Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
I (4–1–16 Edition)
level of PCB’s as adulterated in violation of Food, Drug, and Cosmetic Act (the act)
sec. 402 of the act. are applicable to such terms when used
in this part. The following definitions
Subpart C—Regulatory Limits for shall also apply:
Added Poisonous or Delete- (a) Acid foods or acidified foods means
rious Substances [Reserved] foods that have an equilibrium pH of
4.6 or below.
Subpart D—Naturally Occurring (b) Adequate means that which is
Posionous or Deleterious Sub- needed to accomplish the intended pur-
stances [Reserved] pose in keeping with good public health
practice.
PART 110—CURRENT GOOD MAN- (c) Batter means a semifluid sub-
UFACTURING PRACTICE IN MAN- stance, usually composed of flour and
other ingredients, into which principal
UFACTURING, PACKING, OR
components of food are dipped or with
HOLDING HUMAN FOOD which they are coated, or which may
Subpart A—General Provisions be used directly to form bakery foods.
(d) Blanching, except for tree nuts
Sec. and peanuts, means a prepackaging
110.3 Definitions. heat treatment of foodstuffs for a suffi-
110.5 Current good manufacturing practice.
110.10 Personnel.
cient time and at a sufficient tempera-
110.19 Exclusions. ture to partially or completely inac-
tivate the naturally occurring enzymes
Subpart B—Buildings and Facilities and to effect other physical or bio-
chemical changes in the food.
110.20 Plant and grounds.
110.35 Sanitary operations. (e) Critical control point means a point
110.37 Sanitary facilities and controls. in a food process where there is a high
probability that improper control may
Subpart C—Equipment cause, allow, or contribute to a hazard
110.40 Equipment and utensils. or to filth in the final food or decompo-
sition of the final food.
Subpart D [Reserved] (f) Food means food as defined in sec-
tion 201(f) of the act and includes raw
Subpart E—Production and Process materials and ingredients.
Controls (g) Food-contact surfaces are those
110.80 Processes and controls. surfaces that contact human food and
110.93 Warehousing and distribution. those surfaces from which drainage
onto the food or onto surfaces that
Subpart F [Reserved] contact the food ordinarily occurs dur-
Subpart G—Defect Action Levels ing the normal course of operations.
‘‘Food-contact surfaces’’ includes uten-
110.110 Natural or unavoidable defects in sils and food-contact surfaces of equip-
food for human use that present no ment.
health hazard.
(h) Lot means the food produced dur-
AUTHORITY: 21 U.S.C. 342, 371, 374; 42 U.S.C. ing a period of time indicated by a spe-
264. cific code.
SOURCE: 51 FR 22475, June 19, 1986, unless (i) Microorganisms means yeasts,
otherwise noted. molds, bacteria, and viruses and in-
EFFECTIVE DATE NOTE: At 80 FR 56144, cludes, but is not limited to, species
Sept. 17, 2015, part 110 was removed, effective having public health significance. The
Sept. 17, 2018. term ‘‘undesirable microorganisms’’ in-
cludes those microorganisms that are
Subpart A—General Provisions of public health significance, that sub-
ject food to decomposition, that indi-
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Food and Drug Administration, HHS § 110.10
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§ 110.19 21 CFR Ch. I (4–1–16 Edition)
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Food and Drug Administration, HHS § 110.35
If the plant grounds are bordered by ployees to perform their duties and to
grounds not under the operator’s con- protect against contaminating food or
trol and not maintained in the manner food-contact surfaces with clothing or
described in paragraph (a) (1) through personal contact.
(3) of this section, care shall be exer- (5) Provide adequate lighting in
cised in the plant by inspection, exter- hand-washing areas, dressing and lock-
mination, or other means to exclude er rooms, and toilet rooms and in all
pests, dirt, and filth that may be a areas where food is examined, proc-
source of food contamination. essed, or stored and where equipment
(b) Plant construction and design. or utensils are cleaned; and provide
Plant buildings and structures shall be safety-type light bulbs, fixtures, sky-
suitable in size, construction, and de- lights, or other glass suspended over
sign to facilitate maintenance and san- exposed food in any step of preparation
itary operations for food-manufac- or otherwise protect against food con-
turing purposes. The plant and facili- tamination in case of glass breakage.
