105 CMR, 105 CMR 500.000 - Good Manufacturing Practices For Food
- § 500.001 - Purpose
- § 500.002 - Scope
- § 500.003 - Definitions
- § 500.004 - Federal Regulations Applicable to All Licensees and Permit Holders
- § 500.005 - Additional Requirements for Good Manufacturing Practices Applicable to All Licensees and Permit Holders[1]
- § 500.006 - Labeling of Food
- § 500.007 - Transportation of Food
- § 500.008 - Prevention of Disease Transmission 2
- § 500.015 - Supplemental Regulations for Residential Kitchens: Wholesale Sale
- § 500.016 - Supplemental Regulations for the Production of Juice and Apple Cider
- Supplemental Regulations for Fish and Fishery Products (§ 500.020 to 500.021)
- Supplemental Regulations for Meat and Poultry Slaughter and Processing (§ 500.030 to 500.031)
- Supplemental Fluid Milk and Milk Products Regulations (§ 500.060 to 500.065)
- Supplemental Regulations for Manufacturers of Frozen Desserts, Frozen Dessert Mixes, Butter, and Cheese (§ 500.080 to 500.083)
- Supplemental Regulations for the Manufacture, Collection, Bottling, and Labeling of Bottled Water and Carbonated Non-alcoholic Beverages (§ 500.090 to 500.094)
- Administration and Enforcement (§ 500.200 to 500.213)
Notes
REGULATORY AUTHORITY
105 CMR 500.00: M.G.L. c. 94, §§ 9F, 10E, 10I, 12, 48A, 65G through 65U, 66, 67, 73A, 88C, 119, 120, 124, 125, 126, 127, 139G, 192, 305A, 305B, 305C, and 305E; c. 111, §§ 3, 5, 6, 9, and 184A; and c. 130, § 80.
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.