Title:

Cfr Title 21 Pts 100-169 ; Code Of Federal Regulations (2023)

Agency Publisher:

National Archives and Records Administration (NARA)

Office of the Federal Register (OFR)

Format:

Paperback

USA Price:

$55.00 Display Foreign Price

Stock:

In stock

GPO Stock Number:

869-098-00069-8

Description

Prepared and regularly updated by specific Federal agencies, then published by the Office of Federal Register (OFR) 21 CFR, Pts. 100-169, includes rules, regulations, procedures, and administrative procedures associated with Title 21 Food and Drugs.

Table of Contents

Part 100 Geeneral 100.1 – 100.155

Part 101 Food Labeling 101.1 – 101.108

Part 102 Common or Usual Name for Nonstandardized Foods 102.5 – 102.57

Part 104 Nutritional Quality Guidelines for Foods 104.5 – 104.47

Part 105 Foods for Special Dietary Use 105.3 – 105.66

Part 106 Infant Formula Requirements Pertaining to Current Good Manufacturing Practice, Quality Control Procedures, Quality Factors, Records and Reports, and Notifications 106.1 – 106.160

Part 107 Infant Formula 107.1 – 107.280

Part 108 Emergency Permit Control 108.3 – 108.35

Part 109 Unavoidable Contaminants in Food for Human Consumption and Food-Packaging Material 109.3 – 109.30

Part 110 Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food 110.3 – 110.110

Part 111 Current Good Manufacturing Practice in Manufacturing, Packaging, Labeling, or Holding Operations for Dietary Supplements 111.1 – 111.610

Part 112 Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption 112.1 – 112.213

Part 113 Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers 113.3 – 113.100

Part 114 Acidified Foods 114.3 – 114.100

Part 115 Shell Eggs 115.50

Part 117 Current Good Manufacturing Practice, Hazard Analysis, and Risk–Based Preventive Controls for Human Food 117.1 – 117.475

Part 118 Production, Storage, and Transportation of Shell Eggs 118.1 – 118.12

Part 119 Dietary Supplements That Present a Significant or Unreasonable Risk 119.1

Part 120 Hazard Analysis and Critical Control Point (HACCP) Systems 120.1 – 120.25

Part 121 Mitigation Strategies to Protect Food Against Intentional Adulteration 121.1 – 121.401

Part 123 Fish and Fishery Products 123.3 – 123.28

Part 129 Processing and Bottling of Bottled Drinking Water 129.1 – 129.80

Part 130 Food Standards: General 130.3 – 130.20

Part 131 Milk and Cream 131.3 – 131.200

Part 133 Cheeses and Related Cheese Products 133.3 – 133.196

Part 135 Frozen Desserts 135.3 – 135.160

Part 136 Bakery Products 136.3 – 136.180

Part 137 Cereal Flours and Related Products 137.105 – 137.350

Part 139 Macaroni and Noodle Products 139.110 – 139.180

Part 145 Canned Fruits 145.3 – 145.190

Part 146 Canned Fruit Juices 146.3 – 146.187

Part 150 Fruit Butters, Jellies, Preserves, and Related Products 150.110 – 150.160

Part 152 Fruit Pies 152.126

Part 155 Canned Vegetables 155.3 – 155.201

Part 156 Vegetable Juices 156.3 – 156.145

Part 158 Frozen Vegetables 158.3 – 158.170

Part 160 Eggs and Egg Products 160.100 – 160.190

Part 161 Fish and Shellfish 161.30 – 161.190

Part 163 Cacao Products 163.5 – 163.155

Part 164 Tree Nut and Peanut Products 164.110 – 164.150

Part 165 Beverages 165.3 – 165.110

Part 166 Margarine 166.40 – 166.110

Part 168 Sweeteners and Table Sirups 168.110 – 168.180

Part 169 Food Dressings and Flavorings 169.3 – 169.182

Audience

Lawyers, law librarians and law students should be familiar with the Code of Federal Regulations. Law libraries and some academic libraries should have a copy of this publication for their patrons.