ties shall: (6) Provide adequate ventilation or
(1) Provide sufficient space for such control equipment to minimize odors
placement of equipment and storage of and vapors (including steam and nox-
materials as is necessary for the main- ious fumes) in areas where they may
tenance of sanitary operations and the contaminate food; and locate and oper-
production of safe food. ate fans and other air-blowing equip-
(2) Permit the taking of proper pre- ment in a manner that minimizes the
cautions to reduce the potential for potential for contaminating food, food-
contamination of food, food-contact packaging materials, and food-contact
surfaces, or food-packaging materials surfaces.
with microorganisms, chemicals, filth,
(7) Provide, where necessary, ade-
or other extraneous material. The po-
quate screening or other protection
tential for contamination may be re-
against pests.
duced by adequate food safety controls
and operating practices or effective de- § 110.35 Sanitary operations.
sign, including the separation of oper-
ations in which contamination is likely (a) General maintenance. Buildings,
to occur, by one or more of the fol- fixtures, and other physical facilities
lowing means: location, time, parti- of the plant shall be maintained in a
tion, air flow, enclosed systems, or sanitary condition and shall be kept in
other effective means. repair sufficient to prevent food from
(3) Permit the taking of proper pre- becoming adulterated within the mean-
cautions to protect food in outdoor ing of the act. Cleaning and sanitizing
bulk fermentation vessels by any effec- of utensils and equipment shall be con-
tive means, including: ducted in a manner that protects
(i) Using protective coverings. against contamination of food, food-
(ii) Controlling areas over and around contact surfaces, or food-packaging
the vessels to eliminate harborages for materials.
pests. (b) Substances used in cleaning and
(iii) Checking on a regular basis for sanitizing; storage of toxic materials. (1)
pests and pest infestation. Cleaning compounds and sanitizing
(iv) Skimming the fermentation ves- agents used in cleaning and sanitizing
sels, as necessary. procedures shall be free from undesir-
(4) Be constructed in such a manner able microorganisms and shall be safe
that floors, walls, and ceilings may be and adequate under the conditions of
adequately cleaned and kept clean and use. Compliance with this requirement
kept in good repair; that drip or con- may be verified by any effective means
densate from fixtures, ducts and pipes including purchase of these substances
does not contaminate food, food-con- under a supplier’s guarantee or certifi-
tact surfaces, or food-packaging mate- cation, or examination of these sub-
rials; and that aisles or working spaces stances for contamination. Only the
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are provided between equipment and following toxic materials may be used
walls and are adequately unobstructed or stored in a plant where food is proc-
and of adequate width to permit em- essed or exposed:
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§ 110.37 21 CFR Ch. I (4–1–16 Edition)
(i) Those required to maintain clean production operation, the utensils and
and sanitary conditions; food-contact surfaces of the equipment
(ii) Those necessary for use in labora- shall be cleaned and sanitized as nec-
tory testing procedures; essary.
(iii) Those necessary for plant and (3) Non-food-contact surfaces of
equipment maintenance and operation; equipment used in the operation of
and food plants should be cleaned as fre-
(iv) Those necessary for use in the quently as necessary to protect against
plant’s operations. contamination of food.
(2) Toxic cleaning compounds, sani- (4) Single-service articles (such as
tizing agents, and pesticide chemicals utensils intended for one-time use,
shall be identified, held, and stored in a paper cups, and paper towels) should be
manner that protects against contami- stored in appropriate containers and
nation of food, food-contact surfaces, shall be handled, dispensed, used, and
or food-packaging materials. All rel- disposed of in a manner that protects
evant regulations promulgated by against contamination of food or food-
other Federal, State, and local govern- contact surfaces.
ment agencies for the application, use, (5) Sanitizing agents shall be ade-
or holding of these products should be quate and safe under conditions of use.
followed. Any facility, procedure, or machine is
(c) Pest control. No pests shall be al- acceptable for cleaning and sanitizing
lowed in any area of a food plant. equipment and utensils if it is estab-
Guard or guide dogs may be allowed in lished that the facility, procedure, or
some areas of a plant if the presence of machine will routinely render equip-
the dogs is unlikely to result in con- ment and utensils clean and provide
tamination of food, food-contact sur- adequate cleaning and sanitizing treat-
faces, or food-packaging materials. Ef- ment.
fective measures shall be taken to ex- (e) Storage and handling of cleaned
clude pests from the processing areas portable equipment and utensils. Cleaned
and to protect against the contamina- and sanitized portable equipment with
tion of food on the premises by pests. food-contact surfaces and utensils
The use of insecticides or rodenticides should be stored in a location and man-
is permitted only under precautions ner that protects food-contact surfaces
and restrictions that will protect from contamination.
against the contamination of food, [51 FR 22475, June 19, 1986, as amended at 54
food-contact surfaces, and food-pack- FR 24892, June 12, 1989]
aging materials.
