Plain-language explanations of 63 key food safety regulations, from 21 CFR Part 117 to EU food law, with inspection context and common violation patterns. Browse by category or search. Free and always growing.
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FDA food rules, organized by subpart of 21 CFR Part 117, followed by other FDA food regulations and the FD&C Act food provisions.
CGMP, Hazard Analysis and Risk-Based Preventive Controls for Human Food
General Provisions
Definitions
Qualifications of Individuals Who Manufacture, Process, Pack or Hold Food
Exemptions
Current Good Manufacturing Practice for Human Food
Personnel
Plant and Grounds
Sanitary Operations
Sanitary Facilities and Controls
Equipment and Utensils
Processes and Controls
Warehousing and Distribution
Defect Action Levels
Hazard Analysis and Risk-Based Preventive Controls
Food Safety Plan
Hazard Analysis
Preventive Controls
Circumstances in Which a Preventive Control Is Not Required
Recall Plan
Preventive Control Management Components
Monitoring
Corrective Actions and Corrections
Verification
Validation of Preventive Controls
Verification of Implementation and Effectiveness
Reanalysis
Records Required for Subpart C
Requirements Applicable to a Preventive Controls Qualified Individual
Implementation Records Required for Subpart C
Modified Requirements
Withdrawal of a Qualified Facility Exemption
Requirements Applying to Records That Must Be Established and Maintained
General Requirements Applying to Records
Requirements for Record Retention
Supply-Chain Program
Registration of Food Facilities
Prior Notice of Imported Food
Establishment and Maintenance of Records
Foreign Supplier Verification Programs for Importers
Sanitary Transportation of Human and Animal Food
Additional Traceability Records for Certain Foods
Food Labeling
Infant Formula Requirements: CGMP, Quality Control, Records and Reports
CGMP for Dietary Supplements
Standards for the Growing, Harvesting, Packing and Holding of Produce
Thermally Processed Low-Acid Foods Packaged in Hermetically Sealed Containers
Acidified Foods
Hazard Analysis and Critical Control Point Systems for Juice
Mitigation Strategies to Protect Food Against Intentional Adulteration
Fish and Fishery Products (Seafood HACCP)
Processing and Bottling of Bottled Drinking Water
CGMP, Hazard Analysis and Risk-Based Preventive Controls for Food for Animals
Adulterated Food
Misbranded Food
EU food law, hygiene, labeling and official controls.
General Food Law
Hygiene of Foodstuffs
Specific Hygiene Rules for Food of Animal Origin
Materials and Articles Intended to Come into Contact with Food
GMP for Materials and Articles Intended to Come into Contact with Food
Microbiological Criteria for Foodstuffs
Official Controls Regulation
Food Information to Consumers
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