Title 21

Volume 2 CHAPTER I SUBCHAP B

Subchapter B - Food For Human Consumption

21:2.0.1.1.1PART 100
PART 100 - GENERAL
21:2.0.1.1.1.1SUBPART A
Subpart A - State and Local Requirements
21:2.0.1.1.1.1.1.1SECTION 100.1
     100.1 Petitions requesting exemption from preemption for State or local requirements.
21:2.0.1.1.1.1.1.2SECTION 100.2
     100.2 State enforcement of Federal regulations.
21:2.0.1.1.1.2SUBPART B
Subparts B-E [Reserved]
21:2.0.1.1.1.3SUBPART F
Subpart F - Misbranding for Reasons Other Than Labeling
21:2.0.1.1.1.3.1.1SECTION 100.100
     100.100 Misleading containers.
21:2.0.1.1.1.4SUBPART G
Subpart G - Specific Administrative Rulings and Decisions
21:2.0.1.1.1.4.1.1SECTION 100.155
     100.155 Salt and iodized salt.
21:2.0.1.1.2PART 101
PART 101 - FOOD LABELING
21:2.0.1.1.2.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.2.1.1.1SECTION 101.1
     101.1 Principal display panel of package form food.
21:2.0.1.1.2.1.1.2SECTION 101.2
     101.2 Information panel of package form food.
21:2.0.1.1.2.1.1.3SECTION 101.3
     101.3 Identity labeling of food in packaged form.
21:2.0.1.1.2.1.1.4SECTION 101.4
     101.4 Food; designation of ingredients.
21:2.0.1.1.2.1.1.5SECTION 101.5
     101.5 Food; name and place of business of manufacturer, packer, or distributor.
21:2.0.1.1.2.1.1.6SECTION 101.7
     101.7 Declaration of net quantity of contents.
21:2.0.1.1.2.1.1.7SECTION 101.8
     101.8 Vending machines.
21:2.0.1.1.2.1.1.8SECTION 101.9
     101.9 Nutrition labeling of food.
21:2.0.1.1.2.1.1.9SECTION 101.10
     101.10 Nutrition labeling of restaurant foods whose labels or labeling bear nutrient content claims or health claims.
21:2.0.1.1.2.1.1.10SECTION 101.11
     101.11 Nutrition labeling of standard menu items in covered establishments.
21:2.0.1.1.2.1.1.11SECTION 101.12
     101.12 Reference amounts customarily consumed per eating occasion.
21:2.0.1.1.2.1.1.12SECTION 101.13
     101.13 Nutrient content claims - general principles.
21:2.0.1.1.2.1.1.13SECTION 101.14
     101.14 Health claims: general requirements.
21:2.0.1.1.2.1.1.14SECTION 101.15
     101.15 Food; prominence of required statements.
21:2.0.1.1.2.1.1.15SECTION 101.17
     101.17 Food labeling warning, notice, and safe handling statements.
21:2.0.1.1.2.1.1.16SECTION 101.18
     101.18 Misbranding of food.
21:2.0.1.1.2.2SUBPART B
Subpart B - Specific Food Labeling Requirements
21:2.0.1.1.2.2.1.1SECTION 101.22
     101.22 Foods; labeling of spices, flavorings, colorings and chemical preservatives.
21:2.0.1.1.2.2.1.2SECTION 101.30
     101.30 Percentage juice declaration for foods purporting to be beverages that contain fruit or vegetable juice.
21:2.0.1.1.2.3SUBPART C
Subpart C - Specific Nutrition Labeling Requirements and Guidelines
21:2.0.1.1.2.3.1.1SECTION 101.36
     101.36 Nutrition labeling of dietary supplements.
21:2.0.1.1.2.3.1.2SECTION 101.42
     101.42 Nutrition labeling of raw fruit, vegetables, and fish.
21:2.0.1.1.2.3.1.3SECTION 101.43
     101.43 Substantial compliance of food retailers with the guidelines for the voluntary nutrition labeling of raw fruit, vegetables, and fish.
21:2.0.1.1.2.3.1.4SECTION 101.44
     101.44 What are the 20 most frequently consumed raw fruits, vegetables, and fish in the United States
21:2.0.1.1.2.3.1.5SECTION 101.45
     101.45 Guidelines for the voluntary nutrition labeling of raw fruits, vegetables, and fish.
21:2.0.1.1.2.4SUBPART D
Subpart D - Specific Requirements for Nutrient Content Claims
21:2.0.1.1.2.4.1.1SECTION 101.54
     101.54 Nutrient content claims for “good source,” “high,” “more,” and “high potency.”
21:2.0.1.1.2.4.1.2SECTION 101.56
     101.56 Nutrient content claims for “light” or “lite.”
21:2.0.1.1.2.4.1.3SECTION 101.60
     101.60 Nutrient content claims for the calorie content of foods.
21:2.0.1.1.2.4.1.4SECTION 101.61
     101.61 Nutrient content claims for the sodium content of foods.
21:2.0.1.1.2.4.1.5SECTION 101.62
     101.62 Nutrient content claims for fat, fatty acid, and cholesterol content of foods.
21:2.0.1.1.2.4.1.6SECTION 101.65
     101.65 Implied nutrient content claims and related label statements.
21:2.0.1.1.2.4.1.7SECTION 101.67
     101.67 Use of nutrient content claims for butter.
21:2.0.1.1.2.4.1.8SECTION 101.69
     101.69 Petitions for nutrient content claims.
21:2.0.1.1.2.5SUBPART E
Subpart E - Specific Requirements for Health Claims
21:2.0.1.1.2.5.1.1SECTION 101.70
     101.70 Petitions for health claims.
21:2.0.1.1.2.5.1.2SECTION 101.71
     101.71 Health claims: claims not authorized.
21:2.0.1.1.2.5.1.3SECTION 101.72
     101.72 Health claims: calcium, vitamin D, and osteoporosis.
21:2.0.1.1.2.5.1.4SECTION 101.73
     101.73 Health claims: dietary lipids and cancer.
21:2.0.1.1.2.5.1.5SECTION 101.74
     101.74 Health claims: sodium and hypertension.
21:2.0.1.1.2.5.1.6SECTION 101.75
     101.75 Health claims: dietary saturated fat and cholesterol and risk of coronary heart disease.
21:2.0.1.1.2.5.1.7SECTION 101.76
     101.76 Health claims: fiber-containing grain products, fruits, and vegetables and cancer.
21:2.0.1.1.2.5.1.8SECTION 101.77
     101.77 Health claims: fruits, vegetables, and grain products that contain fiber, particularly soluble fiber, and risk of coronary heart disease.
21:2.0.1.1.2.5.1.9SECTION 101.78
     101.78 Health claims: fruits and vegetables and cancer.
21:2.0.1.1.2.5.1.10SECTION 101.79
     101.79 Health claims: Folate and neural tube defects.
21:2.0.1.1.2.5.1.11SECTION 101.80
     101.80 Health claims: dietary noncariogenic carbohydrate sweeteners and dental caries.
21:2.0.1.1.2.5.1.12SECTION 101.81
     101.81 Health claims: Soluble fiber from certain foods and risk of coronary heart disease (CHD).
21:2.0.1.1.2.5.1.13SECTION 101.82
     101.82 Health claims: Soy protein and risk of coronary heart disease (CHD).
21:2.0.1.1.2.5.1.14SECTION 101.83
     101.83 Health claims: plant sterol/stanol esters and risk of coronary heart disease (CHD).
21:2.0.1.1.2.6SUBPART F
Subpart F - Specific Requirements for Descriptive Claims That Are Neither Nutrient Content Claims nor Health Claims
21:2.0.1.1.2.6.1.1SECTION 101.91
     101.91 Gluten-free labeling of food.
21:2.0.1.1.2.6.1.2SECTION 101.93
     101.93 Certain types of statements for dietary supplements.
21:2.0.1.1.2.6.1.3SECTION 101.95
     101.95 “Fresh,” “freshly frozen,” “fresh frozen,” “frozen fresh.”
21:2.0.1.1.2.7SUBPART G
Subpart G - Exemptions From Food Labeling Requirements
21:2.0.1.1.2.7.1.1SECTION 101.100
     101.100 Food; exemptions from labeling.
21:2.0.1.1.2.7.1.2SECTION 101.108
     101.108 Temporary exemptions for purposes of conducting authorized food labeling experiments.
21:2.0.1.1.2.8SUBPART 0
21:2.0.1.1.2.9.1.1.1APPENDIX 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)
21:2.0.1.1.2.9.1.1.2APPENDIX Appendix B
  Appendix B to Part 101 - Graphic Enhancements Used by the FDA
21:2.0.1.1.2.9.1.1.3APPENDIX
  
21:2.0.1.1.2.9.1.1.4APPENDIX
  
21:2.0.1.1.3PART 102
PART 102 - COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
21:2.0.1.1.3.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.3.1.1.1SECTION 102.5
     102.5 General principles.
21:2.0.1.1.3.1.1.2SECTION 102.19
     102.19 Petitions.
21:2.0.1.1.3.2SUBPART B
Subpart B - Requirements for Specific Nonstandardized Foods
21:2.0.1.1.3.2.1.1SECTION 102.22
     102.22 Protein hydrolysates.
21:2.0.1.1.3.2.1.2SECTION 102.23
     102.23 Peanut spreads.
21:2.0.1.1.3.2.1.3SECTION 102.26
     102.26 Frozen “heat and serve” dinners.
21:2.0.1.1.3.2.1.4SECTION 102.28
     102.28 Foods packaged for use in the preparation of “main dishes” or “dinners.”
21:2.0.1.1.3.2.1.5SECTION 102.33
     102.33 Beverages that contain fruit or vegetable juice.
21:2.0.1.1.3.2.1.6SECTION 102.37
     102.37 Mixtures of edible fat or oil and olive oil.
21:2.0.1.1.3.2.1.7SECTION 102.39
     102.39 Onion rings made from diced onion.
21:2.0.1.1.3.2.1.8SECTION 102.41
     102.41 Potato chips made from dried potatoes.
21:2.0.1.1.3.2.1.9SECTION 102.45
     102.45 Fish sticks or portions made from minced fish.
21:2.0.1.1.3.2.1.10SECTION 102.46
     102.46 Pacific whiting.
21:2.0.1.1.3.2.1.11SECTION 102.47
     102.47 Bonito.
21:2.0.1.1.3.2.1.12SECTION 102.49
     102.49 Fried clams made from minced clams.
21:2.0.1.1.3.2.1.13SECTION 102.50
     102.50 Crabmeat.
21:2.0.1.1.3.2.1.14SECTION 102.54
     102.54 Seafood cocktails.
21:2.0.1.1.3.2.1.15SECTION 102.55
     102.55 Nonstandardized breaded composite shrimp units.
21:2.0.1.1.3.2.1.16SECTION 102.57
     102.57 Greenland turbot (Reinhardtius hippoglossoides).
21:2.0.1.1.4PART 104
PART 104 - NUTRITIONAL QUALITY GUIDELINES FOR FOODS
21:2.0.1.1.4.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.4.1.1.1SECTION 104.5
     104.5 General principles.
21:2.0.1.1.4.2SUBPART B
Subpart B - Fortification Policy
21:2.0.1.1.4.2.1.1SECTION 104.20
     104.20 Statement of purpose.
21:2.0.1.1.4.3SUBPART C
Subpart C - Specific Nutritional Quality Guidelines
21:2.0.1.1.4.3.1.1SECTION 104.47
     104.47 Frozen “heat and serve” dinner.
21:2.0.1.1.5PART 105
PART 105 - FOODS FOR SPECIAL DIETARY USE
21:2.0.1.1.5.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.5.1.1.1SECTION 105.3
     105.3 Definitions and interpretations.
21:2.0.1.1.5.2SUBPART B
Subpart B - Label Statements
21:2.0.1.1.5.2.1.1SECTION 105.62
     105.62 Hypoallergenic foods.
21:2.0.1.1.5.2.1.2SECTION 105.65
     105.65 Infant foods.
21:2.0.1.1.5.2.1.3SECTION 105.66
     105.66 Label statements relating to usefulness in reducing or maintaining body weight.
21:2.0.1.1.5.3SUBPART C
Subpart C [Reserved]
21:2.0.1.1.5.4SUBPART D
Subpart D - Standards of Identity [Reserved]
21:2.0.1.1.6PART 106
PART 106 - INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS
21:2.0.1.1.6.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.6.1.1.1SECTION 106.1
