Title 21

PART 110

Part 110 - Current Good Manufacturing Practice In Manufacturing, Packing, Or Holding Human Food

PART 110 - CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD Authority:21 U.S.C. 342, 371, 374; 42 U.S.C. 264. Source:51 FR 22475, June 19, 1986, unless otherwise noted. Editorial Note:Nomenclature changes to part 110 appear at 81 FR 49896, July 29, 2016.

21:2.0.1.1.10.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.10.1.1.1SECTION 110.3
   110.3 Definitions.
21:2.0.1.1.10.1.1.2SECTION 110.5
   110.5 Current good manufacturing practice.
21:2.0.1.1.10.1.1.3SECTION 110.10
   110.10 Personnel.
21:2.0.1.1.10.1.1.4SECTION 110.19
   110.19 Exclusions.
21:2.0.1.1.10.2SUBPART B
Subpart B - Buildings and Facilities
21:2.0.1.1.10.2.1.1SECTION 110.20
   110.20 Plant and grounds.
21:2.0.1.1.10.2.1.2SECTION 110.35
   110.35 Sanitary operations.
21:2.0.1.1.10.2.1.3SECTION 110.37
   110.37 Sanitary facilities and controls.
21:2.0.1.1.10.3SUBPART C
Subpart C - Equipment
21:2.0.1.1.10.3.1.1SECTION 110.40
   110.40 Equipment and utensils.
21:2.0.1.1.10.4SUBPART D
Subpart D [Reserved]
21:2.0.1.1.10.5SUBPART E
Subpart E - Production and Process Controls
21:2.0.1.1.10.5.1.1SECTION 110.80
   110.80 Processes and controls.
21:2.0.1.1.10.5.1.2SECTION 110.93
   110.93 Warehousing and distribution.
21:2.0.1.1.10.6SUBPART F
Subpart F [Reserved]
21:2.0.1.1.10.7SUBPART G
Subpart G - Defect Action Levels
21:2.0.1.1.10.7.1.1SECTION 110.110
   110.110 Natural or unavoidable defects in food for human use that present no health hazard.