Good Manufacturing Practices - 21 CFR 117

PART 117 - CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTATIVE CONTROLS FOR HUMAN FOOD

Contents

Subpart A - General Provisions

117.3 Definitions
117.4 Qualifications of Individuals Who Manufacture, Process, Pack or Hold Food
117.9 Records required for this subpart

Subpart B - Current Good Manufacturing Practice

117.10 Personnel
117.20 Plant and Grounds
117.35 Sanitary Operations
117.37 Sanitary Facilities and Controls
117.40 Equipment and Utensils
117.80 Processes and Controls
117.93 Warehousing and Distribution
117.110 Defect Action Levels