21 CFR 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
- Chapter I—Food and Drug Administration, Department of Health and Human Services › Subchapter B—Food for Human Consumption
- 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.
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