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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.
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.
Secondary Direct Food Additives Permitted in Food for Human Consumption
21 CFR Part 173 establishes permitted secondary direct food additives for human consumption, including polymer substances and adjuvants. The regulation specifies acrylate-acrylamide resins, modified polyacrylamide resins, and ion-exchange membranes as safe food processing additives with defined usage limits and residual monomer restrictions. Acrylamide-based resins are approved as flocculents in sugar juice clarification and scale control, while ion-exchange membranes are permitted for juice processing and pH adjustment.
Cereal Flours and Related Products
21 CFR Part 137 establishes standardized requirements for cereal flours and related products. The regulation defines wheat flour specifications including granulation standards (≥98% passing 212 µm sieve), ash and protein limits, moisture content (≤15%), and permitted optional ingredients such as dough conditioners (ascorbic acid up to 200 ppm) and bleaching agents (chlorine, benzoyl peroxide, azodicarbonamide, etc.). All ingredients must be labeled per FDA requirements, with specific declarations required for bleached flour and enzyme additions.
Food Additives
21 CFR Part 170 establishes regulatory definitions and general provisions governing food additives under the Federal Food, Drug, and Cosmetic Act. A food additive is any substance not exempted by law whose intended use may result in it becoming a component of food or affecting food characteristics, including substances in food contact articles and packaging materials. The regulation defines key terms including food contact substances, common use in food, and safety standards requiring reasonable certainty of harmlessness under conditions of intended use, determined through scientific procedures or general recognition of safety.
Fish and Fishery Products
21 CFR Part 123 establishes food safety regulations for fish and fishery products, defining key terms and concepts including critical control points, critical limits, food safety hazards, and preventive measures. The regulation applies to processors engaged in commercial handling, preparation, manufacturing, and preservation of fish and molluscan shellfish intended for human consumption, but exempts harvesting, on-vessel preparation, and retail establishments.
Fish and Shellfish
21 CFR Part 161 establishes standards of identity and labeling requirements for fish and shellfish products, particularly oysters. The regulation specifies that canned oysters must be labeled with accurate total weight declarations and sets detailed processing standards for raw, shucked oysters, including water contact time limits (max 30 minutes), draining procedures, and packing requirements to ensure product quality and consumer safety.
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.
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.
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.
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.
Food Standards: General
21 CFR Part 130 establishes general provisions for food standards under the Federal Food, Drug, and Cosmetic Act. It defines key terms, procedures for establishing food standards through formal petition and public hearing processes, and FDA's review framework for Codex Alimentarius standards. All standardized foods must comply with ingredient listing requirements, use only safe and suitable ingredients, and cannot be adulterated or misbranded regardless of compliance with specific food definitions.
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.
Substances Generally Recognized as Safe
21 CFR Part 182 establishes FDA regulations for substances generally recognized as safe (GRAS) for use in food. The regulation defines GRAS status, outlines good manufacturing practice requirements including quantity restrictions and food-grade purity standards, and lists approved food ingredients such as spices, essential oils, natural extractives, and synthetic flavoring substances that may be used in accordance with the established guidelines.
Vegetable Juices
21 CFR Part 156 establishes standards for vegetable juices, defining quality and composition metrics including color strength (measured by Munsell color disc comparison), tomato soluble solids content (determined by refractive index), and salt content (sodium chloride). The regulation specifies sampling and acceptance procedures to determine compliance with quality and fill standards for lots of canned vegetable juice products.
Dietary Supplements
21 CFR Part 190 establishes premarket notification requirements for dietary supplements containing new dietary ingredients not previously present in the food supply. Manufacturers or distributors must submit safety information to FDA at least 75 days before introducing such products to interstate commerce, including ingredient identification, usage conditions, safety history, and published evidence supporting safety conclusions. FDA acknowledges receipt and assigns a filing date; the product cannot be marketed during the 75-day review period unless FDA determines no safety concern exists.
Frozen Vegetables
21 CFR Part 158 establishes standards for frozen vegetables, specifically defining identity, size specifications, and labeling requirements. Frozen peas must be prepared from Pisum sativum L., blanched, drained, and frozen to −18 °C or lower. Standards address acceptable quality levels, defect criteria, size grading (minimum 80% by weight of declared size), and mandatory label declarations including product name, freezing method, flavoring, and condiments.
