CFR 21, Parts 100 to 169, Food and Drugs, April 01, 2017 (Volume 2 of 9)

Code of Federal Regulations Title 21, Volume 2, April 1, 2017 contains regulations governing Food and Drugs and may also be referenced as:- Code of Federal Regulations Title 21, Volume 2, April 1, 2017- CFR Title 21- CFR 21, Food and Drugs- CFR 21, Parts 100 to 169, Food and DrugsThis volume contains Parts 100 to 169:- 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 113; THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS- Part 114; ACIDIFIED FOODS- Part 115; SHELL EGGS- Part 117; CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD- Part 118; PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS- Part 119; DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK- Part 120; HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS- 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 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 150; FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS- Part 152; FRUIT PIES- Part 155; CANNED VEGETABLES- Part 156; VEGETABLE JUICES- Part 158; FROZEN VEGETABLES- Part 160; EGGS AND EGG PRODUCTS- Part 161; FISH AND SHELLFISH- 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