Title 21: Food and Drugs
PART 123—FISH AND FISHERY PRODUCTS
Contents
Subpart A—General Provisions
§ 123.3 Definitions.
§ 123.5 Current good manufacturing practice.
§ 123.6 Hazard analysis and Hazard Analysis Critical Control Point (HACCP) plan.
§ 123.7 Corrective actions.
§ 123.8 Verification.
§ 123.9 Records.
§ 123.10 Training.
§ 123.11 Sanitation control procedures.
§ 123.12 Special requirements for imported products.
Subpart B—Smoked and Smoke-Flavored Fishery Products
§ 123.15 General.
§ 123.16 Process controls.
Subpart C—Raw Molluscan Shellfish
§ 123.20 General.
§ 123.28 Source controls.
Authority: 21 U.S.C. 321, 342, 343, 346, 348, 371, 374, 379e, 381, 393; 42 U.S.C. 241, 241l, 264.
Source: 60 FR 65197, Dec. 18, 1995, unless otherwise noted.
