[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
PART 161_FISH AND SHELLFISH--Table of Contents
Subpart B_Requirements for Specific Standardized Fish and Shellfish
Sec. 161.190 Canned tuna.
(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
(3) The optional forms of processed tuna consist of loins and other
striated muscular tissue of the fish. The loin is the longitudinal
quarter of the great lateral muscle freed from skin, scales, visible
blood clots, bones, gills, viscera and from the nonstriated part of such
muscle, which part (known anatomically as the median superficial muscle)
is highly vascular in structure, dark in color because of retained
blood, and granular in form. Canned tuna is prepared in one of the
following forms of pack, the identity of which is determined in
accordance with the methods prescribed in paragraph (c)(2) of this
(i) Solid or solid pack consists of loins freed from any surface
tissue discolored by diffused hemolyzed blood, cut in transverse
segments to which no free fragments are added. In containers of 1 pound
or less of net contents, such segments are cut in lengths suitable for
packing in one layer. In containers of more than 1 pound net contents,
such segments may be cut in lengths suitable for packing in one or more
layers of equal thickness. Segments are placed in the can with the
planes of their transverse cut ends parallel to the ends of the can. A
piece of a segment may be added if necessary to fill a container. The
proportion of free flakes broken from loins in the canning operation
shall not exceed 18 percent.
(ii) Chunk, chunks, chunk style consists of a mixture of pieces of
tuna in which the original muscle structure is retained. The pieces may
vary in size, but not less than 50 percent of the weight of the pressed
contents of a container is retained on a \1/2\-inch-mesh screen.
(iii) Flake or flakes consist of a mixture of pieces of tuna in
which more than 50 percent of the weight of the pressed contents of the
container will pass through a \1/2\-inch-mesh screen, but in which the
muscular structure of the flesh is retained.
(iv) Grated consists of a mixture of particles of tuna that have
been reduced to uniform size, that will pass through a \1/2\-inch-mesh
screen, and in which the particles are discrete and do not comprise a
(v) Any of the specified forms of pack of canned tuna may be smoked.
Canned smoked tuna shall be labeled in accordance with the provisions of
paragraph (a)(8)(v) of this section.
(4) Canned tuna, in any of the forms of pack specified in paragraph
(a)(3) of this section, falls within one of the following color
designations, measured by visual comparison with matte surface neutral
reflectance standards corresponding to the specified Munsell units of
value, determined in accordance with paragraph (a)(7) of this section.
(i) White. This color designation is limited to the species Thunnus
alalunga (albacore), and is not darker than Munsell value 6.3.
(ii) Light. This color designation includes any tuna not darker than
Munsell value 5.3.
(iii) Dark. This color designation includes all tuna darker than
Munsell value 5.3.
(iv) Blended. This color designation may be applied only to tuna
flakes specified in paragraph (a)(3)(iii) of this section, consisting of
a mixture of tuna
flakes of which not less than 20 percent by weight meet the color
standard for either white tuna or light tuna, and the remainder of which
fall within the color standard for dark tuna. The color designation for
blended tuna is determined in accordance with paragraph (a)(7) of this
(5) Canned tuna is packed in one of the following optional packing
(i) Any edible vegetable oil other than olive oil, or any mixture of
such oils not containing olive oil.
(ii) Olive oil.
(6) Canned tuna may be seasoned or flavored with one or more of the
(ii) Monosodium glutamate.
(iii) Hydrolyzed protein declared in accordance with the applicable
provisions of Sec. 101.22.
(iv) Spices or spice oils or spice extracts.
(v) Vegetable broth in an amount not in excess of 5 percent of the
volume capacity of the container, such broth to consist of a minimum of
0.5 percent by weight of vegetable extractives and to be prepared from
two or more of the following vegetables: Beans, cabbage, carrots,
celery, garlic, onions, parsley, peas, potatoes, green bell peppers, red
bell peppers, spinach, and tomatoes.
