Cfr 21, Parts 100 to 169, Food and Drugs, April 01, 2017 (Volume 2 of 9) - (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br><p>Code of Federal Regulations Title 21, Volume 2, April 1, 2017 contains regulations governing Food and Drugs and may also be referenced as: </p><p>- Code of Federal Regulations Title 21, Volume 2, April 1, 2017<br>- CFR Title 21<br>- CFR 21, Food and Drugs<br>- CFR 21, Parts 100 to 169, Food and Drugs<br></p><p>This volume contains Parts 100 to 169: </p><p>- Part 100; GENERAL<br>- Part 101; FOOD LABELING<br>- Part 102; COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS<br>- Part 104; NUTRITIONAL QUALITY GUIDELINES FOR FOODS<br>- Part 105; FOODS FOR SPECIAL DIETARY USE<br>- Part 106; INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS<br>- Part 107; INFANT FORMULA<br>- Part 108; EMERGENCY PERMIT CONTROL<br>- Part 109; UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL<br>- Part 110; CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD<br>- Part 111; CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS<br>- Part 112; STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION<br>- Part 113; THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS<br>- Part 114; ACIDIFIED FOODS<br>- Part 115; SHELL EGGS<br>- Part 117; CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD<br>- Part 118; PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS<br>- Part 119; DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK<br>- Part 120; HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS<br>- Part 121; MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION<br>- Part 123; FISH AND FISHERY PRODUCTS<br>- Part 129; PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER<br>- Part 130; FOOD STANDARDS: GENERAL<br>- Part 131; MILK AND CREAM<br>- Part 133; CHEESES AND RELATED CHEESE PRODUCTS<br>- Part 135; FROZEN DESSERTS<br>- Part 136; BAKERY PRODUCTS<br>- Part 137; CEREAL FLOURS AND RELATED PRODUCTS<br>- Part 139; MACARONI AND NOODLE PRODUCTS<br>- Part 145; CANNED FRUITS<br>- Part 146; CANNED FRUIT JUICES<br>- Part 150; FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS<br>- Part 152; FRUIT PIES<br>- Part 155; CANNED VEGETABLES<br>- Part 156; VEGETABLE JUICES<br>- Part 158; FROZEN VEGETABLES<br>- Part 160; EGGS AND EGG PRODUCTS<br>- Part 161; FISH AND SHELLFISH<br>- Part 163; CACAO PRODUCTS<br>- Part 164; TREE NUT AND PEANUT PRODUCTS<br>- Part 165; BEVERAGES<br>- Part 166; MARGARINE<br>- Part 168; SWEETENERS AND TABLE SIRUPS<br>- Part 169; FOOD DRESSINGS AND FLAVORINGS<br></p>
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