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| 21:2.0.1.1 | SUBCHAP B
| SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION | |
| 21:2.0.1.1.1 | PART 100
| PART 100 - GENERAL | |
| 21:2.0.1.1.2 | PART 101
| PART 101 - FOOD LABELING | |
| 21:2.0.1.1.3 | PART 102
| PART 102 - COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS | |
| 21:2.0.1.1.4 | PART 104
| PART 104 - NUTRITIONAL QUALITY GUIDELINES FOR FOODS | |
| 21:2.0.1.1.5 | PART 105
| PART 105 - FOODS FOR SPECIAL DIETARY USE | |
| 21:2.0.1.1.6 | PART 106
| PART 106 - INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS | |
| 21:2.0.1.1.7 | PART 107
| PART 107 - INFANT FORMULA | |
| 21:2.0.1.1.8 | PART 108
| PART 108 - EMERGENCY PERMIT CONTROL | |
| 21:2.0.1.1.9 | PART 109
| PART 109 - UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL | |
| 21:2.0.1.1.10 | PART 110
| PART 110 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD | |
| 21:2.0.1.1.11 | PART 111
| PART 111 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS | |
| 21:2.0.1.1.12 | PART 112
| PART 112 - STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION | |
| 21:2.0.1.1.13 | PART 113
| PART 113 - THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS | |
| 21:2.0.1.1.14 | PART 114
| PART 114 - ACIDIFIED FOODS | |
| 21:2.0.1.1.15 | PART 115
| PART 115 - SHELL EGGS | |
| 21:2.0.1.1.16 | PART 117
| PART 117 - CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD | |
| 21:2.0.1.1.17 | PART 118
| PART 118 - PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS | |
| 21:2.0.1.1.18 | PART 119
| PART 119 - DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK | |
| 21:2.0.1.1.19 | PART 120
| PART 120 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS | |
| 21:2.0.1.1.20 | PART 121
| PART 121 - MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION | |
| 21:2.0.1.1.21 | PART 123
| PART 123 - FISH AND FISHERY PRODUCTS | |
| 21:2.0.1.1.22 | PART 129
| PART 129 - PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER | |
| 21:2.0.1.1.23 | PART 130
| PART 130 - FOOD STANDARDS: GENERAL | |
| 21:2.0.1.1.24 | PART 131
| PART 131 - MILK AND CREAM | |
| 21:2.0.1.1.25 | PART 133
| PART 133 - CHEESES AND RELATED CHEESE PRODUCTS | |
| 21:2.0.1.1.26 | PART 135
| PART 135 - FROZEN DESSERTS | |
| 21:2.0.1.1.27 | PART 136
| PART 136 - BAKERY PRODUCTS | |
| 21:2.0.1.1.28 | PART 137
| PART 137 - CEREAL FLOURS AND RELATED PRODUCTS | |
| 21:2.0.1.1.29 | PART 139
| PART 139 - MACARONI AND NOODLE PRODUCTS | |
| 21:2.0.1.1.30 | PART 145
| PART 145 - CANNED FRUITS | |
| 21:2.0.1.1.31 | PART 146
| PART 146 - CANNED FRUIT JUICES | |
| 21:2.0.1.1.32 | PART 150
| PART 150 - FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS | |
| 21:2.0.1.1.33 | PART 152
| PART 152 - FRUIT PIES | |
| 21:2.0.1.1.34 | PART 155
| PART 155 - CANNED VEGETABLES | |
| 21:2.0.1.1.35 | PART 156
| PART 156 - VEGETABLE JUICES | |
| 21:2.0.1.1.36 | PART 158
| PART 158 - FROZEN VEGETABLES | |
| 21:2.0.1.1.37 | PART 160
| PART 160 - EGGS AND EGG PRODUCTS | |
| 21:2.0.1.1.38 | PART 161
| PART 161 - FISH AND SHELLFISH | |
| 21:2.0.1.1.39 | PART 163
| PART 163 - CACAO PRODUCTS | |
| 21:2.0.1.1.40 | PART 164
| PART 164 - TREE NUT AND PEANUT PRODUCTS | |
| 21:2.0.1.1.41 | PART 165
| PART 165 - BEVERAGES | |
| 21:2.0.1.1.42 | PART 166
| PART 166 - MARGARINE | |
| 21:2.0.1.1.43 | PART 168
| PART 168 - SWEETENERS AND TABLE SIRUPS | |
| 21:2.0.1.1.44 | PART 169
| PART 169 - FOOD DRESSINGS AND FLAVORINGS | |