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Showing 1–50 of 107 regulations
Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food
21 CFR Part 110 establishes current good manufacturing practice (CGMP) standards for manufacturing, packing, and holding human food. The regulation defines key terms including acid foods, critical control points, food-contact surfaces, microorganisms, pests, sanitization, and quality control operations. It sets mandatory requirements (indicated by "shall") and advisory procedures to prevent food adulteration and ensure food safety through proper manufacturing and sanitation practices.
Shell Eggs
21 CFR Part 115 establishes refrigeration requirements for shell eggs held for retail distribution in the United States. Shell eggs must be promptly placed under refrigeration and maintained at or below 7.2°C (45°F) while held at retail establishments, with exemptions for eggs processed to destroy viable Salmonella. The regulation empowers FDA to order diversion or destruction of non-compliant eggs and allows states and localities to assist in enforcement through inspections and administrative remedies.
Protection of Human Subjects
21 CFR Part 50 establishes requirements for the protection of human subjects in clinical investigations regulated by the FDA. It applies to investigations involving drugs, biological products, medical devices, food additives, dietary supplements, and related products submitted for FDA approval. The regulation defines the scope of coverage, applicable regulatory sections, and key definitions for research and marketing permit applications across multiple FDA-regulated product categories.
Enforcement Policy
FDA enforcement policy governing regulatory actions under the Federal Food, Drug, and Cosmetic Act. Establishes procedures for recalls, corrections, and voluntary removals of violative products including foods, drugs, devices, cosmetics, biologics, and tobacco. Defines recall classifications based on health hazard severity and clarifies distinctions between recalls, market withdrawals, and stock recoveries.
Food Labeling
21 CFR Part 101 establishes federal requirements for food labeling on packaged products. It defines the principal display panel as the most prominently displayed label surface and specifies its measurement for rectangular, cylindrical, and irregularly shaped containers. The information panel must appear immediately contiguous to the principal display panel and contain required disclosures in conspicuous, legible text of at least one-sixteenth inch height. These provisions ensure consumers can readily access mandatory nutritional and ingredient information at retail.
Regulatory Hearing Before the Food and Drug Administration
21 CFR Part 16 establishes procedures for regulatory hearings before the FDA when the Commissioner considers regulatory actions affecting drugs, devices, food, cosmetics, and tobacco products. Hearings are available under specific statutory provisions including premarket approval withdrawals, device bans, mandatory recalls, investigational device exemptions, and tobacco product orders. The procedures apply when the Commissioner discretionarily offers a hearing or when statutory provisions mandate one, but exclude informal presentations and certain admission refusals.
Infant Formula
21 CFR Part 107 establishes labeling requirements, nutrient standards, and exemption criteria for infant formula under the Federal Food, Drug, and Cosmetic Act. Manufacturers must comply with nutrient content specifications, labeling formats declaring calories and specific nutrients (vitamins, minerals, biotin, choline, inositol), and special provisions for exempt formulas designed for infants with inborn errors of metabolism or low birth weight. Non-compliance renders formulas misbranded or adulterated.
Listing of Color Additives Subject to Certification
21 CFR Part 74 establishes regulations for certified color additives used in food, including dietary supplements. The regulation specifies identity requirements, purity specifications, permissible uses, and labeling standards for FD&C Blue No. 1 and FD&C Blue No. 2. These synthetic dyes must meet strict composition and contamination limits for volatile matter, impurities, heavy metals (chromium, manganese, arsenic, lead), and total color content, and all batches require certification per 21 CFR Part 80.
General Specifications and General Restrictions for Provisional Color Additives for Use in Foods, Drugs, and Cosmetics
21 CFR Part 81 establishes general specifications and restrictions for provisional color additives used in foods, drugs, and cosmetics under the Color Additive Amendments of 1960. The regulation lists provisionally approved color additives, requires progress reports, and prohibits their use in eye-area products. It also documents termination of provisional listings for specific colors due to safety concerns, including Ext. D&C Yellow Nos. 9 and 10 (due to β-naphthylamine contamination) and FD&C Red No. 1 (due to demonstrated toxicity in animal feeding studies).
Dietary Supplements That Present a Significant or Unreasonable Risk
This regulation designates dietary supplements containing ephedrine alkaloids as adulterated products under the Federal Food, Drug, and Cosmetic Act because they present an unreasonable risk of illness or injury under recommended or ordinary conditions of use.
