| 21:2.0.1.1.1 | PART 100
| PART 100 - GENERAL | |
| 21:2.0.1.1.1.1 | SUBPART A
| Subpart A - State and Local Requirements | |
| 21:2.0.1.1.1.1.1.1 | SECTION 100.1
| 100.1 Petitions requesting exemption from preemption for State or local requirements. | |
| 21:2.0.1.1.1.1.1.2 | SECTION 100.2
| 100.2 State enforcement of Federal regulations. | |
| 21:2.0.1.1.1.2 | SUBPART B
| Subparts B-E [Reserved] | |
| 21:2.0.1.1.1.3 | SUBPART F
| Subpart F - Misbranding for Reasons Other Than Labeling | |
| 21:2.0.1.1.1.3.1.1 | SECTION 100.100
| 100.100 Misleading containers. | |
| 21:2.0.1.1.1.4 | SUBPART G
| Subpart G - Specific Administrative Rulings and Decisions | |
| 21:2.0.1.1.1.4.1.1 | SECTION 100.155
| 100.155 Salt and iodized salt. | |
| 21:2.0.1.1.2 | PART 101
| PART 101 - FOOD LABELING | |
| 21:2.0.1.1.2.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.2.1.1.1 | SECTION 101.1
| 101.1 Principal display panel of package form food. | |
| 21:2.0.1.1.2.1.1.2 | SECTION 101.2
| 101.2 Information panel of package form food. | |
| 21:2.0.1.1.2.1.1.3 | SECTION 101.3
| 101.3 Identity labeling of food in packaged form. | |
| 21:2.0.1.1.2.1.1.4 | SECTION 101.4
| 101.4 Food; designation of ingredients. | |
| 21:2.0.1.1.2.1.1.5 | SECTION 101.5
| 101.5 Food; name and place of business of manufacturer, packer, or distributor. | |
| 21:2.0.1.1.2.1.1.6 | SECTION 101.7
| 101.7 Declaration of net quantity of contents. | |
| 21:2.0.1.1.2.1.1.7 | SECTION 101.8
| 101.8 Vending machines. | |
| 21:2.0.1.1.2.1.1.8 | SECTION 101.9
| 101.9 Nutrition labeling of food. | |
| 21:2.0.1.1.2.1.1.9 | SECTION 101.10
| 101.10 Nutrition labeling of restaurant foods whose labels or labeling bear nutrient content claims or health claims. | |
| 21:2.0.1.1.2.1.1.10 | SECTION 101.11
| 101.11 Nutrition labeling of standard menu items in covered establishments. | |
| 21:2.0.1.1.2.1.1.11 | SECTION 101.12
| 101.12 Reference amounts customarily consumed per eating occasion. | |
| 21:2.0.1.1.2.1.1.12 | SECTION 101.13
| 101.13 Nutrient content claims - general principles. | |
| 21:2.0.1.1.2.1.1.13 | SECTION 101.14
| 101.14 Health claims: general requirements. | |
| 21:2.0.1.1.2.1.1.14 | SECTION 101.15
| 101.15 Food; prominence of required statements. | |
| 21:2.0.1.1.2.1.1.15 | SECTION 101.17
| 101.17 Food labeling warning, notice, and safe handling statements. | |
| 21:2.0.1.1.2.1.1.16 | SECTION 101.18
| 101.18 Misbranding of food. | |
| 21:2.0.1.1.2.2 | SUBPART B
| Subpart B - Specific Food Labeling Requirements | |
| 21:2.0.1.1.2.2.1.1 | SECTION 101.22
| 101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives. | |
| 21:2.0.1.1.2.2.1.2 | SECTION 101.30
| 101.30 Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice. | |
| 21:2.0.1.1.2.3 | SUBPART C
| Subpart C - Specific Nutrition Labeling Requirements and Guidelines | |
| 21:2.0.1.1.2.3.1.1 | SECTION 101.36
| 101.36 Nutrition labeling of dietary supplements. | |
| 21:2.0.1.1.2.3.1.2 | SECTION 101.42
| 101.42 Nutrition labeling of raw fruit, vegetables, and fish. | |
| 21:2.0.1.1.2.3.1.3 | SECTION 101.43
| 101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish. | |
| 21:2.0.1.1.2.3.1.4 | SECTION 101.44
| 101.44 What are the 20 most frequently consumed raw fruits, vegetables, and fish in the United States | |
| 21:2.0.1.1.2.3.1.5 | SECTION 101.45
| 101.45 Guidelines for the voluntary nutrition labeling of raw fruits, vegetables, and fish. | |
| 21:2.0.1.1.2.4 | SUBPART D
| Subpart D - Specific Requirements for Nutrient Content Claims | |
| 21:2.0.1.1.2.4.1.1 | SECTION 101.54
| 101.54 Nutrient content claims for “good source,” “high,” “more,” and “high potency.” | |
| 21:2.0.1.1.2.4.1.2 | SECTION 101.56
| 101.56 Nutrient content claims for “light” or “lite.” | |
| 21:2.0.1.1.2.4.1.3 | SECTION 101.60
| 101.60 Nutrient content claims for the calorie content of foods. | |
| 21:2.0.1.1.2.4.1.4 | SECTION 101.61
| 101.61 Nutrient content claims for the sodium content of foods. | |
| 21:2.0.1.1.2.4.1.5 | SECTION 101.62
| 101.62 Nutrient content claims for fat, fatty acid, and cholesterol content of foods. | |
| 21:2.0.1.1.2.4.1.6 | SECTION 101.65
| 101.65 Implied nutrient content claims and related label statements. | |
| 21:2.0.1.1.2.4.1.7 | SECTION 101.67
| 101.67 Use of nutrient content claims for butter. | |
| 21:2.0.1.1.2.4.1.8 | SECTION 101.69
| 101.69 Petitions for nutrient content claims. | |
| 21:2.0.1.1.2.5 | SUBPART E
| Subpart E - Specific Requirements for Health Claims | |
| 21:2.0.1.1.2.5.1.1 | SECTION 101.70
| 101.70 Petitions for health claims. | |
| 21:2.0.1.1.2.5.1.2 | SECTION 101.71
| 101.71 Health claims: claims not authorized. | |
| 21:2.0.1.1.2.5.1.3 | SECTION 101.72
| 101.72 Health claims: calcium, vitamin D, and osteoporosis. | |
| 21:2.0.1.1.2.5.1.4 | SECTION 101.73
| 101.73 Health claims: dietary lipids and cancer. | |
| 21:2.0.1.1.2.5.1.5 | SECTION 101.74
| 101.74 Health claims: sodium and hypertension. | |
| 21:2.0.1.1.2.5.1.6 | SECTION 101.75
| 101.75 Health claims: dietary saturated fat and cholesterol and risk of coronary heart disease. | |
| 21:2.0.1.1.2.5.1.7 | SECTION 101.76
| 101.76 Health claims: fiber-containing grain products, fruits, and vegetables and cancer. | |
| 21:2.0.1.1.2.5.1.8 | SECTION 101.77
| 101.77 Health claims: fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and risk of coronary heart disease. | |
| 21:2.0.1.1.2.5.1.9 | SECTION 101.78
| 101.78 Health claims: fruits and vegetables and cancer. | |
| 21:2.0.1.1.2.5.1.10 | SECTION 101.79
| 101.79 Health claims: Folate and neural tube defects. | |
| 21:2.0.1.1.2.5.1.11 | SECTION 101.80
| 101.80 Health claims: dietary noncariogenic carbohydrate sweeteners and dental caries. | |
| 21:2.0.1.1.2.5.1.12 | SECTION 101.81
| 101.81 Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD). | |
| 21:2.0.1.1.2.5.1.13 | SECTION 101.82
| 101.82 Health claims: Soy protein and risk of coronary heart disease (CHD). | |
| 21:2.0.1.1.2.5.1.14 | SECTION 101.83
| 101.83 Health claims: plant sterol/stanol esters and risk of coronary heart disease (CHD). | |
| 21:2.0.1.1.2.6 | SUBPART F
| Subpart F - Specific Requirements for Descriptive Claims That Are Neither Nutrient Content Claims nor Health Claims | |
| 21:2.0.1.1.2.6.1.1 | SECTION 101.91
| 101.91 Gluten-free labeling of food. | |
| 21:2.0.1.1.2.6.1.2 | SECTION 101.93
| 101.93 Certain types of statements for dietary supplements. | |
| 21:2.0.1.1.2.6.1.3 | SECTION 101.95
| 101.95 “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.” | |
| 21:2.0.1.1.2.7 | SUBPART G
| Subpart G - Exemptions From Food Labeling Requirements | |
| 21:2.0.1.1.2.7.1.1 | SECTION 101.100
| 101.100 Food; exemptions from labeling. | |
| 21:2.0.1.1.2.7.1.2 | SECTION 101.108
| 101.108 Temporary exemptions for purposes of conducting authorized food labeling experiments. | |
| 21:2.0.1.1.2.8 | SUBPART 0
| | |
| 21:2.0.1.1.2.9.1.1.1 | APPENDIX Appendix A
| Appendix A to Part 101 - Monier-Williams Procedure (With Modifications) for Sulfites in Food, Center for Food Safety and Applied Nutrition, Food and Drug Administration (November 1985) | |
| 21:2.0.1.1.2.9.1.1.2 | APPENDIX Appendix B
| Appendix B to Part 101 - Graphic Enhancements Used by the FDA | |
| 21:2.0.1.1.2.9.1.1.3 | APPENDIX Appendix C
| Appendix C to Part 101 - Nutrition Facts for Raw Fruits and Vegetables | |
| 21:2.0.1.1.2.9.1.1.4 | APPENDIX Appendix D
| Appendix D to Part 101 - Nutrition Facts for Cooked Fish | |
| 21:2.0.1.1.3 | PART 102
| PART 102 - COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS | |
| 21:2.0.1.1.3.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.3.1.1.1 | SECTION 102.5
| 102.5 General principles. | |
| 21:2.0.1.1.3.1.1.2 | SECTION 102.19
| 102.19 Petitions. | |
| 21:2.0.1.1.3.2 | SUBPART B
| Subpart B - Requirements for Specific Nonstandardized Foods | |
| 21:2.0.1.1.3.2.1.1 | SECTION 102.22
| 102.22 Protein hydrolysates. | |
| 21:2.0.1.1.3.2.1.2 | SECTION 102.23
| 102.23 Peanut spreads. | |
| 21:2.0.1.1.3.2.1.3 | SECTION 102.26
| 102.26 Frozen “heat and serve” dinners. | |
| 21:2.0.1.1.3.2.1.4 | SECTION 102.28
| 102.28 Foods packaged for use in the preparation of “main dishes” or “dinners.” | |
| 21:2.0.1.1.3.2.1.5 | SECTION 102.33
| 102.33 Beverages that contain fruit or vegetable juice. | |
| 21:2.0.1.1.3.2.1.6 | SECTION 102.37
| 102.37 Mixtures of edible fat or oil and olive oil. | |
| 21:2.0.1.1.3.2.1.7 | SECTION 102.39
| 102.39 Onion rings made from diced onion. | |
| 21:2.0.1.1.3.2.1.8 | SECTION 102.41
| 102.41 Potato chips made from dried potatoes. | |
| 21:2.0.1.1.3.2.1.9 | SECTION 102.45
| 102.45 Fish sticks or portions made from minced fish. | |
| 21:2.0.1.1.3.2.1.10 | SECTION 102.46
| 102.46 Pacific whiting. | |
| 21:2.0.1.1.3.2.1.11 | SECTION 102.47
| 102.47 Bonito. | |
| 21:2.0.1.1.3.2.1.12 | SECTION 102.49
| 102.49 Fried clams made from minced clams. | |
| 21:2.0.1.1.3.2.1.13 | SECTION 102.50
| 102.50 Crabmeat. | |
| 21:2.0.1.1.3.2.1.14 | SECTION 102.54
| 102.54 Seafood cocktails. | |
| 21:2.0.1.1.3.2.1.15 | SECTION 102.55
| 102.55 Nonstandardized breaded composite shrimp units. | |
| 21:2.0.1.1.3.2.1.16 | SECTION 102.57
| 102.57 Greenland turbot (Reinhardtius hippoglossoides). | |
| 21:2.0.1.1.4 | PART 104
| PART 104 - NUTRITIONAL QUALITY GUIDELINES FOR FOODS | |
| 21:2.0.1.1.4.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.4.1.1.1 | SECTION 104.5
| 104.5 General principles. | |
| 21:2.0.1.1.4.2 | SUBPART B
| Subpart B - Fortification Policy | |
| 21:2.0.1.1.4.2.1.1 | SECTION 104.20
| 104.20 Statement of purpose. | |
| 21:2.0.1.1.4.3 | SUBPART C
| Subpart C - Specific Nutritional Quality Guidelines | |
| 21:2.0.1.1.4.3.1.1 | SECTION 104.47
| 104.47 Frozen “heat and serve” dinner. | |
| 21:2.0.1.1.5 | PART 105
| PART 105 - FOODS FOR SPECIAL DIETARY USE | |
| 21:2.0.1.1.5.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.5.1.1.1 | SECTION 105.3
| 105.3 Definitions and interpretations. | |
| 21:2.0.1.1.5.2 | SUBPART B
| Subpart B - Label Statements | |
| 21:2.0.1.1.5.2.1.1 | SECTION 105.62
| 105.62 Hypoallergenic foods. | |
| 21:2.0.1.1.5.2.1.2 | SECTION 105.65
| 105.65 Infant foods. | |
| 21:2.0.1.1.5.2.1.3 | SECTION 105.66
| 105.66 Label statements relating to usefulness in reducing or maintaining body weight. | |
| 21:2.0.1.1.5.3 | SUBPART C
| Subpart C [Reserved] | |
| 21:2.0.1.1.5.4 | SUBPART D
| Subpart D - Standards of Identity [Reserved] | |
| 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 | |
| 21:2.0.1.1.6.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.6.1.1.1 | SECTION 106.1
| 106.1 Status and applicability of the regulations in part 106. | |
| 21:2.0.1.1.6.1.1.2 | SECTION 106.3
| 106.3 Definitions. | |
| 21:2.0.1.1.6.2 | SUBPART B
| Subpart B - Current Good Manufacturing Practice | |
| 21:2.0.1.1.6.2.1.1 | SECTION 106.5
| 106.5 Current good manufacturing practice. | |
| 21:2.0.1.1.6.2.1.2 | SECTION 106.6
| 106.6 Production and in-process control system. | |
| 21:2.0.1.1.6.2.1.3 | SECTION 106.10
| 106.10 Controls to prevent adulteration by workers. | |
| 21:2.0.1.1.6.2.1.4 | SECTION 106.20
