(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;
(5)
21 U.S.C. 381(e)(1) and
(2) (exports), revised as of October 24,
2018;
(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.
Vending Machines for Food and Beverages (NSF/ANSI 25) may
be obtained from NSF International, P.O. Box 130140, 789 North Dixboro Road,
Ann Arbor, MI 48105, telephone (800) 673-6275 or at that organization's
website: http://www.nsf.orgThe Standard
for the Sanitary Design and Construction of Food and Beverage Vending Machines
may be obtained from the National Automatic Merchandising Association, 20 N.
Wacker Drive, Suite 3500, Chicago, IL 60606-3102, telephone (312) 346-0370 or
at that organization's website: http://www.namanow.org. Standard Methods
for the Examination of Water and Wastewater may be ordered from the American
Public Health Association, Publication Services, 800 I Street, N.W.,
Washington, DC 20001-3710, telephone (888) 320-2742, or at that organization's
website: https://secure.apha.org/iMIS/APHA/Store
The International Mechanical Code may be ordered from the International Code
Council, Inc, telephone (800) 786-4452, or at that organization's website:
https://shop.iccsafe.org/. Fish
and Fisheries Products Hazards and Controls Guidance may be obtained from the
Center for Food Safety and Applied Nutrition, United States Food and Drug
Administration, telephone (888) 463-6332, or at that organization's website:
https://www.fda.gov/food/seafood/seafood-guidance-documents-regulatory-information/fish
and-fishery-products-hazards-and-controls-guidance-4th-edition
