21 CFR Subchapter B
FOOD FOR HUMAN CONSUMPTION
June 25, 2020
Part
120
HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
Part
150
FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Part
152
FRUIT PIES
Part
155
CANNED VEGETABLES
Part
160
EGGS AND EGG PRODUCTS
Part
173
SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Part
100
GENERAL
Part
101
FOOD LABELING
Part
102
COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
Part
104
NUTRITIONAL QUALITY GUIDELINES FOR FOODS
Part
105
FOODS FOR SPECIAL DIETARY USE
Part
106
INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS
Part
107
INFANT FORMULA
Part
108
EMERGENCY PERMIT CONTROL
Part
109
UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL
Part
110
CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
Part
111
CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS
Part
112
STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION
Part
117
CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
Part
113
THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
Part
114
ACIDIFIED FOODS
Part
115
SHELL EGGS
Part
118
PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS
Part
119
DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK
Part
121
MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION
Part
123
FISH AND FISHERY PRODUCTS
Part
129
PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER
Part
130
FOOD STANDARDS: GENERAL
Part
131
MILK AND CREAM
Part
161
FISH AND SHELLFISH
Part
133
CHEESES AND RELATED CHEESE PRODUCTS
Part
135
FROZEN DESSERTS
Part
136
BAKERY PRODUCTS
Part
137
CEREAL FLOURS AND RELATED PRODUCTS
Part
139
MACARONI AND NOODLE PRODUCTS
Part
145
CANNED FRUITS
Part
146
CANNED FRUIT JUICES
Part
156
VEGETABLE JUICES
Part
158
FROZEN VEGETABLES
Part
163
CACAO PRODUCTS
Part
164
TREE NUT AND PEANUT PRODUCTS
Part
165
BEVERAGES
Part
166
MARGARINE
Part
168
SWEETENERS AND TABLE SIRUPS
Part
169
FOOD DRESSINGS AND FLAVORINGS
Part
170
FOOD ADDITIVES
Part
171
FOOD ADDITIVE PETITIONS
Part
172
FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Part
174
INDIRECT FOOD ADDITIVES: GENERAL
Part
175
INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Part
176
INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Part
177
INDIRECT FOOD ADDITIVES: POLYMERS
Part
178
INDIRECT FOOD ADDITIVES: ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS
Part
179
IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD
Part
180
FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY
Part
181
PRIOR-SANCTIONED FOOD INGREDIENTS
Part
182
SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Part
184
DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Part
190
DIETARY SUPPLEMENTS
Part
191-199
[RESERVED]
Part
186
INDIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Part
189
SUBSTANCES PROHIBITED FROM USE IN HUMAN FOOD

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