(vii) Lemon flavoring to be prepared from lemon oil and citric acid
together with safe and suitable carriers for the lemon oil which are
present at nonfunctional and insignificant levels in the finished canned
food. When lemon flavoring is added, a safe and suitable solubilizing
and dispersing ingredient may be added in a quantity not exceeding 0.005
percent by weight of the finished food. A substance used in accordance
with this paragraph is deemed to be suitable if it is used in an amount
no greater than necessary to achieve the intended flavor effect, and is
deemed to be safe if it is not a food additive as defined in section
201(s) of the Federal Food, Drug, and Cosmetic Act (the act), or if it
is a food additive as so defined, it is used in conformity with
regulations established pursuant to section 409 of the act.
(viii) Edible vegetable oil or partially hydrogenated vegetable oil,
excluding olive oil, used alone or in combination in an amount not to
exceed 5 percent of the volume capacity of the container, with or
without any suitable form of emulsifying and suspending ingredients that
has been affirmed as GRAS or approved as a food additive to aid in
dispersion of the oil, as seasoning in canned tuna packed in water.
(7) For determination of the color designations specified in
paragraph (a)(4) of this section, the following method shall be used:
Recombine the separations of pressed cake resulting from the method
prescribed in paragraph (c)(2) of this section. Pass the combined
portions through a sieve fitted with woven-wire cloth of \1/4\-inch mesh
complying with the specifications for such cloth set forth in ``Official
Methods of Analysis of the Association of Official Analytical
Chemists,'' 13th Ed. (1980), Table 1, ``Nominal Dimensions of Standard
Test Sieves (U.S.A. Standard Series),'' under the heading ``Definitions
of Terms and Explanatory Notes,'' which is incorporated by reference.
Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick
Ave., suite 500, Gaithersburg, MD 20877, or may be examined at the
National Archives and Records Administration (NARA). For information on
the availability of this material at NARA, call 202-741-6030, or go to:
regulations/ibr--locations.html. Mix the sieved material and place a
sufficient quantity into a 307 x 113 size container (bearing a top seam
and having a false bottom approximately \1/2\-inch deep and painted flat
black inside and outside) so that after tamping and smoothing the
surface of the sample the material will be \1/8\-inch to \1/4\-inch
below the top of the container. Within 10 minutes after sieving through
the \1/4\-inch mesh woven-wire cloth, determine the Munsell value of
(i) Determine the Munsell value of the sample surface so prepared.
The following method may be used, employing an optical comparator,
consisting of a lens and prism system which brings two beams of light,
from equal areas of sample surface and standard surface, respectively,
together, within an eyepiece, so as to show an equally divided optical
field. The scanned areas of sample and standard surface are not smaller
than 2 square inches. Light reaching the eye is rendered sufficiently
diffuse, by design of eyepiece and comparator, so that detail of the
sample surface will remain undefined, to a degree such as to avoid
visual confusion in observation of a match of over-all intensity of
reflected light. The eyepiece contains a color filter centering at a
wavelength between 550 m[micro] and 560 m[micro]. The filter does not
pass appreciable visible radiation of wavelengths below 540 m[micro] or
above 570 m[micro]. The passed wavelength band is of a monochromaticity
sufficient to cause a sample and a neutral standard of equal reflectance
to appear of the same hue. The comparator is rigidly mounted on a
vertical stand attached to a base in which arrangement is provided for
securely and accurately positioning two cans of size 307 x 113 in the
two fields of view. Mounted on the base are two shaded lamps, which
direct the center of their beams of light at about a 45[deg] angle to
the plane of the sample and standard surfaces. The lamps are so
positioned that light from one bears mainly upon the sample surface and
light from the other mainly on the standard surface, and are so placed
in relation to sample and standard that no shadows, as from the can
rims, appear in the fields of view. The lamps are strong enough to
furnish adequate and convenient illumination through eyepiece and
filter. Means are provided to alter the light intensity of one lamp in
relation to the other, as may conveniently be achieved by using a 100-
watt tungsten filament bulb in one lamp and using, in the other, a
similar 150-watt bulb connected with the power source through a suitable
rheostat. The stand is equipped with non-glossy black curtains on the
side of the observer, to exclude variation in extraneous light reflected
from the person of the observer.