     106.1 Status and applicability of the regulations in part 106.
21:2.0.1.1.6.1.1.2SECTION 106.3
     106.3 Definitions.
21:2.0.1.1.6.2SUBPART B
Subpart B - Current Good Manufacturing Practice
21:2.0.1.1.6.2.1.1SECTION 106.5
     106.5 Current good manufacturing practice.
21:2.0.1.1.6.2.1.2SECTION 106.6
     106.6 Production and in-process control system.
21:2.0.1.1.6.2.1.3SECTION 106.10
     106.10 Controls to prevent adulteration by workers.
21:2.0.1.1.6.2.1.4SECTION 106.20
     106.20 Controls to prevent adulteration caused by facilities.
21:2.0.1.1.6.2.1.5SECTION 106.30
     106.30 Controls to prevent adulteration caused by equipment or utensils.
21:2.0.1.1.6.2.1.6SECTION 106.35
     106.35 Controls to prevent adulteration due to automatic (mechanical or electronic) equipment.
21:2.0.1.1.6.2.1.7SECTION 106.40
     106.40 Controls to prevent adulteration caused by ingredients, containers, and closures.
21:2.0.1.1.6.2.1.8SECTION 106.50
     106.50 Controls to prevent adulteration during manufacturing.
21:2.0.1.1.6.2.1.9SECTION 106.55
     106.55 Controls to prevent adulteration from microorganisms.
21:2.0.1.1.6.2.1.10SECTION 106.60
     106.60 Controls to prevent adulteration during packaging and labeling of infant formula.
21:2.0.1.1.6.2.1.11SECTION 106.70
     106.70 Controls on the release of finished infant formula.
21:2.0.1.1.6.2.1.12SECTION 106.80
     106.80 Traceability.
21:2.0.1.1.6.2.1.13SECTION 106.90
     106.90 Audits of current good manufacturing practice.
21:2.0.1.1.6.3SUBPART C
Subpart C - Quality Control Procedures
21:2.0.1.1.6.3.1.1SECTION 106.91
     106.91 General quality control.
21:2.0.1.1.6.3.1.2SECTION 106.92
     106.92 Audits of quality control procedures.
21:2.0.1.1.6.4SUBPART D
Subpart D - Conduct of Audits
21:2.0.1.1.6.4.1.1SECTION 106.94
     106.94 Audit plans and procedures.
21:2.0.1.1.6.5SUBPART E
Subpart E - Quality Factors for Infant Formulas
21:2.0.1.1.6.5.1.1SECTION 106.96
     106.96 Requirements for quality factors for infant formulas.
21:2.0.1.1.6.6SUBPART F
Subpart F - Records and Reports
21:2.0.1.1.6.6.1.1SECTION 106.100
     106.100 Records.
21:2.0.1.1.6.7SUBPART G
Subpart G - Registration, Submission, and Notification Requirements
21:2.0.1.1.6.7.1.1SECTION 106.110
     106.110 New infant formula registration.
21:2.0.1.1.6.7.1.2SECTION 106.120
     106.120 New infant formula submission.
21:2.0.1.1.6.7.1.3SECTION 106.121
     106.121 Quality factor assurances for infant formulas.
21:2.0.1.1.6.7.1.4SECTION 106.130
     106.130 Verification submission.
21:2.0.1.1.6.7.1.5SECTION 106.140
     106.140 Submission concerning a change in infant formula that may adulterate the product.
21:2.0.1.1.6.7.1.6SECTION 106.150
     106.150 Notification of an adulterated or misbranded infant formula.
21:2.0.1.1.6.7.1.7SECTION 106.160
     106.160 Incorporation by reference.
21:2.0.1.1.7PART 107
PART 107 - INFANT FORMULA
21:2.0.1.1.7.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.7.1.1.1SECTION 107.1
     107.1 Status and applicability of the regulations in part 107.
21:2.0.1.1.7.1.1.2SECTION 107.3
     107.3 Definitions.
21:2.0.1.1.7.2SUBPART B
Subpart B - Labeling
21:2.0.1.1.7.2.1.1SECTION 107.10
     107.10 Nutrient information.
21:2.0.1.1.7.2.1.2SECTION 107.20
     107.20 Directions for use.
21:2.0.1.1.7.2.1.3SECTION 107.30
     107.30 Exemptions.
21:2.0.1.1.7.3SUBPART C
Subpart C - Exempt Infant Formulas
21:2.0.1.1.7.3.1.1SECTION 107.50
     107.50 Terms and conditions.
21:2.0.1.1.7.4SUBPART D
Subpart D - Nutrient Requirements
21:2.0.1.1.7.4.1.1SECTION 107.100
     107.100 Nutrient specifications.
21:2.0.1.1.7.5SUBPART E
Subpart E - Infant Formula Recalls
21:2.0.1.1.7.5.1.1SECTION 107.200
     107.200 Food and Drug Administration-required recall.
21:2.0.1.1.7.5.1.2SECTION 107.210
     107.210 Firm-initiated product removals.
21:2.0.1.1.7.5.1.3SECTION 107.220
     107.220 Scope and effect of infant formula recalls.
21:2.0.1.1.7.5.1.4SECTION 107.230
     107.230 Elements of an infant formula recall.
21:2.0.1.1.7.5.1.5SECTION 107.240
     107.240 Notification requirements.
21:2.0.1.1.7.5.1.6SECTION 107.250
     107.250 Termination of an infant formula recall.
21:2.0.1.1.7.5.1.7SECTION 107.260
     107.260 Revision of an infant formula recall.
21:2.0.1.1.7.5.1.8SECTION 107.270
     107.270 Compliance with this subpart.
21:2.0.1.1.7.5.1.9SECTION 107.280
     107.280 Records retention.
21:2.0.1.1.8PART 108
PART 108 - EMERGENCY PERMIT CONTROL
21:2.0.1.1.8.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.8.1.1.1SECTION 108.3
     108.3 Definitions.
21:2.0.1.1.8.1.1.2SECTION 108.5
     108.5 Determination of the need for a permit.
21:2.0.1.1.8.1.1.3SECTION 108.6
     108.6 Revocation of determination of need for permit.
21:2.0.1.1.8.1.1.4SECTION 108.7
     108.7 Issuance or denial of permit.
21:2.0.1.1.8.1.1.5SECTION 108.10
     108.10 Suspension and reinstatement of permit.
21:2.0.1.1.8.1.1.6SECTION 108.12
     108.12 Manufacturing, processing, or packing without a permit, or in violation of a permit.
21:2.0.1.1.8.1.1.7SECTION 108.19
     108.19 Establishment of requirements for exemption from section 404 of the act.
21:2.0.1.1.8.2SUBPART B
Subpart B - Specific Requirements and Conditions for Exemption From or Compliance With an Emergency Permit
21:2.0.1.1.8.2.1.1SECTION 108.25
     108.25 Acidified foods.
21:2.0.1.1.8.2.1.2SECTION 108.35
     108.35 Thermal processing of low-acid foods packaged in hermetically sealed containers.
21:2.0.1.1.9PART 109
PART 109 - UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL
21:2.0.1.1.9.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.9.1.1.1SECTION 109.3
     109.3 Definitions and interpretations.
21:2.0.1.1.9.1.1.2SECTION 109.4
     109.4 Establishment of tolerances, regulatory limits, and action levels.
21:2.0.1.1.9.1.1.3SECTION 109.6
     109.6 Added poisonous or deleterious substances.
21:2.0.1.1.9.1.1.4SECTION 109.7
     109.7 Unavoidability.
21:2.0.1.1.9.1.1.5SECTION 109.15
     109.15 Use of polychlorinated biphenyls (PCB's) in establishments manufacturing food-packaging materials.
21:2.0.1.1.9.1.1.6SECTION 109.16
     109.16 Ornamental and decorative ceramicware.
21:2.0.1.1.9.2SUBPART B
Subpart B - Tolerances for Unavoidable Poisonous or Deleterious Substances
21:2.0.1.1.9.2.1.1SECTION 109.30
     109.30 Tolerances for polychlorinated biphenyls (PCB's).
21:2.0.1.1.9.3SUBPART C
Subpart C - Regulatory Limits for Added Poisonous or Deleterious Substances [Reserved]
21:2.0.1.1.9.4SUBPART D
Subpart D - Naturally Occurring Posionous or Deleterious Substances [Reserved]
21:2.0.1.1.10PART 110
PART 110 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
21:2.0.1.1.10.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.10.1.1.1SECTION 110.3
     110.3 Definitions.
21:2.0.1.1.10.1.1.2SECTION 110.5
     110.5 Current good manufacturing practice.
21:2.0.1.1.10.1.1.3SECTION 110.10
     110.10 Personnel.
21:2.0.1.1.10.1.1.4SECTION 110.19
     110.19 Exclusions.
21:2.0.1.1.10.2SUBPART B
Subpart B - Buildings and Facilities
21:2.0.1.1.10.2.1.1SECTION 110.20
     110.20 Plant and grounds.
21:2.0.1.1.10.2.1.2SECTION 110.35
     110.35 Sanitary operations.
21:2.0.1.1.10.2.1.3SECTION 110.37
     110.37 Sanitary facilities and controls.
21:2.0.1.1.10.3SUBPART C
Subpart C - Equipment
21:2.0.1.1.10.3.1.1SECTION 110.40
     110.40 Equipment and utensils.
21:2.0.1.1.10.4SUBPART D
Subpart D [Reserved]
21:2.0.1.1.10.5SUBPART E
Subpart E - Production and Process Controls
21:2.0.1.1.10.5.1.1SECTION 110.80
     110.80 Processes and controls.
21:2.0.1.1.10.5.1.2SECTION 110.93
     110.93 Warehousing and distribution.
21:2.0.1.1.10.6SUBPART F
Subpart F [Reserved]
