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Dec 22, 2023 · For the most up-to-date version of CFR Title 21, go to the Electronic Code of Federal Regulations (eCFR). § 117.1 - Applicability and status. § 117.3 - Definitions. § 117.4 -...
- CFR - Code of Federal Regulations Title 21 - Food and Drug Administration
[code of federal regulations] [title 21, volume 2] [cite:...
- Current Good Manufacturing Practices (CGMPs) for Food and ...
In 21 CFR Part 117 , FDA established a CGMP regulation as...
- CFR - Code of Federal Regulations Title 21 - Food and Drug Administration
Dec 22, 2023 · [CITE: 21CFR117] TITLE 21--FOOD AND DRUGS. CHAPTER I--FOOD AND DRUG ADMINISTRATION. DEPARTMENT OF HEALTH AND HUMAN SERVICES. SUBCHAPTER B - FOOD FOR HUMAN CONSUMPTION. Subpart A -...
Electronic Code of Federal Regulations (e-CFR) Title 21—Food and Drugs. CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES. SUBCHAPTER B—FOOD FOR HUMAN CONSUMPTION. PART 117—CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK–BASED PREVENTIVE CONTROLS FOR HUMAN FOOD.
Dec 22, 2023 · CFR - Code of Federal Regulations Title 21. The information on this page is current as of Dec 22, 2023. For the most up-to-date version of CFR Title 21, go to the Electronic Code...
Sep 17, 2015 · PART 117 - CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD Authority: 21 U.S.C. 331, 342, 343, 350d note, 350g, 350g note, 371, 374; 42 U.S.C. 243, 264, 271. Source: 80 FR 56145, Sept. 17, 2015, unless otherwise noted.
21:2.0.1.1.16.1Subpart ASubpart A - General Provisions21:2.0.1.1.16.1.1.1SECTION 117.121:2.0.1.1.16.1.1.2SECTION 117.321:2.0.1.1.16.1.1.3SECTION 117.421:2.0.1.1.16.1.1.4SECTION 117.5In 21 CFR Part 117 , FDA established a CGMP regulation as part of the “ Current Good Manufacturing Practice, Hazard Analysis, and Risk Based Preventive Controls for Human Food ” rule....
Editorial Note on Part 117. Editorial Note: Nomenclature changes to part 117 appear at 81 FR 49896, July 29, 2016. § 117.1 Applicability and status. ( a) The criteria and definitions in this part apply in determining whether a food is: ( 1) Adulterated within the meaning of:
