cfr_sections
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9 rows where part_number = 161 and title_number = 21 sorted by section_id
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| section_id ▼ | title_number | title_name | chapter | subchapter | part_number | part_name | subpart | subpart_name | section_number | section_heading | agency | authority | source_citation | amendment_citations | full_text |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 21:21:2.0.1.1.37.1.1.1 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | A | Subpart A—General Provisions | § 161.30 Declaration of quantity of contents on labels for canned oysters. | FDA | (a) For many years packers of canned oysters in the Gulf area of the United States have labeled their output with a declaration of the drained weight of oysters in the containers. Packers in other areas have marketed canned oysters with a declaration of the total weight of the contents of the container. Investigation reveals that under present-day practice consumers generally do not discard the liquid packing medium, but use it as a part of the food. Section 403(e)(2) of the Federal Food, Drug, and Cosmetic Act and the regulations thereunder require food in package form to bear an accurate label statement of the quantity of food in the container. (b) It is concluded that compliance with the label declaration of quantity of contents requirement will be met by an accurate declaration of the total weight of the contents of the can. The requirements of § 161.145(c), establishing a standard of fill of container for canned oysters and specifying the statement of substandard fill for those canned oysters failing to meet that standard remain unaffected by this interpretation. | ||||
| 21:21:2.0.1.1.37.2.1.1 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.130 Oysters. | FDA | (a) Oysters, raw oysters, shucked oysters, are the class of foods each of which is obtained by shucking shell oysters and preparing them in accordance with the procedure prescribed in paragraph (b) of this section. The name of each such food is the name specified in the applicable definition and standard of identity prescribed in §§ 161.131 to 161.140, inclusive. (b) If water, or salt water containing less than 0.75 percent salt, is used in any vessel into which the oysters are shucked the combined volume of oysters and liquid when such oysters are emptied from such vessel is not less than four times the volume of such water or salt water. Any liquid accumulated with the oysters is removed. The oysters are washed, by blowing or otherwise, in water or salt water, or both. The total time that the oysters are in contact with water or salt water after leaving the shucker, including the time of washing, rinsing, and any other contact with water or salt water is not more than 30 minutes. In computing the time of contact with water or salt water, the length of time that oysters are in contact with water or salt water that is agitated by blowing or otherwise, shall be calculated at twice its actual length. Any period of time that oysters are in contact with salt water containing not less than 0.75 percent salt before contact with oysters, shall not be included in computing the time that the oysters are in contact with water or salt water. Before packing into the containers for shipment or other delivery for consumption the oysters are thoroughly drained and are packed without any added substance. (c) For the purposes of this section: (1) Shell oysters means live oysters of any of the species, Ostrea virginica, Ostrea gigas, Ostrea lurida, in the shell, which, after removal from their beds, have not been floated or otherwise held under conditions which result in the addition of water. (2) Thoroughly drained means one of the following: (i) The oysters are drained on a strainer or skimmer which has an area of not… | ||||
| 21:21:2.0.1.1.37.2.1.2 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.136 Olympia oysters. | FDA | Olympia oysters, raw Olympia oysters, shucked Olympia oysters, are of the species Ostrea lurida and conform to the definition and standard of identity prescribed for oysters in § 161.130. | ||||
