Code of Federal Regulations (Last Updated: May 6, 2024) |
Title 9 - Animals and Animal Products |
Chapter III - Food Safety and Inspection Service, Department of Agriculture |
SubChapter A - Agency Organization and Terminology; Mandatory Meat and Poultry Products Inspection and Voluntary Inspection and Certification |
Part 381 - Poultry Products Inspection Regulations |
Subpart P - Definitions and Standards of Identity or Composition |
§ 381.167 - Other poultry dishes and specialty items.
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§ 381.167 Other poultry dishes and specialty items.
Poultry dishes and specialty items listed in Table IV of this paragraph shall meet the requirements set forth in said table, irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve basis, except that soup bases in institutional packs which are prepared for sale to institutional users shall have a minimum of 15 percent cooked deboned poultry meat based on the weight of the soup base product.
Table IV
Product name1 Minimum percent cooked deboned poultry meat of kind indicated Minimum percent cooked poultry of kind indicated, indicating bone (Kind) Ravioli 2 (Kind) Soup 2 Chop Suey with (Kind) 2 (Kind) Chop Suey 4 (Kind) Chow Mein without noodles 4 (Kind) Tamales 6 Noodles or Dumplings with (Kind)2 6 (Kind) Stew 12 (Kind) Fricassee of Wings 40 (Kind) Noodles or Dumplings2 15 30 (Kind) with Vegetables 15 Gravy with sliced (Kind) 15 (Kind) Tetrazzini 15 (Kind) chili with beans 17 Creamed (Kind) 20 (Kind) Cacciatore 20 40 (Kind) Fricassee 20 40 (Kind) A-La-King 20 (Kind) croquettes 25 Slice (Kind) with Gravy and Dressing 25 (Kind) Salad3 25 (Kind) chili 28 (Kind) Hash 30 Sliced (Kind) with Gravy 35 Minced (Kind) Barbecue 40 [37 FR 9706, May 16, 1972, as amended at 39 FR 4569, Feb. 5, 1974]