(ii) To adjust the comparator, place a pair of matte surface
standards of Munsell value 5.3, mounted as described in paragraph
(a)(7)(iv) of this section, in position in the comparator base, and
adjust the intensity of the variable lamp until the two halves of the
optical field, viewed through the eyepiece, are of equal brightness.
Then remove one of the standards and replace it with the prepared
sample. Without altering any other adjustments, observe through the
eyepiece whether the sample appears lighter or darker than the standard.
In case of examination of albacore designated ``white'', conduct the
procedure using standards of Munsell value 6.3.
(iii) The standards with which comparisons are made are essentially
neutral matte-finish standards, equivalent in luminous reflectance of
light of 555[micro] wavelength to 33.7 percent of the luminous
reflectance of magnesium oxide (for Munsell value 6.3) and 22.6 percent
of the luminous reflectance of magnesium oxide (for Munsell value 5.3),
as given by the relationship between Munsell value and luminous
reflectance derived by a subcommittee of the Optical Society of America
and published in the ``Journal of the Optical Society of America,'' Vol.
33, page 406 (1943), which is incorporated by reference. Copies are
available from the Center for Food Safety and Applied Nutrition (HFS-
150), Food and Drug Administration, 5100 Paint Branch Pkwy., College
Park, MD 20740, or available for inspection at the National Archives and
Records Administration (NARA). For information on the availability of
this material at NARA, call 202-741-6030, or go to: http://
(iv) These standards shall be cut in circles 3\1/4\ inches in
diameter and shall be mounted in 307 x 113 size containers, bearing a
top seam and painted flat black inside and outside, so that the surfaces
of the standards are \3/16\ inch below the top of the containers in
which they are mounted.
(v) In the case of blended tuna, the foregoing method shall be
varied by first separating the tuna flakes of the two different colors
before passing them through the \1/4\-inch mesh sieve, then proceeding
with each portion separately for the determination of its color value,
employing, if necessary, a
sample container with false bottom greater than \1/2\ inch deep.
(8)(i) The specified names of the canned tuna for which definitions
and standards of identity are prescribed by this section, except where
water is the packing medium or where the tuna is smoked, are formed by
combining the designation of form of pack with the color designation of
the tuna; for example, ``Solid pack white tuna'', ``Grated dark tuna'',
etc. In the case of blended tuna, there shall be used both applicable
color designations of the blended flakes, in precedence determined in
accordance with the predominating portion found in the container; for
example, ``Blended white and dark tuna flakes'', ``Blended dark and
light tuna flakes''.
(ii) The specified name of canned tuna when water is used as the
packing medium is formed as described in paragraph (a)(8)(i) of this
section, followed by the words ``in water''; for example, ``Grated light
tuna in water''.
(iii) When the packing medium is vegetable oil or olive oil, the
label shall bear the name of the optional packing medium used, as
specified in paragraph (a)(5) of this section, preceded by the word
``in'' or the words ``packed in''. In case of the optional ingredient
specified in paragraph (a)(5)(i) of this section, the name or names of
the oil used may be stated, or the general term ``vegetable oil'' may be
(iv) In case solid pack tuna is packed in olive oil, the designation
``Tonno'' may also appear.
(v) In case any of the specified forms of canned tuna are smoked,
the word ``smoked'' shall appear as a part of the name on the label; for
example, ``Smoked light tuna flakes''.