| 21:21:2.0.1.1.37.2.1.3 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.145 Canned oysters. | FDA | [42 FR 14464, Mar. 15, 1977, as amended at 47 FR 11832, Mar. 19, 1982; 49 FR 10102, Mar. 19, 1984; 54 FR 24895, June 12, 1989; 58 FR 2884, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Identity. (1) Canned oysters is the food prepared from one or any mixture of two or all of the forms of oysters specified in paragraph (a)(2) of this section, and a packing medium of water, or the watery liquid draining from oysters before or during processing, or a mixture of such liquid and water. The food may be seasoned with salt. It is sealed in containers and so processed by heat as to prevent spoilage. (2) The forms of oysters referred to in paragraph (a)(1) of this section are prepared from oysters which have been removed from their shells and washed and which may be steamed while in the shell or steamed or blanched or both after removal therefrom, and are as follows: (i) Whole oysters with such broken pieces of oysters as normally occur in removing oysters from their shells, washing, and packing. (ii) Pieces of oysters obtained by segregating pieces of oysters broken in shucking, washing, or packing whole oysters. (iii) Cut oysters obtained by cutting whole oysters. (3)(i) When the form of oysters specified in paragraph (a)(2)(i) of this section is used, the name of the food is “Oysters” or “Cove oysters”, if of the species Ostrea virginica; “Oysters” or “Pacific oysters”, if of the species Ostrea gigas; “Oysters” or “Olympia oysters”, if of the species Ostrea lurida. (ii) When the form of oysters specified in paragraph (a)(2)(ii) of this section is used, the name of the food is “Pieces of ______”, the blank being filled in with the name “Oysters” or “Cove oysters”, if of the species Ostrea virginica; “Oysters” or “Pacific oysters”, if of the species Ostrea gigas; “Oysters” or “Olympia oysters”, if of the species Ostrea lurida. (iii) When the form of oysters specified in paragraph (a)(2)(iii) of this section is used, the name of the food is “Cut ______, the blank being filled in with the name “Oysters” or “Cove oysters”, if of the species Ostrea virginica; “Oysters” or “Pacific oysters”, if of the species Ostrea gigas; “Oysters” or “Olympia oysters”, if of the species Ostrea l… | |||
| 21:21:2.0.1.1.37.2.1.4 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.170 Canned Pacific salmon. | FDA | [42 FR 14464, Mar. 15, 1977, as amended at 58 FR 2884, Jan. 6, 1993; 80 FR 41436, July 15, 2015] | (a) Identity. (1) Canned Pacific salmon is the food prepared from one of the species of fish enumerated in paragraph (a)(2) of this section, prepared in one of the forms of pack specified in paragraph (a)(3) of this section, and to which may be added one or more of the optional ingredients specified in paragraph (a)(4) of this section. The food is packed in hermetically sealed containers and so processed by heat as to prevent spoilage and soften bones. The food is labeled in accordance with paragraph (a)(5) of this section. (2)(i) The species of fish which may be used in this food are: (ii) For the purpose of paragraph (a)(5)(i) of this section, the common or usual name or names of each species of fish enumerated in paragraph (a)(2)(i) of this section is (are) the name(s) immediately following the scientific name of each species. (3) The optional forms of canned Pacific salmon are processed from fish prepared by removing the head, gills, and tail, and the viscera, blood, fins, and damaged or discolored flesh to the greatest extent practicable in accordance with good manufacturing practice; and then washing. Canned Pacific salmon is prepared in one of the following forms of pack: (i) “Regular” consists of sections or steaks which are cut transversely from the fish and filled vertically into the can. In preparation, segments of skin or large backbone may be removed. The sections or steaks are so packed that the cut surfaces approximately parallel the ends of the container. A small portion of salmon may be added if necessary to complete the fill of the container. (ii) “Skinless and backbone removed” consists of the regular form of canned salmon set forth in paragraph (a)(3)(i) of this section from which the skin and vertebrae have been removed in accordance with good manufacturing practices. (iii) “Minced salmon” consists of salmon which has been minced or ground. (iv) “Salmon tips or tidbits” consists of small pieces of salmon. (v) “No salt added” consists of canned salmon to which no salt has been added.… | |||
