63Other applicable regulations
- § 58.64OMB control numbers assigned pursuant to the Paperwork Reduction Act
- § 58.100OMB control numbers assigned pursuant to the Paperwork Reduction Act
- § 58.101Meaning of words
- § 58.122Approved plants under USDA inspection and grading service
- § 58.123Survey and approval
- § 58.124Denial or suspension of plant approval
- § 58.125Premises
- § 58.126Buildings
- § 58.127Facilities
- § 58.128Equipment and utensils
- § 58.129Cleanliness
- § 58.130Health
- § 58.131Equipment and facilities
- § 58.132Basis for classification
- § 58.133Methods for quality and wholesomeness determination
- § 58.134Sediment content for milk in cans
- § 58.135Bacterial estimate
- § 58.136Rejected milk
- § 58.137Excluded milk
- § 58.138Quality testing of milk from new producers
- § 58.139Record of tests
- § 58.140Field service
- § 58.141Alternate quality control program
- § 58.142Product quality and stability
- § 58.143Raw product storage
- § 58.144Pasteurization or ultra-pasteurization
- § 58.145Composition and wholesomeness
- § 58.146Cleaning and sanitizing treatment
- § 58.147Insect and rodent control program
- § 58.148Plant records
- § 58.149Alternate quality control programs for dairy products
- § 58.150Containers
- § 58.151Packaging and repackaging
- § 58.152General identification
- § 58.153Dry storage
- § 58.154Refrigerated storage
- § 58.155Grading
- § 58.156Inspection
- § 58.157Inspection or grading certificates
- § 58.158Official identification
- § 58.159Terms
- § 58.205Meaning of words
- § 58.210Dry storage of product
- § 58.211Packaging room for bulk products
- § 58.212Hopper or dump room
- § 58.213Repackaging room
- § 58.214General construction, repair and installation
- § 58.215Pre-heaters
- § 58.216Hotwells
- § 58.217Evaporators and/or vacuum pans
- § 58.218Surge tanks
- § 58.219High pressure pumps and lines
- § 58.220Drying systems
- § 58.221Collectors and conveyors
- § 58.222Dry dairy product cooling equipment
- § 58.223Special treatment equipment
- § 58.224Sifters
- § 58.225Clothing and shoe covers
- § 58.226Portable and stationary bulk bins
- § 58.227Sampling device
- § 58.228Dump hoppers, screens, mixers and conveyors
- § 58.229Filler and packaging equipment
- § 58.230Heavy duty vacuum cleaners
- § 58.231General
- § 58.232Milk
- § 58.233Skim milk
- § 58.234Buttermilk
- § 58.235Modified dry milk products
- § 58.236Pasteurization and heat treatment
- § 58.237Condensed surge supply
- § 58.238Condensed storage tanks
- § 58.239Drying
- § 58.240Cooling dry products
- § 58.241Packaging, repackaging and storage
- § 58.242Product adulteration
- § 58.243Checking quality
- § 58.244Number of samples
- § 58.245Method of sample analysis
- § 58.246Cleaning of dryers, collectors, conveyors, ducts, sifters and storage bins
- § 58.247Insect and rodent control program
- § 58.248Nonfat dry milk
- § 58.249Instant nonfat dry milk
- § 58.250Dry whole milk
- § 58.251Dry buttermilk and dry buttermilk product
- § 58.305Meaning of words
- § 58.311Coolers and freezers
- § 58.312Churn rooms
- § 58.313Print and bulk packaging rooms
- § 58.314General construction, repair and installation
- § 58.315Continuous churns
- § 58.316Conventional churns
- § 58.317Bulk butter trucks, boats, texturizers, and packers
- § 58.318Butter, frozen or plastic cream melting machines
- § 58.319Printing equipment
- § 58.320Brine tanks
- § 58.321Cream storage tanks
- § 58.322Cream
- § 58.324Butteroil
- § 58.325Anhydrous milkfat
- § 58.326Plastic cream
- § 58.327Frozen cream
- § 58.328Salt
- § 58.329Color
- § 58.330Butter starter cultures
- § 58.331Starter distillate
- § 58.332Segregation of raw material
- § 58.334Pasteurization
- § 58.335Quality control tests
- § 58.336Frequency of sampling for quality control of cream, butter and related products
- § 58.337Official test methods
- § 58.338Composition and wholesomeness
- § 58.339Containers
- § 58.340Printing and packaging
- § 58.341Repackaging
- § 58.342General identification
- § 58.343Storage of finished product in coolers
- § 58.344Storage of finished product in freezer
- § 58.345Butter
- § 58.346Whipped butter
- § 58.347Butteroil or anhydrous milkfat
- § 58.348Plastic cream
- § 58.349Frozen cream
- § 58.405Meaning of words
- § 58.406Starter facility
- § 58.407Make room
- § 58.408Brine room
- § 58.409Drying room
- § 58.410Paraffining room
- § 58.411Rindless cheese wrapping area
- § 58.412Coolers or curing rooms
- § 58.413Cutting and packaging rooms
- § 58.414General construction, repair and installation
- § 58.415Starter vats
- § 58.416Cheese vats, tanks and drain tables
- § 58.417Mechanical agitators
- § 58.418Automatic cheese making equipment
- § 58.419Curd mill and miscellaneous equipment
- § 58.420Hoops, forms and followers
- § 58.421Press
- § 58.422Brine tank
- § 58.423Cheese vacuumizing chamber
- § 58.424Monorail
- § 58.425Conveyor for moving and draining block or barrel cheese
- § 58.426Rindless cheese wrapping equipment
- § 58.427Paraffin tanks
- § 58.428Speciality equipment
- § 58.429Washing machine