Cacao Products
21 CFR Part 163 establishes standards for cacao products, including specifications for cacao nibs. The regulation prescribes analytical methods for determining shell and fat content, defines cacao nibs as shelled cacao beans with maximum 1.75% shell content, permits optional alkali processing and neutralizing agents within specified limits, and requires labeling statements identifying processing methods used.
Indirect Food Additives: Adhesives and Components of Coatings
21 CFR Part 175 establishes safety standards for indirect food additives used in adhesives and coatings that contact food through packaging. Adhesives may be safely used in food packaging if they contain approved substances, remain separated from food by a functional barrier or meet contact limits, and are properly labeled. Pressure-sensitive adhesives for labels and tapes on poultry, dry foods, and processed fruits/vegetables must be formulated from safe substances or prior-approved components, with specified limits on antioxidants, optical brighteners, and photoinitiators.
Food Dressings and Flavorings
21 CFR Part 169 establishes food safety standards for dressings and flavorings. It defines vanilla beans, unit weights, and vanilla constituents for flavoring use. Mayonnaise standards require minimum 65% vegetable oil, specified acidifying ingredients (vinegar or citrus juice at ≥2.5% acidity), egg-derived ingredients, and permitted optional additives including salt, sweeteners, and spices, with all ingredients required to be safe and suitable.
Cheeses and Related Cheese Products
21 CFR Part 133 establishes federal standards of identity and compositional requirements for cheeses and related cheese products, including definitions of milk, cream, and pasteurization standards. It specifies analytical methods for measuring moisture, milkfat, and phosphatase levels in cheeses and requires proper labeling of pasteurized process cheese products with equal prominence of all name components.
Direct Food Substances Affirmed as Generally Recognized as Safe
21 CFR Part 184 establishes the regulatory framework for direct food substances affirmed as generally recognized as safe (GRAS) by the FDA. Ingredients listed must be used in accordance with current good manufacturing practice, appropriate food grade standards, and prescribed conditions of use. The regulation specifies that GRAS affirmation may be limited by food category, functional use, or usage level, and any use outside these limitations requires separate food additive authorization.
Prior-Sanctioned Food Ingredients
21 CFR Part 181 establishes regulatory procedures for food ingredients with prior FDA or USDA approval before September 6, 1958. These prior-sanctioned ingredients are exempt from food additive classification but remain subject to safety review. The FDA may impose limitations, conditions, or prohibitions on use if scientific evidence shows potential health risks, and may issue emergency action levels pending final regulations.
Canned Fruits
21 CFR Part 145 establishes federal standards of identity and quality for canned fruits. It defines key ingredients and processing terms including corn sirup, glucose sirup, invert sugar sirup, fruit juice, and packing media. The regulation specifies compositional requirements, density measurement procedures, and labeling standards to ensure safety and consistency in canned fruit products.
Substances Prohibited from Use in Human Food
21 CFR Part 189 prohibits specified substances from use in human food due to public health risks or insufficient safety data. It establishes rules for prohibited cattle materials, including specified risk materials (brain, spinal cord, eyes), small intestine, material from nonambulatory disabled cattle, and mechanically separated beef. Certain tallow and derivatives are permitted if they meet purity standards. The FDA may modify the prohibited list based on new scientific evidence.
Margarine
21 CFR Part 166 establishes labeling requirements for margarine and oleomargarine products. Manufacturers must display the word "margarine" or "oleomargarine" prominently on all package panels in type at least as large as any other label text, meeting specific height, area, and boldness criteria. Products must comply with identity standards and include full ingredient statements. Requirements apply to both colored and uncolored margarine sold in interstate commerce.
Tree Nut and Peanut Products
21 CFR Part 164 establishes standardized definitions and labeling requirements for mixed nuts products. Mixed nuts must contain at least three to four shelled tree nut and/or peanut ingredients in specified varieties, with each ingredient comprising 2-80% by weight. The regulation prescribes labeling requirements, including disclosure of predominant nut ingredients exceeding 50% by weight, and testing procedures to verify compliance with composition and fill standards.
Cold, Cough, Allergy, Bronchodilator, and Antiasthmatic Drug Products for Over-the-Counter Human Use
21 CFR Part 341 establishes safety and efficacy standards for over-the-counter cold, cough, allergy, bronchodilator, and antiasthmatic drug products in oral, inhalant, or topical forms. It defines product categories, lists approved active ingredients (including antihistamines, antitussives, and bronchodilators), and sets conditions for marketing these products without misbranding.