Hazard Analysis and Critical Control Point (HACCP) Systems
21 CFR Part 120 establishes mandatory Hazard Analysis and Critical Control Point (HACCP) systems for juice processing. The regulation requires all juice sold or used as a beverage ingredient to be processed according to HACCP requirements, with applicability phased in for small and very small businesses between 2002 and 2004. The rule defines key terms including critical control points, critical limits, food hazards, and control measures to prevent biological, chemical, and physical contamination risks.
Emergency Permit Control
21 CFR Part 108 establishes emergency permit control procedures for food manufacturers, processors, and packers. The FDA Commissioner may issue temporary emergency permits when a facility fails to meet mandatory conditions of applicable food safety regulations. The rule specifies procedures for permit determination, including notification, objection filing within 3 working days, expedited hearings for imminent health hazards, and permit revocation once compliance is demonstrated. Permits remain valid only as long as necessary to protect public health.
Unavoidable Contaminants in Food for Human Consumption and Food-Packaging Material
21 CFR Part 109 establishes the regulatory framework for unavoidable contaminants in food and food-packaging materials. It defines naturally occurring versus added poisonous or deleterious substances, and authorizes the FDA to establish tolerances, regulatory limits, and action levels for contaminants. The regulation distinguishes between substances controlled as food additives under section 409 of the Federal Food, Drug, and Cosmetic Act and those managed through tolerance or action level mechanisms, with EPA typically controlling pesticide residues.
Color Additives
21 CFR Part 70 establishes federal regulations governing color additives used in foods, drugs, and cosmetics under the Federal Food, Drug, and Cosmetic Act. The regulation defines color additives as dyes, pigments, or synthetic substances capable of imparting color when added to food, drugs, cosmetics, or the human body, and clarifies exemptions for natural food ingredients and substances where color is incidental to primary function. The FDA's Color Certification Branch administers certification procedures for regulated color additives.
Color Additive Certification
21 CFR Part 80 establishes the FDA's color additive certification procedures and fee schedules. Manufacturers must submit certification requests with prescribed samples and fees ($0.45/lb minimum $288 for straight colors; tiered fees for repacks). Requests require duplicate submission, responsible officer signature, and advance deposit option. The regulation governs batch certification, foreign manufacturer requirements, and refund procedures for advance deposits.
Acidified Foods
21 CFR Part 114 establishes current good manufacturing practice requirements for acidified foods—low-acid foods to which acids are added to achieve a finished pH of 4.6 or below. Processors must employ quality control procedures and employ supervisory personnel trained in food handling, pH controls, and acidification. The regulation defines key terms including acidified foods, scheduled processes, and water activity, and exempts certain products like carbonated beverages, jams, and refrigerated foods from coverage.
Infant Formula Requirements Pertaining to Current Good Manufacturing Practice, Quality Control Procedures, Quality Factors, Records and Reports, and Notifications
21 CFR Part 106 establishes current good manufacturing practice (cGMP), quality control, and quality factor requirements for infant formula manufacturers under the Federal Food, Drug, and Cosmetic Act. Manufacturers must comply with processing standards, quality factors, and record-keeping procedures; non-compliance renders formula adulterated. The regulation mandates manufacturer registration, submission, and notification to the FDA.
General
This regulation establishes procedures for states and political subdivisions to petition the FDA for exemption from federal food labeling and composition preemption under the Federal Food, Drug, and Cosmetic Act. States may request exemptions if their requirements do not conflict with federal law, do not unduly burden interstate commerce, and address specific information needs not met by federal requirements. Petitions must demonstrate state authority, preemption applicability, and that requirements differ from federal standards.
Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption
21 CFR Part 112 establishes standards for growing, harvesting, packing, and holding of produce for human consumption. It covers raw agricultural commodities including fruits, vegetables, and nuts grown domestically or imported into the US, with specific exemptions for produce rarely consumed raw, farm-direct consumption, and items undergoing commercial processing that reduces microorganisms of public health significance.
Good Laboratory Practice for Nonclinical Laboratory Studies
21 CFR Part 58 establishes Good Laboratory Practice (GLP) standards for nonclinical laboratory studies supporting FDA applications for regulated products including drugs, medical devices, biologics, food and color additives, and electronic products. The regulation ensures quality and integrity of safety data submitted under the Federal Food, Drug, and Cosmetic Act and Public Health Service Act by defining requirements for test articles, control articles, study scope, and application types covered.
