Title 21
PART 123
Part 123 - Fish And Fishery Products
- Authority: 21 U.S.C. 321, 342, 343, 346, 348, 371, 374, 379e, 381, 393; 42 U.S.C. 241, 241l, 264.
- Source: 60 FR 65197, Dec. 18, 1995, unless otherwise noted.
| 21:2.0.1.1.21.1 | SUBPART A | Subpart A - General Provisions | |
| 21:2.0.1.1.21.1.1.1 | SECTION 123.3 | 123.3 Definitions. | |
| 21:2.0.1.1.21.1.1.2 | SECTION 123.5 | 123.5 Current good manufacturing practice. | |
| 21:2.0.1.1.21.1.1.3 | SECTION 123.6 | 123.6 Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan. | |
| 21:2.0.1.1.21.1.1.4 | SECTION 123.7 | 123.7 Corrective actions. | |
| 21:2.0.1.1.21.1.1.5 | SECTION 123.8 | 123.8 Verification. | |
| 21:2.0.1.1.21.1.1.6 | SECTION 123.9 | 123.9 Records. | |
| 21:2.0.1.1.21.1.1.7 | SECTION 123.10 | 123.10 Training. | |
| 21:2.0.1.1.21.1.1.8 | SECTION 123.11 | 123.11 Sanitation control procedures. | |
| 21:2.0.1.1.21.1.1.9 | SECTION 123.12 | 123.12 Special requirements for imported products. | |
| 21:2.0.1.1.21.2 | SUBPART B | Subpart B - Smoked and Smoke-Flavored Fishery Products | |
| 21:2.0.1.1.21.2.1.1 | SECTION 123.15 | 123.15 General. | |
| 21:2.0.1.1.21.2.1.2 | SECTION 123.16 | 123.16 Process controls. | |
| 21:2.0.1.1.21.3 | SUBPART C | Subpart C - Raw Molluscan Shellfish | |
| 21:2.0.1.1.21.3.1.1 | SECTION 123.20 | 123.20 General. | |
| 21:2.0.1.1.21.3.1.2 | SECTION 123.28 | 123.28 Source controls. |