| 21:21:2.0.1.1.37.2.1.5 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.173 Canned wet pack shrimp in transparent or nontransparent containers. | FDA | [43 FR 19840, May 9, 1978; 43 FR 25423, June 13, 1978, as amended at 47 FR 11833, Mar. 19, 1982; 49 FR 10102, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 58 FR 2884, Jan. 6, 1994; 63 FR 14035, Mar. 24, 1998] | (a) Identity. (1) Canned wet pack shrimp is the food consisting of the processed meat of peeled shrimp, free of heads and, to the extent practicable under good manufacturing practice, free of shells, legs, and antennae; in one or any combination of species enumerated in paragraph (a)(2) of this section; prepared in one of the styles specified in paragraph (a)(3) of this section, in sufficient water or other suitable aqueous packing medium to fill the interstices and permit proper processing in accordance with good manufacturing practice. Canned shrimp may contain one or more of the optional ingredients specified in paragraph (a)(4) of this section. It is packed in hermetically sealed transparent or nontransparent containers and so processed by heat as to prevent spoilage. (2) The species of shrimp that may be used in the food are of the families: Penaeidae, Pandalidae, Crangonidae, and Palaemonidae. (3) Styles. Canned shrimp is prepared in one of the following styles: (i) Shrimp with readily visible dark vein (dorsal tract, back vein, or sand vein). (ii) Deveined shrimp containing not less than 95 percent by weight of shrimp prepared by removing the dark vein from the first five segments by deliberate cutting action. (iii) Shrimp, other than “deveined” as described in paragraph (a)(3)(ii) of this section, containing not less than 95 percent by weight of shrimp with no readily visible dark vein within the first five segments. (iv) Broken shrimp, consisting of less than four segments and otherwise conforming to one of the styles described in paragraph (a)(3)(i), (ii), or (iii) of this section. (4) Optional ingredients. The following safe and suitable optional ingredients may be used: (i) Salt. (ii) Lemon juice. (iii) Organic acids. (iv) Nutritive carbohydrate sweeteners. (v) Spices or spice oils or spice extracts. (vi) Flavorings. (vii) Sodium bisulfite. (viii) Calcium disodium EDTA (calcium disodium ethylenediaminetetraacetate), complying with the provisions of § 172.120 of this chapter. (5) … | |||
| 21:21:2.0.1.1.37.2.1.6 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.175 Frozen raw breaded shrimp. | FDA | [42 FR 14464, Mar. 15, 1977, as amended at 47 FR 11833, Mar. 19, 1982; 49 FR 10102, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 58 FR 2884, Jan. 6, 1993; 63 FR 14035, Mar. 24, 1998] | (a) Frozen raw breaded shrimp is the food prepared by coating one of the optional forms of shrimp specified in paragraph (c) of this section with safe and suitable batter and breading ingredients as provided in paragraph (d) of this section. The food is frozen. (b) The food tests not less than 50 percent of shrimp material as determined by the method prescribed in paragraph (g) of this section, except that if the shrimp are composite units the method prescribed in paragraph (h) of this section is used. (c) The term shrimp means the tail portion of properly prepared shrimp of commercial species. Except for composite units, each shrimp unit is individually coated. The optional forms of shrimp are: (1) Fantail or butterfly: Prepared by splitting the shrimp; the shrimp are peeled, except that tail fins remain attached and the shell segment immediately adjacent to the tail fins may be left attached. (2) Butterfly, tail off: Prepared by splitting the shrimp; tail fins and all shell segments are removed. (3) Round: Round shrimp, not split; the shrimp are peeled, except that tail fins remain attached and the shell segment immediately adjacent to the tail fins may be left attached. (4) Round, tail off: Round shrimp, not split; tail fins and all shell segments are