Standard: HHS - 21 CFR PART 110

CURRENT GOOD MANUFACTURING PRACTICE IN MANUFACTURING, PACKING, OR HOLDING HUMAN FOOD

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Scope:

General Provisions 

Definitions.

The definitions and interpretations of terms in section 201 of the Federal Food, Drug, and Cosmetic Act (the act) are applicable to such terms when used in this part. The following definitions shall also apply:

(a) Acid foods or acidified foods means foods that have an equilibrium pH of 4.6 or below.

(b) Adequate means that which is needed to accomplish the intended purpose in keeping with good public health practice.

(c) Batter means a semifluid substance, usually composed of flour and other ingredients, into which principal components of food are dipped or with which they are coated, or which may be used directly to form bakery foods.

(d) Blanching, except for tree nuts and peanuts, means a prepackaging heat treatment of foodstuffs for a sufficient time and at a sufficient temperature to partially or completely inactivate the naturally occurring enzymes and to effect other physical or biochemical changes in the food.

Organization: Food and Drug Administration (Medical Products Quality Assurance)
Document Number: 21 cfr part 110
Publish Date: 2015-04-01
Page Count: 11
Change Type: COMPLETE REVISION
Available Languages: EN
DOD Adopted: NO
ANSI Approved: NO
Most Recent Revision: YES
Current Version: YES
Status: Active

Document History

Document # Change Type Update Date Revision Status
21 CFR PART 110 Change Type: COMPLETE REVISION Update Date: 2014-04-01 Status: ACTV
21 CFR PART 110 Change Type: COMPLETE REVISION Update Date: 2016-04-01 Status: ACTV

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