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 223]

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 E Production and Process Controls

Sec. 110.93 Warehousing and distribution.

Storage and transportation of finished food shall be under conditions that will protect food against physical, chemical, and microbial contamination as well as against deterioration of the food and the container.

Subpart F [Reserved]