• § 318.1 - Products and other articles entering official establishments.

• § 318.2 - Reinspection, retention, and disposal of meat and poultry products at official establishments.

• § 318.3 - Designation of places of receipt of products and other articles for reinspection.

• § 318.4 - Preparation of products to be officially supervised; responsibilities of official establishments; plant operated quality control.

• § 318.5 - Requirements concerning procedures.

• § 318.6 - Requirements concerning ingredients and other articles used in preparation of products.

• § 318.8 - Preservatives and other substances permitted in product for export only; handling; such product not to be used for domestic food purposes.

• § 318.9 - Samples of products, water, dyes, chemicals, etc., to be taken for examination.

• § 318.10 - [Reserved]

• § 318.11 - [Reserved]

• § 318.12 - Manufacture of uninspected, inedible products at official establishments.

• § 318.13 - Mixtures containing product but not amendable to the Act.

• § 318.14 - Adulteration of product by polluted water; procedure for handling.

• § 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

• § 318.16 - Pesticide chemicals and other residues in products.

• § 318.17 - Requirements for the production of cooked beef, roast beef, and cooked corned beef products.

• § 318.18 - Handling of certain material for mechanical processing.

• § 318.19 - Compliance procedure for cured pork products.

• § 318.20 - Use of animal drugs.

• § 318.21 - [Reserved]

• § 318.22 - Determination of added water in cooked sausages.

• § 318.23 - Heat-processing and stabilization requirements for uncured meat patties.

• § 318.24 -