Chapter I-i 1. CHAPTER I—FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) (Parts 100 to 169)

• PART 100 [§ 100.1 - § 100.155] - PART 100—GENERAL
• PART 101 [§ 101.1 - § 101.108] - PART 101—FOOD LABELING
• PART 102 [§ 102.5 - § 102.57] - PART 102—COMMON OR USUAL NAME FOR NONSTANDARDIZED FOODS
• PART 104 [§ 104.5 - § 104.47] - PART 104—NUTRITIONAL QUALITY GUIDELINES FOR FOODS
• PART 105 [§ 105.3 - § 105.66] - PART 105—FOODS FOR SPECIAL DIETARY USE
• PART 106 [§ 106.1 - § 106.160] - PART 106—INFANT FORMULA REQUIREMENTS PERTAINING TO CURRENT GOOD MANUFACTURING PRACTICE, QUALITY CONTROL PROCEDURES, QUALITY FACTORS, RECORDS AND REPORTS, AND NOTIFICATIONS
• PART 107 [§ 107.1 - § 107.280] - PART 107—INFANT FORMULA
• PART 108 [§ 108.3 - § 108.35] - PART 108—EMERGENCY PERMIT CONTROL
• PART 109 [§ 109.3 - § 109.30] - PART 109—UNAVOIDABLE CONTAMINANTS IN FOOD FOR HUMAN CONSUMPTION AND FOOD-PACKAGING MATERIAL
• PART 110 [§ 110.3 - § 110.110] - PART 110—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD
• PART 111 [§ 111.1 - § 111.610] - PART 111—CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKAGING, LABELING, OR HOLDING OPERATIONS FOR DIETARY SUPPLEMENTS
• PART 112 [§ 112.1 - § 112.213] - PART 112—STANDARDS FOR THE GROWING, HARVESTING, PACKING, AND HOLDING OF PRODUCE FOR HUMAN CONSUMPTION
• PART 113 [§ 113.3 - § 113.100] - PART 113—THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED CONTAINERS
• PART 114 [§ 114.3 - § 114.100] - PART 114—ACIDIFIED FOODS
• PART 115 [§ 115.50 - § 115.50] - PART 115—SHELL EGGS
• PART 117 [§ 117.1 - § 117.475] - PART 117—CURRENT GOOD MANUFACTURING PRACTICE, HAZARD ANALYSIS, AND RISK-BASED PREVENTIVE CONTROLS FOR HUMAN FOOD
• PART 118 [§ 118.1 - § 118.12] - PART 118—PRODUCTION, STORAGE, AND TRANSPORTATION OF SHELL EGGS
• PART 119 [§ 119.1 - § 119.1] - PART 119—DIETARY SUPPLEMENTS THAT PRESENT A SIGNIFICANT OR UNREASONABLE RISK
• PART 120 [§ 120.1 - § 120.25] - PART 120—HAZARD ANALYSIS AND CRITICAL CONTROL POINT (HACCP) SYSTEMS
• PART 121 [§ 121.1 - § 121.401] - PART 121—MITIGATION STRATEGIES TO PROTECT FOOD AGAINST INTENTIONAL ADULTERATION
• PART 123 [§ 123.3 - § 123.28] - PART 123—FISH AND FISHERY PRODUCTS
• PART 129 [§ 129.1 - § 129.80] - PART 129—PROCESSING AND BOTTLING OF BOTTLED DRINKING WATER
• PART 130 [§ 130.3 - § 130.20] - PART 130—FOOD STANDARDS: GENERAL
• PART 131 [§ 131.3 - § 131.200] - PART 131—MILK AND CREAM
• PART 133 [§ 133.3 - § 133.196] - PART 133—CHEESES AND RELATED CHEESE PRODUCTS
• PART 135 [§ 135.3 - § 135.160] - PART 135—FROZEN DESSERTS
• PART 136 [§ 136.3 - § 136.180] - PART 136—BAKERY PRODUCTS
• PART 137 [§ 137.105 - § 137.350] - PART 137—CEREAL FLOURS AND RELATED PRODUCTS
• PART 139 [§ 139.110 - § 139.180] - PART 139—MACARONI AND NOODLE PRODUCTS
• PART 145 [§ 145.3 - § 145.190] - PART 145—CANNED FRUITS
• PART 146 [§ 146.3 - § 146.187] - PART 146—CANNED FRUIT JUICES
• PART 150 [§ 150.110 - § 150.160] - PART 150—FRUIT BUTTERS, JELLIES, PRESERVES, AND RELATED PRODUCTS
• PART 155 [§ 155.3 - § 155.201] - PART 155—CANNED VEGETABLES
• PART 156 [§ 156.3 - § 156.145] - PART 156—VEGETABLE JUICES
• PART 158 [§ 158.3 - § 158.170] - PART 158—FROZEN VEGETABLES
• PART 160 [§ 160.100 - § 160.190] - PART 160—EGGS AND EGG PRODUCTS
• PART 161 [§ 161.30 - § 161.190] - PART 161—FISH AND SHELLFISH
• PART 163 [§ 163.5 - § 163.155] - PART 163—CACAO PRODUCTS
• PART 164 [§ 164.110 - § 164.150] - PART 164—TREE NUT AND PEANUT PRODUCTS
• PART 165 [§ 165.3 - § 165.110] - PART 165—BEVERAGES
• PART 166 [§ 166.40 - § 166.110] - PART 166—MARGARINE
• PART 168 [§ 168.110 - § 168.180] - PART 168—SWEETENERS AND TABLE SIRUPS
• PART 169 [§ 169.3 - § 169.182] - PART 169—FOOD DRESSINGS AND FLAVORINGS