Antacid Products for Over-the-Counter (OTC) Human Use
21 CFR Part 331 establishes standards for over-the-counter antacid products suitable for oral administration. It specifies permitted active ingredients (aluminum, magnesium, calcium, bismuth, bicarbonate, citrate, phosphate, and potassium compounds), minimum acid-neutralizing capacity requirements (5 meq), dosage limits by age group where applicable, and ingredient contribution thresholds (minimum 25% of total capacity). Products must comply with general OTC drug conditions under 21 CFR 330.1.
Miscellaneous Internal Drug Products for Over-the-Counter Human Use
21 CFR Part 357 establishes regulatory standards for over-the-counter anthelmintic drug products for oral administration. The regulation specifies that pyrantel pamoate is the approved active ingredient for treating pinworm infections. It defines labeling requirements including product identity, indications, warnings about potential side effects and contraindications (pregnancy, liver disease), dosage instructions based on body weight, and mandatory consumer package insert information covering pinworm identification, symptoms, life cycle, and transmission prevention.
Current Good Manufacturing Practice for Medicated Feeds
21 CFR Part 225 establishes current good manufacturing practice (CGMP) standards for medicated feeds to ensure drug safety, identity, strength, quality, and purity. The regulation applies to all facilities and equipment used in medicated feed production, requires qualified personnel with adequate training and supervision, and mandates proper building construction, maintenance, and sanitation to prevent contamination and pest infestation.
Topical Antimicrobial Drug Products for Over-the-Counter Human Use
This regulation establishes standards for over-the-counter topical antimicrobial first aid antibiotic drug products, specifying approved active ingredients (bacitracin, neomycin sulfate, chlortetracycline hydrochloride, tetracycline hydrochloride, polymyxin B sulfate) and their permitted concentrations in ointment, cream, aerosol, and powder forms, as well as allowed combinations of these ingredients for treating minor cuts, scrapes, and burns.
Common or Usual Names for Nonstandardized Animal Foods
21 CFR Part 502 establishes requirements for common or usual names of nonstandardized animal foods. Manufacturers must use simple, accurate names that identify the food's basic nature and characterizing properties. Percentage declarations of key ingredients and statements about ingredient presence or absence are required when they materially affect price, consumer acceptance, or could otherwise mislead consumers. Font size and placement requirements apply to percentage and presence/absence declarations on product labels.
New Animal Drugs
21 CFR Part 510 establishes regulatory definitions and general provisions for new animal drugs under the Federal Food, Drug, and Cosmetic Act. A new animal drug is defined as any drug intended for animals other than humans that is not generally recognized as safe and effective by qualified experts, or has been investigated for safety and effectiveness but not materially used. Newness can arise from new active substances, new combinations, new proportions, new animal species, new therapeutic uses, or new dosages and administration methods.
Unavoidable Contaminants in Animal Food and Food-Packaging Material
21 CFR Part 509 establishes the regulatory framework for managing unavoidable contaminants in animal 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 specifies procedures for setting contamination thresholds at which food is deemed adulterated and requires public notice and comment for action level changes.
General
21 CFR Part 500 establishes administrative rulings on food and animal drug manufacturing. It requires thermally processed low-acid foods in hermetically sealed containers to comply with processing and emergency permit regulations. Anthelmintic drugs for animals must include labeling directing users to consult veterinarians for parasitism diagnosis and treatment. Timed-release animal drugs are classified as new animal drugs requiring FDA approval or index listing to ensure safe and effective ingredient release rates.
Qualifying Pathogens
21 CFR Part 317 defines 'qualifying pathogens' under the Federal Food, Drug, and Cosmetic Act—microorganisms posing serious public health threats for which expedited drug development pathways apply. The regulation lists 21 qualifying pathogens including Mycobacterium tuberculosis, Staphylococcus aureus, and Streptococcus pneumoniae.
Current Good Manufacturing Practice, Hazard Analysis, and Risk-Based Preventive Controls for Food for Animals
This regulation establishes current good manufacturing practice (CGMP), hazard analysis, and risk-based preventive controls for animal food facilities in the US. It defines applicability criteria, prohibits operation of non-compliant animal food manufacturing facilities, and establishes requirements for hazard analysis and preventive controls. Facilities manufacturing both human and animal food may comply with human food standards instead if requirements are met.