Foods for Special Dietary Use
21 CFR Part 105 establishes regulatory requirements for foods marketed for special dietary uses, including those for medical conditions, specific age groups, and fortified products. The regulation defines labeling requirements for hypoallergenic foods, infant foods, and weight-management foods, mandating clear ingredient disclosure, allergen source identification, and processing information where applicable.
Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
21 CFR Part 113 establishes regulatory requirements for thermally processed low-acid foods packaged in hermetically sealed containers. The regulation defines key concepts including commercial sterility, aseptic processing, critical factors, and equipment specifications to ensure microorganisms capable of reproducing under normal storage conditions are eliminated, protecting public health and maintaining product safety in shelf-stable food manufacturing.
Listing of Certified Provisionally Listed Colors and Specifications
21 CFR Part 82 establishes specifications and certification requirements for provisionally listed coal-tar colors used in food, drugs, and cosmetics. The regulation defines key terms including alumina, blanc fixe, and gloss white, and sets permissible limits for impurities such as lead, arsenic, and heavy metals in straight colors and certifiable mixtures. It outlines requirements for batch composition, diluent safety, and certification procedures for color products intended for food, drug, and cosmetic applications.
General Administrative Rulings and Decisions
21 CFR Part 2 establishes FDA administrative procedures for declaring imminent hazards to public health and conducting examination and investigation samples of foods, drugs, and cosmetics. An imminent hazard exists when evidence shows a product poses significant health threat requiring immediate correction. FDA officers collecting official samples must gather at least twice the estimated quantity needed for analysis, with exceptions for limited availability, cost exceeding $150, or samples from importers or labeled manufacturers. The regulation governs sample handling, preservation, and evidentiary retention for enforcement actions under the Federal Food, Drug, and Cosmetic Act.
Institutional Review Boards
21 CFR Part 56 establishes standards for Institutional Review Boards (IRBs) that oversee clinical investigations of FDA-regulated products including drugs, medical devices, biological products, foods, dietary supplements, and electronic products. The regulation defines the composition, operation, and responsibilities of IRBs to protect the rights and welfare of human research subjects.
Patent Term Restoration
This regulation establishes FDA procedures for reviewing patent term restoration applications under 35 U.S.C. 156 for patents related to drugs, medical devices, food additives, and color additives. It defines the FDA's role in determining patent eligibility, calculating regulatory review periods, and adjudicating due diligence challenges through informal hearings.
Listing of Color Additives Exempt from Certification
21 CFR Part 73 establishes permitted color additives exempt from FDA certification for food use, including diluents in color additive mixtures. It specifies GRAS substances and approved diluents for general food coloring, marking food supplements and produce, and coating shell eggs, with detailed specifications for substances like annatto extract including limits on arsenic and lead contamination.
Current Good Manufacturing Practice in Manufacturing, Packaging, Labeling, or Holding Operations for Dietary Supplements
21 CFR Part 111 establishes Current Good Manufacturing Practice (CGMP) requirements for dietary supplement manufacturers, packagers, labelers, and distributors in the US. The regulation applies to all entities manufacturing or importing dietary supplements, with exemptions for retail-only storage. Key definitions include batch/lot identification, component specifications, in-process materials, and microorganism standards to ensure product identity, purity, strength, and composition.
Nutritional Quality Guidelines for Foods
21 CFR Part 104 establishes nutritional quality guidelines for foods, prescribing minimum nutrient levels for food classes. Products complying with guidelines may use a government-approved statement on labeling. The regulation prohibits misleading claims about nutritional differences and requires prominent declarations when nutrients are added at inappropriate levels or in excess of guideline maximums. It establishes uniform fortification principles to maintain desirable nutritional quality in the food supply while preventing random fortification that could cause nutrient imbalances.
Common or Usual Name for Nonstandardized Foods
This FDA regulation establishes requirements for the common or usual names of nonstandardized foods. Names must accurately describe the basic nature and characterizing properties of foods in simple, direct terms and be uniform across identical products. When characterizing ingredients materially affect price or consumer perception, their percentage must be declared on the principal display panel in specified font sizes and format. Presence or absence of key ingredients must also be disclosed when it could mislead consumers about the product's composition.
General Enforcement Regulations
General enforcement regulations under the Federal Food, Drug, and Cosmetic Act establishing that FDA regulations apply to causing prohibited acts, defining key terms like labeling and label, and clarifying the agency's statutory authorities for food, drug, and cosmetic regulation including provisions on package labeling and net quantity declarations.
Color Additive Petitions
21 CFR Part 71 establishes the petition process for proposing color additives for use in foods, drugs, cosmetics, or human body coloring. Petitioners must submit detailed information including the additive's chemical identity, composition, physical and chemical properties, production methods, and safety data. Petitions require specification of intended uses, proposed conditions of use, and supporting toxicological and analytical data to demonstrate safety and suitability for FDA approval.
Production, Storage, and Transportation of Shell Eggs
21 CFR Part 118 establishes production, storage, and transportation requirements for shell eggs from farms with 3,000 or more laying hens. Covered producers must implement biosecurity programs to prevent Salmonella Enteritidis contamination, maintain proper refrigeration, conduct flock testing, and comply with registration requirements unless eggs receive approved antimicrobial treatment. Requirements apply to farms, shell egg processing facilities, and transporters handling eggs for the table market.
Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Human Food
21 CFR Part 117 establishes current good manufacturing practice (CGMP), hazard analysis, and risk-based preventive controls requirements for human food manufacturing, processing, packing, and holding facilities in the US. The regulation defines applicability, key food safety terms (including critical control points, allergen cross-contact, environmental pathogens), and compliance obligations under the Federal Food, Drug, and Cosmetic Act to prevent adulteration and contamination.
Environmental Impact Considerations
21 CFR Part 25 establishes FDA procedures for implementing the National Environmental Policy Act (NEPA), requiring environmental impact assessments for major Federal actions related to FDA-regulated products including drugs, biologics, and medical devices. The regulation defines key NEPA terms and establishes supplemental procedures consistent with FDA's authority under the Federal Food, Drug, and Cosmetic Act and Public Health Service Act.
Macaroni and Noodle Products
21 CFR Part 139 establishes standards of identity and labeling requirements for macaroni and noodle products. It defines macaroni, spaghetti, and vermicelli based on shape and diameter, specifies permitted optional ingredients including egg white, disodium phosphate, seasonings, salt, gum gluten, and glyceryl monostearate with quantitative limits, and requires labeling statements disclosing optional ingredients used in the finished product.
Indirect Food Additives: General
21 CFR Part 174 establishes general regulatory provisions for indirect food additives—substances used in food-contact articles such as packaging and processing equipment. It defines good manufacturing practice requirements, including limits on additive migration into food and purity standards for components. The regulation permits use of substances generally recognized as safe, those with prior approval, and those meeting negligible migration thresholds, provided they comply with all applicable Federal Food, Drug, and Cosmetic Act provisions.
Frozen Desserts
21 CFR Part 135 establishes federal standards for frozen desserts, particularly ice cream and frozen custard. Ice cream must contain minimum 10% milkfat and 10% nonfat milk solids, weigh at least 4.5 pounds per gallon with 1.6 pounds of total solids, and contain less than 1.4% egg yolk solids (except frozen custard at 1.4% minimum). Products must be made from pasteurized mixes heated to specified temperatures and may include optional dairy ingredients, sweeteners, and safe flavoring ingredients.
Milk and Cream
21 CFR Part 131 establishes standards of identity and labeling requirements for milk and cream products in the US. The regulation defines milk as lacteal secretion from healthy cows with minimum 8.25% milk solids not fat and 3.25% milkfat, requiring pasteurization or ultra-pasteurization for beverage use. Cream must contain at least 18% milkfat. The standards specify optional vitamin A and D fortification, permitted ingredients including fruit flavoring and stabilizers, and analytical methods for verifying composition, with detailed nomenclature and labeling requirements.
Mitigation Strategies to Protect Food Against Intentional Adulteration
21 CFR Part 121 establishes mitigation strategies to protect food against intentional adulteration. It applies to domestic and foreign food facilities that manufacture, process, pack, or hold food for U.S. consumption and are required to register under the Federal Food, Drug, and Cosmetic Act. The rule defines key terms including actionable process steps, food defense, contaminants (biological, chemical, physical, or radiological agents), and verification/monitoring requirements to ensure mitigation strategies operate as intended.