| 106.20 Controls to prevent adulteration caused by facilities. | |
| 21:2.0.1.1.6.2.1.5 | SECTION 106.30
| 106.30 Controls to prevent adulteration caused by equipment or utensils. | |
| 21:2.0.1.1.6.2.1.6 | SECTION 106.35
| 106.35 Controls to prevent adulteration due to automatic (mechanical or electronic) equipment. | |
| 21:2.0.1.1.6.2.1.7 | SECTION 106.40
| 106.40 Controls to prevent adulteration caused by ingredients, containers, and closures. | |
| 21:2.0.1.1.6.2.1.8 | SECTION 106.50
| 106.50 Controls to prevent adulteration during manufacturing. | |
| 21:2.0.1.1.6.2.1.9 | SECTION 106.55
| 106.55 Controls to prevent adulteration from microorganisms. | |
| 21:2.0.1.1.6.2.1.10 | SECTION 106.60
| 106.60 Controls to prevent adulteration during packaging and labeling of infant formula. | |
| 21:2.0.1.1.6.2.1.11 | SECTION 106.70
| 106.70 Controls on the release of finished infant formula. | |
| 21:2.0.1.1.6.2.1.12 | SECTION 106.80
| 106.80 Traceability. | |
| 21:2.0.1.1.6.2.1.13 | SECTION 106.90
| 106.90 Audits of current good manufacturing practice. | |
| 21:2.0.1.1.6.3 | SUBPART C
| Subpart C - Quality Control Procedures | |
| 21:2.0.1.1.6.3.1.1 | SECTION 106.91
| 106.91 General quality control. | |
| 21:2.0.1.1.6.3.1.2 | SECTION 106.92
| 106.92 Audits of quality control procedures. | |
| 21:2.0.1.1.6.4 | SUBPART D
| Subpart D - Conduct of Audits | |
| 21:2.0.1.1.6.4.1.1 | SECTION 106.94
| 106.94 Audit plans and procedures. | |
| 21:2.0.1.1.6.5 | SUBPART E
| Subpart E - Quality Factors for Infant Formulas | |
| 21:2.0.1.1.6.5.1.1 | SECTION 106.96
| 106.96 Requirements for quality factors for infant formulas. | |
| 21:2.0.1.1.6.6 | SUBPART F
| Subpart F - Records and Reports | |
| 21:2.0.1.1.6.6.1.1 | SECTION 106.100
| 106.100 Records. | |
| 21:2.0.1.1.6.7 | SUBPART G
| Subpart G - Registration, Submission, and Notification Requirements | |
| 21:2.0.1.1.6.7.1.1 | SECTION 106.110
| 106.110 New infant formula registration. | |
| 21:2.0.1.1.6.7.1.2 | SECTION 106.120
| 106.120 New infant formula submission. | |
| 21:2.0.1.1.6.7.1.3 | SECTION 106.121
| 106.121 Quality factor assurances for infant formulas. | |
| 21:2.0.1.1.6.7.1.4 | SECTION 106.130
| 106.130 Verification submission. | |
| 21:2.0.1.1.6.7.1.5 | SECTION 106.140
| 106.140 Submission concerning a change in infant formula that may adulterate the product. | |
| 21:2.0.1.1.6.7.1.6 | SECTION 106.150
| 106.150 Notification of an adulterated or misbranded infant formula. | |
| 21:2.0.1.1.6.7.1.7 | SECTION 106.160
| 106.160 Incorporation by reference. | |
| 21:2.0.1.1.7 | PART 107
| PART 107 - INFANT FORMULA | |
| 21:2.0.1.1.7.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.7.1.1.1 | SECTION 107.1
| 107.1 Status and applicability of the regulations in part 107. | |
| 21:2.0.1.1.7.1.1.2 | SECTION 107.3
| 107.3 Definitions. | |
| 21:2.0.1.1.7.2 | SUBPART B
| Subpart B - Labeling | |
| 21:2.0.1.1.7.2.1.1 | SECTION 107.10
| 107.10 Nutrient information. | |
| 21:2.0.1.1.7.2.1.2 | SECTION 107.20
| 107.20 Directions for use. | |
| 21:2.0.1.1.7.2.1.3 | SECTION 107.30
| 107.30 Exemptions. | |
| 21:2.0.1.1.7.3 | SUBPART C
| Subpart C - Exempt Infant Formulas | |
| 21:2.0.1.1.7.3.1.1 | SECTION 107.50
| 107.50 Terms and conditions. | |
| 21:2.0.1.1.7.4 | SUBPART D
| Subpart D - Nutrient Requirements | |
| 21:2.0.1.1.7.4.1.1 | SECTION 107.100
| 107.100 Nutrient specifications. | |
| 21:2.0.1.1.7.5 | SUBPART E
| Subpart E - Infant Formula Recalls | |
| 21:2.0.1.1.7.5.1.1 | SECTION 107.200
| 107.200 Food and Drug Administration-required recall. | |
| 21:2.0.1.1.7.5.1.2 | SECTION 107.210
| 107.210 Firm-initiated product removals. | |
| 21:2.0.1.1.7.5.1.3 | SECTION 107.220
| 107.220 Scope and effect of infant formula recalls. | |
| 21:2.0.1.1.7.5.1.4 | SECTION 107.230
| 107.230 Elements of an infant formula recall. | |
| 21:2.0.1.1.7.5.1.5 | SECTION 107.240
| 107.240 Notification requirements. | |
| 21:2.0.1.1.7.5.1.6 | SECTION 107.250
| 107.250 Termination of an infant formula recall. | |
| 21:2.0.1.1.7.5.1.7 | SECTION 107.260
| 107.260 Revision of an infant formula recall. | |
| 21:2.0.1.1.7.5.1.8 | SECTION 107.270
| 107.270 Compliance with this subpart. | |
| 21:2.0.1.1.7.5.1.9 | SECTION 107.280
| 107.280 Records retention. | |
| 21:2.0.1.1.8 | PART 108
| PART 108 - EMERGENCY PERMIT CONTROL | |
| 21:2.0.1.1.8.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.8.1.1.1 | SECTION 108.3
| 108.3 Definitions. | |
| 21:2.0.1.1.8.1.1.2 | SECTION 108.5
| 108.5 Determination of the need for a permit. | |
| 21:2.0.1.1.8.1.1.3 | SECTION 108.6
| 108.6 Revocation of determination of need for permit. | |
| 21:2.0.1.1.8.1.1.4 | SECTION 108.7
| 108.7 Issuance or denial of permit. | |
| 21:2.0.1.1.8.1.1.5 | SECTION 108.10
| 108.10 Suspension and reinstatement of permit. | |
| 21:2.0.1.1.8.1.1.6 | SECTION 108.12
| 108.12 Manufacturing, processing, or packing without a permit, or in violation of a permit. | |
| 21:2.0.1.1.8.1.1.7 | SECTION 108.19
| 108.19 Establishment of requirements for exemption from section 404 of the act. | |
| 21:2.0.1.1.8.2 | SUBPART B
| Subpart B - Specific Requirements and Conditions for Exemption From or Compliance With an Emergency Permit | |
| 21:2.0.1.1.8.2.1.1 | SECTION 108.25
| 108.25 Acidified foods. | |
| 21:2.0.1.1.8.2.1.2 | SECTION 108.35
| 108.35 Thermal processing of low-acid foods packaged in hermetically sealed containers. | |
| 21:2.0.1.1.9 | PART 109
| PART 109 - UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL | |
| 21:2.0.1.1.9.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.9.1.1.1 | SECTION 109.3
| 109.3 Definitions and interpretations. | |
| 21:2.0.1.1.9.1.1.2 | SECTION 109.4
| 109.4 Establishment of tolerances, regulatory limits, and action levels. | |
| 21:2.0.1.1.9.1.1.3 | SECTION 109.6
| 109.6 Added poisonous or deleterious substances. | |
| 21:2.0.1.1.9.1.1.4 | SECTION 109.7
| 109.7 Unavoidability. | |
| 21:2.0.1.1.9.1.1.5 | SECTION 109.15
| 109.15 Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials. | |
| 21:2.0.1.1.9.1.1.6 | SECTION 109.16
| 109.16 Ornamental and decorative ceramicware. | |
| 21:2.0.1.1.9.2 | SUBPART B
| Subpart B - Tolerances for Unavoidable Poisonous or Deleterious Substances | |
| 21:2.0.1.1.9.2.1.1 | SECTION 109.30
| 109.30 Tolerances for polychlorinated biphenyls (PCB's). | |
| 21:2.0.1.1.9.3 | SUBPART C
| Subpart C - Regulatory Limits for Added Poisonous or Deleterious Substances [Reserved] | |
| 21:2.0.1.1.9.4 | SUBPART D
| Subpart D - Naturally Occurring Posionous or Deleterious Substances [Reserved] | |
| 21:2.0.1.1.10 | PART 110
| PART 110 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD | |
| 21:2.0.1.1.10.1 | 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. | |
| 21:2.0.1.1.11 | PART 111
| PART 111 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS | |
| 21:2.0.1.1.11.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.11.1.1.1 | SECTION 111.1
| 111.1 Who is subject to this part | |
| 21:2.0.1.1.11.1.1.2 | SECTION 111.3
| 111.3 What definitions apply to this part | |
| 21:2.0.1.1.11.1.1.3 | SECTION 111.5
| 111.5 Do other statutory provisions and regulations apply | |
| 21:2.0.1.1.11.2 | SUBPART B
| Subpart B - Personnel | |
| 21:2.0.1.1.11.2.1.1 | SECTION 111.8
| 111.8 What are the requirements under this subpart B for written procedures | |
| 21:2.0.1.1.11.2.1.2 | SECTION 111.10
| 111.10 What requirements apply for preventing microbial contamination from sick or infected personnel and for hygienic practices | |
| 21:2.0.1.1.11.2.1.3 | SECTION 111.12
| 111.12 What personnel qualification requirements apply | |
| 21:2.0.1.1.11.2.1.4 | SECTION 111.13
| 111.13 What supervisor requirements apply | |
| 21:2.0.1.1.11.2.1.5 | SECTION 111.14
| 111.14 Under this subpart B, what records must you make and keep | |
| 21:2.0.1.1.11.3 | SUBPART C
| Subpart C - Physical Plant and Grounds | |
| 21:2.0.1.1.11.3.1.1 | SECTION 111.15
| 111.15 What sanitation requirements apply to your physical plant and grounds | |
| 21:2.0.1.1.11.3.1.2 | SECTION 111.16
| 111.16 What are the requirements under this subpart C for written procedures | |
| 21:2.0.1.1.11.3.1.3 | SECTION 111.20
| 111.20 What design and construction requirements apply to your physical plant | |
| 21:2.0.1.1.11.3.1.4 | SECTION 111.23
| 111.23 Under this subpart C, what records must you make and keep | |
| 21:2.0.1.1.11.4 | SUBPART D
| Subpart D - Equipment and Utensils | |
| 21:2.0.1.1.11.4.1.1 | SECTION 111.25
| 111.25 What are the requirements under this subpart D for written procedures | |
| 21:2.0.1.1.11.4.1.2 | SECTION 111.27
| 111.27 What requirements apply to the equipment and utensils that you use | |
| 21:2.0.1.1.11.4.1.3 | SECTION 111.30
| 111.30 What requirements apply to automated, mechanical, or electronic equipment | |
| 21:2.0.1.1.11.4.1.4 | SECTION 111.35
| 111.35 Under this subpart D, what records must you make and keep | |
| 21:2.0.1.1.11.5 | SUBPART E
| Subpart E - Requirement to Establish a Production and Process Control System | |
| 21:2.0.1.1.11.5.1.1 | SECTION 111.55
| 111.55 What are the requirements to implement a production and process control system | |
| 21:2.0.1.1.11.5.1.2 | SECTION 111.60
| 111.60 What are the design requirements for the production and process control system | |
| 21:2.0.1.1.11.5.1.3 | SECTION 111.65
| 111.65 What are the requirements for quality control operations | |
| 21:2.0.1.1.11.5.1.4 | SECTION 111.70
| 111.70 What specifications must you establish | |
| 21:2.0.1.1.11.5.1.5 | SECTION 111.73
| 111.73 What is your responsibility for determining whether established specifications are met | |
| 21:2.0.1.1.11.5.1.6 | SECTION 111.75
| 111.75 What must you do to determine whether specifications are met | |
| 21:2.0.1.1.11.5.1.7 | SECTION 111.77
| 111.77 What must you do if established specifications are not met | |
| 21:2.0.1.1.11.5.1.8 | SECTION 111.80
| 111.80 What representative samples must you collect | |
| 21:2.0.1.1.11.5.1.9 | SECTION 111.83
| 111.83 What are the requirements for reserve samples | |
| 21:2.0.1.1.11.5.1.10 | SECTION 111.87
| 111.87 Who conducts a material review and makes a disposition decision | |
| 21:2.0.1.1.11.5.1.11 | SECTION 111.90
| 111.90 What requirements apply to treatments, in-process adjustments, and reprocessing when there is a deviation or unanticipated occurrence or when a specification established in accordance with § 111.70 is not met | |
| 21:2.0.1.1.11.5.1.12 | SECTION 111.95
| 111.95 Under this subpart E, what records must you make and keep | |
| 21:2.0.1.1.11.6 | SUBPART F
| Subpart F - Production and Process Control System: Requirements for Quality Control | |
| 21:2.0.1.1.11.6.1.1 | SECTION 111.103
| 111.103 What are the requirements under this subpart F for written procedures | |
| 21:2.0.1.1.11.6.1.2 | SECTION 111.105
| 111.105 What must quality control personnel do | |
| 21:2.0.1.1.11.6.1.3 | SECTION 111.110
| 111.110 What quality control operations are required for laboratory operations associated with the production and process control system | |
| 21:2.0.1.1.11.6.1.4 | SECTION 111.113
