Foods with standards of identity

Milk and cream Canned fruits Canned fruit juices Beverages Fruit butters, jellies, preserves, 21CFR Part 131 21CFR Part 145 21CFR Part 146 21CFR Part 165 and related products 21CFR Part 150  Acidified milk  Applesauce  Grapefruit juice  Bottled Water  Fruit butters:  Acidified sour cream  Apricots  Lemon juice apple, apricot, grape, peach, pear,  Concentrated condensed  Berries  Frozen concentrate for plum, prune, quince milk  Cherries lemonade (3 types)  Cultured milk  Figs  Orange juice - canned and  Fruit jelly:  Dry cream  Fruit cocktail frozen (12 types) apple, apricot, blackberry, black  Dry whole milk  Seedless grapes  Prune juice raspberry, boysenberry, cherry,  Eggnog  Grapefruit  Pineapple juice crabapple, cranberry, Damson,  Evaporated milk  Peaches Damson plum, dewberry, fig,  Half and Half  Pineapple gooseberry, grape, grapefruit,  Heavy cream  Pears Greengage, Greengage plum, guava, loganberry, orange, peach, pineapple,  Light cream  Plums plum, pomegranate, prickly pear,  Light yogurt  Prunes quince, raspberry, red raspberry, red  Milk currant, currant, strawberry, and  Nonfat dry milk youngberry.  Nonfat yogurt

 Yogurt  Artificially sweetened fruit jelly:  Sour cream  Sweetened condensed milk  Fruit preserves and jams: blackberry, black raspberry, blueberry, boysenberry, cherry, crabapple, dewberry, elderberry, grape, grapefruit, huckleberry, loganberry, orange, pineapple, raspberry, red raspberry, rhubarb, strawberry, tangerine, tomato, yellow tomato, youngberry.

 Artificially sweetened fruit preserves and jams:

 Frozen cherry pie: 21CFR Part 152

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Foods with standards of identity

Canned vegetables Canned juices Cheese and related products Fish and shellfish Nutritive sweeteners 21CFR Part 155 21CFR Part156 21CFR Part 133 21CFR Part 161 and table syrups 21CFR Part 168

 Corn  Tomato  Blue cheese  Canned oysters, all sizes  Dextrose anhydrous  Field corn  Brick cheese  Canned pacific salmon  Dextrose  Green beans  Cheddar cheese  Canned shrimp monohydrate  Wax beans  Low-sodium cheddar cheese  Frozen raw breaded shrimp  Glucose syrup  Peas  Colby cheese  Frozen raw lightly breaded  Dried glucose syrup  Dry peas  Colby cheese for manufacturing shrimp  Lactose  Tomatoes  Low-sodium Colby cheese  Canned tuna  Cane syrup  Tomato concentrates  Cottage cheese  Maple syrup  Catsup  Dry curd cottage cheese  Sorghum syrup  Mushrooms  Cream cheese  Table syrup  Cream cheese with other foods  Certain other canned  Edam cheese vegetables:  Gouda cheese artichokes, asparagus, bean  Grated cheese sprouts, shelled beans , lima  Grated American cheese food beans , butter beans , beets,  Monterey cheese beet greens, broccoli, Brussel  Mozzarella cheese sprouts, cabbage, carrots,  Low moisture mozzarella cheese cauliflower, celery, collards,  Part-skin mozzarella dandelion greens, kale, mustard  Pasteurized process cheese greens, okra, onions, parsnips, (American) black eyed peas, field peas,  Pasteurized process cheese food green sweet peppers, red sweet  Parmesan and Reggiano cheese peppers, pimentos, potatoes,  Swiss cheese rutabagas, salsify, spinach,  43 other varieties of cheese sweet potatoes, swiss chard, truffles, turnip greens, turnips.

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Foods with standards of identity

Food dressings and Eggs Cacao products Raw meat products Cereal, flour, and related flavorings 21CFR Part 160 21CFR Part 163 9CFR Part 319 products 21CFR Part 169 21CFR Part 137  French dressing  Eggs  Cacao nibs  Chopped beef, ground beef  Flour  Mayonnaise  Dried eggs  Chocolate liquor  Hamburger  Enriched flour  Salad dressing  Frozen eggs  Breakfast cocoa  Beef Patties  Self rising flour  Vanilla extract and concentrate  Liquid eggs  Cocoa  Fabricated steak  Enriched self rising flour  Vanilla flavoring and concentrate  Egg whites  Low-fat cocoa  Partially defatted beef fatty  Whole wheat flour  Vanilla powder (4 kinds)  Dried egg whites  Sweet chocolate tissue  Cracked Wheat  Frozen egg whites  Milk chocolate  Partially defatted pork  White cornmeal  Egg yolks  Buttermilk chocolate fatty tissue  Enriched corn meals  Dried egg yolks  Skim milk chocolate  Self rising white corn meal  Frozen egg yolks  Mixed dairy products  Yellow corn meal chocolate  Self rising yellow cornmeal  Sweet cocoa and vegetable  Farina fat coating  Enriched rice  Sweet chocolate and  Semolina vegetable fat coating  15 other variations  Milk chocolate and vegetable fat coating

