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U.S. Code of Federal Regulations
Regulations most recently checked for updates: Dec 03, 2024
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Title 21
Chapter I - CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) (Parts 100 to 169)
Part 100 [§ 100.1 - § 100.155] - PART 100—GENERAL
Part 101 [§ 101.1 - § 101.108] - PART 101—FOOD LABELING
Part 102 [§ 102.5 - § 102.57] - PART 102—COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
Part 104 [§ 104.5 - § 104.47] - PART 104—NUTRITIONAL QUALITY GUIDELINES FOR FOODS
Part 105 [§ 105.3 - § 105.66] - PART 105—FOODS FOR SPECIAL DIETARY USE
Part 106 [§ 106.1 - § 106.160] - PART 106—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] - PART 107—INFANT FORMULA
Part 108 [§ 108.3 - § 108.35] - PART 108—EMERGENCY PERMIT CONTROL
Part 109 [§ 109.3 - § 109.30] - PART 109—UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL
Part 110 [§ 110.3 - § 110.110] - PART 110—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
Part 111 [§ 111.1 - § 111.610] - PART 111—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS
Part 112 [§ 112.1 - § 112.213] - PART 112—STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION
Part 113 [§ 113.3 - § 113.100] - PART 113—THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
Part 114 [§ 114.3 - § 114.100] - PART 114—ACIDIFIED FOODS
Part 115 [§ 115.50 - § 115.50] - PART 115—SHELL EGGS
Part 117 [§ 117.1 - § 117.475] - PART 117—CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
Part 118 [§ 118.1 - § 118.12] - PART 118—PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS
Part 119 [§ 119.1 - § 119.1] - PART 119—DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK
Part 120 [§ 120.1 - § 120.25] - PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
Part 121 [§ 121.1 - § 121.401] - PART 121—MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION
Part 123 [§ 123.3 - § 123.28] - PART 123—FISH AND FISHERY PRODUCTS
Part 129 [§ 129.1 - § 129.80] - PART 129—PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER
Part 130 [§ 130.3 - § 130.20] - PART 130—FOOD STANDARDS: GENERAL
Part 131 [§ 131.3 - § 131.200] - PART 131—MILK AND CREAM
Part 133 [§ 133.3 - § 133.196] - PART 133—CHEESES AND RELATED CHEESE PRODUCTS
Part 135 [§ 135.3 - § 135.160] - PART 135—FROZEN DESSERTS
Part 136 [§ 136.3 - § 136.180] - PART 136—BAKERY PRODUCTS
Part 137 [§ 137.105 - § 137.350] - PART 137—CEREAL FLOURS AND RELATED PRODUCTS
Part 139 [§ 139.110 - § 139.180] - PART 139—MACARONI AND NOODLE PRODUCTS
Part 145 [§ 145.3 - § 145.190] - PART 145—CANNED FRUITS
Part 146 [§ 146.3 - § 146.187] - PART 146—CANNED FRUIT JUICES
Part 150 [§ 150.110 - § 150.160] - PART 150—FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Part 155 [§ 155.3 - § 155.201] - PART 155—CANNED VEGETABLES
Part 156 [§ 156.3 - § 156.145] - PART 156—VEGETABLE JUICES
Part 158 [§ 158.3 - § 158.170] - PART 158—FROZEN VEGETABLES
Part 160 [§ 160.100 - § 160.190] - PART 160—EGGS AND EGG PRODUCTS
Part 161 [§ 161.30 - § 161.190] - PART 161—FISH AND SHELLFISH
Part 163 [§ 163.5 - § 163.155] - PART 163—CACAO PRODUCTS
Part 164 [§ 164.110 - § 164.150] - PART 164—TREE NUT AND PEANUT PRODUCTS
Part 165 [§ 165.3 - § 165.110] - PART 165—BEVERAGES
Part 166 [§ 166.40 - § 166.110] - PART 166—MARGARINE
Part 168 [§ 168.110 - § 168.180] - PART 168—SWEETENERS AND TABLE SIRUPS
Part 169 [§ 169.3 - § 169.182] - PART 169—FOOD DRESSINGS AND FLAVORINGS
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