(2) The procedures used and the recommendations made when inspecting
food for wholesomeness or food establishments for sanitation will be in accordance with
Army Regulation 40-657, Veterinary Food Inspections.
a. Adequate. A method is adequate if it accomplishes the intended purpose in
keeping with accepted public health practices.
b. Adulterated. Food is adulterated if:
(1) It bears or contains any poisonous or deleterious substance in a quantity
which may render it injurious to health.
(2) It bears or contains added poisonous or deleterious substance for which
no safe tolerance has been officially established, or in excess of such tolerance if one
has been established.
(3) It consists in whole or part of any filthy, putrid, or decomposed
substance, or if it is otherwise unfit for human consumption.
(4) It has been processed, prepared, packed, or held under unsanitary
conditions, whereby it may have become contaminated with filth, or whereby it may
have been rendered injurious to health.
(5) It is in whole or in part the product of a diseased animal, or an animal
which had died otherwise than by slaughter.
(6) Its container is composed in whole or in part of any poisonous or
deleterious substance which may render the contents injurious to health.
c. Contamination. Contamination is the act or process of exposing the product
to an adulterant or unwholesome material.
d. Food. Food is raw, cooked, or processed edible substance, ice, beverage, or
ingredient used or intended for use or for sale in whole or in part for human
e. Food Establishments. Food establishments include the buildings,
equipment, and vehicles used to handle, process, manufacture, assemble, store,
freeze, or transport foods.
f. Plant. A plant is the building or buildings or parts thereof, used for or in
connection with the manufacturing, processing, packaging, labeling, or holding of