C.F.R. » Title 9 » 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 318—ENTRY INTO OFFICIAL ESTABLISHMENTS; REINSPECTION AND PREPARATION OF PRODUCTS › Subpart A—General

9 C.F.R. § 318.10

[Reserved]

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Notes of Decisions
Cited in 6 cases, 1976–1991 · leading case: United States v. Nova Scotia Food Prods. Corp., David Sklar & Emanuel Sklar, & Nat'l Fisheries Inst., Intervenor-Appellant, 568 F.2d 240 (2d Cir. 1977).
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United States v. Nova Scotia Food Prods. Corp., David Sklar & Emanuel Sklar, & Nat'l Fisheries Inst., Intervenor-Appellant, 568 F.2d 240 (2d Cir. 1977). · cites it 2× “The current regulation, 9 C.F.R. § 318.10 (1977), provides: “All parts of the pork muscle tissue shall be heated to a temperature not lower than 137° F.”
Scheller v. Wilson Certified Foods, Inc., 559 P.2d 1074 (Ariz. Ct. App. 1976). “Prescribed Treatment of Pork, 9 CFR § 318.10 (1976). The pork was neither wrapped nor labelled by Wilson before receipt by Stanley’s, nor was it sold to the Sehellers wrapped or labelled.”
Trabaudo v. Kenton Ruritan Club, Inc., 517 A.2d 706 (Del. Super. Ct. 1986). “9 C.F.R. § 318.10 (a) (1985). Nonetheless, plaintiffs also assert that 9 C.”
Popour v. Holiday Food Ctr., Inc., 364 N.W.2d 764 (Mich. Ct. App. 1985). “9 CFR 318.10 (1984). The chance that a consumer will contract trichinosis from uninspected pork is small because ordinary cooking methods almost entirely eliminate the danger.”
Kircos v. Holiday Food Ctr., Inc, 381 N.W.2d 404 (Mich. 1986). · cites it 2× “9 CFR 318.10 (1984). The chance that a consumer will contract trichinosis from uninspected pork is small because ordinary cooking methods almost entirely eliminate the danger.”
Kircos v. Holiday Food Ctr., Inc, 477 N.W.2d 130 (Mich. Ct. App. 1991). · cites it 2× “In addition, it is implicit in the language of 9 CFR 318.10 that the public in general is assumed to know that pork must be thoroughly cooked.”
— 9 C.F.R. § 318.10(a)(1) — 1 case
Kircos v. Holiday Food Ctr., Inc, 477 N.W.2d 130 (Mich. Ct. App. 1991). “In addition, it is implicit in the language of 9 CFR 318.10 that the public in general is assumed to know that pork must be thoroughly cooked.”
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