Home/CFR/Title 7/Part 58
FEDERAL · 7 CFR

Part 58 — Grading and Inspection, General Specifications for Approved Plants and Standards for Grades of Dairy Products

356 sections · Title 7: Agriculture

§ 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§ 58.13When application may be withdrawn.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§ 58.26When an application for an appeal inspection or grading may be withdrawn.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.
§ 58.323§ 58.323 [Reserved]
§ 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.
§ 58.651§ 58.651 [Reserved]
§ 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.