| 111.113 What quality control operations are required for a material review and disposition decision | |
| 21:2.0.1.1.11.6.1.5 | SECTION 111.117
| 111.117 What quality control operations are required for equipment, instruments, and controls | |
| 21:2.0.1.1.11.6.1.6 | SECTION 111.120
| 111.120 What quality control operations are required for components, packaging, and labels before use in the manufacture of a dietary supplement | |
| 21:2.0.1.1.11.6.1.7 | SECTION 111.123
| 111.123 What quality control operations are required for the master manufacturing record, the batch production record, and manufacturing operations | |
| 21:2.0.1.1.11.6.1.8 | SECTION 111.127
| 111.127 What quality control operations are required for packaging and labeling operations | |
| 21:2.0.1.1.11.6.1.9 | SECTION 111.130
| 111.130 What quality control operations are required for returned dietary supplements | |
| 21:2.0.1.1.11.6.1.10 | SECTION 111.135
| 111.135 What quality control operations are required for product complaints | |
| 21:2.0.1.1.11.6.1.11 | SECTION 111.140
| 111.140 Under this subpart F, what records must you make and keep | |
| 21:2.0.1.1.11.7 | SUBPART G
| Subpart G - Production and Process Control System: Requirements for Components, Packaging, and Labels and for Product That You Receive for Packaging or Labeling as a Dietary Supplement | |
| 21:2.0.1.1.11.7.1.1 | SECTION 111.153
| 111.153 What are the requirements under this subpart G for written procedures | |
| 21:2.0.1.1.11.7.1.2 | SECTION 111.155
| 111.155 What requirements apply to components of dietary supplements | |
| 21:2.0.1.1.11.7.1.3 | SECTION 111.160
| 111.160 What requirements apply to packaging and labels received | |
| 21:2.0.1.1.11.7.1.4 | SECTION 111.165
| 111.165 What requirements apply to a product received for packaging or labeling as a dietary supplement (and for distribution rather than for return to the supplier) | |
| 21:2.0.1.1.11.7.1.5 | SECTION 111.170
| 111.170 What requirements apply to rejected components, packaging, and labels, and to rejected products that are received for packaging or labeling as a dietary supplement | |
| 21:2.0.1.1.11.7.1.6 | SECTION 111.180
| 111.180 Under this subpart G, what records must you make and keep | |
| 21:2.0.1.1.11.8 | SUBPART H
| Subpart H - Production and Process Control System: Requirements for the Master Manufacturing Record | |
| 21:2.0.1.1.11.8.1.1 | SECTION 111.205
| 111.205 What is the requirement to establish a master manufacturing record | |
| 21:2.0.1.1.11.8.1.2 | SECTION 111.210
| 111.210 What must the master manufacturing record include | |
| 21:2.0.1.1.11.9 | SUBPART I
| Subpart I - Production and Process Control System: Requirements for the Batch Production Record | |
| 21:2.0.1.1.11.9.1.1 | SECTION 111.255
| 111.255 What is the requirement to establish a batch production record | |
| 21:2.0.1.1.11.9.1.2 | SECTION 111.260
| 111.260 What must the batch record include | |
| 21:2.0.1.1.11.10 | SUBPART J
| Subpart J - Production and Process Control System: Requirements for Laboratory Operations | |
| 21:2.0.1.1.11.10.1.1 | SECTION 111.303
| 111.303 What are the requirements under this subpart J for written procedures | |
| 21:2.0.1.1.11.10.1.2 | SECTION 111.310
| 111.310 What are the requirements for the laboratory facilities that you use | |
| 21:2.0.1.1.11.10.1.3 | SECTION 111.315
| 111.315 What are the requirements for laboratory control processes | |
| 21:2.0.1.1.11.10.1.4 | SECTION 111.320
| 111.320 What requirements apply to laboratory methods for testing and examination | |
| 21:2.0.1.1.11.10.1.5 | SECTION 111.325
| 111.325 Under this subpart J, what records must you make and keep | |
| 21:2.0.1.1.11.11 | SUBPART K
| Subpart K - Production and Process Control System: Requirements for Manufacturing Operations | |
| 21:2.0.1.1.11.11.1.1 | SECTION 111.353
| 111.353 What are the requirements under this subpart K for written procedures | |
| 21:2.0.1.1.11.11.1.2 | SECTION 111.355
| 111.355 What are the design requirements for manufacturing operations | |
| 21:2.0.1.1.11.11.1.3 | SECTION 111.360
| 111.360 What are the requirements for sanitation | |
| 21:2.0.1.1.11.11.1.4 | SECTION 111.365
| 111.365 What precautions must you take to prevent contamination | |
| 21:2.0.1.1.11.11.1.5 | SECTION 111.370
| 111.370 What requirements apply to rejected dietary supplements | |
| 21:2.0.1.1.11.11.1.6 | SECTION 111.375
| 111.375 Under this subpart K, what records must you make and keep | |
| 21:2.0.1.1.11.12 | SUBPART L
| Subpart L - Production and Process Control System: Requirements for Packaging and Labeling Operations | |
| 21:2.0.1.1.11.12.1.1 | SECTION 111.403
| 111.403 What are the requirements under this subpart L for written procedures | |
| 21:2.0.1.1.11.12.1.2 | SECTION 111.410
| 111.410 What requirements apply to packaging and labels | |
| 21:2.0.1.1.11.12.1.3 | SECTION 111.415
| 111.415 What requirements apply to filling, assembling, packaging, labeling, and related operations | |
| 21:2.0.1.1.11.12.1.4 | SECTION 111.420
| 111.420 What requirements apply to repackaging and relabeling | |
| 21:2.0.1.1.11.12.1.5 | SECTION 111.425
| 111.425 What requirements apply to a packaged and labeled dietary supplement that is rejected for distribution | |
| 21:2.0.1.1.11.12.1.6 | SECTION 111.430
| 111.430 Under this subpart L, what records must you make and keep | |
| 21:2.0.1.1.11.13 | SUBPART M
| Subpart M - Holding and Distributing | |
| 21:2.0.1.1.11.13.1.1 | SECTION 111.453
| 111.453 What are the requirements under this subpart for M written procedures | |
| 21:2.0.1.1.11.13.1.2 | SECTION 111.455
| 111.455 What requirements apply to holding components, dietary supplements, packaging, and labels | |
| 21:2.0.1.1.11.13.1.3 | SECTION 111.460
| 111.460 What requirements apply to holding in-process material | |
| 21:2.0.1.1.11.13.1.4 | SECTION 111.465
| 111.465 What requirements apply to holding reserve samples of dietary supplements | |
| 21:2.0.1.1.11.13.1.5 | SECTION 111.470
| 111.470 What requirements apply to distributing dietary supplements | |
| 21:2.0.1.1.11.13.1.6 | SECTION 111.475
| 111.475 Under this subpart M, what records must you make and keep | |
| 21:2.0.1.1.11.14 | SUBPART N
| Subpart N - Returned Dietary Supplements | |
| 21:2.0.1.1.11.14.1.1 | SECTION 111.503
| 111.503 What are the requirements under this subpart N for written procedures | |
| 21:2.0.1.1.11.14.1.2 | SECTION 111.510
| 111.510 What requirements apply when a returned dietary supplement is received | |
| 21:2.0.1.1.11.14.1.3 | SECTION 111.515
| 111.515 When must a returned dietary supplement be destroyed, or otherwise suitably disposed of | |
| 21:2.0.1.1.11.14.1.4 | SECTION 111.520
| 111.520 When may a returned dietary supplement be salvaged | |
| 21:2.0.1.1.11.14.1.5 | SECTION 111.525
| 111.525 What requirements apply to a returned dietary supplement that quality control personnel approve for reprocessing | |
| 21:2.0.1.1.11.14.1.6 | SECTION 111.530
| 111.530 When must an investigation be conducted of your manufacturing processes and other batches | |
| 21:2.0.1.1.11.14.1.7 | SECTION 111.535
| 111.535 Under this subpart N, what records must you make and keep | |
| 21:2.0.1.1.11.15 | SUBPART O
| Subpart O - Product Complaints | |
| 21:2.0.1.1.11.15.1.1 | SECTION 111.553
| 111.553 What are the requirements under this subpart O for written procedures | |
| 21:2.0.1.1.11.15.1.2 | SECTION 111.560
| 111.560 What requirements apply to the review and investigation of a product complaint | |
| 21:2.0.1.1.11.15.1.3 | SECTION 111.570
| 111.570 Under this subpart O, what records must you make and keep | |
| 21:2.0.1.1.11.16 | SUBPART P
| Subpart P - Records and Recordkeeping | |
| 21:2.0.1.1.11.16.1.1 | SECTION 111.605
| 111.605 What requirements apply to the records that you make and keep | |
| 21:2.0.1.1.11.16.1.2 | SECTION 111.610
| 111.610 What records must be made available to FDA | |
| 21:2.0.1.1.12 | PART 112
| PART 112 - STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION | |
| 21:2.0.1.1.12.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.12.1.1.1 | SECTION 112.1
| 112.1 What food is covered by this part | |
| 21:2.0.1.1.12.1.1.2 | SECTION 112.2
| 112.2 What produce is not covered by this part | |
| 21:2.0.1.1.12.1.1.3 | SECTION 112.3
| 112.3 What definitions apply to this part | |
| 21:2.0.1.1.12.1.1.4 | SECTION 112.4
| 112.4 Which farms are subject to the requirements of this part | |
| 21:2.0.1.1.12.1.1.5 | SECTION 112.5
| 112.5 Which farms are eligible for a qualified exemption and associated modified requirements based on average monetary value of all food sold and direct farm marketing | |
| 21:2.0.1.1.12.1.1.6 | SECTION 112.6
| 112.6 What modified requirements apply to me if my farm is eligible for a qualified exemption in accordance with § 112.5 | |
| 21:2.0.1.1.12.1.1.7 | SECTION 112.7
| 112.7 What records must I establish and keep if my farm is eligible for a qualified exemption in accordance with § 112.5 | |
| 21:2.0.1.1.12.2 | SUBPART B
| Subpart B - General Requirements | |
| 21:2.0.1.1.12.2.1.1 | SECTION 112.11
| 112.11 What general requirements apply to persons who are subject to this part | |
| 21:2.0.1.1.12.2.1.2 | SECTION 112.12
| 112.12 Are there any alternatives to the requirements established in this part | |
| 21:2.0.1.1.12.3 | SUBPART C
| Subpart C - Personnel Qualifications and Training | |
| 21:2.0.1.1.12.3.1.1 | SECTION 112.21
| 112.21 What requirements apply regarding qualifications and training for personnel who handle (contact) covered produce or food contact surfaces | |
| 21:2.0.1.1.12.3.1.2 | SECTION 112.22
| 112.22 What minimum requirements apply for training personnel who conduct a covered activity | |
| 21:2.0.1.1.12.3.1.3 | SECTION 112.23
| 112.23 What requirements apply regarding supervisors | |
| 21:2.0.1.1.12.3.1.4 | SECTION 112.30
| 112.30 Under this subpart, what requirements apply regarding records | |
| 21:2.0.1.1.12.4 | SUBPART D
| Subpart D - Health and Hygiene | |
| 21:2.0.1.1.12.4.1.1 | SECTION 112.31
| 112.31 What measures must I take to prevent ill or infected persons from contaminating covered produce with microorganisms of public health significance | |
| 21:2.0.1.1.12.4.1.2 | SECTION 112.32
| 112.32 What hygienic practices must personnel use | |
| 21:2.0.1.1.12.4.1.3 | SECTION 112.33
| 112.33 What measures must I take to prevent visitors from contaminating covered produce and food contact surfaces with microorganisms of public health significance | |
| 21:2.0.1.1.12.5 | SUBPART E
| Subpart E - Agricultural Water | |
| 21:2.0.1.1.12.5.1.1 | SECTION 112.41
| 112.41 What requirements apply to the quality of agricultural water | |
| 21:2.0.1.1.12.5.1.2 | SECTION 112.42
| 112.42 What requirements apply to my agricultural water sources, water distribution system, and pooling of water | |
| 21:2.0.1.1.12.5.1.3 | SECTION 112.43
| 112.43 What requirements apply to treating agricultural water | |
| 21:2.0.1.1.12.5.1.4 | SECTION 112.44
| 112.44 What specific microbial quality criteria apply to agricultural water used for certain intended uses | |