(d) Sanitation of food-contact surfaces. § 110.37 Sanitary facilities and con-
All food-contact surfaces, including trols.
utensils and food-contact surfaces of Each plant shall be equipped with
equipment, shall be cleaned as fre- adequate sanitary facilities and accom-
quently as necessary to protect against modations including, but not limited
contamination of food. to:
(1) Food-contact surfaces used for (a) Water supply. The water supply
manufacturing or holding low-moisture shall be sufficient for the operations
food shall be in a dry, sanitary condi- intended and shall be derived from an
tion at the time of use. When the sur- adequate source. Any water that con-
faces are wet-cleaned, they shall, when tacts food or food-contact surfaces
necessary, be sanitized and thoroughly shall be safe and of adequate sanitary
dried before subsequent use. quality. Running water at a suitable
(2) In wet processing, when cleaning temperature, and under pressure as
is necessary to protect against the in- needed, shall be provided in all areas
troduction of microorganisms into where required for the processing of
food, all food-contact surfaces shall be food, for the cleaning of equipment,
cleaned and sanitized before use and utensils, and food-packaging materials,
after any interruption during which or for employee sanitary facilities.
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the food-contact surfaces may have be- (b) Plumbing. Plumbing shall be of
come contaminated. Where equipment adequate size and design and ade-
and utensils are used in a continuous quately installed and maintained to:
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Food and Drug Administration, HHS § 110.40
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§ 110.80 21 CFR Ch. I (4–1–16 Edition)
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Food and Drug Administration, HHS § 110.80
(3) Raw materials and other ingredi- shall be taken apart for thorough
ents susceptible to contamination with cleaning.
aflatoxin or other natural toxins shall (2) All food manufacturing, including
comply with current Food and Drug packaging and storage, shall be con-
Administration regulations and action ducted under such conditions and con-
levels for poisonous or deleterious sub- trols as are necessary to minimize the
stances before these materials or ingre- potential for the growth of microorga-
dients are incorporated into finished nisms, or for the contamination of
food. Compliance with this require- food. One way to comply with this re-
ment may be accomplished by pur- quirement is careful monitoring of
chasing raw materials and other ingre- physical factors such as time, tempera-
dients under a supplier’s guarantee or ture, humidity, aw, pH, pressure, flow
certification, or may be verified by rate, and manufacturing operations
analyzing these materials and ingredi- such as freezing, dehydration, heat
ents for aflatoxins and other natural processing, acidification, and refrigera-
toxins. tion to ensure that mechanical break-
(4) Raw materials, other ingredients, downs, time delays, temperature fluc-
and rework susceptible to contamina- tuations, and other factors do not con-
tion with pests, undesirable microorga- tribute to the decomposition or con-
nisms, or extraneous material shall tamination of food.
comply with applicable Food and Drug (3) Food that can support the rapid
Administration regulations and defect growth of undesirable microorganisms,
action levels for natural or unavoidable particularly those of public health sig-
defects if a manufacturer wishes to use nificance, shall be held in a manner
the materials in manufacturing food. that prevents the food from becoming
Compliance with this requirement may adulterated within the meaning of the
be verified by any effective means, in- act. Compliance with this requirement
cluding purchasing the materials under may be accomplished by any effective
a supplier’s guarantee or certification, means, including:
or examination of these materials for (i) Maintaining refrigerated foods at
contamination. 45 °F (7.2 °C) or below as appropriate for
the particular food involved.
