CFR

381.167—Other poultry dishes and specialty items.

Poultry dishes and specialty items listed in Table IV of this paragraph shall meet the requirements set forth in said table, irrespective of the type of packaging, and the percentages in Table IV shall be calculated on a ready-to-serve basis, except that soup bases in institutional packs which are prepared for sale to institutional users shall have a minimum of 15 percent cooked deboned poultry meat based on the weight of the soup base product.

Table IV

Product name 1	Minimum percent cooked deboned poultry meat of kind indicated	Minimum percent cooked poultry of kind indicated, indicating bone
(Kind) Ravioli	2
(Kind) Soup	2
Chop Suey with (Kind)	2
(Kind) Chop Suey	4
(Kind) Chow Mein without noodles	4
(Kind) Tamales	6
Noodles or Dumplings with (Kind) 2	6
(Kind) Stew	12
(Kind) Fricassee of Wings		40
(Kind) Noodles or Dumplings 2	15	30
(Kind) with Vegetables	15
Gravy with sliced (Kind)	15
(Kind) Tetrazzini	15
(Kind) chili with beans	17
Creamed (Kind)	20
(Kind) Cacciatore	20	40
(Kind) Fricassee	20	40
(Kind) A-La-King	20
(Kind) croquettes	25
Slice (Kind) with Gravy and Dressing	25
(Kind) Salad 3	25
(Kind) chili	28
(Kind) Hash	30
Sliced (Kind) with Gravy	35
Minced (Kind) Barbecue	40
1 The product name may contain other appropriate descriptive terms such as “noodle”; e.g., “Chicken Noodle Soup.”
2 This standard also applies to products named (Kind) with rice or similar starches.
3 The 25 percent-standard listed includes poultry meat plus proportions of skin and fat natural to the poultry used.

Code of Federal Regulations

[37 FR 9706, May 16, 1972, as amended at 39 FR 4569, Feb. 5, 1974]

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