Antidiarrheal Drug Products for Over-the-Counter Human Use
This regulation establishes standards for over-the-counter antidiarrheal drug products for oral use. It defines antidiarrheal drugs as those treating diarrhea symptoms and identifies bismuth subsalicylate and kaolin as approved active ingredients. The regulation mandates specific labeling requirements including use statements, warnings about contraindications (bloody/black stool, fever, mucus in stool, ulcers, bleeding disorders), and special warnings for bismuth subsalicylate products including Reye's syndrome caution and salicylate allergy alerts.
Animal Food Labeling
This regulation establishes labeling requirements for packaged animal food, defining the principal display panel as the most visible label area and specifying its measurement for different container shapes. It requires all mandatory label information to appear prominently on either the principal display panel or information panel (positioned to its right), with minimum type size of 1/16 inch for legibility and conspicuousness.
Anticaries Drug Products for Over-the-Counter Human Use
FDA regulation 21 CFR Part 355 establishes standards for over-the-counter anticaries drug products for topical use on teeth. The regulation defines allowable active ingredients (primarily sodium fluoride), dosage forms (dentifrices, treatment rinses, preventive gels), and fluoride concentrations to prevent dental cavities. Products meeting these requirements are recognized as safe and effective.
Miscellaneous External Drug Products for Over-the-Counter Human Use
FDA regulation 21 CFR Part 358 establishes requirements for over-the-counter wart remover drug products. Approved active ingredients are salicylic acid at specified concentrations in plaster or collodion-like vehicles. The regulation mandates labeling requirements including indications for common and plantar warts, warnings against use on irritated skin, diabetics, and certain wart types, and storage/application directions. Products must comply with general OTC drug standards and misbranding prohibitions.
Technical Regulation for Food Safety in Tools and Appliances Used in Kitchen
Saudi Arabian technical regulation establishing food safety requirements for kitchen tools and appliances. The regulation sets standards for materials, design, manufacturing, and safety performance of food-contact equipment to prevent contamination and ensure consumer protection.
Environment Agency issues new permit for Davidstow creamery
The Environment Agency has issued a permit variation to Saputo Dairy UK for their creamery facility near Davidstow, Cornwall, following a public consultation.
Irradiation in the Production, Processing, and Handling of Animal Feed and Pet Food
21 CFR Part 579 establishes safety standards for using ionizing radiation in animal feed and pet food production. Facilities may use gamma rays (cobalt-60, cesium-137) or electrons (up to 10 MeV) to treat complete animal diets and ingredients. For poultry feed, additional X-ray sources are permitted. Minimum effective dose for salmonella control is 2.0 kGy; maximum is 25 kGy. Facilities must comply with Part 507 and incorporate applicable Part 179 food irradiation regulations.
Tolerances for Residues of New Animal Drugs in Food
21 CFR Part 556 establishes tolerances for residues of new animal drugs in food. The regulation requires applicants to submit proposed tolerances when seeking approval of new animal drugs for food-producing animals. Tolerances are set based on acceptable daily intake (ADI) and acute reference dose (ARfD) to ensure consumer safety, with residue limits codified for approved and conditionally approved drugs.
New Animal Drugs for Use in Animal Feeds
21 CFR Part 558 establishes regulatory framework for new animal drugs approved for use in animal feeds. It defines two drug categories based on withdrawal period requirements, and three medicated feed types (A, B, C) with specific manufacturing standards, nutrient composition requirements, and concentration limits. Type A articles are drug-only components; Type B feeds contain ≥25% nutrients for further feed manufacturing; Type C feeds are complete or supplemental feeds for direct animal consumption.
Substances Generally Recognized as Safe
21 CFR Part 582 establishes the regulatory framework for substances generally recognized as safe (GRAS) for use in food and animal feed. The regulation defines GRAS status, outlines good manufacturing and feeding practices including restrictions on quantities, and authorizes the FDA Commissioner to maintain lists of approved substances such as spices, essential oils, natural seasonings, and flavorings. Substances must be of appropriate grade and prepared as food ingredients, with quantities limited to what is reasonably necessary to accomplish their intended effect.
Food Additives
21 CFR Part 570 establishes regulatory definitions and provisions governing food additives under the Federal Food, Drug, and Cosmetic Act. It defines food additives as substances not exempted that become food components or affect food characteristics, including packaging materials with migration potential. The regulation outlines safety standards, requiring reasonable certainty of harmlessness based on scientific procedures, and addresses general recognition of safety, cumulative dietary effects, and prior sanctions.