Title 21

PART 110

Part 110 - Current Good Manufacturing Practice In Manufacturing, Packing, Or Holding Human Food

PART 110 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD Authority:21 U.S.C. 342, 371, 374; 42 U.S.C. 264. Source:51 FR 22475, June 19, 1986, unless otherwise noted. Editorial Note:Nomenclature changes to part 110 appear at 81 FR 49896, July 29, 2016.

• Authority: 21 U.S.C. 342, 371, 374; 42 U.S.C. 264.
• Source: 51 FR 22475, June 19, 1986, unless otherwise noted.

21:2.0.1.1.10.1	SUBPART A	Subpart A - General Provisions
21:2.0.1.1.10.1.1.1	SECTION 110.3	110.3 Definitions.
21:2.0.1.1.10.1.1.2	SECTION 110.5	110.5 Current good manufacturing practice.
21:2.0.1.1.10.1.1.3	SECTION 110.10	110.10 Personnel.
21:2.0.1.1.10.1.1.4	SECTION 110.19	110.19 Exclusions.
21:2.0.1.1.10.2	SUBPART B	Subpart B - Buildings and Facilities
21:2.0.1.1.10.2.1.1	SECTION 110.20	110.20 Plant and grounds.
21:2.0.1.1.10.2.1.2	SECTION 110.35	110.35 Sanitary operations.
21:2.0.1.1.10.2.1.3	SECTION 110.37	110.37 Sanitary facilities and controls.
21:2.0.1.1.10.3	SUBPART C	Subpart C - Equipment
21:2.0.1.1.10.3.1.1	SECTION 110.40	110.40 Equipment and utensils.
21:2.0.1.1.10.4	SUBPART D	Subpart D [Reserved]
21:2.0.1.1.10.5	SUBPART E	Subpart E - Production and Process Controls
21:2.0.1.1.10.5.1.1	SECTION 110.80	110.80 Processes and controls.
21:2.0.1.1.10.5.1.2	SECTION 110.93	110.93 Warehousing and distribution.
21:2.0.1.1.10.6	SUBPART F	Subpart F [Reserved]
21:2.0.1.1.10.7	SUBPART G	Subpart G - Defect Action Levels
21:2.0.1.1.10.7.1.1	SECTION 110.110	110.110 Natural or unavoidable defects in food for human use that present no health hazard.

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