Title 21: Food and Drugs
PART 110—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
Subpart A—General Provisions
§ 110.3 Definitions.
§ 110.5 Current good manufacturing practice.
§ 110.10 Personnel.
§ 110.19 Exclusions.
Subpart B—Buildings and Facilities
§ 110.20 Plant and grounds.
§ 110.35 Sanitary operations.
§ 110.37 Sanitary facilities and controls.
Subpart C—Equipment
§ 110.40 Equipment and utensils.
Subpart D [Reserved]
Subpart E—Production and Process Controls
§ 110.80 Processes and controls.
§ 110.93 Warehousing and distribution.
Subpart F [Reserved]
Subpart G—Defect Action Levels
§ 110.110 Natural or unavoidable defects in food for human use that present no health hazard.
Authority: 21 U.S.C. 342, 371, 374; 42 U.S.C. 264.
Source: 51 FR 22475, June 19, 1986, unless otherwise noted.