| 21:2.0.1.1.12.5.1.5 | SECTION 112.45
| 112.45 What measures must I take if my agricultural water does not meet the requirements of § 112.41 or § 112.44 | |
| 21:2.0.1.1.12.5.1.6 | SECTION 112.46
| 112.46 How often must I test agricultural water that is subject to the requirements of § 112.44 | |
| 21:2.0.1.1.12.5.1.7 | SECTION 112.47
| 112.47 Who must perform the tests required under § 112.46 and what methods must be used | |
| 21:2.0.1.1.12.5.1.8 | SECTION 112.48
| 112.48 What measures must I take for water that I use during harvest, packing, and holding activities for covered produce | |
| 21:2.0.1.1.12.5.1.9 | SECTION 112.49
| 112.49 What alternatives may I establish and use in lieu of the requirements of this subpart | |
| 21:2.0.1.1.12.5.1.10 | SECTION 112.50
| 112.50 Under this subpart, what requirements apply regarding records | |
| 21:2.0.1.1.12.6 | SUBPART F
| Subpart F - Biological Soil Amendments of Animal Origin and Human Waste | |
| 21:2.0.1.1.12.6.1.1 | SECTION 112.51
| 112.51 What requirements apply for determining the status of a biological soil amendment of animal origin | |
| 21:2.0.1.1.12.6.1.2 | SECTION 112.52
| 112.52 How must I handle, convey, and store biological soil amendments of animal origin | |
| 21:2.0.1.1.12.6.1.3 | SECTION 112.53
| 112.53 What prohibitions apply regarding use of human waste | |
| 21:2.0.1.1.12.6.1.4 | SECTION 112.54
| 112.54 What treatment processes are acceptable for a biological soil amendment of animal origin that I apply in the growing of covered produce | |
| 21:2.0.1.1.12.6.1.5 | SECTION 112.55
| 112.55 What microbial standards apply to the treatment processes in § 112.54 | |
| 21:2.0.1.1.12.6.1.6 | SECTION 112.56
| 112.56 What application requirements and minimum application intervals apply to biological soil amendments of animal origin | |
| 21:2.0.1.1.12.6.1.7 | SECTION 112.60
| 112.60 Under this subpart, what requirements apply regarding records | |
| 21:2.0.1.1.12.7 | SUBPART G
| Subpart G-H [Reserved] | |
| 21:2.0.1.1.12.8 | SUBPART I
| Subpart I - Domesticated and Wild Animals | |
| 21:2.0.1.1.12.8.1.1 | SECTION 112.81
| 112.81 How do the requirements of this subpart apply to areas where covered activities take place | |
| 21:2.0.1.1.12.8.1.2 | SECTION 112.83
| 112.83 What requirements apply regarding grazing animals, working animals, and animal intrusion | |
| 21:2.0.1.1.12.8.1.3 | SECTION 112.84
| 112.84 Does this regulation require covered farms to take actions that would constitute a “taking” of threatened or endangered species; to take measures to exclude animals from outdoor growing areas; or to destroy animal habitat or otherwise clear farm borders around outdoor growing areas or drainages | |
| 21:2.0.1.1.12.9 | SUBPART J
| Subpart J [Reserved] | |
| 21:2.0.1.1.12.10 | SUBPART K
| Subpart K - Growing, Harvesting, Packing, and Holding Activities | |
| 21:2.0.1.1.12.10.1.1 | SECTION 112.111
| 112.111 What measures must I take if I grow, harvest, pack or hold both covered and excluded produce | |
| 21:2.0.1.1.12.10.1.2 | SECTION 112.112
| 112.112 What measures must I take immediately prior to and during harvest activities | |
| 21:2.0.1.1.12.10.1.3 | SECTION 112.113
| 112.113 How must I handle harvested covered produce during covered activities | |
| 21:2.0.1.1.12.10.1.4 | SECTION 112.114
| 112.114 What requirements apply to dropped covered produce | |
| 21:2.0.1.1.12.10.1.5 | SECTION 112.115
| 112.115 What measures must I take when packaging covered produce | |
| 21:2.0.1.1.12.10.1.6 | SECTION 112.116
| 112.116 What measures must I take when using food-packing (including food packaging) material | |
| 21:2.0.1.1.12.11 | SUBPART L
| Subpart L - Equipment, Tools, Buildings, and Sanitation | |
| 21:2.0.1.1.12.11.1.1 | SECTION 112.121
| 112.121 What equipment and tools are subject to the requirements of this subpart | |
| 21:2.0.1.1.12.11.1.2 | SECTION 112.122
| 112.122 What buildings are subject to the requirements of this subpart | |
| 21:2.0.1.1.12.11.1.3 | SECTION 112.123
| 112.123 What general requirements apply regarding equipment and tools subject to this subpart | |
| 21:2.0.1.1.12.11.1.4 | SECTION 112.124
| 112.124 What requirements apply to instruments and controls used to measure, regulate, or record | |
| 21:2.0.1.1.12.11.1.5 | SECTION 112.125
| 112.125 What requirements apply to equipment that is subject to this subpart used in the transport of covered produce | |
| 21:2.0.1.1.12.11.1.6 | SECTION 112.126
| 112.126 What requirements apply to my buildings | |
| 21:2.0.1.1.12.11.1.7 | SECTION 112.127
| 112.127 What requirements apply regarding domesticated animals in and around a fully-enclosed building | |
| 21:2.0.1.1.12.11.1.8 | SECTION 112.128
| 112.128 What requirements apply regarding pest control in buildings | |
| 21:2.0.1.1.12.11.1.9 | SECTION 112.129
| 112.129 What requirements apply to toilet facilities | |
| 21:2.0.1.1.12.11.1.10 | SECTION 112.130
| 112.130 What requirements apply for hand-washing facilities | |
| 21:2.0.1.1.12.11.1.11 | SECTION 112.131
| 112.131 What must I do to control and dispose of sewage | |
| 21:2.0.1.1.12.11.1.12 | SECTION 112.132
| 112.132 What must I do to control and dispose of trash, litter, and waste in areas used for covered activities | |
| 21:2.0.1.1.12.11.1.13 | SECTION 112.133
| 112.133 What requirements apply to plumbing | |
| 21:2.0.1.1.12.11.1.14 | SECTION 112.134
| 112.134 What must I do to control animal excreta and litter from domesticated animals that are under my control | |
| 21:2.0.1.1.12.11.1.15 | SECTION 112.140
| 112.140 Under this subpart, what requirements apply regarding records | |
| 21:2.0.1.1.12.12 | SUBPART M
| Subpart M - Sprouts | |
| 21:2.0.1.1.12.12.1.1 | SECTION 112.141
| 112.141 What commodities are subject to this subpart | |
| 21:2.0.1.1.12.12.1.2 | SECTION 112.142
| 112.142 What requirements apply to seeds or beans used to grow sprouts | |
| 21:2.0.1.1.12.12.1.3 | SECTION 112.143
| 112.143 What measures must I take for growing, harvesting, packing, and holding sprouts | |
| 21:2.0.1.1.12.12.1.4 | SECTION 112.144
| 112.144 What testing must I do during growing, harvesting, packing, and holding sprouts | |
| 21:2.0.1.1.12.12.1.5 | SECTION 112.145
| 112.145 What requirements apply to testing the environment for Listeria species or L. monocytogenes | |
| 21:2.0.1.1.12.12.1.6 | SECTION 112.146
| 112.146 What actions must I take if the growing, harvesting, packing, or holding environment tests positive for Listeria species or L. monocytogenes | |
| 21:2.0.1.1.12.12.1.7 | SECTION 112.147
| 112.147 What must I do to collect and test samples of spent sprout irrigation water or sprouts for pathogens | |
| 21:2.0.1.1.12.12.1.8 | SECTION 112.148
| 112.148 What actions must I take if the samples of spent sprout irrigation water or sprouts test positive for a pathogen | |
| 21:2.0.1.1.12.12.1.9 | SECTION 112.150
| 112.150 Under this subpart, what requirements apply regarding records | |
| 21:2.0.1.1.12.13 | SUBPART N
| Subpart N - Analytical Methods | |
| 21:2.0.1.1.12.13.1.1 | SECTION 112.151
| 112.151 What methods must I use to test the quality of water to satisfy the requirements of § 112.46 | |
| 21:2.0.1.1.12.13.1.2 | SECTION 112.152
| 112.152 What methods must I use to test the growing, harvesting, packing, and holding environment for Listeria species or L. monocytogenes to satisfy the requirements of § 112.144(a) | |
| 21:2.0.1.1.12.13.1.3 | SECTION 112.153
| 112.153 What methods must I use to test spent sprout irrigation water (or sprouts) from each production batch of sprouts for pathogens to satisfy the requirements of § 112.144(b) and (c) | |
| 21:2.0.1.1.12.14 | SUBPART O
| Subpart O - Records | |
| 21:2.0.1.1.12.14.1.1 | SECTION 112.161
| 112.161 What general requirements apply to records required under this part | |
| 21:2.0.1.1.12.14.1.2 | SECTION 112.162
| 112.162 Where must I store records | |
| 21:2.0.1.1.12.14.1.3 | SECTION 112.163
| 112.163 May I use existing records to satisfy the requirements of this part | |
| 21:2.0.1.1.12.14.1.4 | SECTION 112.164
| 112.164 How long must I keep records | |
| 21:2.0.1.1.12.14.1.5 | SECTION 112.165
| 112.165 What formats are acceptable for the records I keep | |
| 21:2.0.1.1.12.14.1.6 | SECTION 112.166
| 112.166 What requirements apply for making records available and accessible to FDA | |
| 21:2.0.1.1.12.14.1.7 | SECTION 112.167
| 112.167 Can records that I provide to FDA be disclosed to persons outside of FDA | |
| 21:2.0.1.1.12.15 | SUBPART P
| Subpart P - Variances | |
| 21:2.0.1.1.12.15.1.1 | SECTION 112.171
| 112.171 Who may request a variance from the requirements of this part | |
| 21:2.0.1.1.12.15.1.2 | SECTION 112.172
| 112.172 How may a State, tribe, or foreign country request a variance from one or more requirements of this part | |
| 21:2.0.1.1.12.15.1.3 | SECTION 112.173
| 112.173 What must be included in the Statement of Grounds in a petition requesting a variance | |
| 21:2.0.1.1.12.15.1.4 | SECTION 112.174
| 112.174 What information submitted in a petition requesting a variance or submitted in comments on such a petition are publicly available | |
| 21:2.0.1.1.12.15.1.5 | SECTION 112.175
| 112.175 Who responds to a petition requesting a variance | |
| 21:2.0.1.1.12.15.1.6 | SECTION 112.176
| 112.176 What process applies to a petition requesting a variance | |
| 21:2.0.1.1.12.15.1.7 | SECTION 112.177
| 112.177 Can an approved variance apply to any person other than those identified in the petition requesting that variance | |
| 21:2.0.1.1.12.15.1.8 | SECTION 112.178
| 112.178 Under what circumstances may FDA deny a petition requesting a variance | |
| 21:2.0.1.1.12.15.1.9 | SECTION 112.179
| 112.179 When does a variance approved by FDA become effective | |
| 21:2.0.1.1.12.15.1.10 | SECTION 112.180
| 112.180 Under what circumstances may FDA modify or revoke an approved variance | |
| 21:2.0.1.1.12.15.1.11 | SECTION 112.181
| 112.181 What procedures apply if FDA determines that an approved variance should be modified or revoked | |
| 21:2.0.1.1.12.15.1.12 | SECTION 112.182
| 112.182 What are the permissible types of variances that may be granted | |
| 21:2.0.1.1.12.16 | SUBPART Q
| Subpart Q - Compliance and Enforcement | |
| 21:2.0.1.1.12.16.1.1 | SECTION 112.192
| 112.192 What is the applicability and status of this part | |
| 21:2.0.1.1.12.16.1.2 | SECTION 112.193
| 112.193 What are the provisions for coordination of education and enforcement | |
| 21:2.0.1.1.12.17 | SUBPART R
| Subpart R - Withdrawal of Qualified Exemption | |
| 21:2.0.1.1.12.17.1.1 | SECTION 112.201
| 112.201 Under what circumstances can FDA withdraw a qualified exemption in accordance with the requirements of § 112.5 | |
| 21:2.0.1.1.12.17.1.2 | SECTION 112.202
| 112.202 What procedure will FDA use to withdraw an exemption | |
| 21:2.0.1.1.12.17.1.3 | SECTION 112.203
| 112.203 What information must FDA include in an order to withdraw a qualified exemption | |
| 21:2.0.1.1.12.17.1.4 | SECTION 112.204
| 112.204 What must I do if I receive an order to withdraw a qualified exemption applicable to my farm | |
