Code of Federal Regulations > Title 21 > Chapter I - FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) (Parts 100 to 169)

U.S. Code of Federal Regulations

Regulations most recently checked for updates: Mar 22, 2023

Part 100 [§ 100.1 - § 100.155] - GENERAL

Part 101 [§ 101.1 - § 101.108] - FOOD LABELING

Part 102 [§ 102.5 - § 102.57] - COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS

Part 104 [§ 104.5 - § 104.47] - NUTRITIONAL QUALITY GUIDELINES FOR FOODS

Part 105 [§ 105.3 - § 105.66] - FOODS FOR SPECIAL DIETARY USE

Part 106 [§ 106.1 - § 106.160] - INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS

Part 107 [§ 107.1 - § 107.280] - INFANT FORMULA

Part 108 [§ 108.3 - § 108.35] - EMERGENCY PERMIT CONTROL

Part 109 [§ 109.3 - § 109.30] - UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL

Part 110 [§ 110.3 - § 110.110] - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD

Part 111 [§ 111.1 - § 111.610] - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS

Part 112 [§ 112.1 - § 112.213] - STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION

Part 113 [§ 113.3 - § 113.100] - THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS

Part 114 [§ 114.3 - § 114.100] - ACIDIFIED FOODS

Part 115 [§ 115.50 - § 115.50] - SHELL EGGS

Part 117 [§ 117.1 - § 117.475] - CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD

Part 118 [§ 118.1 - § 118.12] - PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS

Part 119 [§ 119.1 - § 119.1] - DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK

Part 120 [§ 120.1 - § 120.25] - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS

Part 121 [§ 121.1 - § 121.401] - MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION

Part 123 [§ 123.3 - § 123.28] - FISH AND FISHERY PRODUCTS

Part 129 [§ 129.1 - § 129.80] - PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER

Part 130 [§ 130.3 - § 130.20] - FOOD STANDARDS: GENERAL

Part 131 [§ 131.3 - § 131.200] - MILK AND CREAM

Part 133 [§ 133.3 - § 133.196] - CHEESES AND RELATED CHEESE PRODUCTS

Part 135 [§ 135.3 - § 135.160] - FROZEN DESSERTS

Part 136 [§ 136.3 - § 136.180] - BAKERY PRODUCTS

Part 137 [§ 137.105 - § 137.350] - CEREAL FLOURS AND RELATED PRODUCTS

Part 139 [§ 139.110 - § 139.180] - MACARONI AND NOODLE PRODUCTS

Part 145 [§ 145.3 - § 145.190] - CANNED FRUITS

Part 146 [§ 146.3 - § 146.187] - CANNED FRUIT JUICES

Part 150 [§ 150.110 - § 150.160] - FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS

Part 152 [§ 152.126 - § 152.126] - FRUIT PIES

Part 155 [§ 155.3 - § 155.201] - CANNED VEGETABLES

Part 156 [§ 156.3 - § 156.145] - VEGETABLE JUICES

Part 158 [§ 158.3 - § 158.170] - FROZEN VEGETABLES

Part 160 [§ 160.100 - § 160.190] - EGGS AND EGG PRODUCTS

Part 161 [§ 161.30 - § 161.190] - FISH AND SHELLFISH

Part 163 [§ 163.5 - § 163.155] - CACAO PRODUCTS

Part 164 [§ 164.110 - § 164.150] - TREE NUT AND PEANUT PRODUCTS

Part 165 [§ 165.3 - § 165.110] - BEVERAGES

Part 166 [§ 166.40 - § 166.110] - MARGARINE

Part 168 [§ 168.110 - § 168.180] - SWEETENERS AND TABLE SIRUPS

Part 169 [§ 169.3 - § 169.182] - FOOD DRESSINGS AND FLAVORINGS