SUBCHAPTER B — FOOD FOR HUMAN CONSUMPTION  


Part 115 - SHELL EGGS
Part 111 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS
Part 129 - PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER
Part 169 - FOOD DRESSINGS AND FLAVORINGS
Part 177 - INDIRECT FOOD ADDITIVES: POLYMERS
Part 155 - CANNED VEGETABLES
Part 186 - INDIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Part 150 - FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
Part 137 - CEREAL FLOURS AND RELATED PRODUCTS
Part 156 - VEGETABLE JUICES
Part 174 - INDIRECT FOOD ADDITIVES: GENERAL
Part 182 - SUBSTANCES GENERALLY RECOGNIZED AS SAFE
Part 178 - INDIRECT FOOD ADDITIVES: ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS
Part 189 - SUBSTANCES PROHIBITED FROM USE IN HUMAN FOOD
Part 114 - ACIDIFIED FOODS
Part 113 - THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
Part 161 - FISH AND SHELLFISH
Part 136 - BAKERY PRODUCTS
Part 164 - TREE NUT AND PEANUT PRODUCTS
Part 165 - BEVERAGES
Part 131 - MILK AND CREAM
Part 105 - FOODS FOR SPECIAL DIETARY USE
Part 181 - PRIOR-SANCTIONED FOOD INGREDIENTS
Part 110 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
Part 184 - DIRECT FOOD SUBSTANCES AFFIRMED AS GENERALLY RECOGNIZED AS SAFE
Part 133 - CHEESES AND RELATED CHEESE PRODUCTS
Part 152 - FRUIT PIES
Part 139 - MACARONI AND NOODLE PRODUCTS
Part 106 - INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS
Part 108 - EMERGENCY PERMIT CONTROL
Part 146 - CANNED FRUIT JUICES
Part 145 - CANNED FRUITS
Part 180 - FOOD ADDITIVES PERMITTED IN FOOD OR IN CONTACT WITH FOOD ON AN INTERIM BASIS PENDING ADDITIONAL STUDY
Part 102 - COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
Part 172 - FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Part 120 - HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
Part 173 - SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Part 101 - FOOD LABELING
Part 130 - FOOD STANDARDS: GENERAL
Part 158 - FROZEN VEGETABLES
Part 104 - NUTRITIONAL QUALITY GUIDELINES FOR FOODS
Part 135 - FROZEN DESSERTS
Part 118 - PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS
Part 119 - DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK
Part 123 - FISH AND FISHERY PRODUCTS
Part 107 - INFANT FORMULA
Part 171 - FOOD ADDITIVE PETITIONS
Part 190 - DIETARY SUPPLEMENTS
Part 168 - SWEETENERS AND TABLE SIRUPS
Part 163 - CACAO PRODUCTS
Part 175 - INDIRECT FOOD ADDITIVES: ADHESIVES AND COMPONENTS OF COATINGS
Part 176 - INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Part 100 - GENERAL
Part 160 - EGGS AND EGG PRODUCTS
Part 109 - UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL
Part 170 - FOOD ADDITIVES
Part 179 - IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD
Part 166 - MARGARINE
Part 117 - CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
Part 112 - STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION
Part 121 - MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION
Part 191-199 - [Reserved]