| 21:2.0.1.1.12.17.1.5 | SECTION 112.205
| 112.205 Can I appeal or request a hearing on an order to withdraw a qualified exemption applicable to my farm | |
| 21:2.0.1.1.12.17.1.6 | SECTION 112.206
| 112.206 What is the procedure for submitting an appeal | |
| 21:2.0.1.1.12.17.1.7 | SECTION 112.207
| 112.207 What is the procedure for requesting an informal hearing | |
| 21:2.0.1.1.12.17.1.8 | SECTION 112.208
| 112.208 What requirements are applicable to an informal hearing | |
| 21:2.0.1.1.12.17.1.9 | SECTION 112.209
| 112.209 Who is the presiding officer for an appeal and for an informal hearing | |
| 21:2.0.1.1.12.17.1.10 | SECTION 112.210
| 112.210 What is the timeframe for issuing a decision on an appeal | |
| 21:2.0.1.1.12.17.1.11 | SECTION 112.211
| 112.211 When is an order to withdraw a qualified exemption applicable to a farm revoked | |
| 21:2.0.1.1.12.17.1.12 | SECTION 112.213
| 112.213 If my qualified exemption is withdrawn, under what circumstances would FDA reinstate my qualified exemption | |
| 21:2.0.1.1.13 | PART 113
| PART 113 - THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS | |
| 21:2.0.1.1.13.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.13.1.1.1 | SECTION 113.3
| 113.3 Definitions. | |
| 21:2.0.1.1.13.1.1.2 | SECTION 113.5
| 113.5 Current good manufacturing practice. | |
| 21:2.0.1.1.13.1.1.3 | SECTION 113.10
| 113.10 Personnel. | |
| 21:2.0.1.1.13.2 | SUBPART B
| Subpart B [Reserved] | |
| 21:2.0.1.1.13.3 | SUBPART C
| Subpart C - Equipment | |
| 21:2.0.1.1.13.3.1.1 | SECTION 113.40
| 113.40 Equipment and procedures. | |
| 21:2.0.1.1.13.4 | SUBPART D
| Subpart D - Control of Components, Food Product Containers, Closures, and In-Process Materials | |
| 21:2.0.1.1.13.4.1.1 | SECTION 113.60
| 113.60 Containers. | |
| 21:2.0.1.1.13.5 | SUBPART E
| Subpart E - Production and Process Controls | |
| 21:2.0.1.1.13.5.1.1 | SECTION 113.81
| 113.81 Product preparation. | |
| 21:2.0.1.1.13.5.1.2 | SECTION 113.83
| 113.83 Establishing scheduled processes. | |
| 21:2.0.1.1.13.5.1.3 | SECTION 113.87
| 113.87 Operations in the thermal processing room. | |
| 21:2.0.1.1.13.5.1.4 | SECTION 113.89
| 113.89 Deviations in processing, venting, or control of critical factors. | |
| 21:2.0.1.1.13.6 | SUBPART F
| Subpart F - Records and Reports | |
| 21:2.0.1.1.13.6.1.1 | SECTION 113.100
| 113.100 Processing and production records. | |
| 21:2.0.1.1.14 | PART 114
| PART 114 - ACIDIFIED FOODS | |
| 21:2.0.1.1.14.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.14.1.1.1 | SECTION 114.3
| 114.3 Definitions. | |
| 21:2.0.1.1.14.1.1.2 | SECTION 114.5
| 114.5 Current good manufacturing practice. | |
| 21:2.0.1.1.14.1.1.3 | SECTION 114.10
| 114.10 Personnel. | |
| 21:2.0.1.1.14.2 | SUBPART B
| Subparts B-D [Reserved] | |
| 21:2.0.1.1.14.3 | SUBPART E
| Subpart E - Production and Process Controls | |
| 21:2.0.1.1.14.3.1.1 | SECTION 114.80
| 114.80 Processes and controls. | |
| 21:2.0.1.1.14.3.1.2 | SECTION 114.83
| 114.83 Establishing scheduled processes. | |
| 21:2.0.1.1.14.3.1.3 | SECTION 114.89
| 114.89 Deviations from scheduled processes. | |
| 21:2.0.1.1.14.3.1.4 | SECTION 114.90
| 114.90 Methodology. | |
| 21:2.0.1.1.14.4 | SUBPART F
| Subpart F - Records and Reports | |
| 21:2.0.1.1.14.4.1.1 | SECTION 114.100
| 114.100 Records. | |
| 21:2.0.1.1.15 | PART 115
| PART 115 - SHELL EGGS | |
| 21:2.0.1.1.15.0.1.1 | SECTION 115.50
| 115.50 Refrigeration of shell eggs held for retail distribution. | |
| 21:2.0.1.1.16 | PART 117
| PART 117 - CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD | |
| 21:2.0.1.1.16.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.16.1.1.1 | SECTION 117.1
| 117.1 Applicability and status. | |
| 21:2.0.1.1.16.1.1.2 | SECTION 117.3
| 117.3 Definitions. | |
| 21:2.0.1.1.16.1.1.3 | SECTION 117.4
| 117.4 Qualifications of individuals who manufacture, process, pack, or hold food. | |
| 21:2.0.1.1.16.1.1.4 | SECTION 117.5
| 117.5 Exemptions. | |
| 21:2.0.1.1.16.1.1.5 | SECTION 117.7
| 117.7 Applicability of subparts C, D, and G of this part to a facility solely engaged in the storage of unexposed packaged food. | |
| 21:2.0.1.1.16.1.1.6 | SECTION 117.8
| 117.8 Applicability of subpart B of this part to the off-farm packing and holding of raw agricultural commodities. | |
| 21:2.0.1.1.16.1.1.7 | SECTION 117.9
| 117.9 Records required for this subpart. | |
| 21:2.0.1.1.16.2 | SUBPART B
| Subpart B - Current Good Manufacturing Practice | |
| 21:2.0.1.1.16.2.1.1 | SECTION 117.10
| 117.10 Personnel. | |
| 21:2.0.1.1.16.2.1.2 | SECTION 117.20
| 117.20 Plant and grounds. | |
| 21:2.0.1.1.16.2.1.3 | SECTION 117.35
| 117.35 Sanitary operations. | |
| 21:2.0.1.1.16.2.1.4 | SECTION 117.37
| 117.37 Sanitary facilities and controls. | |
| 21:2.0.1.1.16.2.1.5 | SECTION 117.40
| 117.40 Equipment and utensils. | |
| 21:2.0.1.1.16.2.1.6 | SECTION 117.80
| 117.80 Processes and controls. | |
| 21:2.0.1.1.16.2.1.7 | SECTION 117.93
| 117.93 Warehousing and distribution. | |
| 21:2.0.1.1.16.2.1.8 | SECTION 117.95
| 117.95 Holding and distribution of human food by-products for use as animal food. | |
| 21:2.0.1.1.16.2.1.9 | SECTION 117.110
| 117.110 Defect action levels. | |
| 21:2.0.1.1.16.3 | SUBPART C
| Subpart C - Hazard Analysis and Risk-Based Preventive Controls | |
| 21:2.0.1.1.16.3.1.1 | SECTION 117.126
| 117.126 Food safety plan. | |
| 21:2.0.1.1.16.3.1.2 | SECTION 117.130
| 117.130 Hazard analysis. | |
| 21:2.0.1.1.16.3.1.3 | SECTION 117.135
| 117.135 Preventive controls. | |
| 21:2.0.1.1.16.3.1.4 | SECTION 117.136
| 117.136 Circumstances in which the owner, operator, or agent in charge of a manufacturing/processing facility is not required to implement a preventive control. | |
| 21:2.0.1.1.16.3.1.5 | SECTION 117.137
| 117.137 Provision of assurances required under § 117.136(a)(2), (3), and (4). | |
| 21:2.0.1.1.16.3.1.6 | SECTION 117.139
| 117.139 Recall plan. | |
| 21:2.0.1.1.16.3.1.7 | SECTION 117.140
| 117.140 Preventive control management components. | |
| 21:2.0.1.1.16.3.1.8 | SECTION 117.145
| 117.145 Monitoring. | |
| 21:2.0.1.1.16.3.1.9 | SECTION 117.150
| 117.150 Corrective actions and corrections. | |
| 21:2.0.1.1.16.3.1.10 | SECTION 117.155
| 117.155 Verification. | |
| 21:2.0.1.1.16.3.1.11 | SECTION 117.160
| 117.160 Validation. | |
| 21:2.0.1.1.16.3.1.12 | SECTION 117.165
| 117.165 Verification of implementation and effectiveness. | |
| 21:2.0.1.1.16.3.1.13 | SECTION 117.170
| 117.170 Reanalysis. | |
| 21:2.0.1.1.16.3.1.14 | SECTION 117.180
| 117.180 Requirements applicable to a preventive controls qualified individual and a qualified auditor. | |
| 21:2.0.1.1.16.3.1.15 | SECTION 117.190
| 117.190 Implementation records required for this subpart. | |
| 21:2.0.1.1.16.4 | SUBPART D
| Subpart D - Modified Requirements | |
| 21:2.0.1.1.16.4.1.1 | SECTION 117.201
| 117.201 Modified requirements that apply to a qualified facility. | |
| 21:2.0.1.1.16.4.1.2 | SECTION 117.206
| 117.206 Modified requirements that apply to a facility solely engaged in the storage of unexposed packaged food. | |
| 21:2.0.1.1.16.5 | SUBPART E
| Subpart E - Withdrawal of a Qualified Facility Exemption | |
| 21:2.0.1.1.16.5.1.1 | SECTION 117.251
| 117.251 Circumstances that may lead FDA to withdraw a qualified facility exemption. | |
| 21:2.0.1.1.16.5.1.2 | SECTION 117.254
| 117.254 Issuance of an order to withdraw a qualified facility exemption. | |
| 21:2.0.1.1.16.5.1.3 | SECTION 117.257
| 117.257 Contents of an order to withdraw a qualified facility exemption. | |
| 21:2.0.1.1.16.5.1.4 | SECTION 117.260
| 117.260 Compliance with, or appeal of, an order to withdraw a qualified facility exemption. | |
| 21:2.0.1.1.16.5.1.5 | SECTION 117.264
| 117.264 Procedure for submitting an appeal. | |
| 21:2.0.1.1.16.5.1.6 | SECTION 117.267
| 117.267 Procedure for requesting an informal hearing. | |
| 21:2.0.1.1.16.5.1.7 | SECTION 117.270
| 117.270 Requirements applicable to an informal hearing. | |
| 21:2.0.1.1.16.5.1.8 | SECTION 117.274
| 117.274 Presiding officer for an appeal and for an informal hearing. | |
| 21:2.0.1.1.16.5.1.9 | SECTION 117.277
| 117.277 Timeframe for issuing a decision on an appeal. | |
| 21:2.0.1.1.16.5.1.10 | SECTION 117.280
| 117.280 Revocation of an order to withdraw a qualified facility exemption. | |
| 21:2.0.1.1.16.5.1.11 | SECTION 117.284
| 117.284 Final agency action. | |
| 21:2.0.1.1.16.5.1.12 | SECTION 117.287
| 117.287 Reinstatement of a qualified facility exemption that was withdrawn. | |
| 21:2.0.1.1.16.6 | SUBPART F
| Subpart F - Requirements Applying to Records That Must Be Established and Maintained | |
| 21:2.0.1.1.16.6.1.1 | SECTION 117.301
| 117.301 Records subject to the requirements of this subpart. | |
| 21:2.0.1.1.16.6.1.2 | SECTION 117.305
| 117.305 General requirements applying to records. | |
| 21:2.0.1.1.16.6.1.3 | SECTION 117.310
| 117.310 Additional requirements applying to the food safety plan. | |
| 21:2.0.1.1.16.6.1.4 | SECTION 117.315
| 117.315 Requirements for record retention. | |
| 21:2.0.1.1.16.6.1.5 | SECTION 117.320
| 117.320 Requirements for official review. | |
| 21:2.0.1.1.16.6.1.6 | SECTION 117.325
| 117.325 Public disclosure. | |
| 21:2.0.1.1.16.6.1.7 | SECTION 117.330
| 117.330 Use of existing records. | |
| 21:2.0.1.1.16.6.1.8 | SECTION 117.335
| 117.335 Special requirements applicable to a written assurance. | |
| 21:2.0.1.1.16.7 | SUBPART G
| Subpart G - Supply-Chain Program | |
| 21:2.0.1.1.16.7.1.1 | SECTION 117.405
| 117.405 Requirement to establish and implement a supply-chain program. | |
| 21:2.0.1.1.16.7.1.2 | SECTION 117.410
| 117.410 General requirements applicable to a supply-chain program. | |
| 21:2.0.1.1.16.7.1.3 | SECTION 117.415
| 117.415 Responsibilities of the receiving facility. | |
| 21:2.0.1.1.16.7.1.4 | SECTION 117.420
| 117.420 Using approved suppliers. | |
| 21:2.0.1.1.16.7.1.5 | SECTION 117.425
| 117.425 Determining appropriate supplier verification activities (including determining the frequency of conducting the activity). | |
| 21:2.0.1.1.16.7.1.6 | SECTION 117.430
| 117.430 Conducting supplier verification activities for raw materials and other ingredients. | |
| 21:2.0.1.1.16.7.1.7 | SECTION 117.435
| 117.435 Onsite audit. | |
| 21:2.0.1.1.16.7.1.8 | SECTION 117.475
| 117.475 Records documenting the supply-chain program. | |
| 21:2.0.1.1.17 | PART 118
| PART 118 - PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS | |
| 21:2.0.1.1.17.0.1.1 | SECTION 118.1
| 118.1 Persons covered by the requirements in this part. | |
| 21:2.0.1.1.17.0.1.2 | SECTION 118.3
| 118.3 Definitions. | |
| 21:2.0.1.1.17.0.1.3 | SECTION 118.4
| 118.4 Salmonella Enteritidis (SE) prevention measures. | |
| 21:2.0.1.1.17.0.1.4 | SECTION 118.5
| 118.5 Environmental testing for Salmonella Enteritidis (SE). | |
| 21:2.0.1.1.17.0.1.5 | SECTION 118.6
| 118.6 Egg testing for Salmonella Enteritidis (SE). | |
| 21:2.0.1.1.17.0.1.6 | SECTION 118.7
| 118.7 Sampling methodology for Salmonella Enteritidis (SE). | |
| 21:2.0.1.1.17.0.1.7 | SECTION 118.8
| 118.8 Testing methodology for Salmonella Enteritidis (SE). | |
