{"product_id":"cfr-21-parts-100-to-169-food-and-drugs-april-01-2017-volume-2-of-9-9781298708991","title":"CFR 21, Parts 100 to 169, Food and Drugs, April 01, 2017 (Volume 2 of 9)","description":"\u003cp\u003eCode of Federal Regulations Title 21, Volume 2, April 1, 2017 contains regulations governing Food and Drugs and may also be referenced as: \u003c\/p\u003e\u003cp\u003e- Code of Federal Regulations Title 21, Volume 2, April 1, 2017\u003cbr\u003e- CFR Title 21\u003cbr\u003e- CFR 21, Food and Drugs\u003cbr\u003e- CFR 21, Parts 100 to 169, Food and Drugs\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThis volume contains Parts 100 to 169: \u003c\/p\u003e\u003cp\u003e- Part 100; GENERAL\u003cbr\u003e- Part 101; FOOD LABELING\u003cbr\u003e- Part 102; COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS\u003cbr\u003e- Part 104; NUTRITIONAL QUALITY GUIDELINES FOR FOODS\u003cbr\u003e- Part 105; FOODS FOR SPECIAL DIETARY USE\u003cbr\u003e- Part 106; INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS\u003cbr\u003e- Part 107; INFANT FORMULA\u003cbr\u003e- Part 108; EMERGENCY PERMIT CONTROL\u003cbr\u003e- Part 109; UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL\u003cbr\u003e- Part 110; CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD\u003cbr\u003e- Part 111; CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS\u003cbr\u003e- Part 112; STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION\u003cbr\u003e- Part 113; THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS\u003cbr\u003e- Part 114; ACIDIFIED FOODS\u003cbr\u003e- Part 115; SHELL EGGS\u003cbr\u003e- Part 117; CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD\u003cbr\u003e- Part 118; PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS\u003cbr\u003e- Part 119; DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK\u003cbr\u003e- Part 120; HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS\u003cbr\u003e- Part 121; MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION\u003cbr\u003e- Part 123; FISH AND FISHERY PRODUCTS\u003cbr\u003e- Part 129; PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER\u003cbr\u003e- Part 130; FOOD STANDARDS: GENERAL\u003cbr\u003e- Part 131; MILK AND CREAM\u003cbr\u003e- Part 133; CHEESES AND RELATED CHEESE PRODUCTS\u003cbr\u003e- Part 135; FROZEN DESSERTS\u003cbr\u003e- Part 136; BAKERY PRODUCTS\u003cbr\u003e- Part 137; CEREAL FLOURS AND RELATED PRODUCTS\u003cbr\u003e- Part 139; MACARONI AND NOODLE PRODUCTS\u003cbr\u003e- Part 145; CANNED FRUITS\u003cbr\u003e- Part 146; CANNED FRUIT JUICES\u003cbr\u003e- Part 150; FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS\u003cbr\u003e- Part 152; FRUIT PIES\u003cbr\u003e- Part 155; CANNED VEGETABLES\u003cbr\u003e- Part 156; VEGETABLE JUICES\u003cbr\u003e- Part 158; FROZEN VEGETABLES\u003cbr\u003e- Part 160; EGGS AND EGG PRODUCTS\u003cbr\u003e- Part 161; FISH AND SHELLFISH\u003cbr\u003e- Part 163; CACAO PRODUCTS\u003cbr\u003e- Part 164; TREE NUT AND PEANUT PRODUCTS\u003cbr\u003e- Part 165; BEVERAGES\u003cbr\u003e- Part 166; MARGARINE\u003cbr\u003e- Part 168; SWEETENERS AND TABLE SIRUPS\u003cbr\u003e- Part 169; FOOD DRESSINGS AND FLAVORINGS\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Regulations Press","offers":[{"title":"Default Title","offer_id":50524352610578,"sku":"9781298708991","price":41.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0831\/4771\/8930\/files\/img_32c46933-fbf3-49cd-9c02-1192d04f2697.jpg?v=1731177297","url":"https:\/\/surprise-castle.myshopify.com\/products\/cfr-21-parts-100-to-169-food-and-drugs-april-01-2017-volume-2-of-9-9781298708991","provider":"Surprise Castle","version":"1.0","type":"link"}