- § 58.430Milk
- § 58.431Hydrogen peroxide
- § 58.432Catalase
- § 58.433Cheese cultures
- § 58.434Calcium chloride
- § 58.435Color
- § 58.436Rennet, pepsin, other milk clotting enzymes and flavor enzymes
- § 58.437Salt
- § 58.438Cheese from pasteurized milk
- § 58.439Cheese from unpasteurized milk
- § 58.440Make schedule
- § 58.441Records
- § 58.442Laboratory and quality control tests
- § 58.443Whey handling
- § 58.444Packaging and repackaging
- § 58.445General identification
- § 58.446Quality requirements
- § 58.505Meaning of words
- § 58.510Rooms and compartments
- § 58.511General construction, repair and installation
- § 58.512Cheese vats or tanks
- § 58.513Agitators
- § 58.514Container fillers
- § 58.515Mixers
- § 58.516Starter vats
- § 58.517General
- § 58.518Milk
- § 58.519Dairy products
- § 58.520Nondairy ingredients
- § 58.521Pasteurization and product flow
- § 58.522Reconstituting nonfat dry milk
- § 58.523Laboratory and quality control tests
- § 58.524Packaging and general identification
- § 58.525Storage of finished product
- § 58.526Official identification
- § 58.527Physical requirements
- § 58.528Microbiological requirements
- § 58.529Chemical requirements
- § 58.530Keeping quality requirements
- § 58.605Meaning of words
- § 58.619Mix processing room
- § 58.620Freezing and packaging rooms
- § 58.621Freezing tunnels
- § 58.622Hardening and storage rooms
- § 58.623Homogenizer
- § 58.624Freezers
- § 58.625Fruit or syrup feeders
- § 58.626Packaging equipment
- § 58.627Milk and dairy products
- § 58.628Sweetening agents
- § 58.629Flavoring agents
- § 58.630Stabilizers
- § 58.631Emulsifiers
- § 58.632Acid
- § 58.633Color
- § 58.634Assembling and combining mix ingredients
- § 58.635Pasteurization of the mix
- § 58.636Homogenization
- § 58.637Cooling the mix
- § 58.638Freezing the mix
- § 58.639Addition of flavor
- § 58.640Packaging
- § 58.641Hardening and storage
- § 58.642Quality control tests
- § 58.643Frequency of sampling
- § 58.644Test methods
- § 58.645General identification
- § 58.646Official identification
- § 58.647Composition requirements for ice cream
- § 58.648Microbiological requirements for ice cream
- § 58.649Physical requirements for ice cream
- § 58.650Requirements for frozen custard
- § 58.652Composition requirements for sherbet
- § 58.653Microbiological requirements for sherbet
- § 58.654Physical requirements for sherbet
- § 58.705Meaning of words
- § 58.706General construction, repair and installation
- § 58.707Conveyors
- § 58.708Grinders or shredders
- § 58.709Cookers
- § 58.710Fillers
- § 58.711Cheddar, colby, washed or soaked curd, granular or stirred curd cheese
- § 58.712Swiss
- § 58.713Gruyere
- § 58.714Cream cheese, Neufchatel cheese
- § 58.715Cream, plastic cream and anhydrous milkfat
- § 58.716Nonfat dry milk
- § 58.717Whey
- § 58.718Flavor ingredients
- § 58.719Coloring
- § 58.720Acidifying agents
- § 58.721Salt
- § 58.722Emulsifying agents
- § 58.723Basis for selecting cheese for processing
- § 58.724Blending
- § 58.725Trimming and cleaning
- § 58.726Cutting and grinding
- § 58.727Adding optional ingredients
- § 58.728Cooking the batch
- § 58.729Forming containers
- § 58.730Filling containers
- § 58.731Closing and sealing containers
- § 58.732Cooling the packaged cheese
- § 58.733Quality control tests
- § 58.734Official identification
- § 58.735Quality specifications for raw materials
- § 58.736Pasteurized process cheese
- § 58.737Pasteurized process cheese food
- § 58.738Pasteurized process cheese spread and related products
- § 58.805Meaning of words
- § 58.806General
- § 58.807General construction, repair and installation
- § 58.808Whey
- § 58.809Pasteurization
- § 58.810Temperature requirements
- § 58.811General
- § 58.812Methods of sample analysis
- § 58.813Dry whey
- § 58.905Meaning of words
- § 58.912General construction, repair and installation
- § 58.913Evaporators and vacuum pans
- § 58.914Fillers
- § 58.915Batch or continuous in-container thermal processing equipment
- § 58.916Homogenizer
- § 58.917General
- § 58.918Standardization
- § 58.919Pre-heat, pasteurization
- § 58.920Homogenization
- § 58.921Concentration
- § 58.922Thermal processing
- § 58.923Filling containers
- § 58.924Aseptic filling
- § 58.925Sweetened condensed
- § 58.926Heat stability
- § 58.927Storage
- § 58.928Quality control tests
- § 58.929Frequency of sampling for quality control
- § 58.930Official test methods
- § 58.931General identification
- § 58.932Milk
- § 58.933Stabilizers
- § 58.934Sugars
- § 58.935Chocolate and cocoa
- § 58.936Milk
- § 58.937Physical requirements for evaporated milk
- § 58.938Physical requirements and microbiological limits for sweetened condensed milk
- § 58.2825United States Standard for ice cream
- § 58.2826General identification
- § 58.2827Official identification
This is legal information, not legal advice. Laws vary by jurisdiction and change frequently. Always verify current law with official sources and consult a licensed attorney in your jurisdiction for advice on your specific situation.