| 21:2.0.1.1.17.0.1.8 | SECTION 118.9
| 118.9 Administration of the Salmonella Enteritidis (SE) prevention plan. | |
| 21:2.0.1.1.17.0.1.9 | SECTION 118.10
| 118.10 Recordkeeping requirements for the Salmonella Enteritidis (SE) prevention plan. | |
| 21:2.0.1.1.17.0.1.10 | SECTION 118.11
| 118.11 Registration requirements for shell egg producers covered by the requirements of this part. | |
| 21:2.0.1.1.17.0.1.11 | SECTION 118.12
| 118.12 Enforcement and compliance. | |
| 21:2.0.1.1.18 | PART 119
| PART 119 - DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK | |
| 21:2.0.1.1.18.0.1.1 | SECTION 119.1
| 119.1 Dietary supplements containing ephedrine alkaloids. | |
| 21:2.0.1.1.19 | PART 120
| PART 120 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS | |
| 21:2.0.1.1.19.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.19.1.1.1 | SECTION 120.1
| 120.1 Applicability. | |
| 21:2.0.1.1.19.1.1.2 | SECTION 120.3
| 120.3 Definitions. | |
| 21:2.0.1.1.19.1.1.3 | SECTION 120.5
| 120.5 Current good manufacturing practice. | |
| 21:2.0.1.1.19.1.1.4 | SECTION 120.6
| 120.6 Sanitation standard operating procedures. | |
| 21:2.0.1.1.19.1.1.5 | SECTION 120.7
| 120.7 Hazard analysis. | |
| 21:2.0.1.1.19.1.1.6 | SECTION 120.8
| 120.8 Hazard Analysis and Critical Control Point (HACCP) plan. | |
| 21:2.0.1.1.19.1.1.7 | SECTION 120.9
| 120.9 Legal basis. | |
| 21:2.0.1.1.19.1.1.8 | SECTION 120.10
| 120.10 Corrective actions. | |
| 21:2.0.1.1.19.1.1.9 | SECTION 120.11
| 120.11 Verification and validation. | |
| 21:2.0.1.1.19.1.1.10 | SECTION 120.12
| 120.12 Records. | |
| 21:2.0.1.1.19.1.1.11 | SECTION 120.13
| 120.13 Training. | |
| 21:2.0.1.1.19.1.1.12 | SECTION 120.14
| 120.14 Application of requirements to imported products. | |
| 21:2.0.1.1.19.2 | SUBPART B
| Subpart B - Pathogen Reduction | |
| 21:2.0.1.1.19.2.1.1 | SECTION 120.20
| 120.20 General. | |
| 21:2.0.1.1.19.2.1.2 | SECTION 120.24
| 120.24 Process controls. | |
| 21:2.0.1.1.19.2.1.3 | SECTION 120.25
| 120.25 Process verification for certain processors. | |
| 21:2.0.1.1.20 | PART 121
| PART 121 - MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION | |
| 21:2.0.1.1.20.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.20.1.1.1 | SECTION 121.1
| 121.1 Applicability. | |
| 21:2.0.1.1.20.1.1.2 | SECTION 121.3
| 121.3 Definitions. | |
| 21:2.0.1.1.20.1.1.3 | SECTION 121.4
| 121.4 Qualifications of individuals who perform activities under subpart C of this part. | |
| 21:2.0.1.1.20.1.1.4 | SECTION 121.5
| 121.5 Exemptions. | |
| 21:2.0.1.1.20.2 | SUBPART B
| Subpart B - Reserved | |
| 21:2.0.1.1.20.3 | SUBPART C
| Subpart C - Food Defense Measures | |
| 21:2.0.1.1.20.3.1.1 | SECTION 121.126
| 121.126 Food defense plan. | |
| 21:2.0.1.1.20.3.1.2 | SECTION 121.130
| 121.130 Vulnerability assessment to identify significant vulnerabilities and actionable process steps. | |
| 21:2.0.1.1.20.3.1.3 | SECTION 121.135
| 121.135 Mitigation strategies for actionable process steps. | |
| 21:2.0.1.1.20.3.1.4 | SECTION 121.138
| 121.138 Mitigation strategies management components. | |
| 21:2.0.1.1.20.3.1.5 | SECTION 121.140
| 121.140 Food defense monitoring. | |
| 21:2.0.1.1.20.3.1.6 | SECTION 121.145
| 121.145 Food defense corrective actions. | |
| 21:2.0.1.1.20.3.1.7 | SECTION 121.150
| 121.150 Food defense verification. | |
| 21:2.0.1.1.20.3.1.8 | SECTION 121.157
| 121.157 Reanalysis. | |
| 21:2.0.1.1.20.4 | SUBPART D
| Subpart D - Requirements Applying to Records That Must Be Established and Maintained | |
| 21:2.0.1.1.20.4.1.1 | SECTION 121.301
| 121.301 Records subject to the requirements of this subpart. | |
| 21:2.0.1.1.20.4.1.2 | SECTION 121.305
| 121.305 General requirements applying to records. | |
| 21:2.0.1.1.20.4.1.3 | SECTION 121.310
| 121.310 Additional requirements applying to the food defense plan. | |
| 21:2.0.1.1.20.4.1.4 | SECTION 121.315
| 121.315 Requirements for record retention. | |
| 21:2.0.1.1.20.4.1.5 | SECTION 121.320
| 121.320 Requirements for official review. | |
| 21:2.0.1.1.20.4.1.6 | SECTION 121.325
| 121.325 Public disclosure. | |
| 21:2.0.1.1.20.4.1.7 | SECTION 121.330
| 121.330 Use of existing records. | |
| 21:2.0.1.1.20.5 | SUBPART E
| Subpart E - Compliance | |
| 21:2.0.1.1.20.5.1.1 | SECTION 121.401
| 121.401 Compliance. | |
| 21:2.0.1.1.21 | PART 123
| PART 123 - FISH AND FISHERY PRODUCTS | |
| 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. | |
| 21:2.0.1.1.22 | PART 129
| PART 129 - PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER | |
| 21:2.0.1.1.22.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.22.1.1.1 | SECTION 129.1
| 129.1 Current good manufacturing practice. | |
| 21:2.0.1.1.22.1.1.2 | SECTION 129.3
| 129.3 Definitions. | |
| 21:2.0.1.1.22.2 | SUBPART B
| Subpart B - Buildings and Facilities | |
| 21:2.0.1.1.22.2.1.1 | SECTION 129.20
| 129.20 Plant construction and design. | |
| 21:2.0.1.1.22.2.1.2 | SECTION 129.35
| 129.35 Sanitary facilities. | |
| 21:2.0.1.1.22.2.1.3 | SECTION 129.37
| 129.37 Sanitary operations. | |
| 21:2.0.1.1.22.3 | SUBPART C
| Subpart C - Equipment | |
| 21:2.0.1.1.22.3.1.1 | SECTION 129.40
| 129.40 Equipment and procedures. | |
| 21:2.0.1.1.22.4 | SUBPART D
| Subpart D [Reserved] | |
| 21:2.0.1.1.22.5 | SUBPART E
| Subpart E - Production and Process Controls | |
| 21:2.0.1.1.22.5.1.1 | SECTION 129.80
| 129.80 Processes and controls. | |
| 21:2.0.1.1.23 | PART 130
| PART 130 - FOOD STANDARDS: GENERAL | |
| 21:2.0.1.1.23.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.23.1.1.1 | SECTION 130.3
| 130.3 Definitions and interpretations. | |
| 21:2.0.1.1.23.1.1.2 | SECTION 130.5
| 130.5 Procedure for establishing a food standard. | |
| 21:2.0.1.1.23.1.1.3 | SECTION 130.6
| 130.6 Review of Codex Alimentarius food standards. | |
| 21:2.0.1.1.23.1.1.4 | SECTION 130.8
| 130.8 Conformity to definitions and standards of identity. | |
| 21:2.0.1.1.23.1.1.5 | SECTION 130.9
| 130.9 Sulfites in standardized food. | |
| 21:2.0.1.1.23.1.1.6 | SECTION 130.10
| 130.10 Requirements for foods named by use of a nutrient content claim and a standardized term. | |
| 21:2.0.1.1.23.1.1.7 | SECTION 130.11
| 130.11 Label designations of ingredients for standardized foods. | |
| 21:2.0.1.1.23.1.1.8 | SECTION 130.12
| 130.12 General methods for water capacity and fill of containers. | |
| 21:2.0.1.1.23.1.1.9 | SECTION 130.14
| 130.14 General statements of substandard quality and substandard fill of container. | |
| 21:2.0.1.1.23.1.1.10 | SECTION 130.17
| 130.17 Temporary permits for interstate shipment of experimental packs of food varying from the requirements of definitions and standards of identity. | |
| 21:2.0.1.1.23.2 | SUBPART B
| Subpart B - Food Additives in Standardized Foods | |
| 21:2.0.1.1.23.2.1.1 | SECTION 130.20
| 130.20 Food additives proposed for use in foods for which definitions and standards of identity are established. | |
| 21:2.0.1.1.24 | PART 131
| PART 131 - MILK AND CREAM | |
| 21:2.0.1.1.24.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.24.1.1.1 | SECTION 131.3
| 131.3 Definitions. | |
| 21:2.0.1.1.24.1.1.2 | SECTION 131.25
| 131.25 Whipped cream products containing flavoring or sweetening. | |
| 21:2.0.1.1.24.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Milk and Cream | |
| 21:2.0.1.1.24.2.1.1 | SECTION 131.110
| 131.110 Milk. | |
| 21:2.0.1.1.24.2.1.2 | SECTION 131.111
| 131.111 Acidified milk. | |
| 21:2.0.1.1.24.2.1.3 | SECTION 131.112
| 131.112 Cultured milk. | |
| 21:2.0.1.1.24.2.1.4 | SECTION 131.115
| 131.115 Concentrated milk. | |
| 21:2.0.1.1.24.2.1.5 | SECTION 131.120
| 131.120 Sweetened condensed milk. | |
| 21:2.0.1.1.24.2.1.6 | SECTION 131.125
| 131.125 Nonfat dry milk. | |
| 21:2.0.1.1.24.2.1.7 | SECTION 131.127
| 131.127 Nonfat dry milk fortified with vitamins A and D. | |
| 21:2.0.1.1.24.2.1.8 | SECTION 131.130
| 131.130 Evaporated milk. | |
| 21:2.0.1.1.24.2.1.9 | SECTION 131.147
| 131.147 Dry whole milk. | |
| 21:2.0.1.1.24.2.1.10 | SECTION 131.149
| 131.149 Dry cream. | |
| 21:2.0.1.1.24.2.1.11 | SECTION 131.150
| 131.150 Heavy cream. | |
| 21:2.0.1.1.24.2.1.12 | SECTION 131.155
| 131.155 Light cream. | |
| 21:2.0.1.1.24.2.1.13 | SECTION 131.157
| 131.157 Light whipping cream. | |
| 21:2.0.1.1.24.2.1.14 | SECTION 131.160
| 131.160 Sour cream. | |
| 21:2.0.1.1.24.2.1.15 | SECTION 131.162
| 131.162 Acidified sour cream. | |
| 21:2.0.1.1.24.2.1.16 | SECTION 131.170
| 131.170 Eggnog. | |
| 21:2.0.1.1.24.2.1.17 | SECTION 131.180
| 131.180 Half-and-half. | |
| 21:2.0.1.1.24.2.1.18 | SECTION 131.200
| 131.200 Yogurt. | |
| 21:2.0.1.1.24.2.1.19 | SECTION 131.203
| 131.203 Lowfat yogurt. | |
| 21:2.0.1.1.24.2.1.20 | SECTION 131.206
| 131.206 Nonfat yogurt. | |
| 21:2.0.1.1.25 | PART 133
| PART 133 - CHEESES AND RELATED CHEESE PRODUCTS | |
| 21:2.0.1.1.25.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.25.1.1.1 | SECTION 133.3
| 133.3 Definitions. | |
| 21:2.0.1.1.25.1.1.2 | SECTION 133.5
| 133.5 Methods of analysis. | |
| 21:2.0.1.1.25.1.1.3 | SECTION 133.10
| 133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods. | |
| 21:2.0.1.1.25.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Cheese and Related Products | |
| 21:2.0.1.1.25.2.1.1 | SECTION 133.102
| 133.102 Asiago fresh and asiago soft cheese. | |
| 21:2.0.1.1.25.2.1.2 | SECTION 133.103
| 133.103 Asiago medium cheese. | |
| 21:2.0.1.1.25.2.1.3 | SECTION 133.104
| 133.104 Asiago old cheese. | |
| 21:2.0.1.1.25.2.1.4 | SECTION 133.106
| 133.106 Blue cheese. | |
| 21:2.0.1.1.25.2.1.5 | SECTION 133.108
| 133.108 Brick cheese. | |
| 21:2.0.1.1.25.2.1.6 | SECTION 133.109
| 133.109 Brick cheese for manufacturing. | |
| 21:2.0.1.1.25.2.1.7 | SECTION 133.111
| 133.111 Caciocavallo siciliano cheese. | |
| 21:2.0.1.1.25.2.1.8 | SECTION 133.113
| 133.113 Cheddar cheese. | |
| 21:2.0.1.1.25.2.1.9 | SECTION 133.114
| 133.114 Cheddar cheese for manufacturing. | |
| 21:2.0.1.1.25.2.1.10 | SECTION 133.116
| 133.116 Low sodium cheddar cheese. | |
| 21:2.0.1.1.25.2.1.11 | SECTION 133.118
| 133.118 Colby cheese. | |
| 21:2.0.1.1.25.2.1.12 | SECTION 133.119
| 133.119 Colby cheese for manufacturing. | |
| 21:2.0.1.1.25.2.1.13 | SECTION 133.121
| 133.121 Low sodium colby cheese. | |
| 21:2.0.1.1.25.2.1.14 | SECTION 133.123
| 133.123 Cold-pack and club cheese. | |
| 21:2.0.1.1.25.2.1.15 | SECTION 133.124
| 133.124 Cold-pack cheese food. | |
| 21:2.0.1.1.25.2.1.16 | SECTION 133.125
| 133.125 Cold-pack cheese food with fruits, vegetables, or meats. | |
| 21:2.0.1.1.25.2.1.17 | SECTION 133.127
| 133.127 Cook cheese, koch kaese. | |
| 21:2.0.1.1.25.2.1.18 | SECTION 133.128
| 133.128 Cottage cheese. | |
| 21:2.0.1.1.25.2.1.19 | SECTION 133.129
| 133.129 Dry curd cottage cheese. | |
| 21:2.0.1.1.25.2.1.20 | SECTION 133.133
| 133.133 Cream cheese. | |
| 21:2.0.1.1.25.2.1.21 | SECTION 133.134
| 133.134 Cream cheese with other foods. | |
| 21:2.0.1.1.25.2.1.22 | SECTION 133.136
| 133.136 Washed curd and soaked curd cheese. | |
| 21:2.0.1.1.25.2.1.23 | SECTION 133.137
| 133.137 Washed curd cheese for manufacturing. | |
| 21:2.0.1.1.25.2.1.24 | SECTION 133.138