Frozen vegetables Tree nut and peanut Frozen Desserts Macaroni and noodle Bakery products 21CFR Part 158 products 21CFR Part 135 products 21CFR Part 136 21CFR Part 164 21CFR Part 139  Peas  Peanut butter,  Ice cream and frozen  Macaroni products  Breads, rolls, and buns mixed nuts, custard  Enriched macaroni  Enriched bread, rolls & buns shelled nuts  Goat’s milk ice cream products  Raisin bread, rolls, and buns  Mellorine  Whole-wheat macaroni  Milk bread, rolls, and buns  Sherbet products  Whole wheat, breads, rolls  Water ices  7 other variations of and buns macaroni  Noodle products  Enriched noodle products  3 other variations of noodles

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Foods with standards of identity

Cooked meats Cured meats, unsmoked and Sausage: fresh, smoked, cooked Luncheon meat, loaves, jellied 9 CFR Part 319.80 & smoked 9CFR Part 319 products 319.81 9CFR Part 319 9CFR Part 319  Barbecued meats  Corned beef  Sausage  Luncheon meat  Roast beef parboiled and  Corned beef brisket  Fresh pork sausage  Meat loaf steam roasted  Corned beef round and other  Fresh beef sausage corned beef cuts  Breakfast sausage  Cured beef tongue  Whole hog sausage  Cured pork products, including  Italian sausage, Italian sausage with beef ham, shoulders, picnics, butts, and  Italian sausage with beef and veal, Italian beef loins sausage, Kosher Italian  Ham patties, chopped ham,  Beef sausage pressed ham spiced ham, and  Smoked pork sausage similar products  Frankfurter, frankfurter, hot-dog, wiener, vienna,  Country Ham, country style ham, bologna, garlic bologna, knockwurst, and similar dry cured ham, country pork products shoulder, country style pork  Cheesefurters and similar products shoulder, and dry cured pork  Braunschweiger and liver sausage or liverwurst shoulder  Bacon

Meat specialties Poultry Pizza Fats, oils, shortening Meat salads and spreads 9 CFR Part 319 9 CFR Part 380 9 CFR Part 319 9 CFR Part 319 9 CFR Part 319  Scrapple  Canned boned poultry  Pizza with meat  Margarine  Deviled ham, deviled  Bockwurst  Baby or geriatric food  Pizza with sausage  Mixed fat shortening tongue, and similar  Poultry dinners (frozen) and  Lard, leaf lard products pies  Rendered animal fat or  Potted meat food product  Poultry rolls mixture thereof and deviled meat food  Burgers and patties* product  A la Kiev*  Ham spread, tongue  Steak or fillet* spread, and similar  Baked or roasted* products  Barbecued*  Barbecued prepared with moist heat*  Breaded products  *Kind of poultry must be specified on label

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Foods with standards of identity

Other poultry dishes and specialty items Raw poultry products Canned, frozen, or 9 CFR Part 380 9 CFR Part 380 dehydrated meat food product 9 CFR Part 319  Ravioli*  Broiler or fryer  Chili con carne  Soup*  Roaster or roasting chicken  Chili con carne with beans  Chop suey with*  Hen, fowl, or baking or stewing  Hash  Chop Suey*  Turkeys  Corned beef hash  Chow mein without noodles* fryer roaster turkey  Meat stews  Tamales* young turkey  Tamales and tamales with sauce or gravy  Noodles or dump lings with* yearling turkey  Spaghetti with meatballs and sauce, spaghetti with meat and  Stew* mature turkey or old turkey sauce, and similar products  Fricassee of wings*  Breasts  Spaghetti sauce with meat  Noodles or dump lings*  Breast with ribs  Tripe with milk  With vegetables *  Wishbones (pulley bones)  Beans with frankfurters in sauce, sauerkraut with wieners  Gravy with sliced*  Drumsticks and juice, and similar products  Tetrazinni*  Thighs  Lima beans with ham in sauce, beans with ham in sauce,  Chili with beans*  Legs (kind must be specified) beans with bacon in sauce, and similar products  Creamed *  Wings  Chow mein vegetables with meat, and chop suey  Cacciatore*  Backs vegetables with meat  Fricassee*  Halves  Pork with barbecue sauce and beef with barbecue sauce  A-la-king*  Quarters  Beef with gravy and gravy with beef  Croquettes*  Breast quarter  Meat Pies  Slice with gravy and dressing*  Breast quarter without wing  Salad*  Leg quarter  Chili*  Thigh with back portion  Hash*  Legs with pelvic bone  Sliced with gravy*  Wing drummette  Minced barbecue*  Wing portion  *Kind of poultry must be stated at the  Cut-up poultry appropriate place in the name  Giblets

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