removed. (5) Pieces: Each unit consists of a piece or a part of a shrimp; tail fins and all shell segments are removed. (6) Composite units: Each unit consists of two or more whole shrimp or pieces of shrimp, or both, formed and pressed into composite units prior to coating; tail fins and all shell segments are removed; large composite units, prior to coating, may be cut into smaller units. (d) The batter and breading ingredients referred to in paragraph (a) of this section are the fluid constituents and the solid constituents of the coating around the shrimp. These ingredients consist of suitable substances which are not food additives as defined in section 201(s) of the Federal Food, Drug, and Cosmetic Act; or if they are food additives as so defined… | |||
| 21:21:2.0.1.1.37.2.1.7 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.176 Frozen raw lightly breaded shrimp. | FDA | Frozen raw lightly breaded shrimp complies with the provisions of § 161.175, except that it contains not less than 65 percent of shrimp material, as determined by the method prescribed in § 161.175 (g) or (h), as appropriate, and that in the name prescribed the word “lightly” immediately precedes the words “breaded shrimp”. | ||||
| 21:21:2.0.1.1.37.2.1.8 | 21 | Food and Drugs | I | B | 161 | PART 161—FISH AND SHELLFISH | B | Subpart B—Requirements for Specific Standardized Fish and Shellfish | § 161.190 Canned tuna. | FDA | [42 FR 14464, Mar. 15, 1977, as amended at 47 FR 11833, Mar. 19, 1982; 49 FR 10102, Mar. 19, 1984; 54 FR 24896, June 12, 1989; 55 FR 45797, Oct. 31, 1990; 56 FR 6263, Feb. 15, 1991; 58 FR 2884, Jan. 6, 1993; 61 FR 14480, Apr. 2, 1996; 63 FR 14035, Mar. 24, 1998; 66 FR 56035, Nov. 6, 2001; 88 FR 53773, Aug. 9, 2023] | (a) Identity. (1) Canned tuna is the food consisting of processed flesh of fish of the species enumerated in paragraph (a)(2) of this section, prepared in one of the optional forms of pack specified in paragraph (a)(3) of this section, conforming to one of the color designations specified in paragraph (a)(4) of this section, in one of the optional packing media specified in paragraph (a)(5) of this section, and may contain one or more of the seasonings and flavorings specified in paragraph (a)(6) of this section. For the purpose of inhibiting the development of struvite crystals, sodium acid pyrophosphate may be added in a quantity not in excess of 0.5 percent by weight of the finished food. It is packed in hermetically sealed containers and so processed by heat as to prevent spoilage. It is labeled in accordance with the provisions of paragraph (a)(8) of this section. (2) The fish included in the class known as tuna fish are: Thunnus thynnus (Linnaeus, 1758)—Northern bluefin tuna Thunnus maccoyii (Castelnau, 1872)—Southern bluefin tuna Thunnus alalunga (Bonnaterre, 1788)—Albacore Thunnus atlanticus (Lesson, 1830)—Blackfin tuna Thunnus obesus (Lowe, 1839)—Bigeye tuna Thunnus albacares (Bonnaterre, 1788)—Yellowfin tuna Thunnus tonggol (Bleeker, 1851)—Longtail tuna Katsuwonus pelamis (Linnaeus, 1758)—Skipjack tuna Euthynnus alletteratus (Rafinesque, 1810)—Spotted tunny Euthynnus lineatus Kishinouye, 1920—Black skipjack tuna Euthynnus affinis (Cantor, 1849)—Kawakawa Allothunnus fallai Serventy, 1948—Slender tuna Auxis rochei (Risso, 1810)—Bullet tuna Auxis thazard (Lacepede, 1800)—Frigate tuna Thunnus thynnus (Linnaeus, 1758)—Northern bluefin tuna Thunnus maccoyii (Castelnau, 1872)—Southern bluefin tuna Thunnus alalunga (Bonnaterre, 1788)—Albacore Thunnus atlanticus (Lesson, 1830)—Blackfin tuna Thunnus obesus (Lowe, 1839)—Bigeye tuna Thunnus albacares (Bonnaterre, 1788)—Yellowfin tuna Thunnus tonggol (Bleeker, 1851)—Longtail tuna Katsuwonus pela… |
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CREATE TABLE cfr_sections (
section_id TEXT PRIMARY KEY,
title_number INTEGER,
title_name TEXT,
chapter TEXT,
subchapter TEXT,
part_number TEXT,
part_name TEXT,
subpart TEXT,
subpart_name TEXT,
section_number TEXT,
section_heading TEXT,
agency TEXT,
authority TEXT,
source_citation TEXT,
amendment_citations TEXT,
full_text TEXT
);
CREATE INDEX idx_cfr_title ON cfr_sections(title_number);
CREATE INDEX idx_cfr_part ON cfr_sections(part_number);
CREATE INDEX idx_cfr_agency ON cfr_sections(agency);