| 133.138 Edam cheese. | |
| 21:2.0.1.1.25.2.1.25 | SECTION 133.140
| 133.140 Gammelost cheese. | |
| 21:2.0.1.1.25.2.1.26 | SECTION 133.141
| 133.141 Gorgonzola cheese. | |
| 21:2.0.1.1.25.2.1.27 | SECTION 133.142
| 133.142 Gouda cheese. | |
| 21:2.0.1.1.25.2.1.28 | SECTION 133.144
| 133.144 Granular and stirred curd cheese. | |
| 21:2.0.1.1.25.2.1.29 | SECTION 133.145
| 133.145 Granular cheese for manufacturing. | |
| 21:2.0.1.1.25.2.1.30 | SECTION 133.146
| 133.146 Grated cheeses. | |
| 21:2.0.1.1.25.2.1.31 | SECTION 133.147
| 133.147 Grated American cheese food. | |
| 21:2.0.1.1.25.2.1.32 | SECTION 133.148
| 133.148 Hard grating cheeses. | |
| 21:2.0.1.1.25.2.1.33 | SECTION 133.149
| 133.149 Gruyere cheese. | |
| 21:2.0.1.1.25.2.1.34 | SECTION 133.150
| 133.150 Hard cheeses. | |
| 21:2.0.1.1.25.2.1.35 | SECTION 133.152
| 133.152 Limburger cheese. | |
| 21:2.0.1.1.25.2.1.36 | SECTION 133.153
| 133.153 Monterey cheese and monterey jack cheese. | |
| 21:2.0.1.1.25.2.1.37 | SECTION 133.154
| 133.154 High-moisture jack cheese. | |
| 21:2.0.1.1.25.2.1.38 | SECTION 133.155
| 133.155 Mozzarella cheese and scamorza cheese. | |
| 21:2.0.1.1.25.2.1.39 | SECTION 133.156
| 133.156 Low-moisture mozzarella and scamorza cheese. | |
| 21:2.0.1.1.25.2.1.40 | SECTION 133.157
| 133.157 Part-skim mozzarella and scamorza cheese. | |
| 21:2.0.1.1.25.2.1.41 | SECTION 133.158
| 133.158 Low-moisture part-skim mozzarella and scamorza cheese. | |
| 21:2.0.1.1.25.2.1.42 | SECTION 133.160
| 133.160 Muenster and munster cheese. | |
| 21:2.0.1.1.25.2.1.43 | SECTION 133.161
| 133.161 Muenster and munster cheese for manufacturing. | |
| 21:2.0.1.1.25.2.1.44 | SECTION 133.162
| 133.162 Neufchatel cheese. | |
| 21:2.0.1.1.25.2.1.45 | SECTION 133.164
| 133.164 Nuworld cheese. | |
| 21:2.0.1.1.25.2.1.46 | SECTION 133.165
| 133.165 Parmesan and reggiano cheese. | |
| 21:2.0.1.1.25.2.1.47 | SECTION 133.167
| 133.167 Pasteurized blended cheese. | |
| 21:2.0.1.1.25.2.1.48 | SECTION 133.168
| 133.168 Pasteurized blended cheese with fruits, vegetables, or meats. | |
| 21:2.0.1.1.25.2.1.49 | SECTION 133.169
| 133.169 Pasteurized process cheese. | |
| 21:2.0.1.1.25.2.1.50 | SECTION 133.170
| 133.170 Pasteurized process cheese with fruits, vegetables, or meats. | |
| 21:2.0.1.1.25.2.1.51 | SECTION 133.171
| 133.171 Pasteurized process pimento cheese. | |
| 21:2.0.1.1.25.2.1.52 | SECTION 133.173
| 133.173 Pasteurized process cheese food. | |
| 21:2.0.1.1.25.2.1.53 | SECTION 133.174
| 133.174 Pasteurized process cheese food with fruits, vegetables, or meats. | |
| 21:2.0.1.1.25.2.1.54 | SECTION 133.175
| 133.175 Pasteurized cheese spread. | |
| 21:2.0.1.1.25.2.1.55 | SECTION 133.176
| 133.176 Pasteurized cheese spread with fruits, vegetables, or meats. | |
| 21:2.0.1.1.25.2.1.56 | SECTION 133.178
| 133.178 Pasteurized neufchatel cheese spread with other foods. | |
| 21:2.0.1.1.25.2.1.57 | SECTION 133.179
| 133.179 Pasteurized process cheese spread. | |
| 21:2.0.1.1.25.2.1.58 | SECTION 133.180
| 133.180 Pasteurized process cheese spread with fruits, vegetables, or meats. | |
| 21:2.0.1.1.25.2.1.59 | SECTION 133.181
| 133.181 Provolone cheese. | |
| 21:2.0.1.1.25.2.1.60 | SECTION 133.182
| 133.182 Soft ripened cheeses. | |
| 21:2.0.1.1.25.2.1.61 | SECTION 133.183
| 133.183 Romano cheese. | |
| 21:2.0.1.1.25.2.1.62 | SECTION 133.184
| 133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk. | |
| 21:2.0.1.1.25.2.1.63 | SECTION 133.185
| 133.185 Samsoe cheese. | |
| 21:2.0.1.1.25.2.1.64 | SECTION 133.186
| 133.186 Sap sago cheese. | |
| 21:2.0.1.1.25.2.1.65 | SECTION 133.187
| 133.187 Semisoft cheeses. | |
| 21:2.0.1.1.25.2.1.66 | SECTION 133.188
| 133.188 Semisoft part-skim cheeses. | |
| 21:2.0.1.1.25.2.1.67 | SECTION 133.189
| 133.189 Skim milk cheese for manufacturing. | |
| 21:2.0.1.1.25.2.1.68 | SECTION 133.190
| 133.190 Spiced cheeses. | |
| 21:2.0.1.1.25.2.1.69 | SECTION 133.191
| 133.191 Part-skim spiced cheeses. | |
| 21:2.0.1.1.25.2.1.70 | SECTION 133.193
| 133.193 Spiced, flavored standardized cheeses. | |
| 21:2.0.1.1.25.2.1.71 | SECTION 133.195
| 133.195 Swiss and emmentaler cheese. | |
| 21:2.0.1.1.25.2.1.72 | SECTION 133.196
| 133.196 Swiss cheese for manufacturing. | |
| 21:2.0.1.1.26 | PART 135
| PART 135 - FROZEN DESSERTS | |
| 21:2.0.1.1.26.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.26.1.1.1 | SECTION 135.3
| 135.3 Definitions. | |
| 21:2.0.1.1.26.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Frozen Desserts | |
| 21:2.0.1.1.26.2.1.1 | SECTION 135.110
| 135.110 Ice cream and frozen custard. | |
| 21:2.0.1.1.26.2.1.2 | SECTION 135.115
| 135.115 Goat's milk ice cream. | |
| 21:2.0.1.1.26.2.1.3 | SECTION 135.130
| 135.130 Mellorine. | |
| 21:2.0.1.1.26.2.1.4 | SECTION 135.140
| 135.140 Sherbet. | |
| 21:2.0.1.1.26.2.1.5 | SECTION 135.160
| 135.160 Water ices. | |
| 21:2.0.1.1.27 | PART 136
| PART 136 - BAKERY PRODUCTS | |
| 21:2.0.1.1.27.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.27.1.1.1 | SECTION 136.3
| 136.3 Definitions. | |
| 21:2.0.1.1.27.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Bakery Products | |
| 21:2.0.1.1.27.2.1.1 | SECTION 136.110
| 136.110 Bread, rolls, and buns. | |
| 21:2.0.1.1.27.2.1.2 | SECTION 136.115
| 136.115 Enriched bread, rolls, and buns. | |
| 21:2.0.1.1.27.2.1.3 | SECTION 136.130
| 136.130 Milk bread, rolls, and buns. | |
| 21:2.0.1.1.27.2.1.4 | SECTION 136.160
| 136.160 Raisin bread, rolls, and buns. | |
| 21:2.0.1.1.27.2.1.5 | SECTION 136.180
| 136.180 Whole wheat bread, rolls, and buns. | |
| 21:2.0.1.1.28 | PART 137
| PART 137 - CEREAL FLOURS AND RELATED PRODUCTS | |
| 21:2.0.1.1.28.1 | SUBPART A
| Subpart A [Reserved] | |
| 21:2.0.1.1.28.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Cereal Flours and Related Products | |
| 21:2.0.1.1.28.2.1.1 | SECTION 137.105
| 137.105 Flour. | |
| 21:2.0.1.1.28.2.1.2 | SECTION 137.155
| 137.155 Bromated flour. | |
| 21:2.0.1.1.28.2.1.3 | SECTION 137.160
| 137.160 Enriched bromated flour. | |
| 21:2.0.1.1.28.2.1.4 | SECTION 137.165
| 137.165 Enriched flour. | |
| 21:2.0.1.1.28.2.1.5 | SECTION 137.170
| 137.170 Instantized flours. | |
| 21:2.0.1.1.28.2.1.6 | SECTION 137.175
| 137.175 Phosphated flour. | |
| 21:2.0.1.1.28.2.1.7 | SECTION 137.180
| 137.180 Self-rising flour. | |
| 21:2.0.1.1.28.2.1.8 | SECTION 137.185
| 137.185 Enriched self-rising flour. | |
| 21:2.0.1.1.28.2.1.9 | SECTION 137.190
| 137.190 Cracked wheat. | |
| 21:2.0.1.1.28.2.1.10 | SECTION 137.195
| 137.195 Crushed wheat. | |
| 21:2.0.1.1.28.2.1.11 | SECTION 137.200
| 137.200 Whole wheat flour. | |
| 21:2.0.1.1.28.2.1.12 | SECTION 137.205
| 137.205 Bromated whole wheat flour. | |
| 21:2.0.1.1.28.2.1.13 | SECTION 137.211
| 137.211 White corn flour. | |
| 21:2.0.1.1.28.2.1.14 | SECTION 137.215
| 137.215 Yellow corn flour. | |
| 21:2.0.1.1.28.2.1.15 | SECTION 137.220
| 137.220 Durum flour. | |
| 21:2.0.1.1.28.2.1.16 | SECTION 137.225
| 137.225 Whole durum flour. | |
| 21:2.0.1.1.28.2.1.17 | SECTION 137.250
| 137.250 White corn meal. | |
| 21:2.0.1.1.28.2.1.18 | SECTION 137.255
| 137.255 Bolted white corn meal. | |
| 21:2.0.1.1.28.2.1.19 | SECTION 137.260
| 137.260 Enriched corn meals. | |
| 21:2.0.1.1.28.2.1.20 | SECTION 137.265
| 137.265 Degerminated white corn meal. | |
| 21:2.0.1.1.28.2.1.21 | SECTION 137.270
| 137.270 Self-rising white corn meal. | |
| 21:2.0.1.1.28.2.1.22 | SECTION 137.275
| 137.275 Yellow corn meal. | |
| 21:2.0.1.1.28.2.1.23 | SECTION 137.280
| 137.280 Bolted yellow corn meal. | |
| 21:2.0.1.1.28.2.1.24 | SECTION 137.285
| 137.285 Degerminated yellow corn meal. | |
| 21:2.0.1.1.28.2.1.25 | SECTION 137.290
| 137.290 Self-rising yellow corn meal. | |
| 21:2.0.1.1.28.2.1.26 | SECTION 137.300
| 137.300 Farina. | |
| 21:2.0.1.1.28.2.1.27 | SECTION 137.305
| 137.305 Enriched farina. | |
| 21:2.0.1.1.28.2.1.28 | SECTION 137.320
| 137.320 Semolina. | |
| 21:2.0.1.1.28.2.1.29 | SECTION 137.350
| 137.350 Enriched rice. | |
| 21:2.0.1.1.29 | PART 139
| PART 139 - MACARONI AND NOODLE PRODUCTS | |
| 21:2.0.1.1.29.1 | SUBPART A
| Subpart A [Reserved] | |
| 21:2.0.1.1.29.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Macaroni and Noodle Products | |
| 21:2.0.1.1.29.2.1.1 | SECTION 139.110
| 139.110 Macaroni products. | |
| 21:2.0.1.1.29.2.1.2 | SECTION 139.115
| 139.115 Enriched macaroni products. | |
| 21:2.0.1.1.29.2.1.3 | SECTION 139.117
| 139.117 Enriched macaroni products with fortified protein. | |
| 21:2.0.1.1.29.2.1.4 | SECTION 139.120
| 139.120 Milk macaroni products. | |
| 21:2.0.1.1.29.2.1.5 | SECTION 139.121
| 139.121 Nonfat milk macaroni products. | |
| 21:2.0.1.1.29.2.1.6 | SECTION 139.122
| 139.122 Enriched nonfat milk macaroni products. | |
| 21:2.0.1.1.29.2.1.7 | SECTION 139.125
| 139.125 Vegetable macaroni products. | |
| 21:2.0.1.1.29.2.1.8 | SECTION 139.135
| 139.135 Enriched vegetable macaroni products. | |
| 21:2.0.1.1.29.2.1.9 | SECTION 139.138
| 139.138 Whole wheat macaroni products. | |
| 21:2.0.1.1.29.2.1.10 | SECTION 139.140
| 139.140 Wheat and soy macaroni products. | |
| 21:2.0.1.1.29.2.1.11 | SECTION 139.150
| 139.150 Noodle products. | |
| 21:2.0.1.1.29.2.1.12 | SECTION 139.155
| 139.155 Enriched noodle products. | |
| 21:2.0.1.1.29.2.1.13 | SECTION 139.160
| 139.160 Vegetable noodle products. | |
| 21:2.0.1.1.29.2.1.14 | SECTION 139.165
| 139.165 Enriched vegetable noodle products. | |
| 21:2.0.1.1.29.2.1.15 | SECTION 139.180
| 139.180 Wheat and soy noodle products. | |
| 21:2.0.1.1.30 | PART 145
| PART 145 - CANNED FRUITS | |
| 21:2.0.1.1.30.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.30.1.1.1 | SECTION 145.3
| 145.3 Definitions. | |
| 21:2.0.1.1.30.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Canned Fruits | |
| 21:2.0.1.1.30.2.1.1 | SECTION 145.110
| 145.110 Canned applesauce. | |
| 21:2.0.1.1.30.2.1.2 | SECTION 145.115
| 145.115 Canned apricots. | |
| 21:2.0.1.1.30.2.1.3 | SECTION 145.116
| 145.116 Artificially sweetened canned apricots. | |
| 21:2.0.1.1.30.2.1.4 | SECTION 145.120
| 145.120 Canned berries. | |
| 21:2.0.1.1.30.2.1.5 | SECTION 145.125
| 145.125 Canned cherries. | |
| 21:2.0.1.1.30.2.1.6 | SECTION 145.126
| 145.126 Artificially sweetened canned cherries. | |
| 21:2.0.1.1.30.2.1.7 | SECTION 145.130
| 145.130 Canned figs. | |
| 21:2.0.1.1.30.2.1.8 | SECTION 145.131
| 145.131 Artificially sweetened canned figs. | |
| 21:2.0.1.1.30.2.1.9 | SECTION 145.134
| 145.134 Canned preserved figs. | |
| 21:2.0.1.1.30.2.1.10 | SECTION 145.135
| 145.135 Canned fruit cocktail. | |
| 21:2.0.1.1.30.2.1.11 | SECTION 145.136
| 145.136 Artificially sweetened canned fruit cocktail. | |
| 21:2.0.1.1.30.2.1.12 | SECTION 145.140
| 145.140 Canned seedless grapes. | |
| 21:2.0.1.1.30.2.1.13 | SECTION 145.145
| 145.145 Canned grapefruit. | |
| 21:2.0.1.1.30.2.1.14 | SECTION 145.170
| 145.170 Canned peaches. | |
| 21:2.0.1.1.30.2.1.15 | SECTION 145.171
| 145.171 Artificially sweetened canned peaches. | |
| 21:2.0.1.1.30.2.1.16 | SECTION 145.175
| 145.175 Canned pears. | |
| 21:2.0.1.1.30.2.1.17 | SECTION 145.176
| 145.176 Artificially sweetened canned pears. | |