(vi) Where the canned tuna contains one or more of the ingredients
provided for in paragraph (a)(6) of this section, the label shall bear
the statement ``Seasoned with ------'', the blank being filled in with
the name or names of the ingredient or ingredients used, except that if
the ingredient designated in paragraph (a)(6)(v) of this section is
used, the blank shall be filled in with the term ``vegetable broth'',
and if the ingredients designated in paragraph (a)(6)(viii) of this
section are used, the blank may be filled in with the term ``oil'', and
if the ingredient designated in paragraph (a)(6)(iv) of this section is
used alone, the label may alternatively bear either the statement
``spiced'' or the statement ``with added spice''; and if salt is the
only seasoning ingredient used, the label may alternatively bear any of
the statements ``salted'', ``with added salt'', or ``salt added''. If
the flavoring ingredients designated in paragraph (a)(6)(vii) of this
section are used, the words ``lemon flavored'' or ``with lemon
flavoring'' shall appear as part of the name on the label; for example,
``lemon flavored chunk light tuna''. Citric acid and any optional
solubilizing and dispersing agent used as specified in paragraph
(a)(6)(vii) of this section in connection with lemon flavoring
ingredients or emulsifying and suspending ingredients used as specified
in paragraph (a)(6)(viii) of this section shall be designated on the
label by their common or usual name.
(vii) Where the canned tuna contains the optional ingredient sodium
acid pyrophosphate as provided in paragraph (a)(1) of this section, the
label shall bear the statement ``pyrophosphate added'' or ``with added
(viii) Wherever the name of the food appears on the label so
conspicuously as to be easily seen under customary conditions of
purchase, the names of the optional ingredients used, as specified in
paragraphs (a)(8)(iii), (vi), and (vii) of this section (except if lemon
flavoring is added, this subparagraph applies only to the terms ``lemon
flavored'' or ``with lemon flavoring'', not to the constituent
ingredients of that flavoring or to any optional solubilizing or
dispersing ingredient used in connection with lemon flavoring
ingredients), shall immediately and conspicuously precede or follow such
name without intervening, written, printed, or graphic matter except
that the common name of the species of tuna fish may so intervene; but
the species name ``albacore'' may be employed only for canned tuna of
that species which meets the color designation ``white'' as prescribed
by paragraph (a)(4)(i) of this section.
(ix) Statements of optional ingredients present required by
(a)(8)(vi) of this section, but not subject to the provisions of
paragraph (a)(8)(viii) of this section shall be set forth on the label
with such prominence and conspicuousness as to render them likely to be
read and understood by the ordinary individual under customary
conditions of purchase.
(c) Fill of container. (1) The standard of fill of container for
canned tuna is a fill such that the average weight of the pressed cake
from 24 cans, as determined by the method prescribed by paragraph (c)(2)
of this section, is not less than the minimum value specified for the
corresponding can size and form of tuna ingredient in the following
I. Can size and form of tuna ingredient cake
If the can size in question is not listed, calculate the value for
column II as follows: From the list select as the comparable can size
that one having nearest the water capacity of the can size in question,
multiply the value listed in column II for the same form of tuna
ingredient by the water capacity of the can size in question, and
divided by the water capacity of the comparable can size. Water
capacities are determined by the general method provided in Sec.
130.12(a) of this chapter. For the purposes of this section, cans of
dimensions 211x109 shall be deemed to have a water capacity at 68 [deg]F
of 3.55 avoirdupois ounces of water; cans of dimensions 307x113, a water
capacity of 7.05 avoirdupois ounces of water; cans of dimensions
401x206, a water capacity of 13.80 avoirdupois ounces of water; and cans
of dimensions 603x408, a water capacity of 68.15 avoirdupois ounces of
(2) The methods referred to in paragraph (c)(1) of this section for
determining the weight of the pressed cake and referred to in paragraph
(a)(3)(i) of this section for determining the percent of free flakes and
the percent of pieces that pass through a \1/2\-inch-mesh sieve are as
(i) Have each of the 24 cans and contents at a temperature of 75
[deg]F within 5 [deg]F. Test each can in turn as
(ii) Cut out the top of the can (code end), using a can opener that
does not remove nor distort the double seam.
(iii) With the cut top held on the can contents, invert the can, and
drain the free liquid by gentle finger pressure on the cut lid so that
most of the free liquid drains from the can.