21:2.0.1.1.10.7SUBPART G
Subpart G - Defect Action Levels
21:2.0.1.1.10.7.1.1SECTION 110.110
     110.110 Natural or unavoidable defects in food for human use that present no health hazard.
21:2.0.1.1.11PART 111
PART 111 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS
21:2.0.1.1.11.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.11.1.1.1SECTION 111.1
     111.1 Who is subject to this part
21:2.0.1.1.11.1.1.2SECTION 111.3
     111.3 What definitions apply to this part
21:2.0.1.1.11.1.1.3SECTION 111.5
     111.5 Do other statutory provisions and regulations apply
21:2.0.1.1.11.2SUBPART B
Subpart B - Personnel
21:2.0.1.1.11.2.1.1SECTION 111.8
     111.8 What are the requirements under this subpart B for written procedures
21:2.0.1.1.11.2.1.2SECTION 111.10
     111.10 What requirements apply for preventing microbial contamination from sick or infected personnel and for hygienic practices
21:2.0.1.1.11.2.1.3SECTION 111.12
     111.12 What personnel qualification requirements apply
21:2.0.1.1.11.2.1.4SECTION 111.13
     111.13 What supervisor requirements apply
21:2.0.1.1.11.2.1.5SECTION 111.14
     111.14 Under this subpart B, what records must you make and keep
21:2.0.1.1.11.3SUBPART C
Subpart C - Physical Plant and Grounds
21:2.0.1.1.11.3.1.1SECTION 111.15
     111.15 What sanitation requirements apply to your physical plant and grounds
21:2.0.1.1.11.3.1.2SECTION 111.16
     111.16 What are the requirements under this subpart C for written procedures
21:2.0.1.1.11.3.1.3SECTION 111.20
     111.20 What design and construction requirements apply to your physical plant
21:2.0.1.1.11.3.1.4SECTION 111.23
     111.23 Under this subpart C, what records must you make and keep
21:2.0.1.1.11.4SUBPART D
Subpart D - Equipment and Utensils
21:2.0.1.1.11.4.1.1SECTION 111.25
     111.25 What are the requirements under this subpart D for written procedures
21:2.0.1.1.11.4.1.2SECTION 111.27
     111.27 What requirements apply to the equipment and utensils that you use
21:2.0.1.1.11.4.1.3SECTION 111.30
     111.30 What requirements apply to automated, mechanical, or electronic equipment
21:2.0.1.1.11.4.1.4SECTION 111.35
     111.35 Under this subpart D, what records must you make and keep
21:2.0.1.1.11.5SUBPART E
Subpart E - Requirement to Establish a Production and Process Control System
21:2.0.1.1.11.5.1.1SECTION 111.55
     111.55 What are the requirements to implement a production and process control system
21:2.0.1.1.11.5.1.2SECTION 111.60
     111.60 What are the design requirements for the production and process control system
21:2.0.1.1.11.5.1.3SECTION 111.65
     111.65 What are the requirements for quality control operations
21:2.0.1.1.11.5.1.4SECTION 111.70
     111.70 What specifications must you establish
21:2.0.1.1.11.5.1.5SECTION 111.73
     111.73 What is your responsibility for determining whether established specifications are met
21:2.0.1.1.11.5.1.6SECTION 111.75
     111.75 What must you do to determine whether specifications are met
21:2.0.1.1.11.5.1.7SECTION 111.77
     111.77 What must you do if established specifications are not met
21:2.0.1.1.11.5.1.8SECTION 111.80
     111.80 What representative samples must you collect
21:2.0.1.1.11.5.1.9SECTION 111.83
     111.83 What are the requirements for reserve samples
21:2.0.1.1.11.5.1.10SECTION 111.87
     111.87 Who conducts a material review and makes a disposition decision
21:2.0.1.1.11.5.1.11SECTION 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
21:2.0.1.1.11.5.1.12SECTION 111.95
     111.95 Under this subpart E, what records must you make and keep
21:2.0.1.1.11.6SUBPART F
Subpart F - Production and Process Control System: Requirements for Quality Control
21:2.0.1.1.11.6.1.1SECTION 111.103
     111.103 What are the requirements under this subpart F for written procedures
21:2.0.1.1.11.6.1.2SECTION 111.105
     111.105 What must quality control personnel do
21:2.0.1.1.11.6.1.3SECTION 111.110
     111.110 What quality control operations are required for laboratory operations associated with the production and process control system
21:2.0.1.1.11.6.1.4SECTION 111.113
     111.113 What quality control operations are required for a material review and disposition decision
21:2.0.1.1.11.6.1.5SECTION 111.117
     111.117 What quality control operations are required for equipment, instruments, and controls
21:2.0.1.1.11.6.1.6SECTION 111.120
     111.120 What quality control operations are required for components, packaging, and labels before use in the manufacture of a dietary supplement
21:2.0.1.1.11.6.1.7SECTION 111.123
     111.123 What quality control operations are required for the master manufacturing record, the batch production record, and manufacturing operations
21:2.0.1.1.11.6.1.8SECTION 111.127
     111.127 What quality control operations are required for packaging and labeling operations
21:2.0.1.1.11.6.1.9SECTION 111.130
     111.130 What quality control operations are required for returned dietary supplements
21:2.0.1.1.11.6.1.10SECTION 111.135
     111.135 What quality control operations are required for product complaints
21:2.0.1.1.11.6.1.11SECTION 111.140
     111.140 Under this subpart F, what records must you make and keep
21:2.0.1.1.11.7SUBPART 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
21:2.0.1.1.11.7.1.1SECTION 111.153
     111.153 What are the requirements under this subpart G for written procedures
21:2.0.1.1.11.7.1.2SECTION 111.155
     111.155 What requirements apply to components of dietary supplements
21:2.0.1.1.11.7.1.3SECTION 111.160
     111.160 What requirements apply to packaging and labels received
21:2.0.1.1.11.7.1.4SECTION 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)
21:2.0.1.1.11.7.1.5SECTION 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
21:2.0.1.1.11.7.1.6SECTION 111.180
     111.180 Under this subpart G, what records must you make and keep
21:2.0.1.1.11.8SUBPART H
Subpart H - Production and Process Control System: Requirements for the Master Manufacturing Record
21:2.0.1.1.11.8.1.1SECTION 111.205
     111.205 What is the requirement to establish a master manufacturing record
21:2.0.1.1.11.8.1.2SECTION 111.210
     111.210 What must the master manufacturing record include
21:2.0.1.1.11.9SUBPART I
Subpart I - Production and Process Control System: Requirements for the Batch Production Record
21:2.0.1.1.11.9.1.1SECTION 111.255
     111.255 What is the requirement to establish a batch production record
21:2.0.1.1.11.9.1.2SECTION 111.260
     111.260 What must the batch record include
21:2.0.1.1.11.10SUBPART J
Subpart J - Production and Process Control System: Requirements for Laboratory Operations
21:2.0.1.1.11.10.1.1SECTION 111.303
     111.303 What are the requirements under this subpart J for written procedures
21:2.0.1.1.11.10.1.2SECTION 111.310
     111.310 What are the requirements for the laboratory facilities that you use
21:2.0.1.1.11.10.1.3SECTION 111.315
     111.315 What are the requirements for laboratory control processes
21:2.0.1.1.11.10.1.4SECTION 111.320
     111.320 What requirements apply to laboratory methods for testing and examination
21:2.0.1.1.11.10.1.5SECTION 111.325
     111.325 Under this subpart J, what records must you make and keep
21:2.0.1.1.11.11SUBPART K
Subpart K - Production and Process Control System: Requirements for Manufacturing Operations
21:2.0.1.1.11.11.1.1SECTION 111.353
     111.353 What are the requirements under this subpart K for written procedures
21:2.0.1.1.11.11.1.2SECTION 111.355
     111.355 What are the design requirements for manufacturing operations
21:2.0.1.1.11.11.1.3SECTION 111.360
     111.360 What are the requirements for sanitation
21:2.0.1.1.11.11.1.4SECTION 111.365
     111.365 What precautions must you take to prevent contamination
21:2.0.1.1.11.11.1.5SECTION 111.370
     111.370 What requirements apply to rejected dietary supplements
21:2.0.1.1.11.11.1.6SECTION 111.375
     111.375 Under this subpart K, what records must you make and keep
21:2.0.1.1.11.12SUBPART L
Subpart L - Production and Process Control System: Requirements for Packaging and Labeling Operations
21:2.0.1.1.11.12.1.1SECTION 111.403
     111.403 What are the requirements under this subpart L for written procedures
21:2.0.1.1.11.12.1.2SECTION 111.410
     111.410 What requirements apply to packaging and labels
21:2.0.1.1.11.12.1.3SECTION 111.415
     111.415 What requirements apply to filling, assembling, packaging, labeling, and related operations
21:2.0.1.1.11.12.1.4SECTION 111.420
     111.420 What requirements apply to repackaging and relabeling
21:2.0.1.1.11.12.1.5SECTION 111.425
     111.425 What requirements apply to a packaged and labeled dietary supplement that is rejected for distribution
21:2.0.1.1.11.12.1.6SECTION 111.430
     111.430 Under this subpart L, what records must you make and keep
21:2.0.1.1.11.13SUBPART M
Subpart M - Holding and Distributing
21:2.0.1.1.11.13.1.1SECTION 111.453
     111.453 What are the requirements under this subpart for M written procedures
21:2.0.1.1.11.13.1.2SECTION 111.455
     111.455 What requirements apply to holding components, dietary supplements, packaging, and labels
21:2.0.1.1.11.13.1.3SECTION 111.460
     111.460 What requirements apply to holding in-process material
21:2.0.1.1.11.13.1.4SECTION 111.465
     111.465 What requirements apply to holding reserve samples of dietary supplements
21:2.0.1.1.11.13.1.5SECTION 111.470
     111.470 What requirements apply to distributing dietary supplements
21:2.0.1.1.11.13.1.6SECTION 111.475
     111.475 Under this subpart M, what records must you make and keep
21:2.0.1.1.11.14SUBPART N
Subpart N - Returned Dietary Supplements
21:2.0.1.1.11.14.1.1SECTION 111.503
     111.503 What are the requirements under this subpart N for written procedures
21:2.0.1.1.11.14.1.2SECTION 111.510
     111.510 What requirements apply when a returned dietary supplement is received
21:2.0.1.1.11.14.1.3SECTION 111.515
     111.515 When must a returned dietary supplement be destroyed, or otherwise suitably disposed of
21:2.0.1.1.11.14.1.4SECTION 111.520
     111.520 When may a returned dietary supplement be salvaged
21:2.0.1.1.11.14.1.5SECTION 111.525
     111.525 What requirements apply to a returned dietary supplement that quality control personnel approve for reprocessing
21:2.0.1.1.11.14.1.6SECTION 111.530
     111.530 When must an investigation be conducted of your manufacturing processes and other batches
21:2.0.1.1.11.14.1.7SECTION 111.535
     111.535 Under this subpart N, what records must you make and keep
21:2.0.1.1.11.15SUBPART O
Subpart O - Product Complaints
21:2.0.1.1.11.15.1.1SECTION 111.553
     111.553 What are the requirements under this subpart O for written procedures
21:2.0.1.1.11.15.1.2SECTION 111.560
     111.560 What requirements apply to the review and investigation of a product complaint
21:2.0.1.1.11.15.1.3SECTION 111.570
     111.570 Under this subpart O, what records must you make and keep
21:2.0.1.1.11.16SUBPART P
Subpart P - Records and Recordkeeping
21:2.0.1.1.11.16.1.1SECTION 111.605
     111.605 What requirements apply to the records that you make and keep
21:2.0.1.1.11.16.1.2SECTION 111.610
     111.610 What records must be made available to FDA
21:2.0.1.1.12PART 112
PART 112 - STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION
21:2.0.1.1.12.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.12.1.1.1SECTION 112.1
     112.1 What food is covered by this part
21:2.0.1.1.12.1.1.2SECTION 112.2
     112.2 What produce is not covered by this part
21:2.0.1.1.12.1.1.3SECTION 112.3
     112.3 What definitions apply to this part
21:2.0.1.1.12.1.1.4SECTION 112.4
     112.4 Which farms are subject to the requirements of this part
21:2.0.1.1.12.1.1.5SECTION 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
21:2.0.1.1.12.1.1.6SECTION 112.6
     112.6 What modified requirements apply to me if my farm is eligible for a qualified exemption in accordance with § 112.5
21:2.0.1.1.12.1.1.7SECTION 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
21:2.0.1.1.12.2SUBPART B
Subpart B - General Requirements
21:2.0.1.1.12.2.1.1SECTION 112.11
     112.11 What general requirements apply to persons who are subject to this part
21:2.0.1.1.12.2.1.2SECTION 112.12
     112.12 Are there any alternatives to the requirements established in this part
21:2.0.1.1.12.3SUBPART C
Subpart C - Personnel Qualifications and Training
21:2.0.1.1.12.3.1.1SECTION 112.21
     112.21 What requirements apply regarding qualifications and training for personnel who handle (contact) covered produce or food contact surfaces
21:2.0.1.1.12.3.1.2SECTION 112.22
     112.22 What minimum requirements apply for training personnel who conduct a covered activity
21:2.0.1.1.12.3.1.3SECTION 112.23
     112.23 What requirements apply regarding supervisors
21:2.0.1.1.12.3.1.4SECTION 112.30
     112.30 Under this subpart, what requirements apply regarding records
21:2.0.1.1.12.4SUBPART D
Subpart D - Health and Hygiene
21:2.0.1.1.12.4.1.1SECTION 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
21:2.0.1.1.12.4.1.2SECTION 112.32
     112.32 What hygienic practices must personnel use
21:2.0.1.1.12.4.1.3SECTION 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
21:2.0.1.1.12.5SUBPART E
Subpart E - Agricultural Water
21:2.0.1.1.12.5.1.1SECTION 112.41
     112.41 What requirements apply to the quality of agricultural water
21:2.0.1.1.12.5.1.2SECTION 112.42
     112.42 What requirements apply to my agricultural water sources, water distribution system, and pooling of water
21:2.0.1.1.12.5.1.3SECTION 112.43
     112.43 What requirements apply to treating agricultural water
