(a) The following
federal requirements are adopted by reference:
(1)
21 U.S.C.
321(qq) (definition of
"major food allergen"), revised as of December 13, 2016;
(2)
21 U.S.C.
343(w) (misbranded food;
major food allergen labeling requirements), revised as of March 23,
2010;
(3)
21 U.S.C.
348(a) (unsafe food
additives; exception for conformity with exemption or regulation), revised as
of August 14, 2018;
(4)
21
U.S.C.
379e(a) (unsafe color
additives), revised as of August 13, 1993;
(6) 7 C.F.R. Part
56
(voluntary grading of shell eggs), revised as of January 1, 2019;
(7) the definition of "meat," as set out in
9
C.F.R.
301.2 (definitions), revised as of
January 1, 2019;
(8) 9 C.F.R. Part
317 (labeling, marking devices, and containers), revised as of January 1,
2019;
(9) 9 C.F.R. Part
319
(definitions and standards of identity or composition), revised as of January
1, 2019;
(10) the definition of
"poultry," as set out in
9
C.F.R.
381.1 (definitions), revised as of
January 1, 2019;
(11)
9 C.F.R.
381.125(b) (special handling
label requirements: safe handling instructions), revised as of January 1,
2019;
(12)
9 C.F.R.
424.21 (preparation and processing
operations: use of food ingredients and sources of radiation), revised as of
January 1, 2019;
(13) 9 C.F.R. Part
590 (inspection of eggs and egg products), revised as of January 1,
2019;
(14)
21
C.F.R.
73.1-
73.615
(listing of color additives exempt from certification; foods), revised as of
April 1, 2019;
(15)
21 C.F.R.
74.101-
74.706
(listing of color additives subject to certification; foods), revised as of
April 1, 2019;
(16) 21 C.F.R. Part
101 (food labeling), revised as of April 1, 2019, except
21 C.F.R.
101.69 and
101.108
are not adopted by reference;
(17)
21 C.F.R. Part
102 (common or usual name for nonstandardized foods), revised as
of April 1, 2019, except
21
C.F.R.
102.19 is not adopted by
reference;
(18)
21 C.F.R.
108.25
(emergency permit control; acidified foods), revised as of April
1,2019;
(19)
21
C.F.R.
108.35 (emergency permit control;
thermal processing of low-acid foods packaged in hermetically sealed
containers), revised as of April 1, 2019;
(20) 21 C.F.R. Part
113 (thermally processed
low-acid foods packaged in hermetically sealed containers), revised as of April
1, 2019;
(21) 21 C.F.R. Part
114
(acidified foods), revised as of April 1, 2019;
(22) 21 C.F.R. Part
117 (current good
manufacturing practice, hazard analysis, and risk-based preventive controls for
human food), revised as of April 1, 2019, except
21 C.F.R.
117.201-
117.206,
21 C.F.R.
117.251 -
117.287, and the definition of "facility" are not adopted
by reference;
(23) 21 C.F.R. Part
120 (hazard analysis and critical control point (HACCP) systems for juice),
revised as of April 1, 2019;
(24)
21 C.F.R. Part
123 (fish and fishery products), revised as of April 1, 2019, as
amended from time to time;
(25) 21
C.F.R. Part
129 (processing and bottling of bottled drinking water), revised as
of April 1, 2019;
(26) 21 C.F.R.
Parts
130 -
169 (food standards), revised as of April 1, 2019, except
21 C.F.R.
130.5 and 21 C.F.R.
130.17 are not adopted by
reference;
(27) 21 C.F.R. Part
170
(food additives), revised as of April 1, 2019, except
21 C.F.R.
170.6, 21 C.F.R.
170.15, and
21
C.F.R.
170.17 are not adopted by
reference;
(28) 21 C.F.R Part
172
(food additives permitted for direct addition to food for human consumption),
revised as of April 1, 2019;
(29)
21 C.F.R. Part
173 (secondary direct food additives permitted in food for human
consumption), revised as of April 1, 2019;
(30) 21 C.F.R. Part
175 (indirect food
additives: adhesives and components of coatings), revised as of April 1,
2019;
(31) 21 C.F.R. Part
176
(indirect food additives: substances for use only as components of paper and
paperboard), revised as of April 1, 2019;
(32) 21 C.F.R. Part
177 (indirect food
additives: polymers), revised as of April 1, 2019;
(33) 21 C.F.R. Part
178 (indirect food
additives: adjuvants, production aids, and sanitizers), revised as of April 1,
2019;
(34) 21 C.F.R. Part
179
(irradiation in the production, processing and handling of food), revised as of
April 1, 2019;
(35) 21 C.F.R. Part
180 (food additives permitted in food or in contact with food on an interim
basis pending additional study), revised as of April 1, 2019;
(36)
21
C.F.R.
181.22-
181.34
(prior-sanctioned food ingredients; specific prior-sanctioned food
ingredients), revised as of April 1, 2019;
(37) 21 C.F.R. Part
182 (substances generally
recognized as safe), revised as of April 1, 2019;
(38) 21 C.F.R. Part
184 (direct food
substances affirmed as generally recognized as safe), revised as of April 1,
2019;
(39) 21 C.F.R. Part
186
(indirect food substances affirmed as generally recognized as safe), revised as
of April 1, 2019;
(40) 21 C.F.R.
Part
189 (substances prohibited from use in human food), revised as of April 1,
2019;
(41)
40 C.F.R.
180.1 and
180.101
-
180.708
(tolerances and exemptions for pesticide chemical residues in food; specific
tolerances), revised as of November 1, 2019;
(42)
40
C.F.R.
180.940 (tolerance exemptions for
active and inert ingredients for use in antimicrobial formulations
(food-contact surface sanitizing solutions)), revised as of July 1,
2019.
(b) The following
publications are adopted by reference:
(1)
Hazard Analysis and Critical Control Point Principles and Application
Guidelines, revised as of August 14, 1997, National Advisory Committee
on Microbiological Criteria for Foods;
(2)
Fish and Fisheries Products
Hazards and Controls Guidance, Fourth Edition, revised as of March
2020, Table #3-2 (potential vertebrate species-related hazards) and Table #3-3
(potential invertebrate species-related hazards), United States Food and Drug
Administration;
(3)
International Mechanical Code (I.M.C.), 2018 Edition, Chapter
5, Sections 506 - 509, International Code Council, Inc.;
(4)
NSF/ANSI International Standard
25 - 2017, Vending Machines for Food and Beverages, National
Sanitation Foundation (NSF);
(5)
The Standard for the Sanitary Design and Construction of Food and
Beverage Vending Machines, revised as of October 2003, National
Automatic Merchandising Association (NAMA);
(6)
Standard Methods for the
Examination of Water and Wastewater, 20th Edition, January 1, 1999,
American Public Health Association, American Water Works Association, &
Water Environment Federation.
