Home > Food Safety & Food Science Training > 21 C.F.R. Part 110—Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food


21 C.F.R. PART 110 —

CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD

[Code of Federal Regulations] [Title 21, Volume 2] [Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access [CITE: 21CFR110.3] [Page 215]

This material is from the FSIS/USDA website located here.

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§ 110.3

Definitions

§ 110.5

Current good manufacturing practice

§ 110.10

Personnel

§ 110.19

Exclusions

§ 110.20

Plant and grounds

§ 110.35

Sanitary operations

§ 110.37

Sanitary facilities and controls

§ 110.40

Equipment and utensils

§ 110.80

Processes and controls

§ 110.93

Warehousing and distribution

§ 110.110

Natural or unavoidable defects in food for human use that present no health hazard

Subpart A--General Provisions

Sec. 110.5 Current good manufacturing practice.

(a) The criteria and definitions in this part shall apply in determining whether a food is adulterated (1) within the meaning of section 402(a)(3) of the act in that the food has been manufactured under such conditions that it is unfit for food; or (2) within the meaning of section 402(a)(4) of the act in that the food has been prepared, packed, or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered injurious to health. The criteria and definitions in this part also apply in determining whether a food is in violation of section 361 of the Public Health Service Act (42 U.S.C. 264).

(b) Food covered by specific current good manufacturing practice regulations also is subject to the requirements of those regulations.