21:2.0.1.1.12.5.1.4SECTION 112.44
     112.44 What specific microbial quality criteria apply to agricultural water used for certain intended uses
21:2.0.1.1.12.5.1.5SECTION 112.45
     112.45 What measures must I take if my agricultural water does not meet the requirements of § 112.41 or § 112.44
21:2.0.1.1.12.5.1.6SECTION 112.46
     112.46 How often must I test agricultural water that is subject to the requirements of § 112.44
21:2.0.1.1.12.5.1.7SECTION 112.47
     112.47 Who must perform the tests required under § 112.46 and what methods must be used
21:2.0.1.1.12.5.1.8SECTION 112.48
     112.48 What measures must I take for water that I use during harvest, packing, and holding activities for covered produce
21:2.0.1.1.12.5.1.9SECTION 112.49
     112.49 What alternatives may I establish and use in lieu of the requirements of this subpart
21:2.0.1.1.12.5.1.10SECTION 112.50
     112.50 Under this subpart, what requirements apply regarding records
21:2.0.1.1.12.6SUBPART F
Subpart F - Biological Soil Amendments of Animal Origin and Human Waste
21:2.0.1.1.12.6.1.1SECTION 112.51
     112.51 What requirements apply for determining the status of a biological soil amendment of animal origin
21:2.0.1.1.12.6.1.2SECTION 112.52
     112.52 How must I handle, convey, and store biological soil amendments of animal origin
21:2.0.1.1.12.6.1.3SECTION 112.53
     112.53 What prohibitions apply regarding use of human waste
21:2.0.1.1.12.6.1.4SECTION 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
21:2.0.1.1.12.6.1.5SECTION 112.55
     112.55 What microbial standards apply to the treatment processes in § 112.54
21:2.0.1.1.12.6.1.6SECTION 112.56
     112.56 What application requirements and minimum application intervals apply to biological soil amendments of animal origin
21:2.0.1.1.12.6.1.7SECTION 112.60
     112.60 Under this subpart, what requirements apply regarding records
21:2.0.1.1.12.7SUBPART G
Subpart G-H [Reserved]
21:2.0.1.1.12.8SUBPART I
Subpart I - Domesticated and Wild Animals
21:2.0.1.1.12.8.1.1SECTION 112.81
     112.81 How do the requirements of this subpart apply to areas where covered activities take place
21:2.0.1.1.12.8.1.2SECTION 112.83
     112.83 What requirements apply regarding grazing animals, working animals, and animal intrusion
21:2.0.1.1.12.8.1.3SECTION 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 bor
21:2.0.1.1.12.9SUBPART J
Subpart J [Reserved]
21:2.0.1.1.12.10SUBPART K
Subpart K - Growing, Harvesting, Packing, and Holding Activities
21:2.0.1.1.12.10.1.1SECTION 112.111
     112.111 What measures must I take if I grow, harvest, pack or hold both covered and excluded produce
21:2.0.1.1.12.10.1.2SECTION 112.112
     112.112 What measures must I take immediately prior to and during harvest activities
21:2.0.1.1.12.10.1.3SECTION 112.113
     112.113 How must I handle harvested covered produce during covered activities
21:2.0.1.1.12.10.1.4SECTION 112.114
     112.114 What requirements apply to dropped covered produce
21:2.0.1.1.12.10.1.5SECTION 112.115
     112.115 What measures must I take when packaging covered produce
21:2.0.1.1.12.10.1.6SECTION 112.116
     112.116 What measures must I take when using food-packing (including food packaging) material
21:2.0.1.1.12.11SUBPART L
Subpart L - Equipment, Tools, Buildings, and Sanitation
21:2.0.1.1.12.11.1.1SECTION 112.121
     112.121 What equipment and tools are subject to the requirements of this subpart
21:2.0.1.1.12.11.1.2SECTION 112.122
     112.122 What buildings are subject to the requirements of this subpart
21:2.0.1.1.12.11.1.3SECTION 112.123
     112.123 What general requirements apply regarding equipment and tools subject to this subpart
21:2.0.1.1.12.11.1.4SECTION 112.124
     112.124 What requirements apply to instruments and controls used to measure, regulate, or record
21:2.0.1.1.12.11.1.5SECTION 112.125
     112.125 What requirements apply to equipment that is subject to this subpart used in the transport of covered produce
21:2.0.1.1.12.11.1.6SECTION 112.126
     112.126 What requirements apply to my buildings
21:2.0.1.1.12.11.1.7SECTION 112.127
     112.127 What requirements apply regarding domesticated animals in and around a fully-enclosed building
21:2.0.1.1.12.11.1.8SECTION 112.128
     112.128 What requirements apply regarding pest control in buildings
21:2.0.1.1.12.11.1.9SECTION 112.129
     112.129 What requirements apply to toilet facilities
21:2.0.1.1.12.11.1.10SECTION 112.130
     112.130 What requirements apply for hand-washing facilities
21:2.0.1.1.12.11.1.11SECTION 112.131
     112.131 What must I do to control and dispose of sewage
21:2.0.1.1.12.11.1.12SECTION 112.132
     112.132 What must I do to control and dispose of trash, litter, and waste in areas used for covered activities
21:2.0.1.1.12.11.1.13SECTION 112.133
     112.133 What requirements apply to plumbing
21:2.0.1.1.12.11.1.14SECTION 112.134
     112.134 What must I do to control animal excreta and litter from domesticated animals that are under my control
21:2.0.1.1.12.11.1.15SECTION 112.140
     112.140 Under this subpart, what requirements apply regarding records
21:2.0.1.1.12.12SUBPART M
Subpart M - Sprouts
21:2.0.1.1.12.12.1.1SECTION 112.141
     112.141 What commodities are subject to this subpart
21:2.0.1.1.12.12.1.2SECTION 112.142
     112.142 What requirements apply to seeds or beans used to grow sprouts
21:2.0.1.1.12.12.1.3SECTION 112.143
     112.143 What measures must I take for growing, harvesting, packing, and holding sprouts
21:2.0.1.1.12.12.1.4SECTION 112.144
     112.144 What testing must I do during growing, harvesting, packing, and holding sprouts
21:2.0.1.1.12.12.1.5SECTION 112.145
     112.145 What requirements apply to testing the environment for Listeria species or L. monocytogenes
21:2.0.1.1.12.12.1.6SECTION 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
21:2.0.1.1.12.12.1.7SECTION 112.147
     112.147 What must I do to collect and test samples of spent sprout irrigation water or sprouts for pathogens
21:2.0.1.1.12.12.1.8SECTION 112.148
     112.148 What actions must I take if the samples of spent sprout irrigation water or sprouts test positive for a pathogen
21:2.0.1.1.12.12.1.9SECTION 112.150
     112.150 Under this subpart, what requirements apply regarding records
21:2.0.1.1.12.13SUBPART N
Subpart N - Analytical Methods
21:2.0.1.1.12.13.1.1SECTION 112.151
     112.151 What methods must I use to test the quality of water to satisfy the requirements of § 112.46
21:2.0.1.1.12.13.1.2SECTION 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)
21:2.0.1.1.12.13.1.3SECTION 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)
21:2.0.1.1.12.14SUBPART O
Subpart O - Records
21:2.0.1.1.12.14.1.1SECTION 112.161
     112.161 What general requirements apply to records required under this part
21:2.0.1.1.12.14.1.2SECTION 112.162
     112.162 Where must I store records
21:2.0.1.1.12.14.1.3SECTION 112.163
     112.163 May I use existing records to satisfy the requirements of this part
21:2.0.1.1.12.14.1.4SECTION 112.164
     112.164 How long must I keep records
21:2.0.1.1.12.14.1.5SECTION 112.165
     112.165 What formats are acceptable for the records I keep
21:2.0.1.1.12.14.1.6SECTION 112.166
     112.166 What requirements apply for making records available and accessible to FDA
21:2.0.1.1.12.14.1.7SECTION 112.167
     112.167 Can records that I provide to FDA be disclosed to persons outside of FDA
21:2.0.1.1.12.15SUBPART P
Subpart P - Variances
21:2.0.1.1.12.15.1.1SECTION 112.171
     112.171 Who may request a variance from the requirements of this part
21:2.0.1.1.12.15.1.2SECTION 112.172
     112.172 How may a State, tribe, or foreign country request a variance from one or more requirements of this part
21:2.0.1.1.12.15.1.3SECTION 112.173
     112.173 What must be included in the Statement of Grounds in a petition requesting a variance
21:2.0.1.1.12.15.1.4SECTION 112.174
     112.174 What information submitted in a petition requesting a variance or submitted in comments on such a petition are publicly available
21:2.0.1.1.12.15.1.5SECTION 112.175
     112.175 Who responds to a petition requesting a variance
21:2.0.1.1.12.15.1.6SECTION 112.176
     112.176 What process applies to a petition requesting a variance
21:2.0.1.1.12.15.1.7SECTION 112.177
     112.177 Can an approved variance apply to any person other than those identified in the petition requesting that variance
21:2.0.1.1.12.15.1.8SECTION 112.178
     112.178 Under what circumstances may FDA deny a petition requesting a variance
21:2.0.1.1.12.15.1.9SECTION 112.179
     112.179 When does a variance approved by FDA become effective
21:2.0.1.1.12.15.1.10SECTION 112.180
     112.180 Under what circumstances may FDA modify or revoke an approved variance
21:2.0.1.1.12.15.1.11SECTION 112.181
     112.181 What procedures apply if FDA determines that an approved variance should be modified or revoked
21:2.0.1.1.12.15.1.12SECTION 112.182
     112.182 What are the permissible types of variances that may be granted
21:2.0.1.1.12.16SUBPART Q
Subpart Q - Compliance and Enforcement
21:2.0.1.1.12.16.1.1SECTION 112.192
     112.192 What is the applicability and status of this part
21:2.0.1.1.12.16.1.2SECTION 112.193
     112.193 What are the provisions for coordination of education and enforcement
21:2.0.1.1.12.17SUBPART R
Subpart R - Withdrawal of Qualified Exemption
21:2.0.1.1.12.17.1.1SECTION 112.201
     112.201 Under what circumstances can FDA withdraw a qualified exemption in accordance with the requirements of § 112.5
21:2.0.1.1.12.17.1.2SECTION 112.202
     112.202 What procedure will FDA use to withdraw an exemption
21:2.0.1.1.12.17.1.3SECTION 112.203
     112.203 What information must FDA include in an order to withdraw a qualified exemption
21:2.0.1.1.12.17.1.4SECTION 112.204
     112.204 What must I do if I receive an order to withdraw a qualified exemption applicable to my farm
21:2.0.1.1.12.17.1.5SECTION 112.205
     112.205 Can I appeal or request a hearing on an order to withdraw a qualified exemption applicable to my farm
21:2.0.1.1.12.17.1.6SECTION 112.206
     112.206 What is the procedure for submitting an appeal
21:2.0.1.1.12.17.1.7SECTION 112.207
     112.207 What is the procedure for requesting an informal hearing
21:2.0.1.1.12.17.1.8SECTION 112.208
     112.208 What requirements are applicable to an informal hearing
21:2.0.1.1.12.17.1.9SECTION 112.209
     112.209 Who is the presiding officer for an appeal and for an informal hearing
21:2.0.1.1.12.17.1.10SECTION 112.210
     112.210 What is the timeframe for issuing a decision on an appeal
21:2.0.1.1.12.17.1.11SECTION 112.211
     112.211 When is an order to withdraw a qualified exemption applicable to a farm revoked
21:2.0.1.1.12.17.1.12SECTION 112.213
     112.213 If my qualified exemption is withdrawn, under what circumstances would FDA reinstate my qualified exemption
21:2.0.1.1.13PART 113
PART 113 - THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
21:2.0.1.1.13.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.13.1.1.1SECTION 113.3
     113.3 Definitions.
21:2.0.1.1.13.1.1.2SECTION 113.5
     113.5 Current good manufacturing practice.
21:2.0.1.1.13.1.1.3SECTION 113.10
     113.10 Personnel.
21:2.0.1.1.13.2SUBPART B
Subpart B [Reserved]
21:2.0.1.1.13.3SUBPART C
Subpart C - Equipment
21:2.0.1.1.13.3.1.1SECTION 113.40
     113.40 Equipment and procedures.
21:2.0.1.1.13.4SUBPART D
Subpart D - Control of Components, Food Product Containers, Closures, and In-Process Materials
21:2.0.1.1.13.4.1.1SECTION 113.60
     113.60 Containers.
21:2.0.1.1.13.5SUBPART E
Subpart E - Production and Process Controls
21:2.0.1.1.13.5.1.1SECTION 113.81
     113.81 Product preparation.
21:2.0.1.1.13.5.1.2SECTION 113.83
     113.83 Establishing scheduled processes.
21:2.0.1.1.13.5.1.3SECTION 113.87
     113.87 Operations in the thermal processing room.
21:2.0.1.1.13.5.1.4SECTION 113.89
     113.89 Deviations in processing, venting, or control of critical factors.
21:2.0.1.1.13.6SUBPART F
Subpart F - Records and Reports
21:2.0.1.1.13.6.1.1SECTION 113.100
     113.100 Processing and production records.
21:2.0.1.1.14PART 114
PART 114 - ACIDIFIED FOODS
21:2.0.1.1.14.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.14.1.1.1SECTION 114.3
     114.3 Definitions.
21:2.0.1.1.14.1.1.2SECTION 114.5
     114.5 Current good manufacturing practice.
21:2.0.1.1.14.1.1.3SECTION 114.10
     114.10 Personnel.
21:2.0.1.1.14.2SUBPART B
Subparts B-D [Reserved]
21:2.0.1.1.14.3SUBPART E
Subpart E - Production and Process Controls
21:2.0.1.1.14.3.1.1SECTION 114.80
     114.80 Processes and controls.
21:2.0.1.1.14.3.1.2SECTION 114.83
     114.83 Establishing scheduled processes.
21:2.0.1.1.14.3.1.3SECTION 114.89
     114.89 Deviations from scheduled processes.
21:2.0.1.1.14.3.1.4SECTION 114.90
     114.90 Methodology.
21:2.0.1.1.14.4SUBPART F
Subpart F - Records and Reports
21:2.0.1.1.14.4.1.1SECTION 114.100
     114.100 Records.
21:2.0.1.1.15PART 115
PART 115 - SHELL EGGS
21:2.0.1.1.15.0.1.1SECTION 115.50
     115.50 Refrigeration of shell eggs held for retail distribution.
21:2.0.1.1.16PART 117
PART 117 - CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
21:2.0.1.1.16.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.16.1.1.1SECTION 117.1
     117.1 Applicability and status.
21:2.0.1.1.16.1.1.2SECTION 117.3
     117.3 Definitions.
21:2.0.1.1.16.1.1.3SECTION 117.4
     117.4 Qualifications of individuals who manufacture, process, pack, or hold food.
21:2.0.1.1.16.1.1.4SECTION 117.5
     117.5 Exemptions.
21:2.0.1.1.16.1.1.5SECTION 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.