| 21:2.0.1.1.30.2.1.18 | SECTION 145.180
| 145.180 Canned pineapple. | |
| 21:2.0.1.1.30.2.1.19 | SECTION 145.181
| 145.181 Artificially sweetened canned pineapple. | |
| 21:2.0.1.1.30.2.1.20 | SECTION 145.185
| 145.185 Canned plums. | |
| 21:2.0.1.1.30.2.1.21 | SECTION 145.190
| 145.190 Canned prunes. | |
| 21:2.0.1.1.31 | PART 146
| PART 146 - CANNED FRUIT JUICES | |
| 21:2.0.1.1.31.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.31.1.1.1 | SECTION 146.3
| 146.3 Definitions. | |
| 21:2.0.1.1.31.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Canned Fruit Juices and Beverages | |
| 21:2.0.1.1.31.2.1.1 | SECTION 146.114
| 146.114 Lemon juice. | |
| 21:2.0.1.1.31.2.1.2 | SECTION 146.120
| 146.120 Frozen concentrate for lemonade. | |
| 21:2.0.1.1.31.2.1.3 | SECTION 146.121
| 146.121 Frozen concentrate for artificially sweetened lemonade. | |
| 21:2.0.1.1.31.2.1.4 | SECTION 146.126
| 146.126 Frozen concentrate for colored lemonade. | |
| 21:2.0.1.1.31.2.1.5 | SECTION 146.132
| 146.132 Grapefruit juice. | |
| 21:2.0.1.1.31.2.1.6 | SECTION 146.135
| 146.135 Orange juice. | |
| 21:2.0.1.1.31.2.1.7 | SECTION 146.137
| 146.137 Frozen orange juice. | |
| 21:2.0.1.1.31.2.1.8 | SECTION 146.140
| 146.140 Pasteurized orange juice. | |
| 21:2.0.1.1.31.2.1.9 | SECTION 146.141
| 146.141 Canned orange juice. | |
| 21:2.0.1.1.31.2.1.10 | SECTION 146.145
| 146.145 Orange juice from concentrate. | |
| 21:2.0.1.1.31.2.1.11 | SECTION 146.146
| 146.146 Frozen concentrated orange juice. | |
| 21:2.0.1.1.31.2.1.12 | SECTION 146.148
| 146.148 Reduced acid frozen concentrated orange juice. | |
| 21:2.0.1.1.31.2.1.13 | SECTION 146.150
| 146.150 Canned concentrated orange juice. | |
| 21:2.0.1.1.31.2.1.14 | SECTION 146.151
| 146.151 Orange juice for manufacturing. | |
| 21:2.0.1.1.31.2.1.15 | SECTION 146.152
| 146.152 Orange juice with preservative. | |
| 21:2.0.1.1.31.2.1.16 | SECTION 146.153
| 146.153 Concentrated orange juice for manufacturing. | |
| 21:2.0.1.1.31.2.1.17 | SECTION 146.154
| 146.154 Concentrated orange juice with preservative. | |
| 21:2.0.1.1.31.2.1.18 | SECTION 146.185
| 146.185 Pineapple juice. | |
| 21:2.0.1.1.31.2.1.19 | SECTION 146.187
| 146.187 Canned prune juice. | |
| 21:2.0.1.1.32 | PART 150
| PART 150 - FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS | |
| 21:2.0.1.1.32.1 | SUBPART A
| Subpart A [Reserved] | |
| 21:2.0.1.1.32.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products | |
| 21:2.0.1.1.32.2.1.1 | SECTION 150.110
| 150.110 Fruit butter. | |
| 21:2.0.1.1.32.2.1.2 | SECTION 150.140
| 150.140 Fruit jelly. | |
| 21:2.0.1.1.32.2.1.3 | SECTION 150.160
| 150.160 Fruit preserves and jams. | |
| 21:2.0.1.1.33 | PART 152
| PART 152 - FRUIT PIES | |
| 21:2.0.1.1.33.1 | SUBPART A
| Subpart A [Reserved] | |
| 21:2.0.1.1.33.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Fruit Pies | |
| 21:2.0.1.1.33.2.1.1 | SECTION 152.126
| 152.126 Frozen cherry pie. | |
| 21:2.0.1.1.34 | PART 155
| PART 155 - CANNED VEGETABLES | |
| 21:2.0.1.1.34.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.34.1.1.1 | SECTION 155.3
| 155.3 Definitions. | |
| 21:2.0.1.1.34.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Canned Vegetables | |
| 21:2.0.1.1.34.2.1.1 | SECTION 155.120
| 155.120 Canned green beans and canned wax beans. | |
| 21:2.0.1.1.34.2.1.2 | SECTION 155.130
| 155.130 Canned corn. | |
| 21:2.0.1.1.34.2.1.3 | SECTION 155.131
| 155.131 Canned field corn. | |
| 21:2.0.1.1.34.2.1.4 | SECTION 155.170
| 155.170 Canned peas. | |
| 21:2.0.1.1.34.2.1.5 | SECTION 155.172
| 155.172 Canned dry peas. | |
| 21:2.0.1.1.34.2.1.6 | SECTION 155.190
| 155.190 Canned tomatoes. | |
| 21:2.0.1.1.34.2.1.7 | SECTION 155.191
| 155.191 Tomato concentrates. | |
| 21:2.0.1.1.34.2.1.8 | SECTION 155.194
| 155.194 Catsup. | |
| 21:2.0.1.1.34.2.1.9 | SECTION 155.200
| 155.200 Certain other canned vegetables. | |
| 21:2.0.1.1.34.2.1.10 | SECTION 155.201
| 155.201 Canned mushrooms. | |
| 21:2.0.1.1.35 | PART 156
| PART 156 - VEGETABLE JUICES | |
| 21:2.0.1.1.35.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.35.1.1.1 | SECTION 156.3
| 156.3 Definitions. | |
| 21:2.0.1.1.35.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Vegetable Juices | |
| 21:2.0.1.1.35.2.1.1 | SECTION 156.145
| 156.145 Tomato juice. | |
| 21:2.0.1.1.36 | PART 158
| PART 158 - FROZEN VEGETABLES | |
| 21:2.0.1.1.36.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.36.1.1.1 | SECTION 158.3
| 158.3 Definitions. | |
| 21:2.0.1.1.36.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Frozen Vegetables | |
| 21:2.0.1.1.36.2.1.1 | SECTION 158.170
| 158.170 Frozen peas. | |
| 21:2.0.1.1.37 | PART 160
| PART 160 - EGGS AND EGG PRODUCTS | |
| 21:2.0.1.1.37.1 | SUBPART A
| Subpart A [Reserved] | |
| 21:2.0.1.1.37.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Eggs and Egg Products | |
| 21:2.0.1.1.37.2.1.1 | SECTION 160.100
| 160.100 Eggs. | |
| 21:2.0.1.1.37.2.1.2 | SECTION 160.105
| 160.105 Dried eggs. | |
| 21:2.0.1.1.37.2.1.3 | SECTION 160.110
| 160.110 Frozen eggs. | |
| 21:2.0.1.1.37.2.1.4 | SECTION 160.115
| 160.115 Liquid eggs. | |
| 21:2.0.1.1.37.2.1.5 | SECTION 160.140
| 160.140 Egg whites. | |
| 21:2.0.1.1.37.2.1.6 | SECTION 160.145
| 160.145 Dried egg whites. | |
| 21:2.0.1.1.37.2.1.7 | SECTION 160.150
| 160.150 Frozen egg whites. | |
| 21:2.0.1.1.37.2.1.8 | SECTION 160.180
| 160.180 Egg yolks. | |
| 21:2.0.1.1.37.2.1.9 | SECTION 160.185
| 160.185 Dried egg yolks. | |
| 21:2.0.1.1.37.2.1.10 | SECTION 160.190
| 160.190 Frozen egg yolks. | |
| 21:2.0.1.1.38 | PART 161
| PART 161 - FISH AND SHELLFISH | |
| 21:2.0.1.1.38.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.38.1.1.1 | SECTION 161.30
| 161.30 Declaration of quantity of contents on labels for canned oysters. | |
| 21:2.0.1.1.38.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Fish and Shellfish | |
| 21:2.0.1.1.38.2.1.1 | SECTION 161.130
| 161.130 Oysters. | |
| 21:2.0.1.1.38.2.1.2 | SECTION 161.136
| 161.136 Olympia oysters. | |
| 21:2.0.1.1.38.2.1.3 | SECTION 161.145
| 161.145 Canned oysters. | |
| 21:2.0.1.1.38.2.1.4 | SECTION 161.170
| 161.170 Canned Pacific salmon. | |
| 21:2.0.1.1.38.2.1.5 | SECTION 161.173
| 161.173 Canned wet pack shrimp in transparent or nontransparent containers. | |
| 21:2.0.1.1.38.2.1.6 | SECTION 161.175
| 161.175 Frozen raw breaded shrimp. | |
| 21:2.0.1.1.38.2.1.7 | SECTION 161.176
| 161.176 Frozen raw lightly breaded shrimp. | |
| 21:2.0.1.1.38.2.1.8 | SECTION 161.190
| 161.190 Canned tuna. | |
| 21:2.0.1.1.39 | PART 163
| PART 163 - CACAO PRODUCTS | |
| 21:2.0.1.1.39.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.39.1.1.1 | SECTION 163.5
| 163.5 Methods of analysis. | |
| 21:2.0.1.1.39.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Cacao Products | |
| 21:2.0.1.1.39.2.1.1 | SECTION 163.110
| 163.110 Cacao nibs. | |
| 21:2.0.1.1.39.2.1.2 | SECTION 163.111
| 163.111 Chocolate liquor. | |
| 21:2.0.1.1.39.2.1.3 | SECTION 163.112
| 163.112 Breakfast cocoa. | |
| 21:2.0.1.1.39.2.1.4 | SECTION 163.113
| 163.113 Cocoa. | |
| 21:2.0.1.1.39.2.1.5 | SECTION 163.114
| 163.114 Lowfat cocoa. | |
| 21:2.0.1.1.39.2.1.6 | SECTION 163.117
| 163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing. | |
| 21:2.0.1.1.39.2.1.7 | SECTION 163.123
| 163.123 Sweet chocolate. | |
| 21:2.0.1.1.39.2.1.8 | SECTION 163.124
| 163.124 White chocolate. | |
| 21:2.0.1.1.39.2.1.9 | SECTION 163.130
| 163.130 Milk chocolate. | |
| 21:2.0.1.1.39.2.1.10 | SECTION 163.135
| 163.135 Buttermilk chocolate. | |
| 21:2.0.1.1.39.2.1.11 | SECTION 163.140
| 163.140 Skim milk chocolate. | |
| 21:2.0.1.1.39.2.1.12 | SECTION 163.145
| 163.145 Mixed dairy product chocolates. | |
| 21:2.0.1.1.39.2.1.13 | SECTION 163.150
| 163.150 Sweet cocoa and vegetable fat coating. | |
| 21:2.0.1.1.39.2.1.14 | SECTION 163.153
| 163.153 Sweet chocolate and vegetable fat coating. | |
| 21:2.0.1.1.39.2.1.15 | SECTION 163.155
| 163.155 Milk chocolate and vegetable fat coating. | |
| 21:2.0.1.1.40 | PART 164
| PART 164 - TREE NUT AND PEANUT PRODUCTS | |
| 21:2.0.1.1.40.1 | SUBPART A
| Subpart A [Reserved] | |
| 21:2.0.1.1.40.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Tree Nut and Peanut Products | |
| 21:2.0.1.1.40.2.1.1 | SECTION 164.110
| 164.110 Mixed nuts. | |
| 21:2.0.1.1.40.2.1.2 | SECTION 164.120
| 164.120 Shelled nuts in rigid or semirigid containers. | |
| 21:2.0.1.1.40.2.1.3 | SECTION 164.150
| 164.150 Peanut butter. | |
| 21:2.0.1.1.41 | PART 165
| PART 165 - BEVERAGES | |
| 21:2.0.1.1.41.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.41.1.1.1 | SECTION 165.3
| 165.3 Definitions. | |
| 21:2.0.1.1.41.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Beverages | |
| 21:2.0.1.1.41.2.1.1 | SECTION 165.110
| 165.110 Bottled water. | |
| 21:2.0.1.1.42 | PART 166
| PART 166 - MARGARINE | |
| 21:2.0.1.1.42.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.42.1.1.1 | SECTION 166.40
| 166.40 Labeling of margarine. | |
| 21:2.0.1.1.42.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Margarine | |
| 21:2.0.1.1.42.2.1.1 | SECTION 166.110
| 166.110 Margarine. | |
| 21:2.0.1.1.43 | PART 168
| PART 168 - SWEETENERS AND TABLE SIRUPS | |
| 21:2.0.1.1.43.1 | SUBPART A
| Subpart A [Reserved] | |
| 21:2.0.1.1.43.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Sweeteners and Table Sirups | |
| 21:2.0.1.1.43.2.1.1 | SECTION 168.110
| 168.110 Dextrose anhydrous. | |
| 21:2.0.1.1.43.2.1.2 | SECTION 168.111
| 168.111 Dextrose monohydrate. | |
| 21:2.0.1.1.43.2.1.3 | SECTION 168.120
| 168.120 Glucose sirup. | |
| 21:2.0.1.1.43.2.1.4 | SECTION 168.121
| 168.121 Dried glucose sirup. | |
| 21:2.0.1.1.43.2.1.5 | SECTION 168.122
| 168.122 Lactose. | |
| 21:2.0.1.1.43.2.1.6 | SECTION 168.130
| 168.130 Cane sirup. | |
| 21:2.0.1.1.43.2.1.7 | SECTION 168.140
| 168.140 Maple sirup. | |
| 21:2.0.1.1.43.2.1.8 | SECTION 168.160
| 168.160 Sorghum sirup. | |
| 21:2.0.1.1.43.2.1.9 | SECTION 168.180
| 168.180 Table sirup. | |
| 21:2.0.1.1.44 | PART 169
| PART 169 - FOOD DRESSINGS AND FLAVORINGS | |
| 21:2.0.1.1.44.1 | SUBPART A
| Subpart A - General Provisions | |
| 21:2.0.1.1.44.1.1.1 | SECTION 169.3
| 169.3 Definitions. | |
| 21:2.0.1.1.44.2 | SUBPART B
| Subpart B - Requirements for Specific Standardized Food Dressings and Flavorings | |
| 21:2.0.1.1.44.2.1.1 | SECTION 169.115
| 169.115 French dressing. | |
| 21:2.0.1.1.44.2.1.2 | SECTION 169.140
| 169.140 Mayonnaise. | |
| 21:2.0.1.1.44.2.1.3 | SECTION 169.150
| 169.150 Salad dressing. | |
| 21:2.0.1.1.44.2.1.4 | SECTION 169.175
| 169.175 Vanilla extract. | |
| 21:2.0.1.1.44.2.1.5 | SECTION 169.176
| 169.176 Concentrated vanilla extract. | |
| 21:2.0.1.1.44.2.1.6 | SECTION 169.177
| 169.177 Vanilla flavoring. | |
| 21:2.0.1.1.44.2.1.7 | SECTION 169.178
| 169.178 Concentrated vanilla flavoring. | |
| 21:2.0.1.1.44.2.1.8 | SECTION 169.179
| 169.179 Vanilla powder. | |
| 21:2.0.1.1.44.2.1.9 | SECTION 169.180
| 169.180 Vanilla-vanillin extract. | |
| 21:2.0.1.1.44.2.1.10 | SECTION 169.181
| 169.181 Vanilla-vanillin flavoring. | |
| 21:2.0.1.1.44.2.1.11 | SECTION 169.182
| 169.182 Vanilla-vanillin powder. | |