(iv) With the cut lid still in place, cut out the bottom of the can
with the can opener, then turn the can upright and remove the cut can
top (code end). Scrape off any adhering tuna particles into the tuna
mass in the can.
(v) Place the proper size of press cylinder as provided in paragraph
(c)(3)(i) of this section in a horizontal position on a table; then,
using the cut bottom of the can as a pusher, gently force the can
contents from the can into the cylinder so that the flat side of the can
contents lies in contact with the bottom of the cylinder. Remove the
bottom of the can that was used as the pusher and scrape any adhering
particles from the can body and bottom of the can, and put them in the
(vi) Place the cylinder plunger on top of the can contents in the
cylinder. Remove the eyebolt and put the cylinder and plunger in
position on the press (paragraph (c)(3)(iii) of this section).
(vii) Begin the operation of the press and as soon as liquid is
observed coming from the cylinder start timing the operation. Apply
pressure to the plunger slowly and at a uniform rate, so that a full
minute is used to reach a pressure of 384 pounds per square inch of
plunger face in contact with the can
contents. Hold this pressure for 1 additional minute and then release
the pressure and disengage the plunger from the press shaft. Tip the
press cylinder so that any free liquid is drained out.
(viii) Remove press cylinder with plunger from the press, insert
eyebolt in plunger and withdraw it from the cylinder. Loosen the pressed
cake from the cylinder with a thin blade and remove the entire pressed
cake as gently as possible, to keep the mass in a single cake during
this operation. Place the pressed cake and any pieces that adhered to
the plunger and cylinder in a tared receiving pan and determine the
weight of the pressed material.
(ix) For cans larger than 401x206, cut out the top of the can and
drain off free liquid from the can contents as in operations described
in paragraphs (c)(2)(ii) and (iii) of this section. Determine the gross
weight of the can and remaining contents. Using a tared core cutter as
provided for in paragraph (c)(3)(ii) of this section, cut vertically a
core of the drained material in the can. Determine the weight of the
core. With a thin spatula transfer the core to the pressing cylinder for
401x206 cans. Determine the weight of the pressed cake as in the
operations described in paragraphs (c)(2)(v) through (viii) of this
section. Remove the remaining drained contents of the can, reserving the
contents for the determination of free flakes (paragraph (c)(2)(xi) of
this section), weigh the empty can, and calculate the weight of the
total drained material. Calculate the weight of pressed cake on the
entire can basis by multiplying the weight of the pressed cake of the
core by the ratio of the weight of the drained contents of the can to
the weight of the core before pressing.
(x) Repeat the determination of weight of pressed cake on the
remainder of the 24 cans and determine the average weight of pressed
cake for the purpose of paragraph (c)(1) of this section.
(xi) Determination of free flakes: If the optional form of tuna
ingredient is solid pack, determine the percent of free flakes. Any
flakes resulting from the operations described in this paragraph
(c)(2)(xi) or in other parts of this paragraph are to be weighed as free
flakes. Only fragments that were broken in the canning procedure are
considered to be free flakes. If the can is of such size that its entire
drained contents were pressed as described in paragraphs (c)(2)(i) to
(viii) of this section, inclusive, examine the pressed cake carefully
for free flakes. Using a spatula, scrape free flakes gently from the
outside of the cake. Weigh the aggregate free flakes that were broken
from the loin segments in the canning procedure and calculate their
percentage of the total weight of pressed cake. If the can is of such
size that a core was cut for pressing as described in paragraph
(c)(2)(ix) of this section, make the examination for free flakes on a
weighed portion of the drained material remaining after the core was
removed. The weight of the portion examined should approximately equal
the weight of the core before pressing. Calculate the weight of the free
flakes that were broken from the loins in the canning procedure as a
percentage of the weight of the portion examined.