21:2.0.1.1.16.1.1.6SECTION 117.8
     117.8 Applicability of subpart B of this part to the off-farm packing and holding of raw agricultural commodities.
21:2.0.1.1.16.1.1.7SECTION 117.9
     117.9 Records required for this subpart.
21:2.0.1.1.16.2SUBPART B
Subpart B - Current Good Manufacturing Practice
21:2.0.1.1.16.2.1.1SECTION 117.10
     117.10 Personnel.
21:2.0.1.1.16.2.1.2SECTION 117.20
     117.20 Plant and grounds.
21:2.0.1.1.16.2.1.3SECTION 117.35
     117.35 Sanitary operations.
21:2.0.1.1.16.2.1.4SECTION 117.37
     117.37 Sanitary facilities and controls.
21:2.0.1.1.16.2.1.5SECTION 117.40
     117.40 Equipment and utensils.
21:2.0.1.1.16.2.1.6SECTION 117.80
     117.80 Processes and controls.
21:2.0.1.1.16.2.1.7SECTION 117.93
     117.93 Warehousing and distribution.
21:2.0.1.1.16.2.1.8SECTION 117.95
     117.95 Holding and distribution of human food by-products for use as animal food.
21:2.0.1.1.16.2.1.9SECTION 117.110
     117.110 Defect action levels.
21:2.0.1.1.16.3SUBPART C
Subpart C - Hazard Analysis and Risk-Based Preventive Controls
21:2.0.1.1.16.3.1.1SECTION 117.126
     117.126 Food safety plan.
21:2.0.1.1.16.3.1.2SECTION 117.130
     117.130 Hazard analysis.
21:2.0.1.1.16.3.1.3SECTION 117.135
     117.135 Preventive controls.
21:2.0.1.1.16.3.1.4SECTION 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.
21:2.0.1.1.16.3.1.5SECTION 117.137
     117.137 Provision of assurances required under § 117.136(a)(2), (3), and (4).
21:2.0.1.1.16.3.1.6SECTION 117.139
     117.139 Recall plan.
21:2.0.1.1.16.3.1.7SECTION 117.140
     117.140 Preventive control management components.
21:2.0.1.1.16.3.1.8SECTION 117.145
     117.145 Monitoring.
21:2.0.1.1.16.3.1.9SECTION 117.150
     117.150 Corrective actions and corrections.
21:2.0.1.1.16.3.1.10SECTION 117.155
     117.155 Verification.
21:2.0.1.1.16.3.1.11SECTION 117.160
     117.160 Validation.
21:2.0.1.1.16.3.1.12SECTION 117.165
     117.165 Verification of implementation and effectiveness.
21:2.0.1.1.16.3.1.13SECTION 117.170
     117.170 Reanalysis.
21:2.0.1.1.16.3.1.14SECTION 117.180
     117.180 Requirements applicable to a preventive controls qualified individual and a qualified auditor.
21:2.0.1.1.16.3.1.15SECTION 117.190
     117.190 Implementation records required for this subpart.
21:2.0.1.1.16.4SUBPART D
Subpart D - Modified Requirements
21:2.0.1.1.16.4.1.1SECTION 117.201
     117.201 Modified requirements that apply to a qualified facility.
21:2.0.1.1.16.4.1.2SECTION 117.206
     117.206 Modified requirements that apply to a facility solely engaged in the storage of unexposed packaged food.
21:2.0.1.1.16.5SUBPART E
Subpart E - Withdrawal of a Qualified Facility Exemption
21:2.0.1.1.16.5.1.1SECTION 117.251
     117.251 Circumstances that may lead FDA to withdraw a qualified facility exemption.
21:2.0.1.1.16.5.1.2SECTION 117.254
     117.254 Issuance of an order to withdraw a qualified facility exemption.
21:2.0.1.1.16.5.1.3SECTION 117.257
     117.257 Contents of an order to withdraw a qualified facility exemption.
21:2.0.1.1.16.5.1.4SECTION 117.260
     117.260 Compliance with, or appeal of, an order to withdraw a qualified facility exemption.
21:2.0.1.1.16.5.1.5SECTION 117.264
     117.264 Procedure for submitting an appeal.
21:2.0.1.1.16.5.1.6SECTION 117.267
     117.267 Procedure for requesting an informal hearing.
21:2.0.1.1.16.5.1.7SECTION 117.270
     117.270 Requirements applicable to an informal hearing.
21:2.0.1.1.16.5.1.8SECTION 117.274
     117.274 Presiding officer for an appeal and for an informal hearing.
21:2.0.1.1.16.5.1.9SECTION 117.277
     117.277 Timeframe for issuing a decision on an appeal.
21:2.0.1.1.16.5.1.10SECTION 117.280
     117.280 Revocation of an order to withdraw a qualified facility exemption.
21:2.0.1.1.16.5.1.11SECTION 117.284
     117.284 Final agency action.
21:2.0.1.1.16.5.1.12SECTION 117.287
     117.287 Reinstatement of a qualified facility exemption that was withdrawn.
21:2.0.1.1.16.6SUBPART F
Subpart F - Requirements Applying to Records That Must Be Established and Maintained
21:2.0.1.1.16.6.1.1SECTION 117.301
     117.301 Records subject to the requirements of this subpart.
21:2.0.1.1.16.6.1.2SECTION 117.305
     117.305 General requirements applying to records.
21:2.0.1.1.16.6.1.3SECTION 117.310
     117.310 Additional requirements applying to the food safety plan.
21:2.0.1.1.16.6.1.4SECTION 117.315
     117.315 Requirements for record retention.
21:2.0.1.1.16.6.1.5SECTION 117.320
     117.320 Requirements for official review.
21:2.0.1.1.16.6.1.6SECTION 117.325
     117.325 Public disclosure.
21:2.0.1.1.16.6.1.7SECTION 117.330
     117.330 Use of existing records.
21:2.0.1.1.16.6.1.8SECTION 117.335
     117.335 Special requirements applicable to a written assurance.
21:2.0.1.1.16.7SUBPART G
Subpart G - Supply-Chain Program
21:2.0.1.1.16.7.1.1SECTION 117.405
     117.405 Requirement to establish and implement a supply-chain program.
21:2.0.1.1.16.7.1.2SECTION 117.410
     117.410 General requirements applicable to a supply-chain program.
21:2.0.1.1.16.7.1.3SECTION 117.415
     117.415 Responsibilities of the receiving facility.
21:2.0.1.1.16.7.1.4SECTION 117.420
     117.420 Using approved suppliers.
21:2.0.1.1.16.7.1.5SECTION 117.425
     117.425 Determining appropriate supplier verification activities (including determining the frequency of conducting the activity).
21:2.0.1.1.16.7.1.6SECTION 117.430
     117.430 Conducting supplier verification activities for raw materials and other ingredients.
21:2.0.1.1.16.7.1.7SECTION 117.435
     117.435 Onsite audit.
21:2.0.1.1.16.7.1.8SECTION 117.475
     117.475 Records documenting the supply-chain program.
21:2.0.1.1.17PART 118
PART 118 - PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS
21:2.0.1.1.17.0.1.1SECTION 118.1
     118.1 Persons covered by the requirements in this part.
21:2.0.1.1.17.0.1.2SECTION 118.3
     118.3 Definitions.
21:2.0.1.1.17.0.1.3SECTION 118.4
     118.4 Salmonella Enteritidis (SE) prevention measures.
21:2.0.1.1.17.0.1.4SECTION 118.5
     118.5 Environmental testing for Salmonella Enteritidis (SE).
21:2.0.1.1.17.0.1.5SECTION 118.6
     118.6 Egg testing for Salmonella Enteritidis (SE).
21:2.0.1.1.17.0.1.6SECTION 118.7
     118.7 Sampling methodology for Salmonella Enteritidis (SE).
21:2.0.1.1.17.0.1.7SECTION 118.8
     118.8 Testing methodology for Salmonella Enteritidis (SE).
21:2.0.1.1.17.0.1.8SECTION 118.9
     118.9 Administration of the Salmonella Enteritidis (SE) prevention plan.
21:2.0.1.1.17.0.1.9SECTION 118.10
     118.10 Recordkeeping requirements for the Salmonella Enteritidis (SE) prevention plan.
21:2.0.1.1.17.0.1.10SECTION 118.11
     118.11 Registration requirements for shell egg producers covered by the requirements of this part.
21:2.0.1.1.17.0.1.11SECTION 118.12
     118.12 Enforcement and compliance.
21:2.0.1.1.18PART 119
PART 119 - DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK
21:2.0.1.1.18.0.1.1SECTION 119.1
     119.1 Dietary supplements containing ephedrine alkaloids.
21:2.0.1.1.19PART 120
PART 120 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
21:2.0.1.1.19.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.19.1.1.1SECTION 120.1
     120.1 Applicability.
21:2.0.1.1.19.1.1.2SECTION 120.3
     120.3 Definitions.
21:2.0.1.1.19.1.1.3SECTION 120.5
     120.5 Current good manufacturing practice.
21:2.0.1.1.19.1.1.4SECTION 120.6
     120.6 Sanitation standard operating procedures.
21:2.0.1.1.19.1.1.5SECTION 120.7
     120.7 Hazard analysis.
21:2.0.1.1.19.1.1.6SECTION 120.8
     120.8 Hazard Analysis and Critical Control Point (HACCP) plan.
21:2.0.1.1.19.1.1.7SECTION 120.9
     120.9 Legal basis.
21:2.0.1.1.19.1.1.8SECTION 120.10
     120.10 Corrective actions.
21:2.0.1.1.19.1.1.9SECTION 120.11
     120.11 Verification and validation.
21:2.0.1.1.19.1.1.10SECTION 120.12
     120.12 Records.
21:2.0.1.1.19.1.1.11SECTION 120.13
     120.13 Training.
21:2.0.1.1.19.1.1.12SECTION 120.14
     120.14 Application of requirements to imported products.
21:2.0.1.1.19.2SUBPART B
Subpart B - Pathogen Reduction
21:2.0.1.1.19.2.1.1SECTION 120.20
     120.20 General.
21:2.0.1.1.19.2.1.2SECTION 120.24
     120.24 Process controls.
21:2.0.1.1.19.2.1.3SECTION 120.25
     120.25 Process verification for certain processors.
21:2.0.1.1.20PART 121
PART 121 - MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION
21:2.0.1.1.20.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.20.1.1.1SECTION 121.1
     121.1 Applicability.
21:2.0.1.1.20.1.1.2SECTION 121.3
     121.3 Definitions.
21:2.0.1.1.20.1.1.3SECTION 121.4
     121.4 Qualifications of individuals who perform activities under subpart C of this part.
21:2.0.1.1.20.1.1.4SECTION 121.5
     121.5 Exemptions.
21:2.0.1.1.20.2SUBPART B
Subpart B - Reserved
21:2.0.1.1.20.3SUBPART C
Subpart C - Food Defense Measures
21:2.0.1.1.20.3.1.1SECTION 121.126
     121.126 Food defense plan.
21:2.0.1.1.20.3.1.2SECTION 121.130
     121.130 Vulnerability assessment to identify significant vulnerabilities and actionable process steps.
21:2.0.1.1.20.3.1.3SECTION 121.135
     121.135 Mitigation strategies for actionable process steps.
21:2.0.1.1.20.3.1.4SECTION 121.138
     121.138 Mitigation strategies management components.
21:2.0.1.1.20.3.1.5SECTION 121.140
     121.140 Food defense monitoring.
21:2.0.1.1.20.3.1.6SECTION 121.145
     121.145 Food defense corrective actions.
21:2.0.1.1.20.3.1.7SECTION 121.150
     121.150 Food defense verification.
21:2.0.1.1.20.3.1.8SECTION 121.157
     121.157 Reanalysis.
21:2.0.1.1.20.4SUBPART D
Subpart D - Requirements Applying to Records That Must Be Established and Maintained
21:2.0.1.1.20.4.1.1SECTION 121.301
     121.301 Records subject to the requirements of this subpart.
21:2.0.1.1.20.4.1.2SECTION 121.305
     121.305 General requirements applying to records.
21:2.0.1.1.20.4.1.3SECTION 121.310
     121.310 Additional requirements applying to the food defense plan.
21:2.0.1.1.20.4.1.4SECTION 121.315
     121.315 Requirements for record retention.
21:2.0.1.1.20.4.1.5SECTION 121.320
     121.320 Requirements for official review.
21:2.0.1.1.20.4.1.6SECTION 121.325
     121.325 Public disclosure.
21:2.0.1.1.20.4.1.7SECTION 121.330
     121.330 Use of existing records.
21:2.0.1.1.20.5SUBPART E
Subpart E - Compliance
21:2.0.1.1.20.5.1.1SECTION 121.401
     121.401 Compliance.
21:2.0.1.1.21PART 123
PART 123 - FISH AND FISHERY PRODUCTS
21:2.0.1.1.21.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.21.1.1.1SECTION 123.3
     123.3 Definitions.
21:2.0.1.1.21.1.1.2SECTION 123.5
     123.5 Current good manufacturing practice.
21:2.0.1.1.21.1.1.3SECTION 123.6
     123.6 Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.
21:2.0.1.1.21.1.1.4SECTION 123.7
     123.7 Corrective actions.
21:2.0.1.1.21.1.1.5SECTION 123.8
     123.8 Verification.
21:2.0.1.1.21.1.1.6SECTION 123.9
     123.9 Records.
21:2.0.1.1.21.1.1.7SECTION 123.10
     123.10 Training.
21:2.0.1.1.21.1.1.8SECTION 123.11
     123.11 Sanitation control procedures.
21:2.0.1.1.21.1.1.9SECTION 123.12
     123.12 Special requirements for imported products.
21:2.0.1.1.21.2SUBPART B
Subpart B - Smoked and Smoke-Flavored Fishery Products
21:2.0.1.1.21.2.1.1SECTION 123.15
     123.15 General.
21:2.0.1.1.21.2.1.2SECTION 123.16
     123.16 Process controls.
21:2.0.1.1.21.3SUBPART C
Subpart C - Raw Molluscan Shellfish
21:2.0.1.1.21.3.1.1SECTION 123.20
     123.20 General.
21:2.0.1.1.21.3.1.2SECTION 123.28
     123.28 Source controls.
21:2.0.1.1.22PART 129
PART 129 - PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER
21:2.0.1.1.22.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.22.1.1.1SECTION 129.1
     129.1 Current good manufacturing practice.
21:2.0.1.1.22.1.1.2SECTION 129.3
     129.3 Definitions.
21:2.0.1.1.22.2SUBPART B
Subpart B - Buildings and Facilities
21:2.0.1.1.22.2.1.1SECTION 129.20
     129.20 Plant construction and design.
21:2.0.1.1.22.2.1.2SECTION 129.35
     129.35 Sanitary facilities.
21:2.0.1.1.22.2.1.3SECTION 129.37
     129.37 Sanitary operations.
21:2.0.1.1.22.3SUBPART C
Subpart C - Equipment
21:2.0.1.1.22.3.1.1SECTION 129.40
     129.40 Equipment and procedures.
21:2.0.1.1.22.4SUBPART D
Subpart D [Reserved]
21:2.0.1.1.22.5SUBPART E
Subpart E - Production and Process Controls
21:2.0.1.1.22.5.1.1SECTION 129.80
     129.80 Processes and controls.
21:2.0.1.1.23PART 130
PART 130 - FOOD STANDARDS: GENERAL
21:2.0.1.1.23.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.23.1.1.1SECTION 130.3
     130.3 Definitions and interpretations.
21:2.0.1.1.23.1.1.2SECTION 130.5
     130.5 Procedure for establishing a food standard.
21:2.0.1.1.23.1.1.3SECTION 130.6
     130.6 Review of Codex Alimentarius food standards.
21:2.0.1.1.23.1.1.4SECTION 130.8
     130.8 Conformity to definitions and standards of identity.
21:2.0.1.1.23.1.1.5SECTION 130.9
     130.9 Sulfites in standardized food.
21:2.0.1.1.23.1.1.6SECTION 130.10
     130.10 Requirements for foods named by use of a nutrient content claim and a standardized term.
21:2.0.1.1.23.1.1.7SECTION 130.11
     130.11 Label designations of ingredients for standardized foods.
21:2.0.1.1.23.1.1.8SECTION 130.12
     130.12 General methods for water capacity and fill of containers.
21:2.0.1.1.23.1.1.9SECTION 130.14
     130.14 General statements of substandard quality and substandard fill of container.
21:2.0.1.1.23.1.1.10SECTION 130.17
     130.17 Temporary permits for interstate shipment of experimental packs of food varying from the requirements of definitions and standards of identity.
21:2.0.1.1.23.2SUBPART B
Subpart B - Food Additives in Standardized Foods
21:2.0.1.1.23.2.1.1SECTION 130.20
     130.20 Food additives proposed for use in foods for which definitions and standards of identity are established.
21:2.0.1.1.24PART 131
PART 131 - MILK AND CREAM
21:2.0.1.1.24.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.24.1.1.1SECTION 131.3
     131.3 Definitions.
21:2.0.1.1.24.1.1.2SECTION 131.25
     131.25 Whipped cream products containing flavoring or sweetening.
21:2.0.1.1.24.2SUBPART B
Subpart B - Requirements for Specific Standardized Milk and Cream
21:2.0.1.1.24.2.1.1SECTION 131.110
     131.110 Milk.
21:2.0.1.1.24.2.1.2SECTION 131.111
     131.111 Acidified milk.
21:2.0.1.1.24.2.1.3SECTION 131.112
     131.112 Cultured milk.
21:2.0.1.1.24.2.1.4SECTION 131.115
     131.115 Concentrated milk.
21:2.0.1.1.24.2.1.5SECTION 131.120
     131.120 Sweetened condensed milk.
21:2.0.1.1.24.2.1.6SECTION 131.125
     131.125 Nonfat dry milk.
21:2.0.1.1.24.2.1.7SECTION 131.127
     131.127 Nonfat dry milk fortified with vitamins A and D.
21:2.0.1.1.24.2.1.8SECTION 131.130
     131.130 Evaporated milk.
21:2.0.1.1.24.2.1.9SECTION 131.147
     131.147 Dry whole milk.
21:2.0.1.1.24.2.1.10SECTION 131.149
     131.149 Dry cream.
21:2.0.1.1.24.2.1.11SECTION 131.150
     131.150 Heavy cream.
21:2.0.1.1.24.2.1.12SECTION 131.155
     131.155 Light cream.
21:2.0.1.1.24.2.1.13SECTION 131.157
     131.157 Light whipping cream.
21:2.0.1.1.24.2.1.14SECTION 131.160
     131.160 Sour cream.
21:2.0.1.1.24.2.1.15SECTION 131.162
     131.162 Acidified sour cream.
21:2.0.1.1.24.2.1.16SECTION 131.170
     131.170 Eggnog.
21:2.0.1.1.24.2.1.17SECTION 131.180
     131.180 Half-and-half.
21:2.0.1.1.24.2.1.18SECTION 131.200
     131.200 Yogurt.
21:2.0.1.1.24.2.1.19SECTION 131.203
     131.203 Lowfat yogurt.
21:2.0.1.1.24.2.1.20SECTION 131.206
     131.206 Nonfat yogurt.
21:2.0.1.1.25PART 133
PART 133 - CHEESES AND RELATED CHEESE PRODUCTS
21:2.0.1.1.25.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.25.1.1.1SECTION 133.3
     133.3 Definitions.
21:2.0.1.1.25.1.1.2SECTION 133.5
     133.5 Methods of analysis.
21:2.0.1.1.25.1.1.3SECTION 133.10
     133.10 Notice to manufacturers, packers, and distributors of pasteurized blended cheese, pasteurized process cheese, cheese food, cheese spread, and related foods.
21:2.0.1.1.25.2SUBPART B
Subpart B - Requirements for Specific Standardized Cheese and Related Products
21:2.0.1.1.25.2.1.1SECTION 133.102
     133.102 Asiago fresh and asiago soft cheese.
21:2.0.1.1.25.2.1.2SECTION 133.103
     133.103 Asiago medium cheese.
21:2.0.1.1.25.2.1.3SECTION 133.104
     133.104 Asiago old cheese.
21:2.0.1.1.25.2.1.4SECTION 133.106
     133.106 Blue cheese.
21:2.0.1.1.25.2.1.5SECTION 133.108
     133.108 Brick cheese.
21:2.0.1.1.25.2.1.6SECTION 133.109
     133.109 Brick cheese for manufacturing.
21:2.0.1.1.25.2.1.7SECTION 133.111
     133.111 Caciocavallo siciliano cheese.
21:2.0.1.1.25.2.1.8SECTION 133.113
     133.113 Cheddar cheese.
21:2.0.1.1.25.2.1.9SECTION 133.114
     133.114 Cheddar cheese for manufacturing.
21:2.0.1.1.25.2.1.10SECTION 133.116
     133.116 Low sodium cheddar cheese.
21:2.0.1.1.25.2.1.11SECTION 133.118
     133.118 Colby cheese.
21:2.0.1.1.25.2.1.12SECTION 133.119
     133.119 Colby cheese for manufacturing.
21:2.0.1.1.25.2.1.13SECTION 133.121
     133.121 Low sodium colby cheese.
21:2.0.1.1.25.2.1.14SECTION 133.123
     133.123 Cold-pack and club cheese.
21:2.0.1.1.25.2.1.15SECTION 133.124
     133.124 Cold-pack cheese food.
21:2.0.1.1.25.2.1.16SECTION 133.125
     133.125 Cold-pack cheese food with fruits, vegetables, or meats.
21:2.0.1.1.25.2.1.17SECTION 133.127
     133.127 Cook cheese, koch kaese.
21:2.0.1.1.25.2.1.18SECTION 133.128
     133.128 Cottage cheese.
21:2.0.1.1.25.2.1.19SECTION 133.129
     133.129 Dry curd cottage cheese.
21:2.0.1.1.25.2.1.20SECTION 133.133
     133.133 Cream cheese.
21:2.0.1.1.25.2.1.21SECTION 133.134
     133.134 Cream cheese with other foods.
21:2.0.1.1.25.2.1.22SECTION 133.136
     133.136 Washed curd and soaked curd cheese.
21:2.0.1.1.25.2.1.23SECTION 133.137
     133.137 Washed curd cheese for manufacturing.
21:2.0.1.1.25.2.1.24SECTION 133.138
     133.138 Edam cheese.
21:2.0.1.1.25.2.1.25SECTION 133.140
     133.140 Gammelost cheese.
21:2.0.1.1.25.2.1.26SECTION 133.141
     133.141 Gorgonzola cheese.
21:2.0.1.1.25.2.1.27SECTION 133.142
     133.142 Gouda cheese.
21:2.0.1.1.25.2.1.28SECTION 133.144
     133.144 Granular and stirred curd cheese.
21:2.0.1.1.25.2.1.29SECTION 133.145
     133.145 Granular cheese for manufacturing.
21:2.0.1.1.25.2.1.30SECTION 133.146
     133.146 Grated cheeses.
21:2.0.1.1.25.2.1.31SECTION 133.147
     133.147 Grated American cheese food.
21:2.0.1.1.25.2.1.32SECTION 133.148
     133.148 Hard grating cheeses.
21:2.0.1.1.25.2.1.33SECTION 133.149
     133.149 Gruyere cheese.
21:2.0.1.1.25.2.1.34SECTION 133.150
     133.150 Hard cheeses.
21:2.0.1.1.25.2.1.35SECTION 133.152
     133.152 Limburger cheese.
21:2.0.1.1.25.2.1.36SECTION 133.153
     133.153 Monterey cheese and monterey jack cheese.
21:2.0.1.1.25.2.1.37SECTION 133.154
     133.154 High-moisture jack cheese.
21:2.0.1.1.25.2.1.38SECTION 133.155
     133.155 Mozzarella cheese and scamorza cheese.
21:2.0.1.1.25.2.1.39SECTION 133.156
     133.156 Low-moisture mozzarella and scamorza cheese.
21:2.0.1.1.25.2.1.40SECTION 133.157
     133.157 Part-skim mozzarella and scamorza cheese.
21:2.0.1.1.25.2.1.41SECTION 133.158
     133.158 Low-moisture part-skim mozzarella and scamorza cheese.
21:2.0.1.1.25.2.1.42SECTION 133.160
     133.160 Muenster and munster cheese.
21:2.0.1.1.25.2.1.43SECTION 133.161
     133.161 Muenster and munster cheese for manufacturing.
21:2.0.1.1.25.2.1.44SECTION 133.162
     133.162 Neufchatel cheese.
21:2.0.1.1.25.2.1.45SECTION 133.164
     133.164 Nuworld cheese.
21:2.0.1.1.25.2.1.46SECTION 133.165
     133.165 Parmesan and reggiano cheese.
21:2.0.1.1.25.2.1.47SECTION 133.167
     133.167 Pasteurized blended cheese.
21:2.0.1.1.25.2.1.48SECTION 133.168
     133.168 Pasteurized blended cheese with fruits, vegetables, or meats.
21:2.0.1.1.25.2.1.49SECTION 133.169
     133.169 Pasteurized process cheese.
21:2.0.1.1.25.2.1.50SECTION 133.170
     133.170 Pasteurized process cheese with fruits, vegetables, or meats.
21:2.0.1.1.25.2.1.51SECTION 133.171
     133.171 Pasteurized process pimento cheese.
21:2.0.1.1.25.2.1.52SECTION 133.173
     133.173 Pasteurized process cheese food.
21:2.0.1.1.25.2.1.53SECTION 133.174
     133.174 Pasteurized process cheese food with fruits, vegetables, or meats.
21:2.0.1.1.25.2.1.54SECTION 133.175
     133.175 Pasteurized cheese spread.
21:2.0.1.1.25.2.1.55SECTION 133.176
     133.176 Pasteurized cheese spread with fruits, vegetables, or meats.
21:2.0.1.1.25.2.1.56SECTION 133.178
     133.178 Pasteurized neufchatel cheese spread with other foods.
21:2.0.1.1.25.2.1.57SECTION 133.179
     133.179 Pasteurized process cheese spread.
21:2.0.1.1.25.2.1.58SECTION 133.180
     133.180 Pasteurized process cheese spread with fruits, vegetables, or meats.
21:2.0.1.1.25.2.1.59SECTION 133.181
     133.181 Provolone cheese.
21:2.0.1.1.25.2.1.60SECTION 133.182
     133.182 Soft ripened cheeses.
21:2.0.1.1.25.2.1.61SECTION 133.183
     133.183 Romano cheese.
21:2.0.1.1.25.2.1.62SECTION 133.184
     133.184 Roquefort cheese, sheep's milk blue-mold, and blue-mold cheese from sheep's milk.
21:2.0.1.1.25.2.1.63SECTION 133.185
     133.185 Samsoe cheese.
21:2.0.1.1.25.2.1.64SECTION 133.186
     133.186 Sap sago cheese.
21:2.0.1.1.25.2.1.65SECTION 133.187
     133.187 Semisoft cheeses.
21:2.0.1.1.25.2.1.66SECTION 133.188
     133.188 Semisoft part-skim cheeses.
21:2.0.1.1.25.2.1.67SECTION 133.189
     133.189 Skim milk cheese for manufacturing.
21:2.0.1.1.25.2.1.68SECTION 133.190
     133.190 Spiced cheeses.
21:2.0.1.1.25.2.1.69SECTION 133.191
     133.191 Part-skim spiced cheeses.
21:2.0.1.1.25.2.1.70SECTION 133.193
     133.193 Spiced, flavored standardized cheeses.
21:2.0.1.1.25.2.1.71SECTION 133.195
     133.195 Swiss and emmentaler cheese.
21:2.0.1.1.25.2.1.72SECTION 133.196
     133.196 Swiss cheese for manufacturing.
21:2.0.1.1.26PART 135
PART 135 - FROZEN DESSERTS
21:2.0.1.1.26.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.26.1.1.1SECTION 135.3
     135.3 Definitions.
21:2.0.1.1.26.2SUBPART B
Subpart B - Requirements for Specific Standardized Frozen Desserts
21:2.0.1.1.26.2.1.1SECTION 135.110
     135.110 Ice cream and frozen custard.
21:2.0.1.1.26.2.1.2SECTION 135.115
     135.115 Goat's milk ice cream.
21:2.0.1.1.26.2.1.3SECTION 135.130
     135.130 Mellorine.
21:2.0.1.1.26.2.1.4SECTION 135.140
     135.140 Sherbet.
21:2.0.1.1.26.2.1.5SECTION 135.160
     135.160 Water ices.
21:2.0.1.1.27PART 136
PART 136 - BAKERY PRODUCTS
21:2.0.1.1.27.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.27.1.1.1SECTION 136.3
     136.3 Definitions.
21:2.0.1.1.27.2SUBPART B
Subpart B - Requirements for Specific Standardized Bakery Products
21:2.0.1.1.27.2.1.1SECTION 136.110
     136.110 Bread, rolls, and buns.
21:2.0.1.1.27.2.1.2SECTION 136.115
     136.115 Enriched bread, rolls, and buns.
21:2.0.1.1.27.2.1.3SECTION 136.130
     136.130 Milk bread, rolls, and buns.
21:2.0.1.1.27.2.1.4SECTION 136.160
     136.160 Raisin bread, rolls, and buns.
21:2.0.1.1.27.2.1.5SECTION 136.180
     136.180 Whole wheat bread, rolls, and buns.
21:2.0.1.1.28PART 137
PART 137 - CEREAL FLOURS AND RELATED PRODUCTS
21:2.0.1.1.28.1SUBPART A
Subpart A [Reserved]
21:2.0.1.1.28.2SUBPART B
Subpart B - Requirements for Specific Standardized Cereal Flours and Related Products
21:2.0.1.1.28.2.1.1SECTION 137.105
     137.105 Flour.
21:2.0.1.1.28.2.1.2SECTION 137.155
     137.155 Bromated flour.
21:2.0.1.1.28.2.1.3SECTION 137.160
     137.160 Enriched bromated flour.
21:2.0.1.1.28.2.1.4SECTION 137.165
     137.165 Enriched flour.
21:2.0.1.1.28.2.1.5SECTION 137.170
     137.170 Instantized flours.
21:2.0.1.1.28.2.1.6SECTION 137.175
     137.175 Phosphated flour.
21:2.0.1.1.28.2.1.7SECTION 137.180
     137.180 Self-rising flour.
21:2.0.1.1.28.2.1.8SECTION 137.185
     137.185 Enriched self-rising flour.
21:2.0.1.1.28.2.1.9SECTION 137.190
     137.190 Cracked wheat.
21:2.0.1.1.28.2.1.10SECTION 137.195
     137.195 Crushed wheat.
21:2.0.1.1.28.2.1.11SECTION 137.200
     137.200 Whole wheat flour.
21:2.0.1.1.28.2.1.12SECTION 137.205
     137.205 Bromated whole wheat flour.
21:2.0.1.1.28.2.1.13SECTION 137.211
     137.211 White corn flour.
21:2.0.1.1.28.2.1.14SECTION 137.215
     137.215 Yellow corn flour.
21:2.0.1.1.28.2.1.15SECTION 137.220
     137.220 Durum flour.
21:2.0.1.1.28.2.1.16SECTION 137.225
     137.225 Whole durum flour.
21:2.0.1.1.28.2.1.17SECTION 137.250
     137.250 White corn meal.
21:2.0.1.1.28.2.1.18SECTION 137.255
     137.255 Bolted white corn meal.
21:2.0.1.1.28.2.1.19SECTION 137.260
     137.260 Enriched corn meals.
21:2.0.1.1.28.2.1.20SECTION 137.265
     137.265 Degerminated white corn meal.
21:2.0.1.1.28.2.1.21SECTION 137.270
     137.270 Self-rising white corn meal.
21:2.0.1.1.28.2.1.22SECTION 137.275
     137.275 Yellow corn meal.
21:2.0.1.1.28.2.1.23SECTION 137.280
     137.280 Bolted yellow corn meal.
21:2.0.1.1.28.2.1.24SECTION 137.285
     137.285 Degerminated yellow corn meal.
21:2.0.1.1.28.2.1.25SECTION 137.290
     137.290 Self-rising yellow corn meal.
21:2.0.1.1.28.2.1.26SECTION 137.300
     137.300 Farina.
21:2.0.1.1.28.2.1.27SECTION 137.305
     137.305 Enriched farina.
21:2.0.1.1.28.2.1.28SECTION 137.320
     137.320 Semolina.
21:2.0.1.1.28.2.1.29SECTION 137.350
     137.350 Enriched rice.
21:2.0.1.1.29PART 139
PART 139 - MACARONI AND NOODLE PRODUCTS
21:2.0.1.1.29.1SUBPART A
Subpart A [Reserved]
21:2.0.1.1.29.2SUBPART B
Subpart B - Requirements for Specific Standardized Macaroni and Noodle Products
21:2.0.1.1.29.2.1.1SECTION 139.110
     139.110 Macaroni products.
21:2.0.1.1.29.2.1.2SECTION 139.115
     139.115 Enriched macaroni products.
21:2.0.1.1.29.2.1.3SECTION 139.117
     139.117 Enriched macaroni products with fortified protein.
21:2.0.1.1.29.2.1.4SECTION 139.120
     139.120 Milk macaroni products.
21:2.0.1.1.29.2.1.5SECTION 139.121
     139.121 Nonfat milk macaroni products.
21:2.0.1.1.29.2.1.6SECTION 139.122
     139.122 Enriched nonfat milk macaroni products.
21:2.0.1.1.29.2.1.7SECTION 139.125
     139.125 Vegetable macaroni products.
21:2.0.1.1.29.2.1.8SECTION 139.135
     139.135 Enriched vegetable macaroni products.
21:2.0.1.1.29.2.1.9SECTION 139.138
     139.138 Whole wheat macaroni products.
21:2.0.1.1.29.2.1.10SECTION 139.140
     139.140 Wheat and soy macaroni products.
21:2.0.1.1.29.2.1.11SECTION 139.150
     139.150 Noodle products.
21:2.0.1.1.29.2.1.12SECTION 139.155
     139.155 Enriched noodle products.
21:2.0.1.1.29.2.1.13SECTION 139.160
     139.160 Vegetable noodle products.
21:2.0.1.1.29.2.1.14SECTION 139.165
     139.165 Enriched vegetable noodle products.
21:2.0.1.1.29.2.1.15SECTION 139.180
     139.180 Wheat and soy noodle products.
21:2.0.1.1.30PART 145
PART 145 - CANNED FRUITS
21:2.0.1.1.30.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.30.1.1.1SECTION 145.3
     145.3 Definitions.
21:2.0.1.1.30.2SUBPART B
Subpart B - Requirements for Specific Standardized Canned Fruits
21:2.0.1.1.30.2.1.1SECTION 145.110
     145.110 Canned applesauce.
21:2.0.1.1.30.2.1.2SECTION 145.115
     145.115 Canned apricots.
21:2.0.1.1.30.2.1.3SECTION 145.116
     145.116 Artificially sweetened canned apricots.
21:2.0.1.1.30.2.1.4SECTION 145.120
     145.120 Canned berries.
21:2.0.1.1.30.2.1.5SECTION 145.125
     145.125 Canned cherries.
21:2.0.1.1.30.2.1.6SECTION 145.126
     145.126 Artificially sweetened canned cherries.
21:2.0.1.1.30.2.1.7SECTION 145.130
     145.130 Canned figs.
21:2.0.1.1.30.2.1.8SECTION 145.131
     145.131 Artificially sweetened canned figs.
21:2.0.1.1.30.2.1.9SECTION 145.134
     145.134 Canned preserved figs.
21:2.0.1.1.30.2.1.10SECTION 145.135
     145.135 Canned fruit cocktail.
21:2.0.1.1.30.2.1.11SECTION 145.136
     145.136 Artificially sweetened canned fruit cocktail.
21:2.0.1.1.30.2.1.12SECTION 145.140
     145.140 Canned seedless grapes.
21:2.0.1.1.30.2.1.13SECTION 145.145
     145.145 Canned grapefruit.
21:2.0.1.1.30.2.1.14SECTION 145.170
     145.170 Canned peaches.
21:2.0.1.1.30.2.1.15SECTION 145.171
     145.171 Artificially sweetened canned peaches.
21:2.0.1.1.30.2.1.16SECTION 145.175
     145.175 Canned pears.
21:2.0.1.1.30.2.1.17SECTION 145.176
     145.176 Artificially sweetened canned pears.
21:2.0.1.1.30.2.1.18SECTION 145.180
     145.180 Canned pineapple.
21:2.0.1.1.30.2.1.19SECTION 145.181
     145.181 Artificially sweetened canned pineapple.
21:2.0.1.1.30.2.1.20SECTION 145.185
     145.185 Canned plums.
21:2.0.1.1.30.2.1.21SECTION 145.190
     145.190 Canned prunes.
21:2.0.1.1.31PART 146
PART 146 - CANNED FRUIT JUICES
21:2.0.1.1.31.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.31.1.1.1SECTION 146.3
     146.3 Definitions.
21:2.0.1.1.31.2SUBPART B
Subpart B - Requirements for Specific Standardized Canned Fruit Juices and Beverages
21:2.0.1.1.31.2.1.1SECTION 146.114
     146.114 Lemon juice.
21:2.0.1.1.31.2.1.2SECTION 146.120
     146.120 Frozen concentrate for lemonade.
21:2.0.1.1.31.2.1.3SECTION 146.121
     146.121 Frozen concentrate for artificially sweetened lemonade.
21:2.0.1.1.31.2.1.4SECTION 146.126
     146.126 Frozen concentrate for colored lemonade.
21:2.0.1.1.31.2.1.5SECTION 146.132
     146.132 Grapefruit juice.
21:2.0.1.1.31.2.1.6SECTION 146.135
     146.135 Orange juice.
21:2.0.1.1.31.2.1.7SECTION 146.137
     146.137 Frozen orange juice.
21:2.0.1.1.31.2.1.8SECTION 146.140
     146.140 Pasteurized orange juice.
21:2.0.1.1.31.2.1.9SECTION 146.141
     146.141 Canned orange juice.
21:2.0.1.1.31.2.1.10SECTION 146.145
     146.145 Orange juice from concentrate.
21:2.0.1.1.31.2.1.11SECTION 146.146
     146.146 Frozen concentrated orange juice.
21:2.0.1.1.31.2.1.12SECTION 146.148
     146.148 Reduced acid frozen concentrated orange juice.
21:2.0.1.1.31.2.1.13SECTION 146.150
     146.150 Canned concentrated orange juice.
21:2.0.1.1.31.2.1.14SECTION 146.151
     146.151 Orange juice for manufacturing.
21:2.0.1.1.31.2.1.15SECTION 146.152
     146.152 Orange juice with preservative.
21:2.0.1.1.31.2.1.16SECTION 146.153
     146.153 Concentrated orange juice for manufacturing.
21:2.0.1.1.31.2.1.17SECTION 146.154
     146.154 Concentrated orange juice with preservative.
21:2.0.1.1.31.2.1.18SECTION 146.185
     146.185 Pineapple juice.
21:2.0.1.1.31.2.1.19SECTION 146.187
     146.187 Canned prune juice.
21:2.0.1.1.32PART 150
PART 150 - FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
21:2.0.1.1.32.1SUBPART A
Subpart A [Reserved]
21:2.0.1.1.32.2SUBPART B
Subpart B - Requirements for Specific Standardized Fruit Butters, Jellies, Preserves, and Related Products
21:2.0.1.1.32.2.1.1SECTION 150.110
     150.110 Fruit butter.
21:2.0.1.1.32.2.1.2SECTION 150.140
     150.140 Fruit jelly.
21:2.0.1.1.32.2.1.3SECTION 150.160
     150.160 Fruit preserves and jams.
21:2.0.1.1.33PART 152
PART 152 - FRUIT PIES
21:2.0.1.1.33.1SUBPART A
Subpart A [Reserved]
21:2.0.1.1.33.2SUBPART B
Subpart B - Requirements for Specific Standardized Fruit Pies
21:2.0.1.1.33.2.1.1SECTION 152.126
     152.126 Frozen cherry pie.
21:2.0.1.1.34PART 155
PART 155 - CANNED VEGETABLES
21:2.0.1.1.34.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.34.1.1.1SECTION 155.3
     155.3 Definitions.
21:2.0.1.1.34.2SUBPART B
Subpart B - Requirements for Specific Standardized Canned Vegetables
21:2.0.1.1.34.2.1.1SECTION 155.120
     155.120 Canned green beans and canned wax beans.
21:2.0.1.1.34.2.1.2SECTION 155.130
     155.130 Canned corn.
21:2.0.1.1.34.2.1.3SECTION 155.131
     155.131 Canned field corn.
21:2.0.1.1.34.2.1.4SECTION 155.170
     155.170 Canned peas.
21:2.0.1.1.34.2.1.5SECTION 155.172
     155.172 Canned dry peas.
21:2.0.1.1.34.2.1.6SECTION 155.190
     155.190 Canned tomatoes.
21:2.0.1.1.34.2.1.7SECTION 155.191
     155.191 Tomato concentrates.
21:2.0.1.1.34.2.1.8SECTION 155.194
     155.194 Catsup.
21:2.0.1.1.34.2.1.9SECTION 155.200
     155.200 Certain other canned vegetables.
21:2.0.1.1.34.2.1.10SECTION 155.201
     155.201 Canned mushrooms.
21:2.0.1.1.35PART 156
PART 156 - VEGETABLE JUICES
21:2.0.1.1.35.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.35.1.1.1SECTION 156.3
     156.3 Definitions.
21:2.0.1.1.35.2SUBPART B
Subpart B - Requirements for Specific Standardized Vegetable Juices
21:2.0.1.1.35.2.1.1SECTION 156.145
     156.145 Tomato juice.
21:2.0.1.1.36PART 158
PART 158 - FROZEN VEGETABLES
21:2.0.1.1.36.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.36.1.1.1SECTION 158.3
     158.3 Definitions.
21:2.0.1.1.36.2SUBPART B
Subpart B - Requirements for Specific Standardized Frozen Vegetables
21:2.0.1.1.36.2.1.1SECTION 158.170
     158.170 Frozen peas.
21:2.0.1.1.37PART 160
PART 160 - EGGS AND EGG PRODUCTS
21:2.0.1.1.37.1SUBPART A
Subpart A [Reserved]
21:2.0.1.1.37.2SUBPART B
Subpart B - Requirements for Specific Standardized Eggs and Egg Products
21:2.0.1.1.37.2.1.1SECTION 160.100
     160.100 Eggs.
21:2.0.1.1.37.2.1.2SECTION 160.105
     160.105 Dried eggs.
21:2.0.1.1.37.2.1.3SECTION 160.110
     160.110 Frozen eggs.
21:2.0.1.1.37.2.1.4SECTION 160.115
     160.115 Liquid eggs.
21:2.0.1.1.37.2.1.5SECTION 160.140
     160.140 Egg whites.
21:2.0.1.1.37.2.1.6SECTION 160.145
     160.145 Dried egg whites.
21:2.0.1.1.37.2.1.7SECTION 160.150
     160.150 Frozen egg whites.
21:2.0.1.1.37.2.1.8SECTION 160.180
     160.180 Egg yolks.
21:2.0.1.1.37.2.1.9SECTION 160.185
     160.185 Dried egg yolks.
21:2.0.1.1.37.2.1.10SECTION 160.190
     160.190 Frozen egg yolks.
21:2.0.1.1.38PART 161
PART 161 - FISH AND SHELLFISH
21:2.0.1.1.38.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.38.1.1.1SECTION 161.30
     161.30 Declaration of quantity of contents on labels for canned oysters.
21:2.0.1.1.38.2SUBPART B
Subpart B - Requirements for Specific Standardized Fish and Shellfish
21:2.0.1.1.38.2.1.1SECTION 161.130
     161.130 Oysters.
21:2.0.1.1.38.2.1.2SECTION 161.136
     161.136 Olympia oysters.
21:2.0.1.1.38.2.1.3SECTION 161.145
     161.145 Canned oysters.
21:2.0.1.1.38.2.1.4SECTION 161.170
     161.170 Canned Pacific salmon.
21:2.0.1.1.38.2.1.5SECTION 161.173
     161.173 Canned wet pack shrimp in transparent or nontransparent containers.
21:2.0.1.1.38.2.1.6SECTION 161.175
     161.175 Frozen raw breaded shrimp.
21:2.0.1.1.38.2.1.7SECTION 161.176
     161.176 Frozen raw lightly breaded shrimp.
21:2.0.1.1.38.2.1.8SECTION 161.190
     161.190 Canned tuna.
21:2.0.1.1.39PART 163
PART 163 - CACAO PRODUCTS
21:2.0.1.1.39.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.39.1.1.1SECTION 163.5
     163.5 Methods of analysis.
21:2.0.1.1.39.2SUBPART B
Subpart B - Requirements for Specific Standardized Cacao Products
21:2.0.1.1.39.2.1.1SECTION 163.110
     163.110 Cacao nibs.
21:2.0.1.1.39.2.1.2SECTION 163.111
     163.111 Chocolate liquor.
21:2.0.1.1.39.2.1.3SECTION 163.112
     163.112 Breakfast cocoa.
21:2.0.1.1.39.2.1.4SECTION 163.113
     163.113 Cocoa.
21:2.0.1.1.39.2.1.5SECTION 163.114
     163.114 Lowfat cocoa.
21:2.0.1.1.39.2.1.6SECTION 163.117
     163.117 Cocoa with dioctyl sodium sulfosuccinate for manufacturing.
21:2.0.1.1.39.2.1.7SECTION 163.123
     163.123 Sweet chocolate.
21:2.0.1.1.39.2.1.8SECTION 163.124
     163.124 White chocolate.
21:2.0.1.1.39.2.1.9SECTION 163.130
     163.130 Milk chocolate.
21:2.0.1.1.39.2.1.10SECTION 163.135
     163.135 Buttermilk chocolate.
21:2.0.1.1.39.2.1.11SECTION 163.140
     163.140 Skim milk chocolate.
21:2.0.1.1.39.2.1.12SECTION 163.145
     163.145 Mixed dairy product chocolates.
21:2.0.1.1.39.2.1.13SECTION 163.150
     163.150 Sweet cocoa and vegetable fat coating.
21:2.0.1.1.39.2.1.14SECTION 163.153
     163.153 Sweet chocolate and vegetable fat coating.
21:2.0.1.1.39.2.1.15SECTION 163.155
     163.155 Milk chocolate and vegetable fat coating.
21:2.0.1.1.40PART 164
PART 164 - TREE NUT AND PEANUT PRODUCTS
21:2.0.1.1.40.1SUBPART A
Subpart A [Reserved]
21:2.0.1.1.40.2SUBPART B
Subpart B - Requirements for Specific Standardized Tree Nut and Peanut Products
21:2.0.1.1.40.2.1.1SECTION 164.110
     164.110 Mixed nuts.
21:2.0.1.1.40.2.1.2SECTION 164.120
     164.120 Shelled nuts in rigid or semirigid containers.
21:2.0.1.1.40.2.1.3SECTION 164.150
     164.150 Peanut butter.
21:2.0.1.1.41PART 165
PART 165 - BEVERAGES
21:2.0.1.1.41.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.41.1.1.1SECTION 165.3
     165.3 Definitions.
21:2.0.1.1.41.2SUBPART B
Subpart B - Requirements for Specific Standardized Beverages
21:2.0.1.1.41.2.1.1SECTION 165.110
     165.110 Bottled water.
21:2.0.1.1.42PART 166
PART 166 - MARGARINE
21:2.0.1.1.42.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.42.1.1.1SECTION 166.40
     166.40 Labeling of margarine.
21:2.0.1.1.42.2SUBPART B
Subpart B - Requirements for Specific Standardized Margarine
21:2.0.1.1.42.2.1.1SECTION 166.110
     166.110 Margarine.
21:2.0.1.1.43PART 168
PART 168 - SWEETENERS AND TABLE SIRUPS
21:2.0.1.1.43.1SUBPART A
Subpart A [Reserved]
21:2.0.1.1.43.2SUBPART B
Subpart B - Requirements for Specific Standardized Sweeteners and Table Sirups
21:2.0.1.1.43.2.1.1SECTION 168.110
     168.110 Dextrose anhydrous.
21:2.0.1.1.43.2.1.2SECTION 168.111
     168.111 Dextrose monohydrate.
21:2.0.1.1.43.2.1.3SECTION 168.120
     168.120 Glucose sirup.
21:2.0.1.1.43.2.1.4SECTION 168.121
     168.121 Dried glucose sirup.
21:2.0.1.1.43.2.1.5SECTION 168.122
     168.122 Lactose.
21:2.0.1.1.43.2.1.6SECTION 168.130
     168.130 Cane sirup.
21:2.0.1.1.43.2.1.7SECTION 168.140
     168.140 Maple sirup.
21:2.0.1.1.43.2.1.8SECTION 168.160
     168.160 Sorghum sirup.
21:2.0.1.1.43.2.1.9SECTION 168.180
     168.180 Table sirup.
21:2.0.1.1.44PART 169
PART 169 - FOOD DRESSINGS AND FLAVORINGS
21:2.0.1.1.44.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.44.1.1.1SECTION 169.3
     169.3 Definitions.
21:2.0.1.1.44.2SUBPART B
Subpart B - Requirements for Specific Standardized Food Dressings and Flavorings
21:2.0.1.1.44.2.1.1SECTION 169.115
     169.115 French dressing.
21:2.0.1.1.44.2.1.2SECTION 169.140
     169.140 Mayonnaise.
21:2.0.1.1.44.2.1.3SECTION 169.150
     169.150 Salad dressing.
21:2.0.1.1.44.2.1.4SECTION 169.175
     169.175 Vanilla extract.
21:2.0.1.1.44.2.1.5SECTION 169.176
     169.176 Concentrated vanilla extract.
21:2.0.1.1.44.2.1.6SECTION 169.177
     169.177 Vanilla flavoring.
21:2.0.1.1.44.2.1.7SECTION 169.178
     169.178 Concentrated vanilla flavoring.
21:2.0.1.1.44.2.1.8SECTION 169.179
     169.179 Vanilla powder.
21:2.0.1.1.44.2.1.9SECTION 169.180
     169.180 Vanilla-vanillin extract.
21:2.0.1.1.44.2.1.10SECTION 169.181
     169.181 Vanilla-vanillin flavoring.
21:2.0.1.1.44.2.1.11SECTION 169.182
     169.182 Vanilla-vanillin powder.