Title 21

PART 130

Part 130 - Food Standards: General

PART 130 - FOOD STANDARDS: GENERAL Authority:21 U.S.C. 321, 336, 341, 343, 371. Editorial Note:Nomenclature changes to part 130 appear at 81 FR 49896, July 29, 2016.

21:2.0.1.1.23.1SUBPART A
Subpart A - General Provisions
21:2.0.1.1.23.1.1.1SECTION 130.3
   130.3 Definitions and interpretations.
21:2.0.1.1.23.1.1.2SECTION 130.5
   130.5 Procedure for establishing a food standard.
21:2.0.1.1.23.1.1.3SECTION 130.6
   130.6 Review of Codex Alimentarius food standards.
21:2.0.1.1.23.1.1.4SECTION 130.8
   130.8 Conformity to definitions and standards of identity.
21:2.0.1.1.23.1.1.5SECTION 130.9
   130.9 Sulfites in standardized food.
21:2.0.1.1.23.1.1.6SECTION 130.10
   130.10 Requirements for foods named by use of a nutrient content claim and a standardized term.
21:2.0.1.1.23.1.1.7SECTION 130.11
   130.11 Label designations of ingredients for standardized foods.
21:2.0.1.1.23.1.1.8SECTION 130.12
   130.12 General methods for water capacity and fill of containers.
21:2.0.1.1.23.1.1.9SECTION 130.14
   130.14 General statements of substandard quality and substandard fill of container.
21:2.0.1.1.23.1.1.10SECTION 130.17
   130.17 Temporary permits for interstate shipment of experimental packs of food varying from the requirements of definitions and standards of identity.
21:2.0.1.1.23.2SUBPART B
Subpart B - Food Additives in Standardized Foods
21:2.0.1.1.23.2.1.1SECTION 130.20
   130.20 Food additives proposed for use in foods for which definitions and standards of identity are established.