(xii) Determination of particle size: If the optional form of tuna
ingredient is chunks, flakes, or grated, the pressed cake resulting from
the operations described in paragraphs (c)(2)(i) to (ix) of this
section, inclusive, is gently separated by hand, care being taken to
avoid breaking the pieces. The separated pieces are evenly distributed
over the top sieve of the screen separation equipment described in
paragraph (c)(3)(iv) of this section. Beginning with the top sieve, lift
and drop each sieve by its open edge three times. Each time, the open
edge of the sieve is lifted the full distance permitted by the device.
Combine and weigh the material remaining on the three top sieves (1\1/
2\-inch, 1-inch, \1/2\-inch screens), and determine the combined
percentage retention by weight in relation to the total weight of the
(3)(i) The press cylinder and plunger referred to in paragraph
(c)(2) of this section are made of stainless steel. The press cylinders
are made with a lip to facilitate drainage of the liquid. Plungers have
a threaded center hole, about half as deep as the thickness of the
plunger, for receiving a ringbolt to assist in removing the plunger from
the press cylinder. Dimensions for press cylinders and plungers are as
For can size 211x109
Inside depth, approximately 3\3/4\ inches.
Inside diameter, 2.593 inches.
Wall thickness, approximately \3/8\ inch.
Thickness, approximately 1 inch.
Diameter, 2.568 inches.
For can size 307x113
Inside depth, approximately 4 inches.
Inside diameter, 3.344 inches.
Wall thickness, approximately \3/8\ inch.
Thickness, approximately 1\1/4\ inches.
Diameter, 3.319 inches.
For can size 401x206
Inside depth, approximately 4\1/8\ inches.
Inside diameter, 3.969 inches.
Wall thickness, approximately \1/2\ inch.
Thickness, approximately 1\1/4\ inches.
Diameter, 3.944 inches.
For can sizes where the diameter is greater than 401, the core cutter
described in paragraph (c)(3)(ii) of this section shall be used and the
resulting core pressed in the press cylinder for can size 401x206. For
can sizes differing from those specified in this paragraph (c)(3)(i),
special press cylinders and plungers may be used. Special press less
than the outside diameters, at the cylinders have inside diameters \1/
10\-inch double seam, for the can sizes for which the cylinders are
used; plunger diameters are 0.025-inch less than the inside diameters of
the press cylinders.
(ii) The core cutter referred to in paragraph (c)(2) (ix) and (xi)
of this section and paragraph (c)(3)(i) of this section is made from a
previously sealed 300x407 can. The cover, including the top seam, is cut
out. The edge is smoothed and sharpened. A small hole to permit passage
of air is made in the bottom.
(iii) The hydraulic press referred to in paragraph (c)(2) (vi) to
(x) of this section, inclusive, is made by so mounting a hydraulic jack,
in a strong frame, that it will press horizontally against the center of
the plunger in the press cylinder used. The frame is so braced that it
does not change shape when pressure is applied. The gauge on the
hydraulic jack is so calibrated that it will indicate, for the plunger
being used, when the plunger is pressing against the contents of the
press cylinder with a pressure of 384 pounds per square inch of plunger
(iv) The sieving device referred to in paragraph (c)(2)(xii) of this
section consists of three sieves, each approximately 1 foot square,
loosely mounted, one above the other, in a metal frame. The mesh in the
top sieve complies with the specifications for 1\1/2\-inch woven-wire
cloth as prescribed in paragraph (a)(7) of this section. The meshes in
the sieves below comply with similar specifications for 1-inch and \1/
2\-inch woven-wire cloth as set forth in the same publication. The sides
of each sieve are formed, in a raised rim, from \3/4\-inch x \1/8\-inch
metal strap. The frame has tracks made of \3/8\-inch angle metal to
support each sieve under each side. The tracks are so positioned as to
permit each sieve a free vertical travel of 1\3/4\ inches.
(4) If canned tuna falls below the applicable standard of fill of
container prescribed in paragraph (c)(1) of this section, the label
shall bear the general statement of substandard fill provided in Sec.
130.14(b) of this chapter, in the manner and form therein specified.
[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,
Additives that reference this regulation: