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2011-04-19 00:00§110.20 食品生產(chǎn)加工企業(yè)的廠房與地面(Plant and grounds)
2011-04-19 00:00§110.19 現(xiàn)行良好操作規(guī)范的例外情況(Exclusions)
2011-04-19 00:00§110.10 現(xiàn)行良好操作規(guī)范的操作人員(Personnel)
2011-04-19 00:00§417.2 危害分析和HACCP計(jì)劃(Hazard Analysis and HACCP Plan)
2011-04-19 00:00§110.110 供人食用的食品中對(duì)健康無(wú)危害的、天然的、不可避免的缺陷(Natural or unavoidable defects in food for human use that prese
2011-04-19 00:00§110.93 食品成品的倉(cāng)儲(chǔ)與銷售(Warehousing and distribution)
2011-04-19 00:00§110.3 現(xiàn)行的良好操作規(guī)范的定義(Definitions)
2011-04-19 00:00§110.80 食品生產(chǎn)加工及控制(Processes and controls)
2011-04-19 00:00§110.40 食品生產(chǎn)加工企業(yè)的設(shè)備及器具(Equipment and utensils)
2011-04-19 00:00§110.37 食品生產(chǎn)加工企業(yè)的衛(wèi)生設(shè)施及控制(Sanitary facilities and controls)
2011-04-19 00:00§110.35 食品生產(chǎn)加工企業(yè)的衛(wèi)生操作(Sanitary operations)
2011-04-18 00:00§113.100 修訂殺菌過(guò)程和生產(chǎn)記錄(Processing and production records)
2011-04-18 00:00§113.100 殺菌過(guò)程和生產(chǎn)記錄(Processing and production records)
2011-04-18 00:00§113.40 低酸性食品設(shè)備和操作規(guī)程(Equipment and procedures)
2011-04-18 00:00§113.40 修訂低酸性食品設(shè)備和操作規(guī)程(Equipment and procedures)
2011-04-18 00:00§114.80 酸化食品加工(殺菌)和控制(Processes and controls)
2011-04-18 00:00§113.5 現(xiàn)行良好生產(chǎn)操作規(guī)程(Current good manufacturing practice)
2011-04-16 00:00§114.5 現(xiàn)行良好生產(chǎn)操作規(guī)程(Current good manufacturing practice)
2011-04-16 00:00§70.50 CFR 721節(jié)癌癥條款的應(yīng)用(Application of the cancer clause of section 721 of the act)
2011-04-16 00:00§123.28 生的軟體貝類的來(lái)源控制(Source controls)
2011-04-16 00:00§70.25 對(duì)著色劑的標(biāo)簽要求(染發(fā)劑除外)(Labeling requirements for color additives (other than hair dyes))
2011-04-16 00:00§123.20 生的軟體貝類總則(General)
2011-04-16 00:00§70.20 對(duì)直接色素的包裝要求(染發(fā)劑除外)(Packaging requirements for straight colors (other than hair dyes))
2011-04-16 00:00§70.11 著色劑相關(guān)物質(zhì)(Related substances)
2011-04-16 00:00§70.10 著色劑在標(biāo)準(zhǔn)化食品、新藥和抗菌素中的使用(Color additives in standardized foods and new drugs)
2011-04-16 00:00§1240.60 軟體貝類(Molluscan shellfish)
2011-04-15 00:00§123.6 危害分析和危害分析關(guān)健控制點(diǎn)（HACCP）計(jì)劃(Hazard analysis and Hazard Analysis Critical Control Point (HACCP) pl
2011-04-15 00:00§123.5 水產(chǎn)品現(xiàn)行良好操作規(guī)范(Current good manufacturing practice)
2011-04-15 00:00§123.3 水產(chǎn)品的定義(Definitions of fish and fishery products)

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