(5) Raw materials, other ingredients,
(ii) Maintaining frozen foods in a fro-
and rework shall be held in bulk, or in
zen state.
containers designed and constructed so
(iii) Maintaining hot foods at 140 °F
as to protect against contamination
(60 °C) or above.
and shall be held at such temperature
(iv) Heat treating acid or acidified
and relative humidity and in such a foods to destroy mesophilic microorga-
manner as to prevent the food from be- nisms when those foods are to be held
coming adulterated within the mean- in hermetically sealed containers at
ing of the act. Material scheduled for ambient temperatures.
rework shall be identified as such. (4) Measures such as sterilizing, irra-
(6) Frozen raw materials and other diating, pasteurizing, freezing, refrig-
ingredients shall be kept frozen. If erating, controlling pH or controlling
thawing is required prior to use, it aw that are taken to destroy or prevent
shall be done in a manner that pre- the growth of undesirable microorga-
vents the raw materials and other in- nisms, particularly those of public
gredients from becoming adulterated health significance, shall be adequate
within the meaning of the act. under the conditions of manufacture,
(7) Liquid or dry raw materials and handling, and distribution to prevent
other ingredients received and stored food from being adulterated within the
in bulk form shall be held in a manner meaning of the act.
that protects against contamination. (5) Work-in-process shall be handled
(b) Manufacturing operations. (1) in a manner that protects against con-
Equipment and utensils and finished tamination.
food containers shall be maintained in (6) Effective measures shall be taken
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§ 110.80 21 CFR Ch. I (4–1–16 Edition)
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Food and Drug Administration, HHS § 110.110
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Pt. 111 21 CFR Ch. I (4–1–16 Edition)
(HFS–565), Food and Drug Administra- 111.60 What are the design requirements for
tion, 5100 Paint Branch Pkwy., College the production and process control sys-
Park, MD 20740. tem?
111.65 What are the requirements for qual-
[51 FR 22475, June 19, 1986, as amended at 61 ity control operations?
FR 14480, Apr. 2, 1996; 66 FR 56035, Nov. 6, 111.70 What specifications must you estab-
2001] lish?
111.73 What is your responsibility for deter-
PART 111—CURRENT GOOD MAN- mining whether established specifica-
UFACTURING PRACTICE IN MAN- tions are met?
UFACTURING, PACKAGING, LA- 111.75 What must you do to determine
whether specifications are met?
BELING, OR HOLDING OPER-
111.77 What must you do if established spec-
ATIONS FOR DIETARY SUPPLE- ifications are not met?
MENTS 111.80 What representative samples must
you collect?
Subpart A—General Provisions 111.83 What are the requirements for re-
serve samples?
Sec.
111.1 Who is subject to this part? 111.87 Who conducts a material review and
111.3 What definitions apply to this part? makes a disposition decision?
111.5 Do other statutory provisions and reg- 111.90 What requirements apply to treat-
ulations apply? ments, in-process adjustments, and re-
processing when there is a deviation or
Subpart B—Personnel unanticipated occurrence or when a spec-
ification established in accordance with
111.8 What are the requirements under this § 111.70 is not met?
subpart B for written procedures?
111.95 Under this subpart E, what records
111.10 What requirements apply for pre-
venting microbial contamination from must you make and keep?
sick or infected personnel and for hygien-
ic practices? Subpart F—Production and Process Control
111.12 What personnel qualification require- System: Requirements for Quality Control
ments apply?
111.13 What supervisor requirements apply? 111.103 What are the requirements under
111.14 Under this subpart B, what records this subpart F for written procedures?
must you make and keep? 111.105 What must quality control personnel
do?
Subpart C—Physical Plant and Grounds 111.110 What quality control operations are
required for laboratory operations asso-
111.15 What sanitation requirements apply
ciated with the production and process
to your physical plant and grounds?
control system?
111.16 What are the requirements under this
subpart C for written procedures? 111.113 What quality control operations are
111.20 What design and construction re- required for a material review and dis-
quirements apply to your physical plant? position decision?
111.23 Under this subpart C, what records 111.117 What quality control operations are
must you make and keep? required for equipment, instruments, and
controls?
Subpart D—Equipment and Utensils 111.120 What quality control operations are
required for components, packaging, and
111.25 What are the requirements under this labels before use in the manufacture of a
subpart D for written procedures?
dietary supplement?
111.27 What requirements apply to the
equipment and utensils that you use? 111.123 What quality control operations are
111.30 What requirements apply to auto- required for the master manufacturing
mated, mechanical, or electronic equip- record, the batch production record, and
ment? manufacturing operations?
111.35 Under this subpart D, what records 111.127 What quality control operations are
must you make and keep? required for packaging and labeling oper-
ations?
Subpart E—Requirement to Establish a 111.130 What quality control operations are
Production and Process Control System required for returned dietary supple-
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ments?
111.55 What are the requirements to imple- 111.135 What quality control operations are
ment a production and process control
required for product complaints?
system?
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