Connecticut · Regulations
21a-100 — Labeling of Cuts of Meat Sold by Food Establishments
17 sections
17 sections
- R.C.S.A. § 21a-100-1Statement of purpose
- R.C.S.A. § 21a-100-2General definitions
- R.C.S.A. § 21a-100-2General definitionsSuperseded
- R.C.S.A. § 21a-100-3Fanciful names and true names for cuts of meat
- R.C.S.A. § 21a-100-3Fanciful names and true names for cuts of meatSuperseded
- R.C.S.A. § 21a-100-4Standard descriptive terms for certain cuts of meat
- R.C.S.A. § 21a-100-4Standard descriptive terms for certain cuts of meatSuperseded
- R.C.S.A. § 21a-100-5Labeling requirements
- R.C.S.A. § 21a-100-5Labeling requirementsSuperseded
- R.C.S.A. § 21a-100-6Administrative provisions
- R.C.S.A. § 21a-100-6Administrative provisionsSuperseded
- R.C.S.A. § 21a-100-7Statement of purpose and scope
- R.C.S.A. § 21a-100-8General definitions
- R.C.S.A. § 21a-100-8General definitionsSuperseded
- R.C.S.A. § 21a-100-9Food additives
- R.C.S.A. § 21a-100-10Standards for olive oil, labeling and administrative provisions
- R.C.S.A. § 21a-100-10Standards for olive oil, labeling and administrative provisionsSuperseded