Canned Fruit Juices
21 CFR Part 146 establishes federal standards for canned fruit juices, including definitions of ingredients (corn syrup, dextrose, glucose syrup, invert sugar, refined sugar) and compliance procedures. It specifies sampling and acceptance criteria for quality and container fill, with detailed lot definitions and defective unit classifications. The regulation includes specific identity standards for lemon juice requiring mechanical extraction from mature lemons with minimum soluble solids content.
Food Additive Petitions
21 CFR Part 171 establishes procedural requirements for petitions requesting approval of food additives under section 409(b) of the Federal Food, Drug, and Cosmetic Act. Petitioners must submit detailed information on the additive's chemical identity, composition, manufacturing process, analytical controls, stability data, and safety assessments to the FDA's Office of Food Additive Safety. Submissions must be in triplicate (or quadruplicate for meat/poultry uses) with English translations of foreign materials and supporting documentation.
Food Additives Permitted for Direct Addition to Food for Human Consumption
21 CFR Part 172 establishes regulations for food additives permitted for direct addition to human food. The regulation prescribes general provisions requiring additives be used only in quantities necessary to achieve their intended effect and meet food-grade standards. Subpart B details specific approvals, including anoxomer (CAS 60837-57-2), a polymeric antioxidant permitted for use in fats and oils up to 5,000 ppm, subject to defined purity, molecular weight, and heavy metal specifications.
Processing and Bottling of Bottled Drinking Water
21 CFR Part 129 establishes current good manufacturing practice requirements for processing and bottling of bottled drinking water. The regulation mandates that facilities use approved water sources, maintain sanitary conditions throughout processing, bottling, holding, and shipping, and implement controls ensuring product safety. Key requirements include plant construction standards with separated bottling rooms, proper ventilation, enclosed container washing areas, and use of nontoxic materials for water-contact surfaces.
Irradiation in the Production, Processing and Handling of Food
21 CFR Part 179 establishes safety standards for using ionizing radiation sources in food production, processing, and inspection. Approved sources include X-ray tubes (≤500 kVp), sealed isotope units (americium-241, cesium-137, cobalt-60, iodine-125, krypton-85, radium-226, strontium-90), californium-252 for moisture measurement, and machine sources up to 10 MeV. Facilities must comply with current good manufacturing practices, apply minimum effective doses not exceeding specified limits (10 grays for standard sources, 2 milligrays for californium-252), use scheduled processes, and ensure packaging compliance.
Canned Vegetables
21 CFR Part 155 establishes standards for canned vegetables, including procedures for determining drained weight, quality compliance, fill of container, and sampling/acceptance criteria. The regulation defines lot compliance based on defect limits, establishes sampling plans and acceptance numbers, and specifies color measurement standards using Munsell color discs for products like tomato concentrates.
Indirect Food Substances Affirmed as Generally Recognized as Safe
21 CFR Part 186 establishes the regulatory framework for indirect food substances affirmed as Generally Recognized as Safe (GRAS) by the FDA. These substances migrate into food from food-contact surfaces such as packaging and containers, and must comply with specified purity standards and current good manufacturing practices. Use is limited to indirect food contact and is prohibited where it may deceive consumers or violate the Federal Food, Drug, and Cosmetic Act.
Beverages
21 CFR Part 165 establishes standards for beverages, particularly bottled water. It defines key terms such as lot, sample, and analytical unit for quality testing purposes. Bottled water is defined as water sealed in containers with no added ingredients except optional safe antimicrobial agents and fluoride. The regulation specifies nomenclature for different water types including artesian, ground, mineral, and purified water, with specific chemical and source requirements for each category.
Fruit Butters, Jellies, Preserves, and Related Products
21 CFR Part 150 establishes standards of identity for fruit butters, jellies, preserves, and related products. Fruit butters must be smooth, semisolid foods made from specified fruit ingredients with optional additions such as sweeteners, spices, flavorings, salt, acidifying agents, juice, preservatives, antifoaming agents, and pectin. The mixture must contain at least five parts fruit ingredient to two parts sweetener by weight, with a minimum soluble solids content of 43 percent as determined by refractometer analysis.
Indirect Food Additives: Paper and Paperboard Components
21 CFR Part 176 establishes safety standards for indirect food additives used as components in paper and paperboard intended for food contact. The regulation permits specific substances—including acrylamide-acrylic acid resins, alkyl ketene dimers, anti-offset agents, chelating agents, and chromium complexes—for use in paper manufacturing under defined conditions and concentration limits to prevent chemical migration into food while maintaining packaging performance.